• Journal of the Korean association of regional geographers
• /
• v.18 no.2
• /
• pp.161-174
• /
• 2012

The main purpose of this paper is to find out the characteristics of foreign tourists comparing to Korean and how they evaluate the festival respectively. Data were collected during the 57th Baekje cultural tourism festival. The total of 674 sample sizes was collected during the festival, of which 558 respondents were domestic visitors, and 116 were foreign visitors. The empirical results showed that domestic visitors and foreign visitors are different in terms of the perception of performance evaluation, and satisfaction. Especially foreigners' degrees of satisfaction proved to be higher than those of koreans. It also expects the result of the study contribute to the development of efficient festival management policies and programs and facilities to meet the goals of cultural tourism festivals. Besides, the outcome of this research may be useful to other festivals and their future operation.

• Korean Journal of Community Nutrition
• /
• v.22 no.1
• /
• pp.53-62
• /
• 2017

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors. Results: The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, "vegetarian" (4.64), "plain and familiar" (4.19), and "good for dieting" (4.16). The most commont reason to favor temple food was its "mild taste" (63.0%) in the local group while foreigners preferred it because it is "good for health" (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that "the five pungent vegetables" could be allowed, 62.8 percent of foreign respondents said it is permissible. Conclusions: A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.