Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Local Food Specialties Tourism Quality, Value Perception, and Consumer Behavior Intention: Gyeongju Specialties Bread

관광지역 특산물의 메뉴품질, 가치지각, 행동의도와의 영향관계 연구: 경주 특산물 빵을 중심으로

  • Woo, Iee-Shik (Dept. of Food Service & Culinary, Kyongju University) ;
  • Park, Yi-Kyung (Dept. of Food Service & Culinary, Kyongju University)
  • 우이식 (경주대학교 외식조리학부) ;
  • 박이경 (경주대학교 외식조리학부)
  • Received : 2015.04.17
  • Accepted : 2015.06.15
  • Published : 2015.06.30
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Abstract

This study examined the factors that affect the relationship among local specialties food quality, value perception and customer behavioral intention. A total of 280 questionnaires were distributed to consumers, of which 268 were deemed suitable for analysis after the removal of 12 unusable responses. In order to perform statistical analyses required for the study, SPSS 18.0 Statistical Program was employed for frequency analysis, factor analysis, and reliability analysis. The results of the exploratory factor analysis showed that three factors regarding local food specialties quality were extracted from all measurements with a KMO of 0.827 and a total cumulative variance of 65.638%. With regard to value perception, six factors were extracted with a total cumulative variance of 59.855% and a KMO score of 0.782. One factor for behavioral intention was extracted that accounted for a total cumulative variance of 64.427% and a KMO score of 0.757. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationships between value perception and behavioral intention was partially adopted.

본 연구에서는 지역특산물의 메뉴품질에 따라서 가치지각과 행동의도에 미치는 영향요인들과 그 요인을 이용한 앞으로의 활용방안을 제시하고자 한다. 총 280부의 설문지를 배포하여 불성실하게 응답한 12부의 설문지를 제외한 나머지 268부의 유효한 설문지를 실증연구에 사용되었다. 조사 연구의 목적을 달성하기 위하여 통계프로그램 SPSS 18.0을 활용하여 빈도분석, 요인분석 및 신뢰도분석, 상관관계분석, 다중회귀분석을 실시하였다. 분석결과를 보면 메뉴품질에 대한 측정항목의 탐색적 요인분석 결과, 6개 요인으로 KMO 값은 0.827, 총분산비율 65.638%, 가치지각에 대한 요인분석은 전체설명력 59.855%, KMO 값은 0.782 으로 나타났다. 행동의도에 대한 요인분석은 전체 설명력 64.427%, KMO 값은 0.757로 나타났다. 변수들 간의 상관관계가 다른 변수에 의해 설명되는 정도가 좋게 분석되었고, 유의확률이 0.000으로 나타나 전반적으로 변수들 간의 상관관계는 유의적이다. 따라서 메뉴품질에 따른 가치지각이 행동의도에 미치는 영향에 관한 가설은 부분채택 되었다.

Keywords

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