Culinary science and hospitality research (한국조리학회지)
- Volume 13 Issue 3
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- Pages.33-43
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Measuring the Effect of Foodservice on Tourist Preference
관광객 선호도에 미치는 음식 서비스의 영향 평가
Abstract
The purpose of this study was to measure the importance of attributes: area, food quality, food type, price, service quality, which influence tourist preference of foodservice. It also identifies foodservice attributes' level combinations which confer the highest utility to tourists. Conjoint model was used for this study. The findings from this study were as follows. First, it was found that all tourists regarded food type and price as very important factors. Second, it was found that the foodservices with different attribute levels were preferred across cluster. Third, it was found that the most preferred foodservice was significantly different by cluster. Finally, the implications of the study and proposal of future study were outlined.