• 수완나부미
• /
• 제11권2호
• /
• pp.25-57
• /
• 2019

The paper addresses Erik Cohen's pioneering work on tourism in Thailand, specifically his publications on the relations between Thai women and foreign (farang) men in tourist-oriented encounters. Of sociological-anthropological interest is his conceptualization of these relations as "open-ended prostitution as a skilful game of luck" based on his study of a Bangkok soi (lane) in 1981-1984, and his exploration of Thai culture in terms of ambiguity and contradiction. On the basis of recent ethnographic research in the northern Thai tourist hub of Chiang Mai and wide-ranging observations on tourism development in Thailand, we examine continuity and change in these male-female engagements since Cohen's research, especially in the context of the increasing availability of such electronic agencies as social media, messaging, video chat, and internet dating. Whereas Cohen's concept of ambiguity and illusion has tended to disappear from physical spaces, it seems to have resurfaced in virtual space. The complexities of host-guest relations, and particularly the interactions both within the variegated category of "guests" themselves and then between their "hostesses" are explored in terms of sites of tourism-oriented encounters in both physical and virtual space so as to deconstruct these oppositional categories which have been formative in studies of tourism.

• 디지털산업정보학회논문지
• /
• 제9권4호
• /
• pp.143-153
• /
• 2013

The rural tourism in Korea is expanding in scope including experience tours and integrating with dining industry these days. The Rural Development Administration in Korea has been supporting the farm restaurant project across the nation as part of its efforts to utilize local or rural food recipes as tourism resource for seven years. Over the years, however, case studies are rarely done or reported regarding physical environment of farm restaurants. This study offers an opportunity for farm restaurateurs and policy makers related to recognize the importance of developing brand identity and inner culture contents for the rural community by presenting a case of integrated design marketing. In the study, definitions of the "authentic food" in Korea and other countries are compared before farm restaurants at home and abroad are investigated. It also addresses the foundation on the significance of physical environment and design to build a brand identity of authentic food. The case presented is naming, designing and developing logos and design applicable to various product packages for "Hwanggeum Bori Aechan", which is the barley (main crop in Gimje)- dish development project for Gimje, North Jeolla Province in 2012.

• 문화기술의 융합
• /
• 제4권4호
• /
• pp.31-36
• /
• 2018

광 산업은 국가 경제 활성화에 지대한 영향력을 갖고 있으며, IT기술의 발전은 관광객의 특성, 행위, 구매 성향, 관심사 등에 기반한 개인 프로파일 정보 및 위치정보, 활동정보 등의 수집과 분석이 가능해졌다. 이를 구현하기 위해 융합형 스마트관광 정보 서비스 플랫폼 구현은 3단계로 나누어 비지니스 모델 개발, IoT & 빅데이터 통합관리 시스템, 빅데이터 알고리즘 개발 및 분석 플랫폼 개발로 완성된다. 플랫폼 및 알고리즘의 원천기술은 오픈소스를 채택하고 그 기반위에 서비스 요소를 확장한 후, 지역을 연계한 Test-Bed 실증 시험을 통해 문제점을 보완하는 과정을 진행하게 된다. 이 플랫폼을 활용하면 다양한 정보를 통합적으로 분석하여 관광객별 맞춤화된 서비스를 제공할 수 있는 스마트관광 환경이 가능해진다. 또한 지역중심의 스마트관광 생태계 조성을 통해 관광 목적지 주민의 삶을 개선하고 지역 재생과 일자리 창출에도 기여할 수가 있을 것이다.

• 한국산학기술학회논문지
• /
• 제13권2호
• /
• pp.575-582
• /
• 2012

지방자치제도의 실시이후의 관광개발은 하드웨어 개발 중심에서 소프트웨어 중심으로 변화되어 왔다. 특히, 최근들어 지방자치단체는 자기 지역의 문화와 환경을 대변할 수 있는 관광콘텐츠를 발굴하여 브랜드함으로써 지역홍보 등에 적극적으로 활용하고 있다. 그러나, 관광콘텐츠는 제한된 형태로 사용되고 있으며, 관광콘텐츠가 종합적으로 형성된 도시브랜드로 확장되어야 한다. 이에 본 연구는 C도시를 사례지역으로 선정하여 관광콘텐츠 컨셉 형성의 문제점을 제시하고, 그 형성과정을 제안하였다.

• 한국융합학회논문지
• /
• 제10권7호
• /
• pp.317-323
• /
• 2019

최근 웰니스 문화 및 치유관광에 대한 사회적 수요가 증대되고 있는 가운데 문헌조사 및 사례연구를 통해 치유관광 목적지로서 강원도의 치유관광 여건을 검토하고, 강원도형 치유관광의 발전 과제 및 웰니스 관점의 상품화 방안을 고찰하였다. 조사 결과, 강원 영동권은 자연적 자원을 기반으로 한 우수한 치유기반 여건을 지니고 있는 것으로 파악되었으나, 지자체 간에 치유관광사업의 개발 컨텐츠나 사업 아이템이 중복되거나 계획단계에 머무르고 있어 중복투자를 방지하고 서로 연계하여 시너지 효과를 창출할 수 있도록 유기적인 협력이 요구되는 것으로 조사되었다. 주 사례지로 검토한 고성군의 경우, 실버치유관광으로서의 잠재력이 높은 것으로 분석되었으며, 지역의 특화된 자원과 연계한 테라피 프로그램을 중심으로 치유관광 대상별 웰니스 상품화 전략을 모색하고 강원 영동권의 지역별 강점을 효과적으로 연계 특화시켜 나간다면 실버 및 건강지향형 관광객을 타겟으로 하는 웰니스 관광상품 개발 운영의 지역적 성공 사례로 자리매김 할 수 있을 것으로 기대된다.

• 동아시아경상학회지
• /
• 제7권3호
• /
• pp.63-73
• /
• 2019

Purposes - In this research, we look over and investigate associations between shopping items and the demographics of foreign tourists in South Korea. The related seven variables are gender, age, occupations, country of residence, visit month, visit purpose and trip type. In addition, we can graph twenty-one shopping items in association with the demographics of foreign tourists by computing their dissimilarity or similarity on two dimension planes granting that the association exists between the underlying variables. Research design and methodology - This research is performed by Ministry of Culture and Tourism in 2017 and investigated 13,200 foreign tourists from 20 countries. For analyzing the detailed relationships between shopping items and the demographics of foreign tourists, we take advantage of both independent test and correspondence analysis as key statistical techniques. Results - The findings show that shopping items which foreign tourists purchase are closely associated with the three different demographics variables such as country of residence, tour type and visit purpose by monitoring significant p-value of chi-squared statistic Conclusions - This study suggests Ministry of Culture, Sports and Tourism must explore ways toward tourism infrastructure such as global marketing, municipality strategy for attracting foreign tourists, development of diverse shopping items and services and so on.

• 디자인학연구
• /
• 제16권2호
• /
• pp.87-98
• /
• 2003

주얼리 상품의 디자인을 개발하려고 산학협동하여 수출상품을 개발하였다. 문화상품 전문제조업체인 (주)현대공방과 협약을 체결하여 한국의 특징적, 문화적 이미지를 표현하는 차별화된 디자인으로서 기업에 부가가치이익을 줄 수 있는 경쟁력 있는 상품이 되는데 디자인 방향을 정하였다. 국내의 첨단장비인 주얼 캐드와 R/P 시스템을 활용한 디자인의 고급화와 분업화, 전문성 확보, 아웃소싱의 제도적 정착을 기하고자 하였으며, 이러한 시도를 업계에 확산시킴으로서 경비절감과 협업화, 계열화, 조직화의 목적을 달성하여 수출산업에 기여하고자 하였다.

• 한국식생활문화학회지
• /
• 제32권4호
• /
• pp.287-294
• /
• 2017

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

• 유통과학연구
• /
• 제15권7호
• /
• pp.73-83
• /
• 2017

Purpose - The purpose of this paper is to explore the CSR activities of small enterprises in hospitality and tourism industry in South Korea. Since previous research on CSR activities has considerably focused on large enterprises whereas small enterprises have relatively less attention, this study aims to explore the characteristics of small enterprises in hospitality and tourism industry and their CSR activities. Research design, data, and methodology - The population of interest for this study was social enterprises registered in Korea Social Enterprise Promotion Agency (2016), and it was used to verify the social enterprises which has a certification for social enterprises. From 1672 companies in total, the sampling frame was a database with 117 companies in hospitality and tourism industry. This study investigates social enterprises' CSR activities on the company's official websites (e.g., company reports, magazines, the news articles, and interviews). The websites of the selected enterprises in hospitality and tourism industry were analyzed for examining CSR activities by the quantitative content analysis. All of the CSR activities in small social enterprises were classified into six dimensions based on the stakeholder theory. Results - The findings of this study provide the characteristics of the 117 small social enterprises and their specific CSR initiatives. A total of eight main business lines were identified: 1) fair travel, 2) leisure/sports, 3) accommodation/camping, 4) medical tourism, 5) exhibitions/art events/cultural events, 6) leisure activities for vulnerable social groups, 7) Korean traditional culture, and 8) ecotourism/agricultural tourism. The CSR initiatives were classified into six dimensions: 1) environment, 2) employment, 3) multicultural families and vulnerable social groups, 4) local community, 5) economic prosperity, and 6) product. Conclusions - This study revealed the special CSR initiative examples of small enterprises in hospitality and tourism industry. Small social enterprises participate in CSR activities mainly related to their own business lines. Moreover, these enterprises are more closely embedded in their local community development, job creation and education for local residents and vulnerable social groups, and traditional heritage preservation. The findings of this study provide theoretical and practical implications and they can contribute to enrich CSR with literature for small enterprises in hospitality and tourism industry.

• 한국식생활문화학회지
• /
• 제33권3호
• /
• pp.217-228
• /
• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.