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KMID : 0665420200350050407
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Korean Journal of Food Culture
2020 Volume.35 No. 5 p.407 ~ p.416
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Qualitative Study on attributes of Food Tourism in Italy, France and Japan
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Na Ye-Seul
Cho Mi-Sook
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Abstract
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Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics andhas become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated theselection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign foodtourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a resultof this study, ‘Food attraction’, ‘Traditionality’, ‘Locality’, ‘Convenience’, ‘Cultural Characteristics’, and ‘Appropriateness ofprice’ were the attributes identified from the expert’s comments. Marketing strategies such as improving quality of serviceand food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve thestatus of food tourism in Korea.
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KEYWORD
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Food tourism, selection attributes, marketing strategies
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