• Culinary science and hospitality research
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• v.20 no.1
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• pp.238-252
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• 2014

This study aimed to provide a practical suggestion to temple stay tourism by identifying the value of Korean temple food among temple stay tourists. Interviewing method was adopted for the survey carried out from March to June, 2013. Out of 500 distributed survey sheets, 477 were responded, and among them, 5 were excluded due to severe tendency of bias or inconsistency for analysis. For remaining 472 responses, SPSS 18.0 program and AMOS 18.0 version were applied for factor analysis and reliability verification. Then, covariance analysis was carried out to verify the hypothesis of the study. Summary of the results are as follows; 1. Temple stay tourism has a positive effect on experience motivation. 2. Temple stay experience has a positive effect on satisfaction level, intention to recommend and revisit. 3. Satisfaction with temple food experience has a meaningful positive effect on intention to recommend and revisit. Intention to recommend also has a positive effect on intention to revisit.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.210-224
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• 2015

The purpose of this study is to identify the effects of involvement in temple food on overall satisfaction, recommendation, and revisit intention. From June 15 to August 30, 2014, for those who have participated in temple stay at four temples in South Korea, the self-administered survey was conducted. Of a total of 400 questionnaires, 289 were employed for the analyses, which accounted for 72% of response rate. Results shows that the involvement in temple food positively influenced experience driven by motivation in temple stay. Considering a particular research topic of temple stay, it implies that the involvement in temple food plays a key role in affecting emotional and social value relating to experience in temple stay. Entertaining, educational, aesthetic, deviated factors created by this experience will contribute to making special memories and feeling great enjoyment. In addition, emotional and social value by temple food have a positive effect on recommendation and revisit intention through experience satisfaction. Furthermore, experiential factor was significant to overall satisfaction, revisit and recommendation intention. Social and emotional value according to involvement in temple food, in terms of conclusions in this study, influenced a reduction of stress and improvement of enjoyment. These values relating to involvement in temple food, therefore, are assumed to be the causal relationship with experiential factor and satisfaction in temple stay and subsequently will be regarded as determinants in defining temple food as a heathy dish.

• Korean Journal of Environment and Ecology
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• v.25 no.4
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• pp.621-630
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• 2011

This research examines the push and pull factors of temple stay in Korean national parks. 152 participants of temple stay in Woljeongsa and Guryongsa in national parks in Gangwon-do area completed a survey to access their reasons for participating in temple stay(push factors) and to evaluate how well the visiting experience performed on a selected set of attributes(push factors). Demographics of respondents were similar to the visitor characteristics of Korean national parks. The result of factor analysis identified 6 push factor domains of 'self actualization', 'health enhancement', 'nature assimilation', 'relationship elevation', 'religious experience', and 'leisure experience'. 6 pull factor domains were 'recuperative quality', 'quality of a temple stay program', 'attributes of a temple', 'user convenience', 'tourism experience' and 'accessibility and transportation'. Satisfaction level of temple stay in a national park was very high of 4.71 in a 5 Likert scale. Gangwon- Do was most preferred with the percentage of 89.2 as a suitable area for temple stay in a national park. Findings of multi-dimensional tourism motivations of temple stay in a national park that encompass nature tourism, cultural tourism and religious tourism is expected to provide useful information for the future development of a more competitive temple stay program and a marketing strategy. However, more defined successive research work is required to generalize findings of wellness oriented push and pull factors of temple stay based on nature in national parks.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.8 no.1
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• pp.28-36
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• 2015

The purpose of this paper is to examine the influence of a short-term temple stay experience on daily life-stress reduction and continuance. The result of this study is as follows. Average daily stress index of male and female after temple stay was remarkably low more than before. Stress index was relatively highly in the following order: just before temple stay, three months, a month, a week after temple stay. By age stress reduction, index of 60s' male was highest while one of 30s' and 40s' female was rather high.

• Journal of Service Research and Studies
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• v.6 no.2
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• pp.1-21
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• 2016

The purpose of this study is to identify the influential relationship of temple-stay experience tourism motivation of participation and choice factors on satisfaction and revisit intention as the temple=stay is one of the korea's leading cultural heritage tourism products. In order to achieve the research objective data was collected from 227 participants. Then the data and hypotheses were examined using multiple regression analysis and simple regression analysish using SPSS 18.0. The result of this study is as follows. First, temple-stay experience tourism motivation of participation had a significantly influential relationship with satisfaction. Second, temple-stay choice factor had a significantly influential relationship with satisfaction. Finally, experience tourism satisfaction had a significantly influential relationship with revisit intention. For future research, a variety of new domestic and foreign tourism products in South Korea for cultural experience of depth and detailed study will need to be performed. Also, korean government and temple in more interest in temple-stay promotion program and marketing strategies using korea cultural image such as special experience in traditional korean life.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.240-253
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• 2016

The purpose of this study is to predict factors influencing participant demand for the temple stays and to help find alternatives for temple stay marketing strategies. Specifically, the study sought to examine input variables on the visit frequency of temple visitors who partook in temple food. Research subjects were temple stay participants with experience with temple food. Through convenience sampling method, 300 self-administered questionnaires were distributed to participants at 4 temple stays in Seoul. Of the 278 questionnaires collected, 232 (83%) were used for research analysis. Given that the requirement that proper model for analysing the collected data be applied, the Truncated Negative Binomial(TNB) Poisson model, which is useful for analysing count data that are truncated at '0' and overcrowded with a certain value, was selected fort his study. Study results found that, for temple stay food revitalization, the most crucial item for temple food proponents to recognize is natural food ingredients. The degree of affection was higher among respondents over 40 years of groups and with incomes over 40 million won or more than others. In addition, unmarried and male were higher than married and female, and the Christian population in the temple food demand higher impact than Shamanism community. This match should be a priority to establish an in-depth public relations policy of targeted marketing of consumers according to various demographic characteristics. Active and aggressive efforts to expand food inspection are required to promote the healthy image of the temple food to the fragmentation of consumer marketing hierarchy.

• The Journal of the Korea Contents Association
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• v.12 no.10
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• pp.466-479
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• 2012

Temple stay has increased fast in the quantitative part recently and it is tourism goods with cultural value as a kind of religion tourism. It is thought that the qualitative development is accompanied with quantitative development at this time. So, in order to increase qualitative improvement, it is needed to confirm mutual relationships among religious involvement, satisfaction factors of performance and behavior intentions of people who takes part in temple stay. Also, this paper confirms whether statistical characteristic of population affects religious involvement or not. 3 assumptions are established for these purposes and all of 3 established assumptions are partly adopted through statistical analyses.

• Journal of the Korean Society of Costume
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• v.63 no.4
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• pp.30-43
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• 2013

This study provides suggestions of cultural product design contents by using the cloud-shaped gong in traditional temple culture in order to find a high value-added approach. The research herein is part of cultural design contents projects embedded with the spiritual value and symbolic connotation of temple culture. This would be meaningful to enhance its degree of utilization. This can also be a way to find a strategic alternative to a high value addition of temple stay and dissemination of temple culture. For the research methodology, literature was reviewed over temple stay and Bulgeonsamul. For motive design and development of cultural product design, both Adobe Illustrator CS3 and Adobe Photoshop CS3 were used as computer design program. The template image of cloud-shaped gong for basic motive design was selected from those available at the domestic temples for accurate depiction of its head and body. Finally, samples were adopted from those temples of Gounsa, Songgwangsa, Guinsa, Hwaeomsa, and Naesosa. For each motive, different colors were applied and ten basic motives were practiced in total. By repeating the process for these motives, three types of textile design were prepared. T-shirt designs used a round neckline as basic form, and it was designed for sleeved and sleeveless styles. Apron designs stressed V-neckline and two types were processed: one for the back seam line and the other for side seam line. Pendants were designed with modern and luxurious image so that so that it could be used in various types of accessories. Designs for the bedding applied pattern design of the motives and this was done in a way that gave the images a sense of stability and splendor.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.691-699
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• 2014

The purpose of this study was to examine the effect of temple food intake on health improvement. The survey was conducted from September to October 2013. The subjects in this study were 46 adults who participated in short-term 'Temple Stay' program. Every meal was prepared according to prearranged temple food menu, and it was provided to subjects for 4 weeks. Dietary intake, anthropometric measurements and biochemical parameter were measured and nutritional & health status were analyzed to find the effect of the program. Nutrients content of the temple food was sufficient to dietary reference intake while content of fat, fiber, vitamin A and calcium from the meal was significantly higher than the subjects' usual diet. Mean body weight, BMI and blood pressure (systolic and diastolic) related with obesity and hypertension decreased after the program. The index referring to liver function and cardiovascular disease risk such as serum ALT, ${\gamma}$-GTP, TG and LDL decreased while HDL increased thereby showing positive effect. The above results anticipate that temple foods with an affirmative effect in improving health status have a potential benefit that can be applied to general food service. Further detailed study might provide information in developing healthy diet for a corresponding clinical problem.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.134-150
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• 2016

The purpose of this study is to investigate the recognition and preference for temple food between Korea and foreign national temple-stay participants. In order to achieve the research purpose, 220 research questionnaires were distributed to Korean and foreigners who have participated in a temple-stay. T-test and ANOVA analyses were performed for this study. The findings are summarized as follows. The highest recognition item for Korean temple food that the subjects perceived was 'I think Korean temple food is a medicinal food.'(4.31 points). In the value recognition score for Korean temple food, Asians(4.58 points) are relatively higher than Korean (4.23 points), North American (4.13 points) and European (3.94 points) participants. Participants in Asia appeared relatively higher than the others in the preference score on Korean temple food. The higher globalization strategy items of Korean temple food that the subjects perceived were 'Korean temple food needs a storytelling marketing'(3.94 points) and 'Korean temple food needs a modernization of cookware'(3.90 points).