HMR(가정식사 대용식) 선택속성에 관한 1인 가구 대학생의 주관적 인식 유형 분석

An Analysis on the Subjective Perception Types of Single-person Household University Students on HMR Selection Attributes: Q-Methodological Approach

This research examined the types of perceptions that single-person household university students have regarding HMR selection attributes by using Q-methodology. Twenty-seven Q-statements were generated and 31 single-person household university students were selected as the P-sample to conduct Q-classification. The results of the Q-factor analysis showed that the types of perceptions were divided into two types: “economic gourmets who focus on convenience” and “those who focus on hygiene and freshness.” The university students corresponding to the former type perceived taste, ease of consumption, and affordable price as important. The students corresponding to the latter type had the characteristic of considering hygienic food, fresh ingredients, and taste as important. The results of this research can be utilized as useful material by food service distribution companies for the development of food service products and for the establishment of effective sales strategies.