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http://dx.doi.org/10.7318/KJFC/2020.35.5.407

Qualitative Study on attributes of Food Tourism in Italy, France and Japan  

Na, Yeseul (Department of Nutritional Science & Food Management, Ewha Womans University)
Cho, Mi Sook (Department of Nutritional Science & Food Management, Ewha Womans University)
Publication Information
Journal of the Korean Society of Food Culture / v.35, no.5, 2020 , pp. 407-416 More about this Journal
Abstract
Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics and has become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated the selection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign food tourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a result of this study, 'Food attraction', 'Traditionality', 'Locality', 'Convenience', 'Cultural Characteristics', and 'Appropriateness of price' were the attributes identified from the expert's comments. Marketing strategies such as improving quality of service and food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve the status of food tourism in Korea.
Keywords
Food tourism; selection attributes; marketing strategies;
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Times Cited By KSCI : 2  (Citation Analysis)
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