Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Tourists' Intentions to Consume Jeju's Local Foods and Opinions for Tourism Resource Development

제주 관광객의 향토음식 섭취의사 및 관광 상품화를 위한 의견조사

  • Ahn, So-Jung (Dept. of Le Cordon Bleu Hospitality Management, Culture and Tourism Division, Sookmyung Women's University) ;
  • Yoon, Ji-Young (Dept. of Le Cordon Bleu Hospitality Management, Culture and Tourism Division, Sookmyung Women's University)
  • 안소정 (숙명여자대학교 문화관광학부 르꼬르동블루 외식경영전공) ;
  • 윤지영 (숙명여자대학교 문화관광학부 르꼬르동블루 외식경영전공)
  • Received : 2015.03.31
  • Accepted : 2015.04.13
  • Published : 2015.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

According to the definition of 'native local food', Jeju has combined its regional specialty products with its own cooking method. It has almost four-hundred kinds, which reflects regional specialty and diversity, yet it is not very well-known. Thus, this present study provides basic research information through the investigation of tourist awareness, intention to consume, drawbacks, development necessity and direction of development of Jeju local foods. The survey was conducted with 295 domestic tourists who had visited Jeju in the last 10 years. In response to a question asked about the consciousness of Jeju local foods, 67.8% of respondents chose average, indicating a relatively high cause for concern. Intention to consume averaged 3.26, which was higher than tourist awareness, having an average of 2.60. Furthermore, local food interest and demographic characteristics of respondents were found to have an influence on tourist awareness and intention to consume. 87.8% of respondents answered above average with respect to the drawbacks of Jeju's local foods and development necessity and direction, with the main drawbacks being lack of PR (43.1%) and high price (39.0%). The priority of most respondents was the quality and taste of the food (50.8%). Based on the results of this study, if tourist awareness can be effectively increased, an escalation in intent to consume will follow, naturally promoting the consumption of Jeju's local foods. Consequentially, for tourism commercialization, the quality and taste of the foods have to be improved in addition to the gain in popularity through efficient PR methods.

Keywords

Acknowledgement

Supported by : 숙명여자대학교

References

  1. An HY, Jeon HJ, Yang TS. 2009. A study on the customer behavior and recognition of Jeju regional cuisine - focusing on customer satisfaction, revisit intention, and word of mouth among the tourists in Jeju -. Korean J Culin Res 15(2):93-107
  2. Cha SB, Lim JW, Lee AJ. 2000. A study on the development of the local traditional menu in Chonan area. J Foodserv Manag 3(2):211-229
  3. Cohen E., Avieli N.. 2004. Food in tourism: attraction and impediment. Annals Tour Res 31(4):755-778 https://doi.org/10.1016/j.annals.2004.02.003
  4. Jeju Development Institute. 2012. Tourism resources strategy of Jeju culture: focusing on foods and heritage. Available from: https://www.jdi.re.kr/. Accessed March 01, 2015
  5. Joo YH. 2012. Future research directions about the history and the culture of Jeju-food. Jejudo Res. February pp 27-53
  6. Kim BS, Kim YJ, Lee YE. 2009. Tourist perception and satisfaction with native local foods of Namwon. Korean J Food Culture 24(4):385-390
  7. Kim EH, Lee MA 2010. A study on the consumer perception and factor analysis of food tourism. J Korean Community Nutr Res 15(1):83-93
  8. Kim HS. 2012. A study on local residents' attitude of impact toward local food tourism development by utilizing storytelling. Int J Culture Tourism Res 14(2):71-81 https://doi.org/10.1002/jtr.836
  9. Kim JS. 1997. Culinary culture of wedding in Jeju. Korean J Dietary Culture 12(2):257-263
  10. Kim TH, Choi JA, An EGJ. 2011. Culinary tourism: looking for hidden treasure. Korean Culin Tour Assoc. Seoul, Korea. pp 34-35
  11. Lee YJ. 2005. A Study on the preference of Korean food and revisiting intention of Japanese tourists. J East Asian Soc Dietary Life 15(3):247-256
  12. Moon DI. 2005. Study on activation of Jeju-Do native local food (based on the 6 local food restaurants). Master's thesis, Chodang University, Muan, Korea. p 52
  13. Oh HS. 1999. A study on cooking characteristics of Cheju's local food. Korean J Culin Res 5(1):131-148
  14. Oh YJ, Huh JW. 2001. Current status and future prospect of Jeju local foods. East Asian Society of Dietary Life Autumn Conference, Seoul, Korea. pp 43-67
  15. Rand G. E., Health E.. 2006. Toward a framework for food tourism as an element of destination marketing. Curr. Issues in Tour 9(3):206-234 https://doi.org/10.2167/cit/226.0
  16. Rand G. E., Health E., Alberts N.. 2003. The role of local and regional food in destination marketing. J Travel Tourism Mark 14(3):97-112 https://doi.org/10.1300/J073v14n03_06
  17. Seo YJ, Jo LH, Lee WK. 2011. The development of food-tourism to using traditional and local food. J Rural Tour 18(1):117-133
  18. Song YA, Jeon KH. 2013. Influence of consumers' knowledge on their behavioral intentions by the storytelling about the local food. J Korea Contents Assoc 13(8):118-127 https://doi.org/10.5392/JKCA.2013.13.08.118
  19. Wolf E. 2014. Have Fork will Travel: A practical handbook for food and drink tourism professionals. World Food Travel Association. Portland, OR, USA. pp 11-17
  20. Yang TS, Oh MC. 2009. A study on impacts of selection attribute of Jeju local folklore food on customers' behaviors - focusing on customer satisfaction, re-visit, and word of mouth of Jeju tourists. J Korean Soc Food Sci Nutr 38(5):636-643 https://doi.org/10.3746/jkfn.2009.38.5.636

Cited by

  1. Survey on Food Characteristic Preferences for Rural Healing Tourism for Adults in Urban Areas vol.27, pp.4, 2016, https://doi.org/10.7856/kjcls.2016.27.4.755
  2. Commercialization Strategy Based on Analysis of Domestic Consumers’ Preference and Awareness on South and North Korean Regional Cuisine : Research on Consumers in Seoul and Gyeonggi Province vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.734
  3. 향토음식 연구경향 분석 - 국내 식품영양학분야 학술지 게재논문을 중심으로- vol.32, pp.2, 2015, https://doi.org/10.7318/kjfc/2017.32.2.075