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The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory

The demand for pre-made dishes has increased in China. However, a detailed understanding of residents’ intention to consume pre-made dishes is lacking in the existing studies. This research aims to investigate the consumer motives and intention to consume pre-made dishes. Through in-depth interviews...

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Detalles Bibliográficos
Autores principales: Xiong, Yanling, Lin, Xiaoxi, Wen, Xiaowei, Wang, Yiqin, Liang, Wenwen, Xing, Tianyang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606755/
https://www.ncbi.nlm.nih.gov/pubmed/37893691
http://dx.doi.org/10.3390/foods12203798
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author Xiong, Yanling
Lin, Xiaoxi
Wen, Xiaowei
Wang, Yiqin
Liang, Wenwen
Xing, Tianyang
author_facet Xiong, Yanling
Lin, Xiaoxi
Wen, Xiaowei
Wang, Yiqin
Liang, Wenwen
Xing, Tianyang
author_sort Xiong, Yanling
collection PubMed
description The demand for pre-made dishes has increased in China. However, a detailed understanding of residents’ intention to consume pre-made dishes is lacking in the existing studies. This research aims to investigate the consumer motives and intention to consume pre-made dishes. Through in-depth interviews and analysis, this research explores the factors influencing the residents’ intention along the research steps of grounded theory. Fifty-one residents participated in semi-structured interviews via face-to-face or online interviews. Three motives for purchasing pre-made dishes were attitude, subjective norm, and perceived control. These were influenced by external factors, including environmental features and product features. Subjective characteristics are pre-existing characteristics of individuals themselves, including cooking skills, food skills, housework allocation, and eating attitudes, which play a moderating role in the relationship between external factors and consumer motives. Based on the six major categories, this study built a model of the formation mechanism of the consumer intention to consume pre-made dishes. It revealed the psychological attribution of residents’ consumption of pre-made dishes. The finding of this study contributes to the understanding of the internal logic of PMDs’ consumer intention formation. It would be a guide for researchers to map out appropriate business development strategies, and provide evidence for the government in formulating management policies.
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spelling pubmed-106067552023-10-28 The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory Xiong, Yanling Lin, Xiaoxi Wen, Xiaowei Wang, Yiqin Liang, Wenwen Xing, Tianyang Foods Article The demand for pre-made dishes has increased in China. However, a detailed understanding of residents’ intention to consume pre-made dishes is lacking in the existing studies. This research aims to investigate the consumer motives and intention to consume pre-made dishes. Through in-depth interviews and analysis, this research explores the factors influencing the residents’ intention along the research steps of grounded theory. Fifty-one residents participated in semi-structured interviews via face-to-face or online interviews. Three motives for purchasing pre-made dishes were attitude, subjective norm, and perceived control. These were influenced by external factors, including environmental features and product features. Subjective characteristics are pre-existing characteristics of individuals themselves, including cooking skills, food skills, housework allocation, and eating attitudes, which play a moderating role in the relationship between external factors and consumer motives. Based on the six major categories, this study built a model of the formation mechanism of the consumer intention to consume pre-made dishes. It revealed the psychological attribution of residents’ consumption of pre-made dishes. The finding of this study contributes to the understanding of the internal logic of PMDs’ consumer intention formation. It would be a guide for researchers to map out appropriate business development strategies, and provide evidence for the government in formulating management policies. MDPI 2023-10-17 /pmc/articles/PMC10606755/ /pubmed/37893691 http://dx.doi.org/10.3390/foods12203798 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xiong, Yanling
Lin, Xiaoxi
Wen, Xiaowei
Wang, Yiqin
Liang, Wenwen
Xing, Tianyang
The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory
title The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory
title_full The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory
title_fullStr The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory
title_full_unstemmed The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory
title_short The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory
title_sort analysis of residents’ intention to consume pre-made dishes in china: a grounded theory
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606755/
https://www.ncbi.nlm.nih.gov/pubmed/37893691
http://dx.doi.org/10.3390/foods12203798
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