• Culinary science and hospitality research
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• v.15 no.2
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• pp.93-107
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• 2009

The aims of this study concerning tourists travelling in the island of Jeju include: to identify and assess the promotional efforts for traditional Jeju cuisine; and to identify the impacts of those efforts on customers and tourists. The analyses revealed that continuous promotion efforts, along with changes in the cooking methods and the development of new menus, are needed for the items of traditional Jeju cuisine that are relatively unknown to tourists and that fail to satisfy customers. Customers seeking Jeju food reported high satisfaction with such items as grilled meat and fish, steamed meat and fish, and raw fish(hoe), so those cooking methods must also be continually improved. Promotional efforts had impacts on the satisfaction and revisit rates of customers while the recognizability of foods offered had impacts on all areas, including the satisfaction and revisit rates of customers as well as word-of-mouth advertising among them. There needs to be an experience-oriented or educational program that introduces customers to traditional Jeju cuisine. Since customers and tourists gain information on traditional Jeju cuisine from the recommendations and word-of-mouth advertising from the locals they meet on the island, traditional Jeju cuisine should also be advertised to the local residents. The commercial merchandising of Jeju culinary culture and making festivals based on it must, therefore, be preceded by studies on how to increase the locals' awareness of local traditional cuisine.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.280-295
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• 2014

The purpose of this study is to identify whether there are causal relationships among experiential value, attitude and repurchase intention and whether the moderating role of storytelling experiences can be existed in the relationships between experiential value and repurchase intention, and between attitude and repurchase intention, focusing on Heotjesabap, dishes for a fake memorial ceremony, as a local food. Also, this study aims to identify whether there can be significant differences in experiential value, attitude and repurchase intention among the tourists who have storytelling experiences and those who do not have storytelling experiences of Heotjesabap. Based on total 211 samples obtained from the empirical research, the research findings are as follows. Firstly, tourists who have storytelling experiences of Heotjesabap have significantly greater experiential value, attitude and repurchase intention than those who do not. Secondly, experiential value positively affects attitude and attitude positively affects intention to repurchase Heotjesabap. Thirdly, the tourists who have storytelling experiences have a greater causal intensity than those who do not in the relationship between attitude and repurchase intention. These research findings show that there should be some changes for Heotjesabap, for example, better taste etc. to attract tourists to repurchase it. Limitations and further research directions are also discussed.

• Journal of the Korean Geographical Society
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• v.1
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• pp.67-82
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• 1963

This paper examined the settlement and evolution of the Namdo Food Festival holding in Nakan folk village since 1994. The Namdo Food Festival is a representative event tourism in Chonnam which beautifully displays Nakan eup-sung's folk landscape and Namdo's traditional food, a prime tourist resource. Since 1994, the Namdo Food Festival has steadily evoloved in the scale aspects of the program budget, and the number of visitors participating in festiva. In addition, the period of the food festival was fixed for a week, early in October. The majority of visitors to the festival was from Kwangju. Moreover, visitors from other provinces have steadily increased, in particular visitors from Yeongnam province such as Pusas and Kyeongnam provinces have increased since 1996. In order to settle down and develop the Namdo Food Festival, the followings should be done change of the ownership from public to private sector, training of professional entertainers, development of programs which can reinforce historical aspects and placeness of Nakan folk village, adoption of management technoques for the local economic activities, and extension of linkage with tourists places around Nakan folk village, reflection of tourists interests and needs through a continuoua tourist's behaviour analysis.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.253-266
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• 2016

The purpose of this study is to investigate how perceived risk of Chinese street foods affect on eating intention and verify the moderator effect of food neophobia between them. To test study hypotheses, we apply a logistic regression analysis and a hierarchical logistic regression analysis. The findings and implications can be summarized as follows. First, Korean tourist perceived hygienic risk on Chinese street foods most highly, followed health risk, social/psychological risk. Second, while perceived health or social/psychological risk on Chinese street foods has s significant and negative effect on eating intention, but perceived hygienic risk has no significant effect. Third, there is a evidence to support moderating effect between perceived hygienic risk and eating intention of Chinese street foods.

• Proceedings of the Korea Information Processing Society Conference
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• 2017.04a
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• pp.415-418
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• 2017

한류 열풍이 확산되면서 한류 관광을 목적으로 하는 한류 관광객이 증가하고 있는 추세이다. 본 논문에서는 이러한 추세에 따라 한류 관광객을 위한 한류 관광 정보 제공 웹페이지를 설계하고 구현하였다. 영화, 드라마, 예능 등 작품을 키워드로 하여 출연 연예인, 촬영 장소, 촬영 음식에 관한 정보를 제공하여 한류 관광에 최적화된 정보를 제공하도록 하였다. 또한, 자유 게시판은 관광객들 간의 자유로운 소통과 교류를 통해서 다양한 정보를 주고받을 수 있는 기능을 할 수 있도록 설계하였다.

• The Journal of the Korea Contents Association
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• v.18 no.10
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• pp.507-517
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• 2018

This study is focused on analyzing the characteristics of repeat foreign tourists to Korea and suggest how to increase the repeat ratio. As the result of analysis, there were significant differences in the variables of sex, age, country in the case of demographic characteristics and in the variables of travel types, the number of company, the purpose of visit, accommodations, major visiting places and visiting areas in the case of travel characteristic. And also there were significant differences in the variables of accommodation fees per person and expenses per person in their own country in the case of travel expenses and in the variables of immigration formalities, public transportations, accommodations, foods, shopping, tourist attractions and security in the case of satisfaction. Lastly there were significant differences in the variables of revisit intention within 3 years, recommendation intention, the image of Korea(before trip) and the image of Korea(after trip) in the case of behavior intention after trip and image evaluation. Therefore it should be considered the characteristics of repeat foreign tourists when we make the tourism products to increase the repeat ratio.

• Journal of Digital Convergence
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• v.19 no.7
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• pp.87-94
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• 2021

The purpose of this study is to categorize tourists according to the types of Korean popular culture as travel motives and to explore their characteristics and behavior in the tourism-related decision-making process. A sample of 12,914 leisure tourists from the 2018 foreign tourist survey data was analyzed using MNL and ANOVA. The popular cultural tourists were categorized into K-food, K-fashion, and K-pop groups. They showed a higher percentage of female tourists, social media usage in the tourism information search, and visits from countries geographically close to Korea. K-pop tourists did not hesitate to choose Korea as the destination and visited Korea the most frequently. They showed the highest satisfaction, revisit intention and recommendation intention, suggesting loyalty and growth potential.

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.417-425
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• 2010

This paper is 1) to find out food tourism possibility with representative local food in Dan Yang, 2) to suggest some guidelines to draw food tourists with how activities related with food affect on visit intention. The questionnaires are distributed 250 in Kyoung gi provice including Seoul. then used for data analysis 248. The results are as followed; First, 43.5% of the all respondents means for having food tourism, but 18.5% means no experiences, just having interest in food tourism. The types of food tourism showed simply visiting famous restaurant or participate on food festival. That means high possibility for food tourism. Second, tourists are tend to chose it according to recommend food by local residents, personal own taste, local cuisine & ingredients, visiting for traditional market in community, and participate on food festival in tour destination. Third, respondents are trying to chose local cuisine such as mushroom broth, mackjeok gui(Korean style barbeque), mixed rice with various herb, and rice with garlic & geondrei herb. Fourth, three variables which are food culture oriented, knowledge & information of food, health oriented in food tourism had high significant in visit intention.

• The Journal of the Korea Contents Association
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• v.19 no.1
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• pp.196-204
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• 2019

The purpose of this study is to investigate the effect of tour motivation on satisfaction and revisit intention of Tourists in Jeonju Hanok Village. 450 questionnaires were distributed to tourists in Jeonju Hanok Village and the final 426 copies were used for empirical analysis. The survey was conducted from July 1, 2018 to July 20, 2018, and the convenience extraction method was used. The results of this study are as follows. First, tourists' motivation of tourism was factored by uniqueness, history, education, artistry, and nostalgia. Second, uniqueness and artistic factors have a positive effect on the dependent variables, satisfaction and revisit intention. Third, the satisfaction of tourists had a positive effect on revisit intention. It is necessary to make efforts to combine uniqueness and artistry in all aspects of Hanok Village such as tourism, architecture, environment, sanitation, transportation, food, and lodging. Also, Jeonju Hanok Village should have marketing efforts to attract a large number of tourists.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.623-628
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• 2006