• 제목/요약/키워드: Food tourism

검색결과 1,073건 처리시간 0.02초

관광지 선택행동에 따른 만족도에 관한 연구 (A study on the User Satisfaction of Travel behavior)

  • 박신자
    • 한국관광식음료학회지:관광식음료경영연구
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    • 제10권
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    • pp.139-158
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    • 1999
  • This study is concerned with analysis of user satisfaction for travel behavior. It is aimed at investigating the socioeconomic characteristics, motivation, and use pattern of the visitors at tour. For tourists' perception and preference analysis, multi-dimensional scaling was used. It is left that this type of marketing analysis of tourism and travel offers great potentional for those concerned with the developement and management of tourist vacation areas. First, the study demanstrated clearly that different tourist and portential visitors to a tourist area seek different benefit bundles from their vacation in a particular tourist areas. Second, it demonstrated that a benefit segmentation approach to tourism and travel would be the most effective that the demographic segmentation approach usually pursued in the tourism and travel industry. Form a methodological viewpoint, it has demonstrated an application of multidimensional scaling techniques to marketing in an important industry.

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템플스테이 체험관광에 있어서 사찰음식만족도를 중심으로 한 행동요인 분석 (The Factor Analysis of Satisfaction with Temple Food, Motivation for Temple-stay and Revisit Intention to Temple-stay in Temple-stay Tourism)

  • 신경이;전효원;나영아
    • 한국조리학회지
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    • 제20권1호
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    • pp.238-252
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    • 2014
  • 본 연구는 한국의 사찰음식의 가치를 템플스테이 관광객을 중심으로 파악하여 템플스테이 관광외식산업에 있어 사찰음식 체험만족과의 요인분석을 통한 유용한 시사점을 제시하고자 하였다. 설문조사는 2013년 3월부터 6월까지 면접조사법을 통해 이루어졌다. 총 500부의 자료를 배포하고 이중 477부가 회수된 설문지 중에서 중심화경향이 심하거나, 분석에 부적합한 설문지 5부를 제외하고 472부에 대하여 SPSS 18.0과 AMOS 18.0을 이용하여 요인분석과 신뢰성 검증을 실시하고, 제시된 연구가설을 검증하기 위해서 공분산 구조분석을 실시하였다. 분석결과를 요약하면 첫째, 템플스테이 체험관광은 체험동기에 유의한 영향을 미치는 것으로 나타났다. 둘째, 템플스테이 체험 동기는 사찰음식 체험만족, 추천의도, 재방문의도에 유의적인 영향을 미치는 것으로 분석되었다. 셋째, 사찰음식 체험만족은 추천의도, 재방문의도에 유의적인 정(+)의 영향을 미치는 것으로 나타났다. 추천의도 역시 재방문의도에 유의적인 영향을 미치는 것으로 검증되었다.

학동기 아동용 닭찜의 관능적 기호도에 영향을 주는 요인 분석 (Analysis of Factors Affect Sensory Acceptance of Dak-jjim in School Aged Children)

  • 이솔지;류보경;이지선;이민아;홍상필;정라나
    • 한국식생활문화학회지
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    • 제30권5호
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    • pp.674-681
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    • 2015
  • The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

혼례음식에 대한 인식도 조사 및 이용실태에 관한 연구 - 서울.경기지역 중심으로 - (A Study on the Cognition and Usage of Traditional Wedding Food in Seoul & Gyeonggi Area)

  • 김준희;진양호
    • 한국조리학회지
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    • 제14권2호
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    • pp.18-29
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    • 2008
  • This study is to investigate the cognition and usage of traditional wedding food in Seoul & Gyeonggi area. It provides the basic suggestions for developing the best wedding culture, upholding the great wedding tradition. People usually prepared traditional wedding food only because they had to do since they thought it was a formal way to do it at a wedding ceremony. However, there should be more important things to be considered. Firstly, to understand the real meaning of traditional wedding food, we need to inform its meaning by starting campaigns on wedding culture or making booklets of traditional wedding food. Secondly, to prepare the right selections of traditional food, we need to simplify traditional wedding food and consider the modern sense of the products. Thirdly, to improve traditional wedding food, we need to develop diverse menu. By doing it, we can efficiently reduce the cost of wedding food.

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E-서비스품질과 소비자 태도 및 만족도 간의 관계: 중국 음식배달 애플리케이션 중심으로 (Influences of the E-service Quality of Food Delivery Application in China on Customer Attitude, and Satisfaction)

  • 강상;유지건;김영국
    • 아태비즈니스연구
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    • 제13권3호
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    • pp.375-387
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    • 2022
  • Purpose - The food delivery mobile application market is growing rapidly in the catering service industry. The purpose of this study was to investigate the effects of E-service quality on consumer attitudes and satisfaction in the food delivery service field in China. Design/methodology/approach - A total of 390 copies of this questionnaire were distributed between February 17 and March 25, 2021 on the Chinese survey site (https://www.wjx.cn). Three hundred forty-nine parts were used for the final analysis. Validity and reliability were analyzed using SPSS 25.0 statistical program, and correlation and regression analysis were performed. Findings - The study results showed among the e-service quality components of food delivery application software, trust, convenience, proximity and reactivity have an impact on consumer attitudes. Research implications or Originality - The service quality of food application software is an important factor determining consumer attitude. The limitations of this study and suggestions for future research were discussed.

A Study on User Perception of Tourism Platform Using Big Data

  • Se-won Jeon;Sung-Woo Park;Youn Ju Ahn;Gi-Hwan Ryu
    • International journal of advanced smart convergence
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    • 제13권1호
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    • pp.108-113
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    • 2024
  • The purpose of this study is to analyze user perceptions of tourism platforms through big data. Data were collected from Naver, Daum, and Google as big data analysis channels. Using semantic network analysis with the keyword 'tourism platform,' a total of 29,265 words were collected. The collection period was set for two years, from August 31, 2021, to August 31, 2023. Keywords were analyzed for connected networks using TexTom and Ucinet programs for social network analysis. Keywords perceived by tourism platform users include 'travel,' 'diverse,' 'online,' 'service,' 'tourists,' 'reservation,' 'provision,' and 'region.' CONCOR analysis revealed four groups: 'platform information,' 'tourism information and products,' 'activation strategies for tourism platforms,' and 'tourism destination market.' This study aims to expand and activate services that meet the needs and preferences of users in the tourism field, as well as platforms tailored to the changing market, based on user perception, current status, and trend data on tourism platforms.

대구 시민의 그린투어리즘 체험활동 선호도에 관한 연구 (Preferences for Experiencing activities of Daegu City Residents towards Green Tourism)

  • 엄붕훈;오승현
    • 농촌계획
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    • 제14권4호
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    • pp.87-95
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    • 2008
  • The purpose of this study is to analyze city residents' preference to experiencing activities for Green Tourism. A Questionnaire survey was conducted in fall, 2006. The sum of 515 copies was analyzed. Residents of Daegu city preferred 'health/leports experience' and 'traditional food experience', among theme experiential activities. While present providing experience programs are rural-life experiences, which are convenient for provider aspect. By the result of cross-table analysis, there are many differences between groups by gender & age. Men preferred 'health/leports experience', while women preferred 'traditional food experience'. The mean values of preference by 14 experiencing activities showed high at 'health experience', 'traditional food experience', 'leports experience', which represents health & wellbeing trends. By the result of t-test & ANOVA, there also are many differences between groups by gender & age. Especially significant differences were shown by age group. Three factors were categorized. 'traditional/wellbeing/health experience', 'nature-play experience' and 'life-culture experience' were those.

향토음식에 대한 인식이 향토음식전문점 방문빈도에 미치는 영향 연구 - 경상도지역 주민을 중심으로 - (The Impact of Recognition for Local Food on the Frequency of Visiting for Local Food Restaurants - Focusing on Residents in Kyungsangdo Areas -)

  • 이연정
    • 한국식품조리과학회지
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    • 제22권6호통권96호
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    • pp.840-848
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    • 2006
  • To analyse the impact of recognition for local food on frequency of visiting for local food restaurants, we surveyed 333 residents in the Kyungsangdo areas. The findings are summarized as follows. On interest of native foods, 'much' scored 40.6% and 'taste' scored 32.9%, in requirement of development. The criteria of selection of local foods was 62.3% in 'taste'. 'Institute(municipal government)' scored 31.3% as the main responsible body for the succession of local foods. The most significant criterion for tourism product of local foods was 'taste'(34.5%). The most effective way to popularize the local foods was to 'hold various kinds of cultural events'(27.5%). The necessity score on tourism product of local foods was 3.55 points. The highest recognition on native local foods was 'succession to next generation'(3.96 points). The most influential variable affecting the visit frequency toward local food restaurants was 'health factor'.