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Article
Publication date: 5 December 2016

Jinkyung Choi and Ahyeon Choi

Allergy information on food labels is crucial to individuals with food allergies. The purpose of this paper is to investigate what information consumers are concerned with…

Abstract

Purpose

Allergy information on food labels is crucial to individuals with food allergies. The purpose of this paper is to investigate what information consumers are concerned with as well as improving the allergen information on the product labels.

Design/methodology/approach

A questionnaire was developed based on previous studies and was administered to citizens in South Korea. Descriptive analysis and analysis of variance were conducted to find significances of important information when purchasing and improvement needed on the labels in relation to allergy knowledge.

Findings

The results indicated that respondents were concerned about allergy information and general information regarding the basic value of food and also food safety. In addition, this study found knowledge of food allergies is not related to consideration of allergy information on labels.

Originality/value

This study measured consumers’ perceptions of the current food allergy labeling when purchasing food products. This study concluded improvements were needed in order to deliver allergy information in a clear manner. Such as font size, shape, and color should be implemented together in order to communicate effectively with allergic consumers.

Details

British Food Journal, vol. 118 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 30 November 2018

Hyeyeon Kim and Jinkyung Choi

The growing prevalence of single-person households in South Korea has started to affect the country’s restaurant business. The phenomenon has led to changes in how the…

Abstract

Purpose

The growing prevalence of single-person households in South Korea has started to affect the country’s restaurant business. The phenomenon has led to changes in how the interiors of food service establishments are designed. The purpose of this paper is to measure consumers’ emotions when they ate alone and when they saw someone else eating alone to investigate how these emotions can be used in marketing strategies.

Design/methodology/approach

The data were collected via self-administered surveys to individuals in Daejeon in South Korea. A total of 163 respondents were surveyed and divided into two groups on the basis of their frequency of eating alone: low frequency of eating alone and high frequency of eating alone (HEA). The HEA group was further sub-divided to identify significant differences in greater detail. An independent t-test and descriptive analyses were conducted on the data.

Findings

Significant differences were observed in the emotions of “be proud of oneself,” “sadness,” “extroversion,” and “loneliness.” A majority of the respondents ate alone because it saved them time. They also preferred to eat home meal replacements when they ate alone.

Originality/value

The results of this study help understand consumers’ emotions when eating alone in relation to their behaviors at food service establishments. They can inform decisions on market strategies developed by food businesses targeting single consumers.

Details

British Food Journal, vol. 121 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 4 July 2016

Jinkyung Choi

People have become more health conscious about the food they eat on any occasion. As healthy dietary information has been released to the public in order to correspond…

Abstract

Purpose

People have become more health conscious about the food they eat on any occasion. As healthy dietary information has been released to the public in order to correspond with active public adaptation, more consumers have become aware of and are showing interest in new information related to health. The purpose of this paper is to utilize food-related lifestyle (FRL) instruments to explain nutrition information-conscious behaviors.

Design/methodology/approach

This study used a cross-sectional survey design. A questionnaire was developed based on previous studies. A factor analysis and a cluster analysis were conducted to segment nutrition information-conscious behaviors of consumers. Participants were 200 and the survey was administered to citizens in South Korea. Exploratory factor analysis, cluster analysis, analysis of variance, Duncan’s multiple comparison tests, and χ2 test were used.

Findings

Nine factors were identified and four clusters were established. These clusters were named: “personal value concern group,” “enthusiastic group,” “moderation group,” and “unconcerned group.” Each segment was significantly different in body satisfaction and nutrition information-conscious behaviors. Nutrients such as dietary fibers, sodium, and trans fat were considered differently by the four segments.

Originality/value

Using an FRL instrument in relation to nutrition information-conscious behavior, interesting conclusions were drawn. Results of this study suggested that each segment has its characteristics in relation to nutrition information-conscious behaviors. Also it can be concluded that it is time for individuals to take responsibility for their own health problems.

Details

British Food Journal, vol. 118 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 25 February 2014

Jinkyung Choi and Jinlin Zhao

The present study aimed to discover whether there are any differences among people in healthy eating and nutrition consciousness when they eat out at restaurants. Also…

4621

Abstract

Purpose

The present study aimed to discover whether there are any differences among people in healthy eating and nutrition consciousness when they eat out at restaurants. Also, the study aimed to determine what relationship exists between consumers' lifestyle and their behavioral intention to eat healthily when dining out. In addition, the study investigated the relationships between restaurant attributes and consumers' intention to eat healthily when dining out.

Design/methodology/approach

This study posits that restaurant attributes have an impact on consumers' intention to order healthy meals at a restaurant. Questionnaires were distributed and collected over a two-month period in south Florida. Respondents were asked to indicate on a five-point scale their considerations when selecting a restaurant and particular ingredients in the food when dining out. The study analyzed the data using one-way ANOVA and Games-Howell test in order to find that considerations about nutritional components when choosing a meal at a restaurant. Also, multiple regression was run to determine the relationship between lifestyle and restaurant attributes and intention to order healthy food at a restaurant.

Findings

Most of the respondents (76.5 percent) were concerned about their weight; however, only 26.7 percent of the respondents were actually on a diet. Of the respondents 33 percent knew about MyPyramid (USDA), which is an updated version of the Food Pyramid (USDA). Based on the results of one-way ANOVA and Games-Howell test, the study found that considerations about nutritional components when choosing a meal at a restaurant differed according to consumers' knowledge of health issues, weight concerns, gender, age, and marital status. Also, the results of multiple regression suggested that lifestyle, offering variety of healthy food, and services were significant predictors of consumers' intention to order healthy food at a restaurant, whereas other attributes of restaurants were not significant predictors for the ordering of healthy food.

Originality/value

This study has contributed unique and extended conclusions from previous studies and has given consumers a better understanding about particular nutritional components in order for them to take advantage of the recent trend in more healthy foods being available at restaurants. The results of this study revealed that restaurants' marketing strategies for healthy food need to target consumers whose lifestyle promotes a healthy life in terms of regular exercise, dietary plans, or eating food considering the FoodPyramid, rather than target consumers whose lifestyle is less healthy. However, the results of this study also suggest that the offering of healthy food and good services do have effect on consumers' consideration to order healthy food.

Details

British Food Journal, vol. 116 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 25 February 2021

Ja Young (Jacey) Choe, Jinkyung Jenny Kim and Jinsoo Hwang

The purpose of this study was to explore if five subdimensions of perceived risk (financial, time, privacy, performance and psychological risks) negatively affects image…

4513

Abstract

Purpose

The purpose of this study was to explore if five subdimensions of perceived risk (financial, time, privacy, performance and psychological risks) negatively affects image. In addition, this study aims to investigate if image has a positive effect on intentions to use. Lastly, the purpose of this study was to examine the moderating effect of Coronavirus disease-2019 (COVID-19), before and after the outbreak, in the relationship between perceived risk and image.

Design/methodology/approach

Data were collected from 331 people before the COVID-19 outbreak and 343 people after the COVID-19 outbreak. To test hypotheses, this study used structural equation modeling.

Findings

Time, performance and psychological risks negatively affected image before the outbreak of COVID-19. Meanwhile, performance risks and psychological risks had a negative influence on image only after the outbreak of COVID-19. In addition, there was demonstrated to be a positive relationship between image and intentions to use, both before and after the COVID-19 outbreak. Finally, the outbreak of COVID-19 positively moderates the relationship between performance risk and image.

Practical implications

The current study provides the following practical implications. First, industry practitioners need to develop a performance guarantee system which enhances the quality assurance of drone food delivery services (DFDS). Second, live streaming or creative activities would help to visualize DFDS in a way that stresses the stable operation of these services.

Originality/value

The importance of contactless services has been emphasized ever since the beginning of the COVID-19 outbreak. However, there has been very little research on the future of contactless services after COVID-19. This study investigated the perceived risk from DFDS as a form of contactless service which has not been conducted before. The findings of this study will improve the understanding of the changes that have occurred in consumers’ perception of risk from DFDS during the COVID-19 pandemic.

Details

International Journal of Contemporary Hospitality Management, vol. 33 no. 4
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 8 July 2021

Jinsoo Hwang and Jinkyung Jenny Kim

This study aims to propose the effect of five sub-dimensions of the expected benefits, which include compatibility, social influence, convenience, function and emotion on…

Abstract

Purpose

This study aims to propose the effect of five sub-dimensions of the expected benefits, which include compatibility, social influence, convenience, function and emotion on attitude and behavioral intentions.

Design/methodology/approach

A research model including eight hypotheses was tested using 413 samples collected in South Korea.

Findings

The data analysis results indicated that the five sub-dimensions of expected benefits aid to enhance attitude, which plays an important role in the formation of behavioral intentions.

Originality/value

This study was designed to empirically identify the important role of expected benefits in the context of drone food delivery services for the first time.

摘要

无人机送餐服务的预期效益:对态度和行为意向影响的研究

研究目的

本研究提出无人机送餐的预期效益, 及其五大维度(兼容性, 社交影响力, 方便, 实用, 以及情感)对消费者态度和行为意向的影响。

研究设计/方法/途径

本研究样本包括413韩国消费者来检测提出的理论模型以及八项研究假设。

研究结果

数据分析显示预期效益包括的五大维度可以提高消费者态度。消费者态度在促进行为意向产生了关键性影响。

研究原创性/价值

本论文是有关预期效益在无人机送餐的关键性作用的首次实证研究

Details

Journal of Hospitality and Tourism Technology, vol. 12 no. 3
Type: Research Article
ISSN: 1757-9880

Keywords

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