• Journal of Agricultural Extension & Community Development
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• v.22 no.3
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• pp.293-300
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• 2015

This study was to investigate if there are important variables of rural tourism destination for foreign tourists that discriminate rural tourism perception, experience, and intention to behavior. of the experience activity among the regions and the villages. From the literature review, the survey questionnaires was developed to measure important variables of rural tourism destination, rural tourism perception, experiences and intention to behavior. A total of 799 useful samples were collected and analyzed in SPSS. Factor analysis showed that there are four underlying dimensions (program, preparation to receive, service and regional products, and human service). the results of discriminate analysis showed that service and regional products are important variables in rural tourism perception and experiences. And also service and regional products and human service are important variables in intention to behavior. More detailed discussion and implications are provided in conclusion.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.216-224
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• 2017

The purpose of this study was to analyze the job satisfaction, turnover intention and organization commitment level of hotel employees using Herzberg's motivation hygiene theory. This study used SPSS 20.0 and AMOS 20.0 to conduct frequency analysis, reliability analysis, confirmatory factor analysis, path analysis and chi-square difference test. The results of study, first of all, Herzberg's, theory of hygiene are influenced by satisfaction of employees, organization commitment and turnover intention. It will be strongly needed to management of compensation, well-organized policy of human resources system. Lastly, in Hotel business, It showed differences having a strong influence on local employee and chain hotel employee according to method of Hotel management. In conclusion, in the hospitality industry, it is desirable to carry out on their own ways of vision and purpose each corporations rather than following regimental rules.

• Asia pacific journal of information systems
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• v.29 no.3
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• pp.359-381
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• 2019

Social networking services (SNSs) have become important and popular tools for not only presenting self-image but also sharing travel information. This study adopted self-image expressions to understand tourists' intentions to share travel information and behavioral changes in SNSs. To enhance understanding tourists' intention and behavior, the current study suggests a research model based on motivations for self-image expression (i.e., creativity, altruism and social relationship). This current study empirically resulted in the importance of users' creativity, altruism and social relationship in SNS, which leads to the intention and behavioral changes to share travel information. In addition, altruism moderated the negative effect of creativity on self-image expression as well as the positive effect of the social relationship on self-image expression. Based on the result of this study, the current study bears some implications in a theoretical and practical context.

• Journal of Smart Tourism
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• v.3 no.4
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• pp.1-4
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• 2023

• Journal of Smart Tourism
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• v.4 no.1
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• pp.1-3
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• 2024

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.11
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• pp.135-135
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• 2000

The financial performance over the twenty four-year period (1968-1991) was analyzed with respect to six performance measures : current ratio, net sales to working capital for liquidity, total liabilities to net worth for solvency, asset turnover for activity, return on assets for profitability, and cost of operations for operating. Interesting enough, small size hotel companies have enjoyed great profitability while relatively big hotel companies have fallen under the average. Further, after a certain level of firm size, the costs of operations increase, not decrease, as plant size increase. This results lead to a conclusion that getting bigger is not always good financial decision.

• Asia pacific journal of information systems
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• v.25 no.1
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• pp.143-161
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• 2015

The South Asian Association for Regional Cooperation (SAARC) nations are a potpourri of diverse religions, races and cultures with rich natural and cultural heritage but yet to tap the full potential of tourism. An investigation into the glorifying heritage of these eight SAARC nations pinpoints towards their rich food and culinary heritage that is yet to be explored to carve them as food destinations that would definitely help ameliorating tourism too. The Global Report on Food Tourism of the United Nations World Tourism Organization (UNWTO) reveals results from a survey on food tourism marketing promotion, from which internet marketing tools, such as websites have been effectively utilized to promote food tourism in a particular destination. (UNWTO, 2012). Sensing the importance of the websites in the promotion of food tourism for any destination, the present study aims at the comparative content analysis of the official tourism websites of SAARC nations to evaluate their performance from the perspective of promotion of culinary heritage on world -wide web. The modified Balanced ScoreCard (BSC) approach is incorporated into the evaluation by taking into consideration four perspectives: technical, user friendliness and site attractiveness, tourism effectiveness and food tourism effectiveness. A set of 88 critical success factors representing these four perspectives is then used to examine the websites. The study reflects on the relative strength and weakness of the tourism websites of SAARC nations in promoting food tourism and as well help suggesting the remedial measures catalyzing the food tourism promotion through websites.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.416-421
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• 2005

This study was conducted to investigate the effect of the addition of moroheiya powder on the baking qualities of the bread. Three different powder concentration levels of $0.2\%,\;0.5\%\;and\;1.0\%$ were added to flour to make the bread. The volume of the bread dough containing moroheiya powder tended to be increased compared to that of control during the fermentation period. The percentage of baking loss of the bread containing moroheiya powder tended to be less than that of control. In the texture analyzer measurement, the hardness of the bread was significantly increased by adding the moroheiya powder Springiness, gumminess and brittleness of the bread tended to increase and were all higher in the bread containing $0.5\%$ moroheya powder than in the other breads. In sensory evaluation, the bread containing $0.2\%$ moroheiya powder showed a similar tendency with control and showed the best scores, especially in taste.

• Journal of Smart Tourism
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• v.3 no.1
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• pp.9-21
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• 2023

This study investigated whether the Point of attachment (POA) theory can be used to measure the consumption intention on go and watch offline eSports games. The admiration for players, social interaction, and on-site consumption requirements for viewing offline eSports competitions are prioritized. In addition, eSports fans in various regions may have distinct consumption concepts and consumption patterns. Thus, this study surveyed China (n = 156) and South Korea (n = 127) eSports fans who subjectively perceive themselves to be fans of eSports player(s) and who have observed at least one offline eSports game. The results demonstrate that player attraction and socialization have positive and significant effects on offline consumption factors. There is no correlation between previous consumption behavior and satisfaction, but dining shows a significant positive effect on satisfaction. Moreover, there is a strong relationship between satisfaction and future attendance intention. In addition, effect of eSports fan attachment on future visit intentions are measured and there is no correlation between the two variables. The front end of the path in the new model's varied between Chinese and Korean supporters. Finally, theoretical and practical implications of this study are discussed.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.545-551
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• 2015

This study was carried out in order to investigate Korean food acculturation by married immigrant women and how it affects their children's eating habits. Using an in-depth interview method, 26 domestically residing married immigrant Chinese, Vietnamese, and Indonesian women in Korea were surveyed to investigate adaption to Korean food at the time of their immigration, their current dietary life, their preferred Korean food, major factors in managing their children's eating habits, etc. The results reveal that depending on the married immigrant women's country of birth, which plays an important role in a family's dietary life and health, acculturation phenomena occurred in which the specific eating habits of each country were grafted into Korean food. Furthermore, due to their school-age children's display of acceptance of both their homeland's and Korea's food culture, we believe that this can become a pivot point for non-governmental diplomacy where Korean food can be understood along with the mothers' countries.