• Journal of Digital Convergence
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• v.18 no.1
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• pp.111-119
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• 2020

This study takes Chinese independent tourists to South Korea as the research object, mines the data of tourists' digital footprints from online travel notes, and analyzes the characteristics of the tourism flow of Chinese independent tourists to South Korea by using the method of quantitative statistics and social network analysis(SNA). The results show that Seoul, Jeju Island, Busan and Daegu are the important tourist destinations for Chinese independent tourists entering South Korea. In addition, Qingdao, Tianjin, Shenyang, Hong Kong, Foshan and Macao are crucial hubs for Chinese independent tourists to visit South Korea. In future studies, the number of sample data should be increased. The time span of data collection should be extended for studying the annual variation characteristics of tourism flow and the trend of tourism hot spots.

• 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.

• Journal of Agricultural Extension & Community Development
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• v.20 no.4
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• pp.1079-1103
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• 2013

This study is to identify different characteristics of chinese tourists in relation to food tourism. These features includes motivation, travel behavior, attributions, information source, preference about local food and food tourism. Based on the results from empirical investigation, it develop suggestions for attracting chinese tourism to rural area. The results shows that the strongest motivation is to find new food which is different from daily life. Also, they believed that eating local food is meaningful travel behavior. In addition, this study reveals that the attribution of food selection is highly related to freshness, tastes, and sanitation. Accordingly, this study suggests following guide to attract chinese tourist to rural area. 1) developing unique and authentic local food, 2) preparing extensive menu with meat and local agricultural products & a light menu for breakfast 3) deliberating about freshness and sanitation, 4) creating good appearance and smell.

• Fashion & Textile Research Journal
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• v.18 no.4
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• pp.438-449
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• 2016

Domestic and foreign tourism authorities show that the most favorite tourist activity is shopping. Tourism income in Korea set a record in 2014 due to a large influx of Chinese tourists. Dongdaemun fashion market was selected as the most preferred destination for Chinese tourists shopping in Korea. This study examines the effect of store attributes on customer equity at Dongdaemun shopping malls. This study adopted a survey; subsequently, 637 questionnaires were used in the final analysis. Collected data were analyzed using SPSS 21.0 and AMOS 18.0 statistics program. The main findings of this study are as follows. Among the three store attributes of Dongdaemun shopping malls, service and environment attributes appeared to influence the three drivers of consumer equity. In addition, value equity was identified to provide a positive impact on Customer Lifetime Value (CLV), brand equity, and relationship equity were identified as having a positive impact on revisit intention. Second, the relationships between the variables were significantly different in two types of the Dongdaemun fashion shopping mall (Doota vs Lotte Fitin). In addition, this study offers a valuable implication for brand marketers to maintain and develop customer equity in Dongdaemun fashion markets.

• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.444-456
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• 2011

The purpose of this study is multi-faceted. Firstly, it is to examine the perceived differences in novelty experience, psychic distance, and satisfaction among Japanese, Chinese, and American tourists visiting Korea. Secondly, it is to investigate the effects of novelty experience on their overall satisfaction in Korea. Lastly, this study attempts to examine the role of psychic distance on the level of perceived novelty experience in Korea. A survey was conducted to 307 international tourists departing Korea at the In-Cheon International Airport. The results show that there is a significant difference in the perceived psychic distance, novelty experience, and overall satisfaction in Korea among Japanese, Chinese, and American tourists. Also, there is a significant effect of novelty experience on tourist overall satisfaction. The results further reveal that the degree of psychic distance is a significant determinant of the perceived novelty experience, which supports the effectiveness of psychic distance concept in predicting the novelty experience. The results of this study make a significant contribution to advancing our understanding of tourist behavior through the re-constructed concept of novelty.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.05a
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• pp.392-394
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• 2021

This paper is a thesis on an automatic restaurant recommendation application for tourists traveling to travel destinations. when you run the application at any travel destination in KOREA, it is an application that recommends desired services such as Korean, Chinese, Western, etc, regardless of the type of food, so that restaurant rankings are poured out in tourist destinations. not only recommending restaurants, but also collecting related information DB so that you can easily find restaurants in tourist destinations through reviews and stars such as hygiene conditions, prices, and compliance with quarantine regulations due to the recent coronavirus. the application was developed

• Korea Journal of Hospital Management
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• v.20 no.1
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• pp.25-38
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• 2015

China has a growing number of medical tourists to visit South Korea every year, with economic growth, and thus Korea's medical tourism is growing countries in the new growth engine industries and attracting attention. In this study, this time looking at the risks and benefits of medical tourism potential factors consumers feel the Chinese people for South Korea medical tourism, economic, based on existing research, functional, temporal, social, and psychological setting factors, risks and benefits conducted a study of the relationship between the purchase of your help. Risk factors identified through this study, we investigate expanding the overseas medical tourism market to visit Korea by managing the benefits and know the strategic implications that can achieve customer satisfaction by the service convenient for Chinese tourists.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.97-122
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• 2000

It is currently that there are increasing especially of F&B's revenue well as room's. Thus, Hotel have set foods adapt to customers' need. This paper is targeting on figuring out for food choice factors of tourist hotel customers. Results on this are 1ike follows; Firstly, major factors on the food choice are different by its style respectively. \circled1 Menu's diversity and nutrition degrees have highly influence with Korean sty1e. \circled2 Freshness, Food's degree of temperature and appearance have highly influence with Japanese style. \circled3 Nutritious balance and its appearance have highly influence Chinese style. Secondly, rest factors on the food choice are shown that service factor is generally important in these three style.

• Journal of the Korean Institute of Landscape Architecture International Edition
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• no.1
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• pp.127-130
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• 2001

Suzhou historic gardens include classical gardens, places of interest and palaces built by hills and waters. They are geographically distributed in the ancient city and the suburbs. Considered as both chinese and world class historic cultural heritage, these precious tourist resources have been included in the systematic urban planning of Suzhou and they are an integral part of the urban green plan and symbol and characteristic of the urban view. These gardens are also important for tourist industry-one of the pillar industries Suzhou. Therefore, historic gardens play an especially important role in the city's continuous development and it becomes an important task to make good protection, planning, construction and management of these historic gardens.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.307-312
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• 2000

The purpose of this study is to understand the Chinese noodles(mian tiao). Wheat seems to have been cultivated 3-4,000 years before according to the archaeological evidences from the neolithic sites. The five grains(rice, millet, beans, barley, barnyard millet) already appeared in the period prior to Chin dynasty and were used as whole grain, but it was not until Chun Chu Zhan Guo period that the introduction of the flouring method stimulated the cultivation of wheat. In Chin-Han period, when water power and animal force were put into usage to facilitate the mass production of wheat flour, 'Bing', a designation for all the food made of wheat first appeared in the literature, and it was this 'Bing' that had later developed into noodles. In Wei Chin Nan Bei Chao period, roasted 'Bing', namely 'Kao-Bing' made its first appearance, and in Tang period, various noodles were created with the increase of restaurants specialized in noodles. In Song dynasty, 'La-Mian', the noodles stretched and beat from noodle dough, was first introduced, and in Yuan period, invention of drying method made the appearance of dried noodles, 'Gua-Mian', possible, which was good for easy and long preservation. Qing dynasty developed the noodles with a variety of assorted ingredients. The Chinese noodles are classified by various standards such as main ingredients, cooking methods, kinds of sauce, secondary ingredients, shape, eating method, flavor, and look.