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KMID : 1011620070230010156
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.156 ~ p.164
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A Study on the Recognition, Satisfaction, and Revisit Intentions of Japanese Tourists based on Traditional Korean Foods
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이연정:Lee Yeon-Jung
저자없음:No authors listed
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Abstract
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This study investigated the impacts from the recognition and satisfaction of Korean foods on the revisit intentions of Japanese tourists to Korea. The subjects of this study consisted of 365 Japanese tourists visiting Korea. The findings are summarized as follows: (1) the recognition of Korean food included 'the quality of food material is fresh and good'(3.99 points), "Korean food is nutritious and healthful food’(3.89 points), and ‘Korean food consisted of grains and vegetables, and the cooking methods were developed specially，(3.88 points) in the order. (2) They were highly satisfied with the 'nutrition of the food，’ ‘taste of the food,’ and ‘quantity of the food,' in terms of the Korean food quality however, they were not satisfied with 'Japanese marks on ingredients', 'sanitary', 'smell', and 'freshness'. (3) The most influential recognition variables to affect revisit intentions to Korea was 'health knowledge' followed by 'unique,' 'preference'， 'experience'，and 'interest.' (4) The most influential satisfaction variable to affect revisit intentions to Korea was 'food and menu' followed by 'translation and understanding,' and 'flavor and appearance.'
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KEYWORD
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Korean food, recognition, satisfaction, revisit intention, Japanese tourists
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