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

• 영문명: Differences in Consumers’ Preferences for Menu Attributes as They Relate to Consumers’ Level of Food Involvement
• 발행기관: 관광경영학회
• 저자명: 우은주 김영국
• 간행물 정보: 『관광경영연구』제20권 제3호, 23~38쪽, 전체 16쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2016.05.31

영문 초록

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

Ⅰ. Introduction

Ⅱ. Literature review

Ⅲ. Methodology

Ⅳ. Data analysis and results

Ⅴ. Conclusion

Reference

키워드

Menu Food Involvement Take-out Food Food Service Consumers