Food programs such as " cook bang " are a growing phenomenon recently, witha growing interest in food and cooking and different contents are being developedto satisfy diverse viewers' needs and to induce enjoyment. The purpose of thisstudy is to verify the relationships among Types of TV cooking programs,viewers' satisfaction, food involvement and chef's social status. The on-linesurvey was conducted to collect questionnaires and 510 responses were used fordata analysis. The finding of the research is summarized as follows.
Regarding the demographic characteristics of the respondents, the gender andmarriage status showed a similar ratio, and the age of 20s (35.3%) and 30s (25.5%) showed the highest ratio. In addition, there were more than half of respondentswho were in college or earned a college degree and were office workers.
There was a significant difference in viewer's satisfaction according to differenttypes of TV cooking programs. Also, there was significant positive relationshipsamong viewer's satisfaction, cooking involvement, and chef's social status. Basedon the results, practical implications were made.
First of all, the types of competition programs and introduction of hot restaurantprograms showed the highest level of viewers' satisfaction. Therefore, theaccuracy and reliability of the food information provided by the program at therestaurant, and introducing new recipes and new ingredients are important.
Second, the food industry will need to make efforts to provide various foodingredients for the TV viewers who want to cook at home after watching thecooking programs and want to buy the ingredients more easily.
Third, it is suggested that the working environment and labor conditions ofchefs need to be improved in order to reduce the gap between luxurious starchef's images which can be seen from TV cooking programs and the actual poorworking environments.