본 연구는 부산 관광이미지 평가를 위해 진행하였다. 부산시 관광산업 현황 조사와 해양 도시에 적합한 관광 상품의 조건을 찾아보기 위하여 부산시민과 외국인 그리고 타 지역인을 중심으로 요인분석을 실시하였다. 조사결과, 부산시민과 외부인은 부산의 이미지를 비슷하게 생각하는 것으로 조사되었다. 외부인에게 있어서 부산의 이미지는 해안가 주변과 관련된 관광과 숙박을 부산의 매력으로 생각하였고 부산 시내의 다양한 볼거리, 쇼핑 등을 장점으로 뽑았다. 분석 결과를 종합해보면 부산시민은 진취적, 포근함, 활동성, 친숙함의 이미지로, 외국인은 포근함 쾌적함, 현대적, 풍부함의 이미지로, 타 지역인은 안심감, 번화함, 독특성, 친근함의 이미지로 인식하고 있었다. 위의 분류된 내용을 공통적 의미를 가진 8개의 요인으로 압축하고 부산시의 관광 관련 구성 요소와 항목간 관련성을 조사하였다. 조사결과 부산 관광산업과 관광 상품 개발을 위한 세부 항목으로는 '안심감', '쾌적성', '독특성'을 우선적으로 고려하며 '풍부함', '친근감', '활동성'을 높일 수 있는 방법을 찾는 것이 부산과 가장 잘 어울리는 관광 상품을 개발하는 방법으로 분석되었다.

The purpose of this study was to measure the factors influencing customers’ value perception of foodservice in tourist area’s restaurant. A total of 273 questionnaires were completed. Structural equation model was used to measure the causal effects. Results of the study demonstrated that the confirmatory factor analysis model also indicated excellent model fit. The proposed model yielded a significantly better fit to the data than the parsimonious model and extended model. In proposed model, the effects of perceived sacrifice, overall service quality and customer satisfaction on perceived value were statistically significant. The effects of perceived value on loyalty intention were statistically significant. As expected, the overall service quality had a significant effect on customer satisfaction. Moreover, the customer satisfaction played a mediating role in the relationship between overall service quality and loyalty intention.

The purpose of this study was to measure the tourists' preference for alternative restaurants with different combinations of 4 attribute levels: origin description, food type, price and service guarantee. A total of 210 questionnaires were completed from tourists who visited Kwangyang, Suncheon and Yeosu during Jan. 2 - Jan. 15, 2007. Conjoint experiment method was used to develop hypothetical restaurants. Ordinal probit model was used to measure the effects of attribute levels on the tourists' preference. Results of the study demonstrated that the ordinal probit model analysis result for the data indicated excellent model fit. The effects of attribute levels (origin description, traditional food, fusion food, price, service guarantee) on the tourists' preference were statistically significant. As expected, estimates of marginal willingness to pay for origin description(3.063), food type(2.349), and service guarantee(2.356) were statistically significant. Moreover, tourists were more willing to pay for origin description than other attribute levels. Tourists also considered the origin description as the very important attribute. In conclusion, based on conjoint analysis, a model was proposed of marginal willingness to pay of attribute levels. It should be noted that the original model was modified and should, preferably, be validated in future research.

The purpose of this study was to measure the effects of menu price and image on perceived sacrifice and value of tourist restaurant, the mediating effects of perceived sacrifice on the relationships between menu price and value, and between image and value. A total of 273 questionnaires were completed. ANCOVA was used to measure the mediating effects of perceived sacrifice on the relationships among menu price, image, and value. When the menu price and perceived sacrifice were regressed on the value, the menu price and perceived sacrifice were statistically significant. Moreover, when the image and perceived sacrifice were regressed on the value, the image and perceived sacrifice had a statistically significant effects on value. The results demonstrated that perceived sacrifice played a mediating role in the relationship between menu price and value.

전남 목포권 중심의 관광개발사업인 서남해안권 레저도시(J프로젝트)과 여수권 중심의 남해안관광벨트 개발사업 등이 성공적으로 완료되기 위해서는 관광사업시설의 공급뿐만 아니라 신규관광개발사업의 확대에 따른 원활한 신규 인력 도입이 이루어져야 할 것이다. 대규모 관광개발계획에 따른 관광시설 조성이 동시에 추진되었을 경우 사업의 완료시점에 인력 수급의 불균형 등이 발생할 가능성이 높다. 따라서 현재의 관광사업체 자연증가수요와 계획 중인 해양관광개발 수요를 통합 예측하여 적정한 해양관광레저인력을 공급할 수 있도록 해양관광레저인력 수요예측의 방향을 제시하는 것이 본 연구의 목적이다.

This paper introduces service quality systems such as tourism service, outbound travel services, domestic travel services, condominium services, and, foodservice golf club services, These service quality systems include terminology of travel agencies and tour operators, process, infrastructure, and, terminology of hotels and other types of tourism accomodation.

The purpose of this study was to measure the effects of value and satisfaction moderating the relationship between foodservice quality and behavioral intention. A total of 273 questionnaires were completed. Moderated regression analysis was used to measure the relationships between variables. Results of the study demonstrated that the analysis result for the data also indicated excellent model fit. The main effects of foodservice quality, value, and satisfaction on behavioral intention were statistically significant. The interaction effect of quality and satisfaction on behavioral intention was not statistically significant. The interaction effect of value and satisfaction on behavioral intention was not statistically significant. As expected, the interaction effect of quality and value on behavioral intention was statistically significant. Moreover, foodservice quality on behavioral intention was statistically significant at all levels of value and satisfaction, except for when value level was low, and satisfaction level was high. The results of this study indicated that restaurant marketers should attach importance to the interaction effect of service quality and customer value to understand the elements of market demand and customer loyalty.

국내에서는 자연 환경에서 발견되는 각종 지질 및 지형경관자원을 주 대상으로 내재적 가치를 이해시키고 자연보존을 촉진하는 지질관광에 대한 체계적이고 일관된 연구가 크게 부족한 실정이다. 본 연구는 관광지질학 활성화를 목적으로 지질관광 대상지역의 다양성 제고를 촉진하고 국립공원관리공단에서 제공하는 자연해설 프로그램의 다양화를 배가하기 위하여, 태안해안국립공원에 부존하는 지질 및 지형경관자원의 유형 및 분포상황을 조사하여 활용방안을 제시하는데 있다. 조사대상지역인 태안해안국립공원을 구성하는 지질 및 지형경관자원의 개체수 및 유형을 살펴보면, 총212개로서 해안지형→풍화지형의 순서로 분포되어 있음을 알 수 있다. 상기 조사 자료는 지질학 및 지형학 전문가로 구성된 전문가집단과의 심도 있는 선별과정을 거쳐 일반대중에게 흥미와 과학의 이해를 돕는 지질관광 대상지역으로서 적극적으로 활용할 수 있을 것으로 사료된다. 아울러, 수요자 지향형의 지질관광대상지역 개발 활성화를 위해서는 지질 관광지역 방문객의 인구통계적 특성, 지질관광 대상지역에서의 방문객 행동특성, 지질관광대상지별 방문객 성별에 따른 방문객 행동성향비교 및 지질관광 프로그램 및 이벤트 개발을 위한 분석 등의 모니터링이 수반되어야 할 것이다. 그리고 지질관광 대상물에 대한 풍화도 평가 및 보존기술개발 등 지질공학적인 부분과 환경과학적 측면이 병행된 연구 노력이 이루어질 때 관광지질학의 활성화가 결실을 거둘 것으로 판단된다.

The purpose of this study is to analyze urban residents' preference on rural tourism. The data was collected from 225 urban residents in Jeonju and Iksan city. The results show that 13.8% of urban resident have experienced rural tourism. Even though urban residents are low experienced of rural tourism, people who intend to experience rural tourism. They are willing to pay about 29,700won for lodging 77,401won for food , 43,900won for agri-products and 18,100won for experiencing program. These results indicate that there is a lot of potential demand for rural tourism. These results that there is a lot of potential demand for rural tourism

The purpose of this study was to analyze food behavior of tourists to develop consumer-oriented local cuisines for the Goseong dinosaur festival. A random sample of 518 tourists took part in one-on-one interviews which were conducted between May 7 and May 28, 2006. The highest percentage of people were in the 30-39 age group, and the over 60 years were the second highest. The participants resided mainly in urban areas of Gyeongnam province and other large Korean cities. Most of the tourists had breakfast at home before leaving for the festival, 27.8% skipped breakfast or bought and ate various food s as a breakfast on the way to the main venue. The proportion of the tourists who wanted to eat lunch at outlets in the main venue was 39.8%, while 34.6% of the tourists brought their lunch boxes. Only 14.5% had a desire to eat lunch at restaurants in Goseong. 33.8% of the tourists were willing to pay 5,000-6,000 Won per capita for the lunch, 15.6% wanted to pay 7,000-10,000 Won per capita. Noodles and Gimbab were chosen as favorite dishes for lunch by 15.4% of tourist while Bibimbab was selected by 12.0%. Various aspects of food behavior were different between the two predominant age groups. For example, the prices and the kinds of meals they wanted, and the places they preferred to eat meals. Therefore, it is suggested that more than 2 kinds of local cuisines have to be developed for the predominant age groups. The price of the local cuisine for the 30s age group should not exceed 5,000-6,000Won, whereas less than 10,000Won is an appropriate price for the over 60s. Menus for children also need to be developed, along with breakfast menus specifically for the 30s age group.

본 연구는 픽토그램(공공안내 그림표지)중 관광과 휴양활동에 관련된 픽토그램에 대한공공의 이해정도를 측정하여 픽토그램의 식별가능성과 인지효과를 탐색하기 위한 목적으로 수행되었다. 이를 위해 한국표준기준으로 채택된 300개의 픽토그램 중 25개 픽토그램을 우선 조사대상으로 선정하여 관광 전공 대학생 64명을 표본으로 Multiple Index Approach(MIA)에 의한 실험조사를 실시하였다. 조사결과, 25개 픽토그램에 대한 전반적 이해도는 65.82%로 나타났으나 인지 수준에 있어 픽토그램별로 차이가 많이 나타났다. 정답률이 높은 픽토그램의 경우 주관적 확신성과 주관적 적합성 모두 높게 나타났고, 오답률이 높았던 픽토그램의 경우에는 양자 모두 낮은수치를 보였다. 또한 주관적 확신성과 주관적 적합성에 대한 매트릭스 분석 결과 14개의 픽토그램이 인지효과가 높은 픽토그램군에 속하였으며, 그 외 11개 픽토그램은 향후 학습에 의한 인지도 증진 노력이나 디자인의 개선이 요망되는 픽토그램군으로 분류되었다.