The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention

https://doi.org/10.17221/37/2022-CJFSCitation:

Kim M.S., Kang A. (2022): The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention. Czech J. Food Sci., 40: 298–304.

download PDF

This study aimed to examine consumer satisfaction and repurchase intention for a chicken soup meal kit. Thus, this study was conducted on 135 Korean adults in their twenties and older who purchased a chicken soup meal kit from August 1 to August 31, 2021. In this study, after excluding 7 questionnaires who responded insincerely, the questionnaires of 128 people were finally analysed. For the collected data, frequency analysis, reliability analysis, factor analysis, and correlation analysis were performed using the statistical package SPSS 20.0, and multiple regression analysis was performed to test the hypothesis. Convenience (β = 0.442) and price (β = 0.337) among the selection attributes of chicken soup meal kit products had a significant effect on satisfaction, while diversity (β = 0.0.27) and quality (β = 0.047) were not significant. Also, convenience (β = 0.504) and price (β = 0.337) affected repurchase intention among the purchasing attributes of the meal kit. However, diversity (β = 0.101) and quality (β = 0.045) did not exert any significant effects on repurchase intention. Finally, it was confirmed that satisfaction with the meal kit had a significant effect on the repurchase intention. Therefore, this study predicts that enhancing convenience and price competitiveness rather than quality or variety among chicken soup meal kit purchasing attributes will increase consumer satisfaction and repurchase intention.

References:
Cha S.S., Lee S.H. (2020): The effect of convenience store dessert on consumers value and satisfaction. The Journal of Asian Finance, Economics and Business, 7: 191–199. https://doi.org/10.13106/jafeb.2020.vol7.no3.191
 
Cho M., Bonn M.A., Moon S., Chang H.S. (2020): Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration. Journal of Hospitality and Tourism Management, 45: 192–202. https://doi.org/10.1016/j.jhtm.2020.08.011
 
Chung H.C., Kim C.W. (2020): A study on the meal kit product selection attributes on purchasing behavior and satisfaction. The Journal of the Korea Contents Association, 20: 381–391.
 
Faul F., Erdfelder E., Lang A.G., Buchner A. (2007): G*Power 3: A flexible statistical power analysis program for the social, behavioral, and biochemical science. Behavior Research Methods, 39: 175–191. https://doi.org/10.3758/BF03193146
 
Guan W.J., Ni Z.Y., Hu Y., Liang W.H., Ou C.Q., He J.X., Liu L., Shan H., Lei C.L., Hui D.S.C., Du B., Li L.J., Zeng G., Yuen K.Y., Chen R.C., Tang C.L., Wang T., Chen P.Y., Xiang J., Li S.Y., Wang J.L., Liang Z.J., Peng Y.X., Wei L., Liu Y., Hu Y.H., Peng P., Wang J.M., Liu J.Y., Chen Z., Li G., Zheng Z.J., Qiu S.Q., Luo J., Ye C.J., Zhu S.Y., Zhong N.S. (2020): Clinical characteristics of coronavirus disease 2019 in China. New England Journal of Medicine, 382: 1708–1720. https://doi.org/10.1056/NEJMoa2002032
 
Lee E.Y., Kim Y.M., Choi M.K. (2021): Meal kit purchasing behavior and relationship with the nutrition quotient of young adults in Chungnam. Journal of Nutrition and Health, 54: 534–546. https://doi.org/10.4163/jnh.2021.54.5.534
 
Lee S., Ham S. (2021): Foodservice industry in the era of COVID-19: Trends and research implications. Nutrition Research and Practice, 15: S22–S31.
 
Mialki K., Sweeney L., House L., Shelnutt K. (2020): O13 acceptability and affordability of a meal kit intervention for low-income families. Journal of Nutrition Education and Behavior, 52: S6–S7. https://doi.org/10.1016/j.jneb.2020.04.025
 
Moores C.J., Bell L.K., Buckingham M.J., Dickinson K.M. (2021): Are meal kits health promoting? Nutritional analysis of meals from an Australian meal kit service. Health Promotion International, 36: 660–668. https://doi.org/10.1093/heapro/daaa095
 
Nicola M., Alsafi Z., Sohrabi C., Kerwan A., Al-Jabir A., Iosifidis C., Agha M., Agha R. (2020): The socio-economic implications of the coronavirus pandemic (COVID-19): A review. International Journal of Surgery, 78: 185–193. https://doi.org/10.1016/j.ijsu.2020.04.018
 
Park M.H., Kwon M.W., Nah K. (2019): Study on repurchase intention of RTP HMR products: Focused on meal kit. The Journal of the Korea Contents Association, 19: 548–557.
 
Pressman P., Naidu A.S., Clemens R. (2020): COVID-19 and food safety: Risk management and future considerations. Nutrition Today, 55: 125–128. https://doi.org/10.1097/NT.0000000000000415
 
Rennard B.O., Ertl R.F., Gossman G.L., Robbins R.A., Rennard S.I. (2000): Chicken soup inhibits neutrophil chemotaxis in vitro. Chest, 118: 1150–1157. https://doi.org/10.1378/chest.118.4.1150
 
Rennard S.I., Kalil A.C., Casaburi R. (2020). Chicken soup in the time of COVID. Chest, 158: 864–865. https://doi.org/10.1016/j.chest.2020.04.044
 
download PDF

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti