• Culinary science and hospitality research
• /
• v.16 no.5
• /
• pp.193-207
• /
• 2010

This paper examined the impact of medical esthetic tourism and the recognition of Halleu consciousness (Korean wave) on tourism image, Korean food consciousness, tourist satisfaction and tourist behaviour intention to achieve the aimed purpose of the paper, pre-tested questionnaire that distributed by pre-arranged MA students to deluxe hotels and plastic surgery hospitals was questioned and filled up by Japanese and Chinese tourists who visited Korea for a medical-related purpose. For sampling technique and size, random sampling was used and 211 copies of the questionnaire were collected. Linear regression through PASW 18.0 as a main statistical analysing method was used to examine the hypothesis and the result showed that medical esthetic tourism and recognition of Halleu had positive effects on tourism image, Korean food consciousness, tourist satisfaction and tourist behavioral intention(p<0.001). In particular, the result revealed that esthetic tourism and the recognition of Halleu as the main key factors had strong effects on Korean food consciousness even though there were a number of variety components in tourism. Therefore, to make inbound medical esthetic tourism and the recognition of Halleu more stable and sustainable and make Korean food world-wide recognized, more strategic policies for a specific tourism market are required.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.4
• /
• pp.392-398
• /
• 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.

• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.129-145
• /
• 2012

This paper investigated the awareness and activation of food tourism festivals in Gwangju, Jeonnam Province. A survey was conducted for the visitors of the Gwangju Kimchi Festival at nearby Gwangju Jeungoe park from October 15 to 19, 2011, and finally 207 respondents were analyzed. As a results of this study, the visitors who visited the Gwangju Kimchi Festival have a lot of interest in local food and food festivals. Also, most of the visitors have much more affection for the area and the food culture developed by geographical influence. The Gwangju Kimchi festival proved to be the most popular food tourism festival in Gwangju, Jeonnam among others. There are much more food festivals than other regions in Gwangju, Jeonnam because of popularity of food festivals, a variety of food, and various kinds of food ingredients. What is necessary to activate the food tourism festivals in Gwangju, Jeonnam includes a variety of programs related to food tourism experience, the development of competitive food tourism products, and PR for well-being food of these areas.

• The Korean Journal of Community Living Science
• /
• v.27 no.4
• /
• pp.755-777
• /
• 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.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.2
• /
• pp.57-78
• /
• 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.

• Culinary science and hospitality research
• /
• v.23 no.4
• /
• pp.22-32
• /
• 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.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.3
• /
• pp.313-325
• /
• 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.

• Culinary science and hospitality research
• /
• v.22 no.1
• /
• pp.108-116
• /
• 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.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.13 no.1
• /
• pp.119-145
• /
• 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.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.5
• /
• pp.819-826
• /
• 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.