Estimating the Impact of COVID-19 Pandemic on Customers’ Dining-Out Activities in South Korea

Suh, Bowon; Kang, ShinYoung; Moon, Hyeyoung

doi:10.3390/su14159408

Cited by 3 publications

(1 citation statement)

References 44 publications

(72 reference statements)

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“…As well as their study focusing on the transportation sector, restaurants have also been influenced due to changes in the behavioral aspects of people. Thus, the need to evaluate behavioral intention through TPB is needed to further close the gap of changes that happened during the COVID-19 pandemic [16]. In accordance, the lack of study focusing on Samgyeopsal despite its popularity should be evaluated to provide managerial implications and suggestions for restaurants in the near end of the COVID-19 pandemic such as in the Philippines.…”

Section: Plos Onementioning

confidence: 99%

Evaluating factors influencing customers’ intention to eat Korean cuisine “Samgyeopsal” in the Philippines: A structural equation model forest classifier approach

Ong,

Prasetyo,

Manguray

et al. 2023

PLoS ONE

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Samgyeopsal has become a widely popular cuisine in the Philippines since 2014. The rise of Samgyeopsal is evident worldwide as it is available in countries such as the United States, Northern, and Southern Asia. This study aimed to explore the intention to eat Samgyeopsal during the COVID-19 pandemic utilizing structural equation modeling and random forest classifier. With a total of 1014 responses collected online, the result showed that utilitarian and hedonic motivation, Korean influence, and attitude led to very high actual behavior in east Samgyeopsal in the Philippines. Moreover, subjective norm, perceived behavioral control, and intention led to significant results influencing intention to actual behavior. Lastly, the COVID-19 safety protocol showed the least significant result. This study is the first study that evaluated the intention of consumers to eat Samgyeopsal in the Philippines during the COVID-19 pandemic. The results of this study would be beneficial to Korean BBQ restaurateurs and the further development of their marketing strategies even in other countries. Finally, the model construct of this study can be extended and applied in evaluating the consumers’ eating intention toward other varieties of food or cuisines worldwide.

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Section: Plos Onementioning

confidence: 99%

Evaluating factors influencing customers’ intention to eat Korean cuisine “Samgyeopsal” in the Philippines: A structural equation model forest classifier approach

Ong,

Prasetyo,

Manguray

et al. 2023

PLoS ONE

View full text Add to dashboard Cite

show abstract

Social media, saving the food & beverages business in the COVID-19 era?

Rahmawati,

Hudayah,

Paminto

2023

Cogent Business & Management

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The Effect of Using Augmented Reality Technology in Takeaway Food Packaging to Improve Young Consumers’ Negative Evaluations

Huang

Wei

et al. 2023

Agriculture

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This paper examines the use of augmented reality technology in the design of packaging for takeaway food to assist in marketing. The research is divided into three studies for progressive investigation and analysis. Study 1 collected 375,859 negative evaluations of food delivery from the Internet and explored the main reasons that may have impacted the user’s evaluation by Latent Dirichlet Allocation topic modeling. Study 2 evaluated the effectiveness of augmented reality packaging by surveying 165 subjects and comparing it with traditional packaging. We conducted a survey of 1603 subjects in Study 3 and used the technology incentive model (TIM) to analyze how augmented reality technology positively impacts food delivery marketing. It has been established that packaging will influence the negative perception of consumers about buying and eating takeout food. Specifically, augmented reality technology can improve negative evaluations by providing a more conducive user experience than traditional packaging. According to our findings, augmented reality technology has improved the consumers’ perception of interaction, perceived vividness, and novelty experience, and achieved the aim of promoting takeaway food retail by improving negative evaluations posted by users.

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Estimating the Impact of COVID-19 Pandemic on Customers’ Dining-Out Activities in South Korea

Cited by 3 publications

References 44 publications

Evaluating factors influencing customers’ intention to eat Korean cuisine “Samgyeopsal” in the Philippines: A structural equation model forest classifier approach

Evaluating factors influencing customers’ intention to eat Korean cuisine “Samgyeopsal” in the Philippines: A structural equation model forest classifier approach

Social media, saving the food & beverages business in the COVID-19 era?

The Effect of Using Augmented Reality Technology in Takeaway Food Packaging to Improve Young Consumers’ Negative Evaluations

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