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논문 기본 정보

자료유형
학술저널
저자정보
김동진 (우송대학교) 오석태 (우송대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.28 No.1(Wn.138)
발행연도
2022.1
수록면
115 - 127 (13page)

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연구주제
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연구배경
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연구방법
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초록· 키워드

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This study was conducted to verify the effect of restaurant food tech on customer image and behavioral intentions. In this study, a convenient sampling method was conducted for consumers who have used food technology in restaurants located in Daejeon and Sejong regions. A total of 280 questionnaire responses were received, and 252 copies were used for empirical analysis after excluding unfaithful respondents and consumers without food tech experience. For research analysis, frequency analysis, validation of reliability and validity of measurement tools, exploratory factor analysis, correlation analysis, and simple and multiple regression analysis were performed using SPSS 21 Statistics program. The research results are as follows. First, 3D food printer, kiosk, smart farm, and alternative food among the factors of food tech were confirmed to have a significant positive (+) effect on restaurant image. Second, restaurant image had a significant positive (+) effect on behavioral intention. Third, all factors of food tech (3D food printer, food robot, kiosk, smart farm, alternative food) have a positive (+) effect on behavioral intention. Based on these results, this study demonstrated the positive effect of food technology in the restaurant industry on the behavioral intentions of restaurant consumers, and verified the theoretical basis necessary for continuous growth and development.

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ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 결론
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