Comparison of Restaurant Information Searching Behavior during the Trip based on Previous Destination Experience and Restaurant Pre-planning (여행지 이전 경험과 음식점 사전 계획에 따른여행 중 음식점 정보탐색 행동 비교)

Sunhee Seo (서선희); 김옥연; Kah, Jung-Hye (가정혜)

Comparison of Restaurant Information Searching Behavior during the Trip based on Previous Destination Experience and Restaurant Pre-planning

Journal of Tourism Sciences
Abbr : JTS
2013, 37(4), pp.211-232
Publisher : The Tourism Sciences Society Of Korea
Research Area : Social Science > Tourism

Sunhee Seo ¹, 김옥연 ¹, Kah, Jung-Hye ²

¹이화여자대학교
²청주대학교

Accredited

ABSTRACT

As the importance of food in tourism has increased, tourists’ food consumption should be shed light on. The purpose of this study was to compare differences on traveler’s usage of restaurant information sources and the importance of restaurant selection attributes, and trip characteristics based on previous destination experience and pre-planning restaurant before departure. A total of 339 persons who had travel experience in the last 6 months participated in an on-line survey. Cross tabulation analysis and one-way ANOVA were used to identify the differences among four groups (G1; Tourists who had pre-destination experience and had pre-plan toward restaurant visitation in destination, G2; Tourist who had pre-experience, but didn't have pre-plan, G3; Tourist who didn't have pre-experience, but had pre-plan, G4; Tourist who didn't have pre-experience and pre-plan). The results showed that pre-planned tourists spent more travel and dining-out expense, and they tended to search information using prior restaurant visit and friend/family was found as the main information sources, while unplanned tourists who visit new destination tended to use signboard to search restaurants during travel.

KEYWORDS

Restaurant information searching, Precious experience, Pre-planning, Restaurant choice, Information source

Citation status

* References for papers published after 2023 are currently being built.

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This paper was written with support from the National Research Foundation of Korea.

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