• Asia-Pacific Journal of Business
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• v.8 no.2
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• pp.75-94
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• 2017

This study aims to develop a conceptual framework linking antecedents and consequences of online platform experience in the context of hospitality businesses. In doing so, an introduction to online platform experience in the hospitality industry was made, and environmental stimuli, that is, enablers of online platform experience were identified: information, entertainment and relation. Additionally, the theoretical review attempted to explain how customers are likely to be engaged in, and to be loyal to, the hospitality organizations' provisions in the context of online platforms. When presenting the theoretical model, a Stimulus-Organism-Response paradigm was employed to propose the hypotheses predicting positive online platform experience, which seems to derive from internally provoked cognition and affection within individuals, leading to behavioral consequences. This model is expected to be applicable to the online context, where hospitality businesses tend to adopt the concept of gamification and to implement associated loyalty programs. Finally, theoretical and practical implications, along with potential avenues of future research, were discussed.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.96-107
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• 2016

The purposes of the study are (1) to explore relationships amongst attitudes to positive/negative tourism impacts, community satisfaction, government trust, and support for tourism development and (2) to provide practical implications for policy makers how they can gain residents' support by increasing community satisfaction and government trust, which are resulted from attitudes to tourism impacts. A questionnaire is self-administered to local residents using a systematic sampling method in Ninh Hai Commune, Hoa Lu District, Ninh Binh Province, Vietnam. The results indicate community satisfaction and government trust are core factors of support for tourism development. The study highlights that to attain community satisfaction and government trust, the policy makers should especially increase positive socio-cultural and environmental impacts and minimize negative economic impacts on the community simultaneously.

• Journal of Smart Tourism
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• v.1 no.4
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• pp.3-7
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• 2021

Although Geographic Information Systems (GISs) have commonly been employed as powerful tools for manipulating and displaying spatial data in community-based tourism, a variety of GIS functions still lack the capabilities required to assist multiple decision makers to come to consensual decisions. In this study, I propose an alternative approach: spatial multicriteria decision analysis (SMCDA) that could reflect diverse decision makers' preferences by integrating GISs and multicriteria decision analysis (MCDA). I review the small number of case studies that have employed SMCDA, with a focus on the roles of GISs and MCDA. The methodological integration of GISs and MCDA into multi-spatial decision support systems offers the potential to implement participatory decision-making to solve complex spatial problems in community-based tourism planning, development, and management.

• Asia pacific journal of information systems
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• v.28 no.2
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• pp.93-113
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• 2018

Destination attributes represent the attractiveness of destinations that pull tourists to visit them. Destination marketers must understand what motivates tourists to choose certain destination attributes before they travel. Considering religious tourists plays an important aspect in influencing travel decisions, especially destination choices. For instance, the appearance of Islamic religious attributes in destinations can delight Muslim tourists and stimulate their satisfaction and loyalty. This study examines smart tourism city. In particular, it investigates the effects of Seoul's destination attributes on Muslim tourists' satisfaction and loyalty to South Korea. Results show that non-Islamic destination attributes (conventional attributes) have positive relationship with Muslim tourists' satisfaction, and their satisfaction is positively related to their loyalty toward South Korea as a travel destination.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.34-43
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• 2018

The objective of this study was to acquire a general and text-based awareness and recognition of cruise food hygiene through big data analytics. For the purpose, this study collected data with conducting the keyword "food hygiene, cruise" on the web pages and news on Google, during October 1st, 2015 to October 1st, 2017 (two years). The data collection was processed by SCTM which is a data collecting and processing program and eventually, 899 kb, approximately 20,000 words were collected. For the data analysis, UCINET 6.0 packaged with visualization tool-Netdraw was utilized. As a result of the data analysis, the words such as jobs, news, showed the high frequency while the results of centrality (Freeman's degree centrality and Eigenvector centrality) and proximity indicated the distinct rank with the frequency. Meanwhile, as for the result of CONCOR analysis, 4 segmentations were created as "food hygiene group", "person group", "location related group" and "brand group". The diagnosis of this study for the food hygiene in cruise industry through big data is expected to provide instrumental implications both for academia research and empirical application.

• Culinary science and hospitality research
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• v.4
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• pp.271-293
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• 1998

The purpose of this paper is to development of tourism resource in KangWon-Do and the plans for improvements. This research is organized into five sections. Section I, introduces its objectives scope. Section II, provide the theory of tourism in KangWon-Do. Section III, analyzed the actual state of resource and problems of tourism development in KangWon-Do. Section IV, the plans for improvements of development tourism in KangWon-Do. Section V, descrives the conclusion of this thesis. The result show that it is very important to review and understand many kinds of problems which development of tourism resource in KangWon-Do and the plans for improvements.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.167-176
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• 2018

In this study, Big Data was used to collect the information related to 'Cooking Academy' keywords. After collecting all the data, we calculated the frequency through the text mining and selected the main words for future data analysis. Data collection was conducted from Google Web and News during the period from January 1, 2013 to December 31, 2017. The selected 64 words were analyzed by using UCINET 6.0 program, and the analysis results were visualized with NetDraw in order to present the relationship of main words. As a result, it was found that the most important goal for the students from cooking school is to work as a cook, likewise to have practical classes. In addition, we obtained the result that SNS marketing system that the social sites, such as Facebook, Twitter, and Instagram are actively utilized as a marketing strategy of the institute. Therefore, the results can be helpful in searching for the method of utilizing big data and can bring brand-new ideas for the follow-up studies. In practical terms, it will be remarkable material about the future marketing directions and various programs that are improved by the detailed curriculums through semantic network of cooking school by using big data.

• 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.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.130-139
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• 2018

The purpose of this study was to grasp the profitability of coffee franchise companies using ROIC tree, ROA and ROE. As a result, ROA was using assets efficiently, and some companies are in desperate need to improve their management based on past brand recognition, and a new paradigm management strategy is urgently required. In particular, the franchise company's current cost burden is greater than comparable firms. In ROE, the capital was operating efficiently. Since ROIC is very difficult to classify business related and operating related amounts accurately based on financial statement information, there is a limit to accurate ROIC calculation. Therefore, ROIC is estimated to be 7.6~38.29% as of 2016 based on ROIC calculation. In the case of continuous growth companies, investments are made to improve steady sales, but some companies seem to be unable to escape from past paradigm. In order to continue the growth of the company beyond the accounting profit in the future, the ROIC Tree can be used to measure the subdivided management performance and propose efficiency plan.

• Journal of Korea Trade
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• v.27 no.4
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• pp.101-122
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• 2023

Purpose - Acknowledging the limitations of the widely-used concept of destination image, this study proposes the concept of tourism image using trade in tourism service on the basis of Leiper's (1990) tourism system. This new concept incorporates an image formed from South Koreans focusing on the tourist holistic experience relevant to the United States based on the tourist rather than the tourism destination. Design/methodology - A convergent parallel mixed-methods study design constituted the concept, which emerges from the analysis of narratives and quantitative examinations of South Koreans focusing on tourism experience to the United States. Findings - The study considers the following aspects in addition to destination image: first, images formed outside the destination, e.g., in the tourist generating region and the transit region; second, non-hedonic images, which are a part of the tourist experience despite not directly involving a visit to the tourist attractions; and third, non-service-driven elements, such as co-created destination images formed from interaction with residents and fellow tourists. Originality/value - The tourism image concept allows consideration of aspects that have been overlooked in destination image studies yet may affect the image of the tourism experience.