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문화관광연구 update

The Journal of Culture & Tourism Research

  • : 한국문화관광학회
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수록범위 : 1권1호(1999)~21권1호(2019) |수록논문 수 : 487
문화관광연구
21권1호(2019년 06월) 수록논문
최근 권호 논문
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1Solutions to Guide People Doing Tourism based on Cultural Characteristics of the Locality : A Case Study of Tien Giang Province, Vietnam

저자 : Dr Ngo Thi Thanh

발행기관 : 한국문화관광학회 간행물 : 문화관광연구 21권 1호 발행 연도 : 2019 페이지 : pp. 5-12 (8 pages)

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Rural tourism is one of the most developed types of tourism in the Mekong Delta region of Vietnam. Due to the characteristics of natural conditions, soil, flora and fauna ecosystems, as well as localities have many similarities in historical and cultural circumstances, over the past years, tourism activities in the provinces of the Mekong Delta have many similarities. To avoid duplication in developing tourism products of localities in the region, the Prime Minister has planned tourism development strengths for each sub-region; the Ministry of Culture, Sports and Tourism has also built up a project to develop specific tourism products for this area. However, the problem is that how people do tourism aware of building and introducing excellent cultural tourism products to visitors, ensuring the truth and natural feature, as well as the unique of the locality without overlapping with cultural tourism products of neighboring provinces. To solve this problem, the study tries to propose some solutions for people doing tourism based on the local cultural characteristics from the perspective of ecological culture, in which, the most important solution is to impact on their consciousness, skills guides and arousing the people's ability to identify and exploit cultural tourism values, and guide them to do travel trade under the state's orientation through dissemination and full implementation of legal documents. Applying some mainly research methods such as the social survey, fieldwork and the in-depth interview, we conduct a case study of Tien Giang province, Vietnam. The research findings will support tourism activities in the Mekong Delta region in the future. The proposed solutions in this study have many differences from documents are being implemented by Environmentally and Socially Responsible Tourism Capacity Development Programme funded by the European Union (ESRT Programme) in Vietnam.

2Sustainable Tourism Development: Harvesting the Tourism Potential in Developing Economies through Cluster Development

저자 : Muhammad Abdullah , M. Zuhair Murad Khan , M. Ali Anwer

발행기관 : 한국문화관광학회 간행물 : 문화관광연구 21권 1호 발행 연도 : 2019 페이지 : pp. 14-18 (5 pages)

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It is imperative to view development of tourism sector from a spatial lens. The spatial distribution of the tourism assets of Punjab is dispersed around three distinct zones. Therefore, the Hub and Spoke model, which advocates the development of zones is adopted and three tourism zones are proposed including North Tourism Zone, Lahore Tourism Zone and Southern Tourism Zone. These zones have much to offer in terms of natural beauty, unique landscapes, ethnicity, languages, history, religious attractions, culture and exotic foods. These zones have the potential to accommodate substantial load of local tourism and international tourists

3Selected Restaurants in San Pablo, Laguna as Food Tourism

저자 : Jamero Ivy D. , Tajanlangit Arra Shen A , Tabuyo Jimford U

발행기관 : 한국문화관광학회 간행물 : 문화관광연구 21권 1호 발행 연도 : 2019 페이지 : pp. 20-27 (8 pages)

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Food tourism plays an important role in the tourist enterprise. Gastronomic experiences become known as a strategic commodity in branding food tourism destinations. There are tourists seeking authentic food in a certain place to satisfy their gastronomic experiences. This paper addressed the factors that motivate tourists to visit food tourist destinations and how affected the five influential factors of food tourism branding. The study was a quantitative research and used the convenience sampling method. Additionally, survey questionnaires were distributed to gather information from 100 respondents who were customers from selected restaurants in San Pablo, Laguna. The research design was then validated by the thesis adviser. The analysis of variance and t-test were used to identify the patterns of the criteria of the responses gathered. The findings showed under the influential factor 'Service Providers' that the staffs are well-mannered and job-oriented, which strengthened the brand of the restaurant. Under the influential factor 'Payment', the selected restaurants used a competitive pricing system for the customers to afford a wide variety of food and services. Under the influential factor 'Advertisement', there are no other forms of advertisement aside from their logos. Under the influential factor 'Food Variety and Quality', there is certain uniqueness in the food served. Lastly, under the influential factor 'Distinctive Style of Cooking', the restaurants have their own signature dish and were properly presented to the customers.

4The Importance of Employees and Structure of Management in Guest Satisfaction on Restaurant Products and Services

저자 : Dr. M. K. Ganesh , Dr. R. Kannan

발행기관 : 한국문화관광학회 간행물 : 문화관광연구 21권 1호 발행 연도 : 2019 페이지 : pp. 28-33 (6 pages)

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India's travel and tourism sector is expected to be the second-largest employer in the world, employing 40,37,000 people directly or indirectly, by 2019 (WTTC). Presently, hospitality industry provides 48 million jobs, directly or indirectly or 8.27 percent of total employment and accounts for 5.83 percent of the GDP (MoT, Govt. of India). Being a human centric industry the abilities, guest satisfaction/dissatisfaction which ultimately leads to success/failure of an organization. Considering the employees, organizations are emphasizing on satisfying their employees as it leads to higher productivity, low turnover, reduced absenteeism, increased morale and above all increases the commitment level towards the organization. The purpose of this research is to define the effect of the structure of management and employees to the guest satisfaction in terms of quality of restaurant products and services. The methodology used for this research has been polling of 150 guests in 10 restaurants in Hi-tech city, Hyderabad during 2018. The process of measuring satisfaction was performed by monitoring the attitudes and perceptions of users in terms of quality of products and services which marks food quality, service quality and ambience quality and price/quality ratio.

5IT-Based Transport Mobility Solutions - New Opportunities for Tourism

저자 : Janis Bikse , Agita Livina , Sarmite Rozentale , Jorge Urrea

발행기관 : 한국문화관광학회 간행물 : 문화관광연구 21권 1호 발행 연도 : 2019 페이지 : pp. 34-40 (7 pages)

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The strategic resources of tourism in Latvia are tangible and intangible cultural and natural heritage, which manifests itself not only in the diversity of species, but also in the landscape created by long-lasting interaction between man and nature and other resources. In the last decade, increasing attention has been devoted to the concept of "ecosystem services" whose economic and social value has not been fully appreciated. The ecosystem services are most often associated with the use of nature, but the use of cultural tourism resources is also closely linked to the ecosystem services. The main objective of the research (2017-2018) was to ascertain: 1) the ways tourism entrepreneurs and tourism information centres of municipalities use the cultural and natural heritage (including ecosystem services) as a tool for tourism product and place marketing; 2) the role of the internationally recognized brand UNESCO in marketing.

6Authenticity, Traditionalism and Modernity in Community-Based Tourism: A Case Study of Mae Kampong Chiang Mai

저자 : Sasiwimon Khongmueang , Peter Hervik

발행기관 : 한국문화관광학회 간행물 : 문화관광연구 21권 1호 발행 연도 : 2019 페이지 : pp. 42-49 (8 pages)

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In modern Western ideology, tradition is best understood as the origin of authenticity. Accordingly, commoditization of culture is perceived as deteriorating the true value of traditionality and genuineness of local practices, where payment and (re)productions of cultural practices are clear signs of the divorce between authentic practices and local ways of living. As a consequence, community-based tourism (CBT) has used Western visitors imaginary world of authenticity as a key marketing device with “timely” slogans such as “time stood still” and “The watch will not find you here!” to attract more tourists as well as to add value into local tourism commodity. This study investigates the relationship between authenticity, traditionalism and modernity and its influence on Mae Kampong CBT practices. My study of Mae Kampong community tourism suggests that a value-laden dichotomy between traditional local practices, which considered as a source of authenticity and as such meet in demand by the modernist-oriented tourists, and the commoditized versions that, through the process of being presented to tourists, become increasingly modern, inauthentic, alienated and, therefore, unable to provide what the tourists are asking for.

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