• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.329-341
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• 2006

The purposes of the study were to examine food purchasing management practices and to assess dietitians' awareness on food quality standards, use of food purchasing guidelines(food quality guidelines, supplier selection criteria), and organizational collaboration related to purchasing at school food service. A total of 400 dietitians working at elementary schools in Kyunggi Province were surveyed and 247 responses were returned. Excluding responses with significant missing data, 240 responses(60%) were used for data analysis. Compared to the previous reports, competitive bidding and shorter contract periods were preferred for purchasing food supplies. A dietitian, school staff, and food service staff participated in receiving and inspection together at 58.4% of the schools. An average score of the dietitians' awareness on the food quality standards was 3.28 based on a 5-point scale(1:strongly disagree, 5:strongly agree). Their awareness scores for the quality standards related to the genetically modified organism foods, organic foods, and pesticide residues were the lowest. The awareness scores increased significantly with their age(p<.001). In general, the food purchasing guidelines were used well at the schools ; the usage levels of the food quality guidelines and supplier selection criteria were significantly different by length of operation(p<.05) and dietitians' age(p<.05), respectively. The dietitians' perception score of the organizational collaboration related to purchasing was rated 3.46 and differed significantly by dietitians' educational background(p<.05). For improving food procurement management, standardized food quality and purchasing criteria need to be developed. As the demands on high quality food supplies increase for school food service, the dietitians should improve their knowledges on the food quality standards and implement effective and creative purchasing methods.

• Korean Journal of Organic Agriculture
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• v.21 no.4
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• pp.589-600
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• 2013

The Purpose of this paper is to analysis on consumer's purchasing behavior and intention of local food. To analysis consumer's purchasing behavior, a series of homemaker surveys were conducted. The sample size of the survey is 416 respectively. As a survey result, consumer's purchasing behavior shows that purchasing ratio of local food and buying place is various type. By decision tree model analysis showed that consumer's purchasing intention is enough to establishing local food system in region. Therefore, strategies for regional consumption are needed expression of the place city and county of origin, diversification of purchasing item and buying area, and sustainable improvement for safety and trust on local food.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.605-618
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• 2002

The purposes of this research were to; (a) identify useful information source; (b) assess the usefulness of the Internet as an information source; and (c) assess the degree of Internet utilization for purchasing process in food service industry. The results were as follows; 1. 'personal experience and colleague recommendation' was perceived as the most useful information source, whereas the most frequently used source was 'Internet web site' for real purchasing practice. 2. the most frequently used purchasing activity through Internet was 'online ordering', followed by 'gathering product/component information', however e-marketplace or Internet bidding were less performed by Internet. 3. acquisition of real time information, rapidity, accuracy, and increasing effectiveness of purchasing process were reported the advantages of Internet utilization. 4. respondents somewhat or strongly agreed with the importance of Internet in terms of present and future purchasing management. The results of the research suggest that Internet should be able to improve purchasing process and enhance buyer-supplier relationship directly or indirectly, therefore food service industry should consider making attempt to new purchasing systems through Internet for strategic sourcing and effective procurement management.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.678-690
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• 2004

This study was implemented to offer materials for the activation of On-line food shopping mall though census about purchasing food. A percentage of people who had accessed to On-line food shopping mall was 53.8%, and who had an experience of purchasing food at the On-line sopping mali was 18.9%. The number of food purchasing in On-line food market is $1{\sim}3$ times(67.7%). It is general that an amount of food purchase is less than 100,000 wons. And the health assistant food is the most interesting item followed by Meet, Special products like a laver and mushroom, and an anchovy. in purchasing food at On-line market, customer thought that the confidence and the freshness of food are important because customer can't choose a product directly. In the future of food purchase using On-line shopping mall, 38.1% of people show their intend of purchasing at the mall. People who had experience of food purchase though the Internet have more positive view about repurchase than ones had not.

• Journal of Families and Better Life
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• v.32 no.2
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• pp.117-130
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• 2014

Since 1992, with the beginning of trade between Korea and China, their commercial relationship has become closer than before. As a result of better quality of life, the consumers of the two countries value well-being more the before. Thus, this paper examined the information search, awareness, purchasing motivation, and purchasing intention of well-being food of Korean and Chinese consumers, and identified the dominant factors influencing the purchasing intentions of well-being food. Firstly, the information searches of well-being food showed significant differences between the Korean and Chinese consumers. Secondly, the awareness of well-being food between the consumers of the two countries did not show significant differences. Thirdly, the results about the purchasing motivation of well-being food showed that the Chinese consumers had stronger purchasing motivation related to 'social responsibility' than that of Korean consumers, and the differences were significant. Fourthly, the results on the purchasing intentions of well-being food indicated that the Chinese consumers had greater intentions than Korean consumers. Fifthly, for the Korean consumers, the variables influencing the purchasing intentions of well-being food were the considerations of health care, purchasing motivation ('personal desire'), and the awareness of well-being food. For the Chinese consumers, the awareness of well-being food, gender (female), information search of well-being food, and education were formed the main variables.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.105-115
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• 2009

This study was conducted to investigate food purchasing management and the perception of school dietitians regarding food quality standards in the Chonbuk area of Korea. Self-administered questionnaires were collected from a total 205 dietitians and then evaluated using SPSS v. 11.5. The results are summarized as follows. Among the 205 school foodservice systems evaluated, 63.4% used a conventional system, while 36.6% were operated in a commissary manner. In addition, 64.9% of the schools had a menu cycle of 1 week (p<0.05) and 72.2% of the dietitians were responsible for the entire purchasing process (p<0.05). Moreover, a dietitian, school staff, foodservice staff, and parents participated in receiving and inspection of the food at 95.6% of the schools. Additionally, wholesalers and informal purchasing were preferred for purchasing food supplies. Moreover, 33.3% of dietitians in the commissary systems responded that they made Kimchi themselves instead of purchasing it (p<0.01). When the dietician's perception of food quality was evaluated, the average score was 3.33 based on a 5-point scale, although the scores differed significantly between dieticians working in conventional systems and those working in commissary systems (p<0.05). The scores for the quality standards related to the GMO agricultural and pesticide residues were the lowest. These findings indicate that it is necessary to develop standardized food quality and purchasing criteria and to provide education regarding these criteria to school dietitians to enable them to improve their knowledge regarding food quality standards and to implement effective purchasing programs.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.462-468
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• 2008

In this study, we assessed college students' consumption values with regard to a seaweed functional food, and compared differences between the respondents' purchasing intentions and their educational levels. A self-administered questionnaire was designed and distributed to college students in Daegu/Kyungbook province. A total of 288 questionnaires were collected, and the total response rate was 96.0%. The results demonstrated that purchasing intention influenced all five consumption values. The high purchasing intention (HPI) group evidenced greater functional value, social value, emotional value, conditional value, and epistemic value than was observed in the low purchasing intention (LPI) group. However, individuals' educational levels, as related to food, influenced only the functional value and epistemic value. These results demonstrate that college students' consumption value in terms of seaweed functional foods is affected by purchasing intentions and educational experience.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.265-272
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• 2013

In order to globalize Korean foods successfully, it is necessary to understand foreigners' attitudes about ethnic foods and how foreigners perceive Korean foods. It would be valuable to survey the degree of interest from foreigners when purchasing Korean foods. Thus, a survey was performed on the most common tourists in Korea, the Japanese, Chinese and Americans. 313 respondents completed the survey on ethnic foods (16 questions), purchasing intention of Korean foods (3 questions), and socio-demographic conditions (9 questions). Factor analysis and reliability analysis were conducted to identify the indicators of attitudes toward ethnic foods. Correlation analysis was conducted to confirm the relation between attitudes toward ethnic foods and Korean food purchasing intention. From the results of factor analysis, 5 factors emerged from the 13 out of 16 questions; and were labeled new food seekers, ethnic food seekers, familiarity seekers, new taste seekers and challenge seekers. Items were analyzed to determine the differences according to nationality by using the ANOVA, and it showed that Americans have the highest Korean food purchasing intentions. The regression analysis indicated that attitude factors on ethnic foods, new foods and new taste seekers are strongly related to Korean food purchase intentions.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.54-63
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• 2015

This study was conducted to examine the effects of local food value perception on purchasing and experience in consumers. ${\chi}^2$-test, ANOVA, and linear regression analysis were conducted. The findings are summarized as follows: The most common place for buying agricultural products was 'hypermarkets' (41.7%), and the most important factor for purchasing local food was 'local government's certification products' (23.7%). The most important value recognition item for local food was 'I think that local food is a high-quality agricultural products'. (3.74 points), followed by 'I think that local food have a value of respect for customers' (3.61 points) and 'I have a faith for the local food'. (3.61 points) in that order. The main tourism experience activity was 'food experience' (49.0%), and information source of local food experience tourism was 'mass media (TV, newspapers, etc.)' (37.3%). As age increased, experience of local food also increased. The most effectual value recognition item for purchasing local food was 'I think that local food have a value of respect for customers'. The most effectual value recognition item for increasing intake experience of local food was 'I think that the local food is high-quality agricultural products'.

• Korean Journal of Organic Agriculture
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• v.31 no.1
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• pp.63-77
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• 2023

The purpose of this study is to help operate and manage the new food period, use-by-date by investigating consumer perception of various food periods, and change of purchasing and consumption period by food period label. Compared to the purchasing period of sell-by-date, the ratio of the purchasing period also increased as the proposed period of the use-by-date and the best before date increased. The use-by-date should be set at least 15 days to reduce food waste as the consumption period is the same as the sell-by-date. This can be said to have an anchoring effect that changes the purchasing and consumption period of consumers depending on how much the food period is indicated even for the same product. In order to reduce consumer confusion and food waste due to sell-by-date, it is considered to label the sell-by-date and use-by-date or use-by-date and best before date in parallel.