感知的功利价值和享乐价值:了解中国消费者的街头食品购买意向

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2024-10-26 DOI:10.1016/j.ijgfs.2024.101046
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引用次数: 0

摘要

本研究提出了计划行为理论(TPB)的扩展模型,以阐明驱动中国消费者购买街头小吃意向的因素。研究对 1122 名中国消费者进行了调查,并使用结构方程模型和中介效应检验对数据进行了分析。研究结果表明,扩展的 TPB 模型的解释力大幅提高,达到了 70.0%,从而强调了其对街头食品购买意向的预测有效性。值得注意的是,感知功利价值是预测购买意愿的主要因素,其次是购买态度和感知享乐价值。这些结果对街头小贩,尤其是像中国这样的发展中国家的街头小贩具有重要意义,因为他们应优先考虑感知价值,并强调功能属性,如快速服务和有竞争力的价格。总之,本研究提出的模型可以安全地用于预测消费者对街头小吃的购买意向,研究结果可以指导中国街头小吃摊贩制定有针对性的营销策略。
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Perceived utilitarian and hedonic values: Understanding Chinese consumers' street food purchase intentions
This study proposed an extended model of the Theory of Planned Behavior (TPB) to elucidate the factors driving Chinese consumers' intentions to purchase street food. A survey of 1,122 Chinese consumers was conducted, and the data were analyzed using structural equation modeling and mediation effect tests. The findings demonstrate a substantial increase in the explanatory power of the extended TPB model, reaching 70.0%, thereby underscoring its predictive validity for street food purchase intentions. Notably, perceived utilitarian value emerged as the dominant predictor of purchase intentions, followed by purchase attitudes and perceived hedonic value. These results have significant implications for street food vendors, particularly in developing countries like China, where prioritizing perceived values and emphasizing functional attributes, such as rapid service and competitive pricing. As a whole, the model proposed in the current study can be safely used to predict consumer purchase intentions towards street food and the findings can guide Chinese food street vendors to develop target marketing strategies.
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来源期刊
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies
CiteScore
5.30
自引率
10.50%
发文量
170
审稿时长
45 days
期刊介绍: International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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