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이보순(Bo Son Lee),박기홍(Ki Hong Park),임정(Jeong Lim) 한국조리학회 2012 한국조리학회지 Vol.18 No.5
The purpose of this study is to carry out the exploratory study on the preference and purchase intention of fusion bibimbap as opposed to tradition-bibimbap. In order to achieve the purpose of this study, the survey was conducted to the consumer who use the subway in Seoul from Apr. 3. ~ Apr. 10. 2012, and total 288 valid copies of questionnaire were used for final analysis. The result showed that 190 persons were positive in preference for bibimbap, and the reasons were ``easy to eat`` and ``a taste``. Consumer put ``spicy seafood bibimbap``, ``pork cutlet bibimbap``, ``sashimi bibimbap``, ``chicken teriyaki bibimbap``, ``bibimbap spinach lasagna`` at question about preference of fusion bibimbap. Consumer put ``spicy seafood bibimbap``, ``pork cutlet bibimbap``, ``sashimi bibimbap``, ``crab bibimbap``, ``chicken bibimbap`` at question purchase intention of fusion bibimbap. In addition, There was significant difference in the preference and the purchase intention of fusion bibimbap according to gender, marital status, age, and education.
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