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구매 목적에 따른 초콜릿 선택속성에 관한 연구 - 본인선물과 타인선물 중심으로 - A Study on the Choice Attribute of Chocolate according to the Purchasing Purpose - Focused on Self-gift and Interpersonal Gift -

전도현, 김선희, 전현모
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/389984
韓國食生活文化學會誌 (한국식생활문화학회지)
제35권 제2호 (2020.04)
pp.167-172
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was conducted to identify the choice attributes in the purchase of chocolate and to identify differences between the choices, by considering the purpose of purchase being self-gift or interpersonal gift. The preferred optional attributes considered and assessed were capacity, package, product composition, brand reputation, and sensuality. The survey included customers who purchased chocolates from June 1, 2017 to August 31, 2017. T-test was applied to verify the difference in optional attributes depending on the purpose of purchase. Our results indicate that people consider packages, product composition, and reputation for interpersonal gifts, and that Valentine's Day purchases are frequently for themselves and others' gifts. Our results will help to identify chocolate consumption behavior, and will facilitate in establishing chocolate product composition and development as well as brand positioning strategies, through factors affecting preferences based on the purpose of purchase.

키워드
Chocolatechoice attributepurchasing purposeself-giftinterpersonal gift
목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사대상 및 기간
    2. 조사내용 및 방법
III. 결과 및 고찰
    1. 표본의 특성
    2. 초콜릿 선택속성 신뢰도 및 타당성 검증
    3. 초콜릿 선택속성에 따른 차이검증
    4. 초콜릿 구매목적에 따른 인구통계학적 및 이용행태 특성차이검증
IV. 요약 및 결론
References
저자
  • 전도현(서영대학교 호텔조리제빵과) | Do-Hyun Jeon (Department of Hotel Culinary & Bakery, Seoyeong University)
  • 김선희(세종대학교 조리외식경영학과) | Seon-Hee Kim (Department of Culinary & Food Service Management, Sejong University)
  • 전현모(동국대학교 경주캠퍼스 호텔관광외식경영학부) | Hyeon-Mo Jeon (Department of Hotel, Tourism, and Foodservice Management, Dongguk University-Gyeongju) Corresponding author