식도락관광을 활용한 관광객 유치 활성화 방안

• 영문명: A Study on Vitalization for Inducement of Tourists Using Gastronomy Tourism: Focusing on Using SNS Information Characteristics-
• 발행기관: 관광경영학회
• 저자명: 정유준
• 간행물 정보: 『관광경영연구』제25권 제3호, 455~483쪽, 전체 29쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2021.05.31

영문 초록

This study tried to analyze the relations among SNS information characteristics, gastronomy tourism, tourist’s flow and attitude toward the tourist destination. Especially, this study focused on the mediating effects of gastronomy tourism and tourist's flow. it suggested the strategies for attracting tourist to the area for promoting regional tourism through the empirical analysis. In order to achieve the objectives, the data was collected by online survey of S. Korean tourists who have traveled within 2 years, from Jan, 6th to 20th, 2021. And 205 valid samples were used. SPSS 20.0 program was used for the empirical analysis. And the results were as follows; there are mediating effects of gastronomy tourism and tourist’s flow on the relationship between SNS information characteristics and tourist destination attitude. Furthermore, Tourist’s flow has the mediating effect on between gastronomy tourism and tourist destination attitude. The results of the study provide evidence suggesting that gastronomy tourism and Tourist’s flow play major roles between SNS characteristics and attitude toward the tourist destination. Also, it indicates that some tourists would return to the same destination to savor its unique gastronomy that leads to the experience of flow. Implications for practitioners are also discussed.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 실증분석

Ⅴ. 결 론

참고문헌

키워드

SNS Information Characteristics Gastronomy Tourism Tourist’s Flow Attitude Toward the Tourist Destination