• 한국과학예술포럼
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• 제26권
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• pp.221-230
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• 2016

지역축제는 지역의 문화와 특성을 알릴 수 있는 대표적인 행사이다. 부안의 마실축제는 과거 원전수거물 처리센터 건립을 둘러싼 갈등을 해소하고 지역민의 화합을 개최목적으로 시작하여 군민과 관광객이 함께 만드는 거리·화합형 대표축제로 브랜딩하고 있다. 축제가 제공하는 다양한 프로그램과 서비스는 축제에 참가하는 지역주민 및 외지인에게 중요한 사안이고 끊임없이 모니터링 해야 하는 사항이다. 이러한 서비스 평가를 통하여 축제개발과 기획에 보완사항과 프로그램 개발 및 서비스 증진에 반영하는 것은 기존의 다른 많은 연구에서도 제시되고 있다. 부안 마실축제의 발전과 성장을 위하여 부안 마실축제의 서비스 품질을 평가하는 것은 이러한 축제의 성공과 발전을 위하여 필수적인 사항이라고 할 수 있다. 이에 본 연구는 부안 마실축제 서비스 품질을 축제안내, 프로그램, 기념품, 음식, 부대시설 등의 내용을 포함한 측정변수를 활용하여 확인적 요인분석을 실시하고, 축제만족도 및 충성도에 대한 구조모형분석을 실시하였다. 설문조사는 축제 현장에서 축제행사경험을 마친 방문객을 대상으로 실시하였다. 분석결과, 축제행사내용, 편의시설, 기념품 등이 축제만족도에 구조적 영향관계를 보이고 있었다. 이는 축제의 기본적인 프로그램 내용이 중요하며, 쉴 수 있는 공간, 화장실 등의 편의시설 등이 중요한 사안으로 받아들여지고 있다는 것으로 이해될 수 있다. 특히 부안 마실축제의 기념품 등이 유의적인 관계를 보이는 것은 다른 기존 축제와 다른 특성을 반영한 결과로 이해할 수 있다. 결과적으로 부안은 축제의 프로그램과 내용, 그리고 편의시설강화를 더욱 필요로 하며, 지역 특산 기념품 등에 대한 만족도 향상을 더욱 검토해야 할 것이다. 또한 음식과 안내 등에 대한 보안과 검토를 통하여 이에 대한 만족도가 향상될 수 있도록 노력해야 할 것이다. 부안 마실축제는 거리형 주민화합축제로서 지역주민의 협력과 협조가 더욱 필요한 축제임으로 향후 지역주민의 협력과 관련한 속성 및 협력요인에 대한 연구가 필요하다고 본다.

• 한국지리정보학회지
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• 제14권3호
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• pp.11-21
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• 2011

본 연구는 인접한 국가간에도 scenic byway가 실현 가능한지를 양국 연구진이 순수한 관광객의 입장에서 조사하였으며, 이의 활성화를 위해 한 일 양국을 대상으로 한 scenic byway 데이터베이스를 구축했다. 여객수송과 달리 자동차로 상대국에 입국하는 것은 수출 입 절차에 준하는 서류준비와 절차가 복잡하며, 비용과 시간이 많이 소요된다. 일본에서 인지가능한 자동차 번호판 별도제작, 차량 검사, 사전 예약, 도로안내표지판 및 음식메뉴판 한자병기 필요성 대두 등 다양한 문제점이 도출되었다. 반면 자신의 계획대로 자유로운 개별여행이 가능하고, 그에 따른 DB구축도 용이하다는 장점도 있다. 이 연구결과는 한 일 양국의 scenic byway의 기초자료로 활용 할 수 있으며 행정지원과 제도개선이 함께 이루어진다면 인접 국가간의 통행량 증가와 더불어 scenic byway가 실현 가능 할 것으로 사료된다.

• 한국조리학회지
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• 제22권2호
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• pp.176-188
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• 2016

본 연구는 지역향토음식점의 메뉴품질 및 서비스스케이프에 대한 중요도와 만족도가 달라질 수 있을 것이라 판단하여 2015년 12월 1일~12월 31일까지 외식빈도가 가장 높은 12월을 선택하여 기장군내 지역향토음식점을 이용한 고객을 중심으로 반응 조사를 실시하고, 메뉴품질 및 서비스 스케이프의 중요도와 만족도를 비교 분석하여 마케팅 전략수립에 있어서 기초자료를 제공하고자 하였다. 메뉴품질 11개 항목과 서비스스케이프(servicescape) 18개 항목에 대한 요인분석(factor analysis) 결과, 신뢰도(cron-bach's a), 설명력(total cumulative), KMO는 모두 적합하게 나타났다. 마지막으로 메뉴품질 11개, 서비스스케이프 11개에 대한 중요도와 만족도에 대한 IPA 분석을 실시하였다. 연구결과, 메뉴품질에 대한 중요도와 만족도를 살펴본 결과, '지역특산물 위주로 메뉴가 구성되었다'는 평균값이 가장 높았다. 따라서 외래 관광객이나 부산시 거주자들을 지속적으로 유치하기 위해서는 현재 변형되어 판매하는 기장지역 향토음식을 옛부터 내려오는 기장의 전통맛과 조리법을 되살려야 할 것이며, 현재 판매되는 메뉴뿐만 아니라, 가정에서 즐겨먹는 기장에서 생산되는 식재료를 사용한 요리를 판매하는 향수마케팅기법을 사용해야할 것이다.

• 한국식품조리과학회지
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• 제20권6호
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• pp.619-629
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• 2004

This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulogi>Galbi>Samgyetang;however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi>Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as 'hot and pungent' and 'spicy' by foreign visitors, but 'hot and pungent', 'non-greasy' and 'salty' by foreign residents. In choosing a restaurant, 'quality of food' was most important among foreigners, but 'proper price' was considered more significant than 'sanitation and cleanness' by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with 'foods' and 'sanitation' were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to 'eating environment' and 'employees' more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except 'additional free side dishes' and 'communications'.

• 한국식품조리과학회지
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• 제31권2호
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• pp.193-199
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• 2015

According to the definition of 'native local food', Jeju has combined its regional specialty products with its own cooking method. It has almost four-hundred kinds, which reflects regional specialty and diversity, yet it is not very well-known. Thus, this present study provides basic research information through the investigation of tourist awareness, intention to consume, drawbacks, development necessity and direction of development of Jeju local foods. The survey was conducted with 295 domestic tourists who had visited Jeju in the last 10 years. In response to a question asked about the consciousness of Jeju local foods, 67.8% of respondents chose average, indicating a relatively high cause for concern. Intention to consume averaged 3.26, which was higher than tourist awareness, having an average of 2.60. Furthermore, local food interest and demographic characteristics of respondents were found to have an influence on tourist awareness and intention to consume. 87.8% of respondents answered above average with respect to the drawbacks of Jeju's local foods and development necessity and direction, with the main drawbacks being lack of PR (43.1%) and high price (39.0%). The priority of most respondents was the quality and taste of the food (50.8%). Based on the results of this study, if tourist awareness can be effectively increased, an escalation in intent to consume will follow, naturally promoting the consumption of Jeju's local foods. Consequentially, for tourism commercialization, the quality and taste of the foods have to be improved in addition to the gain in popularity through efficient PR methods.

• 한국식생활문화학회지
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• 제20권2호
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• pp.283-291
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• 2005

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.

• 한국지역지리학회지
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• 제12권2호
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• pp.265-280
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• 2006

본 연구 목적은 한국과 일본의 문화적 특성이 자국민의 해외여행 행태 및 여행사의 기업전략에 끼친 영향을 밝히는데 있다. 이와 관련하여 본 연구에서는 한국과 일본 관광객의 해외여행 행태, 여행의 진행과정, 여행업의 구조변화, 관광분야 해외직접투자 등에 대해 조사하였다. 한국과 일본의 국제관광에 있어서 뚜렷이 구분되는 특징은 높은 패키지여행 비중, 강한 민족적 연계, 대형 도매여행사 중심의 여행업 구조개편, 해외 현지지사의 설립과 리조트 및 호텔에 대한 해외직접투자 둥으로 요약된다. 호주여행에 있어서 한국과 일본의 이러한 두드러진 특징은 강한 집단의식과 언어 및 음식과 같은 문화적 특성에 의해 영향 받은 것으로 판단된다.

• 동아시아식생활학회지
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• 제16권5호
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• pp.497-505
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• 2006

This questionnaire study was conducted to investigate the levels of recognition and attitude for Korean traditional food among Japanese tourists. The aim was to provide basic data for making a detailed marketing direction alignment of globalization and commercialization of Korean traditional food. The results can be summarized as follows. The 'Korean wave(Hanliu)' was 'the number of known Korean star performers'(3.77 points), 'the number of watched Korean dramas'(3.67 points), 'the number of watched Korean movies'(3.44 points), 'the number of owned Korean singer's tapes or CDs'(3.04 points), 'the number of read books'(2.83 points), and 'the number of viewed cartoons'(2.49 points), in order. The high-intake frequency of Korean traditional foods was 'Bibimbap', 'Galbigui', 'Baechookimchi', 'Bulgogi', 'Kkakdugi', 'Tteokbokki', 'Japchae', 'Galbitang', 'fajeon', and 'Namullyu' in order. On the other hand, the intake frequency of 'Songpyeon', 'Inielmi', 'Sikhye' and 'Sujeonggwa' was very low. The most effective 'Hanliu' item for raising the recognition of Korean traditional food was 'the number of read books'. The most effective 'Hanliu' item for raising the experience of Korean cooking was 'the number of read books', followed by 'the number of watched Korean movies', 'the number of watched Korean dramas', and 'the number of viewed cartoons' in order. The most effective 'Hanliu' item for raising the intake frequency of Korean traditional food was' the number of watched Korean dramas', followed by 'the number of watched Korean movies' and 'the number of read books' in order.

• 동아시아식생활학회지
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• 제20권5호
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• pp.802-811
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• 2010

This study aimed to determine a tourist family's perceptions of dining at a holiday destination. A key assumption of this study was that dining at an unfamiliar locale at a tourist resort is engaging in risk-taking behavior by the tourist family. In this unfamiliar setting, participation in the local food market takes on a significant role in the tourist family's sense of satisfaction and loyalty. For the purpose of this study, involvement pertains to the family's perceived relevance of the objective of this study based on inherent needs, values, and interests. For this study, 151 subjects vacationing with his/her family on Jeju Island participated. To perform research on perceived risk and involvement in terms of the decision maker's capacity, only one member of each family responded to the survey, which examined the impact on sense of satisfaction of perceived risk and involvement in the local food scene. Perceived risks were divided according to financial, performance, physical, social-psychological, and time-risk factors. Perceived risk and involvement were found to be significant predictors of the overall satisfaction of the tourist family's local food consumption. Furthermore, performance risk was determined to be significantly linked to the tourist family's dining sense of satisfaction and loyalty. These findings provide some meaningful marketing implications for Jeju Island's tourism industry. Reducing the performance risk and increasing the local food involvement may activate rural tourism and local food consumption. Theoretical and practical contributions to local food marketing are discussed.

• 한국식품조리과학회지
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• 제19권3호
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• pp.308-317
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• 2003

The purpose of this study was to identify combinations of factors, with regard to the use of restaurants by tourists, and to establish the relative importance of these factors in terms of their contribution to the total usage. Of 250 questionnaires, 209 were utilized for analysis in this study. Crosstabs, conjoint analysis, paired-samples t-test, k-means cluster analysis, one-way ANOVA analysis, and the Friedman test were used for the statistical analysis. The findings from this study were as follows: First, the Pearson's R and Kendall's tau statistics show that the model fits the data well. Second, it was found that 209 tourists most preferred restaurants that provided excellent quality traditional food, with a high quality of service, at a cheap price for the suburb. The 81 tourists of the first cluster most preferred restaurant that provided excellent quality fusion food, at a cheap price for the suburb. The 65 tourists of tile second cluster most preferred restaurant that provided average quality national food, at an expensive price for the suburb. The 63 tourists of the third cluster most preferred restaurant that provided excellent quality traditional food, at a reasonable price for the suburb. Third, it wis found that all tourists and the three clusters groups regarded both the type of food and its price to be very important factors. Finally, the results used in this study have provided some insight into the types of marketing strategies and tourism policies that may be successfully used by the operators and policymakers managing a location, the quality, price and type of food, and quality of service required by tourists dining at restaurants.