This study was to examine the effects of food in Busan on the image of
tourist destinations, the differences in preferences of each menu in Busan,
the differences in the image of tourist destinations, and the participate
intention in tourism. To ac...
This study was to examine the effects of food in Busan on the image of
tourist destinations, the differences in preferences of each menu in Busan,
the differences in the image of tourist destinations, and the participate
intention in tourism. To achieve the purpose of this study, the subjects
were tourists who visited Busan from 01 to 15th of October, 2022.
The results of the analysis are as follows. First, the preference of food
in Busan will have a positive effect on the image of tourist destinations.
In terms of tourism resources, fish, meat, soup, soup, and noodles all had a
significant positive effect on ***p<.001, fish in the tourist environment
showed a significant positive effect on *p<.05, and meat, soup, noodles all
showed a significant positive effect on **p<.001. It was found that it had
an effect.,In food, fish, meat, soup were significantly higher in ***p<.001,
noodles were significantly higher in ***p<.01, and fish, meat, soup were
significantly higher in ***p<.001, and noodles were significantly higher in *p<.05.
Second, the preference for food in Busan will be different according to
demographic characteristics (gender, age, residential area). The average
value and ranking of preference by gender, age, and region were different.
However, the overall sample of pork soup, wheat noodles, puffer sashimi and
soup, busan fish sauge, wandang, and bear eel showed a high average value of
4.0, while the preference of Sashimi, Catfish Maeuntang and Totorimuk, Busan
yangkchang, Moonhyun machang, Dongrae pajeon, Grilled goat and chicken·duck
baeksook, Small clam soup, Anchovy, muchim·tang·grilled were low. There
was a difference.,This difference in preference can be judged through
information search through online before visiting local food.
Third, there will be a difference in preference for food in Busan by menu.
In Dongrae pajeon, Grilled goat and chicken·duck baeksook, Haeundae galbi,
cheoulma, Busan Yangkukchang, munhyeon machang, seaweed soup, puffer sashimi
and soup, there was a difference in *p<.05, and seafood, pork soup and
sashimi showed a difference in **p<.001.
Fourth, the preference of food in Busan will have a positive(+) effect on
the intention to participate in tourism. Fish, meat, and noodles all have a
significant positive(+) effect on *p<.001, and Tang and Kook were rejected.
The reason why Tang and Kook were rejected is that tourists want to
experience various foods, while Busan has developed marine products, while
other cities have less food for Tang and Kookryu.
Fifth, the image of tourist destinations will be different according to
demographic characteristics(gender, age, residential area). It is shown that
there are differences according to gender, age and residential area. The
common characteristics of gender, age and residential area were the average
of tourism resources and tourist environment, while the food and mobility
were low. These results suggest that the tourism resources and the
environment of tourist destinations are high because the tourist attractions
in Busan have the characteristics of being able to share the marine and
urban tourism.
Sixth, there will be a difference in the image of the tourist destination
for the whole sample, and in the tourism resources and the tourist
environment, it showed a difference in ***p<.001, and in the food and
mobility, it showed a difference in ***p<.01, Especially, it is superior to
other factors(3.60) and very excellent(3.53) in the tourist environment, so
Busan city proves that it has the best natural environment as a tourist
destination.
The practical implications of this study are as follows: First, tourists
visiting Busan will prefer sashimi and related foods as they have a high
image as a marine city and in <Table 4-1>, the items of food that they want
to experience first in Busan tourist attractions were sashimi, seafood, eel
grilled and bear eel(117, 33.1%). However, the results of the study showed
that the menu of local food in Busan has the lowest preference. This means
that Busan has many revolving door restaurants, but there is no special
difference from other restaurants in other regions. Therefore, in order for
Busan to maintain its image as a marine tourism city, it is necessary to use
special tableware that tourists can not experience in other regions through
menu improvement or menu differentiation of existing specialty restaurants.
The limitation of this study is that there are many tourist attractions
and various food streets in Busan Metropolitan City, and the purpose of
tourists using specific tourist attractions or food streets will be
different. However, this study conducted a survey by grouping the subjects
into one individual without subdividing them. Therefore, in the post-incense
study, it is hoped that the detailed results will be obtained by selecting a
specific food street or tourist destination