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Kano모델을 이용한 음식관광지 선택속성 분류에 관한 연구
장지원(Zhi Yuan Zhang),김태희(Tae He Kim),이인옥(In Ok Lee) 한국호텔외식관광경영학회 2014 호텔경영학연구 Vol.23 No.3
The purposes of this research was to derive culinary tourism destination selected attributes from literature review and to reclassify culinary tourism destination selected attributes using the Kano model. To achieve those purposes, we selected Korean and Chinese university students in Seoul as study participants. 322 questionnaires were used in the analysis. In order to derive the results of a study, factor analysis, the Kano model, Timko`s customer satisfaction index method, cross tabulation and frequency were used for the data analysis. The results of this research were as follows. First, the results of the factor analysis showed three dimensions from 18 items of culinary tourism destination selected attributes: culinary tourism resource, tourism convenience facilities and service. Second, the derived culinary tourism destination selected attribute was reclassified to the Kano model and Timko`s better and worse quotients. It was found that a total of 18 attributes could be classified into Attractive quality attributes(Korean 12; Chinese 13), Must-be quality attributes(Korean 3; Chinese 2), and Indifferent quality attributes(Korean 3; Chinese 3), while One-dimentional quality, Reverse quality and Questionable quality attributes were not found. Finally, there were significant differences with respect to 7 attributes in the comprehension evaluation of culinary tourism destination selected attributes between Korean and Chines students. As a result, this research suggested significant academic and practical implications for developing culinary tourism and culinary tour program.
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