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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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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. |
format | Online Article Text |
id | pubmed-10606755 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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