밀키트 이용 고객의 식생활 양식과 밀키트 선택속성이 밀키트 제품의 만족도에 미치는 영향 분석 (Analysis of dietary patterns of meal-kit consumers and influence of meal-kit selection attributes on consumer satisfaction of meal-kit products)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 39권 / 3호 / 187 ~ 196페이지
· 저자명 : 김세은, 배현주

초록

Purpose: This study examined the meal-kit consumption practices and selection attributes that influence consumer satisfaction with meal-kit products. Methods: An online survey was conducted on adults who had ordered meal-kit products. Statistical analyses were conducted using the SPSS program (ver. 28.0) for χ2-test, t-test, ANOVA, Pearson correlation analysis, and multiple regression analysis.
Results: The survey showed that Korean soup dish (38.6%) was the most preferred meal-kit, followed by Korean street snacks (18.0%), Korean main dishes (13.7%), western pasta (9.9%), and western meat dish (6.9%). In addition, the frequency of orders was Korean soup dish (68.7%), Korean main dish (47.2%), Korean street snack (47.2%), western pasta (30.5%), and western meat dish (24.0%). Analysis of the 233 subjects showed that the rate of using a meal-kit more than once a month was 66.0%. The meal-kit was purchased most frequently from discount stores (43.3%) or on-line shopping malls (35.6%) and priced between 10,000 won and 20,000 won per person (47.3%). The overall consumer satisfaction score of the meal-kit product was 4.10 out of five points on average. The satisfaction evaluation scores of the meal-kits were highest for convenience (4.37), followed by simplicity (4.35), food safety (4.21), taste (4.18), and delivery service time (4.14). According to multiple regression analysis, one portion size (p<0.05) and expiration date (p<0.05) had significant positive effects on the overall consumer satisfaction. Conclusion: To enhance consumer satisfaction among meal-kit consumers, manufacturers and retailers of meal-kit products should implement HACCP, develop expiration dates and set up a proper one-serving size for meal-kits.

영어초록

Purpose: This study examined the meal-kit consumption practices and selection attributes that influence consumer satisfaction with meal-kit products. Methods: An online survey was conducted on adults who had ordered meal-kit products. Statistical analyses were conducted using the SPSS program (ver. 28.0) for χ2-test, t-test, ANOVA, Pearson correlation analysis, and multiple regression analysis.
Results: The survey showed that Korean soup dish (38.6%) was the most preferred meal-kit, followed by Korean street snacks (18.0%), Korean main dishes (13.7%), western pasta (9.9%), and western meat dish (6.9%). In addition, the frequency of orders was Korean soup dish (68.7%), Korean main dish (47.2%), Korean street snack (47.2%), western pasta (30.5%), and western meat dish (24.0%). Analysis of the 233 subjects showed that the rate of using a meal-kit more than once a month was 66.0%. The meal-kit was purchased most frequently from discount stores (43.3%) or on-line shopping malls (35.6%) and priced between 10,000 won and 20,000 won per person (47.3%). The overall consumer satisfaction score of the meal-kit product was 4.10 out of five points on average. The satisfaction evaluation scores of the meal-kits were highest for convenience (4.37), followed by simplicity (4.35), food safety (4.21), taste (4.18), and delivery service time (4.14). According to multiple regression analysis, one portion size (p<0.05) and expiration date (p<0.05) had significant positive effects on the overall consumer satisfaction. Conclusion: To enhance consumer satisfaction among meal-kit consumers, manufacturers and retailers of meal-kit products should implement HACCP, develop expiration dates and set up a proper one-serving size for meal-kits.

참고자료

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