Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Perceived Value, Importance of Nutrition Information, and Behavioral Intention for Food Tourism in Busan

  • Son, Joung-Min (School of Hospitality and Tourism Management, Kyungsung University) ;
  • Lee, Eun-Jin (Dept. of Culinary Science and Foodservice Management, Sejong University) ;
  • Kim, Hak-Seon (School of Hospitality and Tourism Management, Kyungsung University)
  • Received : 2016.01.12
  • Accepted : 2016.01.18
  • Published : 2016.01.31
Download PDF
⟨ Previous Next ⟩

Abstract

Food is widely accepted as very important factor in tourists' experiences by researchers. However, few studies revealed tourists' importance of food for their travel. Therefore, through a case study in Busan (South Korea), this study aims to critically assess the importance of food tourism from domestic tourists' perspectives. In particular, this study assess the relationship between food tourists' value, nutrition information, behavioral intention of tourists' food experiences during their travel. Using SmarPLS program, a quantitative research methodology involving a structured questionnaire has been adopted. The results reveal that food tourists' value and importance of nutrition information plays different roles in food tourism. Food tourism value and nutrition information has shown its importance for increasing revisit intention in Busan. In light of these findings, marketing strategies can be identified to accelerate the development of food tourism at a destination.

Keywords

References

  1. World Tourism Organization (2012). Global Report on Food Tourism, UNWTO, Madrid.
  2. An HY, Jeon HJ, Yang TS (2009) A study on the customer behavior and recognition of Jeju regional cuisine: Focusing on customer satisfaction, revisit intention, and word of mouth among the tourists in Jeju. The Korean Journal of Culinary Research 15(2):93-107.
  3. Kim JH (2012). A study on the current status and activation of food tourism festivals: Centering around Gwangju, Jeonnam province. The Korean Journal of Culinary Research 18(5):129-145.
  4. Kim JE, Lim ST, Han HS (2013). Investigating the impact of Busan convention-tour contents on image of Busan, expected value, and internationalconvention participation intention. Journal of Tourism and Leisure Research 25(2):213-230.
  5. Gedrich K (2003). Determinants of nutritional behavior (sic): A multitude of levers for successful intervention. Appetite 41(3):231-238. https://doi.org/10.1016/j.appet.2003.08.005
  6. Crompton J (1979). Motivation for pleasure vacation. Annals of Tourism Research 6(4):408-24. https://doi.org/10.1016/0160-7383(79)90004-5
  7. Bessiere J (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis 38(1): 21-34. https://doi.org/10.1111/1467-9523.00061
  8. Jang SO, Woo IS (2015). A study on consumer awareness, preference, and consumption behavior regarding local food: Focusing on Gyeongju area. The Korean Journal of Culinary Research 21 (2):154-170.
  9. Long LM (2004). Culinary Tourism. The University Press of Kentucky. USA.
  10. Quan S, Wang N (2004). Towards a structural model of the tourist experience: An illustration from food experience in tourism. Tourism Management 25(3):297-305. https://doi.org/10.1016/S0261-5177(03)00130-4
  11. Hall CM, Mitchell RD (2000). We are what we eat: Tourism, culture and the globalisation and localisation of cuisine. Tourism Culture and Communication 2(1):29-37.
  12. Chang RCY, Kivela J, Mak AHN (2010). Food preferences of Chinese tourists. Annals of Tourism Research 37(4):989-1011. https://doi.org/10.1016/j.annals.2010.03.007
  13. Chang RCY, Kivela J, Mak AHN (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management 32(2):307-316. https://doi.org/10.1016/j.tourman.2010.02.009
  14. Ahn J, Jun KY, Kim HS (2015). An exploration of the relationships among brand value, customer satisfaction and behavioral intention in fast food restaurant visitors. Culinary Science and Hospitality Research 21(5):14-24. https://doi.org/10.20878/cshr.2015.21.6.002002002
  15. Kwon KI, Park SH, Lee JH, Kim JY, Yoo KS, Lee JS, et al (2007). Prevalence of nutrition labeling and claims on processed, and packaged foods. Korean J Community Nutr 12:206-213.
  16. Borra S (2006). Consumer perspectives on food labels. Am J Clin Nutr 83:12-35.
  17. Kim HS, Oh CR, No JK (2016). Can nutrition label recognition or usage affect nutrition intake according to age? Nutrition 32(1):56-60. https://doi.org/10.1016/j.nut.2015.07.004
  18. Jennings L (2008). Menu-labeling mandates meet industry's resistance nationwide. Nation's Restaurants 42(12):1-41.
  19. Hwang J, Lorenzen CL (2008). Effective nutrition labeling of restaurant menu and pricing of healthy menu. Journal of Foodservice 19(5):270-276. https://doi.org/10.1111/j.1748-0159.2008.00108.x
  20. Feather NT (1990). Bridging the gap between values and actions: Recent applications of the expectancy-value model. in Handbook of Motivation and Cognition: Foundation of Social Behavior, edited by Higgins ET and Sorrentino RM. New York: Guilford, 151-92.
  21. Boo YK, Noh JW, Kim YM, Kim SS, Rha YA (2015). Perception of privacy and sensitivity of personal information among university students. Culinary Science and Hospitality Research 21(5):25-37. https://doi.org/10.20878/cshr.2015.21.5.003
  22. Joung HW, Choi EK, Lee DS, Kim HS (2010). Exploring internal marketing mix and its applications in the foodservice industry. Culinary Science and Hospitality Research 21(5):192-203.
  23. Ringle, CM, Wende S, Will A (2005). SmartPLS 2. Hamburg.
  24. Hair JF, Hult GTM, Ringle CM, Sarstedt M (2014). A Primer on Partial Least Squares Structural Equation Modeling (PLS-SEM). Thousand Oaks, CA: Sage.
  25. Henseler J, Ringle CM, Sinkovics RR (2009). The use of partial least squares path modeling in international marketing. Advances in International Marketing 20:277-320.