The purpose of this study is to identify differences on selective attribution of Korean restaurant take-out food by food-related lifestyle type and to examine the effect of take-out food selection attributes of Korean restaurants on trust, customer satisfaction and repurchase intention, and to analyse the mediating effects of trust and customer satisfaction on the relationship between selective attribution and repurchase intention.
Data collection was conducted for customers over 20 years of age who had purchased Take-Out Food in a Korean restaurant in Daegu and Gyeongbuk Area. During one month from march 1 to march 31, 2018, 479 questionnaires out of 500 which the researcher had distributed were returned and excluding 12 incorrectly replied questionnaires, 467 questionnaires were used for empirical analysis of the research.
Collected data were analyzed by frequency analysis, exploratory factor analysis, confirmatory factor analysis, reliability analysis, correlation analysis, K-means clustering, one-way ANOVA, covariance structure analysis, mediation regression analysis and bootstrap analysis using SPSS 22.0(Statistical Package for the Social Science) and AMOS 22.0 programs.

The results of this study are as follows:
First, analysis of this research showed that there was a significant difference in take-out food selective attribution by food-related lifestyle type. There was a significant difference in safety, convenience and economics.
Second, take-out food selection attributes of Korean restaurants consists of safety, convenience, quality, and economics. Among safety, convenience, quality, and economics had a significant influence on trust. These results mean the higher take-out food selection attributes that the customer recognize is, the higher trust is. Thus, Korean restaurant managers should work hard to improve the trust by managing take-out food selection attributes efficiently.
Third, take-out food selection attributes had a significant influence on customer satisfaction. These results mean the higher take-out food selection attributes that the customer recognize is, the higher customer satisfaction is. Thus, Korean restaurant managers should work hard to improve the customer satisfaction by managing take-out food selection attributes effectively.
Fourth, trust had a significant influence on repurchase intention. These results mean the higher trust is, the higher repurchase intention increase. Thus, Korean restaurant managers should draw up measures about increasing trust to improve repurchase intention.
Fifth, customer satisfaction had a significant influence on repurchase intention. These results mean the higher satisfaction of the customer is, the higher repurchase intention increase. Thus, Korean restaurant managers should draw up measures about increasing customer satisfaction to improve repurchase intention.
Sixth, trust had a mediating effect on the relationship between take-out food selection attributes and repurchase intention.
Seventh, customer satisfaction had a mediating effect on the relationship between take-out food selection attributes and repurchase intention.
Finally, the conclusion section suggested strategic implications to induce take-out food selection attributes, trust, customer satisfaction and repurchase intention based on the findings.