Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Age-Specific Choice Attributes and Usage Pattern of Bakery Product Purchasers - for the focus on Seoul

서울지역 소비자들의 세대별에 따른 베이커리 제품 구매 형태

  • 이숙은 (위덕대학교 외식산업학부) ;
  • 한경필 (위덕대학교 외식산업학부)
  • Received : 2018.05.09
  • Accepted : 2018.06.20
  • Published : 2018.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate in the gender and age choice attributes and usage pattern of Bakery Product Purchasers for the focus on seoul. The results were as follows : The findings of survey showed that in general characteristics of respondents, Out of the total 654 people, 46.6% of them were male, 53.4% of them were female, so the number of females was slightly higher than that of males. On the matter of bakery purchase attributes, in the case of food life 'taste-interest type' was the most popular with 35.6%, followed by 'health-interest type' with 35.2% and 'Convenient-interest type' with 16.8%. When purchasing bakery products, consumers had different importance factors such as taste 79.1%, nutrition 10.2%, price 6.6%, Sanitation 5.5%, in gender was a significant difference(p<0.001). In bakery-using type, franchise bakery was 71.1%, window bakery 13.3%, in-store bakery 8.4%, in gender was a significant difference(p<0.001).

이 연구의 목적은 서울 지역 소비자들의 베이커리 제품 구매자들의 구매 속성과 형태를 성별과 세대에 따라서 조사하였다. 그 결과는 다음과 같다 : 일반적 사항에서 전체 654명 중에서 남성이46.6%, 여성이 53.4%로 여성이 남성보다 좀 더 많았다. 베이커리 제품의 구매속성에서 식생활 유형은 '미각 관심형'이 35.6%로 가장 많았고, 그 다음으로 '건강 관심형'이 35.2%, '편리 관심형'이 16.8%순이었다. 베이커리 제품의 구매 기준은 맛이 79.1%로 가장 높게 나타났으며, '영양' 10.2%, '가격' 6.6%, '위생' 5.5% 순이었으며, 성별에 따라서 유의미한 차이를 나타내었다(p<0.01). 베이커리 이용 형태에서 프랜차이즈 베이커리가 71.1%, 윈도우 베이커리 13.3%, 인스토어 베이커리 8.4%순으로 이용하였으며, 성별에서 유의미하였다(p<0.001).

Keywords

References

  1. E. A. Park, "Study on job satisfaction & turnover of bakery employees: emphasized on window bakery, franchise bakery & hotel bakery", MS Thesis Dongguk University Business Administration, Seoul. pp. 1-5, (2002).
  2. Statistics Koera, (2017).
  3. W. M. Kim, Y. S. Lee, "A study on the actual conditions of bakery utilization according to the female age-centering around the females in Seoul region", Culinary Research, Vol.8, No.2 pp. 77-91, (2002).
  4. M. H. Cho, "A study of bakery's selection attributes", MS Thesis Donga University Business Administration, Busan, pp. 5-6, (2002).
  5. J. S. Han, "Study on the market segmentation of bakery according to the customers' characteristic", MS Thesis Sejong University, Seoul, pp. 6, (2004).
  6. S. K. Choi, Introduction to mordern baking science and art. p.20, Jigoomunwhasa, Seoul, (1999).
  7. H. W. Kim, "The Status and prospects of bakery industry", Food Science and Industry, Vol.36, No.4 pp. 3, (2003).
  8. D. S. Yoon, H. S. Kim, Management Theory of Bakery. p.319-320, Baegsan Publisher, Seoul, (1998).
  9. B. S. Kim, "Influence of purchase-chose factors upon customer satisfaction according to market type in bakery", MS Thesis Chungwoon University, Hongseong, pp. 9, (2010).
  10. Y. J. Shim, J. K. Kim, "A Study on How Individual Value Affects to Attribute of Choice for Bakery", Korea Tourism Research Association, Vol.22, No.4 pp. 366-367, (2008).
  11. Korean Bakery Association, (2011).
  12. K. H. Jeong, S. J. Kim, "A study on the customers' selection attributes and satisfactions for window Bakeries", Journal of Foodservice Management Society of Korea, Vol.7, No.2 pp. 7-23, (2004).
  13. K. M. You, H. H. Jang, E. S. Lee, J. T. Park, S. T. Hong, "Study of stability and shelf-life of red ginseng beverage emulsified by homogenizer high pressure", Journal of Oil & Applied Science, Vol.35, No.1 pp. 70-79, (2018). https://doi.org/10.12925/JKOCS.2018.35.1.70
  14. H. Y. Nam, "The quality characteristics of sponge cake added with the ingredients of Sagoonja-Tang", Journal of Oil & Applied Science, Vol.34, No.4 pp. 1066-1075, (2017). https://doi.org/10.12925/JKOCS.2017.34.4.1066
  15. S. H. Ryu, S. O. Kim, S. Y. Seok, "Difference in bakery choice attribute according to customers' characteristics and purchasing behavior", Korean J. Food Culture, Vol.26, No.6 pp. 673-681, (2011).
  16. Y. S. Jeong, "A selection property comparative study along a bakery store operating mode", MS Thesis Kyonggi University, Suwon, pp. 54-77, (2006).
  17. O. S. Kim, N. M. Joo, "The purchasing practice of bakery product by female university student", Korean J. Soc. Food Cookery Sci, Vol.18, No.2, pp. 247-261, (2002).
  18. H. C. Lim, "The effect of lifestyle service and quality of bakery products on purchasing intention", Korea J. Culinary Research, Vol.16, No.3 pp.14-31, (2010).
  19. J. H. Lee, "A study on the situation specific multi-attribute attitude model of bakery", Korea J. Culinary Research, Vol.6, No.1 pp.177-195, (2000).