Journal of Tourism Sciences 2023 KCI Impact Factor : 2.7
-
pISSN : 1226-0533 / eISSN : 2713-6388
- https://journal.kci.go.kr/JTS
KJCKorea
Journal Central
Market Segmentation of Chinese Tourist to Jeju by their Evaluation of the Quality of Korean Food
- Journal of Tourism Sciences
- Abbr : JTS
- 2009, 33(5), pp.387-408
- Publisher : The Tourism Sciences Society Of Korea
- Research Area : Social Science > Tourism
양성수 1, 정철 1, Lun Yun 1, Moon-Soo Cho 1
1제주대학교
Accredited
ABSTRACT
This study aimed to segment the Chinese tourist market based on differences of perceived food quality among tourists visiting Jeju Island. The data was collected from 311 respondents at Jeju international airport on August, 2009. Results of cluster analysis identified three different segments of the Chinese tourist market: low evaluated food quality, medium evaluated food quality, and high evaluated food quality. In addition, Chi-square test results showed that socio-demographic factors differed significantly among the three groups. Based on these results, specific profiles of Chinese tourist were created and guidelines were established for marketing to Chinese tourists. Future research is needed to collect data not only from Jeju but also nationwide.
Statistics
-
354 Viewed
-
1 Downloaded
Tools
Issue List
Citation status
* References for papers published after 2023 are currently being built.
[journal]
강다원
/ 2003
/
A Study of Eating-out Tendency and Food-Service Satisfaction for Chinese Tourist in Jeju Island
/ 외식경영연구
/ 한국외식경영학회
6(1)
: 7~26
[thesis]
강릉연
/ 2008
/ 중국외식산업의 서비스품질 결정요인에 관한 연구:중국 식당을 중심으로
/ 석사
/ 숭실대학교 대학원
[journal]
강진희
/ 2001
/ 중국관광객의 메뉴개발을 위한 시장세분화에 관한 연구
/ 한국조리학회지
7(2)
: 157~179
[journal]
조용범
/ 2007
/
The Influences of the service quality, product quality, price of university foodservice on the customer satisfaction
/ 한국조리학회지
/ 한국조리학회
13(3)
: 127~136
[journal]
김선아
/ 2004
/
The Gap Analysis of Recognition and Preference for Korean Traditional Foods and Restaurants between Foreign Visitors and Foreign Residents
/ 한국식품조리과학회지
/ 한국식품조리과학회
20(6)
: 619~629
[journal]
김지응
/ 2008
/
The Effect of Event Strategies for Native Local Foods on Brand Equity:Focused on the Tourist Menu for Seorak Areas in Gangwon-do
/ 관광연구저널
/ 한국관광연구학회
22(4)
: 379~397
[journal]
김철원
/ 2008
/
Analysis of Chinese Visitors to Koreafor Developing Tourism Leisure Cities
/ 관광학연구
/ 한국관광학회
32(3)
: 83~102
[other]
문화관광부
/ 2006
/ 중국관광객 전문식당 100개소 추가 지정
/ 보도자료
[journal]
민계홍
/ 2006
/
Menu Evaluation for Native Foods in Jeonju Area
/ 한국식품조리과학회지
/ 한국식품조리과학회
22(1)
: 96~103
[journal]
민계홍
/ 2007
/
A Study on the Menu Quality Evaluation of Korean Restaurant in Jeonju Area for Revitalization Han Brand
/ 한국조리학회지
/ 한국조리학회
13(3)
: 187~198
[thesis]
송 숙
/ 2008
/ 관광이미지에 근거한 시장세분화와 목적지 포지셔닝에 관한 연구
/ 박사
/ 목포대학교 대학원
[journal]
양세욱
/ 2009
/ 중국의 외식문화 즐기기
/ Chindia Journal
6
: 56~57
[book]
유필화
/ 2009
/ 현대 마케팅론(제7판)
/ 박영사
[journal]
오상훈
/ 2008
/
A Study of the Golf Tourist Market Segmentation based on Benefit Sought in Jeju
/ 관광학연구
/ 한국관광학회
32(3)
: 319~338
[journal]
오상훈
/ 2008
/
Tourists Segmentation by shopping motivation
/ 관광연구저널
/ 한국관광연구학회
22(4)
: 265~281
[journal]
원대영
/ 2006
/
Study of the influence of satisfaction into the IPA of chinese tourists on Korean food and service
/ 호텔경영학연구
/ 한국호텔외식경영학회
15(5)
: 169~182
[thesis]
윤선희
/ 2008
/ 음식관광 관여와 지역애착도가 여행지 음식 추구성향에 미치는 영향
/ 박사
/ 대구대학교 대학원
[journal]
이연정
/ 2005
/
A Study on the Satisfaction for the Menu Quality of Korean Traditional Food of Japanese Tourists
/ 한국식생활문화학회지
/ 한국식생활문화학회
20(2)
: 283~291
[thesis]
이영효
/ 2009
/ 최적 시장세분화 결과 도출을 위한 기존변수와 군집분석 기법의 선정에 대한 연구
/ 박사
/ 인하대학교 대학원
[journal]
이준엽
/ 2009
/
Effects of Involvement of Food Tourists' on Participation in Food Tourism Activities and Behavioral Intention
/ 관광경영연구
/ 관광경영학회
13(2)
: 177~198
[journal]
이태희
/ 2002
/
Comparisons of Market Segmentation Methods on Involvement Levels Bases in Festival Markets
/ 관광학연구
/ 한국관광학회
26(1)
: 135~148
[journal]
이하정
/ 2001
/ 중국관광자의 시장세분화에 관한 연구-제주지역을 중심으로
/ 관광경영학연구
13
: 269~290
[journal]
이하정
/ 2009
/
A Study on Characteristics of Market Segmentation of Chinese Inbound Tourists
/ 관광연구
/ 대한관광경영학회
23(4)
: 397~417
[confproc]
왕정
/ 2008
/ 방한 중국관광객의 관광유형에 따른 시장세분화 및 결정요인
/ 한국호텔경영학회 추계학술대회
: 223~238
[journal]
조문수
/ 2007
/
An Importance-Performance Analysis of Korean Food
/ 관광연구
/ 대한관광경영학회
22(1)
: 265~297
[journal]
최영준
/ 2007
/ 한국 음식문화의 관광상품화 방안
/ 호텔리조트카지노연구
6(1)
: 157~166
[other]
한국관광공사
/ 2009
/ 2008 외래관광객 실태조사
[other]
한국관광공사
/ 2007
/ UNWTO 세계관광지표(World Tourism Barometer).
[journal]
Andaleeb, S. S
/ 2006
/ Customer satisfaction in the restaurant industry: an examination of the transaction-specific model
/ of Service Marketing
20(1)
: 3~11
[journal]
Cardello,A.V
/ 1995
/ Food quality: Reliability, context and consumer expectations
/ Food Quality & Preference
6
: 163~170
[book]
Everitt,B
/ 1993
/ Cluster Analysis
/ Halsted Press
[journal]
Fischler,C
/ 1988
/ Food, self and identity
/ Social Science Information
27(2)
: 275~292
[journal]
Frochot,I
/ 2005
/ A benefit segmentation of tourists in rural areas: a Scottish perspective
/ Tourism Management
26(3)
: 335~346
[book]
Hall, C. M
/ 2003
/ Food Tourism Around the World: Development, Management and Markets
/ Butterworth-Heinemann
[book]
Hair, J. F
/ 2006
/ Multi-variate data analysis(6th ed.)
/ Prentice Hall
[book]
Hijalager, A. M
/ 2002
/ Tourism and Gastronomy(1st ed)
/ Routledge
[journal]
Hu, B
/ 2007
/ Segmentation by craft selection criteria and shopping involvement
/ Tourism Management
28
: 1079~1092
[journal]
Gimore S. A
/ 1998
/ A food quality model of school foodservice
/ The Journal of Child Nutrition Management
22(1)
: 32~39
[book]
Kotler,P
/ 1980
/ Principles of marketing
/ Prentice- Hall
[book]
Kotler,P
/ 1997
/ Marketing Management: Planing and Control(9th ed)
/ Prentice-Hall
[journal]
Lang, C. T
/ 1997
/ Motivation, participation and preference: A multi-segmentation approach of the Australian nature travel market
/ Journal of Travel & Tourism Marketing
6
: 159~180
[journal]
Long,L.M
/ 1998
/ Culinary tourism: a folkloristic perspective on eating and otherness
/ Southern Folklore
55(3)
: 181~204
[journal]
Mok, C
/ 2000
/ Expenditure-based segmentation: Taiwanese tourists to Guam
/ Tourism Management
21
: 299~305
[journal]
Molnar,P.J
/ 1995
/ A model for overall description of food quality
/ Food Quality & Perference
6
: 185~190
[journal]
Moskowitz,H.R
/ 1995
/ Food quality: Conceptual and sensory aspects
/ Food Quality & Perference
6
: 157~162
[journal]
Mykletun, R. J
/ 2001
/ Positioning an island destination in the peripheral area of the Baltics: a flexible approach to market segmentation
/ Tourism Management
22
: 493~500
[journal]
O'hara, P. A
/ 1997
/ Taste, temperature, and presentation predict satisfaction with foodservice in Canadian continuing-care hospital
/ Journal of American Dietetic Association
97(4)
: 401~405
[journal]
Ophuis, P. A. M. O
/ 1995
/ Perceived quality: A market driven and consumer oriented approach
/ Food Quality and Performance
6
: 177~183
[journal]
Pike,S
/ 2005
/ Tourism destination branding complexity
/ Journal of Product and Brand Management
14
: 258~259
[book]
Pizam, A
/ 2008
/ Consumer Behavior in Travel and Tourism
/ Routedge
[journal]
Prideaux, B
/ 2002
/ Marketing and destination growth: A symbiotic relationship or simple coincidence?
/ Journal of Vacation Marketing
9(1)
: 35~51
[book]
Swarbrooke,J
/ 1999
/ The Development and Management of Visitor Attractions
/ Butterworth-Heinemann
[journal]
Tkacznski, A
/ 2009
/ Segmentation: A tourism stakeholder view
/ Tourism Management
30
: 169~175
[other]
UNWTO
/ 2009
/ Tourism Highlights-2009 Edition
[other]
WTO
/ 2001
/ Global Forecasts and Profiles of Market segments
/ Tourism 2020 vision
[web]
新秦研究咨询
/ 中国消费者外出就餐喜好状况(www.searchina.com
/ www.searchina.com.cn
[web]
新秦研究咨询
/ 浅析饮食习惯的变化
/ www.searchina.com.cn
[web]
新秦研究咨询
/ 中国被访者为了健康更注重饮食习惯
/ www.searchina.com.cn