Mature consumers’ patronage motives and the importance of attributes regarding HMR based on the food-related lifestyles of the upper middle class

Jang, Yoon Jung; Kim, Woo Gon; Yang, Il-Sun

doi:10.1016/j.ijhm.2010.06.001

Cited by 28 publications

(31 citation statements)

References 13 publications

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“…In order to develop the survey questionnaire, a comprehensive literature review process was conducted. The first five parts of the survey questionnaire were developed to measure consumer perceptions about meal kits attributes including ‘food quality’ ( Kim et al, 2018 ; Kim & Lee, 2013 ), ‘menu variety’ ( Naderi, Paswan, & Guzman, 2018 ), ‘health-oriented’ ( Jang et al, 2011 ; Kim et al, 2018 ), ‘convenience’ ( Jang et al, 2011 ; Pham, Tran, Misra, Maskeliūnas, & Damaševičius, 2018 ), and ‘price’ ( Kim, Lee, & Kim, 2012 ) using 12 items (see Table 2 ).…”

Section: Methodsmentioning

confidence: 99%

“…An early study addressing average household size documented its effect upon consumer consumption and purchase patterns, which further significantly impacted the foodservice industry's development of new products and service offerings ( Ritonga, 1994 ). Jang, Kim, and Yang (2011) focused on changes in food consumption driven from smaller household sizes and discovered that change in household structure became a major driver of new food product growth and new meal solutions. During the five-year period from 2014 to 2018, the U.S food delivery service market grew significantly in sales ( Cochrane, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

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Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration

Cho

Bonn

Moon

et al. 2020

Journal of Hospitality and Tourism Management

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration

Cho

Bonn

Moon

et al. 2020

Journal of Hospitality and Tourism Management

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“…The two factors modified from the study by Jang et al (2011) in this study were "health seeking lifestyle" and "taste seeking lifestyle". Specific results of factor analysis are shown in Table VI.…”

Section: Purchase Intentions According To Food-related Lifestylementioning

confidence: 99%

A study of the characteristics of Dongchimi consumption behavior for development of new Dongchimi products

Cho

Ryu

et al. 2015

Nutrition &Amp; Food Science

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Purpose – This paper aims to identify consumer preferences before Dongchimi products are commercialized and brought to the market. It provides basic data for research and development of Dongchimi products, examining consumer preferences for general products and purchase intentions based on eating-out behavior, dietary lifestyle and demographic characteristics. Finally, the study examined male and female consumers more than 18 years old who have eaten Dongchimi, particularly their consumption behavior. Design/methodology/approach – This study was based on preliminary in-depth interviews of consumers to investigate consumer Dongchimi consumption behavior. The authors examined their demographic characteristics, dining-out behavior, dietary lifestyles, how often they buy pickled products and the circumstances in which they consume Dongchimi products. Various statistical analyses were performed with SPSS 18.0, including frequency analysis of the general characteristics of subjects, chi-square test for difference verification as well as factor analysis and cluster analyses. Findings – More than half of the respondents eat Dongchimi products only once or twice every six months or once or twice a year. Consumers prefer Dongchimi’s glass bottle packaging with two to three servings of white radish, the original version of Dongchimi. Furthermore, cross-analysis comparing purchase intentions of Dongchimi products among clusters revealed significant differences (χ2 = 212.58, df = 2, p < 0.001). The group most concerned with taste and diet showed 100 per cent purchase intention. However, the group most interested in convenience showed only 50 per cent purchase intention for Dongchimi products. The group primarily concerned with health showed little intention to purchase. Originality/value – Food scholars have investigated consumption behaviors of domestic consumers in developing kimchi products, but research on Dongchimi is lacking, especially of consumption behaviors by actual consumers. Using certain determinants (marital status, expense of dining out, frequency of buying pickled products and food-related lifestyle), the authors analyzed the purchasing intentions of consumers of Dongchimi products. The results show that married consumers who spend heavily on dining out and purchase pickled foods frequently, but who are also concerned about taste and diet, were those with the highest intention to purchase Dongchimi products.

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“…Dentre as temáticas identificadas pela bibliometria em estudos que contemplam idosos, foram destacadas: segmentação (Moschis, Curasi, & Bellenger, 2003;Nimrod, 2008;Jang, Kim, & Yang, 2011;Chen, Liu & Chang, 2013), fatores que influenciam a tomada de decisão (Baloglu & Shoemaker, 2001;Fleischer & Pizam, 2002;Huang & Tsai, 2003;Jang, Ham & Hong, 2007); comportamento do consumidor (Jang & Ham, 2009;Hughes & Deutsch, 2010); satisfação (Wuest, Tas & Emenheiser, 1996;Hsu, 2000); motivação para viagem (Hsu, Cai & Wong, 2007;Viallon, 2012); restrições (Blazey, 1992;Gladwell & Bedini, 2004), bem-estar e benefícios do turismo (Milman, Mitas, Yarnal, & Chick, 2012;Chen et al, 2013). Hung e Lu (2016) também analisaram as técnicas de coletas de dados e constataram que as pesquisas quantitativas são majoritárias nos estudos identificados.…”

Section: Introductionunclassified

Viagens que Transformam a Condição Existencial

Abreu

Casotti

2020

RBTUR

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O turismo pode figurar como uma atividade catalisadora para mudanças positivas na vida dos idosos ao proporcionar possibilidades de socialização, fuga da rotina, conhecimento de novas realidades e culturas. O presente trabalho utiliza o cinema para investigar representações dos idosos e narrativas sobre processos de transformação em filmes com roteiros centrados em experiências de viagens. A análise de textos culturais tais como músicas, livros, propagandas, programas de televisão e filmes contribui para o entendimento de normas e padrões sociais existentes. Esse tipo de pesquisa ainda é pouco explorado no campo do turismo, mas sabe-se que o cinema se tornou uma arte universal capaz de revelar profundos e íntimos aspectos da sociedade através de suas narrativas e representações. Para análise de conteúdo foram selecionados quatro filmes que ligavam idosos, viagens e transformação: “Antes de Partir (2008)”, “O Exótico Hotel Marigold (2011)”, “Última Viagem a Vegas (2013)” e “Por Aqui e por Ali (2015)”. Posteriormente, foram construídas três categorias de análise: 1) motivação e escolha das experiências; 2) consumo; 3) envelhecimento e estigma. A discussão final está apoiada na lente da filosofia existencial para indicar nas narrativas dos filmes o papel transformador das viagens na vida dos idosos. As viagens são apresentadas como possibilidades de construir uma autenticidade existencial, pois são capazes de diluir sentimentos negativos tais como ansiedade, depressão e isolamento físico e psíquico.

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Mature consumers’ patronage motives and the importance of attributes regarding HMR based on the food-related lifestyles of the upper middle class

Cited by 28 publications

References 13 publications

Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration

Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration

A study of the characteristics of Dongchimi consumption behavior for development of new Dongchimi products

Viagens que Transformam a Condição Existencial

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