鸡汤套餐套餐的选择属性对满意度和再购买意愿的影响

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Minsun Kim, Austin Kang
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引用次数: 0

摘要

本研究旨在检验消费者对鸡汤套餐的满意度和再购买意愿。因此,这项研究是对135名20多岁及以上的韩国成年人进行的,他们在2021年8月1日至8月31日期间购买了鸡汤餐包。在本研究中,在排除了7份回复不真诚的问卷后,对128人的问卷进行了最终分析。对于收集的数据,使用SPSS 20.0统计软件包进行频率分析、可靠性分析、因素分析和相关性分析,并进行多元回归分析以检验假设。在鸡汤餐包产品的选择属性中,方便性(β=0.442)和价格(β=0.337)对满意度有显著影响,而多样性(β=0.0.27)和质量(β=0.047)则不显著。此外,方便性(β=0.504)和价格(β=0.337)影响了餐包购买属性中的回购意愿。然而,多样性(β=0.101)和质量(β=0.045)对回购意愿没有任何显著影响。最后,证实了对餐盒的满意度对回购意愿有显著影响。因此,本研究预测,在鸡汤餐包购买属性中,提高便利性和价格竞争力,而不是质量或品种,将提高消费者满意度和复购意愿。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention
This study aimed to examine consumer satisfaction and repurchase intention for a chicken soup meal kit. Thus, this study was conducted on 135 Korean adults in their twenties and older who purchased a chicken soup meal kit from August 1 to August 31, 2021. In this study, after excluding 7 questionnaires who responded insincerely, the questionnaires of 128 people were finally analysed. For the collected data, frequency analysis, reliability analysis, factor analysis, and correlation analysis were performed using the statistical package SPSS 20.0, and multiple regression analysis was performed to test the hypothesis. Convenience (β = 0.442) and price (β = 0.337) among the selection attributes of chicken soup meal kit products had a significant effect on satisfaction, while diversity (β = 0.0.27) and quality (β = 0.047) were not significant. Also, convenience (β = 0.504) and price (β = 0.337) affected repurchase intention among the purchasing attributes of the meal kit. However, diversity (β = 0.101) and quality (β = 0.045) did not exert any significant effects on repurchase intention. Finally, it was confirmed that satisfaction with the meal kit had a significant effect on the repurchase intention. Therefore, this study predicts that enhancing convenience and price competitiveness rather than quality or variety among chicken soup meal kit purchasing attributes will increase consumer satisfaction and repurchase intention.
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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