Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on the Determinants of Purchasing Natural Seasonings as a Alternative to Fermented Seasonings

발효조미료 대체제로서 자연조미료 구매경험에 영향을 미치는 결정요인에 관한 연구

  • Kim, Geon-Whee (Dept. of Hotel Management, Sangji Youngseo College) ;
  • Ha, Heon-Su (Dept. of Food Service Management and Culinary, Gyeongju University)
  • 김건휘 (상지영서대학교 호텔경영과) ;
  • 하헌수 (경주대학교 외식조리학부)
  • Received : 2015.03.05
  • Accepted : 2015.04.14
  • Published : 2015.04.30
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Abstract

The purpose of this study is to find factors which induce a purchase experience of natural seasonings. The findings and implications of the research can be summarized as follows. First, there is a significant difference in purchase experience of natural seasonings based on gender, a academic background, dining out frequency, and amount of food consumption. Second, knowledge of safety regulations on MSG has a negative effect on purchase experience of natural seasonings. Third, the results shows a positive effect of attitude to food safety on purchase experience of natural seasonings. Fourth, food-explore or health-oriented types regarding food-related lifestyle has positive effects on purchase experience of natural seasonings. These results will contribute by helping the food and restaurant industry develop efficient marketing strategies.

본 연구의 목적은 효과적인 마케팅 전략을 개발하기 위해식품산업이나 레스토랑을 돕는 천연조미료의 경험을 구매 유도 인자를 찾아내는 것이다. 다음과 같이 연구의결과 및 시사점요약 될 수 있다. 먼저, 성별, 교육 수준, 외식 빈도, 또는 식생활 지출비에 따라 천연조미료 구매경험사이에 유의적인 차이가 있었다. 둘째, MSG 안전 지식 중 안전 규정에 대한 지식은 천연조미료의 구매경험에 부정적인 영향을 미쳤다. 셋째, 식품 안전에 대한 태도는 자연조미료의 구매경험에 긍정적인 효과가 있다. 넷째, 식품탐구형이나 건강추구형의 식생활 라이프스타일을 가진 사람일수록 천연조미료의 구매 경험 가능성이 높게 나왔다.

Keywords

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