• Culinary science and hospitality research
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• v.23 no.4
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• pp.22-32
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• 2017

The purpose of this study was to explore awareness of food tourism using big data analysis. For this, this study collected data containing 'food tourism' keywords from google web search, google news, and google scholar during one year from January 1 to December 31, 2016. Data were collected by using SCTM (Smart Crawling & Text Mining), a data collecting and processing program. From those data, degree centrality and eigenvector centrality were analyzed by utilizing packaged NetDraw along with UCINET 6. The result showed that the web visibility of 'core service' and 'social marketing' was high. In addition, the web visibility was also high for destination, such as rural, place, ireland and heritage; 'socioeconomic circumstance' related words, such as economy, region, public, policy, and industry. Convergence of iterated correlations showed 4 clustered named 'core service', 'social marketing', 'destinations' and 'social environment'. It is expected that this diagnosis on food tourism according to changes in international business environment by using these web information will be a foundation of baseline data useful for establishing food tourism marketing strategies.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.61-69
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• 2016

Little is known regarding the impacts of product quality and branding on perceived price and purchase intention in international cafes, Selangor, Malaysia. This study tested the relationships among product quality, branding, perceived price, and purchase intention within the context of international cafes. A total of 301 customers at 6 international cafes in Selangor state in Malaysia completed questionnaires. It was found that product quality and branding positively influence perceived price. In addition, perceived price has a significant impact on purchase intention.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.24-32
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• 2016

The number of higher education institutions in Malaysia is increasing and continuously attracts a large number of international students. Therefore, it is important for foodservice operator to understand the perception of international students towards the university cafeteria in order to create student satisfaction. The aim of this study was to identify the perception of international students towards the university cafeteria, and this paper explored four research questions in order to identify the factors affecting it. The findings of this paper included a list of factors such as food quality, choices and sanitation, price, ambience and facilities and service quality of the cafeteria. This research significantly enabled the foodservice operators to gain deeper knowledge about the factors that influence the perception of international students towards the university cafeteria, which can meet the quality standards of the university.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.161-172
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• 2017

The purposes of this study were to examine if a decision making by a tourist sequentially or hierarchically occurs in a tourism destination and to test determinants that have an effect on both a sequential and non-sequential decision making. An instrument for the study was developed with three steps. A total of 420 and 380 questionnaire were collected respectively for the first two round surveys. For the third step, a pilot test was conducted with 30 respondents. And the data analysis utilized SPSS 18.0. A logistic regression analysis with variables of tourism activity and demography was employed to investigate the factors that affect a sequence of decision-making process. As an important result, the higher the age of the tourist in a tourism destination, the more conspicuous the consumption expenditure is made through the sequential decision-making process. Additionally, it is unreasonable to apply the premises and assumptions in extant consumer behavior to tourist behavior. The process of decision making by tourists in tourism areas is driven by either non-sequential or non-hierarchical decision-making process. More discussion and implications were provided.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04a
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• pp.119-134
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• 2005

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.08a
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• pp.61-77
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• 2005

• Culinary science and hospitality research
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• v.16 no.3
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• pp.32-50
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• 2010

The empirical objectives of this study include, firstly, to identify the underlying dimensions in food tourism, secondly, to identify and test the tourists' characteristic variables that explain participation in food tourism, and finally to examine the relationship between food tourism and the characteristic variables. Derived from existing food tourism literature, three underlying dimensions of activities in food tourism are given; (1) dining at restaurants serving local cuisine, (2) purchasing local food products, and (3) dining at high quality restaurants. Four valid conceptual variables were used to test whether there are significant relationships between them and food tourism variables. They are food neophobia, variety-seeking, hedonic consumption, and identity affirmation. Based on the survey responses from 164 tourists visiting Kanghwa-do, Namisum, and Yongjong-do, multi-regression analysis was employed. The findings suggested that there were negative relationships between food neophobia and all other dimensions in food tourism. In addition, variety seeking, identity affirmation, and hedonism have positive influence on the dimensions of food tourism. Therefore, utilizing various culinary cultures, food tourism activities with increasing the availability and branding of indigenous local dishes are strongly advised to the destinations concentrating in the food tourism market.

• Culinary science and hospitality research
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• v.11 no.1
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• pp.105-118
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• 2005

The research is on the satisfaction of the students in culinary academy education which provides basic information about the operation of an efficient private culinary school, training qualified cooks. In this research, it is found that four factors which influenced on satisfaction about private culinary schools: service, environment, operation, advertisement. Students choose private culinary schools considering educational contents, sincerity and kindness of staffs, location and tuition fees. This kind of studies should go on for the private culinary academy to have efficient education environment and for educators and staff members in the private culinary academy to feel pride as an educator who takes charge in social education.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.1-11
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• 2017

The purpose of this study was to compare the cruise tours between China and U.S.A. through the semantic network analysis of big data by collecting online data with SCTM (Smart crawling & Text mining), a data collecting and processing program. The data analysis period was from January $1^{st}$, 2015 to August $15^{th}$, 2017, meanwhile, "cruise tour, china", "cruise tour, usa" were conducted to be as keywords to collet related data and packaged Netdraw along with UCINET 6.0 were utilized for data analysis. Currently, Chinese cruisers concern on the cruising destinations while American cruisers pay more attention on the onboard experience and cruising expenditure. After performing CONCOR (convergence of iterated correlation) analysis, for Chinese cruise tour, there were three clusters created with domestic destinations, international destinations and hospitality tourism. As for American cruise tour, four groups have been segmented with cruise expenditure, onboard experience, cruise brand and destinations. Since the cruise tourism of America was greatly developed, this study also was supposed to provide significant and social network-oriented suggestions for Chinese cruise tourism.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.293-302
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• 2008

The objective of this study is to suggest development methods of marine tour complexes by specializing and modernizing the renowned Jagalchi Fish Market. This study tries to suggest the ways of overcoming limitations of the traditional market place and making a unique tourism destination with affluent attractive culture elements. To preserve its position as the most famous fish market in Korea, Jagalchi market needs to more differentiate its position over competitors. To do that, it needs to avoid over-lapping of product categories among different sectors and specializing each zone according to the assigned theme. Improving tourism environments by expanding entertaining aspects, building landmark facilities and a seaside park, and tourism infrastructures. In addition, the development scheme needs to be planned unified with other city development plans to create a unified image, and a connection program with other tourism resources surrounding the target area needs to be created in order to pursue synergy effects. In the aspect of food, a large seafood center which offers various seafood from all around the world, a traditional night market street, various theme restaurants can be suggested. Successful development of the Jagalchi marine tour complexes not only has ripple effects on the region's culture, society, and other related industries but directly influences related regional tourism and commercial industry.