{"title":"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","authors":"","doi":"10.1016/j.ijgfs.2024.101046","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Perceived utilitarian and hedonic values: Understanding Chinese consumers' street food purchase intentions\",\"authors\":\"\",\"doi\":\"10.1016/j.ijgfs.2024.101046\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-10-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X24001793\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001793","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.