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예술체육학
복합학
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지원사업
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커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.11(Wn.136)
- 발행연도
- 2021.11
- 수록면
- 141 - 151 (11page)
이용수
초록· 키워드
The purpose of this study was to evaluate the importance-satisfaction analysis (ISA) of the selection attributes of traditional fermented food and respective consumer demand. The data were collected from 25 October 2018 to 15 November 2018 via questionnaire distribution which stated the range of traditional fermented food used in the research. Total 445 were employed out of 450 total and it analyzed for statistical analysis. As a result of the analysis, ‘daily intake’ of kimchi consumption frequency was highest, and product development demand was most significant for women who are married status in 30s. Married women showed high interest in all the criteria, especially in the development of low salt, high functionality, organic ingredient products and products for babies. Furthermore, importance scored 5.49～6.36 points and performance scored 4.83～5.30 points for the selection attributes of the traditional fermented food, and all selection attributes were statistically significant. In particular, hygiene, quality and taste required effort for improvements and the second quadrant of ISA contained price attribute, suggesting the necessity of wider price range for the products.
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목차
- ABSTRACT
- 1. 서론
- 2. 이론적 배경
- 3. 연구방법
- 4. 실증분석
- 5. 결론
- REFERENCES
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2022-594-000045022
