지원사업
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.
초록· 키워드
오류제보하기
This study was undertaken in the context of the increase in food service and the importance of understanding consumers’ preferences in terms of food involvement in the food service sector. Therefore, this study is was to identify differences in attributes of take-out menus and the consumer’s level of food involvement. Based on previous studies, this study adopted five key attributes of take-out menus: price, taste of food, convenience, and nutrition, and food involvement as the extent to which people enjoy talking about food, entertain thoughts about food during the day, and engage in food-related activities. Valid responses were collected from 192 consumers who had used take-out food, and they were approached on the streets around shopping malls and restaurants. Although this study found no significant differences between the level of food involvement and price, convenience, or health, it did find differences between the level of food involvement and speed and taste. Findings contribute to advancing knowledge about consumers’ preferences in terms of involvement in the take-out food service sector.
목차
등록된 정보가 없습니다.
참고문헌 (31)
참고문헌 신청
Agriculture. and Agri-Food, Canada / Overview - South Korea
Anderson, C. / 1991 / Modern Foodservice / Butterworth-Heinmann Ltd
Bell, R. / 2003 / The construct of food involvement in behavioral research : Scale development and validation / Appetite 40:235~244
Chen, M / 2007 / Consumer attitudes and purchase intentions in relation to organic foods in Taiwan : Moderating effects of food-related personality traits / Food Quality & Preference 18:1008~1021
Chung, Y. / 2003 / A comparative study of eating out behavior between Japan and Korea by fuzzy regression / International Journal of Consumer Studies 27:40~46
Anderson, C. / 1991 / Modern Foodservice / Butterworth-Heinmann Ltd
Bell, R. / 2003 / The construct of food involvement in behavioral research : Scale development and validation / Appetite 40:235~244
Chen, M / 2007 / Consumer attitudes and purchase intentions in relation to organic foods in Taiwan : Moderating effects of food-related personality traits / Food Quality & Preference 18:1008~1021
Chung, Y. / 2003 / A comparative study of eating out behavior between Japan and Korea by fuzzy regression / International Journal of Consumer Studies 27:40~46
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
K-food 속성과 맛에 대한 탐색적 연구 : 관여도와 친숙도에 따른 빅데이터 분석
한국광고홍보학보
2020 .01
-
농가맛집의 지각된 가치가 충성도에 미치는 영향
관광산업연구
2015 .01
-
한식이미지가 한식메뉴선택 속성과 고객만족에 미치는 영향
Culinary Science & Hospitality Research
2021 .03
-
The Moderating Effect of Deal Proneness on the Influence of Involvement on Restaurant Group-Buying Purchase
Culinary Science & Hospitality Research
2018 .02
-
한식레스토랑의 메뉴구성에 관한 연구
Culinary Science & Hospitality Research
2020 .06
-
Localizing SDG2 Zero Hunger through “Fair Food” in Australia
Asian Development Perspectives (ADP)
2019 .12
-
Effects of Agri-Food Consumer Competency on Eco-Friendly Food Purchasing
소비문화연구
2023 .06
-
Cross-Cultural Management Study on Consumer Behavior of Organic Foods : An Analysis of Korea, China and Japan
다문화콘텐츠연구
2018 .12
-
외식서비스 소비자 정보제공 개선에 관한 연구
정책연구보고서
2016 .12
-
Understanding Demand for Domestic and Imported Organic Food Using Consumers’ Behaviors and Perceptions of Health, Product Attributes, and Labeling
농업경영.정책연구
2024 .03
-
국내외 사례분석을 통한 푸드플랜의 지향과 실천과제
식품유통연구
2018 .01
-
친환경식품 소비가치 및 구매행동에 관한 연구 - 관여도 수준에 따른 비교분석 -
한국외식산업학회지
2021 .09
-
BWS 기법을 이용한 케어푸드 선택속성에 관한 연구
Culinary Science & Hospitality Research
2023 .01
-
고객만족과 고객충성도의 관계에서 소비자 관여도의 조절효과 : 서비스 카테고리를 중심으로
경영과학
2017 .09
-
음식윤리와 먹거리 이해력에 따른 동물복지식품 선호도 차이에 관한 연구
Culinary Science & Hospitality Research
2024 .10
-
식재료 관심정도와 식생활 만족도에 대한 연구
관광경영연구
2020 .01
-
농산물 구매선택 속성이 로컬푸드 직매장 이용에 미치는 영향 연구
유통과학연구
2016 .01
-
기능성 식품에 대한 소비 행태와 영향요인 분석
농업경제연구
2018 .01
-
푸드테라피가 메뉴선택 및 행동의도에 미치는 영향: 한식 파인다이닝 레스토랑을 중심으로
관광레저연구
2021 .04
이 논문의 저자 정보
최근 본 자료
댓글(0)
0