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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.2
- 수록면
- 108 - 114 (7page)
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초록· 키워드
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BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer’s perceptions on sustainable practices and to identify the relationship among sustainable practices, social contribution and purchase intention.
SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practices published domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzed with factor analyses and multiple regressions.
RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity, with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implemented in the foodservice unit, with the lowest awareness of “green food material procurement (2.46 out of 5 points)”, and the highest awareness of “green packaging (3.74)” and “waste management (3.28). The factors influencing the perception of social contribution by foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity (β = 0.154), waste management (β = 0.204) and sustainable food preparation (β = 0.183). Green packaging (β = 0.107) and the social contribution of the foodservice organization (β = 0.761) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (β = 0.775).
CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good image to customers and increase the awareness of valuable contributions that benefit the customer as well as the community.
SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practices published domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzed with factor analyses and multiple regressions.
RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity, with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implemented in the foodservice unit, with the lowest awareness of “green food material procurement (2.46 out of 5 points)”, and the highest awareness of “green packaging (3.74)” and “waste management (3.28). The factors influencing the perception of social contribution by foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity (β = 0.154), waste management (β = 0.204) and sustainable food preparation (β = 0.183). Green packaging (β = 0.107) and the social contribution of the foodservice organization (β = 0.761) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (β = 0.775).
CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good image to customers and increase the awareness of valuable contributions that benefit the customer as well as the community.
목차
INTRODUCTION
SUBJECTS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (26)
참고문헌 신청
National Restaurant Association (US). National Restaurant Association [Internet]. Washington, D.C.: National Restaurant Association; 2015 [cited 2015 April 28]. Available from: http://www.restaurant. org/home.
Ministry of Food and Drug Safety (KR). Food and drug statistical yearbook [Internet]. Cheongju: Ministry of Food and Drug Safety; 2014 [cited 2015 April 30]. Available from: http://www.mfds.go.kr/ stat/index.jsp.
National Restaurant Association (US). Restaurant industry forecast [Internet]. Washington, D.C.: National Restaurant Association; 2014 [cited 2014 March 3]. Available from: http://www.restaurant.org/ News-Research/Research/Forecast-2014.
Food Dine Economic (KR). Sales on institutional foodservice markets: 2013.3.15 reports [Internet]. Seoul: Food Dine Economic; 2013 [cited 2015 August 27]. Available from: http://www.foodbank.co.kr/news/ articleView.html?idxno=35373
Food News (KR). Market scales of food industry and commercial foodservice industry: 2012.6.13 reports [Internet]. Seoul: Food News; 2012 [cited 2015 August 27]. Available from: http://www.foodnews. co.kr/news/articleView.html?idxno=40352.
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UCI(KEPA) : I410-ECN-0101-2016-594-002431821