• International journal of advanced smart convergence
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• 제13권1호
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• pp.180-184
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• 2024

Since COVID-19, many foreign tourists have visited Korea for medical tourism. When statistical data were checked from 2022, after COVID-19, the number of foreign patients visiting Korea for two years was 24.8 million, an increase of 70.1% from 2020. It was confirmed that it has achieved a 50% level compared to 2019 (Statistics Office, 2023). Therefore, to create a development plan by linking medical tourism and wellness tourism, the purpose of this study is to find the link between medical tourism and wellness tourism as big data and present a development plan. In this research method, medical tourism, and wellness tourism for two years from 2022 to 2023 from the post-COVID period as big data are set as central keywords to compare text data to find common points. When analyzing wellness tourism and medical tourism, it was confirmed that most wellness tourism had a greater frequency than medical tourism. This confirmed that wellness tourism occupies a larger pie than medical tourism. As a result, when checking the word frequency, it was confirmed that wellness tourism and medical tourism share a lot as complex tourism products, and when checking 2-gram, to attract many medical tourists, it is necessary to combine medical tourism clusters and wellness tourism according to each other's characteristics among local governments.

• 한국식품과학회지
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• 제26권6호
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• pp.776-780
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• 1994

쌀밥의 관능검사 결과분석에 퍼지추론을 적용하였다. 관능검사시 쌀밥의 관능적 요인인 조직감, 맛, 냄새 및 외관이 각각 쌀밥 기호도의 결정에 역할하는 정도(기여도)를 매우중요, 요, 보통, 경시, 매우경시의 택일으로서 평가하도록 하였으며, 주어진 쌀밥 시료에 대하여 각관능척 요인의 기호도를 매우우량, 우량, 보동, 불량, 매우불량의 택일로서 평가하도록 하였다. 퍼지추론 과정으로 먼저 전체기호도에 대한 일반적인 관능적 요인의기여도를 추론하고, 시료에 대한 관능적 요인의 기호도틀 추론된 기여도와 퍼지합성하여 결과적으로 전체기호도를 추론하였다.

• 한국정보전자통신기술학회논문지
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• 제14권3호
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• pp.193-200
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• 2021

최근 소셜미디어에서 관광지에 관한 게시글과 의견이 활발하게 공유된다. 이러한 소셜 빅데이터는 소비자가 인식하는 관광지의 객관적인 이미지를 파악할 수 있는 유의미한 정보를 제공한다. 이에 따라 본 연구는 소셜미디어의 빅데이터를 이용해서 강원도 지역에 대한 관광 이미지를 분석하는 것이다. SNS 및 빅데이터의 대표적인 분석 방법인 텍스트마이닝과 의미연결망 분석 절차를 사용해서 강원도의 관광 이미지를 분석하고 차별화된 경쟁력을 확보할 수 있는 이미지 향상에 대한 방안을 제공하고자 하였다. 분석결과에 따르면, 강원도 지역의 관광으로 속초, 강릉, 양양 순으로 지명 언급이 높은 수준으로 나타났고, 여행목적은 맛집투어, 식도락, 가족여행, 휴가, 체험 등으로 나타났다. 특히, 당일여행, 주말, 체험 등을 선호하는 것으로 나타났다. 분석결과를 바탕으로 네 가지 제안을 하였다. 첫째, 강원도 관광의 활성화를 위하여 가격대별로 다양한 호텔, 숙박 시설과 체험 관광 마케팅이 필요하다. 둘째, 강원도의 자연경관과 수도권 근접성을 활용한 당일상품을 개발할 필요가 있다. 셋째, 강원도 향토음식과 전통식당의 홍보가 필요하다. 마지막으로 힐링과 가족여행에 적합한 관광 마케팅 개발이 필요하다. 본 연구 결과를 통해 강원도의 관광 이미지를 현황을 파악하고 경쟁력을 향상할 수 있는 마케팅 전략을 제시하였다. 또한, 관광 소비자의 빅데이터를 관광사업 분야에서 활용할 수 있는 이론적 근거를 제공하였다.

• 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.

• 한국관광식음료학회지:관광식음료경영연구
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• 제8권
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• pp.9-19
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• 1997

1. The tourist industry of Korea should be operated whithin the limit of keeping order and respecting the Law, especially the constitution which is the fundamental Law of a Nation. 2. The idealogy of tourism, when support the regulations of tourism and a tour, is prescribed in the constitution. 3. No part of Article which does not have related to tourism can be found in the constitution from Article 1 through Article 130. 4. These part, However, have not yet been the subject of the tourism of study in Korea. 5. Therefor what is called the idealogy of tourism, which relate to tourist industry in every text of the constitution, is going to be studied in this research paper.

• 농업과학연구
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• 제40권3호
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• pp.261-269
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• 2013

This study analyzed tourists' intention at Gangcheon Mountain, Sunchang-gun for local tourism. The contents of study included impression, characteristics, specialized resources, development direction, intention of visit and its form, destination prior and post visit, travelling expenses, and development form of tourism. The results were as following. Impression and characteristics showed that gochujang and fermentation industry established a strategic ground of local development. Intention of revisit of tourists was relatively high by 97.1%. Furthermore, tourists were mainly family units and they preferred family-based recreational type for the future local tourism development form. Therefore, a development strategy will be required that involves inexpensive accommodation, unique local food items, agricultural-specialty products and local tour packages. For invigoration of local tourism, recruitment of skilled managers for farm village experience will be necessary as well.

• 한국콘텐츠학회논문지
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• 제10권8호
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• pp.417-425
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• 2010

본 연구는 음식관광의 가능성을 파악하고, 음식과 관련된 참여활동이 방문의도에 어떤 영향을 미치는지 파악하여 음식관광객을 유인하기 위한 가이드라인을 제시하고자 한다. 설문지는 250부를 배포하여 248부를 분석에 활용하였다. 분석결과에 대한 내용은 다음과 같다; 첫째, 음식관광의 분석에서 음식관광을 경험한 사람은 43.5%, 18.5%는 경험은 없지만 관심이 있고, 그 형태는 유명한 맛 집 방문과 음식문화축제 참여로 나타났다. 아직, 음식관광 형태는 단순하지만 충분히 음식관광이 활성화될 가능성이 있는 것으로 의미된다. 둘째, 관광지에서 추구하는 음식성향은 현지주민이 추천하는 음식, 내 입맛에 맞는 음식, 지역특산품 및 향토음식, 재래시장 방문, 먹거리 축제/음식문화 체험의 순으로 나타났다. 셋째, 단양지역을 방문할 경우 응답자들은 송이 능이버섯 전골, 항아리 맥적구이, 소백산 산채비빔밥, 곤드레 마늘솥밥의 향토음식을 선택하려는 것으로 나타났다. 넷째, 음식관광의 참여활동에서 '음식문화 경험', '건강지향', '음식의 지식/정보추구'의 순으로 방문의도에 유의적인 영향을 미치는 것으로 나타났다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.649-656
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• 2011

The purpose of this study was to investigate how constructs of job embeddedness (fit, links and sacrifice) affected innovation-related behaviors. This study also investigated the relationship between innovation-related behaviors and turnover intention. The samples of this study were employees of Daegu City restaurants who visited the 2010 Daegu Food Tour Expo on October 7-10. A total of 302 questionnaires were analyzed with the statistical methods of factor analysis, reliability test, and covariance structural analysis. There were two findings of the research. First, we found that fits, links, and sacrifice were positively related to innovation-related behaviors. Second, we found that innovation-related behaviors were negatively related to turnover intention. Therefore, restaurant managers in Daegu City should pay attention to providing employee organization that helps them to first in, makes sure that they have lots of links with other employees, and bestows as many wage and fringe benefits as possible. Also, restaurant managers should reward the innovation-related behaviors of employees.

• 동아시아식생활학회지
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• 제20권6호
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• pp.837-844
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• 2010

Dietary life was formed as being influenced by the people's cultural, social and environmental situations. The people's food culture is unique that was adapted to their surroundings. It was developed and industrialized in the ethnic food. Now the ethnic food was contributed to tour industry or culture industry. Then, food life style was change from the meat diet to the vegetable diet in the diffusion of well-being trends. So, we analyzed Koreans' Korean food image and investigated the difference as a demographics. We made questionnaire and did a survey to 220 bloggers using cooking internet sites on 10 August, 2009. We analyzed 206 questionnaires by SPSS package 12.0 except 14 untrustworthy questionnaires. We measured credibility and validity 39 items related Korean food image: Chronbach's ${\alpha}$ was highly 0.855. We checked that KMO examination was 0.775 and $x^2$ of Barttlet was 2482.342. After verymax rotation, we deducted 5 Koran food images-healthy, visuality, spicy, variety, low calorie. We analyzed ANOVA of 5 Korean food images according to demographics. We confirmed the differences by ages, monthly income and job except academic background (p<0.05). Therefore, Korean food images were learned and recognized in everyday life. Especially, we found that visuality and variety were recognized the more stronger high-income earners and teachers than others. So, Korean learned Korean food images in real life and recognized Korean food quite differently by demographics.

• 한국식생활문화학회지
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• 제20권2호
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• pp.283-291
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• 2005

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.