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      부산지역음식 선호도의 차이와 관광지 이미지 및 관광참여의도에 미치는 영향관계 : 20-30대를 대상으로

      한글로보기

      https://www.riss.kr/link?id=T16654498

      • 저자
      • 발행사항

        광주: 광주대학교 대학원, 2023

      • 학위논문사항

        학위논문(석사) -- 광주대학교 대학원 , 호텔외식조리학과 , 2023. 2

      • 발행연도

        2023

      • 작성언어

        한국어

      • 주제어
      • DDC

        338.4791 판사항(23)

      • 발행국(도시)

        광주

      • 기타서명

        The Relationship between Preferences of Food in Busan and the Image of Tourist Areas and Intention to Participate in Tourism: The subjects in their 20s and 30s

      • 형태사항

        vii, 98 p.: 삽도, 표; 26cm.

      • 일반주기명

        광주대학교 논문은 저작권에 의해 보호받습니다.
        지도교수:김 헌 철
        참고문헌 수록

      • UCI식별코드

        I804:24003-200000658033

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        • 광주대학교 도서관 소장기관정보
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      부가정보

      다국어 초록 (Multilingual Abstract)

      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
      번역하기

      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

      더보기

      목차 (Table of Contents)

      • 제1장. 서론 1
      • 제1절 문제의 제기 1
      • 제2절 연구의 목적 4
      • 제3절 연구방법 및 범위 6
      • 1. 연구방법 6
      • 제1장. 서론 1
      • 제1절 문제의 제기 1
      • 제2절 연구의 목적 4
      • 제3절 연구방법 및 범위 6
      • 1. 연구방법 6
      • 2. 연구범위 7
      • 제2장. 이론적 배경 9
      • 제1절. 지역음식의 이론적 고찰 9
      • 1. 부산지역음식 9
      • 2. 지역음식에 관한 선행연구 12
      • 제2절. 선호도에 대한 이론적 고찰 15
      • 1. 선호도의 개념 ·15
      • 2. 선호도에 대한 선행연구 19
      • 제3절. 관광지 이미지에 대한 이론적 고찰 23
      • 1. 관광지 이미지의 개념 23
      • 2. 관광지 이미지에 대한 선행연구 26
      • 제4절. 관광참여의도에 대한 이론적 고찰 30
      • 1. 관광참여의도에 대한 개념 30
      • 2. 관광참여의도에 대한 선행연구 32
      • 제3장. 연구설계 34
      • 제1절. 조사설계 34
      • 1. 표본설계 34
      • 2. 분석방법 및 절차 36
      • 제2절. 가설설정 37
      • 1. 연구모형 37
      • 2. 가설설정 38
      • 1) 부산지역음식 선호도가 관광지 이미지에 미치는 영향관계 38
      • 2) 부산지역음식 선호도에 대한 차이 38
      • 3) 부산지역음식 선호도와 관광참여의도 간의 영향관계 39
      • 4) 관광지 이미지에 대한 차이 39
      • 제3절. 변수의 조작적 정의 및 설문지 구성 40
      • 1. 변수의 조작적 정의 40
      • 1) 지역음식에 대한 선호도 40
      • 2) 관광지 이미지 40
      • 3) 관광참여의도 41
      • 2. 설문지 구성 41
      • 제4장. 실증분석 43
      • 제1절. 인구통계적특성 43
      • 1. 표본의 인구통계적특성 43
      • 2. 측정도구의 신뢰성 및 타당성 분석 45
      • 1) 부산지역음식 선호도에 대한 신뢰도 분석 45
      • 2) 관광지 이미지에 대한 신뢰도 분석 47
      • 3) 관광참여의도에 대한 신뢰도 분석 49
      • 4) 변수 간 상관관계분석 50
      • 제2절 연구과제 검증 51
      • 1. 부산지역음식 선호도는 관광지 이미지에 51
      • 2. 부산지역음식 선호도에 대한 인구통계적 차이 54
      • 1) 부산지역음식 선호도의 성별에 따른 차이 54
      • 2) 부산지역음식 선호도의 연령에 따른 차이 55
      • 3) 부산지역음식 선호도의 거주지역에 따른 차이 57
      • 3. 부산지역음식의 메뉴별 선호도의 차이 59
      • 4. 부산지역음식 선호도와 관광참여의도 간의 영향관계 62
      • 5. 관광지 이미지에 대한 차이 63
      • 1) 관광지 이미지의 성별에 따른 차이 63
      • 2) 관광지 이미지의 연령에 따른 차이 64
      • 3) 관광지 이미지의 지역에 따른 차이 65
      • 6. 전체 표본에 대한 관광지 이미지의 차이 66
      • 제5장. 결론 67
      • 제1절. 연구의 요약과 시사점 67
      • 1. 연구의 요약 67
      • 2. 연구의 시사점 및 한계점 71
      • 1) 시사점 71
      • 2) 연구의 한계점 73
      • 참고문헌 75
      • 국문초록 90
      • 설 문 지 93
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