• Culinary science and hospitality research
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• v.23 no.6
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• pp.70-77
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• 2017

The purpose of this study was to examine tourist satisfaction towards Hanoi local food image as well as examine the relationship between those two variables with tourist destination loyalty intention. A self-administered survey was carried out in Hanoi, Vietnam. Of the distributed 400 questionnaires, a total 393 respondents of foreign tourists were used to data analysis by a convenience sampling method. Factor analysis was performed to identify underlying dimensions of what foreign tourists expect most from Hanoi local food image. The results showed that foreign tourist perceived Hanoi local food image as, food quality, food culture, contexture features and atmospheric. The finding showed that Hanoi local food image had a direct effect on foreign tourist's satisfaction and destination loyalty intention. In addition, tourist satisfaction had a positive influence on destination loyalty intention. At last, considering the results from this study, it is suggested that it is necessary to create and maintain the identity of image by formulating appropriate strategies and it is instrumental to promote local food image based on its distinctiveness and diversity which stands for the unique native culture.

• Culinary science and hospitality research
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• v.4
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• pp.95-127
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• 1998

Recently the number of Chinese tourist in increasing. The purpose of this study is understanding of Chinese tourist's character and food culture. The tourist food service industry has become an important factor in choice tourist destination, This study is composed of six chapter as follow: Chapter Ⅰ : The purpose and the method of study Chapter Ⅱ : Change of Chinese Life Level & Environment Progress and situation of Chapter Ⅲ : Chinese Food culture and dining out trend Chapter Ⅳ : Alternatives of strategic food service environment Chapter Ⅴ : Conclusion

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.802-811
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• 2010

This study aimed to determine a tourist family's perceptions of dining at a holiday destination. A key assumption of this study was that dining at an unfamiliar locale at a tourist resort is engaging in risk-taking behavior by the tourist family. In this unfamiliar setting, participation in the local food market takes on a significant role in the tourist family's sense of satisfaction and loyalty. For the purpose of this study, involvement pertains to the family's perceived relevance of the objective of this study based on inherent needs, values, and interests. For this study, 151 subjects vacationing with his/her family on Jeju Island participated. To perform research on perceived risk and involvement in terms of the decision maker's capacity, only one member of each family responded to the survey, which examined the impact on sense of satisfaction of perceived risk and involvement in the local food scene. Perceived risks were divided according to financial, performance, physical, social-psychological, and time-risk factors. Perceived risk and involvement were found to be significant predictors of the overall satisfaction of the tourist family's local food consumption. Furthermore, performance risk was determined to be significantly linked to the tourist family's dining sense of satisfaction and loyalty. These findings provide some meaningful marketing implications for Jeju Island's tourism industry. Reducing the performance risk and increasing the local food involvement may activate rural tourism and local food consumption. Theoretical and practical contributions to local food marketing are discussed.

• Journal of the Korean Regional Science Association
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• v.8 no.2
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• pp.11-26
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• 1992

In spite of her abundant natural resources for tourist industry, Kangreung and Sokcho area became lagged in economic development during the national industrialization. The major purpose of this study is to exactly purpose of this study is to exactly measure the impacts of tourist industry on regional development. Through the regional input-output analysis, we found some critical facts: (1) Input coefficients are relatively high in those industries as fish products, food and drink products, and printing and publishing. (2) Input coefficients are high in fiber and apparel products, and other manufac-turing. (3) Induced production effects are high in chemical and coal products, fish products, food and fish products, printing and publishing, and public administration for Sokcho. (4) As for the induced employment effect, food and lodging, other services, wholesale and retail show high coefficients. (5) As for the location quotients, food and lodging, fish products, transportation and ware housing are identified as basic industries. Through the questionnaire survey, we also found some important facts: (1) Residents tend to evaluate employment effects higher than the income effects from resort-related development. (2) Pollution, forest demolition, general price increase, and traffic congestions are more serious than ever reported. (3) Willingness to participate in resort development is high, but is discouraged by the lack of regional capital. Based on these findings, we suggest some future directions of tourist industry: (1) blocking the leakage of income produced in tourist and tourist industry, (2) connection between fishery and tourist industry, (3) development of tourist route, and (4) administrative reshuffling that helps joint development between private and public sectors.

• Culinary science and hospitality research
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• v.1
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• pp.91-102
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• 1995

The result of this study will be influenced on hotel food & beverage to large extent. And that is linked with want the government is pursuing. What this study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various effects, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Third, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.

• Journal of Digital Convergence
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• v.16 no.6
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• pp.9-18
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• 2018

Recently, the necessity and interest to improve the tourism preparedness for enhancing the quality of foreign tourists is increasing, but the related research is insufficient. The purpose of this study is to identify the preferential improvement elements related to the tourism preparedness of foreign tourists. To do this, we applied the R-IPA analysis to analyze and compare the elements affecting the tourist preparedness according to tourist type and time period. As a result of R-IPA analysis for all tourists, the elements that need to maintain the current quality levels were food, security, transit, shopping, and tourist attractiveness and the elements that need to be improved but low priority were language communication, travel expenses, and tourist information service. As a result of R-IPA analysis by tourist type, for individual tourists it is necessary to maintain current quality levels of transit, food, shopping, tourist attractiveness, and security. For group tourists, it is necessary to maintain current quality levels of accommodation, shopping, tourist attractiveness, and tourist information service, but food needs to be urgent improvement.

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

• Culinary science and hospitality research
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• v.1
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• pp.103-125
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• 1995

The result of this study well be influenced on hotel food & beverage to large extent. And that is linked with what the government is pursuing. What This study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Thrid, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.258-269
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• 2010

This study examines an evaluation on the effect of service quality of food products on tourist satisfaction. Style, pleasantness, reliability, kindness, and guarantee were selected as service quality factors for this study. Also, expected effects, purchase intention, and repurchase intention were used to examine tourists' satisfaction levels. To verify the relationship between the service quality of food products and tourist satisfaction, it used one hundred twenty sample cases. The results service quality are as follows. First, the types of service quality were drawn based on the characteristics of service quality. Second, the service quality of food products had positively significant influence on the satisfaction levels of purchase behavior. Third, the types of service quality and the satisfaction levels of purchase behavior were significantly different.

• Journal of Agricultural Extension & Community Development
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• v.23 no.3
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• pp.321-334
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• 2016

Food is one of the essential elements of the tourist experiences. The study aims to segment food tourists for benefit sought. This study attempted to segment tourists who had experienced local food at tourist destinations by their benefit sought to meet local food. A self-administered survey was obtained from 498 visitors in the study areas. Results from the factor analysis show that the most explained variances of benefit sought were food taste (17.2%) and refresh (12.9%). Five distinct segments were identified based on the benefits; family seeker (17.6%), passive seeker (15.1%), want-it-all seeker (23.1%), raw material seeker (31.8%), gastronomic seeker (12.4%). In addition, a significant difference in the characteristics of tourists who had tasted local food at tourist destinations was observed in terms of occupation, income, education, expenditure for food, and tour distance. Implications are discussed relative to marketing strategies.