• The Journal of the Korea Contents Association
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• v.18 no.7
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• pp.338-349
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• 2018

The purpose of this study was to investigate the effect of local food selection attributes on customer satisfaction and behavioral intention. The purpose of this study was to investigate the effect of local food selection attributes, customer satisfaction, Respectively. The purpose of this study is to investigate the relationship between the variables and the structure of each variable through literature review. The questionnaire survey was conducted on 249 consumers who used specialty food through local food restaurants and local festivals in Gangneung. Respectively. Data were analyzed by frequency, exploratory factor analysis, reliability analysis, correlation analysis, and regression analysis using SPSS 20.0 statistical program. The purpose of this study is to identify the factors that select local specialty foods and to provide them as basic data for increasing the number of tourists through local specialty foods and revitalizing the local economy. I would like to present a marketing strategy. In particular, consumers who have used local specialty foods must come up with a marketing strategy that will maximize customer satisfaction, and it is necessary to revitalize the taste, quality, and best service of food.

• 식품문화 한맛한얼
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• v.6 no.1
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• pp.68-81
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• 2013

우리나라는 뚜렷한 4계절을 가지고 있고 계절별 생산되는 음식재료가 달라 맛있고 다양한 음식이 많이 존재한다. 또한 국토는 좁지만 지역별로 특성화된 음식이 있어 여행 중에 그 음식을 찾아 여행하는 것 또한 큰 즐거움이라 할 수 있다. 뿐만 아니라 지역 경제를 움직이는 특산물의 80%가 식품으로 지역에서는 매우 중요한 소득산업이요 농어민 소득증대에 있어 가장 중요한 요소로 작용하고 있다. 본지에서는 우리나라의 지역별 주요한 특산식품이나 최근 들어 새롭게 개발된 지역 특화식품을 소개코자 한다. 한정된 지면으로 가진 자료를 모두 소개하는 데는 한계가 있으나 권역별로 몇 차례 나누어 연재하고자 한다.

• 식품문화 한맛한얼
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• v.6 no.2
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• pp.166-180
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• 2013

우리나라는 뚜렷한 4계절을 가지고 있고 계절별 생산되는 음식재료가 달라 다양하고 맛있는 음식이 많이 존재한다. 또한 국토는 좁지만 지역별로 특성화된 음식이 있어 여행 중에 그 음식을 찾아 여행하는 것 또한 큰 즐거움이라 할 수 있다. 뿐만 아니라 지역 경제를 움직이는 특산물의 80%이상이 식품으로 지역에서는 매우 중요한 소득산업이요 농어민 소득증대에 있어 가장 중요한 요소로 작용하고 있다. 본지에서는 우리나라의 지역별 주요한 특산 식품이나 최근 들어 새롭게 개발된 지역 특화식품을 소개코자 한다. 한정된 지면으로 가진 자료를 모두 소개하는데는 한계가 있어 권역별로 몇 차례 나누어 연재하고자 한다.

• 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.

• Korean Journal of Human Ecology
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• v.15 no.2
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• pp.327-339
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• 2006

We have investigated the distribution of major local foods cultivated in Gwangju City and Jeollanam-Do in order to understand the food culture of Honam region. The local foods were divided into 4 classes: agricultural, aquatic, animal and other products. 124 species of local foods, including 51 agricultural products, 50 aquatic products, 6 animal products and 17 others, were identified from this region. In Jeollanam-Do area, the agricultural products have a variety of fruits and vegetables, and aquatic products have fishes. In particular, rice, cucumber, pear, anchovy, oyster, laver, oyster mushroom, shiitake mushroom, and honey were determined as major local foods in Jeollanam-Do area. Note that Mudeungsan watermelon is cultivated in Gwangju, and sweet smelt and cat fish caught only in Sumjin river and Tamjin river area. In recent years, pumpkin (Cucurbita maxima Duchesne), paprika, kiwi and melon were determined as major local foods in Jeollanam-Do. Furthermore, branding strategy of agricultural and animal products can be said to improve. Wild types of aquatic productions, mushrooms and wild edible greens have been decreasing, whereas cultivated production increasing. The kinds of special local foods in Gwangju City and Jeollanamdo area were influenced by geographical, religious and social factors.

• Korea Science and Art Forum
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• v.26
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• pp.221-230
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• 2016

This paper is focused on the service quality of Buan Masil Festival. The objectives of the research were to explore whether or not the service quality of local festival affects overall satisfaction and revisit intention Data were collected using self-administered questionnaires at the 4th Buan Masil Festival on May 6-8, 2015. A total of 373 valid samples were used for the analysis. The results of the study indicate that service quality of program, souvenir, and facility lead to visitors' satisfaction, and visitors' satisfaction influenced revisit intention. The results concludes with a discussion of implication for future research.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.415-428
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• 2017

The purpose of this research was to develop healing food dishes for the vitalization of forest healing tourism in agricultural areas by enhancing satisfaction of food experiences by visitors to Mount Chungnyeong, Jangseong. Results from site visitation by three professors from food-related departments, association opinions, Jangseong-gun policies, and research materials relating to healing foods were applied for the preparatory experimental cooking, and the final dishes were selected through a food demonstration event. As a result of observation during the site visitation, the main dishes of the subject restaurant appeared to be limited to Samchae Bibimbap, Samchae Ddeokgabi, and Korean set menu items, revealing a limited selection for tourists and referencing a failure to induce customer attraction and long-term stay. Development of a menu conforming to the image of forest healing at Mount Chungnyeong is desperately needed. As a result of applying the results of the surveys from visitors to Mount Chungnyeong, the types of dishes preferred appeared to be Korean table d'hote and Bibimbap, and pork was preferred as the $entr{\acute{e}}e$. The characteristics of preferred dishes appeared to be based on tradition and regionality. Thus, Forest Healing Savory Dish, Yellow Health Dish, and Samchae Kalguksu applying the policy direction of the Yellow City, Jangseong-gun and the image of Jangseong-gun based on Confucianism were developed. Tourists may further enhance the effectiveness of forest healing through foods based on dishes by adding traditional taste using seasonal food ingredients and local specialties, which can contribute to the vitalization of forest healing tourism.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.10 no.1
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• pp.83-93
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• 2015

The purpose of this study is to a study on the development of the DMZ tourism merchandising which use storytelling. also this study is to develop DMZ tourism imagery using the storytelling structured the subject matters based on DMZ. storytelling tourism is the oldest and the best factor of tourism activity among induced factors in these days. As a life of human being is upgrading, the importance of DMZ storytelling tourism merchandising will be magnified. Even tourism commercialization is able to make an achievement as an economical effectiveness to a developing country. Data were collected from 205 members of leading tourism business and job performance in travel agency. data were statistically analyzed using SPSS 20.0. Findings from this study suggest that local government and DMZ tourist business operators consider the storytelling for vitalizing authenticity to improve tourists' satisfaction. also this study is about DMZ tourism commercialization to achieve various opinions of several scholars.

• Cross-Cultural Studies
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• v.50
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• pp.197-224
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• 2018

Korea's Kimjang and Japan's Washoku were listed in the UNESCO's Intangible Cultural Heritage of Humanity in 2013. Kimjang and Washoku not only have the meaning of a long tradition or national representative food. Additionally, UNESCO admitted the value of Kimjang and Washoku that allows members of society to share together and strengthen their solidarity through the use of it. And the identity of each nation is well represented in the Kimjang and Washoku effort. The Kimjang is managed by the Intangible Cultural Properties Department of the Cultural Heritage Administration. Likewise, the Washoku is managed by the Department of Washokusitsu of Japan's Agriculture Ministry. In regards to festivals, they are the most representative of Kimjang's contents in Korea. Kimjang can participate with a consensus of all people and must do it before the coming winter months. In this way, it is very suitable for the presentation of a festival. And there are many festivals related to Washoku in Japan, mainly manifested with local specialties. We have seen that Japan has many kinds of festivals, which encourages it to be called and known as the country of festivals. And Washoku is being fostered as the core content of the 'Cool Japan Strategy' because it has become world-renowned since it was listed as an intangible cultural heritage.

• Journal of the Korean Institute of Landscape Architecture
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• v.41 no.6
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• pp.29-42
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• 2013

The purpose of this study was to derive selection attribute of fishing experience villages, and to analyze the importance and performance on targeting experts and experienced tourists. Consequently, it could suggest implications for the guideline and the evaluation criteria of making fishing experience villages for the revitalization of eco experience tourism. Therefore, in this study, literature investigation and IPA analysis were used by Microsoft Office Excel 2010, SPSS 20.0. As a result, the 'variety of local foods and specialties' was the most urgent attribute to require intensive management strategy. And it is recommended to improvement about 'attributes related residents' because it were insensitived on the recognition by users. Satisfaction of 'appropriateness of coast' was the lowest, but the efficiency was quite high. Finally, not only 'the area of control' but also 'the area of influence' should be reviewed as an important aspects on developing the fishing experience village. The significance of this study is to derive selection attributes of making fishing experience villages for revitalization of eco experience tourism, and to suggest strategy directions based on IPA analysis result by experts and experienced tourists. But in this study, the site was limited to Gyeonggi-do, so it is recommended to expand further.