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The Influence of Korean Restaurants Experience on Intention to Visit Korea
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논문 기본 정보

Type
Academic journal
Author
Seo Yeon Jang (Korea National Open University)
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.26 No.2(Wn.115) KCI Accredited Journals
Published
2020.2
Pages
62 - 69 (8page)

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The Influence of Korean Restaurants Experience on Intention to Visit Korea
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Abstract· Keywords

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As food in tourism becomes a huge part in tourism, many countries such as Taiwan, Malaysia, Thailand and South Korea focus on promoting their ethnic foods and restaurants abroad to attract potential tourists. This study focuses on this issue, exploring whether there is any motivational factor for people to visit those restaurants, which would lead them to visit the origin country of the restaurants. This study was conducted in Thailand setting, and South Korea was selected as a destination for the study. This study tested relationship between people’s motivation to visit ethnic restaurants and their intention to travel, as well as the influence of ethnic restaurants experiences on intention to visit the origin country by comparing two groups who had been to Korean restaurants and who had not been to. Cultural difference was found and discussed as well.
#Korean food #Ethnic restaurants #Travel intention #Motivation #Asian restaurants

Contents

ABSTRACT
1. INTRODUCTION
2. BACKGROUND OF THE STUDY
3. METHODOLOGY AND ANALYSIS
4. FINDINGS AND CONCLUSION
REFERENCES

References (37)

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Barbas, S. (2003). “I’ll take chop suey”: Restaurants as agents of culinary and cultural change. The Journal of Popular Culture, 36(4), 669-689. doi:10.1111/1540-5931.00040 Crossref Chang, W., & Yuan, J. (2011). A taste of tourism visitors’ motivations to attend a food festival. Event Management, 15(1), 13-23. google schola Cheng, Q., & Huang, R. (2015). Is food tourism important to Chongqing (China)? Journal of Vacation Marketing, 1, 1-13. google schola Choe, J. Y. J., & Kim, S. S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71, 1-10. google schola Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778. google schola

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UCI(KEPA) : I410-ECN-0101-2020-594-000454156