• Culinary science and hospitality research
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• v.23 no.4
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• pp.66-73
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• 2017

This study was performed to verify the relationships among selection attribute, restaurant trust, experiential value, and recommendation focusing on sport center consumers. The data were collected from visitors who registered more than three months in the sport center in South Korea. Total 500 survey was distributed and 330 participants were used for further statistical analysis. SPSS 23.0 and AMOS 21.0 for Windows were used for statistical analysis. Five factors of selection attribute (menu, interior, exterior, staff, convenience) were extracted, and measured by using 15 questions. According to the results of this study, interior, exterior, and staff factors have positive effects on restaurant trust, and interior and menu were significant predictors of the experiential value. In addition, present study confirmed the theoretical relationship among trust, experiential value, and recommend intention as perceived by sport center visitors. Although there are many studies which demonstrated the relationships among selection attribute and other outcome variables, little research explained the relationships among the variables from sport center consumers. Therefore, this study will contribute to provide meaningful results and some practical implications for both academia and the related foodservice industry.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.339-348
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• 2015

The purpose of this study is to suggest positioning strategy according to franchising family restaurant brands. Discriminant Analysis was utilized to suggest methodological framework that seeks to find their relative positions in the family restaurant brands. As a result, the results show that five factors (employee service, physical environment, marketing, accessibility, and food quality) were extracted from Exploratory Factor Analysis that contains twenty three questions related to service quality of family restaurant. Second, Discriminant Analysis revealed that three factors out of five including employee service, physical environment, and accessibility showed the highest discriminant power. Based on the three factors, positioning maps were made and the location of four brands were identified. Third, service quality, satisfaction, and willingness had a significant influence on revisit intention.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.1-10
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• 2017

This study proposed SNS big data analysis method of food service industry in the 4th industrial revolution. This study analyzed the keyword of the fourth industrial revolution by using Google trend. Based on the data posted on the SNS from January 1, 2016 to September 5, 2017 (1 year and 8 months) utilizing the "Social Metrics". Through the social insights, the related words related to cooking were analyzed and visualized about attributes, products, hobbies and leisure. As a result of the analysis, keywords were found such as cooking, entrepreneurship, franchise, restaurant, job search, Twitter, family, friends, menu, reaction, video, etc. As a theoretical implication of this study, we proposed how to utilize big data produced from various online materials for research on restaurant business, interpret atypical data as meaningful data and suggest the basic direction of field application. In order to utilize positioning of customers of restaurant companies in the future, this study suggests more detailed and in-depth consumer sentiment as a basic resource for marketing data development through various menu development and customers' perception change. In addition, this study provides marketing implications for the foodservice industry and how to use big data for the cooking industry in preparation for the fourth industrial revolution.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.27-35
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• 2017

The purpose of this study was to examine the causal relationship among restaurant selection attributes and customer satisfaction and recommendation tastes for young people in their twenties who use tickets for Rail-ro. Data collection was conducted to utilize questionnaire survey with online and offline distribution. The collected data were analyzed using a statistical program SPSS 21.0 with frequency analysis, reliability analysis, factor analysis, and regression analysis. The results of the study showed that Internet search is the most common source of information about restaurants during the trip, and restaurant choice attributes have an important impact on customer satisfaction, food quality, employee service and reputation, but hygiene did not have a big effect on customer satisfaction. In addition, customer satisfaction has a significant effect on recommendation intention. Concluding the results from this study, it investigated the significant attributes for customers selection of restaurants and provide meaningful advice for market managers to make useful marketing strategies to attract more clients and augment economic benefits.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.127-134
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• 2017

Despite its importance to Thailand, museum tourism has not received sufficient attention from researchers and practitioners. Consequently, knowledge of museum tourist responses toward museum service quality is quite limited. Thus, the purpose of this study was to (1) examine the service quality of museums in Thailand and (2) revealed how tourists react positively namely through satisfaction and revisit intentions. This study further explored how the proposed relationships vary between Asian and European tourists. Based on Harrison and Shaw's (2004) museum experience model, facilities, staff services, and exhibition experience were proposed as three important service elements encountered during a service experience. Data were collected from foreign tourists who visited any of the 6 national museums in Bangkok. A total of 260 questionnaires were obtained over a 3-month period, all of which were retained and utilized for the analysis. Results found that exhibition experience and staff services were positively associated with tourist museum visit satisfaction, which in turn acted on revisit intention. In addition, exhibition experience was found to be the most important service element for Asian tourists, while staff services was most important for European tourists. Staff services and exhibition experience both played important roles in the tourist museum experience, while facilities did not have an effect on the evaluation of museum services. In response, museum managers need to implement a segmentation strategy that considers tourists' backgrounds such as region, culture, or nationality.

• 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.

• Journal of Korean Society of Forest Science
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• v.99 no.1
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• pp.36-46
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• 2010

The purpose of this research was to derive political suggestion to increase the demand for forest visit by analyzing the demand of forest visitors, focusing on the residents of Seoul and capital areas. The determinants of demand, which is the number of forest visit in a year, were analyzed by independent variables; six factors from factor analysis on selective attributes, demographic characteristics, and other variables related with the general matters when visiting a forest. As a result, among the independent variables, selective attribute (tourism resource factor), gender (male), and residency (Seoul) were found out to have positive(+) effect on demand for forest visit. However, other selective attribute (external factor of forestry), occupation (white-collar employee), and level of education (over college graduate) were found out to have negative(-) effect on demand for forest visit. Based on these results, implications for the expansion of demand for forest visits were derived.

• East Asian Journal of Business Economics (EAJBE)
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• v.12 no.2
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• pp.35-42
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• 2024

Purpose: With the growth of the hospitality industry, it is imperative to identify how smart tourism characteristics may be used in hotel management. Current and emerging technologies such as analytic tools, automation, and Artificial Intelligence (AI) help to create value for the guests while also contributing to waste reduction, resource optimization, and increased profitability in the industry. Research design, data and methodology: The literature review was conducted to examine a broad scope of research in analyzing smart tourism characteristics for the improved management of hotels and establish the necessary background for this issue. The analysis was employed to specify the systematic approach of selecting, scrutinizing, and integrating the source of information. Results: According to the systematic literature analysis, four smart tourism characteristics have been established, which can improve various aspects of hotel management. They are as follows: (1) Smart Guest Experience Management, (2) Smart Operations and Resource Management, (3) Smart Customer Relationship Management, and (4) Smart Destination Management. Conclusions: The findings expose the radical approach that smart tourism characteristics take towards the management of hotels. The developments in IT and science-oriented solutions have opened greater opportunities as the hotel industry can enhance clients' satisfaction, productivity, and participation in environmental conservation initiatives for tourism.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.98-104
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• 2016

In comparison to the rapid rise in the number of restaurant daily deal service consumer complaints, relatively little attention has been directed at the features of deal consumers' complaint behaviors in academic research. In order to address this gap, this study examined the characteristics of complaint behaviors of consumers who purchase restaurant deals with a focus on three potential determinants (likelihood of success with the complaint, attitude toward complaining, and severity of the failure). Results indicated that the three proposed determinants emerged as critical factors that influence deal consumers to exhibit different complaint reactions to dissatisfactory experiences. Furthermore, it was discovered that the hypothesized relationships were moderated by value consciousness, in which high value-conscious deal consumers exhibited a higher complaint inclination than low-value conscious deal consumers.

• 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.