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제과점 및 호텔에서 생산되는 서양 후식의 소비자 의식조사Consumer's Understanding and Preference for the Western Dessert in the Confectionery and Hotel

Other Titles
Consumer's Understanding and Preference for the Western Dessert in the Confectionery and Hotel
Authors
정희선주나미
Issue Date
Apr-2002
Publisher
한국식품조리과학회
Citation
한국식품조리과학회지, v.18, no.2, pp.262 - 272
Journal Title
한국식품조리과학회지
Volume
18
Number
2
Start Page
262
End Page
272
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10405
ISSN
2287-1780
Abstract
This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert(chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p<0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).
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생활과학대학 > 식품영양학과 > 1. Journal Articles
전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

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전통예술학과 (전통식생활문화전공)
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