Differences in Consumers’ Preferences for Menu Attributes as They Relate to Consumers’ Level of Food Involvement

다국어 초록 (Multilingual Abstract)

This study was undertaken in the context of the increase in food service and the importance of understanding consumers’ preferences in terms of food involvement in the food service sector. Therefore, this study is was to identify differences in attributes of take-out menus and the consumer’s level of food involvement. Based on previous studies, this study adopted five key attributes of take-out menus: price, taste of food, convenience, and nutrition, and food involvement as the extent to which people enjoy talking about food, entertain thoughts about food during the day, and engage in food-related activities. Valid responses were collected from 192 consumers who had used take-out food, and they were approached on the streets around shopping malls and restaurants. Although this study found no significant differences between the level of food involvement and price, convenience, or health, it did find differences between the level of food involvement and speed and taste. Findings contribute to advancing knowledge about consumers’ preferences in terms of involvement in the take-out food service sector.

목차 (Table of Contents)

• ABSTRACT
• Ⅰ. Introduction
• Ⅱ. Literature review
• 1. Menu development
• 2. Food involvement
• Ⅲ. Methodology
• 1. Research instruments
• 2. Sampling and data collection
• Ⅳ. Data analysis and results
• 1. Respondents’ personal backgrounds
• 2. Food Involvement Grouping (FIG)
• 3. Attributes of take-out menus and Food Involvement Grouping (FIG)
• 4. Differences in attributes of take-out menus by demographic factors
• Ⅴ. Conclusion
• Reference

참고문헌 (Reference)

1 유양호, "호텔레스토랑의 판매촉진 메뉴품질이 지각된 가치, 신뢰, 관계지속의도에 미치는 영향" 관광경영학회 18 (18): 243-263, 2014

2 서상원, "호텔 뷔페 레스토랑의 메뉴선택속성이 고객만족 및 고객 재방문의도에 미치는 영향에 관한 연구" 관광경영학회 19 (19): 181-201, 2015

3 정용주, "일본관광객의 라이프스타일ㆍ개인가치에 따른 메뉴선택속성 연구 - 부산지역 관광객을 중심으로 -" 관광경영학회 16 (16): 231-250, 2012

4 전소현, "약재를 이용한 메뉴개발연구: 약선식을 중심으로" 9 (9): 411-434, 2005

5 전소현, "메뉴개발의 새로운 접근방안" 한국외식경영학회 7 (7): 229-252, 2004

6 이형우, "관광호텔 베이커리 메뉴상품의 품질평가에 관한 연구" 7 (7): 153-173, 2003

7 van Trijp, J. C. M., "Why switch? : Product category level explanations for true variety seeking" 33 (33): 281-292, 1996

8 Kim, Y., "The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals" 29 (29): 216-226, 2010

9 Bell, R., "The construct of food involvement in behavioral research : Scale development and validation" 40 : 235-244, 2003

10 Hemmington, N, "The Management of foodservice Operations" Cassell 18-44, 1994

11 Jones, P., "The Management of Foodservice Operations" Cassell 107-126, 1994

12 Statista, "Statistics and facts on the food delivery industry in the U.S."

13 Miura, K., "Reported consumption of takeaway food and its contribution to socioeconomic inequalities in body mass index" 74 : 116-124, 2014

14 Marshall, D., "Relating the food involvement scale to demographic variables, food choice and other constructs" 15 : 871-879, 2004

15 Coata, A., "Quality function development in the food industry : a review" 11 : 306-314, 2001

16 Vonderembse, M., "Quality function deployment’s impact on product development" 2 (2): 253-271, 1997

17 김철원, "QFD를 통한 메뉴품질 평가에 관한 연구: 식품에 대한 인식과 소비행동의 상관분석을 중심으로" 한국외식경영학회 7 (7): 147-166, 2004

18 Agriculture. and Agri-Food, Canada, "Overview - South Korea"

19 Oexle, N., "Neighborhood fast food availability and fast food consumption" 92 : 227-232, 2015

20 Anderson, C., "Modern Foodservice" Butterworth-Heinmann Ltd 1991

21 Goldner, M., "Food menus evaluation for most liked products in children from Puna, region of Argentina" 61 : 66-76, 2013

22 VocherCodes, "Fast Food Britain Spends £29.4 Billion on Takeaways Every Year"

23 Park, C, "Efficient or enjoyable? Consumer values of eating –out and fast food restaurant consumption in Korea" 23 : 87-94, 2004

24 Tuorila H., "Effect of product formula, information and consumer characteristics on the acceptance of a new snack food" 9 (9): 313-320, 1998

25 Warde, A., "Eating Out. Social Differentiation, Consumption and Pleasure" the United Kingdom at the University Press 2000

26 Jaworowska, A., "Determination of salt content in hot takeaway meals in the United Kingdom" 59 (59): 517-522, 2012

27 Daniels, S., "Convenience on the menu?" 51 : 205-218, 2015

28 Miura, K., "Contribution of Take-Out Food Consumption to Socioeconomic Differences in Fruit and Vegetable Intake" 111 (111): 1556-1562, 2011

29 Chen, M, "Consumer attitudes and purchase intentions in relation to organic foods in Taiwan : Moderating effects of food-related personality traits" 18 : 1008-1021, 2007

30 Khan, M, "Concepts of Foodservice Operations and Management" Van NostrandReinhold 1991

31 Chung, Y., "A comparative study of eating out behavior between Japan and Korea by fuzzy regression" 27 : 40-46, 2003