• Title/Summary/Keyword: food tourism

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The effect of the the traditional food Perception and relationship quality: Focused on Jeollanamdo Area Food (전통음식의 인식과 관계의 질간의 영향 관계: 전라남도 지역음식을 중심으로)

  • Seo, Gyeong-Do
    • Journal of Digital Convergence
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    • v.16 no.7
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    • pp.117-122
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    • 2018

  • The purpose of this study is to investigate the relationship between perception, perception, and relationship quality through technical analysis of perception of southern food among college students of Namdo area. Through the analysis and empirical analysis, we tried to provide an understanding of local traditional foods and provide them as a basic data for local traditional food as a tourism resource. It directly or indirectly supports the results of previous studies. It directly or indirectly supports the results of previous studies. Therefore, the perception that can be expressed by knowing the characteristics of the local food is expressed by the continuous relationship and maintenance of the local food, so that the trust, the commitment, and the satisfaction expressed as the quality of the relationship can be expressed as the continuing relationship, maintenance and interest. If the meaning of local food and storytelling are given in order to induce growth and development of food tourism as a local food, it will be very helpful for building image of local traditional food. If local food is perceived as a favorable or unattractive attitude, it will be related to meaning and continuous interest and food and beverage behavior as local people such as active interest and pride in local food, It is believed that food will play a big role in the growth and development of tourism resources.

  • https://doi.org/10.14400/JDC.2018.16.7.117 인용 PDF KSCI

Effects of Local Food Value Perception on Purchasing and Experience (로컬푸드에 대한 가치인식이 구매 및 체험에 미치는 영향)

  • Weon, Mi-Keyoung;Park, Young-Hee;Lee, Yeon-Jung
    • Journal of the Korean Society of Food Culture
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    • v.30 no.1
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    • pp.54-63
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    • 2015

  • This study was conducted to examine the effects of local food value perception on purchasing and experience in consumers. ${\chi}^2$-test, ANOVA, and linear regression analysis were conducted. The findings are summarized as follows: The most common place for buying agricultural products was 'hypermarkets' (41.7%), and the most important factor for purchasing local food was 'local government's certification products' (23.7%). The most important value recognition item for local food was 'I think that local food is a high-quality agricultural products'. (3.74 points), followed by 'I think that local food have a value of respect for customers' (3.61 points) and 'I have a faith for the local food'. (3.61 points) in that order. The main tourism experience activity was 'food experience' (49.0%), and information source of local food experience tourism was 'mass media (TV, newspapers, etc.)' (37.3%). As age increased, experience of local food also increased. The most effectual value recognition item for purchasing local food was 'I think that local food have a value of respect for customers'. The most effectual value recognition item for increasing intake experience of local food was 'I think that the local food is high-quality agricultural products'.

  • https://doi.org/10.7318/KJFC/2015.30.1.054 인용 PDF KSCI

A Study on the Customers' Perception and Intention to Purchase Food according to Food Styling (푸드스타일링에 따른 소비자 인식과 음식 구매의도에 관한 연구)

  • Yim, Hui-Rang;Kim, Hak-Seon
    • Culinary science and hospitality research
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    • v.23 no.3
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    • pp.1-7
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    • 2017

  • This study aimed to find out how food styling (plating and the size of the dishes) can increase customer purchasing intention, and propose a marketing measure to increase revenue growth and boost image growth after examining perceptions of customers and their intention to purchase food according to the food styling of cream pasta, which is a type of western food item. SPSS 20.0 statistical package program was utilized to run the Paired t-test. As a result, consumers' awareness of the amount of food according to food styling indicated that the amount of food accompanied by vegetables and meat was perceived more than vegetables alone. Second, according to food styling (size of dishes), customers perceived that there was more food with smaller sized dishes. Therefore, in order to increase the level of satisfaction with the amount of food of the customers, it is recommended that the foods which display high calorie content are more highly visible. Moreover, customers' intention to purchase food as well as their perception of the amount of food could also be increased by adjusting the size of containers for food.

  • https://doi.org/10.20878/cshr.2017.23.3.001 인용 PDF KSCI