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자료유형
학술저널
저자정보
이소민 (경기대학교) 한경수 (경기대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.28 No.3(Wn.140)
발행연도
2022.3
수록면
124 - 134 (11page)

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초록· 키워드

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The purpose of this paper is to investigate how workers" consumption emotions affect eating out consumption, and to find out what factors influenced the change in eating out during lunchtime with perceived feelings that office workers had before eating out. Analysis shows that first, office workers have been shown to experience changes in consumer emotion after lunch. Second, office workers felt more positive emotions before and after consumption than negative emotions, and positive emotions increased and negative emotions decreased during lunch time. Third, the process of changing consumption emotions during lunch time was the same in the order of "happiness-joy-pleasure" in the positive expression of emotions before and after consumption, but in the negative expression, the result was "depression-sadness-furious" in the order. Fourth, through in-depth interviews, it was found that the factors that affect the emotional changes of lunch time during office hours were "menu", "meal time" and "taste". Fifth, through in-depth interviews, it was revealed that lunch for office workers was only to satisfy their hunger, but it did not significantly affect emotional changes and that the value of eating out consumption was low. As a result, the conclusion presents the academic implications of lunch time and emotions of office workers and the direction of the restaurant industry, thereby presenting practical research directions and implications of research.

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ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 결론
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