Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S

Date
2020-06-01
Authors
Bosselman, Robert
Choi, Hyung-Min
Bosselman, Robert
Lee, Keum Sil
Kim, Eojina
Cha, Jaebin
Jeong, Jin-Yi
Jo, Mina
Ham, Sunny
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Altmetrics
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Apparel, Events and Hospitality Management
Abstract

Background/objectives: This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the customers' perceived usefulness, ease-of-understanding, clarity, and attractiveness of different formats of menu labeling between Korea and the U.S.; and 2) to compare the customers' use intention to different formats of menu labeling between Korea and the U.S.

Subjects/methods: A survey was conducted in Korea and the U.S. The participants were allocated randomly to view 1 of the 7 restaurant menus that varied according to the following types of menu labeling formats: (type 1) kcal format, (type 2) traffic-light format, (type 3) percent daily intake (%DI) format, (type 4) kcal + traffic-light format, (type 5) kcal + %DI format, (type 6) traffic-light + %DI format, and (type 7) kcal + traffic-light + %DI format. A total of 279 Koreans and 347 Americans were entered in the analysis. An independent t-test and 1-way analysis of variance were performed.

Results: Koreans rated type 4 format (kcal + traffic light) the highest for usefulness and attractiveness. In contrast, Americans rated type 7 (kcal + traffic light + %DI) the highest for usefulness, ease-of-understanding, attractiveness, and clarity. Significant differences were found in the customers' perceived attributes to menu labeling between Korea and the U.S. Americans perceived higher for all the 4 attributes of menu labeling than Koreans.

Conclusions: The study is unique in identifying the differences in the attributes of different formats of menu labeling between Korea and the U.S. Americans rated the most complicated type of menu labeling as the highest perception for the attributes, and showed a higher use intention of menu labeling than Koreans. This study contributes to academia and industry for practicing menu labeling in different countries using different formats.

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This article is published as Bosselman R, Choi HM, Lee KS, Kim E, Cha J, Jeong JY, Jo M, Ham S. Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S. Nutr Res Pract. 2020 Jun;14(3):286-297. doi: 10.4162/nrp.2020.14.3.286.

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