요우커(旅客)의 음식관광 경험에 대한 질적 연구 (The Qualitative Study on the Food Tourism Experiences of Chinese Tourist)

The purpose of this study was to explore the domestic food tourism experiences of Chinese Individual Tourist. For the study, an interview method was prepared based on previous studies. Interviews were conducted on October 24 to 26, 2014 in Kangnam Karosu-Kil. A total of 10 Chinese individual tourists participated in this study. The results showed that Chinese individual tourists valued the food experiences in Internet and they had a tendency to make travel plans based on visitor’s word of mouth. Also, they expected to gain expectation of food information. and they got the food information in Korea. They had some difficulties in getting food information during the trip in Korea. First, they could not easily find the way to collect it because food guide information was not translated into Chinese. Also, menu explanation was needed to update for its correctedness. Some travelers claimed that Korean food was too salty and spicy. Ordering food in Korean restaurants was not satisfied with price. But kindness of employee and the level of facility was very good. It is suggested that the quality of Korean food is enhanced to improve the overall Korea food tourism.

The purpose of this study was to explore the domestic food tourism experiences of Chinese Individual Tourist. For the study, an interview method was prepared based on previous studies. Interviews were conducted on October 24 to 26, 2014 in Kangnam Karosu-Kil. A total of 10 Chinese individual tourists participated in this study. The results showed that Chinese individual tourists valued the food experiences in Internet and they had a tendency to make travel plans based on visitor’s word of mouth. Also, they expected to gain expectation of food information. and they got the food information in Korea. They had some difficulties in getting food information during the trip in Korea. First, they could not easily find the way to collect it because food guide information was not translated into Chinese. Also, menu explanation was needed to update for its correctedness. Some travelers claimed that Korean food was too salty and spicy. Ordering food in Korean restaurants was not satisfied with price. But kindness of employee and the level of facility was very good. It is suggested that the quality of Korean food is enhanced to improve the overall Korea food tourism.