Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

A Study on the Recognition, Satisfaction, and Revisit Intentions of Japanese Tourists based on Traditional Korean Foods

방한 일본관광객의 한국음식에 대한 인식, 만족도 및 재방문의도에 관한 연구

  • Lee, Yeon-Jung (Department of Food service management and Culinary, Gyeongju University)
  • Published : 2007.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the impacts from the recognition and satisfaction of Korean foods on the revisit intentions of japanese tourists to Korea. The subjects of this study consisted of 365 Japanese tourists visiting Korea. The findings are summarized as follows: (1) the recognition of Korean food included 'the quality of food material is fresh and good'(3.99 pints), 'Korean food is nutritious and healthful food'(3.89 points), and 'Koran food consisted of grains and vegetables, and the cooking methods were developed specially'(3.88 points) in the order. (2) They were highly satisfied with the 'nutrition of the food,' 'taste of the food,' and 'quantity of the food,' in terms of the Korean food quality however, they were not satisfied with 'Japanese marks on ingredients,' 'sanitary,' 'smell,' and 'freshness.' (3) The most influential recognition variables to affect revisit intentions to Korea was 'health knowledge' followed by 'unique,' 'preference,' 'experience,' and 'interest.' (4) The most influential satisfaction variable to affect revisit intentions to Korea was 'food and menu' followed by 'translation and understanding,' and 'flavor and appearance.'

Keywords

References

  1. Bae YH, Jinlin Z. 2003. Marketing strategy for korean restaurants in florida -through view of customers' preference, recognition and satisfaction. Korean J Foodservice Management 6(2): 85-100
  2. Chang HJ, Yang IS, Chung LN, Shin SY. 2004. The study on the present status of overseas and domestic tourism products focusing on traditional foods. Korean J Food Culture 19(4): 392-398
  3. Chang MJ, Cho MS. 2000. Recognition and preference to korean traditional food of foreign visitors in Korea. Korean J Food Culture 15(3): 215-223
  4. Chen JS. 2001. A case study of Korean outbound travelers' destination images by using correspondence analysis. Tourism Management, 22: 345-350 https://doi.org/10.1016/S0261-5177(00)00066-2
  5. Cho HJ. 2000. A study of high school students' perception and preference for Korean traditional foods in Secheon area. MS Thesis. Kunsan National University Education Graduate School
  6. Choi MS, Jung EH, Hyun TS. 2002. Perception and preference of Korean traditional foods by elementary school students in Chungbuk province -traditional holiday food, rice cake, non-alcoholic beverage-. Korean J Food Culture 17(4): 399-410
  7. Choi SK, Lee YJ, Park SS. 2004. A verification study on the strengthening of recognition of native cuisine-with respect to Hadong-Gun area, Kyungsangnam-Do. Korean J Food Culture 19(3): 285-294
  8. Han E. 1994. The present status of processing technique on traditional food and its development measures. Korean Food Development Institute 27: 15-37
  9. Jang DJ, Kim SA, Kim SH, Lee KK, Lee HJ. 2005. Survey of consumer perception for derivation of superior factors in various korean traditional foods. Korean J Soc Food Cookery Sci 21(6): 800-812
  10. Jang YL, Park JU. 2004. A study on the impact of Korean wave on Korea's tourism image. Korean J Tourism Management Res 20: 319-336
  11. Jeong SH. 2003. Strategy for increase of foreign tourists using the Korean wave in Jeju. Korean J. Tourism Management Res 19: 313-335
  12. Jo HY. 2003. Study on korean wave(Han-Ryu) among the Chinese youth and prospect of Korea-China relation. Korean J Youth Res 10(1): 223-247
  13. Joo NM, Kennon LR, Sim YJ, Lee KA, Jeong HS, Park SJ, Chun HJ. 2001. The perception and preference of Americans residing in Korean for Korean traditional food. J Korean Home Economics Assoc 39(6): 19-23
  14. Kim DH. 1998. Literature review on food culture by tourism resources in Korea. Korean J Tourism Information Res 2: 287-304
  15. Kim KA, Jung LH, Jeon ER, Jeong JA. 2005. Consciousness on the Korean traditional food of school food service dietitian. Korean J Home Economics Assoc 43(2): 127-142
  16. Kim SA, Lee MA, Kim EM, Lee SJ. 2004. The gap analysis of recognition and preference for korean traditional foods and restaurants between foreign visitors and foreign residents. Korean J Soc Food Cookery Sci 20(6): 619-629
  17. Kim SM. 2001. A study on the attitudes of the university students in the Kyung-book area on the traditional foods(2)-the recognition, the seasonal customs and the life style-. Korean J Soc. Food Cookery Sci 17(2): 49-58
  18. Ko HS, Lee JY. 2003. A market segmentation of Korean outbound tourists by their motivation. Korean J Hospitality Admin 12:103-118
  19. Korean National Tourism Organization. 2005. Korean Tourism Statistics 2005
  20. Kweon SY, Yoon SJ. 2006. Recognition and preference to Korean traditional food of chinese at Seoul residence. Korean J Food Culture 21(1):17-30
  21. Kwon SJ, Lee JH. 2004. Development of native local foods of the northern part of Gyongsang-Bukdo and their commercialization. Tourism Res 19: 49-60
  22. Lee SH, Park YB. 2002. Tour experience program development a utilizable cooking peculiar of an Andong locality. Korean J Culinary Res 8(3):147-168
  23. Lee YJ. 2005. A study on the preference of Korean food and revisiting intention of Japanese tourists. J East Asian Soc Dietary Life 15(3): 247-256
  24. Lee YJ, Choi SK. 2004. A study on the recognition and preference of university students for native foods in Gyeongju area. Korean J Foodservice Management Soc 7(1):157-174
  25. Lee YJ, Seo YJ, Joo HS, Choi SK. 2005. A study on the satisfaction for the menu quality of Korean traditional food of Japanese tourists. Korean J Food Culture 20(2): 283-291
  26. Lim JW. 2001. A study of Korean traditional food influencing satisfaction on travel, MS Thesis, Sejong University
  27. Min SH, Park OJ. 2004. A survey on the Korean food preference, frequency and nutritional knowledge of college students in Kangwondo area. Korean J Food Culture 19(1): 43-51
  28. Park BR. 2000. Development of tourist foods merchandising using traditional indigenous foods of Inje-Gun. Korean J Tourism Res Assoc 12: 123-144
  29. Seo GH, Lee SB, Sin MJ. 2003. Research on korean food preference and the improvement of korean restaurants for Japanese and Chinese students in Korea. Korean J. Soc. Food Cookery Sci. 19(6): 715-722
  30. Sim YJ, Jung BM, Kim ES, Joo NM. 2000. A survey for the international spread of Korean food from the Korean residents in the U. S. Korean J Soc Food Cookery Sci 16(3): 210-215
  31. Son YJ. 2005. A study on the need of development for tourism merchandising of regional cuisine in Kyonggi province. Tourism Research 21:211-226
  32. Yang IS, Chang HJ, Shin SY, Chung LN. 2004. Inbound tourism product development of korean traditional food culture. Korean J Foodservice Management Soc 7(3):87-116