The Journal of Tourism Sciences aims to publish cutting-edge research articles for better understanding, planning, and management of tourism and related fields such as hospitality and leisure. Tourism is a complicated, multidimensional, and multicultural phenomenon comprised of activities, industries, and policies. As such, the Journal of Tourism Sciences invites research contributions from the perspectives of business administration, economics, geography, anthropology, and other disciplines. The journal accepts submissions in both Korean and English.

In 1977, the journal was the first to offer comprehensive publication of the study of tourism sciences in South Korea, and it is now the official scholarly peer-reviewed journal of the Tourism Sciences Society of Korea (TOSOK).

Since it was first published, the journal has grown in terms of quality, size, and scope. The National Research Foundation of Korea (NRF) named it an "excellent accredited journal" in 2017. Out of 853 journals, only 34 were recognized in the category. On the KCI (Korea Citation Index), there are 17 registered tourism journals, and the Journal of Tourism Sciences is the only one that has been accredited as an "excellent journal".

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  • Vol. 46, No.2(Serial Number 192) Index
    Á¦46±Ç Á¦2È£(Åë±Ç192È£) ¸ñÂ÷, ³í¹®Åõ°í ¾È³»
    Editorial Board(ÆíÁýÀ§¿øÈ¸)
    46(2) pp.3~4, 2022DOI:
  • Preface of Vol.46 No.2
    ±ÇµÎ¾ð: °ü±¤ÇÐÀÇ Á¤Ã¼¼º, ¹«¾ùÀ» ÇÒ °ÍÀΰ¡?
    LEE IL-YUL(ÀÌÀÏ¿­)
    46(2) pp.5~7, 2022DOI:
  • Authenticity of urban tourism: A tactical urbanism perspective
    ÅÃÆ¼Äà ¾î¹Ù´ÏÁòÀ» ÅëÇÑ µµ½Ã°ü±¤ÀÇ ÁøÁ¤¼º¿¡ ´ëÇÑ ¿¬±¸
    Kim, Hyun-Jung.(±èÇöÁ¤)
    Recently, tourism to visit areas where one can experience the daily life and sense of place of the city is preferred. This study applied a concept of tactical urbanism in terms of the authenticity of urban tourism to provide a theoretical background for revitalizing regional-led urban tourism. This study analyzed the significance and usefulness of tactical urbanism from the perspective of authenticity by applying a documentary method. As a result, the authenticity of the areas of naturalness, originality, specialness, relevance, and influence was revealed in terms of the concept, application process, and output of tactical urbanism applied to the city. A total of 10 characteristics allow tourists to feel authenticity in urban spaces to which tactical urbanism is applied. Tactical urbanism is a useful approach that gives authenticity to urban spaces, suggesting that it provides an authentic experience for both locals and tourists. This study contributed to the theoretical expansion of tourism by incorporating the tactical urbanism mainly dealt with in the field of urban planning into the concept of authenticity of urban tourism. In the future, it is suggested that tourism policies that can apply a tactical urbanism approach should be prepared to revitalize small but authentic urban tourism.
    ÃÖ±Ù µµ½ÃÀÇ Àϻ󼺰ú Àå¼Ò¼ºÀ» üÇèÇÒ ¼ö ÀÖ´Â µµ½Ã°ü±¤ÀÌ ¼±È£µÇ°í ÀÖ´Ù. ÀÌ ¿¬±¸´Â ÅÃÆ¼Äà ¾î¹Ù´ÏÁòÀ̶ó´Â »õ·Î¿î °³³äÀ» µµ½Ã°ü±¤ÀÇ ÁøÁ¤¼º Â÷¿ø¿¡¼­ ºÐ¼®ÇÏ¿© ÇâÈÄ Áö¿ª ÁÖµµÀÇ µµ½Ã°ü±¤ Ȱ¼ºÈ­¸¦ À§ÇÑ ÀÌ·ÐÀû ü°è¸¦ Á¦°øÇϰíÀÚ ÇÏ¿´´Ù. ÅÃÆ¼Äà ¾î¹Ù´ÏÁò ÀڷḦ ´ë»óÀ¸·Î ¹®Ç忬±¸¹ýÀ» Àû¿ëÇÏ¿© ÁøÁ¤¼ºÀÇ °üÁ¡¿¡¼­ ÅÃÆ¼Äà ¾î¹Ù´ÏÁòÀÇ ÀÇÀÇ¿Í À¯¿ë¼ºÀ» ºÐ¼®ÇÏ¿´´Ù. ºÐ¼® °á°ú, Áö¿ªÁÖ¹ÎÀÇ ÁÖµµ·Î µµ½Ã¿¡ Àû¿ëµÈ ÅÃÆ¼Äà ¾î¹Ù´ÏÁòÀÇ °³³ä, Àû¿ë°úÁ¤, »êÃâ¹°ÀÇ Ãø¸é¿¡¼­ ÀÚ¿¬¼º, µ¶Ã¢¼º, Ưº°ÇÔ, ¿¬°ü¼º, ¿µÇâ·Â ¿µ¿ªÀÇ ÁøÁ¤¼ºÀÌ ³ªÅ¸³µ´Ù. ÃÑ 10°¡ÁöÀÇ Æ¯¼ºµéÀº °ü±¤°´ÀÌ ÅÃÆ¼Äà ¾î¹Ù´ÏÁòÀÌ Àû¿ëµÈ µµ½Ã °ø°£¿¡¼­ ÁøÁ¤¼ºÀ» ´À³¥ ¼ö ÀÖµµ·Ï ÇÑ´Ù. ÅÃÆ¼Äà ¾î¹Ù´ÏÁòÀº µµ½Ã °ø°£¿¡ ÁøÁ¤¼ºÀ» ºÎ¿©ÇÏ´Â À¯¿ëÇÑ Á¢±Ù¹æ½ÄÀ̸ç, Áö¿ª°ú °ü±¤°´ ¸ðµÎ¿¡°Ô ÁøÁ¤ÇÑ °æÇèÀ» Á¦°øÇÑ´Ù´Â Á¡À» ½Ã»çÇÑ´Ù. ÀÌ ¿¬±¸´Â ÁÖ·Î µµ½Ã°èȹ ºÐ¾ß¿¡¼­ ´Ù·ç°í ÀÖ´Â ÅÃÆ¼Äà ¾î¹Ù´ÏÁòÀ» µµ½Ã°ü±¤ÀÇ ÁøÁ¤¼º °³³ä¿¡ Á¢¸ñÇÏ¿© °ü±¤ÇÐÀÇÀÌ·ÐÀû È®Àå¿¡ ±â¿©ÇÏ¿´´Ù. ÇâÈİü±¤ ºÐ¾ß¿¡¼­µµ ÀÛÁö¸¸ ÁøÁ¤¼ºÀÌ ÀÖ´Â µµ½Ã°ü±¤ Ȱ¼ºÈ­¸¦ À§ÇÏ¿© ÅÃÆ¼Äà ¾î¹Ù´ÏÁòÀû Á¢±Ù¹æ½ÄÀ» Àû¿ëÇÒ ¼ö ÀÖ´Â °ü±¤ Á¤Ã¥ÀÌ ¸¶·ÃµÇ¾î¾ß ÇÑ´Ù´Â ½Ã»çÁ¡À» Á¦½ÃÇÏ¿´´Ù.
  • The impact of personal travel media content characteristics on a viewer¡¯s social presence and behavioral intention
    °³ÀÎ ¿©Çà¹æ¼Û ÄÜÅÙÃ÷ Ư¼ºÀÌ ½ÃûÀÚÀÇ »çȸÀû ÇöÁ¸°¨°ú °ü±¤ ÇൿÀǵµ¿¡ ¹ÌÄ¡´Â ¿µÇâ
    Lee, Jun-Ho., Yoon, Ji-Hwan.(ÀÌÁØÈ£ À±Áöȯ)
    Personal travel media content has become an important form of marketing tool for the travel industry given its characteristics of facilitating interaction between the content creators and the viewers. Therefore, it is essential to understand the viewer¡¯s psychological decision-making process in order to utilize it as a marketing tool in an effective way. This study was conducted using the S-0-R model. An online survey was conducted on 282 viewers who watched personal travel media within the last 6 months in which the creator is shown directly in the content. As a result of the analysis, a total of four characteristics of personal travel media contents were derived as in the theoretical study: parasocial interaction, information quality, creator¡¯s attractiveness, and real time broadcast. All content characteristics showed a positive impact on social presence. In particular, real time broadcast had the most significant impact on viewers¡¯ social presence. Social presence was found to have a positive impact on a viewer¡¯s behavioral intention too. Based on the results, providing useful and genuine information through attractive creators who can communicate in real time in an effective way is needed to get positive responses from the viewers. This study is meaningful in that it identified personal travel media contents through understanding the psychological decision making process of viewers. It also provided an effective way of utilizing personal travel media content as a new marketing tool.
    ½Ç½Ã°£À¸·Î Å©¸®¿¡ÀÌÅÍ¿Í ¼ÒÅëÀÌ °¡´ÉÇÑ °³ÀÎ ¿©Çà¹æ¼ÛÀÇ °æ¿ì ¿Â¶óÀÎ ³»¿¡¼­ ºÒƯÁ¤ ´Ù¼ö¿Í Àû±ØÀûÀÎ ¼ÒÅë ¸Åü·Î Ȱ¿ëµÇ¾î °ü±¤¾÷°è·ÎºÎÅÍ ÁÖ¸ñ¹Þ°í ÀÖ´Ù. ÇÏÁö¸¸ °³ÀÎ ¿©Çà¹æ¼ÛÀ» ÁýÁßÀ¸·Î ´Ù·é ¿Í °ü·ÃÇÑ ¿¬±¸°¡ ºÎÁ·ÇÑ »óȲÀ̸ç, À̸¦ È¿À²ÀûÀÎ °ü±¤ ¸¶ÄÉÆÃ ¼ö´ÜÀ¸·Î Ȱ¿ëÇϱâ À§ÇÑ ½ÃûÀÚÀÇ ½É¸®Àû ÀÇ»ç°áÁ¤°úÁ¤À» ÆÄ¾ÇÇØ º¼¼ö ÀÖ´Â ¿¬±¸°¡ ÇÊ¿äÇÏ´Ù. ÀÌ¿¡ Âø¾ÈÇÏ¿© °³ÀÎ ¿©Çà¹æ¼ÛÀ» ÅëÇØ ½ÃûÀÚ°¡ ¼Ò°³µÈ °ü±¤Áö¿¡ ´ëÇÑ Çൿ°áÁ¤À» ³»¸®±â±îÁöÀÇ °úÁ¤À» ÆÄ¾ÇÇϱâ À§ÇØ S-O-R ¸ðÇüÀ» Åä´ë·Î ¿¬±¸¸¦ ½Ç½ÃÇÏ¿´´Ù. Á¶»ç¸¦ À§ÇØ ÀϹÝÀÎ Å©¸®¿¡ÀÌÅͰ¡ Á÷Á¢ Ã⿬ÇÏ¿© ÁøÇàÇÏ´Â °³ÀÎ ¿©Çà¹æ¼ÛÀ» ½ÃûÇÑ °æÇèÀÌ ÀÖ´Â 282¸íÀ» ´ë»óÀ¸·Î ¼³¹®À» ½Ç½ÃÇÏ¿´´Ù. ¿ÜºÎ¿äÀÎÀ¸·Î¼­ °³ÀÎ ¿©Çà¹æ¼ÛÀÇ ÄÜÅÙÃ÷ Ư¼º 4°¡Áö¸¦ µµÃâÇÏ¿´°í, ³»Àû¿äÀÎÀ¸·Î¼­ »çȸÀû ÇöÁ¸°¨, ¹ÝÀÀ¿äÀÎÀ¸·Î¼­ °ü±¤ÇൿÀǵµ¸¦ ¼³Á¤ÇÏ¿´´Ù. ºÐ¼®°á°ú, ÄÜÅÙÃ÷ Ư¼ºÀÎ ÀÇ»ç»óÈ£Àۿ뼺, Á¤º¸Ç°Áú, Å©¸®¿¡ÀÌÅÍ ¸Å·Â¼º, ½Ç½Ã°£¼ºÀÌ ½ÃûÀÚÀÇ»çȸÀû ÇöÁ¸°¨¿¡ ¸ðµÎ ±àÁ¤ÀûÀÎ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î ±Ô¸íµÇ¾ú°í »çȸÀû ÇöÁ¸°¨À» Áö°¢ÇÏ¿´À» ¶§ ¼Ò°³µÈ °ü±¤Áö·ÎÀÇ ÇൿÀǵµ·Î À̾îÁüÀ» ±Ô¸íÇÏ¿´´Ù. À̸¦ ÅëÇØ º¸¾ÒÀ» ¶§ °³ÀÎ ¿©Çà¹æ¼Û ÄÜÅÙÃ÷ Á¦ÀÛ ½Ã ½ÃûÀÚÀÇ »çȸÀû ÇöÁ¸°¨À» ³ôÀ̱â À§ÇØ ¸Å·ÂÀûÀÌ¸ç ¼ÒÅë´É·ÂÀÌ ¶Ù¾î³­ Å©¸®¿¡ÀÌÅ͸¦ Ȱ¿ëÇØ ½ÃûÀڵ鿡°Ô À¯¿ëÇÑ Á¤º¸¸¦ »ý»ýÇÏ°Ô Àü´ÞÇÒ ¼ö ÀÖµµ·Ï ÇØ¾ß ÇÒ °ÍÀÌ´Ù. ƯÈ÷ ½Ç½Ã°£¼ºÀÌ »çȸÀû ÇöÁ¸°¨¿¡ °¡Àå Å« ¿µÇâÀ» ¹ÌÄ¡´Â ¸¸Å­ °ü±¤Áö¿¡¼­ ¹ß»ýÇÒ¼ö ÀÖ´Â Çö½ÇÀû »óȲÀÌ Àß ¹Ý¿µµÇµµ·Ï ÄÜÅÙÃ÷¸¦ Á¦ÀÛÇØ¾ß ÇÒ °ÍÀÌ´Ù. ½ÃûÀÚÀÇ »çȸÀû ÇöÁ¸°¨À» ³ôÀÌ¸é °ü±¤ÇൿÀ¸·Î À̾îÁú °¡´É¼ºÀÌ ³ô±â ¶§¹®ÀÌ´Ù. ÀÌ ¿¬±¸´Â ¿©ÇàÀ» ¼ÒÀç·Î °³Àιæ¼ÛÀ» Ȱ¿ëÇϰíÀÚ ÇÏ´Â °ü±¤¾÷°è µî¿¡ ½ÃûÀÚµé°ú °¡±õ°Ô ¼ÒÅëÇÒ ¼ö ÀÖµµ·Ï À¯¿ëÇÑ ¹æ¼Û Á¦ÀÛ ÁöÇ¥¸¦ Á¦°øÇØ ÁÖ¾ú´Ù´Â Á¡¿¡¼­ ½Ã»çÁ¡À» Á¦½ÃÇÏ¿´´Ù.
  • The effects of attributes of travel content on YouTube on the users¡¯ information satisfaction, attitude and visiting intention through
    ¿©Çà À¯Æ©ºê ÄÜÅÙÃ÷ ¼Ó¼ºÀÌ ÀÌ¿ëÀÚÀÇ Á¤º¸ ¸¸Á·, °ü±¤Áö ŵµ¿Í ¹æ¹® Àǵµ¿¡ ¹ÌÄ¡´Â ¿µÇâ
    Jeong, Chae-Ryeong., Kah, Jung-hye(Á¤Ã¤·É °¡Á¤Çý)
    As Youtube takes root in consumers' daily lives, travel content on Youtube has become a major information channel for a travel destination. Travel content on Youtube provides information to help users relive their memories and plan new trips. The purpose of this study is to propose an effective content marketing strategy by examining the effects of the attributes of travel content on Youtube on information satisfaction, attitude, and visit intention. To this end, a survey was conducted on Youtube users who had watched within the last 6 months, and 279 were used for analysis. As a result of the analysis, it was confirmed that attributes such as enjoyment, reliability, timeliness, vividness, and usefulness affect information satisfaction. Also, information satisfaction was found to have a significant effect on attitudes toward a destination. Finally, it was confirmed that there was a significant influence relationship between attitude and intention to visit. These results are significant in that the influential relationship on information satisfaction was confirmed by encompassing content attributes fragmented in previous studies, and the scope of the study was expanded by adding an attitude variable to predict visit intention. In particular, it was found that the attribute that had the greatest influence on information satisfaction was enjoyment, and that reliability and usefulness had low effects. These results suggest that emotional rather than informational attributes should be emphasized when providing travel information to Youtube users.
    À¯Æ©ºê°¡ ¼ÒºñÀÚµéÀÇ ÀÏ»ó¿¡ ÀÚ¸®¸¦ Àâ¾Æ°¨¿¡ µû¶ó ¿©Çà À¯Æ©ºê´Â °ü±¤ÁöÀÇ ÁÖ¿ä Á¤º¸ ä³ÎÀÌ µÇ¾î¿Ô´Ù. °ü±¤Áö¿¡¼­ Á÷Á¢ °æÇèÇÑ ³»¿ëÀ» ¹ÙÅÁÀ¸·Î Æø³ÐÀº Á¤º¸¸¦ Á¦°øÇÏ´Â ¿©Çà À¯Æ©ºê´Â ÀÌ¿ëÀÚ¿¡°Ô ¿©Çà¿¡ ´ëÇÑ ±â¾ïÀ»µÇ»ì¸®°í »õ·Î¿î ¿©ÇàÀ» °èȹÇϰԵµ ÇÑ´Ù. ÀÌ ¿¬±¸¿¡¼­´Â ÀÌ·¯ÇÑ ¿©Çà À¯Æ©ºêÀÇ ÄÜÅÙÃ÷ ¼Ó¼ºÀ» »ìÆìº¸°í ÀÌ¿ëÀÚ°¡Áö°¢ÇÏ´Â ÄÜÅÙÃ÷ ¼Ó¼ºÀÌ Á¤º¸ ¸¸Á·, °ü±¤Áö ŵµ¿Í ¹æ¹® Àǵµ¿¡ ¹ÌÄ¡´Â ¿µÇâ °ü°è¸¦ ºÐ¼®ÇÔÀ¸·Î½á È¿À²ÀûÀÎ ÄÜÅÙÃ÷ ¸¶ÄÉÆÃÀü·«À» Á¦¾ÈÇϰíÀÚ ½Ç½ÃµÇ¾ú´Ù. À̸¦ À§ÇØ ÃÖ±Ù 6°³¿ù À̳»¿¡ ¿©Çà À¯Æ©ºê ÀÌ¿ëÀÚµéÀ» ´ë»óÀ¸·Î ÀÚ±â±âÀÔ½Ä ¼³¹®Á¶»ç¸¦ ½ÃÇàÇÏ¿´À¸¸ç ÃÖÁ¾ÀûÀ¸·Î 279ºÎ°¡ ºÐ¼®¿¡ »ç¿ëµÇ¾ú´Ù. ºÐ¼®°á°ú À¯Èñ¼º, ½Å·Ú¼º, ½ÃÀǼº, »ý»ýÇÔ, À¯¿ë¼º µîÀÇ ÄÜÅÙÃ÷ ¼Ó¼ºÀº ÀÌ¿ëÀÚÀÇ Á¤º¸ ¸¸Á·¿¡ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î È®ÀεǾú´Ù. ¶ÇÇÑ, ¿©Çà À¯Æ©ºê ÀÌ¿ëÀÚÀÇ Á¤º¸ ¸¸Á·Àº °ü±¤Áö¿¡ ´ëÇÑ Åµµ¿¡ À¯ÀÇÇÑ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ¸¶Áö¸·À¸·Î ¿©Çà À¯Æ©ºê ÀÌ¿ëÀÚÀÇ °ü±¤Áö¿¡ ´ëÇÑ Åµµ¿Í ¹æ¹® Àǵµ °£¿¡´Â À¯ÀÇÇÑ ¿µÇâ °ü°è°¡ ÀÖ´Â °ÍÀ¸·Î °ËÁõµÇ¾ú´Ù. ÀÌ·¯ÇÑ ¿¬±¸°á°ú´Â ±âÁ¸ÀÇ ¿©Çà À¯Æ©ºê ÄÜÅÙÃ÷ ¿¬±¸¿¡¼­ ´ÜÆíÀûÀ¸·Î ´Ù·ç¾îÁø ¼Ó¼ºÀ» Æ÷°ýÇÔÀ¸·Î½á ÀÌ¿ëÀÚÀÇ Á¤º¸ ¸¸Á·¿¡ ¹ÌÄ¡´Â ¿µÇâ °ü°è¸¦ ÆÄ¾ÇÇßÀ¸¸ç °ü±¤Áö ¹æ¹® Àǵµ¸¦ ¿¹ÃøÇϱâ À§ÇØ °ü±¤Áö ŵµ º¯¼ö¸¦ Ãß°¡ÇÏ¿© ¿¬±¸ÀÇ ¹üÀ§¸¦ È®ÀåÇÏ¿´´Ù´Âµ¥ÀÇÀǸ¦ Áö´Ñ´Ù. ƯÈ÷ ¿©Çà À¯Æ©ºê ÀÌ¿ëÀÚÀÇ Á¤º¸ ¸¸Á·¿¡ °¡Àå Å« ¿µÇâ·ÂÀ» ¹ÌÄ¡´Â ÄÜÅÙÃ÷ ¼Ó¼ºÀº À¯Èñ¼ºÀÌ¸ç ½Å·Ú¼ºÀ̳ª À¯¿ë¼º ¿äÀÎÀÇ ¿µÇâ·ÂÀÌ ³·°Ô ³ªÅ¸³µ´Âµ¥, ÀÌ·¯ÇÑ ¿¬±¸°á°ú´Â À¯Æ©ºê ÀÌ¿ëÀÚ¿¡°Ô ¿©Çà Á¤º¸¸¦ Á¦°øÇÒ ¶§°¨Á¤Àû ¼Ó¼ºÀÌ Á¤º¸Àû ¼Ó¼ºº¸´Ù ºÎ°¢µÉ Çʿ䰡 ÀÖÀ½À» ½Ã»çÇÑ´Ù.
  • The effects of the placeness of the convention venue on participants¡¯ sense of place, happiness, and behavior intention: Perspectives of hedonic and eudaimonic wellbeing
    ÄÁº¥¼Çº£´ºÀÇ Àå¼Ò¼ºÀÌ Âü°¡ÀÚÀÇ Àå¼ÒÇູ°¨ ¹× Çൿ Àǵµ¿¡ ¹ÌÄ¡´Â ¿µÇâ ¿¬±¸: Çìµµ´Ð°ú À¯´ÙÀ̸ð´Ð À£ºù °üÁ¡
    Choi, Jeong-Ja., Jang, Mi-Hwa(ÃÖÁ¤ÀÚ Àå¹ÌÈ­)
    A special and memorable experience in a certain place affects the sense of place happiness, and this plays an important role in revisiting the place. Recently, convention destinations at home and abroad use both a convention center, which is a traditional convention facility, for meetings and unique venues for official and hospitality events such as opening ceremonies, dinners, and receptions, to strengthen emotional ties with participants. This study investigated the effects of participants¡¯ happiness perceptions at the convention venue on their behavior intention. A total of 241 questionnaires were collected through on-site surveys at the Gyeongju Hwabaek Convention Center (HICO) for convention participants who experienced the convention center and unique venues at the same time. Except for 46 questionnaires of respondents who had never visited a unique venue, including unusable ones, 195 questionnaires were used for the analyses. As a result of the empirical analyses, academic and practical implications were presented by confirming that the psychological as well as emotional placeness factors perceived by insiders at the convention venue could affect participants¡¯ happiness and their intention to revisit the convention destination rather than the physical and active spatiality placeness factors.
    ¾î¶² Àå¼Ò¿¡¼­ÀÇ Æ¯º°ÇÏ°í ±â¾ïÇÒ¸¸ÇÑ °æÇèÀº Àå¼ÒÇູ°¨¿¡ ¿µÇâÀ» ¹ÌÄ¡°í, ÀÌ·¯ÇÑ Çູ°¨Àº ´Ù½Ã ±× Àå¼Ò¸¦ ã°Ô ÇÏ´Â Áß¿äÇÑ ¿ªÇÒÀ» ÇÑ´Ù. ÃÖ±Ù ±¹³»¿Ü ¸¹Àº ÄÁº¥¼Ç °³ÃÖÁö´Â Âü°¡ÀÚ¿ÍÀÇ Á¤¼­Àû À¯´ë°ü°è¸¦ °­È­Çϱâ À§ÇÑ ³ë·ÂÀÇ ÀÏȯÀ¸·Î ÀüÅëÀû ÄÁº¥¼Ç½Ã¼³ÀÎ ÄÁº¥¼Ç¼¾ÅÍ¿¡¼­ÀÇ È¸ÀÇ °³ÃÖ ¿Ü¿¡ Áö¿ªÀÇ À¯´ÏÅ©º£´º ¹ß±¼À» ÅëÇØ °ø½ÄÇà»ç ¹× ¸¸Âù, ¸®¼Á¼Ç µîÀÇ ¿¬È¸ ¹× °ø¿¬À» À§ÇÑ ºÎ´ëÇà»ç Àå¼Ò·Î ´Ù¾çÇÏ°Ô È°¿ëÇϰí ÀÖ´Ù. ÀÌ¿¡ ÀÌ ¿¬±¸´Â ÄÁº¥¼Ç°³ÃÖÁö¿¡¼­ ÄÁº¥¼Ç¼¾ÅÍ¿Í À¯´ÏÅ©º£´º¸¦ µ¿½Ã¿¡ °æÇèÇÑ ÄÁº¥¼Ç Âü°¡ÀÚÀÇ Àå¼ÒÇູ°¨ÀÌ Çൿ Àǵµ¿¡ ¹ÌÄ¡´Â ¿µÇâ °ü°è¸¦ ¾Ë¾Æº¸°íÀÚ ÇÏ¿´´Ù. ¿¬±¸ÀÇ ¸ñÀûÀ» ´Þ¼ºÇϱâ À§ÇØ °æÁÖ È­¹éÄÁº¥¼Ç¼¾ÅÍ(HICO)¿¡¼­ 2020³â 7¿ù~8¿ù¿¡ °³ÃÖµÈ ÄÁº¥¼ÇÀÇ Âü°¡ÀÚ¸¦ ´ë»óÀ¸·Î ÇöÀå ¼³¹®Á¶»ç¸¦ ÅëÇÏ¿© 241ºÎÀÇ ÀڷḦ ¼öÁýÇÏ¿´´Ù. ±× Áß À¯´ÏÅ©º£´º¸¦ ¹æ¹®ÇÑ °æÇèÀÌ ¾ø´Â ÀÀ´äÀÚ ¹× ºÒ¼º½ÇÇÑ ´äº¯ÀÇ ¼³¹®Áö 46ºÎ¸¦ Á¦¿ÜÇϰí 195ºÎ¸¦ ±¸Á¶¹æÁ¤½Ä ºÐ¼®¿¡ »ç¿ëÇÏ¿´´Ù. ºÐ¼® °á°ú, ÄÁº¥¼Ç °³ÃÖÁö¿¡¼­ÀÇ °³Àνɸ®Àû ¹× Á¤¼­Àû Àå¼Ò°¨ÀÌ À¯´ÙÀ̸ð´Ð À£ºù¿¡ Á¤(+)ÀÇ ¿µÇâÀ» ¹ÌÄ¡°í, Çìµµ´Ð À£ºù°ú À¯´ÙÀ̸ð´Ð À£ºùÀÇ Àå¼ÒÇູ°¨Àº Âü°¡ÀÚÀÇ Çൿ Àǵµ¿¡ Á¤(+)ÀÇ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ÀÌ¿¬±¸´Â ÄÁº¥¼Ç¼¾ÅÍ¿Í À¯´ÏÅ©º£´º¸¦ µ¿½Ã¿¡ °æÇèÇÑ ÄÁº¥¼Ç Âü°¡ÀÚ °üÁ¡¿¡¼­ Àå¼ÒÇູ°¨À̶ó´Â öÇÐÀû °³³äÀ» Á¢¸ñÇØ ¿¬±¸ÁÖÁ¦ÀÇ ÁöÆòÀ» È®ÀåÇÑ Ãø¸é¿¡¼­ Àǹ̰¡ ÀÖ´Ù. ¶ÇÇÑ ¿ÜºÎÀÚÀû °üÁ¡¿¡¼­ Áö°¢µÇ´Â ÄÁº¥¼Çº£´ºÀÇ ¹°¸®Àû, Ȱµ¿Àû Àå¼Ò¼º ¿äÀκ¸´Ù Áö¿ªÀÇ °íÀ¯ÇÑ ÀüÅëÀ̳ª Á¤½Å, Àå¼ÒÀÇ Àǹ̸¦ ³»¸éÈ­ÇÑ °³Àνɸ®Àû¤ýÁ¤¼­Àû Ãø¸éÀÇ Àå¼Ò°¨¿äÀÎÀÌ Âü°¡ÀÚÀÇ Çູ°ú °³ÃÖÁö Àç¹æ¹® Àǵµ¿¡ ¹ÌÄ¡´Â ¿µÇâÀ» È®ÀÎÇÔÀ¸·Î½á Çй®Àû¤ý½Ç¹«Àû ½Ã»çÁ¡À» Á¦½ÃÇÏ¿´´Ù.
  • Factors influencing hospitality management major college students¡¯ online learning engagement and performance during the COVID-19 pandemic
    Äڷγª19 »óȲ¿¡¼­ ¿Â¶óÀÎ ÇнÀ Âü¿© ¹× ÇнÀ ¼º°ú¿¡ ¿µÇâÀ» ¹ÌÄ¡´Â ¿äÀÎ: È£ÅÚ°ü±¤°æ¿µÇÐ Àü°ø ´ëÇлýÀ» ´ë»óÀ¸·Î
    Cho, Mi-Hea., Jeong, Miyoung., Shin, Hyejo.(Á¶¹ÌÇý Á¤¹Ì¿µ ½ÅÇýÁ¶)
    Higher education institutions are under greater pressure to identify a new pedagogy that can promote students¡¯ motivation and achievement in learning. The unprecedented COVID-19 pandemic has completely changed the educational environment to online learning from face-to-face learning, which potentially raises issues related to the quality of student education. In the online learning environment, it is necessary to examine factors affecting students¡¯ motivation, learning styles, online learning engagement, and their learning outcome because students¡¯ motivation, learning styles, and online learning engagement can be predictors of their critical thinking and learning performance. This study examined how students¡¯ motivation, learning styles, engagement, and critical thinking influenced their online learning outcomes. This study conducted an online survey for university students who majored or minored in hotel and tourism management for two months in September and October 2020 through an online survey by Qualtrics of the United States, and verified the hypothesis using structural equation modeling. The findings suggested students¡¯ motivation was the most important factor in online learning because motivation has a positive impact on both behavioral and emotional engagements, thereby leading positive consequences, such as critical thinking skills, learning outcome, and intention. This study provides recommendations for online education along with suggestions for future research.
    ÃÖ±Ù ´ëÇб³´Â ÇлýµéÀÇ ÇнÀ µ¿±â¿Í ¼ºÃ븦 ÃËÁøÇÒ ¼ö ÀÖ´Â »õ·Î¿î ±³À°¹ýÀ» ã¾Æ¾ß ÇÑ´Ù´Â ¾Ð¹ÚÀ» ¹Þ°íÀÖ´Ù. Äڷγª19 °¨¿°º´À¸·Î ÀÎÇØ Àü ¼¼°èÀÇ °íµî ±³À°±â°üÀº ÀüÅëÀûÀÎ ´ë¸é °úÁ¤ÀÇ ¼ö¾÷¿¡¼­ ¿Â¶óÀÎ °úÁ¤À¸·Î ¼ö¾÷ ¹æ½ÄÀ» º¯°æÇÏ¿© ¿Â¶óÀÎ ÇнÀÀ¸·Î ÀüȯÇß´Ù. ¿Â¶óÀÎ ÇнÀ ȯ°æ¿¡ ÀûÀÀÇϱâ À§ÇØ ±³¼ö¿Í ÇлýµéÀÇ ¸¹Àº ³ë·Â¿¡µµ ºÒ±¸Çϰí, ÇлýµéÀÌ ¿Â¶óÀÎ ÇнÀÀ» ÀνÄÇÏ´Â ¹æ½Ä°ú ¿Â¶óÀÎ ÇнÀ Âü¿© ¹× °á°ú¿¡ ¿µÇâÀ» ¹ÌÄ¡´Â ¿äÀÎÀÌ ´ë¸éÇнÀ¿¡ ºñÇØ ¸¹ÀÌ È®ÀεÇÁö ¾Ê°í ÀÖ´Â ½ÇÁ¤ÀÌ´Ù. ÀÌ ¿¬±¸´Â ÇлýµéÀÇ µ¿±â ºÎ¿©, ÇнÀ ½ºÅ¸ÀÏ, ÇнÀ Âü¿©, ºñÆÇÀû»ç°í°¡ ÀüÅëÀûÀÎ ´ë¸é °úÁ¤ÀÇ ÇнÀ°ú ºñ±³ÇÏ¿© ¿Â¶óÀÎ ÇнÀ Âü¿© ¹× ÇнÀ ¼º°ú¿¡ ¾î¶² ¿µÇâÀ» ¹ÌÄ¡´ÂÁö Á¶»çÇÏ¿´´Ù. ÀÌ ¿¬±¸´Â ¹Ì±¹ÀÇ Qualtrics»çÀÇ ¿Â¶óÀÎ ¼³¹®Á¶»ç¸¦ ÅëÇØ 2020³â 9¿ù°ú 10¿ù µÎ ´Þ µ¿¾È È£ÅÚ°ü±¤°æ¿µÇÐÀ»Àü°ø ¶Ç´Â ºÎÀü°øÇÑ ´ëÇлýÀ» ´ë»óÀ¸·Î ¿Â¶óÀÎ ¼³¹®Á¶»ç¸¦ ÁøÇàÇÏ¿´°í, ±¸Á¶¹æÁ¤½Ä ¸ðµ¨¸µÀ» »ç¿ëÇÏ¿© °¡¼³À» °ËÁõÇÏ°í ºÐ¼®ÇÏ¿´´Ù. ¿¬±¸ °á°ú¿¡ µû¸£¸é ÇлýµéÀÇ µ¿±â ºÎ¿©¿Í ÇнÀ ½ºÅ¸ÀÏÀÌ ¿Â¶óÀÎ ÇнÀ Âü¿©¿¡ ±àÁ¤Àû ¿µÇâÀ»¹ÌÄ¡¸ç, ºñÆÇÀû »ç°í, ¿Â¶óÀÎ ÇнÀ ¼º°ú¿Í ÇнÀ Àǵµ¿¡µµ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ÀÌ ¿¬±¸ÀÇ Á¶»ç °á°ú¿¡µû¶ó ÇлýµéÀÇ µ¿±â ºÎ¿©°¡ Áß¿äÇÑ ¿ä¼ÒÀÓÀ» ½Ã»çÇÏ°í °á·Ð¿¡¼­ ´ëÇб³ÀÇ ¿Â¶óÀÎ ±³À°ÀÇ È°¿ë ¹æ¾ÈÀ» Á¦½ÃÇÏ¿´´Ù.
  • Hotel brand value by the implementation of a digital-based untact service: The case of luxury hotel room division
    µðÁöÅÐ ±â¹Ý ¾ðÅÃÆ® ¼­ºñ½º µµÀÔÀ¸·Î ÀÎÇÑ È£ÅÚ ºê·£µå °¡Ä¡ ¿¬±¸: Ư±Þ È£ÅÚ °´½Ç ¼­ºñ½º¸¦ Áß½ÉÀ¸·Î
    Jin, Jin-Hee., Cho, Min-Ho.(ÁøÁøÈñ Á¶¹ÎÈ£)
    Based on the expectation confirmation model, this study analyzed the relationships among AI service characteristics, choice confirmation, vicarious satisfaction, self satisfaction, and hotel brand value. In order to test the research model, this study conducted a survey with hotel guests of five-star hotels that implemented AI service in the Republic of Korea. A total of 384 valid surveys were analyzed through structural equation modeling. The results showed that two functional characteristics of the AI service (i.e., convenience and enjoyment) positively affected the choice confirmation of the hotel guests. Results also indicated that a social characteristic of the AI service (i.e., new normal receptivity) positively affected the choice confirmation of the hotel guests. Findings also showed that the psychological characteristics of AI service (i.e., digital efficacy) positively affected the choice confirmation of the hotel guest and, in turn, choice confirmation positively affected both vicarious satisfaction and self satisfaction. Finally, both vicarious satisfaction and self-satisfaction positively affected hotel brand value. Theoretical implications of the study and marketing strategies to management for the AI service of luxury hotel rooms were suggested at the end of the study based on the findings of the study.
    ÀÌ ¿¬±¸ÀÇ ¸ñÀûÀº ±â´ëÈ®½Å¸ðµ¨À» Àû¿ëÇÏ¿© ÀΰøÁö´É ¼­ºñ½º Ư¼º, ¼±ÅÃÈ®½Å, ´ë¸®¸¸Á· ¹× Àڱ⸸Á·, È£Åں귣µå °¡Ä¡ °£ÀÇ ±¸Á¶Àû ¿µÇâ°ü°è¸¦ ÆÄ¾ÇÇϰíÀÚ ÇÏ¿´´Ù. ¼±Ç࿬±¸¸¦ ¹ÙÅÁÀ¸·Î ±¸ÃàµÈ ¿¬±¸¸ðÇüÀ» °ËÁ¤Çϱâ À§ÇÏ¿© ÀÌ ¿¬±¸´Â ÀΰøÁö´É ¼­ºñ½º°¡ µµÀÔµÈ ±¹³» 5¼º±Þ È£ÅÚÀÇ °´½Ç ÀÌ¿ë°í°´À» ´ë»óÀ¸·Î ¼³¹®Á¶»çÇÏ¿´À¸¸ç, ÃÑ 384 ºÎÀÇ À¯È¿ÇÑ ÀڷḦ È®º¸ÇÏ¿© ±¸Á¶ ¹æÁ¤½Ä ¸ðµ¨·Î ºÐ¼®ÇÏ¿´´Ù. ±× °á°ú´Â ù°, ÀΰøÁö´É ¼­ºñ½ºÀÇ ±â´ÉÀû Ư¼º Áß¿¡¼­ ÆíÀǼº°ú À¯Èñ¼ºÀÌ ¼±ÅÃÈ®½Å¿¡ À¯ÀÇÇÑ Á¤(+)ÀÇ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. µÑ°, ÀΰøÁö´É ¼­ºñ½ºÀÇ»çȸÀû Ư¼º Áß¿¡¼­ ´º³ë¸Ö ¼ö¿ë¼ºÀÌ ¼±ÅÃÈ®½Å¿¡ À¯ÀÇÇÑ Á¤(+)ÀÇ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ¼Â°, ÀΰøÁö´É ¼­ºñ½ºÀÇ ½É¸®Àû Ư¼º Áß¿¡¼­ µðÁöÅÐ È¿´É°¨ÀÌ ¼±ÅÃÈ®½Å¿¡ À¯ÀÇÇÑ Á¤(+)ÀÇ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ³Ý°, ¼±ÅÃÈ®½ÅÀÌ ´ë¸®¸¸Á·°ú Àڱ⸸Á·¿¡ À¯ÀÇÇÑ Á¤(+)ÀÇ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ´Ù¼¸Â°, ´ë¸®¸¸Á·°úÀڱ⸸Á·ÀÌ È£ÅÚ ºê·£µå °¡Ä¡¿¡ À¯ÀÇÇÑ Á¤(+)ÀÇ ¿µÇâÀ» ¹ÌÄ¡´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ÃÖÁ¾ÀûÀ¸·Î ÀÌ ¿¬±¸´Â È£ÅÚ °´½ÇÀÇ ÀΰøÁö´É ¼­ºñ½º Ư¼ºÀ» ´ÙÂ÷¿øÀ¸·Î Á¦½ÃÇÏ¿© È£ÅÚ ¸¶ÄÉÆÃ ¿¬±¸ÀÇ ÀÌ·ÐÀû ¹ßÀü¿¡ ±â¿©ÇÏ¿´À¸¸ç, È£ÅÚ °´½ÇÀÇÀΰøÁö´É ¼­ºñ½º °ü¸®¸¦ À§ÇÑ È¿°úÀûÀÎ ¸¶ÄÉÆÃ Àü·«À» Á¦½ÃÇÏ¿´´Ù.
  • The standardization of restaurant data in public database for maximizing data utilization
    °ø°øµ¥ÀÌÅÍ Á¦°ø ¹× ÀÌ¿ë Ȱ¼ºÈ­¸¦ À§ÇÑ À½½ÄÁ¡ °ø°øµ¥ÀÌÅÍ Ç¥ÁØÈ­
    Oh, Munhyang.(¿À¹®Çâ)
    The purpose of this study was to derive the optimal configuration of restaurant data fields as required by various stakeholders utilizing public data and to establish priorities among data items. To achieve the purpose of the research, the restaurant data hierarchy was established through literature research and in-depth interviews with an industry expert, and we conducted online surveys with 28 experts in the restaurant industry, academia, and government/public institutions. The main research questions in this study were: 1) what kind of restaurant data should be established first for food tourism service development and restaurant-quality control, and 2) whether there is a difference in the relative priorities of restaurant data items. The restaurant data in the public data derived from the analysis can be divided into five top concepts: "Basic Information", "Operation and Reservation Information", "Facilities and Tourism Information", "Menu and Ambiance Information", and "Service and Quality Information", and 15 sub-concepts and 44 detailed items were derived. Industry respondents rated the relative importance of "Service and Quality Information" and "Facilities and Tourism Information" higher than the overall average, while academic respondents rated the relative importance of "Menu and Ambiance Information" and "Basic Information" higher than the overall average. Government and public institution respondents rated the relative importance of "Menu and Ambiance Information" and "Operation and Reservation Information" higher than the overall average.
    ÀÌ ¿¬±¸ÀÇ ¸ñÀûÀº À½½ÄÁ¡ °ø°øµ¥ÀÌÅ͸¦ Ȱ¿ëÇÏ´Â ´Ù¾çÇÑ ÀÌÇØ°ü°èÀÚµéÀÌ ¿ä±¸ÇÏ´Â ÃÖÀûÀÇ À½½ÄÁ¡ µ¥ÀÌÅÍÇÊµå ±¸¼º¾ÈÀ» µµÃâÇÏ°í µ¥ÀÌÅÍ Ç׸ñ°£ ¿ì¼±¼øÀ§¸¦ ¼³Á¤Çϱâ À§ÇÔÀÌ´Ù. ¿¬±¸ ¸ñÀûÀ» ´Þ¼ºÇϱâ À§ÇØ ¹®Ç忬±¸¿Í À½½Ä°ü±¤ µ¥ÀÌÅÍ ¼öÁý ¹× °¡°ø Àü¹®¾÷ü CEO ´ë»ó ½ÉÃþÀÎÅͺ並 ÅëÇØ À½½ÄÁ¡ °ø°øµ¥ÀÌÅÍ °èÃþ±¸Á¶¸¦ ¼³Á¤ÇÏ°í ¾÷°è, Çаè, °ø°ø/ÁöÀÚü À½½Ä°ü±¤ºÐ¾ß Àü¹®°¡ 28¸íÀ» ´ë»óÀ¸·Î ¿Â¶óÀÎ ¼³¹®Á¶»ç¸¦ ½Ç½ÃÇÏ¿´´Ù. ÀÌ ¿¬±¸ÀÇ ÁÖµÈ ¿¬±¸¹®Á¦´Â 1) ¿øÈ°ÇÑ À½½Ä°ü±¤ ¼­ºñ½º °³¹ß°ú À½½ÄÁ¡ ǰÁú°ü¸®¸¦ À§ÇØ ¿ì¼±ÀûÀ¸·Î ±¸ÃàµÇ¾î¾ß ÇÒ À½½ÄÁ¡ µ¥ÀÌÅͰ¡¹«¾ùÀÎÁö, 2) ¾÷°è, Çаè, °ø°ø/ÁöÀÚü °£ À½½ÄÁ¡ µ¥ÀÌÅÍ Ç׸ñº° »ó´ëÀû ¿ì¼±¼øÀ§¿¡ Â÷À̰¡ ÀÖ´ÂÁö ¿©ºÎÀ̸ç, ¿¬±¸°á°ú¸¦ ÅëÇØ À½½ÄÁ¡ µ¥ÀÌÅͰ£ ¿ì¼±¼øÀ§¸¦ ½Äº°Çϰí À½½ÄÁ¡ °ø°øµ¥ÀÌÅ͸¦ Ȱ¿ëÇÏ´Â ÀÌÇØ°ü°èÀÚ°£ ÀÇ°ß Â÷À̰¡ ÀÖÀ½ÀÌ ¹ß°ßµÇ¾ú´Ù. ºÐ¼® °á°ú µµÃâµÈ À½½ÄÁ¡ °ø°øµ¥ÀÌÅÍ´Â ¡®±âº» Á¤º¸¡¯, ¡®¿µ¾÷ ¹× ¿¹¾à Á¤º¸¡¯, ¡®½Ã¼³ ¹× °ü±¤ Á¤º¸¡¯, ¡®¸Þ´º¹× ºÐÀ§±â Á¤º¸¡¯, ¡®¼­ºñ½º ¹× ǰÁú Á¤º¸¡¯ÀÇ 5°³ »óÀ§°³³äÀ¸·Î ±¸ºÐÇÒ ¼ö ÀÖÀ¸¸ç, ÀÌ¿¡ µû¸£´Â 15°³ ÇÏÀ§°³³ä, 44°³¼¼ºÎÇ׸ñÀÌ Á¤¸®µÇ¾ú´Ù. À½½ÄÁ¡ µ¥ÀÌÅÍ Ç׸ñ°£ ÀÇ°ß Â÷À̸¦ »ìÆìº» °á°ú¿¡ µû¸£¸é, ¾÷°è ÀÀ´äÀÚµéÀº Àüü Æò±Õ¿¡ºñÇØ ¡®¼­ºñ½º ǰÁú Á¤º¸¡¯¿Í ¡®½Ã¼³ ¹× °ü±¤ Á¤º¸¡¯ÀÇ »ó´ëÀû Á߿䵵¸¦ ´õ ³ô°Ô Æò°¡ÇÏ´Â ¹Ý¸é, Çаè ÀÀ´äÀÚµéÀº ÀüüÆò±Õ¿¡ ºñÇØ ¡®¸Þ´º ¹× ºÐÀ§±â Á¤º¸¡¯¿Í ¡®±âº» Á¤º¸¡¯¸¦, °ø°ø/ÁöÀÚü ÀÀ´äÀÚµéÀº Àüü Æò±Õ¿¡ ºñÇØ ¡®¸Þ´º ¹× ºÐÀ§±â Á¤º¸¡¯¿Í ¡®¿µ¾÷ ¹× ¿¹¾à Á¤º¸¡¯ÀÇ »ó´ëÀû Á߿䵵¸¦ ´õ ³ô°Ô Æò°¡ÇÏ´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ÀÌ ¿¬±¸¸¦ ÅëÇØ À½½ÄÁ¡ °ø°øµ¥ÀÌÅÍ Ç¥ÁØ Ç׸ñÀ» Á¦½ÃÇÔÀ¸·Î½á µ¥ÀÌÅͺ£À̽º Ç¥ÁØÈ­¸¦ ÅëÇÑ µ¥ÀÌÅÍ Ç°Áú °ü¸® ¹× µ¥ÀÌÅÍ È°¿ëµµ Çâ»ó¿¡ ±â¿©ÇÏ¿´´Ù´Â Á¡¿¡¼­ ±× ÀÇÀǰ¡ ÀÖÀ¸¸ç, µµÃâµÈ À½½ÄÁ¡ °ø°øµ¥ÀÌÅÍ ¼¼ºÎÇ׸ñµéÀº ÇâÈÄ ½º¸¶Æ®À½½Ä°ü±¤ ¼­ºñ½º °³¹ßÀ» À§ÇѱâÃÊÀÚ·á·Î¼­ Ȱ¿ëµÉ °ÍÀÌ´Ù.
  • Classification of the quality attributes of the food delivery platform from the seller¡¯s perspective based on the Kano model
    Kano¸ðµ¨¿¡ ±â¹ÝÇÑ ÆÇ¸ÅÀÚ °üÁ¡ÀÇ ¿Ü½Ä¹è´Þ Ç÷§Æû ǰÁú¼Ó¼º ºÐ·ù
    Bang, Je-Mo., Hwang, Johye.(¹æÁ¦¸ð ȲÁ¶Çý)
    Most of the research on the quality of the existing food delivery platform was conducted on consumers. However, from the perspective of platform operators, restaurant sellers that enter the platform and provide restaurant services are also major members of the platform, and research is needed accordingly, but it is insufficient. Therefore, this study conducted a study on the quality attributes of sellers using the food delivery platform based on the Kano model, a quality planning theory. In addition, the difference in the Kano model according to the seller's usage behavior was analyzed and statistical significance was tested, and the customer satisfaction coefficient and potential customer satisfaction improvement index (PCSI) were derived to supplement the Kano model. Sellers using the food delivery platform were classified as a unified quality factor that causes satisfaction when satisfied and dissatisfaction when not satisfied with all the quality attributes of the platform. In the case of the Kano model by seller's usage behavior, there was no difference, but as a result of the chi-square test, statistical significance was confirmed for a specific item. As a result of deriving the customer satisfaction coefficient, the top items of the satisfaction coefficient were "advertising effect on the platform," "number of platform users," and "support of Coupon/Event costs," and "quickness of customer center response" as the top items. The Potential Customer Satisfaction Improvement Index (PCSI) was found to have the top items such as 'Instant Action Function for Negative Reviews', 'Fee Price Appropriateness', and 'Rationality of Advertising Costs'. This study is expected to provide strategic implications for platform quality strategies for sellers from the standpoint of operators operating the food delivery platform by analyzing the quality attributes perceived by sellers using the food delivery platform based on the Kano model.
    ±âÁ¸ÀÇ ¿Ü½Ä¹è´Þ Ç÷§ÆûÀÇ Ç°Áú °ü·Ã ¿¬±¸´Â ´ëºÎºÐ ¼ÒºñÀÚ¸¦ ´ë»óÀ¸·Î ÁøÇàµÇ¾ú´Ù. ±×·¯³ª Ç÷§Æû ¿î¿µÀÚÀÇ ÀÔÀå¿¡¼­ Ç÷§Æû¿¡ ÀÔÁ¡ÇÏ¿© ¿Ü½Ä ¼­ºñ½º¸¦ Á¦°øÇÏ´Â ¿Ü½Ä¾÷ü ÆÇ¸ÅÀÚ ¶ÇÇÑ Ç÷§Æû ³» ÁÖ¿ä ±¸¼º¿øÀ̸ç ÀÌ¿¡µû¸¥ ¿¬±¸°¡ ÇÊ¿äÇÏÁö¸¸ ºÎÁ·ÇÑ ½ÇÁ¤ÀÌ´Ù. ÀÌ¿¡ ÀÌ ¿¬±¸´Â ǰÁú±âȹÀÌ·ÐÀÎ Kano¸ðµ¨À» ±â¹ÝÀ¸·Î ¿Ü½Ä¹è´Þ Ç÷§ÆûÀ» ÀÌ¿ëÇÏ´Â ÆÇ¸ÅÀÚÀÇ Ç°Áú ¼Ó¼ºÀ» ºÐ·ùÇÏ¿´´Ù. ¶ÇÇÑ ÆÇ¸ÅÀÚÀÇ ÀÌ¿ëÇàÅ¿¡ µû¸¥ Kano¸ðµ¨ÀÇ Â÷À̸¦ ºÐ¼®Çϰí Åë°èÀû À¯ÀǼºÀ» °ËÁ¤ÇÏ¿´À¸¸ç, Kano¸ðµ¨À» º¸¿ÏÇϱâ À§ÇÏ¿© °í°´¸¸Á·°è¼ö¿Í ÀáÀçÀû °í°´¸¸Á· °³¼±Áö¼ö(PCSI)¸¦µµÃâÇÏ¿´´Ù. ¿¬±¸ °á°ú ¿Ü½Ä¹è´Þ Ç÷§ÆûÀ» ÀÌ¿ëÇÏ´Â ÆÇ¸ÅÀÚµéÀº Ç÷§ÆûÀÇ ¸ðµç ǰÁú ¼Ó¼º¿¡ ´ëÇÏ¿© ÃæÁ·µÇ¸é ¸¸Á·, ÃæÁ·µÇÁö ¸øÇÏ¸é ºÒ¸¸Á·À» À¯¹ßÇÏ´Â ÀÏ¿øÀû ǰÁú¿ä¼Ò·Î ÀνÄÇÏ´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ÆÇ¸ÅÀÚÀÇ ÀÌ¿ëÇàź°Kano¸ðµ¨ÀÇ °æ¿ì Â÷À̰¡ ¾ø´Â °ÍÀ¸·Î ³ªÅ¸³µÀ¸¸ç, Ä«ÀÌÁ¦°ö °ËÁ¤ °á°ú ÆÇ¸ÅÀÚÀÇ ¿î¿µ ÇüÅ ¹× ¼­ºñ½º ÇüÅ¿¡ µû¸¥ Åë°èÀû À¯ÀǼºÀ» È®ÀÎÇÏ¿´´Ù. °í°´¸¸Á·°è¼ö µµÃâ °á°ú ¸¸Á·°è¼öÀÇ »óÀ§¿¡ ÇØ´çÇÏ´Â Ç׸ñÀº ¡®Ç÷§Æû¿¡¼­ÀÇ ±¤°íÈ¿°ú¡¯, ¡®Ç÷§Æû ÀÌ¿ëÀÚ ¼ö¡¯, ¡®ÄíÆù/À̺¥Æ® ºñ¿ëÀÇ Áö¿ø¡¯ µîÀ¸·Î ³ªÅ¸³µÀ¸¸ç, ºÒ¸¸Á·°è¼öÀÇ »óÀ§ Ç׸ñÀ¸·Î ¡®¼ö¼ö·á °¡°Ý ÀûÁ¤¼º¡¯, ¡®°í°´¼¾ÅÍ ÀÀ´ëÀÇ ½Å¼Ó¼º¡¯, ¡®ÆÇ¸ÅÀÚ »çÀÌÆ®ÀÇ Ã¼°è¼º¡¯ µîÀ¸·Î ³ªÅ¸³µ´Ù. ÀáÀçÀû °í°´¸¸Á· °³¼±Áö¼ö(PCSI)´Â ¡®ºÎÁ¤Àû ¸®ºä¿¡ ´ëÇÑ Áï°¢ Á¶Ä¡ ±â´É¡¯, ¡®¼ö¼ö·á °¡°Ý ÀûÁ¤¼º¡¯, ¡®±¤°íºñ¿ëÀÇ ÇÕ¸®¼º¡¯ Ç׸ñÀÌ »óÀ§¿¡ ÇØ´çÇÏ´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ÀÌ ¿¬±¸´Â ¿Ü½Ä¹è´Þ Ç÷§ÆûÀ» ÀÌ¿ëÇÏ´Â ÆÇ¸ÅÀÚ°¡ ÀÎÁöÇϴ ǰÁú ¼Ó¼ºÀ» Kano¸ðµ¨À» ±â¹ÝÀ¸·Î ºÐ¼®ÇÔÀ¸·Î½á ¿Ü½Ä¹è´Þ Ç÷§ÆûÀ» ¿î¿µÇÏ´Â »ç¾÷ÀÚ ÀÔÀå¿¡¼­ ÆÇ¸ÅÀÚ¸¦ À§ÇÑ Ç÷§Æû ǰÁú Àü·«¿¡ °üÇÑ Àü·«Àû ½Ã»çÁ¡À» Á¦°øÇÒ °ÍÀ¸·Î ±â´ëµÈ´Ù.
  • Value estimation of coffee shop service quality factors: Using a choice experiment method
    ¼±ÅýÇÇè¹ýÀ» ÀÌ¿ëÇÑ Ä¿ÇÇÀü¹®Á¡ ¼­ºñ½ºÇ°Áú ¿äÀÎÀÇ °¡Ä¡ÃßÁ¤
    Kim, Hyun-ju., Lee, Hee-Chan.(±èÇöÁÖ ÀÌÈñÂù)
    This study aimed to derive optimal choice pairs according to respective property levels of coffee shop service quality factors by using the choice experiment method and estimate their value. Based on previous studies and focus group interview results, a total of five properties—human service, physical environment, additional services, coffee quality, and price of Americano—were divided into three levels. Through orthogonal array design, the number of reasonable alternatives for the survey has been found to be 36, and a total of 18 choice sets have been derived. The survey collected a total of 700 valid samples by targeting men and women who had visited a coffee shop in the metropolitan area in the past year. As a result of the analysis, it has been found that customers were willing to pay 264 won more when human service was improved to a high level and 526 won more when the physical environment was enhanced to a high level. Meanwhile, it has been identified that additional services have reversed lost value by 476 won when they are improved to a high level. Also, coffee quality reversely lost its value by 557 won when improved to a high level and 546 won when enhanced to a very high level. This study is academically meaningful in the sense that it first provided an adequate value level regarding respective properties by estimating marginal willingness to pay, and secondly, it provided significant basic data for coffee shops in setting reasonable coffee prices and establishing highly effective investment strategies.
    ÀÌ ¿¬±¸´Â ¼±ÅýÇÇè¹ýÀ» ÀÌ¿ëÇÏ¿© Ä¿ÇÇÀü¹®Á¡ ¼­ºñ½ºÇ°Áú ¿äÀÎÀÇ °¢ ¼Ó¼ºº° ¼öÁØ¿¡ µû¸¥ ÃÖÀûÀÇ Á¶ÇÕÀ» µµÃâÇÏ°í ±× °¡Ä¡¸¦ ÃßÁ¤Çϱâ À§ÇÑ ¸ñÀûÀ¸·Î ½Ç½ÃµÇ¾ú´Ù. ¿¬±¸ÀÇ ¸ñÀûÀ» ´Þ¼ºÇϱâ À§Çؼ­ ¼±Ç࿬±¸ ¹× Ç¥ÀûÁý´Ü¸éÁ¢ÁøÇà °á°ú¿¡ ±Ù°ÅÇÏ¿© ÀÎÀû¼­ºñ½º, ¹°¸®Àûȯ°æ, ºÎ´ë¼­ºñ½º, Ä¿ÇÇǰÁú ±×¸®°í ¾Æ¸Þ¸®Ä«³ë °¡°ÝÀ» Æ÷ÇÔÇÑ ÃÑ 5°³ÀǼӼºÀ» °¢°¢ 3´Ü°èÀÇ ¼öÁØ(º¸Åë, ³ôÀ½, ¸Å¿ì³ôÀ½)À¸·Î ¼³Á¤ÇÏ¿´´Ù. ÀÌ¿¡ ´ëÇÑ Á¶»ç¸¦ ÁøÇàÇϱâ À§ÇÑ °¡Àå ÇÕ¸®ÀûÀÎ ´ë¾ÈÀÇ °³¼ö´Â Á÷±³¹è¿­À» ÅëÇØ 36°³ÀÎ °ÍÀ¸·Î È®ÀÎ ÇÏ¿´À¸¸ç 18½ÖÀÇ ¼±ÅÃÁýÇÕÀ¸·Î µµÃâÇÏ¿´´Ù. ¼³¹®Àº ¼öµµ±ÇÀ» Áß½ÉÀ¸·Î ÃÖ±Ù 1³â À̳» Ä¿ÇÇÀü¹®Á¡À» ¹æ¹®ÇÑ °æÇèÀÌ ÀÖ´Â ¼ºÀÎ ³²⋅³à·Î ±ÔÁ¤Çϰí ÃÑ 700ºÎÀÇ À¯È¿Ç¥º»À»¼öÁýÇÏ¿´´Ù. ºÐ¼® °á°ú, ÀÎÀû¼­ºñ½º´Â ³ôÀ½¼öÁØÀ¸·Î °³¼±µÉ ¶§ 264¿øÀ» ´õ ÁöºÒÇÒ Àǻ簡 ÀÖ´Â °ÍÀ¸·Î ³ªÅ¸³µÀ¸¸ç, ¹°¸®Àûȯ°æÀº ³ôÀ½¼öÁØÀ¸·Î °³¼±µÇ¸é 526¿øÀ» Ãß°¡ÀûÀ¸·Î ÁöºÒÇÒ Àǻ簡 ÀÖ´Â °ÍÀ¸·Î ³ªÅ¸³µ´Ù. ºÎ´ë¼­ºñ½º´Â ³ôÀ½¼öÁØÀ¸·Î °³¼±µÇ¸é 476¿ø ¸¸Å­ °¡Ä¡°¡ ¿ªÀ¸·Î »ó½ÇµÇ´Â °ÍÀ» È®ÀÎÇÏ¿´´Ù. Ä¿ÇÇǰÁúÀº ³ôÀ½¼öÁØÀ¸·Î °³¼±µÇ¸é 557¿ø ¸¸Å­, ¸Å¿ì³ôÀ½ ¼öÁØÀ¸·Î °³¼±µÇ¸é 546¿ø ¸¸Å­ ¸ðµÎ °¡Ä¡°¡ ¿ªÀ¸·Î »ó½ÇµÇ¾ú´Ù. ÇѰèÁöºÒÀÇ»ç¾× ÃßÁ¤ÅëÇØ °¢ ¼Ó¼ºº° ÀûÁ¤ ¼öÁØÀÇ °¡Ä¡¸¦ Á¦½ÃÇÏ¿´À½¿¡ ±× ÇмúÀû ÀÇÀǸ¦ °¡Áö¸ç, Ä¿ÇÇÀü¹®Á¡ÀÇ ÇÕ¸®ÀûÀÎ Ä¿ÇÇ °¡°ÝÃ¥Á¤°ú ½ÇÈ¿¼º ³ôÀº ºñ¿ë ÅõÀÚ Àü·«ÀÇ °èȹÀ» ¼ö¸³Çϴµ¥ Áß¿äÇÑ ±âÃÊÀڷḦ Á¦½ÃÇÏ¿´´Ù.

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2022
  • Vol.46, No.1
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  • Vol.45, No.6

TOSOK Code of
Research Ethics

Purpose

The following code of research ethics was established by the Tourism Sciences Society of Korea (TOSOK henceforth) which oversees the Journal of Tourism Sciences. The code of research ethics acknowledges fundamentals and directions associated with responsibility and standards that construct ethical guidelines of the Journal of Tourism Sciences.