• The Journal of the Korea Contents Association
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• v.11 no.10
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• pp.434-448
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• 2011

In this study, an empirical analysis was carried out to determine the effect of tourism motivation for traditional indigenous foods experience tourism on expectation, community attachment and tourism satisfaction in festival event. The result is as follows. First, the effect of tourism motivation for foods experience tourism on expectation of tourism products in experience event showed that exchangeable, educational, aesthetic, derivative and adventurous attributes have a positive effect on expectation of tourism products. Second, the effect of tourism motivation for foods experience tourism on community attachment in experience event showed that exchangeable, educational, aesthetic and derivative attributes have a positive effect on community attachment. Finally, expectation of tourism products and community attachment had a statistically significant effect on community attachment and tourism satisfaction, and tourism satisfaction, respectively. That suggests that the development of various food tourism resources as the tourist value, which can get tourism resources of traditional foods through festival events, could not only introduce tourists to unique food culture, but add the pleasure of delicious food and tourism. Consequently, the preservation, inheritance and development of regional indigenous foods could increased local patriotism, and develop the related industry, maximizing economic effects.

• The Journal of the Korea Contents Association
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• v.15 no.5
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• pp.515-522
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• 2015

This paper is 1) to find out possibility of expansion which connect with Korea foods and Korea wave, 2) to analyze how Korea Wave effects on Korean food's recognition and purchase intention. The questionnaires are distributed 200 who had visited in Korea and used for data analysis 184. The findings are showed up as followed; The first, Korea wave showed up Korea wave culture factor, and recognition divide into two factors such as Korea food's function and Korea food's recognition. The second, Korea wave culture had strong influence on Korean food's function factor. The third, Korea wave culture had highly influence on purchase intention which is cooking food at home, visiting Korean restaurant, and recommendation to many acquaintance. The fourth, Korea food's recognition had high recognized on purchase intention.

• The Journal of the Korea Contents Association
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• v.9 no.10
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• pp.389-397
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• 2009

The objectives of this study are to analyze the effects of major factors influencing cruise ship passengers' satisfaction with a port of call on overall satisfaction with it and the differences in satisfaction with the domestic port of calls. To achieve these objectives, as a conceptual framework of the study, cruise tourism and tourist satisfaction were reviewed, and the empirical studies on cruise ship passengers's perceptions toward the Korean port of calls were conducted. According to the findings of this study, the following suggestions were presented to the local governments with the port of calls. The local governments are required to improve the food services provided around the port of call areas, and in addition, in case of Cheju, improvement of tourism information service which is verified as the most significant factor affecting passenger's overall satisfaction with the port of call is needed as well.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.193-207
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• 2010

This paper examined the impact of medical esthetic tourism and the recognition of Halleu consciousness (Korean wave) on tourism image, Korean food consciousness, tourist satisfaction and tourist behaviour intention to achieve the aimed purpose of the paper, pre-tested questionnaire that distributed by pre-arranged MA students to deluxe hotels and plastic surgery hospitals was questioned and filled up by Japanese and Chinese tourists who visited Korea for a medical-related purpose. For sampling technique and size, random sampling was used and 211 copies of the questionnaire were collected. Linear regression through PASW 18.0 as a main statistical analysing method was used to examine the hypothesis and the result showed that medical esthetic tourism and recognition of Halleu had positive effects on tourism image, Korean food consciousness, tourist satisfaction and tourist behavioral intention(p<0.001). In particular, the result revealed that esthetic tourism and the recognition of Halleu as the main key factors had strong effects on Korean food consciousness even though there were a number of variety components in tourism. Therefore, to make inbound medical esthetic tourism and the recognition of Halleu more stable and sustainable and make Korean food world-wide recognized, more strategic policies for a specific tourism market are required.

• Proceedings of the Korea Information Processing Society Conference
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• 2021.11a
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• pp.1215-1218
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• 2021

한국을 방문하는 외국인들은 매년 증가하고 있고 방한 목적 중 식도락관광이 3위에 오를 만큼 세계에서 한국 음식은 위상이 높아지고 있다. 하지만, 한국에서의 알레르기 성분 표시는 법적 의무가 아니기 때문에 대부분의 한식당에서는 이를 표시하지 않고 있고 알레르기가 있는 외국인 관광객들은 한국 음식 섭취에 있어서 상당한 위험과 불편함을 부담하고 있다. 이에 본 논문에서는 머신러닝을 활용하여 사진 촬영만으로 쉽고 정확하게 알레르기 성분을 제공하고자 사물 이미지 데이터 전처리를 위한 HSV(Hue, Saturation, Value) 데이터 전처리 기법을 제안한다. 제안하는 기법은 이미지의 HSV의 평균 및 분산, 표준편차를 통해 불필요한 데이터를 제거한다. 성능평가에서는 비빔밥, 불고기, 제육볶음 등 사진 약 500장의 데이터 셋을 구성하여 HSV의 평균 및 분산을 통해 이미지를 제거하는 방식으로 구축한 데이터 셋을 TensorFlow를 통해 정확도와 학습시간을 측정한다. 측정결과, 제안하는 기법으로 구축한 데이터 셋은 최소 15%에서 최대 25% 높은 정확도와 최소 37.96%에서 최대 42.85% 높은 정도 낮은 학습시간을 보여주었다. 향후 HSV를 활용한 데이터 전처리 기법은 더 많은 데이터를 통해 더욱 구체적인 성능 분석이 필요하다. 또한, 실질적인 개발 및 구현을 통해 제안하는 데이터 전처리 기법의 더욱 현실적인 검증이 필요하다.

• The Journal of the Korea Contents Association
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• v.20 no.7
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• pp.585-593
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• 2020

This study was conducted to research the Selection Attributes of tourists in Jeonju Hanok Village. The purpose of this study was to study the importance and satisfaction after visiting the Jeonju Hanok Village using IPA analysis, and to provide results and marketing implications. The survey was conducted from the October to the November in 2018. A total of 300 questionnaires were distributed and 258 responded questionnaires were reliable to be used as a sample. The result of the survey was analyzed by using SPSS 15.0 version for window with Paired t-test and IPA method. Frequency Analysis was also conducted for the characteristic of samples. As a result of the study, first, the cleanliness of tourist attractions was the highest among the selection attributes, and the next ranking was in the order of parking lot facilities, natural scenery, food, and weather. Second, the natural property was the most satisfactory as a selection property item that tourists visiting Hanok Village were satisfied with, followed by climate(weather), regional characteristics, historical and cultural resources, and cleanliness of tourist attractions. Third, depending on the importance-satisfaction value of the selection attribute variable perceived by tourists visiting Hanok Village, it is necessary to develop various programs in Hanok Village and prepare measures to increase tourist satisfaction.

• Journal of Digital Convergence
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• v.15 no.5
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• pp.117-128
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• 2017

This study aims to propose measures to consistently induce Chinese tourists who represent the largest percentage of inbound tourism from foreign countries, utilizing raw data of 2015 Korea International Visitor Survey conducted by the Korea Culture & Tourism Institute under the Ministry of Culture, Sports and Tourism. Differences and influence factors for overall satisfaction on travel in Korea, intention to revisit Korea, and intention to recommendation were analyzed by demographic characteristics and tourism characteristics of Chinese consumers. As a result of analysis study, it came out that there are differences between overall satisfaction on travel in Korea and intention to revisit Korea by age and job of demographic characteristics. Among the tourism characteristics, there are differences in intention to revisit Korea depending on purpose of travel, intention to revisit Korea and recommendation according to route of travel information search, and there are differences in all three categories according to type of travel. The most important factor of all three category was identified as 'Food' factor and the second most influential factors were immigration procedures, security, and tourist attractiveness. It is suggested that more active research and improvement efforts are needed in the government, industry, and academia in order to attract Chinese tourists in the future.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.33-43
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• 2007

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.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.48-54
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• 2008

The purpose of this study was to measure the factors influencing customers’ value perception of foodservice in tourist area’s restaurant. A total of 273 questionnaires were completed. Structural equation model was used to measure the causal effects. Results of the study demonstrated that the confirmatory factor analysis model also indicated excellent model fit. The proposed model yielded a significantly better fit to the data than the parsimonious model and extended model. In proposed model, the effects of perceived sacrifice, overall service quality and customer satisfaction on perceived value were statistically significant. The effects of perceived value on loyalty intention were statistically significant. As expected, the overall service quality had a significant effect on customer satisfaction. Moreover, the customer satisfaction played a mediating role in the relationship between overall service quality and loyalty intention.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.512-520
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• 2017

The purpose of this study is to investigate the relationship between service quality, service value, customer satisfaction and destination association. Based on previous studies, hypotheses and research models were derived and surveyed. The analysis was conducted using 406 valid questionnaires. The study results are as follows. The physical environment and the food quality of the tourist restaurant service quality affected service value. Employee service and food quality affected satisfaction. Service value affected satisfaction. The value of service affected the association of sightseeing destination. Nevertheless satisfaction did not affect the association of sightseeing spots. Based on these study results, the following implications are suggested. Restaurant management should prioritize food quality control. Local governments need support the improvement of the physical environment. A local menu that is reminiscent of tourist attractions should be developed.