Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Qualitative Study on attributes of Food Tourism in Italy, France and Japan

이탈리아, 프랑스, 일본의 음식관광상품 선택 속성 도출에 대한 질적 연구

  • Na, Yeseul (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Cho, Mi Sook (Department of Nutritional Science & Food Management, Ewha Womans University)
  • 나예슬 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2020.10.23
  • Accepted : 2020.10.31
  • Published : 2020.10.31
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Abstract

Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics and has become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated the selection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign food tourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a result of this study, 'Food attraction', 'Traditionality', 'Locality', 'Convenience', 'Cultural Characteristics', and 'Appropriateness of price' were the attributes identified from the expert's comments. Marketing strategies such as improving quality of service and food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve the status of food tourism in Korea.

Keywords

References

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