• 한국병원경영학회지
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• 제15권4호
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• pp.165-190
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• 2010

Objectives : This study was supposed to investigate factors which influence to preference of medical tourism products of Japanese tourists in Seoul, Korea. Methods : Data were collected from 228 Japanese tourists who visited' Seoul Center for Culture & Tourism' in Myeong-dong, Seoul, Korea. We measured factors which influence to preference for medical tourism. The data were analyzed by T-test, ANOVA, and multiple regression analysis. Results : The major findings were as follows ; Japanese tourists preferred medical products in the order of skin care, oriental medicine treatment, health screening, and scaling & teeth whitening. They considered technical level of medical staff most importantly, followed by safety of medical products, communication during diagnosis and treatment, follow-up service, modernization of medical facilities and equipment, and the reasonable medical expenses. Japanese tourists' preferred medical institutions in the order of a university hospital, a specialty clinic, a special hospital, They said they intend to pay 50,000 to 150,000 yen for medical tourism. The preference to medical tourism products are that single women group in their twenties and thirties for skin care, married people group aged over thirties preferred oriental medicine treatment, and married men aged over forties and high income earners favored health screening. Conclusions : It should be considered carefully that the preference exists on some factors especially for Japanese tourist. Further research about preference on medical tourism products for tourists from the other countries is required appropriately to fulfill the needs.

• 산경연구논집
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• 제9권8호
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• pp.7-16
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• 2018

Purpose - The effect of regional culture has been acknowledged for decades. However, very little research takes it as an important issue in the medical tourism service decision process. This study focuses on regional culture to identify customers' preference for medical tourism in the international environment. It is proposed that regional culture may work as an critical moderator in the international medical tourism destination choice process. Especially, the destination attributes may vary according to regional culture. Research design, data, and methodology - By the questionnaire survey, the sample is collected from 2,041 potential Chinese residents in different regions of China. Regression analysis is constructed to test the effect of regional culture on Chinese customers' destination preference. Results - Results imply that regional culture plays a critical moderating role in the destination choice process. Results also indicate that destination attributes including medicine and travel characteristics are the important predictors of destination preference. Conclusions - This study provides the fundamental base to use regional culture as a descriptive variable for segmentation when establishing an effective marketing strategy. Furthermore, this research suggests that different strategies relied on destination attributes should be made to attract more Chinese customers for the development of medical tourism industry.

• 한국환경생태학회지
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• 제26권3호
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• pp.463-471
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• 2012

본 연구는 산림기반형 한방치유 관광상품에 대한 수요자 욕구와 선호를 파악하여 향후 보다 표적화되고 차별화된 산림치유 관련 정책 수립과 한방치유 관련 프로그램의 개발을 위한 기초자료 제공을 목적으로 실시되었다. 서울에 거주하는 30대 이상 성인남녀 400명을 조사대상으로 성과 연령별, 거주지역별로 비례할당 표본추출법을 사용, 인터넷조사(CAWI)를 실시하여 총 317부가 최종 분석에 이용되었다. 산림기반형 한방치유 관광상품에 대한 이미지는 '산림욕, 숲속 걷기, 나무'가 다수(61.5%)를 차지했고, 선호 의견과 이용 의향은 각각 72.9%와 67.5%로 긍정적인 경향이 높았다. 단지 조성에 적합한 지역으로는 수도권이 53.6%, 강원도가 38.8%로 나타났다. 이용목적은 '스트레스 해소와 재충전', '산림휴양활동', '건강 유지 및 체력 증진'의 순이었다. 선호 치유요법은 '트래킹, 산책 등 걷기요법'이 가장 많았으며 '피트니스, 기체조 등 운동요법'이 그 뒤를 이었다. 상품선택 시 주요 고려 요인은 '이용 비용의 적정성', '음식과 이용 식자재의 적절성', '의료진 및 직원들의 친절성' 등으로 나타났으나 이용편의성과 의료서비스의 질, 관광활동 관련 요인 등 전 요인에 걸쳐 높은 점수를 기록하여 상품에 대한 수요자의 높은 기대수준을 보여주고 있다. 또한 인구통계학적 세분시장 별로 이용관련 요인들에 대한 선호에 차이점을 보이고 있어 관련 상품의 기획과 운영 시 차별화 되고 세분화된 수요자 욕구를 반영하는 것이 필요할 것으로 보인다. 그러나 본 연구는 상이한 수요자 선호를 파악함에 있어 인구통계학적 세분 시장만을 규명함으로써 가장 기초적인 단계에 머무른 한계점을 지니고 있어 후속연구에서는 다차원적이고 복합적인 수요자 욕구에 대한 보다 정교화된 규명이 요망된다.

• 한국병원경영학회지
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• 제16권4호
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• pp.85-110
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• 2011

As Gangwon-do Province needs an environmental-friendly alternative tourism according to low carbon green growth, this study analyzes specialized fields in green health industry, selects seven specialized fields in green health industry that is fit to Gangwon-do Province, and suggests a development strategy by conducting recognition surveys on preference and impotence of the specialized fields. Surveys and interviews are conducted of 106 students at Green Health Industry Education Center which is operating by Kwandong University and 84 persons who work at medical institutions and tourism related companies in Ganwondo. The surveys and interviews were completed from November 5 to November 19 in 2010, determined factors through a factor analysis when they have many questions, and analyzed by using SPSS 14.0. Out of the seven specialized fields, rest & recuperation field is highly recognized. In order to have competitive edge compared to other self-governing provinces, Ganwon-do Province should prioritize rest and recuperation field. A healthcare program in the green health industry specific to Ganwon-do Province includes hot springs and spa programs as a priority. Gangwon-do's hot springs are deemed to be competitive resources as global medical tourists prefer spa and sauna healthcare programs, while the province promotes its spring resources and builds medical tourism infrastructures. Gangwon-do Province can promote a medical tourism industry that is well suitable for the strength and characteristics of the province. It might pursue oriental medicine therapy tourism, which is related to a recuperating medical service that uses both oriental and western medicine. It can also run such programs as forest bathing (oxygen road), spring and spa, and sea water treatment, which are the specialized fields in green health industry with respect to recreation and healthcare.

• International journal of advanced smart convergence
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• 제10권4호
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• pp.134-140
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• 2021

Big data has recently been used in various industries such as tourism, medical care, distribution, and marketing. And it is evolving to the stage of collecting real-time information or analyzing correlations and predicting the future. In the tourism industry, big data can be used to identify the size and shape of the tourism market, and by building and utilizing a large-capacity database, it is possible to establish an efficient marketing strategy and provide customized tourism services for tourists. This paper has begun with anticipation of the effects that would occur when big data is actively used in the tourism field. Because the method of use must have applicability and practicality, the spatial scope will be limited to Seosan, Chungcheongnam-do, and research will be conducted. In this paper, to improve the quality of tourism courses by collecting and analyzing the number of mention data and sentiment index data on social media, which reflect the tourist's interest, preference and satisfaction. Therefore, it is used as basic data necessary for the development of new local tourism courses in the future. In addition, the development of tourism courses will be able to promote tourism growth and also revitalizing the local economy.

• 동아시아식생활학회지
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• 제19권6호
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• pp.958-966
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• 2009

In this study, Bokbunja (Rubus coreanus), which has various medical applications and excellent functionality, was used together with Teriyaki sauce to compare and analyze the effect of different amounts of Bokbunja (0, 3, 6, 9, 12%) on the physico-chemical quality of a Teriyaki sauce. The sensual quality of Bokbunja Teriyaki sauce and a roasted eel spread with Bokbunja Teriyaki sauce was analyzed to detemine the merchandising potential of this sauce. The moisture content of the Teriyaki sauce decreased as the amount of added Bokbunja increased, and the 3% group showed the highest decrease, which was 73.1%. As the amount of added Bokbunja increased the pH was showen to decreased, and the sweetness of the Teriyaki sauce increased. The sauce containing 12% Bokbunja had the highest increase of $36.9^{\circ}Brix$. The amount reducing sugar was significantly different between each sample. In terms of the L (lightness) value, highter amounts of added Bokbunja resulted in an increase in the L (lightness) of the sauce and significant differences were obsered between sample groups. In regards to the texture, no significant changes were shown for hardness even though the amount of Bokbunja added was different. There was a significant difference between samples for gumminess, a highter concentration of Bokbunja resulted in a higher gumminess of the sauce. As for adhesiveness, there was a significant difference between samples; as more Bokbunja was added, the sauce became betwkier. In regards to the preference of roasted eel containing this sauce, the 6% Bokbunja sauce was the most preferred with a score 7.98 points, and as for flavor, there was significant difference between sauces containing 3, 6 and 9% Bokbunja. In addition there wasn't any significant difference between each sample for sweetness. For softness, the 6% Bokbunja sauce was the most preferred with a score of 9.36 points. The overall-acceptability was in this order: 6>9>3>0>12%, Thus, from the physico-chemical and sensual perspective, the 6% Bokbunja sauce is highly recommended for potential commercial use. In conclusion, we examined the effect of combining Bokbunja, which has medicinal applications and excellent functionality, with Teriyaki sauce and the results of this study indicate that Bokbunja combined Teriyaki sauce produce a high quality food that holds promise for commercialization.

• 한국조리학회지
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• 제22권2호
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• pp.115-124
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• 2016

본 연구는 실제 커피박을 자원화하고, 부가가치를 향상시키며, 열수추출물로 만든 커피박을 제조한 후 족발을 현재 식품제조사에서 만드는 공정으로 가공하여 다변화된 풍미와 기능성이 향상된 족발로 돈족 제품의 다양성과 품질에 미치는 영향을 기초자료로 얻고자 실시하였다. 족발의 pH는 대조구에서 가장 높은 수치를 보였고, 수분함량의 경우 대조구와 커피박 추출물 첨가 간의 유의적인 차이가 없는 것으로 나타났다. 조지방, 조회분의 경우 첨가량 증가에 따라 유의적 차이는 없었으나 다소 증가되었으며, 단백질의 경우는 첨가량이 증가함에 따라 유의적인 차이는 나타나지 않았으나, 다소 감소하는 경향을 보였다. 염도의 경우 대조구보다 첨가구에서 높게 나타났다. 텍스쳐(texture) 분석은 커피박 추출물 첨가에 따라 hardness와 chewiness는 유의적으로 감소하는 경향을 보였고, cohesivenes와 springiness는 대조구와 유의적 차이가 없었다. 명도는 커피박 추출물 첨가량을 10%, 20%, 30%로 점차적으로 증가할수록 L값은 대조구에 비해 점점 유의적으로 낮아지는 것으로 나타났다. a값은 커피박 추출물 첨가구가 대조구에 비해 유의적으로 차이가 없었으며, b값은 대조구가 가장 낮았고 첨가량 증가에 따라 유의적으로 증가하는 결과를 보였다. 이와 같은 분석결과는 커피박 추출물의 색도가 족발의 색에 영향을 미쳤기 때문인 것으로 사료된다. 관능평가 결과, 10%의 커피박 추출물 첨가군이 외관, 씹힘성, 냄새 및 선호도에 높은 점수를 나타내 족발의 품질을 향상시키는 것으로 관찰된다.