• 한국조리학회지
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• 제16권5호
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• pp.193-207
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• 2010

본 연구는 메디컬 에스테틱 관광과 한류 인식이 관광 이미지, 한국음식 인식, 관광 만족, 행동 의도에 미치는 영향을 확인하는 것을 목적으로 하였다. 연구의 목적을 달성하기 위해 한국을 방문한 중국인과 일본인을 대상으로 서울과 부산 지역 특급 호텔과 성형외과를 방문하여 설문지 조사법으로 수행되었다. 가설의 검증을 위해 선형회귀분석을 실시한 결과, 메디컬 에스테틱 관광과 한류인식은 관광 이미지, 한국음식 인식, 관광 만족, 행동 의도에 각각 유의적인 정(+)의 영향을 미치는 것을 확인하였다(p<0.001). 특히 관광이란 볼거리 먹을거리 등 다양한 요인 중에서 메디컬 에스테틱 관광과 한류 인식이 먹을거리에 중요한 요인으로 작용한다는 점을 본 연구를 통해서 확인하였다. 따라서 지속적인 한류 인식의 고양을 위한 노력은 물론 최근 지속적인 상승세를 나타내고 있는 메디컬 에스테틱 관광 활성화 방안과 한식의 세계화에 이바지할 수 있는 정책 개발이 요구된다.

• 한국식생활문화학회지
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• 제19권4호
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• pp.392-398
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• 2004

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

• 한국조리학회지
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• 제18권5호
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• pp.129-145
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• 2012

본 연구에서는 광주 전남지역의 음식관광축제의 현황에 대해 살펴보고 이를 더욱더 활성화 시킬 수 있는 방안에 대하여 실증적인 연구를 통해 알아보고자 하였고, 이를 토대로 광주 전남지역의 음식관광축제의 활성화와 더불어 지역경제의 활성화에 도움을 줄 수 있는 기초자료로서 활용하고자 하였다. 실증분석을 위해 2011 광주김치대축제를 찾는 방문객을 대상으로 설문조사를 실시하였다. 총 250부의 설문지를 배부하여 207부를 실증분석에 이용하였다. PASW SPSS 18.0 프로그램을 이용하여 신뢰도 분석, 빈도분석, 기술통계 분석, 교차분석을 실시하였다. 연구결과 2011년 광주김치대축제를 찾은 방문객들은 음식과 음식관광축제에 많은 관심이 있는 음식관광객들로서 이 지역에 많은 애정을 가지고 있고, 다양한 식재료와 음식문화에도 많은 관심이 있는 것으로 나타났다. 광주 전남 지역의 음식관광축제를 활성화하기 위해서는 '관광객들은 체험관광을 즐긴다'는 최근의 추세를 반영하여, 음식체험관련 프로그램을 다양하게 구성할 필요성이 제기된다. 또한 각 지자체에서 판매하고 있는 향토음식, 토산품 및 음식관광상품을 보완 개발 할 필요가 있다고 판단된다.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.57-78
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• 2005

This study is concerned with the factors of choice properties of leasure tourism. The seven factors of choice properties can be identified. They are tourism convenience, tourism service, tourism characteristics, tourism image and tourism famousness. The choice properties of leisure tourism become significant depending upon population size and use type characteristics. Furthermore, tourism service, tourism image and tourism famousness need to be enforced strategically because the choice properties are largely influenced by revisits, mouth-to-mouth effects, satisfaction, etc. In conclusion, this study found that the choice properties determine the preference and purchasing activities in choosing leisure tourism destination. In addition, this study provides leisure tourism oriented marketing information to tourism business enterprises so that they can perceive major factors affecting to the choice properties.

• 한국조리학회지
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• 제23권4호
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• pp.22-32
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• 2017

The purpose of this study was to explore awareness of food tourism using big data analysis. For this, this study collected data containing 'food tourism' keywords from google web search, google news, and google scholar during one year from January 1 to December 31, 2016. Data were collected by using SCTM (Smart Crawling & Text Mining), a data collecting and processing program. From those data, degree centrality and eigenvector centrality were analyzed by utilizing packaged NetDraw along with UCINET 6. The result showed that the web visibility of 'core service' and 'social marketing' was high. In addition, the web visibility was also high for destination, such as rural, place, ireland and heritage; 'socioeconomic circumstance' related words, such as economy, region, public, policy, and industry. Convergence of iterated correlations showed 4 clustered named 'core service', 'social marketing', 'destinations' and 'social environment'. It is expected that this diagnosis on food tourism according to changes in international business environment by using these web information will be a foundation of baseline data useful for establishing food tourism marketing strategies.

• 한국식생활문화학회지
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• 제19권3호
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• pp.313-325
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• 2004

The purpose of this study was to examine Korean restaurant industry during $1979{\sim}2001$, and to review Korean restaurant industry related by statistics. Finally, to predict the Korean restaurant industry, major restaurant industry was categorized into fast food restaurants, family restaurants, pizza restaurants and ice cream restaurants. A contents analysis used to review Korea food industry yearly statistics and monthly magazine 'restaurant'. Korean food service industry yearly statistics have been published since 1980, the magazine 'Restaurant' has been published since 1985, but the statistics was recorded from 1995.

• 한국조리학회지
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• 제22권1호
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• pp.108-116
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• 2016

Halal market has been growing tremendously recently. The food products occupies the most share in the Halal market category. The phenomenon could be explained by the increased number of consumer among Halal products. Apart from Muslims, who consumes Halal product due to religious obligations, it is assumed that non-Muslims have also started consuming Halal products, especially food items. Halal food products have been perceived as safer, animal friendly and environmental sustainable. Hence, the awareness of Halal principles, Islamic Brand, moral obligation animal welfare and food safety have been studied in this research in order to investigate the influence of Halal food product purchase intention among non-Muslim consumer using quantitative research method. Food safety has been identified to be the most significant in predicting the purchase intention of Halal food product. Furthermore, future studies are suggested to include additional variables such as habit and self-awareness.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.119-145
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• 2002

The objective of this study is to present an up-to-date and more comprehensive review of tourism as well as hotel and restaurant business forecasting literature. Major reports of business forecasting studies classified into three broad sections including the hotel sector, restaurant sector, and tourism sector chronologically. The focus and descriptions of findings of those studies are reviewed, compared, and critiqued comprehensively, while capturing major trends of forecasting studies.

• 동아시아식생활학회지
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• 제19권5호
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• pp.819-826
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• 2009

The present study, we purposed to surveyed how much Korean natives' valuation of value traditional food as a tourism resource and their perception of traditional food, and to measured the attractiveness and potential of traditional food. For this purpose, we reviewed previously published studies research on traditional food and tourism resources, and conducted a questionnaire survey of urban citizens in Seoul on traditional food. Three hundred distributing 300 questionnaires were distributed and recovering 242 of them were returned. In this study, SPSS for Windows 16.0 was used for empirical analysis and the subjects' demographical characteristics were analyzed through frequency analysis. In addition, reliability analysis were performed to test the overall reliability of the empirical survey and collected data. Factor analysis was conducted to integrate variables, and the effect of the attractiveness of traditional food on purchase intention for traditional food was tested through multiple and simple regression analysis. Inquiring By surveying into the attractiveness of traditional food as a tourism resource, this study attempted to formulate a causal relation model among major variables, and examined the effects of the attractiveness of traditional food as a tourism resource on purchase intension based on Korean natives’ perception of and attitude toward traditional food, which is a Korean cultural heritage. Furthermore, and furthermore, made we provided suggestions for the improvement and development of traditional food.