Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Influence of Informational Clues on Subjective Knowledge, Concern, and Satisfaction and Behavioral Intention toward Healthy Foods in Full-service Restaurants

  • Lee, Sang-Mook (School of Hospitality & Tourism Management, Kyungsung University)
  • Received : 2016.09.02
  • Accepted : 2016.09.19
  • Published : 2016.09.30
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Abstract

The purpose of current study is to verify a formulated model that explains the influence of informational clues(Nutritional label information and Mass media information) on subjective knowledge, concern, satisfaction, and behavioral intention toward healthy foods in context of full-service restaurants. The results of present study demonstrated that all informational clues have significant influence on both knowledge and concern about health and the significant relationships were confirmed between knowledge, concern, emotional pleasure, and behavioral intention. This study may contribute to develop meaningful marketing strategic for healthy foods in full-service sector, and it can be utilized as a critical study to establish an attractive business strategics to increase revenue as well as satisfy healthy foods consumers in full-service restaurant consumers.

Keywords

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