음식관광 관여도, 다양성 추구성향이 참여활동과 충성도에 미치는 영향

다국어 초록 (Multilingual Abstract)

The foods have become important means to increase tourism revenues as one of tourism resources. Also, as food gets important in the industrial aspect as well as in the cultural aspect, the region has made an effort to develop food as a main tourism product. Food as an ethnic cultural heritage, becomes a valuable tourism attraction that provides more pleasure while traveling.
Food has been viewed as a necessary element of survival, and probably as a component of another attraction such as food in festivals, but has hardly been studied as an attraction or as a tourist recreational activity by itself.
Recent food industry is not being developed a combination with tourism industry but being developed an individual industry as the concept to understand the regional culture is being profound and the food is to be precious tourism resources that implies all regional culture and gets a tour to be delightful.
Among tourism resources, forming the closest relation to our normal life to represent the regional tour can be the food culture and the food culture is an important tourism resources that can make visitors to experience and understand other culture. Like this, among cultural tourism resources to represent the culture of each country and region, one of them that visitors can easily access is 'food' and the food is an essential item to form visitors' cultural experience.
For the purpose of this dissertation, food tourism is defined as tourist's food related activities at the destination, such as dining, purchasing local food products, and experiencing the characteristics of a unique food-producing region. That is, food tourism may be defined as visitation to primary and secondary food producers, food festivals, restaurants and specific locations for which food tasting and experiencing the attributes of specialist food production region are the primary motivating factor for travel.
Commercial products of food tourism provide lots of potentialities so as to preserve its regional economies by succeeding to the tradition of the regional food and the food tourism can be the barometer of regional culture development referring that ‘provincial food tourism brand’ is the most important resource of distinction to bring foundation buildup and advancement of the food business and tourism business markets and be recognized as an important resource to level up the competitiveness of the province.
However, in spite of the important of food tourism, Korean domestic food tourism is still in an early stage. Moreover, there have not been studies about food tourism, especially about food tourism involvement and variety-seeking tendency and the behaviors of tourist who participate in food tourism.
The research on the activity feature of food visitors at tourism destination is little developed. Although food industries have tremendous effects on tourism industries, a research on its contribution or food related activities is much deficient. As a result, a general overview of food tourism and various plans of food related activities are sought and the food tourism will be a newly inland tourism trend in this research.
The objective of this study is to analyze the relation 1) between food tourism involvement and variety-seeking tendency and the tourists who participate in food related activities, 2) between tourists' satisfaction and loyalty after food related activities, 3) between tourists' satisfaction and loyalty after food tourism. The model and hypotheses for this study was set up on the basis of previous researches. The questionnaire survey had been conducted twice. Among data collected from the first and second survey, 375 data were used for this empirical study. The obtained data were analyzed with frequency analysis, descriptive analysis, exploratory factor analysis(EFA), reliability analysis, confirmatory factor analysis(CFA), second-order factor analysis, covariance structure analysis(CSA), and SPSS 12.0 and AMOS 5.0 were used for statistical programs of empirical analysis.
The results of this study according to hypotheses testing are as follows;
First, this resulted in the proposition that the involvement with food related activities is positively related to food tourism. These dimension represented enduring involvement: (social bonding, centrality and identity expression). Food tourism involvement showed a significant positive relationship with the food related activities, and used food as a means to express to the world they are, are more likely to be interested in food related activities at the region. Therefore, theses all activities that form topic for conversations among culinary tourists and consequently a means to bond with people who share similar interest in food.
Second, variety-seeking tendency was the second concept that the literature review revealed as relevant in explaining participation in food tourism. This resulted in the proposition that variety-seeking tendency is positively related to food tourism, that variety-seeking tendency is not related to any of the dimension of food tourism. Results of the analysis that variety-seeking tendency was positively related to the factors Regional Food, Convenient Food. This implies that variety-seeking tendency as a form of regional experimentation was thus significant in explaining participation in food tourism, is not related to any of the factors of food tourism(Food Experience, Purchase Local), was rejected.
Third, as a result of the relationship between tourists satisfaction after food related activities was verified. Results of the analysis that food related activities was positively related to the factors Regional Food, Food Experience, Purchase Local. Extending that to food and tourism, the food and tourism emphasized role of food related activities in the tourist's life, that is in the form of food related hobbies such as collecting recipes, watching cooking experience as a precursor to food tourism.
Finally, the relationship between tourists' satisfaction after food related activities and loyalty(Repurchase Intention, Recommend Intention) was analyzed. After the result the testing, it was found that the satisfaction has a strong effect on the Repurchase Intention, Recommend Intention.
Therefore, the countermeasure to increase the level of satisfaction is sought in every side, based on this, people will revisit through the regional food tourism and recommend this situation to other visitors using communication.
The Current investigation was as attempt to build theoretical and conceptual foundations for studying food tourism and empirically establish the characteristics of the food related activities. In conclusion, it is very important to find the resources related to have locality and attraction in our normal life. Also, the endeavor to provide the merchandise that visitors can see, enjoy, and purchase the resources of the food tourism should be going side by side.
Therefore, in the further study, it should be a systematic research investigating the representative local food in those areas through literature reviews and empirical study.

국문 초록 (Abstract)

최근 음식산업은 그 지역의 문화를 이해하는 개념이 깊어지면서 음식관광은 관광산업의 통합적 차원이 아니라 별개의 산업으로 발전을 해 오고 있으며, 음식은 지역의 갖가지 문화와 더불어 여행의 즐거움을 더해 주는 귀중한 관광자원이 되고 있다.
특히 여러 관광자원들 가운데 지역관광을 대변할 수 있는 우리의 일상생활에서 가장 밀접한 관계를 형성하는 것이 음식문화이며, 음식문화는 방문객들에게 타 문화를 경험하고 이해시키는 중요한 관광자원이라고 말할 수 있다. 이처럼 각 나라와 지역의 문화를 대변할 수 있는 여러 문화관광자원들 가운데 관광객들이 가장 쉽게 접할 수 있는 것 중 하나가 바로 지역의 생활문화로서의 ‘음식’이며 음식은 관광객의 문화적 경험을 형성하는데 있어 필수적인 요소라 할 수 있다.
최근에 들어 ‘음식’ 자체가 관광활동의 1차적이고 직접적인 동기가 되고 있는 추세이며, 많은 관광목적지들이 음식을 그 지역을 대표하는 매력물의 하나로 홍보하고 있다. 이처럼 음식관광 상품은 그 지역 음식의 맥을 이어 지역의 경제성을 유지시켜 나갈 수 있도록 많은 잠재력을 제공하며, 음식관광이 발전하기 위해서는 ‘지역적인 음식관광 브랜드’가 차별화의 가장 중요한 원천으로 지역문화 발전의 척도가 될 수 있으며 지역의 경쟁력을 높이는데 중요한 자원으로 인식될 수 있다. 이에 본 연구는 관광학 분야에서 아직까지 활발하게 진행되지 못하고 있는 음식관광의 국내․외 연구 동향을 살펴보고자 하며 이를 통해 음식관광 연구의 기초적 이론을 밝혀내고자 한다.
기존 선행연구에서는 관광목적지의 음식관광객 활동 특성에 대한 연구가 거의 전무한 상황이며, 관광산업에 있어 음식산업이 미치는 영향이 지대함에도 불구하고, 그 기여도나 음식관광 참여활동을 측정하는 연구가 매우 부족한 실정이라고 할 수 있다. 이에 본 연구에서는 음식관광에 대한 이해와 음식관광 참여활동에 대한 다양한 방안을 모색함과 동시에 국내의 새로운 관광트렌드로서의 음식관광이 자리매김하고자 한다.
본 연구는 음식선택과 관련된 개인속성 중에 음식관광 관여도, 음식관광의 다양성 추구성향 변수와 음식관광 참여활동의 관계, 음식관광 참여활동과 음식관광 참가 후 만족도와 충성도의 관계, 음식관광 참가 후 만족도와 충성도의 영향 관계를 파악하고자 한다. 이를 통해 음식관광의 개선방안과 앞으로의 음식관광의 효과적인 발전방안을 모색하고자 한다.
본 연구는 선행연구들을 바탕으로 연구모형과 가설을 설정하였으며, 설문조사는 예비조사와 본 조사를 구분하여 실시하였다. 먼저 예비조사는 2009년 6월 15일부터 6월 28일까지 약 2주 동안 경상북도 경주지역에서 음식관광에 참가한 관광객들을 대상으로 100부를 배포하여 실증분석 결과를 도출하는데 활용하였다. 본 조사는 2009년 7월 20일부터 8월 30일까지 경상북도 경주지역과 전라북도 전주지역, 광주광역시의 음식관광에 참가한 경험이 있는 관광객들을 대상으로 각 지역별 150부씩 총 450부의 설문지를 배포하여 404부(89.8%)를 회수하였으나 이중 부정확한 응답이나 이중답변을 한 29부를 제외하여 총 375부(83.3%)가 본 연구의 실증분석 자료로 사용되었다.
실증분석의 절차로는 측정타당화 과정(measure validation process)을 거쳐 측정도구의 신뢰성과 타당성을 확보한 후, 가설검증을 실시하였다. 수집된 자료는 SPSS 12.0과 AMOS 5.0을 사용하여 통계처리를 실시하였으며, 통계기법으로는 빈도분석(frequency analysis), 기술분석(descriptive analysis), 탐색적 요인분석(exploratory factor analysis: EFA), 신뢰도분석(reliability analysis), 확인요인분석(confirmatory factor analysis: CFA), 이차 순 요인분석(second-order factor analysis), 공분산구조분석(covariance structure analysis: CSA) 등을 사용하였다.
실증분석 결과 첫째, 음식관광 관여도(자기 표현, 사회적 유대, 개인 중심)와 음식관광 참여활동(지역음식, 음식체험, 특산물 구매, 편리한 음식) 하위차원의 인과관계를 규명한 결과와 관련하여 찾아볼 수 있다. 먼저 지역음식의 구매나 소비행위에 있어 자기 표현이나 사회적 유대감, 개인 중심성이 높을수록 음식관광에 참여하여 다양한 활동을 하며, 이러한 관광객들은 지역의 전통음식이나 특산품을 다양하게 구매하는 것을 알 수 있다. 또한 새로운 음식에 대한 호기심이나 새로운 음식먹기를 시도하는 관광객일수록 음식관광에 참여활동에 적극적이라는 것을 알 수 있다.
둘째, 다양성 추구성향과 음식관광 참여활동(지역음식, 음식체험, 특산물 구매, 편리한 음식) 하위차원의 인과관계를 규명한 결과, 새로운 음식을 시도하려는 관광객들은 지역음식과 편리한 음식과는 유의한 영향을 미치고 있음을 알 수 있으나, 음식체험이나 특산물 구매에는 유의한 영향을 미치지 못하는 것으로 나타났다.
셋째, 음식관광 참여활동(지역음식, 음식체험, 특산물 구매, 편리한 음식)과 음식관광 참가 후 만족도 하위차원의 인과관계를 규명한 결과, 지역음식, 음식체험, 특산물 구매에는 유의한 영향을 미치는 것으로 나타났으나, 편리한 음식에는 유의한 영향을 미치지 못하는 것으로 나타났다. 이는 음식관광에 참가한 관광객들의 지역음식의 구매나 지역음식에 대한 체험을 많이 할수록 음식관광 참여 후 만족도는 증가하는 것을 알 수 있다.
마지막으로, 음식관광 참가 후 만족도가 충성도에 유의한 영향을 미치는 것으로 분석되어 음식관광에 참가한 후 만족도가 높은 관광객일수록 지역을 다시 찾는 재구매의사나 다른 사람에게 지역을 추천하는 의사가 많이 있는 것을 알 수 있다. 따라서 만족도를 높일 수 있는 다양한 방안들을 강구하고, 이를 바탕으로 지역 음식관광을 통해 다시 방문하고, 다른 관광객들에게 구전커뮤니케이션을 이용하여 추천함으로 지역의 경제활성화는 물론 지역 이미지를 제고에 매우 중요한 역할을 한다고 생각된다.
결국 우리의 일상생활 속에서 ‘지역성’과 ‘매력성’을 갖추고 있는 관련 자원들을 찾아내는 것이 무엇보다 중요하다. 또한 이러한 음식관광의 다양한 자원들을 관광객들이 보고, 즐기고, 구매할 수 있는 상품으로 만들어 제공하려는 노력도 병행되어야 한다.

목차 (Table of Contents)

• Ⅰ. 서 론 = 1
• 1. 연구의 배경 = 1
• 2. 연구의 목적 = 5
• 3. 연구방법 및 구성 = 7
• Ⅱ. 이론적 배경 = 11
• 1. 음식관광의 개념 = 11
• 1) 음식관광의 정의 = 11
• 2) 음식관광의 중요성 = 14
• 3) 음식관광의 범위 = 16
• 2. 음식관광 관련 선행연구 = 22
• 1) 음식관광 관여도 = 22
• 2) 음식관광의 다양성 추구성향 = 26
• 3) 음식관광 참여활동 = 29
• 3. 음식관광 만족도와 충성도 = 32
• 1) 고객만족의 개념 = 32
• 2) 고객만족의 영향요인 = 36
• 3) 만족도과 충성도의 관계 = 37
• Ⅲ. 조사 설계 = 41
• 1. 연구모형과 가설의 설정 = 41
• 1) 연구모형 = 41
• 2) 가설의 설정 = 42
• 2. 변수의 조작적 정의 및 설문지의 구성 = 45
• 3. 자료수집 및 분석방법 = 49
• 1) 자료수집 및 표본의 설계 = 49
• 2) 분석방법 = 50
• Ⅳ. 실증분석 = 53
• 1. 자료의 특성 = 53
• 2. 측정척도의 타당도와 신뢰도 검증 = 57
• 3. 단일차원성 분석 = 63
• 4. 구조모형 분석 결과 = 68
• Ⅴ. 결론 = 79
• 1. 연구결과의 요약 = 79
• 2. 음식관광의 실무적 시사점 = 87
• 3. 연구의 한계점 및 향후 연구방향 = 88
• 참고문헌 = 90
• 설문지 = 107
• ABSTRACT = 111

참고문헌 (Reference)

1. Foreword, Tulving, , 1994

2. Services marketing, Zeithaml Valarie A, McGraw Hill, Services Marketing, , 1995

3. American Winescapes, Peters, , 1997

4. Psychometric Theory, Pummer, Psychometric Theory, , 2000

5. (신)관광자원론, 박석희, 일신사, , 1997

6. Wine and Food Tourism, Hall, R.Mitchell, , 2001

7. (문화·관광)너울, 한국문화관광연구원, 한국문화관광연구원, , 1996

8. Whence Consumer Loyalty?, Richard L.Oliver, , 1999

9. Management Customer Value, Gale, , 1994

10. (전략적)관계마케팅, 이동진, 博英社, , 2005

11. Culinary Tourism(First ed.), Long, , 2004

12. 최신관광계획개발론, 표성수, 형설출판사, , 1997

13. Consumer behaviour in tourism, Swarbrooke, John, Butterworth-Heinemann, , 1999

14. Dimensions of brand personality, Asker, Dimensions of brand personality, , 1997

15. Conflict, arousal, and curiosity, Berlyne,D.E, McGraw-Hill, "Conflict, , 1960

16. Introduction to Culinary Tourism, ICTA, , 2003

17. The Development of Brand Loyalty, W.T.Tucker, , 1964

18. Tourism and Gastronomy(First ed), Hijalager, Richards, , 2002

19. 한국음식의 국제화 방안, 김재수, 韓國食生活文化學會, "한국식생활문화학회지, , 2005

20. National Tourism and Cuisine Forum, Canadian Tourism Commission, , 2001

21. Food Tourism & The Culinary Tourist, Shenoy, , 2005

22. The world of cookery-school holidays, Sharples, , 2003

23. 사회과학조사방법론(제3판), 채서일, 사회과학조사방법론 (제3판), , 2005

24. Wine tourism and regional development, Hall, Johnson, Mitchell, , 2000

25. Alternative ways of assessing modelfit, Cudeck, Brown, , 1993

26. Measuring consumer involvementprofiles, Kapferer, Laurent, Measuring consumer involvement profiles, , 1985

27. The theory of buyer behavior, New York, J.N.Sheth, Howard, "The theory of buyer behavior, , 1969

28. AMOS 16.0 구조방정식 모형 분석, 김계수, AMOS 16.0 구조방정식모형 분석, , 2008

29. 국내 음식관광의 활성화 방안, 박형희, 한국관광연구원, "식품외식경제?월간식당, , 2006

30. Dining Out: A Sociology of Modern Manners, Finkelstein, , 1989

31. Duality in consumer post-purchase attitude, Geva, Goldman, , 1990

32. Marrying food and travel. culinary tourism, Wagner, , 2001

33. A study of why people purchase new products, Haines, , 1966

34. CS(D-Overview and Future Research Direction, Hunt, CS/D Overview and Future Research Direction, , 1977

35. Food in Tourism : Attraction and Impediment, Avieli, Cohen, , 2004

36. Choosing Multiple Items from a Product Class, McAlister, , 1979

37. Tasting Tourism: Traveling for food an drink, Boniface, , 2003

38. 한국 음식문화의 관광상품화 방안, 원철식, 최영준, , 2007

39. Response Determinants inSatisfaction Judgement, R.L.Oliver, W.S.DeSarbo, , 1988

40. 고객만족 연구에 관한 종합적 고찰, 이유재, 한국소비자학회, "소비자학연구, , 2000

41. On the Evaluation of Structural Equation Models, Bagozzi, On the evaluation of structural equation models, , 1988

42. We never eat like this at home: food on holiday, Williams, , 1997

43. Vacation decisions, activities, and satisfaction, Van Raaij, Francken, "Vacation decisions, , 1984

44. Store Loyalty as Basis for Marketing Segmentation, Gorden, Enis, , 1970

45. 반도체보다 돈 되는 음식산업, 우리는, 김덕한, "반도체보다 돈 되는 음식산업, , 2006

46. Brand Loyalty: Measurement and Management, New York, R.W.Chestnut, Jacoby, "Brand Loyalty: Measurement and Management, , 1978

47. Familiarity: Product Use, Involvement or Expertise?, Zaichkowsky, "Familiarity: Product Use, , 1985

48. Service Loyalty: Implications for Service Providers, Moberg, Javalji, Service loyalty: implications for service providers, , 1997

49. Sources of Consumer Satisfaction with RetailOutlets, Westbrook, Sources of Consumer Satisfaction with Retail Outlets, , 1981

50. Variety seeking behavior: an interdisciplinary review, McAlister, Pessemier, Variety-Seeking Behavior: An Interdisciplinary Review, , 1982

51. 서비스 충성도의 결정 요인에 관한 연구, 이문규, 한국마케팅학회, "마케팅연구, , 1999

52. Measuring service quality: A reexamination and extension, Cronin,J. Joseph, Cronin, J. J. Jr., Cronin, J. J., Cronin Jr. J. J., , 1992

53. Pass the tofu please : asian food for aging baby boomers, Wilson, "Pass the Tofu, , 2004

54. Assessing food neophobia: The role of stimulus familiarity, Raudenbush B, , 1999

55. Maslow's Hierarchy and food tourism in Finland: five cases, Tikkanen, , 2007

56. The Impact of Context on Variety Seekingin Product Choices, Menon, Barbara E.Kahn, , 1995

57. 경주지역 방문객들의 전통음식에 대한 평가, 권미영, , 2008

58. EncounterSatisfactionVersusOverallSatisfactionVersusQuality, Paras, Encounter Satisfaction Versus Overall Satisfaction Versus Quality, , 1994

59. A reexamination of the determinants of consumer satisfaction, Olshavsky, ManKenzie, Spreng, , 1996

60. Expectations, Actual Experiences, and Satisfaction ; A Reply, Van Raaij, "Expectations, , 1987

61. We are what we eat: Food, tourism and globalization. Tourism, Hall, Mitchell, "We are what we eat: Food, , 2000

62. Consumer involvement pro-files as a tourism segmentation tool, Howard, Dimanche, Havitz, Consumer involvement profiles as a tourism segmentation tool, , 1993

63. Leisure involvement revisited: drive properties and paradoxes, Havitz.M.E, Dimache, , 1999

64. The Nature of Satisfaction : An UpdatedExaminationandAnalysis, Barry, Mitch Griffin, The Nature of Satisfaction: An Updated Examination and Analysis, , 1998

65. Customer Loyalty: Toward and Integrated Conceptional Framework, Dick, Kunal, , 1994

66. Evaluating management effectiveness in community-run festivals, Getz,D., Frisby, , 1988

67. Food and tourism: Towards understanding of sustainable culture, Reynolds, , 1993

68. The Roving Palate : North America's Ethnic Restaurant Cuisines, Zelinsky, , 1985

69. Theories of Exploratory Behavior: Review and Consumer Behavior, Raju, , 1981

70. A Balance Model for Evaluating Subsets of Multiattributed Items, Farquhar, Farquhar, Peter H., Vithala R.Rao, , 1976

71. Dimensions of the hospitality industry: An introduction(3rd ed), Dittermer, , 2001

72. Structural Equation Modeling with LISREL: Essential and Advances, Hayduk, Structural equation modeling with LISREL: Essential and advances, , 1987

73. The role of involvement in attention and comprehension processes, Olson, Elsi, , 1988

74. 향토음식점의 운영 형태와 음식관광 활성화 방안, 민계홍 ( Kye Hong Min ), 한국조리학회, , 2009

75. Disconfirmation processes and consumer evaluation in product usage, Bearden, Oliver R.L, , 1985

76. 고객만족의 개념 재정립과 척도 개발에 관한 연구, 박명호, 조형지, 한국마케팅학회, "마케팅 연구, , 2000

77. The Neglected Variety Drive: A Useful Concept for Consumer Behavior, Faison, , 1977

78. 경기지방 향토음식의 관광상품화 개발필요성 조사, 손영진, , 2004

79. After the New Wears Off: The Temporal Context of Product Involvement, P.H.Bloch, Richins M.L, , 1986

80. Culinary tourism: a folkloristic perspective on eating and otherness, Long, , 1998

81. Ethnic Heritage Food in Lindsborg, Kansas, and New Glarus, Wisconsin, Shortridge, "Ethnic Heritage Food in Lindsborg, , 2004

82. Selected Determinant s of ConsumerSatisfaction and Complaint Report s, W.O.Bearden, J.E.Teel, , 1983

83. The relative influence of meal occasion and situations on food choice, Bell, Marshall, , 1996

84. The role of optimum stimulation level in exploratory consumer behavior, Steenkamp, Baumgartner, , 1992

85. 전통향토음식을 활용한 인제지역의 관광상품화 방안, 박병렬, , 2000

86. Recreation specialization reexamined: The case of vehicle-based campers, Pigram, McIntyre, , 1992

87. Predictors or behavioral loyalty among hikers along the appalachian trail, Graefe, Bacon, Manning, Kyle, , 2004

88. Why Switch? Product Category-Level Explanations for True Variety Behavior, Van Trijp, J.Jeffrey Inman, Wayne D.Hoyer, , 1996

89. Antecedents and effects of consumer involvement in fish as a product group, Poulsen C.S, Juhl H.J, , 2000

90. 안동지역의 향토음식을 활용한 관광체험 프로그램 개발, 이선호 ( Sun Ho Lee ), 박영배 ( Young Bae Park ), 한국조리학회, 안동지역의 향토음식을 활용한 관광체험 프로그램 개발, , 2002

91. 호텔 식음료 서비스품질이 서비스 애호도에 미치는 영향, 이정실, 동아대학교 일반대학원, 동아대학교 박사학위논문, , 2000

92. A cognitive model of the ancedents and consequences of satisfaction decisions, Oliver, , 1980

93. Conceptualization and Measurement of Consumer Satisfaction and Dissatisfaction, Hunt,K.H., Conceptualization and measurement of consumer satisfaction and dissatisfaction, , 1977

94. The study of gastronomy and its relevance to hospitality education and training, Santich B, , 2004

95. 음식관광 서비스품질과 관여도, 만족도 및 재방문의도 분석, 서용석, 유지윤, 한국관광학회, "음식관광 서비스품질과 관여도, , 2008

96. Re-Examining Perceived Ease of Use andUsefulness: A Confirmatory Factor Analysis, Sengars, V.Grover, Re-examining perceived ease of use and usefulness: a confirmatory factor analysis, , 1993

97. Toward Some Integration of Learning Theories: The Concept of Optimal Stimulation, Leuba, , 1955

98. Consuming tourists: food tourism consumer behavior. Food Tourism Around the World, Mitchell, Hall, , 2003

99. Customer Satisfaction in Industrial Markets: Dimensional and Multiple Role Issues, Ruldolph, Humburg, , 2001

100. Measurement, Design, and Analysis: An Intergrated Approach, Hillsdale, New Jersey, Schmelkin, Pedhaxur, "Measurement, , 1991

101. Tasting an imagined thailand: authenticity and culinary tourism in Thai restaurants, Molz, , 2004

102. The lure of tea: history, traditions and attractions. Food tourism around the world, Joliffe, "The lure of tea: history, , 2003

103. 과일 소비에 미치는 음식 관여도의 영향을 매개하는 요인 평가, 정항진, 강종헌, 동아시아식생활학회, , 2008

104. Local initiatives for local regional development : the role of food, wine and tourism, Hall, "Local initiatives for local regional development : the role of food, , 2002

105. Structural equation modeling in practice: A review and recommended two??step approach, Gerbing, Anderson, "Structural equation modeling in practice: a review, , 1988

106. Variety Seeking as anExplanation for Exploratory Purchase Behavior: A TheoreticalModel, Hoyer, Ridgway, , 1984

107. Evaluating Service Encounters: The Effects and Physical Surroundings Employee Responses, Bitner, , 1990

108. Evaluating structural equation models with unobservable variables and measurement error, Fomell C. and Larcker D.F, "Evaluating structural equation models with unobservable, , 1981

109. Correlations Between Three Indicators of Breadth and Variation in Sources of Stimulation, Wallendorf, Hirshman, , 1979

110. A ConceptualModelofServiceQualityandServiceSatisfaction:Compatible Goals,DifferentConcepts, Oliver, A conceptual model of service quality and service satisfaction: Compatible goals different concepts, , 1993

111. The construct of food involvement in behavioral research: Scale development and validation, Marshall D.W, Bell R, , 2003

112. Wine tourism in New Zealand. In Tourism Down Under Ⅱ: Towards a More Sustainable Tourism, Hall, , 1996

113. Consumers' convenience orientation towards meal preparation: Conceptualization and measurement, Candel MJM, , 2001

114. Dimension and types ofsupervisory control: effects on salesperson performance and satisfaction, Tasaddug A.Shervani, Challagalla, "Dimension, , 1996

115. Involvement in risk recreation: A comparison of objective andsubjective measures of engagement, McIntyre, Involvement in risk recreation: a comparison of objective and subjective measures of engagement, , 1992

116. The Effects of Advertising on High and Low Loyalty on Competitive Price Promotional Strategies, Raj, , 1982

117. 컨조인트 분석을 이용한 한국 전통음식 관광상품 선택 속성에 관한 연구, 정라나(Lana Chung), 장해진(Hae-Jin Chang), 양일선(Il-Sun Yang), 신서영(Seo-Young Shin), 이해영(Hae-Young Lee), 대한지역사회영양학회, , 2004

118. 경주,포항지역 거주민의 한국 전통음식에 대한 인식 및 지식에 관한 연구, 하동현 ( Dong Hyun Ha ), 권미영 ( Mi Young Kwon ), 한국조리학회, "경주, , 2009

119. Consumers' variety-seeking tendency with respect to foods: Measurement and managerial implications, Steenkamp, Van Trijp, , 1992

120. A path analytic model of the relationships between involvement, psychological commitment and loyalty, Iwasaki, Havitz, "A path analytic model of the relationships between involvement, , 1998

121. 점포유형, 가격할인프레임 및 제품친숙도가 다양성추구행동에 미치는 영향, 조남기, "점포유형, , 1998

122. 음식관광객의 관여가 음식관광 참여활동과 만족도, 행동의도에 미치는 영향, 권미영, 이준엽, "음식관광객의 관여가 음식관광 참여활동과 만족도, , 2009

123. Towards a structural model of the tourist experience: an illustration from food experiences in tourism, Wang, Quan, Towards a structural model of the tourist experience : An illustration from food experiences in tourism, , 2004

124. A Review and Mata Analysis of the Antecedents, Correlates, and Consequences of Organizational Commitment, Zajac, Mathieu, "A Review and Mata Analysis of the Antecedents, , 1990

125. Linking food, wine and tourism: the case of the Australian capital region, Food tourism around the world, Macionis, Cambourne, "Linking food, , 2003

126. A two-stage test of selected casual antecedents of recreation program loyalty: A consumer behaviors model, Selin, , 1987

127. The consumption of experiences or the experiences of consumption? An introduction to the tourism of taste, Sharples, Hall, , 2003

128. Consumer involvement in seafood as family meals in Norway: An application of the expectancy-value approach, Olsen S.O, , 2001

129. 향토음식 개발 및 관광상품화 방안에 관한 연구: 경상북도 북부지방을 중심으로, 이종하, 권세정, , 2004

130. Cognitive Consistency and Novelty Seeking, in Consumer Behavior: Theoretical Perspectives, Englewood Cliffs N, Venkatesan, "Cognitive Consistency and Novelty Seeking, , 1973

131. Value-Percept Disparity: An Alternative to theDisconfirmation of Expectations Theory of Consumer Satisfaction, Reilly, Westbrook, Value-Percept Disparity: An Alternative to the disconfirmation of expectations theory of consumer satisfaction, , 1983

132. A Longitudinal Assessment of Consumer Satisfaction/Dissatisfaction: The Dynamic Aspect of the Cognitive Process, Priscilla A.LaBarbera, David Mazursky, A longitudinal assessment of consumer satisfaction/dissatisfaction : the dynamic aspect of the cognitive process, , 1983

133. Policy, support and promotion for food related tourism initiatives: A marketing approach to regional development, Hall, Boyne, Williams, "Policy, , 2003

134. 맥주전문 레스토랑 선택속성 중요도-만족도 불일치가 고객만족 및 행동의도에 미치는 영향, 유창근, 백운일, 김연선, , 2009

135. Brand Preference Over Time: A Partially Deterministic Operationalization of the Notion of Variety Seeking, AMA Proceedings, Jeuland, "Brand Preference Over Time: A Partially Deterministic Operationalization of the Notion of Variety Seeking, , 1978

136. Food likes and their relative importance in human eating behavior: Review and preliminary suggestions for health promotion, Eertmans A, Van den Bergh O, Baeyens F, , 2001

137. Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments, Cronin, "Assessing the effects of quality, , 2000

138. Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food related personality traits, Chen MF, , 2007

139. Attitudes to food and the role of food in life in the USA, Japan, Flemish Belgium and France: Possible implications for the diet-health debate, Rozin P, "Attitudes to food and the role of food in life in the USA, , 1999

140. 특1급 호텔 레스토랑 외식사업부의 서비스품질 기대불일치를 통한 고객만족,가치,브랜드 충성도 관계 연구, 김홍길, 김정만, "특1급 호텔레스토랑 외식사업부의 서비스품질 기대불일치를 통한 고객만족, , 2006

141. 레스토랑 서비스품질이 고객만족, 재구매 의도 및 구전에 미치는 영향에 관한 연구: 인천지역 레스토랑 중심으로, 김학재, "레스토랑 서비스품질이 고객만족, , 2003

142. 음식 소비 관련 서비스 질 지각된 가치, 만족, 향후 행동의도 간 관계에 관한 연구: 춘천 닭갈비 및 막국수를 중심으로, 안범용, 정우철, 이봉구, "음식 소비 관련 서비스 질, , 2006

143. 한류(韓流)의 영향을 받은 아시아 지역에서 한국 음식문화 선호가 잠재 관광지로서 한국에 대한 이미지 인식 변화와 방문의향에 미치는 영향분석, 김성섭, 김미주, 한류(韓流)의 영향을 받은 아시아 지역에서 한국 음식문화선호가 잠재 관광지로서 한국에 대한 이미지 인식 변화와 방문의향에 미치는 영향분석, , 2008