This study aims to investigate the effect of eating-out types on the acceptance intention of artificial seasoning when consumers eat out at restaurants. Eating-out types considered to be typical when customers visit restaurants, such as the food-exploratory type, healthoriented type, and convenience-seeking type, were studied. Based on the research of previous studies, three eating-out types were selected for the study, which were “food-exploratory”, “convenience-seeking”, “health-oriented”. This study was conducted by AMOS 22.0 with 300 questionnaires, and the Structural Equation Model (SEM) was used for examining the hypotheses as statistical method in this study. As a result, eating-out types such as “food-exploratory” and “convenience-seeking” were found to significantly affect the acceptance intention of artificial seasoning. However, consumers’ acceptance intention of artificial seasoning differed depending on their consumption value. The path coefficients from food-exploratory type and health-oriented type to acceptance intention were more significant in the hedonic-oriented group than the utilitarian-oriented group. The results of this study suggest eating-out types relate to acceptance intention of artificial seasoning and provide meaningful implications for consumers’ psychological consumption value when they consider artificial seasoning.

Abstract
1. Introduction
2. Theoretical Background
    2.1. Type of Eating-out Style
    2.2. Moderating Role of PsychologicalConsumption Value
3. Methodology
4. Results
    4.1. Evaluation
    4.2. Research Hypothesis Verification
    4.3. Verifying the Moderating Role of EatingoutConsumption Value
5. Conclusion
6. Discussion
7. Implications and Limitations
Reference

• Seong-Soo CHA(Dept. of Food Science & Service, College of Bio-Convergence, Eulji University)
• Bo-Kyung SEO(Dept. of Food Science & Service, College of Bio-Convergence, Eulji University)