HMR(가정식사 대용식) 선택속성에 관한 1인 가구 대학생의 주관적 인식 유형 분석 : Q-방법론적 접근
An Analysis on the Subjective Perception Types of Single-person Household University Students on HMR Selection Attributes : Q-Methodological Approach
This research examined the types of perceptions that single-person household university students have regarding HMR selection attributes by using Q-methodology. Twenty-seven Q-statements were generated and 31 single-person household university students were selected as the P-sample to conduct Q-classification. The results of the Q-factor analysis showed that the types of perceptions were divided into two types: “economic gourmets who focus on convenience” and “those who focus on hygiene and freshness.” The university students corresponding to the former type perceived taste, ease of consumption, and affordable price as important. The students corresponding to the latter type had the characteristic of considering hygienic food, fresh ingredients, and taste as important. The results of this research can be utilized as useful material by food service distribution companies for the development of food service products and for the establishment of effective sales strategies.
목차
ABSTRACT Ⅰ. 서론 Ⅱ. 이론적 배경 1. HMR(Home Meal Replacement: 가정식사 대용식) 2. HMR 선택속성 3. Q-방법론 III. 연구방법 1. Q-표본(Q-sample)의 선정 2. P-표본(P-sample)의 선정 3. Q-분류(Q-Sorting) 4. 자료처리 및 분석방법 IV. 연구결과 1. 유형의 도출 2. 유형별 특성 3. 유형 간 차이 4. 유형 간 공통적 견해 V. 결론 참고문헌
관광경영학을 실용학문의 체계로 확립하고 실천학문으로 정착시키기 위하여, 관광경영학문을 현실적응에 필요한 연구를 통해 국가관광정책의 방향을 제시하고, 관광사업자들에게는 실질적으로 도움이 되는 경영전략을 제공하며, 연구를 통하여 회원간의 친목도모와 정보교환을 함으로써 상호발전을 목적으로 한다.