• KCID journal
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• v.13 no.1
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• pp.50-62
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• 2006

In order to improve areas lagged behind well-developed others ing the balanced national development. Development Promotion Areas(DPA)was designated in 1996. This study aims to develop a rational evaluation system for projects of DPA. This system has 3 evaluation steps. The first step is to evaluate 10-unit operations which are tourism, recreation, road, water supply and drainage, life environment, and so on. The second step is to evaluate 3 sub-programs such as tourism and recreation, local infrastructures and specialized industry. The third step is to evaluate comprehensively in entire area. A tentative system for project evaluation of DPA was proposed by brainstorming of expert-group. Weighting values of items in PDA were calculated through pair-comparison works of expert group using stepwise matrix sheets by AHP(Analytic Hierarchy Process).

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.364-368
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• 2006

Recently the Northeast Asia region, which includes Korea, China and Japan, has become one of the top three regions for trade and, therefore, is being recognized as a new hub for the global economy. Meanwhile, tourism not only improves the economy, but also enhances mutual understanding through interchange and has cultural functions such as that of the sharing of human values for a bright future. In addition, the promotion of the tourism industry will not only ensure Korea of becoming a hub for the Northeast Asia economy, but it can be a win-win plan that contributes in forming a future Northeast Asian community achieved through peace and prosperity based on the social and cultural connections within the region. Taking the above into consideration, there is a need to carefully scrutinize the status of tourism in Northeast Asia for the management of the future of Korea.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.33-39
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• 2005

The present study was carried out to develop sausage using Leuconostoc citreum which was isolated from Kimchi. Leuconostoc citreum was added to sausage at three concentrations of 1, 3 and $5\%$, and was stored at $10^{\circ}C$ for 40 days. The pH of the sausage containing Leuconostoc citreum was similar to the control group. The TBA value of the group containing Leuconostoc citreum was lower than the control group. However, the TBA value of the control group steadily increased after 10 days of storage, and there were only minor changes in the groups containing Leuconsostoc citreum. In addition, the TBA value of the sausages employed for the present study was either 0.46MA mg/kg or less than that over the entire period of storage. The residual nitrite value was 47.1 ppm at the beginning of the storage in the control group and was 32.5, 32.2 and 30.9 ppm in the groups containing Leuconostoc citreum. The sausages with TBA values higher than 70 ppm are not permitted in Korea. With regards totexture characteristics, it was observed the hardness was lower in the groups containing Leuconostoc ctireum than in the control group while springiness was almost the same in both the groups, but the group containing $1\%$ Leuconostoc citreum showed the best springiness. Both gumminess and brittleness were lower in the groups containing Leuconostoc citreumthan than in the control group. It was inferred that with an increase in the concentration of Leuconostoc citreum there was a decrease in the value of gumminess and brittleness. The results of the sensory evaluation were generally better in the groups containing Leuconostoc citreum than the control group. The sausage containing $3\%$ Leuconostoc citreum obtained the most excellent scores.

• The Journal of the Korea Contents Association
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• v.16 no.1
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• pp.632-641
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• 2016

The purpose of this study is to analyze the influence relationship on the cultural tourism commentators' job satisfaction and willingness to continue by the needs of cultural tourism commentators when insufficient compared to workers in other industries. For this, I used a questionnaire organized based on Maslow's hierarchy of needs to conduct a survey of guides who participated in cultural tour guides training program in Chungcheongbuk-do and Jeollanam-do from Aug. 10 through Sep. 7, 2015. 198 of total 200 copies of the questionnaire were collected. Except 30 copies in which missing values or insincerely filled out, 168 copies were used as data for the analysis in this study. And I used SPSS 18.0 to conduct exploratory factor analysis, reliability analysis, correlation analysis, and regression analysis. The analysis showed that cultural tour guides' needs were identified as the four factors of self-actualization, social need, safety and esteem, and physiological needs. Also, self-actualization and social need exercised positive influence on job satisfaction, and regard to the job satisfaction exerted significant positive influence on willingness to continue working. Based on these findings, this paper suggests implications and limitation of the research as well as future directions for the study.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.8
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• pp.553-563
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• 2021

Customer value has long been believed to be a direct trigger for increased tourist satisfaction, but as a mediating variable, it still needs to be proven further. This paper aims to examine the causal relationship between research variables, as well as to examine the role of customer value as a mediating variable in the relationship between service quality, brand quality, tourism products, customer value, and tourist satisfaction with tourists' objects. The population is tourists who visit tourist sites/destinations in the Gianyar Regency on the island of Bali, Indonesia, and the sample size is 270 respondents, selected through random sampling. Structural equation modeling (SEM), a multivariate statistical analysis technique, is used to analyze the causal relationships between variables. The results show that the model is accepted, and customer value is proven to be a positive mediating variable. The results also show that service quality, brand quality, and tourism products have an effect on customer value. This provides insight into the practical implications for tourism managers to increase the brand quality of tourist attractions as well as increase the professionalism and quality of tour guide services. This, in turn, will increase customer value and increase tourist satisfaction.

• SUVANNABHUMI
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• v.15 no.2
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• pp.91-129
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• 2023

This paper reports the findings of a multimodal study conducted on 10 travel blog posts about Vietnam by seven British professional travel bloggers. The study takes a sociolinguistic view to tourism by seeing travel blogs as a source for linguistic and other semiotic materials while considering language as situated practice for the social construction of fundamental categories such as "human," "society," and "nation." It borrows concepts from Halliday's Systemic Functional Linguistics for interpersonal metafunction to develop an analytical framework to study how the co-occurrence of text and still images in these travel blog posts formulated the portrayal of Vietnam as a tourism destination and indicated the main sociolinguistic features of the blogs. The analysis of appreciation values and interactive qualities encoded in evaluative adjectives and still images show that Vietnam is generally portrayed as a country of identity and diversity. It provides tourists with positive experiences in terms of places of interest, food and local lifestyles and is cost-competitive. Strangerhood and authenticity are two outstanding sociolinguistic features exhibited in these travel blog posts. The findings of this study also underline the co-contribution of the linguistic sign, in this case evaluative adjectives, and the visual sign, in this case still images, as interpersonal meaning-making resources. To portray Vietnam, still images served as integral elements to evidence the credibility of verbal narrations. To unveil sociolinguistic characteristics of travel blogs, still images supported the linguistic realizations of authenticity and strangerhood on the posts, and in some case delivered an even stronger message than words. Not only does the study present a source of feedback from international travelers to tourism practice in Vietnam, but it also provides insights into multimodal analysis of tourism discourse which remains an under-researched area in Vietnam.

• Journal of Distribution Science
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• v.11 no.12
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• pp.51-62
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• 2013

Purpose - A pre-study on service quality-based customer value is conducted with the path structure (perceived value of service quality→customer satisfaction→behavior intention) based on the hierarchical model of service quality including interaction and outcome quality, physical environment quality and the SERVQUAL model of process quality, namely, reliability, responsiveness, assurance, empathy, and tangibles. In addition, customer value in the service industry is studied by dividing into the two-way structure of utilitarian and emotional values. This study classifies customer values of family restaurants through the customer value model based on the 4×4 matrix needs system of Jeon and Kim (2009). It illustrates the path structure of customer value→customer satisfaction→behavior intention targeting college students in order to generalize the customer value system of family restaurants. Research design, data, and methodology - This study established seven hypotheses based on the relationship between each type of customer value (food quality, convenience, social, emotional, interior quality, service encounter, and purchasing) and customer satisfaction, and the relationship between customer satisfaction and behavior intention. The study data were collected from students in the Department of Business and Tourism at Kimpo University. In all, 294 survey papers were returned of the 300 distributed: 253 pieces were used in the final analysis excluding 41 with insufficient and less effective answers. For statistical analysis, the statistics software package SPSS 15.0 was used. Results - The results of the analysis are as follows: first, the customer values of family restaurants are classified by seven customer values: goods quality value, emotional value, convenience value, social value, purchasing value, service encounter value, and inner quality value. Second, emotional value, purchasing value, service encounter value, and inner quality value had positive impact on customer satisfaction. In particular, purchasing value through being included in functional value was not classified in the previous study; however, this study could classify and generalize this value in a new way. Finally, customer satisfaction had a positive impact on behavior intention. This showed that college students had behavior intention - repurchase intention and word-of-mouth - because they could be content with the food items on the menu and the service provided by employees. Conclusions - The main points based on the above-mentioned results are as follows. This study with college students as study subjects could be classified into four dimensions, namely, generic value, usage value, purchasing value, and physical value and seven sub-dimensions on customer values of family restaurants based on a 4×4 matrix needs system. Then, to confirm its generalization, the path structure of customer value→customer satisfaction→behavior intention was verified. While existing pre-studies used simplified values by classifying restaurant values largely as utilitarian value and hedonic value, this study classified various forms of customer value, and that customer value especially could be expanded by adding purchasing value. As a result, it is shown that marketers need to diversify their customer services because this study proved that customer values can be classified in various ways based on customer needs.

• Asia-Pacific Journal of Business
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• v.15 no.1
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• pp.319-334
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• 2024

Purpose - The purpose of this study is to examine the gravity model commonly used for demand forecasting upon the implementation of new tourist facilities and analyze the main causation of forecasting errors to provide a suggestion on how to improve. Design/methodology/approach - This study first measured the errors in predicted values derived from past feasibility study reports by examining the cases of five national science museums. Next, to improve the predictive accuracy of the gravity model, the study identified the five most likely issues contributing to errors, applied modified values, and recalculated. The potential for improvement was then evaluated through a comparison of forecasting errors. Findings - First, among the five science museums with very similar characteristics, there was no clear indication of a decrease in the number of visitors to existing facilities due to the introduction of new facilities. Second, representing the attractiveness of tourist facilities using the facility size ratio can lead to significant prediction errors. Third, the impact of distance on demand can vary depending on the characteristics of the facility and the conditions of the area where the facility is located. Fourth, if the distance value is below 1, it is necessary to limit the range of that value to avoid having an excessively small value. Fifth, depending on the type of population data used, prediction results may vary, so it is necessary to use population data suitable for each latent market instead of simply using overall population data. Finally, if a clear trend is anticipated in a certain type of tourist behavior, incorporating this trend into the predicted values could help reduce prediction errors. Research implications or Originality - This study identified the key factors causing prediction errors by using national science museums as cases and proposed directions for improvement. Additionally, suggestions were made to apply the model more flexibly to enhance predictive accuracy. Since reducing prediction errors contributes to increased reliability of analytical results, the findings of this study are expected to contribute to policy decisions handled with more accurate information when running feasibility analyses.

• Journal of the Korean Society of Clothing and Textiles
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• v.44 no.3
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• pp.499-515
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• 2020

This study develops and empirically tests a comprehensive model of consumers' brand page experiences that illuminates dynamics among perceived values (practical value, stimulation, enjoyment, and social identification), brand page engagement dimensions (cognitive engagement, affective engagement, and behavioral engagement) and brand loyalty. An online survey was employed for data collection. We collected 358 usable responses for data analysis. Structural equation modeling results show that three dimensions of perceived values (practical value, perceived enjoyment, and social identification) positively affect brand engagement dimensions, while perceived stimulation affects affective engagement only. As for the roles of brand page engagement, affective and behavioral engagement positively influence brand loyalty. This study demonstrates how consumers' perceived values of brand page experience influence each dimension of brand page engagement and how each dimension has a different impact on brand loyalty. The results of this study provide substantive contributions to the consumers' brand page experience and engagement literature and brand page management on social media for developing brand loyalty.

• The Korean Journal of Franchise Management
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• v.6 no.2
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• pp.1-16
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• 2015

The purpose of this study was to examine the structural relationships among consumer's values(individualism and collectivism), attitude, subjective norms, and visit intention using reasoned action theory(RAT). The data were collected from 12 5 customers who visited coffee shops in Seoul and Kyonggi and were analyzed using structural equation modeling with SPSS and AMOS The result of the overall model analysis appeared as follows: χ2=11.347, df=2, p=0.003, GF I=0.966, NF I=0.946, CF I=0.954, RMR=0.05 The findings are as follows: First, collectivism had a positive influence on attitudes and subjective norms. Second, Individualism had a significant positive influence on attitude toward coffee shops, but not on subjective norms. Third, both attitude and subjective norm had positive effects on visit intention.