대학생들의 외식시 웰빙 음식에 대한 태도 및 인식도 조사

• 영문명: Customers" Attitude and Perception on the Well-being Menu of Restaurant Food Service Operations
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 이영은(Young Eun Lee) 서유진(Yu Jin Seo) 양송이(Song Yi Yang)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제10권 2호, 215~227쪽, 전체 13쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2007.01.30

영문 초록

  The purpose of this study was to examine the customers" attitude and perceptions on the well-being manu of restaurant food service operations. Well-being is one of the main factors affecting the growth of the food service industry. A questionnaire survey of 250 consumers at restaurant food service operations in Korea was conducted and 207 completed questionnaires were available for the purpose of the statistical education. Statistical analyses were made of raw data by way of using the SAS v8.2 program. Customers" attitude and perception scale were composed of 5-likert scales. The main results of this study were summarized as follows: Food taste and food freshness were top priorities for the customers patronizing the well-being menu at the restaurant food service operations. Customers" attitude was above 3 point among 5 scales in choice intention on well-being menu at the food service operations. These choice intentions on well-being menu had no relations among ages significantly. Customers had a preference of nutrition and taste of well-being menu to price of the menu at the food service operations. Customers" attitude on the well-being menu was significantly different from the purpose of choice intentions.

목차

Abstract
Ⅰ. 서론
Ⅱ. 연구의 방법
Ⅲ. 연구결과
Ⅳ. 결론 및 제언
참고문헌

키워드

well-being menu restaurant perceptions attitude