@article{ART001088347},
author={Moon-Soo Cho and Sungeun Lee and 김용이},
title={Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea},
journal={Journal of Tourism Sciences},
issn={1226-0533},
year={2006},
volume={30},
number={5},
pages={115-132}
TY - JOUR
AU - Moon-Soo Cho
AU - Sungeun Lee
AU - 김용이
TI - Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea
JO - Journal of Tourism Sciences
PY - 2006
VL - 30
IS - 5
PB - The Tourism Sciences Society Of Korea
SP - 115
EP - 132
SN - 1226-0533
AB - College students have emerged asone of the most powerful markets for restaurant industry. Many foreign-based franchise & chain restaurants have expanded their business by opening several outlets in Korea. Thepurpose of this study is to analyze market position of each five national cuisine (Korean, Japanese, Chinese, French and Italian). Based on the result of the previous study on positioning with the multi-dimensional scaling method, this study was conducted to analyze and reveal its market position resulted by perception of college students on Korean cuisine compared to other national cuisines. Also, five different food choices were extracted from literature reviews of food selection (e.g. taste, color, variety on menu selections, price and nutritional facts). In results of frequency analysis, Kimchi of Korea, Sashimi of Japan, Dimsum of China, Escargot of France and Pizza of Italy were the most preferred food item among each nation's cuisine. Also, positioning analysis possibly provide useful implementations to outlet managers in charge of different cuisine restaurants. Korean cuisine was positioned as the strongest in 'taste and nutrition' section. 'Color' was the main selection factor for Japanese and French cuisine and Chinese cuisine was the 'price'. In conclusion, some implications regarding food positioning are discussed. 핵심용어(Keywords): 대학생의 음식선택(College students' food perception/selection), 포지셔닝 분석(positioning analysis).
KW -
DO -
UR -
ER -
Moon-Soo Cho, Sungeun Lee and 김용이. (2006). Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea. Journal of Tourism Sciences, 30(5), 115-132.
Moon-Soo Cho, Sungeun Lee and 김용이. 2006, "Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea", Journal of Tourism Sciences, vol.30, no.5 pp.115-132.
Moon-Soo Cho, Sungeun Lee, 김용이 "Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea" Journal of Tourism Sciences 30.5 pp.115-132 (2006) : 115.
Moon-Soo Cho, Sungeun Lee, 김용이. Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea. 2006; 30(5), 115-132.
Moon-Soo Cho, Sungeun Lee and 김용이. "Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea" Journal of Tourism Sciences 30, no.5 (2006) : 115-132.
Moon-Soo Cho; Sungeun Lee; 김용이. Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea. Journal of Tourism Sciences, 30(5), 115-132.
Moon-Soo Cho; Sungeun Lee; 김용이. Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea. Journal of Tourism Sciences. 2006; 30(5) 115-132.
Moon-Soo Cho, Sungeun Lee, 김용이. Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea. 2006; 30(5), 115-132.
Moon-Soo Cho, Sungeun Lee and 김용이. "Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea" Journal of Tourism Sciences 30, no.5 (2006) : 115-132.
