Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study of Food Behavior of Tourist in the Goseong Dinosaur Festival

고성 공룡축제에 참가한 관광객의 식행동에 관한 연구

  • Kim, Seok-Young (Department of Food and Nutrition, Gyeoungsang National Unversity) ;
  • Shin, Ye-Sung (Nutrition Education Major of Graduate School of Education, Gyeoungsang National University) ;
  • Min, Sun-Ok (Nutrition Education Major of Graduate School of Education, Gyeoungsang National University)
  • 김석영 (경상대학교 식품영양전공) ;
  • 신예성 (교육대학원 영양교육전공) ;
  • 민순옥 (교육대학원 영양교육전공)
  • Published : 2006.12.31
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Abstract

The purpose of this study was to analyze food behavior of tourists to develop consumer-oriented local cuisines for the Goseong dinosaur festival. A random sample of 518 tourists took part in one-on-one interviews which were conducted between May 7 and May 28, 2006. The highest percentage of people were in the 30-39 age group, and the over 60 years were the second highest. The participants resided mainly in urban areas of Gyeongnam province and other large Korean cities. Most of the tourists had breakfast at home before leaving for the festival, 27.8% skipped breakfast or bought and ate various food s as a breakfast on the way to the main venue. The proportion of the tourists who wanted to eat lunch at outlets in the main venue was 39.8%, while 34.6% of the tourists brought their lunch boxes. Only 14.5% had a desire to eat lunch at restaurants in Goseong. 33.8% of the tourists were willing to pay 5,000-6,000 Won per capita for the lunch, 15.6% wanted to pay 7,000-10,000 Won per capita. Noodles and Gimbab were chosen as favorite dishes for lunch by 15.4% of tourist while Bibimbab was selected by 12.0%. Various aspects of food behavior were different between the two predominant age groups. For example, the prices and the kinds of meals they wanted, and the places they preferred to eat meals. Therefore, it is suggested that more than 2 kinds of local cuisines have to be developed for the predominant age groups. The price of the local cuisine for the 30s age group should not exceed 5,000-6,000Won, whereas less than 10,000Won is an appropriate price for the over 60s. Menus for children also need to be developed, along with breakfast menus specifically for the 30s age group.

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References

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