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.31 No.4(Wn.177)
- 발행연도
- 2025.4
- 수록면
- 78 - 94 (17page)
- DOI
- 10.20878/cshr.2025.31.4.007
이용수
초록· 키워드
오류제보하기
This study investigated the effects of selective attributes of HMR on consumer satisfaction and trust, effect on repurchase intention, and explored customer choice in the further development of RTH-HMR products. This study was conducted online using Google forms, targeting Korean consumers in their 20s to 60s who had purchased RTH-HMR within the last 6 months. A total of 471 questionnaires were recovered and analyzed for the survey. In this study, the selective attributes of RTH-HMR products were defined as convenience, health, food quality, and price, and the effects of these selective attributes on trust, customer satisfaction, and repurchase intention were examined based on previous research on the correlations among these factors. First, convenience, health, price, and food quality were selected as at- tribute factors of RTH-HMR in purchasing. Food quality, convenience, price and health have been shown to have a significant impact on trust. Second, trust was found to have a significant positive (+) effect on customer satisfaction. Third, trust was found to have a significant positive (+) effect on re- purchase intention. Fourth, customer satisfaction was found to have a significant positive (+) effect on repurchase intention. The findings indicate that food quality, convenience, price, and health were considered when purchasing RTH-HMR products. Therefore, it suggested that these factors are major factors to develop the RTH-HMR products for customer satisfaction.
목차
ABSTRACT
1. 서론
2. 이론적 배경
3. 연구 방법
4. 실증분석
5. 결론 및 시사점
REFERENCES
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