earticle

영어

The purpose of this study is to analyze between food-related lifestyle, menu’s selection attributes and behavior intention. Among the non-probability sampling method, this study used convenient sampling method and distributed Google online survey questionnaires. The questionnaires were collected until August 8, 2018 and this study used 307 questionnaires on the statistics after excluding the questionnaire that cannot be used on the statistics. In this study, the sub-factors composing the food-related lifestyle were composed of health orientation, safety orientation, and convenience orientation. Also, menu's selection attributes was composed of nutrition, cooking method, and materials while behavior intention was set as the single factor. The study result showed that the health orientation had positive (+) influence on nutrition, cooking method. Also, in this study, the safety orientation had positive (+) influence on cooking method and material. On the other hand, convenience orientation had negative (-) influence on the cooking method. In this study, the menu's selection attributes’s sub-factors including nutrition, cooking method, and material had positive (+) influence on the behavior intention. Such result contributes on establishing marketing strategy for food service businesses and suggests implications on generalization of behavioral theory.