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KMID : 0665220140270061078
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 6 p.1078 ~ p.1089
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A Study on Feasibility as Food Tourism Resources of Head Families (Jong Ga) - With a Inje Jong Ga Familiarization Tour Participants -
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Choi Ji-A
Lee Eun-Joo
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Abstract
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The purpose of this research was to reveal how Jong Ga and its cuisine is perceived by Koreans and foreign tourists and to develop Jong Ga culinary culture for culinary tourism. The Inje Jong Ga was chosen since it is located in Jeonju, Hanok Village, which is a destination for tourists and gourmet enthusiasts. In-depth personal interviews were performed with Koreans and with foreign tourists who were visiting Korea. Interviews were done to provide deeper insight into the comments and subject matters. Most tourists selected "having one table setting for each (Doksang)" as the most distinctive part of Jong Ga and its cuisine. To develop the experience at a Jong Ga as a culinary destination, questionnaires were created to study six areas: preferences on length of stay, price range, food serving style, things to be improved, expectations by as a tourist at a Jong Ga, and the role of the food guide. Perceptions toward Jong Ga and its cuisine were generally positive, but the quality of service and lack of organization in establishments were perceived to be the negative factors.
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KEYWORD
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head families, food tourism, experience tourism, familiarization tour
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