한식당에 대한 중국인 관광객의 지각된 위험에 따른 위험감소 전략 차이 분석

• 영문명: Chinese Tourist’s Risk Reduction Strategies Differences based on their Perceived Risk of Korean Food Restaurants
• 발행기관: 한국관광학회
• 저자명: 서선희
• 간행물 정보: 『관광학연구』제38권 제8호, 249~269쪽, 전체 21쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2014.10.31

영문 초록

Previous research recognized the tourists perceived high food related risk in destinations because the unique culinary culture that tourists experience at the overseas travel is new experience. However, limited research has been devoted to expand the understanding of the nature of the risk of local food. The purpose of this study was to identify the key components of risk perception regarding local food restaurant, especially Korean food restaurant for Chinese tourists in this study. A total of 259 Chinese tourists who visited Korea participated. Exploratory factor analysis found eight risk factors regarding Korean local food restaurants: Cultural risk, food risk, service risk, opportunity loss risk, financial risk, physical health risk, time loss risk, and social risk. Three clusters were found based on cluster analysis. All Chinese tourists perceived high cultural risk among eight risk factors. Cluster 2 showed the highest perceived risk in Korean food restaurant, while cluster 3 perceived lower risk in Korean food restaurant than two clusters. There were significant differences in risk perception and risk reduction strategies among three clusters. The managerial implications were discussed.

목차

I. 서론

II. 이론적 배경

III. 연구 방법

IV. 분석결과

V. 결론 및 시사점

참고문헌

키워드

지각된 위험 위험감소전략 관광지 지역 음식점 한식당 시장 세분화 Perceived risk Risk reduction strategy Local food restaurant Korean food restaurant Market segmentation