The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.

The purpose of this study was to analyze the current operating management practices and tourist royalty of restaurants at the tourism provinces in Donghae city. Forty restaurants were surveyed for sales status, customer management, menu management, advertising, marketing strategy and seventy seven tourists replied to the attitudinal and behavioral aspects of customer royalty for regular visiting restaurant. Statistical data analyses were completed using the SPSS/WIN pact(age program for descriptive analysis, paired difference test, t-test, ANOVA, and pearson correlation. The results of quantitative analysis indicated that the average sales per day on a high-demand season were 1,571 thousand won and one on a slack season were 614 thousand won. The average check on a high-demand season(109 persons) and a slack season(38 persons) were significant difference(t=6.834, p<.001). A total of 93.5% of the restaurateurs answered that menu pricing was decided by the owner and 21.7% of the subjects used the only restaurant homepage in the advertising method. A total of 40.6% of the restaurants utilized the only kind service for regular customers and 35.1% of the subjects had no method for them. The results suggest that systematic management policies and marketing strafes for regular customer is very necessary. Also, the correlation between tourists' attitudinal and behavioral aspects of customer royalty for regular visiting restaurant was found out. High correlation was existed between the overall tourists' satisfaction on regular visiting restaurant, the intention to revisit(BCL 1, p<.001), the intention to recommend(BCL 2, p<.001), and indicators of customer royalty. Finally, restaurateurs at the tourism provinces should focus on marketing strategy to keep and improve current customer to rise the tourist royalty.

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.

이 연구의 목적은 오대산 국립공원 일대의 지질 및 지형경관자원을 조사하여 그 특성을 분석하고, 이들 가운데 경관과 학술적으로 보존가치가 있는 지질 및 지형경관자원을 선정, 이들을 체계적으로 관리, 활용하는 방안에 필수적인 자료를 제시하고자 하는 것이다. 이 조사과정에서는 147개의 지질 및 지형경관자원을 조사하였다. 조사지역에서 가장 많이 관찰되는 지형은 구조지형이며, 다음으로는 풍화, 하천, 산지, 호소, 주빙하 지형 등이다. 다양한 지질 및 지형경관 자원 가운데 4개 노두가 관광자원으로 활용될 수 있고, 5개 노두는 학술연구를 위한 가치 있는 자원으로서 고려될 수 있다. 상기 조사자료는 관광지질학 활성화를 목적으로 지질관광 대상지역의 다양성 제고를 촉진하고, 국립공원관리공단 에서 탐방객에게 제공하는 자연해설 프로그램의 다양화와 기능성 제고를 배가하는데 유용할 것으로 판단된다.

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

관광분야에서 GIS를 이용하여 관광자원의 특성 및 위치안내를 제공함에 있어서 관광자원의 분류와 기호를 표준화하는 것이 필요하다. 현재 한국관광공사와 한국문화관광정책연구원 및 16개 광역자치단체에서 제공하는 관광자원에 대한 기호가 너무 상이하게 표현되고 있기 때문이다. 따라서 본 연구에서는 지도정보에 제공되는 기호를 표준화하기 위한 방안으로 일차적으로는 관광자원의 분류 기준안을 만들고, 분류 기준에 따른 외곽모양과 색깔을 이용하여 자원을 유형별로 기호화하고, 유형화된 기호를 이용하여 부가적으로 개별적인자원의 기호를 제작하는 것을 제시하였다.

Situation to develop Kyonggi Province area to universal tourist attraction area keeping in step with national large size event holding such as sun of Korean visit with opening a port of the In-chon International airport, the world ceramics Expo, World Cup was made up. Growth possibility is big to culture tourism resources and representative tourist resort of the Korea that use view of nature photon circle properly such as ceramics that target area possesses. Area development plan through growth possibility should be arranged to international ceramics production complex and distribution complex. Therefore, plan analyzing future district theme establishment and strength in priority via past and present of target area.

본 연구는 관광지의 유인속성과 관리속성에 대한 중요도-성취도분석 (Importance - Performance Analysis: IPA)을 통해 관광객 인식을 기반으로 하는 보다 효율적인 강원 관광지 관리방안을 제시하고자 수행되었다. 설문조사는 강원도의 대표적인 관광지로서의 특성을 지니고 있는 설악산국립공원. 경포대 및 낙산해수욕장, 그리고 원주시 간현국민관광지를 목적지로 선택한 관광객을 대상으로 응답자 직접기입방식으로 이루어졌으며 총 399매를 유효표본으로 하였다. 관리속성으로서 사회환경, 자원환경. 관리환경, 시설환경의 21개 속성들에 대해 방문객들이 느끼는 중요도와 현재의 질적 상태를 의미하는 성취도를 측정한 결과 전 속성에서 중요도에 비해 성취도는 상대적으로 낮게 평가되었다. 각 관광지별 전체 속성에 대한 중요도는 유사했으나 성취도는 경포.낙산 지역이 가장 낮았고 간현국민관광지의 경우는 보통 이상 수준을 보였다. 속성별로 실행격자상에 위치화한 결과 지속적인 관리노력이 필요한 속성은 6개(자연자원의 상태. 휴식 및 숙박시설의 상태, 환경오염 정도, 관리자의 친절도, 관광지 안전문제)로 나타났으며 우선 시정되어야할 속성이 4개(위생 및 편의시설의 상태. 관광지 물가수준, 교통시설 이용 편의성), 저 우선순위가 7개(입장료 및 시설사용료 수준 관광안내시설의 상태, 관광객의 혼잡수준, 다른 관광객들의 행위, 호객행위, 특징적인 먹거리 및 살거리), 과잉노력 지양 속성이 5개(역사문화 자원, 휴양기회 제공의 다양성, 이용규제 수준. 안내시설, 지역주민의 환대성)로 분석되었다. 본 연구에서 제시된 결과는 측정도구. 조사지역과 조사시기의 제한으로 인한 연구의 한계점에도 불구. 강원도 소재 관광지의 단위별 관리전략의 수립에 있어 유용한 기초를 제공할 것으로 기대된다.

본 연구는 향후 우리나라의 효율적인 관광개발 추진에 있어 객관적이고 종합적인 영향 평가작업의 필요성에 대한 인식으로부터 계획되었으며 관광개발의 영향주체인 지역주민과 관광객 시각에서 관광개발의 영향을 평가하고자 하였다. 이를 위해 강원도 원주시 간현지역에서 지역주민과 관광객을 대상으로 설문조사를 실시하였다. 지역주민들은 관광개발의 결과로 나타난 지역경제의 활성화 분위기는 감지하고 있으나 실질적인 주민고용이나 지역의 경제자립도 향상에 대해서는 부정적인 평가를 하였다. 또한 관광개발로 인해 지역이미지는 크게 개선되었으나 교통혼잡이나 쓰레기 문제와 같은 사회 문화적 영향으로 생활의 불편함도 느끼는 것으로 조사되었다. 특히 환경적 영향은 경제적 영향과 사회.문화적 영향에 비해 더 부정적으로 평가하였다. 간현관광지에서 관광객이 느끼는 제반환경에 대한 질적 상태는 비교적 양호한 것으로 나타났으며 전반적인 관광만족도 수준도 비교적 긍정적으로 평가되었다. 위와 같은 조사결과를 토대로 향후 간현지역이 성공적인 관광지로 발전하기 위한 안을 제언하였다. 향후 지역주민과 관광객 시각에서의 심리적 평가와 더불어 관광지의 물리적 영향에 대한 종합적인 연구를 통해 관광개발의 효율성을 높일 수 있는 대안의 제시가 요망된다.

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

In 21st century, According to development of Information Technology, It is clear that the importance of tourism information is extended increasingly. For this reason, It should be needed to realize a general system which make it possible to enjoy cyber tourism based on knowledge information system to recover a local potential growth power, catch a jumping chance again, and hold a new competitive power. But to discuss a tourism information system, the matters of hard ware, software and information mediating system should be reviewed generally, this research is likely to provide a cyber tourism information system through internet as a way of cyber tours through multimedia technology and stereoscopic image technique using GIS (Geographic Information System) centering on the networking system of tourism information. Constructing 「cyber touristy city」 on internet, foster a new industry, to go balanced with a present tourism industry and experience a virtual reality, various theme tours create high profit to shrunken tourism industry.

It should be needed to realize a general system which make it possible to enjoy cyber tourism based on knowledge information system to recover a local potential growth power, catch a jumping chance again, and hold a new competitive power. But to discuss a tourism information system, the matters of hard ware, software and information mediating system should be reviewed generally, this research is likely to provide a cyber tourism information system through internet as a way of cyber tours through multimedia technology and stereoscopic image technique using geographic information system centering on the networking system of tourism information. Constructing 『cyber touristy city』 on internet, foster a new industry, to go balanced with a present tourism industry and experience a virtual reality, various theme tours create high profit to shrunken tourism industry. Remark : multimedia technology, stereoscopic image, geographic information system