HMR(가정식사 대용식) 선택속성에 관한 1인 가구 대학생의 주관적 인식 유형 분석

• 영문명: An Analysis on the Subjective Perception Types of Single-person Household University Students on HMR Selection Attributes: Q-Methodological Approach
• 발행기관: 관광경영학회
• 저자명: 이주양 임재문
• 간행물 정보: 『관광경영연구』제24권 제5호, 583~602쪽, 전체 20쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2020.09.30

영문 초록

This research examined the types of perceptions that single-person household university students have regarding HMR selection attributes by using Q-methodology. Twenty-seven Q-statements were generated and 31 single-person household university students were selected as the P-sample to conduct Q-classification. The results of the Q-factor analysis showed that the types of perceptions were divided into two types: “economic gourmets who focus on convenience” and “those who focus on hygiene and freshness.” The university students corresponding to the former type perceived taste, ease of consumption, and affordable price as important. The students corresponding to the latter type had the characteristic of considering hygienic food, fresh ingredients, and taste as important. The results of this research can be utilized as useful material by food service distribution companies for the development of food service products and for the establishment of effective sales strategies.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 연구결과

Ⅴ. 결 론

참고문헌

키워드

ubjectiv Perceptio Types HMR Selectio Attributes Q-Methodology