시판 도시락 구매 고객의 소비실태와 HACCP 인식도 조사

• Published in: 동아시아식생활학회지, 35(3) pp. 192 - 204
• Main Authors: 마지원, 이혜연, 배현주
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.06.2025
• Subjects: 생활과학
• ISSN: 1225-6781; 2288-8802

This study aimed to investigate the consumption patterns of Dosirak among adults customers and to identify strategies to improve its quality. Statistical analyses were conducted using SPSS, including x² tests, t-tests, and importance-satisfaction analysis (ISA). Among the 341 survey participants, 54.8% were male and 45.2% were female; 63.0% lived with their families, while 37.0% were from single-person households. Additionally, 57.2% of participants were office workers, and 60.1% reported purchasing Dosirak more than twice a month. The primary reason for purchasing Dosirak was its convenience (58.9%), with lunch being the most common time of consumption (51.0%). Convenience stores (58.9%) were the most frequent purchase locations, and 50.7% of respondents ate it alone. In the preference survey based on the Dosirak menu category, the most favored items included boiled white rice (61.0%), pork dishes (79.8%), grilled dishes (79.2%), and blanched vegetable dishes (47.2%). Overall satisfaction with Dosirak averaged 3.34 out of 5. The ISA revealed that the attributes most in need of improvement were ‘fresh food ingredients’ and ‘appropriate pricing.’ Furthermore, 22% of participants checked whether the Dosirak was Hazard Analysis and Critical Control Points (HACCP)-certified at the time of purchase. The average intent to purchase HACCP-certified Dosirak, measured on a 5-point scale, was 3.98. Additionally, 65.1% of respondents expressed a willingness to pay a premium for HACCP-certified Dosirak, with the additional cost averaging 7.46% above the current price. To enhance customer satisfaction and improve the quality of Dosirak, it is crucial to continuously enhance product quality through the implementation of HACCP certification in the production process, offer menus aligned with customer preferences, ensure ingredient freshness, and establish appropriate pricing. KCI Citation Count: 0