참고문헌 (35)

1. Brunsoe, K., & Grunert, K. G. (1995). Development and testing of a cross-culturally valid instrument: Food-related life style. Advances in Consumer Research, 22, 475-480. 

   상세보기

2. Choi, T. H., Lee, M. C., & Kim, D. S. (2020). The effect of selection attributes of meal-kit home replacement food (HMR) on satisfaction and repurchase intention. Culinary Science and Hospitality Research, 26(5), 119-128. doi:10.20878/cshr.2020.26.5.012 

   

3. Hong, W.-S. (2017). A study on the development strategy of home meal replacement in relation to the consumption trends. Food Science and Industry, 50(3), 2-32. 

4. Hwang, J.-S., Park, G.-C., Yoon, Y.-J., & Kim, H.-J. (2018). A study on the management strategy using product attributes in the home meal replacement market. Korean Journal of Hospitality and Tourism, 27(8), 327-338. doi:10.24992/kjht.2018.12.27.08.327 

   상세보기

5. Im, J.-B., Seo, B.-S., Lee, H.-G., & Chang, Y.-K. (1990). Life style and dietary pattern. Journal of the Korean Home Economics Association, 28(3), 33-52. 

6. Kim, H., Huh, I.-J., & Lee, S.-Y. (2020). A study on the utilization and satisfaction of commercially available lunchbox by dietary lifestyle. Korean Journal of Community Nutrition, 25(4), 267-279. doi:10.5720/kjcn.2020.25.4.267 

   원문보기 상세보기

7. Kim, H.-J., & Huh, J. (2013). SPSS 21.0 통계분석 및 해설 [SPSS 21.0 Statistical analysis commentary]. Seoul: Topbooks. 

8. Kim, H.-J., & Lee, S.-Y. (2017). A study on food purchasing behavior through internet shopping according to food-related lifestyles of housewives. Korean Journal of Human Ecology, 26(6), 597-608. doi:10.5934/kjhe.2017.26.6.597 

   상세보기

9. Kim, M., & Kim, H. (2009). A Study on the consumption behaviors regarding red pepper paste according to the food-related lifestyles of housewives. Journal of the East Asian Society of Dietary Life, 19(1), 1-8. 

10. Kim, O. S. (2018). 새로운 식생활 트렌드 밀키트 [New food-lifestyle trend, meal-kits]. Proceedings of the 2018 Autumn the East Asian Society of Dietary Life Conference (pp. 95-97). Seoul: The East Asian Society of Dietary Life. 

11. Kim, Y.-A., & Youn, H.-W. (2014). A study on single people's satisfaction of convenience foods and repurchase intention according to their food-related lifestyle. Proceedings of the 2014 Autumn Korean Hospitality and Tourism Academe Conference (pp. 35-47). Seoul: Korean Hospitality and Tourism Academe. 

12. Korea Agro-Fisheries and Food Corporation (2019). 2019 가공식품 세분시장 현황-간편식시장 [2019 Processed food segmentation market status- HMR]. Naju: Author 

13. Korea Agro-Fisheries and Food Trade Corporation (2021). 식품산업 트렌드픽국내편-밀키트 [Domestic food industry trend pick-meal-kits]. Naju: Author 

14. Korea Rural Economic Institute (2020a). Consumer behavior for meat consumption and tasks to respond to its changes. Naju: Author 

15. Korea Rural Economic Institute (2020b). 2020 농소모 활동보고서 (한국농촌경제연구원 소비자트렌트 모니터) [2020 Consumer trend monitor activity report]. Naju: Author 

16. Korea Rural Economic Institute (2020c). The use of domestic agricultural ingredients and improvement measures for the home meal replacement(HMR) industry. Naju: Author 

17. Lazer, W. (1963). Life style concepts and marketing. Toward Scientific Marketing, 15(4), 130-139. 

18. Lee, E.-Y., Kim, Y.-M., & Choi, M.-K. (2021). Meal kit purchasing behavior and relationship with the nutrition quotient of young adults in Chungnam. Journal of Nutrition and Health, 54(5), 534-546. doi:10.4163/jnh.2021.54.5.534. 

    원문보기 상세보기

19. Lee, H.-Y., Chung, L., & Yang, I. (2005). Conceptualizing and prospecting for home meal replacement in Korea by Delphi technique. Journal of Nutrition and Health, 38(3), 251-258. 

20. Lee, S.-I. (2020). Perception analysis of consumer preferences for rice according to food-related lifestyle types: Longitudinal study using Big Data. Journal of Product Research, 38(1), 171-180. 

21. Lee, S.-J., Lee, S.-H., Yoon, J.-I., Heo, S.-J., Wee, G. Y., Yoon, D.-H.,...Bae, H. J. (2018). 고객 특성에 따른 즉석섭취 도시락 메뉴의 선호도 분석[Analyzed preference lunch box menu according to the customer characteristics]. Proceedings of the 2018 Spring the East Asian Society of Dietary Life Conference (p. 222). Seoul: The East Asian Society of Dietary Life. 

22. Lee, Y.-N., Jang, H.-J., Choi, Y.-W., Choi, Y.-S., & Oh, J.-E. (2021). A study on the consumer perception and importance-performance analysis of the vegetarian meal-kit development. The Journal of the Korea Contents Association, 21(3), 324-335. doi:10.5392/jkca.2021.21.03.324 

    원문보기 상세보기

23. Lee, Y.-R., Kim, S.-H., & Ahn, S.-C. (2009). A study on the difference in the importance of spatial presentation and food among potential customers of a party by patterns of eating lifestyle. Culinary Science and Hospitality Research, 15(2), 282-297. 

24. Ministry of Food and Drug Safety (2020). 2020 Standard and specification by food. Retrieved from https://www.mfds.go.kr/brd/m_99/view.do?seq44359&srchFr&srchTo&srchWord&srchTp&itm_seq_10&itm_seq_20&multi_itm_seq0&company_cd&company_nm&page28 

25. Mun, J.-Y., Ban, H.-J., & Kim, H.-S. (2020). A study on consumers' perception of meal-kit: After the spread of coronavirus infectious disease-19 (COVID-19). Culinary Science of Hospitality Research, 26(10), 198-207. doi:10.20878/cshr.2020.26.10.018 

    

26. Myung, C., Nam, H., & Park, Y. (2016). Purchasing behaviors and needs for HMR according to the food-related lifestyles of baby boomer women. The Korean Journal of Food and Nutrition, 29(1), 87-103. doi:10.9799/ksfan.2016.29.1.087 

    원문보기 상세보기

27. Oh, W.-K., & Hong, J.-Y. (2019). IPA analysis on selection attributes of RTC (Ready to Cook) type meal-kit HMR(Home Meal Replacement). Culinary Science and Hospitality Research, 25(11), 69-81. doi:10.20878/cshr.2019.25.11.008 

    상세보기

28. Oh, W.-K., & Hwang, S.-J. (2021). The effect of selective attributes of meal kit according to eating lifestyle on satisfaction. FoodService Industry Journal, 17(1), 31-50. 

29. Oh, Y. A. (2020). The influence of meal kit selection attributes on convenience orientation and meal kit use: Application of the household production theory. Unpublished master's thesis, Yonsei University, Seoul, Korea. 

30. Park, M.-H., Kwon, M.-W., & Nah, K. (2019). Study on repurchase intention of RTP HMR products: Focused on meal kit. The Journal of the Korea Contents Association, 19(2), 548-557. doi:10.5392/jkca2019.19.02.548 

    

31. Park, S., & Hwang, J. H. (2021). A study on the effect of meal-kit selection properties on consumers'purchasing. The Journal of Social Science, 28(1), 157-175. doi:10.46415/jss.2021.03.28.1.157 

    상세보기

32. Um, E. K. (2015). A study on the segmentation of food related lifestyle within Korean family. Journal of Hotel and Resort, 14(3), 247-265. 

33. Yang, Y.-Y., Kwon, Y.-S., Park, Y.-H., & Yun, Y. (2019). Importance-performance analysis regarding selective attribution of meal-kit products. Journal of the East Asian Society of Dietary Life, 29(6), 519-528. doi:10.17495/easdl.12.29.6.519 

    상세보기

34. Yi, N.-Y., & Choi, J.-H. (2019). A study of the consumer perception of meal kit using big data analysis. FoodService Industry Journal, 15(4), 211-222. doi:10.22509/kfsa.2019.15.4.016 

    

35. Yun, J.-B. (2020). A study on importance and performance comparison of choice attributes by age of meal kit HMR(Home Meal Replacement) consumers. Unpublished master's thesis, Daegu Haany University, Daegu, Korea. 

저자의 다른 논문 :

이심열 (51)