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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2003.12
- 수록면
- 501 - 513 (13page)
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초록· 키워드
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This study was conducted to investigate the relationship between general characteristics and the eating-out behaviors of 643 male/female industrial workers. The results of the study was summarized as follows.
1.The frequency rate of eating-out was higher for male than female, college graduates than high school graduates, high income earner than low income earner, and unmarried than married(p<0.05).
2.Average cost for eating-out was higher for male than female, for high educated and high income earner than low educated person. Age, married or not, personal health conditions and BMI, however, didn't make any difference in the average cost for eating-out.
3.Reasons for eating-out was very different due to gender, age, degree of education, income rate, married or not, BMI(p<0.05) but basically eating-out was due to get together with friends or colleagues. Also, people who thought they were not in good health answered that they did not eat-out in any conditions. Overweighted people ate out more often than normal or under-weighted people.
4.The method in gathering information about eating-out was different according to the level of education and whether married or not. On the other hand, gender, age, income rate, personal health condition and BMI did not make a big difference in its method. However, most people who participated in the survey gathered information from people around them, such as friends/colleagues.
5. Taste was the most important factor in deciding the actual eating-out restaurant among the respondents and gender, age, level of education, married or not also made significant differences (p<0.05).
6. Besides personal health conditions and BMI, all the general characteristics including age made significant differences in selecting the most frequently visited restaurant .
7. Besides the personal health conditions, the transportation vehicle was different due to gender, age, level of education, income rate, married or not and BMI.
As seen from the results, the eating-out behaviors mostly differed due to general characteristics. In order to searching for a new eating-out market, the general characteristics and the trend of the target customers has to be analyzed to activate the eating-out industry. In addition, the need for highly nutritional food with low calorific value has to be emphasized along with the taste.
1.The frequency rate of eating-out was higher for male than female, college graduates than high school graduates, high income earner than low income earner, and unmarried than married(p<0.05).
2.Average cost for eating-out was higher for male than female, for high educated and high income earner than low educated person. Age, married or not, personal health conditions and BMI, however, didn't make any difference in the average cost for eating-out.
3.Reasons for eating-out was very different due to gender, age, degree of education, income rate, married or not, BMI(p<0.05) but basically eating-out was due to get together with friends or colleagues. Also, people who thought they were not in good health answered that they did not eat-out in any conditions. Overweighted people ate out more often than normal or under-weighted people.
4.The method in gathering information about eating-out was different according to the level of education and whether married or not. On the other hand, gender, age, income rate, personal health condition and BMI did not make a big difference in its method. However, most people who participated in the survey gathered information from people around them, such as friends/colleagues.
5. Taste was the most important factor in deciding the actual eating-out restaurant among the respondents and gender, age, level of education, married or not also made significant differences (p<0.05).
6. Besides personal health conditions and BMI, all the general characteristics including age made significant differences in selecting the most frequently visited restaurant .
7. Besides the personal health conditions, the transportation vehicle was different due to gender, age, level of education, income rate, married or not and BMI.
As seen from the results, the eating-out behaviors mostly differed due to general characteristics. In order to searching for a new eating-out market, the general characteristics and the trend of the target customers has to be analyzed to activate the eating-out industry. In addition, the need for highly nutritional food with low calorific value has to be emphasized along with the taste.
목차
Abstract
Ⅰ. 서론
Ⅱ. 조사대상 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
Ⅴ. 문헌
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UCI(KEPA) : I410-ECN-0101-2009-594-013748045