• Asia-Pacific Journal of Business
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• v.15 no.1
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• pp.305-318
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• 2024

Purpose - The purpose of this study was to conduct a preliminary study to identify key trends on research articles indexed in KCI in relation to tourism in Jeju and sports tourism. Design/methodology/approach - Information regarding research articles focused on Jeju tourism and sports tourism indexed in KCI (145 and 120 articles respectively) were collected and finally abstract written in Korean of 100 and 91 articles on sports tourism and Jeju tourism respectively were chosen for the further analysis after removing redundant articles. R program was used to analyze keyword frequencies, co-occurring terms, and degree/betweeness centrality measures and visualize the keyword network results. Findings - Event, marketing, content, program, implication, service, stadium, and tourism destination have been identified as keywords with highest frequencies among research on sport tourism, whereas tourism destination, image, brand, content, data, Chinese, satisfaction, eco-tourism service, place of arrival were highly appearing terms among research on Jeju tourism. Research implications or Originality - This study highlighted that Jeju has been interlinked with a range of terms such as programs influencing Jeju tourism, natural environment, tourism-related resources (e.g., museums, dramas, etc.), whereas sports has been closely related to sports event and vaiours types of sports (e.g., bicycle, staking, and scuber), but not to Jeju-do.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.389-395
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• 2010

This research was focused on observing the effect of Makgeolli's selection attributes on customer satisfaction, recommendation intention, and repurchase intention. The purpose of this study was to examine to present a marketing-related suggestion by finding the components that needs to be discussed in order to satisfy the customer and lead to positive word of mouth and repurchasing in the perspective of a corporation. The evidence to achieve the research purpose can be summarized as below. To begin with, the causes of Makgeolli's selection attributes were classified into 9 types, which are design and ad image, expertise and tradition, drinking experience and in harmony with food, taste and freshness, materials and origin, brand image, flavor and color, alcoholic and nutrition, and finally price and recommendation. And it showed up that the average importance of the taste and freshness is the highest. Moreover, the study on the Makgeolli's state of being potable showed up that the drinking number was no more than once a month, and one drink was almost all less than a bottle. The drinking place was usually tavern, and word of mouth was the most often used information medium that contacted Makgeolli. The potential of the Makgeolli's globalization is 80.6% which added positive and very positive, that enables us to infer that the Makgeolli's global dependency is very high. Third, from the 9 types of classification mentioned before, taste and freshness, and price and recommendation were proved to be influential in satisfaction, and recommendation is affecting the repurchase intention and the recommendation intention.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.86-94
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• 2017

This study was conducted to derive a positioning map using multidimensional scaling method to understand how the brand image of national foods including Korean food, Chinese food, Japanese food, Thai food, and Vietnamese food is perceived by domestic and foreign tourists. In order to achieve the research purpose, this study collected 250 data through online and offline surveys for potential food tourists who are interested in visiting overseas. Except the unfaithful responses or missing values, 202 data were analyzed. As a result, first, 8 factors which are considered to be important by food tourists were extracted. Second, the result of similarity analysis using ALSCAL and PROXSCAL did not show that the foods of the five countries were very similar, but all countries seemed to be more likely to compete with each other. Third, attribute selection also indicates that mean value of food taste (3.88), national image (3.82), and sufficient food quantity (3.65) had high level of importance, respectively. These results may provide practical implications for development of branding strategy in food tourism.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.10
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• pp.2241-2246
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• 2015

Recently for efficient management, companies have collected and investigated information about customers' feedback by using a system that analyzes big data from social media. This paper proposes more accurate and efficient evaluation method of collecting and investigating customers' feedback using social big data for travel agency, which is representative company of hospitality industry. First, it designs service model and, as a test-bed, analyzes media channel, customer satisfaction, and brand-image etc. of big 5 travel agencies in Korea. In addition, we suggest an analysis result of evaluating preference with positive rate and negative rate by proposed evaluation method. It allows a travel agency to know which area should be improved corresponding to evaluation item; thus, suggested evaluation method is effective to manage customers even more efficiently.