소비자 특성과 배달-테이크아웃 외식행태
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김지영 | - |
dc.contributor.author | 고선 | - |
dc.date.available | 2019-03-08T10:36:40Z | - |
dc.date.issued | 2017-09 | - |
dc.identifier.issn | 1738-8244 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/5381 | - |
dc.description.abstract | The food delivery service industry has recently grown fast in Korea. Using a nationally representative micro data sample from the 2015 Food Consumption Behavior Survey, we statistically analyze the relationship between consumer characteristics and the consumption behaviors of delivery and takeout food at restaurants. The result shows that younger or higher-educated individuals were more likely to consume delivery/takeout food. Weight was positively correlated with the consumption of delivery food, and negatively correlated with the consumption of takeout food. An increase in personal income led to the rise of delivery food consumption, but little change was found in the consumption of takeout food. | - |
dc.description.abstract | The food delivery service industry has recently grown fast in Korea. Using a nationally representative micro data sample from the 2015 Food Consumption Behavior Survey, we statistically analyze the relationship between consumer characteristics and the consumption behaviors of delivery and takeout food at restaurants. The result shows that younger or higher-educated individuals were more likely to consume delivery/takeout food. Weight was positively correlated with the consumption of delivery food, and negatively correlated with the consumption of takeout food. An increase in personal income led to the rise of delivery food consumption, but little change was found in the consumption of takeout food. | - |
dc.format.extent | 15 | - |
dc.publisher | 한국외식산업학회 | - |
dc.title | 소비자 특성과 배달-테이크아웃 외식행태 | - |
dc.title.alternative | Consumer Characteristics and Food Delivery-Takeout Behaviors at Restaurants | - |
dc.type | Article | - |
dc.identifier.doi | 10.22509/kfsa.2017.13.3.001 | - |
dc.identifier.bibliographicCitation | 한국외식산업학회지, v.13, no.3, pp 7 - 21 | - |
dc.identifier.kciid | ART002273288 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 21 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 7 | - |
dc.citation.title | 한국외식산업학회지 | - |
dc.citation.volume | 13 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Food consumption | - |
dc.subject.keywordAuthor | Delivery | - |
dc.subject.keywordAuthor | Takeout | - |
dc.subject.keywordAuthor | Restaurant | - |
dc.subject.keywordAuthor | Consumer characteristics | - |
dc.description.journalRegisteredClass | kci | - |
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