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.29 No.5(Wn.154)
- 발행연도
- 2023.5
- 수록면
- 83 - 97 (15page)
- DOI
- 10.20878/cshr.2023.29.5.009
이용수
초록· 키워드
오류제보하기
Recently, although Korean is recognized as one of the new world wine producing countries, Korean wine sales do not seem to obtain any relevant benefits even for the local market. In this study, particular attention was given to food localism and the Value-Based Model (VBM) for Korean wine. A comprehensive literature review identified a total of six essential wine selection attributes. VBM was applied to our conceptual framework to encompass both consumer perceptions about benefits, sacrifices and values in purchasing Korean wines. The relationships between wine selection attributes, perceived benefits, sacrifices and values, and Korean wine purchasing intentions were tested. More importantly, this study focused on identifying how food localism that Korean wine consumers have plays a role in the proposed model. As a result, ‘price’ and ‘label’ were found to positively increase perceived benefits in purchasing Korean wines. ‘sensory’ and ‘brand’ significantly decreased perceived benefits while those two attributes significantly increased perceived sacrifices. In addition, the ‘region’ was found to significantly decrease perceived sacrifices. This study confirmed the structural relationships within the VBM. Perceived benefits were positively associated with perceived values while perceived sacrifices were negatively related to perceived values in purchasing Korean wines. Further, perceived values were found to significantly and positively influence Korean wine consumers’ purchasing intentions. In addition, our findings indicated that when consumers with a high level of food localism perceive benefits in purchasing Korean wine, they are more likely to perceive a higher level of perceived values in purchasing Korean wine. In contrast, when consumers with a low level of food localism perceive sacrifices in purchasing Korean wine, they tend to have a low level of perceived values in purchasing Korean wines. Based on these findings, useful implications for the Korean wine industry and academics are provided.
목차
ABSTRACT
1. INTRODUCTION
2. LITRATURE REVIEW AND HYPOTHESIS DEVELOPMENT
3. METHODS
4. RESULTS
5. DISCUSSION AND CONCLUSIONS
REFERENCES
참고문헌 (66)
참고문헌 신청
Agarwal, S., & Teas, R. K. (2001). Perceived value: Mediating role of perceived risk. Journal of Marketing Theory and Practice, 9(4), 1-14.
Ajzen, I., & Fishbein, M. (1972). Attitudes and normative beliefs as factors influencing behavioral intentions. Journal of Personality and Social Psychology, 21(1), 1-9.
Alonso, M. A. S., Paquin, J. P., & Mangin, J. P. L. (2002).Modelling perceived quality in fruit products: their extrinsic and intrinsic attributes. Journal of Food Products Marketing, 8(1), 29-48.
Ashton, R. H. (2014). Wine as an experience good: Price versus enjoyment in blind tastings of expensive and inexpensive wines. Journal of Wine Economics, 9(2), 171-182.
Bae, J. R., Moon, H. Y., Kim, C. S., & Ham, S. (2022). The effect of consumers' perceived risks and benefits on the restaurant' kiosks on use attitude, satisfaction, and intention to reuse. Culinary Science & Hospitality Research, 28(1), 99-114.
Ajzen, I., & Fishbein, M. (1972). Attitudes and normative beliefs as factors influencing behavioral intentions. Journal of Personality and Social Psychology, 21(1), 1-9.
Alonso, M. A. S., Paquin, J. P., & Mangin, J. P. L. (2002).Modelling perceived quality in fruit products: their extrinsic and intrinsic attributes. Journal of Food Products Marketing, 8(1), 29-48.
Ashton, R. H. (2014). Wine as an experience good: Price versus enjoyment in blind tastings of expensive and inexpensive wines. Journal of Wine Economics, 9(2), 171-182.
Bae, J. R., Moon, H. Y., Kim, C. S., & Ham, S. (2022). The effect of consumers' perceived risks and benefits on the restaurant' kiosks on use attitude, satisfaction, and intention to reuse. Culinary Science & Hospitality Research, 28(1), 99-114.
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
한국와인평가가 지각된 가치 및 만족도에 미치는 영향
호텔관광연구
2016 .03
-
와인학습이 지식수준과 와인소비만족도에 미치는 영향
관광경영연구
2020 .01
-
국제와인품평회에서 입상한 한국와인이 소비자의 지각된 가치, 태도 및 구매의도에 미치는 영향
호텔관광연구
2025 .02
-
내추럴 와인의 지각된 가치, 태도 및 구매의도 영향관계에서 관여도의 조절효과 - 와인전문가 및 애호도 집단을 중심으로 -
한국외식산업학회지
2023 .08
-
내추럴 와인의 선택속성이 지각된 가치와 만족도에 미치는 영향
한국외식산업학회지
2023 .06
-
한국와인의 대중화 및 활성화를 위한 선택속성의 중요도-만족도 분석 : 와인 소비자 유형별 비교를 중심으로
관광레저연구
2016 .01
-
와인선택속성이 지각가치에 미치는 영향에 관한 연구
관광레저연구
2018 .02
-
와인 구매시 소비자가 지각하는 위험과 위험감소전략이 구매의도에 미치는 영향
한국외식산업학회지
2023 .06
-
웰빙 라이프스타일이 유기농와인의 선택동기와 구매의도에 미치는 영향: 와인지식의 조절효과를 중심으로
Culinary Science & Hospitality Research
2020 .08
-
The Effect of the Consumer Lifestyle on Wine Purchase Behavior
산경연구논집
2018 .04
-
한국와인에 대한 인식 및 소비패턴 비교연구: 와인애호가와 일반소비자의 비교
관광레저연구
2020 .04
-
The Impact of Online and Offline Wine Purchase Channels on Consumer Perceptions of Wine Attributes and Repurchase Intention
유통과학연구
2015 .01
-
와인전문 데이터를 활용한 그랑크뤼 와인의 동향 분석
외식산업경영연구
2016 .12
-
국가이미지가 와인이미지와 와인선호도, 구매의도에 미치는 영향 - 와인관여도를 조절변수로 -
관광학연구
2015 .01
-
BWS(Best-Worst Scaling Method) 방법을 적용한 와인선택속성에 관한 연구
관광진흥연구
2021 .11
-
프랑스 와인소비자의 와인수요 결정요인 연구
무역연구
2021 .01
-
한국와인의 미래발전전략에 대한 와인산업종사자들의 주관성 연구 : Q 방법론의 적용
관광레저연구
2017 .02
-
와인소비자의 유형에 따른 와인 선택속성과 재구매의도에 미치는 영향: 음용횟수의 조절효과
Culinary Science & Hospitality Research
2019 .05
-
내추럴 와인의 선택속성이 재구매의도에 미치는 영향: 가격민감성의 조절효과를 중심으로
Culinary Science & Hospitality Research
2020 .08
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0