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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.10(Wn.135)
- 발행연도
- 2021.10
- 수록면
- 201 - 211 (11page)
이용수
초록· 키워드
오류제보하기
Current study employed questionnaires based on health belief model (HBM) and the questionnaires were distributed in the U.S and South Korea consumers to assess the tangible and intangible factors, perceived benefit, customer satisfaction, attitudinal loyalty, behavioral loyalty toward healthy food choice in full-service restaurants. In order to participate in the survey, all participants who had visited a full-service restaurant and ordered any healthy food items within past three month were recruited. For the validation studies, in case of U.S survey, current study collected 600 questionnaires through online service company in the United States, and total 512 respondents were employed for statistical analysis. In another case of the South Korea survey, 364 respondents were employed for statistical analysis among 400 questionnaires. This study indicated meaningful results by comparing the U.S and South Korea consumers’ healthy food consumption behaviors in full-service restaurants. The most important result is the knowledge factor among tangible and intangible clues of healthy food choice has the most significant effect on consumers’ perceived benefit. Furthermore, perceived benefit of healthy foods has a direct positive effect on satisfaction, attitudinal loyalty and behavioral loyalty in this study. Our study will contribute to provide significant results and some implications in both countries’ academia and the foodservice industry along with increasing global attention about healthy foods in various foodservice industries as one of top trends.
목차
ABSTRACT
1. INTRODUCTION & LITERATURE REVIEW
2. SUBJECTS AND METHODS
3. RESULTS
4. DISCUSSION
REFERENCES
참고문헌 (56)
참고문헌 신청
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Blanck, H. M., Gillespie, C., Kimmons, J. E., Seymour, J. D., & Serdula, M. K. (2008). Trends in fruit and vegetable consumption among U.S. men and women, 1994-2005. Preventing Chronic Disease, 5(2), 35-46.
Centers for Disease Control and Prevention (2009). Majority of Americans not meeting recommendations for fruit and vegetable consumption. CDC issues first state by state report. Retrieved from http://www.cdc.gov/media/pressrel/2009/r090929.htm
Contento, I. R., & Murphy, B. M. (1990). Psycho-social factors differentiating people who reported making desirable changes in their diets from those who did not. Journal of Nutrition Education, 22(1), 6-14.
Deshpande, S., Basil, M. D., & Basil, D. Z. (2009). Factors influencing healthy eating habits among college students: An application of the health belief model. Health Marketing Quarterly, 26(2), 145-164.
Blanck, H. M., Gillespie, C., Kimmons, J. E., Seymour, J. D., & Serdula, M. K. (2008). Trends in fruit and vegetable consumption among U.S. men and women, 1994-2005. Preventing Chronic Disease, 5(2), 35-46.
Centers for Disease Control and Prevention (2009). Majority of Americans not meeting recommendations for fruit and vegetable consumption. CDC issues first state by state report. Retrieved from http://www.cdc.gov/media/pressrel/2009/r090929.htm
Contento, I. R., & Murphy, B. M. (1990). Psycho-social factors differentiating people who reported making desirable changes in their diets from those who did not. Journal of Nutrition Education, 22(1), 6-14.
Deshpande, S., Basil, M. D., & Basil, D. Z. (2009). Factors influencing healthy eating habits among college students: An application of the health belief model. Health Marketing Quarterly, 26(2), 145-164.
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