Hyeon-Ok Ham

본 연구는 최근 O2O 플랫폼 서비스 시장에서 활성화가 되고 있는 외식배달 O2O 플랫폼 서비스의 이용특성 요인을 규명하고, 이와 같은 특성요인과 O2O 외식배달 플랫폼 사업자 및 공급자(외식업체)의 신뢰, 만족도, 지속사용의도 간의 구조적 영향관계를 살펴보았다. 설문조사는 외식배달 분야의 O2O 플랫폼 서비스를 이용한 경험이 있는 고객을 대상으로 수행하였으며, 최종 유효표본 471부가 분석에 사용되었다. 본 연구의 가설검증을 통한 결론은 다음과 같다. 첫째, O2O 외식배달 플랫폼 서비스 이용특성 중 오락성, 경제성, 이용용이성, 상호작용성은 O2O 외식배달 플랫폼 서비스 사업자의 신뢰를 높이는 것으로 나타났다. 둘째, O2O 외식배달 플랫폼 서비스 이용특성 중에서 경제성, 상호작용성, 오락성이 O2O 외식배달 플랫폼 공급자의 신뢰를 향상시키는 것으로 나타났다. 셋째, O2O 외식배달 플랫폼 서비스 사업자 및 공급자에 대한 신뢰는 O2O 외식배달 플랫폼 서비스에 대한 고객만족도에

This study determined which households were likely to purchase food away from home (FAFH) based on demographic and socioeconomic characteristics. Data from the 1992 Consumer Expenditure Survey (CEX) were analyzed with multivariate logistic regression. After-tax family income, education of reference person, and family type were found to most strongly affect FAFH purchases.

The purpose of this study was to investigate the effect of the authenticity of ethnic restaurants on customer satisfaction and revisit intention. The survey was conducted from 513 customers who had experienced ethnic restaurants within six months. Data was obtained from the online survey based on the self-administered questionnaires. The results of this study were as follows. Three factors representing the authenticity of ethnic restaurants were identified as food, service and environment. The f

BACKGROUND/OBJECTIVES: Obesity is a serious concern worldwide, for which the restaurant industry holds partial responsibility. This study was conducted to estimate restaurant consumers’ intention to select healthy menu items and to examine the relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions, which are known to be major determinants of consumer behaviors. SUBJECTS/METHODS: An online, self-administered survey was distributed for data collection. The stud

Menu labeling initiative is a legal policy as an intervention to reduce obesity and related chronic diseases, by offering nutritional information of menus in restaurants. The purpose of the study is to determine the relations between health beliefs and behavioral intention to use menu labels in restaurants. An online, self-administered survey was distributed for data collection. The sample of the study consisted of restaurant customers who experienced menu labeling in restaurants in three months

This study examined the perception and behavior of fast food restaurant customers toward ordering kiosk nutrition information. Specifically, the influence of nutrition information transparency and information quality on behavioral intention and revisit intention were identified. In addition, the difference in the nutrition information transparency and information quality was analyzed according to the health consciousness of the customers. The study employed a self-administered survey that was di

The purpose of this study was to compare the task elements categorized into required and additional man power’s implemental between present and future-oriented duties of school nutrition teachers. The survey consisted of five duties, 27 tasks, 93 task elements, and 270 work details in the task elements of school nutrition teachers. A pilot-test was first conducted on nutrition teachers to confirm the survey contents, and then a main survey was performed on 240 school nutrition teachers, using a

본 연구는 한식뷔페 레스토랑 고객의 메뉴선택속성, 메뉴정보 관여도 및 행동의도 간의 구조적 영향관계를 알아보고자 하였다. 또한 메뉴선택속성과 고객 행동의도 간의 영향관계에서 메뉴정보 관여도가 어떠한 매개효과를 갖는지를 파악해보고자 하였다. 본 연구에서는 한식뷔페 레스토랑 이용경험이 있는 고객을 대상으로 총 550부를 배포하였으며, 최종 유효 표본인 520명을 대상으로 가설검증을 위해 구조방정식 모형 검증, 매개효과 검증을 위해 부트스트레핑 분석을 수행하였다. 본 연구의 가설검증을 통한 결론은 다음과 같다. 첫째, 고객의 메뉴선택속성 중 건강성, 음식품질 만이 메뉴정보 관여도에 유의한 영향을 미치는 것으로 나타났다. 이에 반해 조리법 및 준비는 메뉴정보 관여도에 유의한 영향을 미치지 않는 것으로 나타났다. 둘째, 메뉴정보 관여도는 고객의 행동의도에 긍정적인 영향을 미치는 것으로 나타났다. 셋째, 메뉴선택속성과 행동의도 간의 관계에서는 세 가지 모든 요인에서 유의한 영향관계가 있는 것으

The purpose of this study was to understand the influence of research of consumers’ consumption values and toward usage attitude, usage intention and willingness to pay of modern people. The study is a consumer research about food delivery services which is rapidly grown up due to recent transformation on a modern dietary life. This study was based on the main survey had conducted from 23th May 2019 to 26th May 2019 by 336 consumers, aged 18 and older, who had experienced Food delivery services

The purpose of this study is to analyze the effects of consumers perception of ESG management in hotel industries on consumption value, brand image and revisit intention, and to find out the leverage of ESG management on hotel industries. This study was conducted to find out how hotel industries’ ESG management affects the customer’s consumption value and brand image, affects customer’s revisit intention, and to present basic reference materials for hotel ESG management future direction and diff

Purpose: The purpose of this study was to develop and evaluate the field applicability of school food services emergency meal menus during COVID-19 pandemic, intending to offer nutritious meals to students. Methods: Field visits were made to schools to investigate food service during the COVID-19 pandemic in August 2020. The homepages of various schools and the New Enterprise Incentive Scheme (NEIS) program were searched for the appropriate menus for the pandemic situation from May 27th to July

This study examined the customers’ perception on Home Meal Replacement (HMR) products. Specifically, there were three research objectives: 1. to identify the customers’ HMR purchase patterns and preference of HMR product development; 2. to identify the attributes of the HMR products that the customers perceive; and 3. to examine the customers’ level of expectation-confirmation toward HMR product attributes according to the demographic characteristics. This study employed a self-administered surv