A Study of Consumer Attitudes and Eating Behavior on the Food Quality of Medical Cuisine （Yaoshan）Restaurants

• Main Authors: Ho Kuan-Ching, 何冠清
• Other Authors: Kai-Ts’ung Yang
• Format: Others
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/46181431975403253635

碩士 === 中國文化大學 === 生活應用科學研究所 === 91 === This research aims at investigating the consumer’s attitudes and eating behavior toward the food quality of Medical Cuisine Restaurants and their correlation by means of questionnaires. Our target groups are the consumers in Taipei and vicinity areas including Taipei, Danshuei, Hsintein and Banchian. The contents of the questionnaire consist of consumer attitudes toward the food quality of Medical Cuisine Restaurants in which flavor, cooking methods, variety of dishes, sanitary conditions, environmental conditions and other areas are investigated. Eating behavior and basic personal information also form part of the questionnaire. A total of 750 effective samples out of 800 surveyed were collected and analyzed in this study. The data is analyzed by the t-Test, one-way ANOVA, LSD and Pearson Correlation. The statistics indicate that 96.3% of the target group has heard about the Medical Cuisine and 89.6% has tried the cuisine. The target groups mostly consume around 4-7 times per year mainly in winter and each consumption price ranges from NT 301 dollars to NT 700 dollars. The most frequent forms of consumption is in the following order：happen at home, general restaurants, food stalls, small size eating store and Medical Cuisine Restaurants. The most popular cuisine is the Lamb Chafing Dish (59.1%). The dominant intention of dining is for health maintenance purposes and secondly for pure consumption of food, however the difference between the two intentions is minute. The main source of information for medical cuisine largely comes from friends and families recommendations. The reasons for not consuming in a specialized Medical Cuisine Restaurant are chiefly because of the limited choice of restaurants as well as the costly prices. Regarding the areas of the food quality, the sanitation condition is paid the most attention by the consumers. Within the 208 consumers who have been to Medical Cuisine Restaurants, there is a significant difference on the overall attitude between marriage (P=0.043) and family income (P=0.000). As for the 343 consumers who have never been to Medical Cuisine Restaurant, the significant difference on the overall attitude lies on the gender differences (P=0.011), comparison of flavors (P=0.043); Marriage status focuses on the area of flavor (P=0.046) and the environmental conditions (P=0.024); The level of education is most significantly different on the area of the environmental conditions (P=0.037).