• Journal of Korean Society of Rural Planning
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• v.21 no.4
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• pp.115-125
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• 2015

This study is to analyze the preference of experiential activities and behavioral intention on rural tourism, with special focus on parents group of elementary students. The result can be utilized as basic data for demanding aspect of rural experiencing tourism. Two-step questionnaire survey was conducted, during May to July, 2915. Sample group was selected at 4 elementary school in Daegu city. 347 valid responses were analyzed with SPSS. Major results are as follows. Firstly, suggested model for 23 experiential activities in 7 types, were verified as valid by verifying factor analysis. Factor 1 was verified and named as 'Rual Life Experience', Factor 2 was verified and named as 'Health/Healing Experience', Factor 3, as 'Agricultural Product Experience', Factor 4, as 'Eco-Cultural Experience', Factor 5, as 'Leisure/Sports Experience', Factor 6, as 'Traditional Wellbeing Food Experience', and Factor 7, as 'Traditional Culture Experience'. All 7 factors explained 75.39% of total variance. Secondly, mean score of preference by each activity showed high in 'Health-care experience', 'Traditional food experience' and comparatively low in 'Collecting experience', 'Agricultural experience'. Thirdly, all 7 types(factors) of experience showed significant affecting relation to satisfaction, intention to participation and recommendation. Specially, 'Eco-Cultural Experience' and 'Rural Life Experience' showed high affecting relation. This could be the characteristics of parents group of elementary students.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.415-428
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• 2017

The purpose of this research was to develop healing food dishes for the vitalization of forest healing tourism in agricultural areas by enhancing satisfaction of food experiences by visitors to Mount Chungnyeong, Jangseong. Results from site visitation by three professors from food-related departments, association opinions, Jangseong-gun policies, and research materials relating to healing foods were applied for the preparatory experimental cooking, and the final dishes were selected through a food demonstration event. As a result of observation during the site visitation, the main dishes of the subject restaurant appeared to be limited to Samchae Bibimbap, Samchae Ddeokgabi, and Korean set menu items, revealing a limited selection for tourists and referencing a failure to induce customer attraction and long-term stay. Development of a menu conforming to the image of forest healing at Mount Chungnyeong is desperately needed. As a result of applying the results of the surveys from visitors to Mount Chungnyeong, the types of dishes preferred appeared to be Korean table d'hote and Bibimbap, and pork was preferred as the $entr{\acute{e}}e$. The characteristics of preferred dishes appeared to be based on tradition and regionality. Thus, Forest Healing Savory Dish, Yellow Health Dish, and Samchae Kalguksu applying the policy direction of the Yellow City, Jangseong-gun and the image of Jangseong-gun based on Confucianism were developed. Tourists may further enhance the effectiveness of forest healing through foods based on dishes by adding traditional taste using seasonal food ingredients and local specialties, which can contribute to the vitalization of forest healing tourism.

• Food Quality and Culture
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• v.2 no.2
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.812-818
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• 2009

The aim of this study was to identify relationships among the physical environments, perceived crowding of food courts, the influences of the perceived crowding on customers' emotion and behavior intentions to determine more desirable services and physical environments for the customers in order for the food courts to be more competitiveness. This study used a total 335 questionnaires out of 400 ones for statistical analyses. For the analyses in this study, the SPSS program was used to analyze the Cronbach $\alpha$ and factor analysis. In addition structural equation modeling analysis was used to analyze correlations and grade of effectiveness of variables proposed in the research hypothesis utilizing Window AMOS 5.0. This study found that design and people were affected by the perceived crowding among 3 physical factors, and the people were most effect relatively affected by perceived crowding. Also, the perceived crowding had an effect on positive and negative emotion, and then both of positive and negative emotion were affected to the customers' behavior intentions. As a result, this study demonstrates that as a customers' perceived crowding in a food court increases, the centralization of customers causes a further increase in the perceived crowding in a food court. Therefore this work provides an opportunity for managers in the foodservice industry. To accomplish this, appropriate crowding control will be necessary, and they should make customers feel less crowded, which in turn, will make customers make a positive emotion towards food courts. Based on the results of, if the appropriate measures are taken to control crowds, customers will have propose positive behavior intentions such as, an intention to revisit, staying for more time, and positive recommendation.

• The Journal of Asian Finance, Economics and Business
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• v.6 no.3
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• pp.215-223
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• 2019

The study aims to investigate the recommendation and revisit intentions of foreign tourists in Ho Chi Minh city, Vietnam through their satisfaction with local foods. The study proposed the group of five attributes for food image: taste, health concern, price, serving style, vendor/ restaurant staffs. The relationship between these attributes of food image and food satisfaction, as well as the one between food satisfaction and behavioral intentions were investigated. To ensure a high ratio of answers, a face-to-face survey was conducted in famous places at Ho Chi Minh city. Data with 210 foreign tourists. The study uses the methods of descriptive statistics, EFA, Cronbach Alpha and regression. The results showed that Five attributes of food image were chosen for the research, being taste, health concern, price, serving style and vendors/ restaurant staffs. All of these attributes showed a positive relationship with satisfaction. Among five factors, taste had the most impact on food satisfaction. Through the analysis of several attributes of food images, this study provides managerial implications for tourism marketers in researching the positive influence of food image on tourists' satisfaction which leads to their positive word-of-mouth and return to the tourism place.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.457-465
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• 2003

The purpose of this study was to review the operation systems and estimate the food cost of the dining room(進士食堂) in Sungkyunkwan, the highest national education institute of confucianism in the Chosun dynasty. ${\ulcorner}$the true records of the Chosun dynasty(朝鮮王朝實錄)$\lrcorner$, $\ulcorner$Taehak-Ji(太學志)$\lrcorner$ and $\ulcorner$Banjungjabyoung(泮中雜詠)$\lrcorner$were reviewed. Because the foodservices for the students were related to the Wonjeom(圓點) regulation, the qualification for the national examination(大科), Chosun dynasty government took the much considerations for the operation of the foodservice. Especially, YangHyunGo(養賢庫) was established to support the finances for Sungkyunkwan and took an important role to procure all the supplies including food. The budget of the foodservice was on a large scale. Over 960 suks(石) of rices were needed for the 200 students, and it can be converted as 276,480,000 won for the current price and the food cost per meal can be estimated about $4,000{\sim}5,000$ won.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.11-21
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• 2016

The purpose of this study was to analyse the impact of food tourism experience types on purchase intention and further to verify the influence of purchase intention on visitor satisfaction. For these purposes, a survey was given to 233 participants at the $15^{th}$ Daegu Food Tour Expo held from $9{\sim}12^{th}$ June 2016. The studay also carried out analysis of frequency, reliability, and correlation employing SPSS V. 20.0. The findings of the study are as follows. 1) Among 4 factors of food tourism experience types, gourmet, knowledge and healing pursuit groups havd a positive influence on purchase intention, although relation pursuit group had no significant influence on purchase intention. 2) It was discovered that purchase intention had a positive influence on visitor satisfaction. The results shown that food tourists have basic experience of gourmet with paying attention on knowledge and healing, as well. But food tourist has no significant influence on the group of relation pursuit. Accordingly, in order to encourage food tourists to re-visit, it is necessary to continuously develop and improve tour programs with well organized tour destinations and social system.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.529-541
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• 2004

This study was carried out to survey the eating behaviors and the food preferences of the tourism transportation business managers in Daegu areas by age. The survey was performed from 17 to August 25, 2003 by questionnaires and the subjects were 365 males. As a general factor, the subjects of survey were male drivers in their thirties to sixties. Their education level was middle school(44.9%) and high school(45.8%) diploma. This study showed that the managers eat three meals per day with high percentage(75.9%) and a large number of managers(24.1%) eat two meals only. 77.8% of the subjects responded that their diet life were irregular due to the property of their job. Frequency of eating-out turned out to be much higher in managers aged 60 over(p<0.001). They considered taste of the food firstly, and the prices of the food secondly, but the nutritional value of the food was considered with a low percentage(22.7%). We found that their BMI were overweight from 23.5 to 26.01, their calorie and some nutrient intakes were below their RDA. The most insufficiently consumed nutrient(less than 75% of RDA) was vitamin B₂ followed by calcium. The food preferences of subjects showed that the managers preferred boiled rice to any other rice as a staple foods. Their favorite menu of one-course Korean style meal turned out to be the bibimbob(boiled rice mixed with assorted vegetable and meat). As for subsidiary foods, out of all various meat soups, beef soups and beef-rib soups were most preferred. The most preferred stew were soybean paste stew and kimchi stew, and the most preferred cooked vegetables were cooked spinach, seasoned cucumber. Baechu kimchi(white cabbage kimchi) were the most preferred kind of kimchi. For desserts there was a very high preference for the watermelons, apples, and pears. For beverages the most preferred were ginseng tea, fruit juices and dietary fiber drinks. From the results listed above, the nutritional education needed to be done to the tourism transportation business managers to set the proper menu considering the characteristics of the preference each age group of managers.

• The Journal of Fisheries Business Administration
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• v.53 no.3
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• pp.17-26
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• 2022

This study attempted to estimate the amount of expenditure per capita of visitors to the Mongsanpo fishing village tourism festival, and quantitatively measure how much the festival contributes to the local and national economy through input-output model. The analysis data used 302 questionnaires, excluding missing questionnaires, surveyed on festival visitors from April 21 to May 7, 2018, during the 9th Mongsanpo port webfoot octopus and seafood festival. The main results of this study can be summarized as follows. First, analyzing the average expenditure per person of festival visitors, it shows that the average one-person festival visitor consumes KRW 129,519: entertainment costs KRW 5,672 (4.4%), accommodation costs KRW 16,860 (13.0%), food costs KRW 74,791 (57.7%), transportation costs KRW 21,646 (16.7%), shopping costs KRW 6,788 (5.2%), and other costs KRW 3,762 (2.9%). Among the expenditures of festival visitors, the proportion of food expenses was the highest, and transportation costs and accommodation costs were in order. Second, based on the actual expenses spent by visitors at the fishing village tourism festival, the direct economic effect of the Mongsanpo fishing village festival was estimated be approximately KRW 14.8 billion. Third, as a direct and indirect economic impact effect of the Mongsanpo fishing village tourism festival in 2018, the amount of production induced in the local and national economies was estimated at KRW 33.3 billion, and the amount of value-added inducement was estimated at 11.3 billion won, and employment inducement reached 272 people, which is considered to contribute greatly to the national economy. This study quantitatively analyzes and provides the extent to which the fishing village tourism festival using local specialized fisheries directly or indirectly contribute to the local and national economy. Thus, it is expected to serve as useful information by providing basic information on business feasibility required for budgeting for local fishing tourism festivals.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.68-81
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• 2006

The purpose of this paper is to explore the possibility that green tourism involving traditional local foods could help reinvigorate local economy. The author examines some examples of developed countries to develop tour programs of the rural community and systematizes the local cuisine of Gwangju and Chonnam provinces. The source materials for this research include the data from the Office of Rural Development and interviews with the people concerned in June to July, 2005. The author starts with the literature review of written documents from various sources including the government, the Chonnam local government, periodicals and the internet. It seems necessary that we develop green tours involving unique local cuisines. To that purpose, the author claims that a variety of programs should be developed; (i) a public demonstration of traditional local foods, (ii) a hands-on experience program in which people can learn and cook by themselves, (iii) a tasting program of organic food and chemical-free produce, (iv) a program developing well-being food, and (v) lectures on healthy foods. The development of such green tours connected with the local cuisine will help vitalize the local economy and maintain tradition of the local cuisine.