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호텔 및 외식업체 종사자들의 식생활 습관이 외식 행동에 미치는 영향에 관한 연구
조한용(Han Yung Cho),이종호(Jong Ho Lee) 한국조리학회 2010 한국조리학회지 Vol.16 No.4
This study aims to investigate the effect of hotel and restaurant employees` eating habits on their dining-out behavior. 309 workers from the hotel and restaurant companies participated in the survey, and SPSS 14.0 was used to perform frequency analyses, factor analyses, t-tests, ANOVA and multiple regression analyses. An exploratory factor analysis revealed three eating habits; unhealthy, healthy and ideal eating habits with 62.250% of the cumulative variance explained. The factor analysis included the priority on menu items, atmosphere and location of a restaurant with 60.658% of the total variance explained. The results of the t-tests gave partial supports for the hypothesized gender difference in eating habits and for the hypothesis that eating habits would differ according to marital status. The result of ANOVA gave a partial support for the hypothesized age difference in eating habits. The result of the multiple regression analysis showed that all eating habits, unhealthy(β=0.326, p<0.000), healthy(β=0.290, p<0.000) and ideal(β=0.305, p<0.000), had a significant effect on the priority on menu items. Eating habits explained 13.1% of the total variance in the importance of restaurant atmosphere and location. The influence of unhealthy eating habits was not statistically significant (β=0.002, p<0.965) while the influence of healthy(β=0.309, p<0.000) and ideal eating habits(β=0.189, p<0.000) was statistically significant. Consequently, there was a partial support for the hypothesis that eating habits would influence the priority of restaurant atmosphere and location as a factor when dining out.