• Journal of the Economic Geographical Society of Korea
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• v.14 no.1
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• pp.19-32
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• 2011

This study compares the results of two Importance-Performance Analyses (IPA) on the convention destination images in Korea by meeting and exhibition planners. Meeting and convention planners carefully evaluate convention destinations by considering meeting room facilities, hotel service quality, safety/security, air transportation access and hotel room availability as the most important attributes of a convention destination. On the other hand, night life, exhibition facilities, scenery/sightseeing opportunities, food and lodging costs and restaurant facilities are considered as the least important attributes of a convention destination. The study revealed that convention destination attributes ranking is dynamic and continuous evaluation should be done to determine the current perception of the meeting and exhibition planners. Meeting and exhibition planners' importance grid of the convention attributes is dynamic and changed with the environment and needs of their clientele. In this study it was noted that the ranking for some attributes has dramatically changed.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.69-79
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• 2014

How the menu selection attributes and menu design attributes influence the customer value and customer satisfaction is a major study object. In order to achieve the purpose of this study, a questionnaire survey was conducted to the consumers of 4 Western restaurants. Selecting 223 copies, the diversity of menu and convincibility of menu turned out to be influential on the customer value. In the Hypothesis 2, menu selection attributes turned out to be influential on the customer satisfaction. In the Hypothesis 3, menu design turned out to be influential on the customer value. In the Hypothesis 4, menu design turned out to be influential on the customer satisfaction. In the Hypothesis 5, the customer value turned out to be influential on the customer satisfaction. The study shows that the importance of menu selection and menu design is a significant in regards to customer value and customer satisfaction.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.1-17
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• 2011

The purpose of this study is to make an evaluation on menu selection and satisfaction levels of the tourists who visit Korean restaurants in Busan. This study aims to propose general, strategic plans for improving the menu quality management of Korean restaurants in the future and find out measures to make restaurant users satisfied and revisit. A survey was conducted on ordinary people who had visited Korean restaurants in tourist hotels in Busan. A total of 310 copies of questionnaire were distributed to them from September 1 to 30, 2008. The SPSS/PC+ for Window 12.0 was used for data processing and analysis. As a result, it was found that selection attributes of Korean restaurant menu had an effect on customer satisfaction and revisit intention, and the most influential factors were health and menu designs. These days, people are getting more interested in keeping in shape with the Well-being trend. Such a modern trend is an important factor when selecting menu items. Therefore, when menu management is considered, health-related factors need to be considered more than anything else. In addition, various and unique menu items need to be designed to draw people's curiosity and make customers revisit.

• Journal of the Korean association of regional geographers
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• v.11 no.5
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• pp.440-457
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• 2005

The purpose of this study was to examine the importance and satisfaction of exhibition and convention destinations from the MICE(meeting, incentive tour, convention, and exhibition) planners. Overall, four results were revealed from this study. First, considering the importance of selection attributes, soundproofing, lighting, temperature, A V facilities, the space of main convention hall and exhibition were the most important attributes. Second, hypothesis 1 suggested that there were statistically significant differences in the attributes of convention destination selection based on the socio-demographic variables. More specifically, a statistically significant was found in the 17 attributes out of 5 factors and 4 demographic variables. Third, hypothesis 2 suggested that there were statistically significant in the attributes of convention destination selection based on the planning characteristics of MICE. For instance, statistically significants were found 9 attributes out of 5 factors and the 4 planning characteristics. Fourth, the regional space of exhibition and convention was the most influential to the intention to revisit, followed by exhibition and convention facilities and use cost. And also, considering the recommendation to the other MICE planners who recently have used exhibition and convention centers, the facilities was the most influential, followed by use cost and tourism space surrounding exhibition and convention centers.

• Journal of the Korea Convergence Society
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• v.9 no.2
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• pp.191-200
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• 2018

In this study, the relationship between selective attribute and socio-maturity was found to be statistically significant in cooking major of cooking high school students. The selective attribute of cooking major influenced the affinity of members and the selective factor of cooking major was social Affecting the management of self - esteem and self - efficacy. The selection process of cooking major affects the superior adaptability of school life. The results of this study are as follows. First, the relationship between the social maturity and the satisfaction of the majors of the cooking major students was statistically significant in the hypothesis of the model, and the member relational affinity and social intimacy influenced the participation of the curriculum model And social maturity influenced social intimacy.

• The Journal of Information Systems
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• v.20 no.2
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• pp.37-55
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• 2011

Ubiquitous tourism information systems are more and more required to provide cultural contents comprising material heritage, performing art, folk tradition, handicraft or customs of everyday life, along with traditional tourist information about hotel facilities and infrastructure. This study attempts to investigate the effect of tourists' hotel preference attributes in terms of their satisfaction with ubiquitous tourism service. In so doing, 145 questionnaires were used to analyze the satisfaction of u-tourism service and the hotel preference attributes through the field survey. The questionnaires were collected from hotel employees who had experienced the ubiquitous tourism service. It is found that some of hotel-preference attributes positively influence u-tourism satisfaction but not all of them did. Service and differentiation attributes had an impact to u-tour and u-hotel function. And beverage attributes, to u-tour function, and convenience attributes, to u-hotel function. These findings mean that the hotel built u-tourism infrastructure gain a competitive advantage than the otherwise hotel.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.37-54
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• 2003

As the life style of modern people is gradually being more scientific, up-to-date and specialized, food habit and food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some attempts were made: First, discuss the theories on Italian food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors in hotel Italian restaurant. Third, make an empirical analysis of menu-selection factors in hotel Italian restaurant to suggest in which direction it should move forward. Fourth, analyze the relationship of demographic characteristics to menu-selection factors.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.55-72
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• 2003

This study systemized the theories of promotion menu and surveyed the clients using hotel restaurants. This study has a goal of establishing marketing plans of development of the promotion menu by observing the choice attributes of promotion menu. The followings are the results of this study. First, the distinctiveness from the previous food appeared to be very important when selecting the promotion menu. Second, one of the big problems in the hotels is that unreasonable price. Third, most of the people get information on the promotion menu from newspapers and magazines. Fourth, a thorough training of the employees is needed and a high-quality incentive policy needs to be done.

• The Journal of the Convergence on Culture Technology
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• v.8 no.4
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• pp.375-380
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• 2022

The purpose of this study is to find out consumers' perception and meaning of convenience store convenience food by using big data. For this study, NNAVER and Daum analyzed news, intellectuals, blogs, cafes, intellectuals(tips), and web documents, and used 'convenience store convenience food' as keywords for data search. The data analysis period was selected as 3 years from January 1, 2019 to December 31, 2021. For data collection and analysis, frequency and matrix data were extracted using TEXTOM, and network analysis and visualization analysis were conducted using the NetDraw function of the UCINET 6 program. As a result, convenience store convenience foods were clustered into health, diversity, convenience, and economy according to consumers' selection attributes. It is expected to be the basis for the development of a new convenience menu that pursues convenience and convenience based on consumers' meaning of convenience store convenience foods such as appropriate prices, discount coupons, and events.

• Journal of the Korean Society of Food Culture
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• v.39 no.1
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• pp.30-37
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• 2024

Consumption market research was conducted on gradually increasing vegetarians using various selection attributes. Factors were extracted to identify vegetarian selection attributes and to divide the study cohort into groups, continuous variables (health, animal welfare, eco-friendliness, religion, familiarity, convenience, stability, and cost) and categorical variables (age, marital status, vegetarian duration, and vegetarian frequency) were simultaneously subjected to two-step cluster analysis. Cluster 1 contained high proportions of 20-29 and 30-39 year-olds, which are MZ-generation age groups. A high proportion had a vegetarian duration of 1-3 years, and the popular reasons for vegetarian selection were animal welfare and eco-friendliness. Cluster 2 contained high proportions of 50-59 and 40-49 year-olds, and many in this cluster were married, and mean vegetarian duration was ≥15 years. In addition, significant differences were observed between Clusters 1 and 2 in terms of religion, health, familiarity, cost, stability, and convenience. This study should contribute significantly to predicting vegetarian consumers' selection decisions and consumption behaviors and provide reliable marketing data for foodservice companies that develop vegetarian foods.