KOREASCHOLAR

This study evaluated the consumers’ demands and points of improvement for restaurant meal replacement through importance–performance analysis by the restaurant meal replacement segment market using food involvement. The results were as follows. First, after segmenting the restaurant meal replacement market using food involvement, it was classified into three markets (multiple involvements, exploration-oriented, and product quality-oriented). Second, an analysis of the importance of restaurant meal replacement selection attributes revealed taste, sanitation, quality, freshness, price, saving time, texture, ingredients, preparation process, and quantity to be highly important. An analysis of the differences according to the market type revealed the multiple involvement type to be more important than other groups, considering the restaurant meal replacement selection attribute element. Third, an analysis of the importance-performance analysis of restaurant meal replacement selection attributes revealed that quantity and price as the selection attributes that needed to be improved first in all three markets. In addition, in the multiple involvement type, food additives appeared as a selection attribute requiring priority improvement, revealing the characteristics of a market that cares about diet and health.

I. 서 론
II. 연구 내용 및 방법
    1. 연구대상 및 기간
    2. 설문지 구성 및 통계처리
III. 결과 및 고찰
    1. 음식관여도 요인분석
    2. 음식관여도 군집분석
    3. 조사대상자 일반사항의 군집별 비교
    5. 레스토랑 간편식 선택속성 중요도
    6. 레스토랑 간편식 선택속성 수행도
    7. 레스토랑 간편식 선택속성 중요도-수행도 차이
    8. 레스토랑 간편식 선택속성 IPA
    9. 레스토랑 간편식 제품개발 요구도
IV. 요약 및 결론
감사의 글
References

• 최승균(숭의여자대학교 식품영양과) | Seung Gyun Choi (Department of Food & Nutrition, Soongeui Women’s University)
• 홍완수(상명대학교 식품영양학과) | Wan Soo Hong (Department of Foodservice Management and Nutrition, Sangmyung University) Corresponding author