Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Effects of Pickled Garlic's Attributes on Consumer Satisfaction and Intention of Repurchase - Focused on the Housewives in Pusan -

마늘장아찌의 상품 속성이 고객 만족 및 재 구매 의도에 미치는 영향 - 부산지역 가정주부를 대상으로 -

  • Kim, Gyeong-Hwan (Dept. of Food Science & System, Dong-eui Science College) ;
  • Kim, Young-Hoon (Dept. of Food Service & Restaurant Management, Dong-eui University) ;
  • Cho, Yong-Bum (Dept. of Food Service & Restaurant Management, Dong-eui University)
  • 김경환 (동의과학대학 식품조리계열) ;
  • 김영훈 (동의대학교 외식산업경영학과) ;
  • 조용범 (동의대학교 외식산업경영학과)
  • Published : 2008.09.30
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Abstract

The objectives of this study were to identify the pickled garlic's attributes and verify the structural relationships among the attributes, customer satisfaction, and intention of repurchase. In order to achieve the purpose of this study, literature review and empirical study were used. As the results of this research are as follows. A majority of respondents answered that they preferred pickled garlic with soy sauce. And they were down on the lack of variety in pickled garlic products and garlic recipes. The nutrition facts and the value of producer of pickled garlic were verified to examine the effects on consumer satisfaction and intention of repurchase.

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