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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.4(Wn.165)
- 발행연도
- 2024.4
- 수록면
- 100 - 113 (14page)
- DOI
- 10.20878/cshr.2024.30.4.009
이용수
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초록· 키워드
오류제보하기
Currently, the number of single-person households in Korea is 7.5 million, accounting for 34.5% of all households. The consumption of single-person households, which account for the largest portion, was about 8% higher than the single-person households" consumption of two-person households, especially instant or processed foods. For this reason, we need to pay attention to the consumption of single-person households that occupy a large part but have strong consumption power. However, in order to grasp single-person households as a group, consumption expenditure patterns differ depending on age, economic status, lifestyle, etc., so in-depth research is needed. Therefore, the purpose of this study is to analyze the consumption behavior of eating out by classifying single-person households according to their dietary lifestyle. Accordingly, the survey was conducted for single-person households in their 20s to 50s, and 378 responses were used for analysis. As a result of the study, food-related lifestyle was classified into convenience-oriented, health-oriented, safety-oriented, trend-oriented and economy-oriented. These groups showed significant differences in the frequency of eating out, frequency of visiting eating out, frequency of delivery eating out, frequency of eating out alone, average monthly eating out cost, average delivery eating out cost, average visit eating out cost, average delivery eating out cost per meal, restaurant stay time, and frequency visit restaurnat. As such, there are many differences in considering single-person households as a group, and this study is of research significance in that it is divided into food-related lifestyles representing the characteristics of consumers. It is also significant that the survey was conducted on single-person households, which account for the largest portion of the current household, and can be used as basic marketing data in practice.
목차
ABSTRACT
1. 서론
2. 이론적 배경
3. 연구 방법
4. 실증분석
5. 결론
REFERENCES
참고문헌 (54)
참고문헌 신청
Brunsø, K., Birch, D., Memery, J., Temesi, Á., Lakner, Z., Lang, M., ... & Grunert, K. G. (2021). Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility. Food Quality and Preference, 91, 104192.
Buckley, M., Cowan, C., & McCarthy, M. (2007). The convenience food market in great Britain: Convenience food lifestyle (CFL) segments. Appetite, 49(3), 600-617.
Cho, S. W., & Cho, Y. B. (2021). The effect of menu selection attributes on revisit intention and recommendation according to eating-out tendency: Focused on A-La-Carte Korean restaurant customers. Culinary Science & Hospitality Research, 27(6), 206-217.
Choi, J. H. (2019). The study on using delivery application belief, customer satisfaction and purchase intention by food-related lifestyle of undergraduate students. Food Service Industry Journal, 15(2), 195-210.
Ministry of the Interior and Safety (2023). Resident registration demographics. Retrieved from https://jumin.mois.go.kr/index.jsp#2023.12
Buckley, M., Cowan, C., & McCarthy, M. (2007). The convenience food market in great Britain: Convenience food lifestyle (CFL) segments. Appetite, 49(3), 600-617.
Cho, S. W., & Cho, Y. B. (2021). The effect of menu selection attributes on revisit intention and recommendation according to eating-out tendency: Focused on A-La-Carte Korean restaurant customers. Culinary Science & Hospitality Research, 27(6), 206-217.
Choi, J. H. (2019). The study on using delivery application belief, customer satisfaction and purchase intention by food-related lifestyle of undergraduate students. Food Service Industry Journal, 15(2), 195-210.
Ministry of the Interior and Safety (2023). Resident registration demographics. Retrieved from https://jumin.mois.go.kr/index.jsp#2023.12
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