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관광경영연구 update

Journal of Tourism Management Research

  • : 관광경영학회
  • : 사회과학분야  >  관광학
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수록범위 : 1권0호(1997)~103권0호(2021) |수록논문 수 : 1,988
관광경영연구
103권0호(2021년 05월) 수록논문
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KCI등재

1코로나바이러스감염증-19 예방행동에 대한 관광 및 외식 경험자의 주관적 인식 유형: Q-방법론을 중심으로

저자 : 이주양 ( Juyang Lee )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 1-19 (19 pages)

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The purpose of this study is to investigate the subjective perception types regarding preventive behavior against the COVID-19 using Q-methodology. To achieve that, 60 Q-populations were collected through in-depth interviews with medical professionals and literature review. The 25 Q-statements extracted from the Q-populations were classified by the P-samples of 28 citizens in the Cheonan and Asan regions. The classified data were then analyzed using the Ken-Q analysis program. An analysis of the results showed two groups with clearly differentiated perceptions―'Focus on Personal Hygiene Management' type and 'Prevent Risk of Infecting Others' type. Those belonging to the first type closely adhered to rules of personal hygiene and considered 'washing hands' as most important. Those belonging to the second type endeavored to reduce contact with other people and considered 'wearing masks' as most important. The results of this study will be used as basic data required for prevention and response management for new infectious diseases.

KCI등재

2외식 배달 애플리케이션의 e-서비스 품질이 브랜드 이미지와 고객만족에 미치는 영향

저자 : 고미애 ( Miae Go ) , 주서현 ( Seohyun Joo ) , 김휘림 ( Wheerim Kim )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 21-42 (22 pages)

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In this study, a new paradigm, e-service quality and brand image, are closely related to online food service delivery applications, nevertheless, there is no clear analysis. The purpose of this study is to analyze the impact of customer satisfaction on the continuous use of food service delivery applications by the image of customers who experience the service and information of food service providers posted on the delivery application. Therefore, this study aims to find a direction for food service providers to go online by analyzing the effects of e-service quality and brand image in catering delivery applications on customer satisfaction. In addition, it was intended to be used as a basis for suggesting implications that can contribute to the efficient settlement of food service and delivery applications and increase the performance of utilization. This study was conducted on consumers in their 20s to 50s or older who have experience using food service applications in Seoul and Gyeonggi areas. The hypothesis was verified by performing frequency analysis, validity analysis, reliability analysis, and simple, multiple regression analysis using the SPSS 21.0 statistics package program. The summary of the results of this study is as follows. First, the effect of hypothesis 1 'foodservice delivery application e-service quality' on 'brand image' was analyzed. As a result, it was found that 'efficiency', 'fulfillment', 'system availability', and 'privacy' have a positive(+) effect on 'brand image'. Second, as a result of analyzing the effect of hypothesis 2 'brand image' on 'customer satisfaction', it was found that the 'brand image' of consumers using catering delivery applications had a positive(+) effect on 'customer satisfaction'. Third, the effect of hypothesis 3 'foodservice delivery application e-service quality' on 'customer satisfaction' was analyzed. As a result, it was found that 'system availability' and 'privacy' had a positive(+) effect on 'customer satisfaction', however, it was found that “efficiency” and “fulfillment” had no effect on 'customer satisfaction'.

KCI등재

3IPA 분석을 활용한 배달앱 이용고객의 선택속성에 관한연구: 연령대 차이를 중심으로

저자 : 김경자 ( Kyungja Kim )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 43-62 (20 pages)

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This study analyzes the importance-satisfaction of the selection attribute for customers who use delivery apps, and presents the priority of the selection attributes that are important to customers in the delivery market where the complexity of delivery app selection is emerging. I tried to suggest a way to reduce the width. A total of 240 copies were used for analysis as a sample of 60 copies each by age (20s, 30s, 40s, 50s) targeting delivery app users. The delivery app selection attributes consisted of accessibility, informationality, responsiveness, product quality, and additional services, and the importance and satisfaction were analyzed. Practical implications for issues requiring priority improvement for the sustainability of restaurants entering the delivery market and improving customer satisfaction by deriving improvement points by identifying customer needs by conducting IPA analysis on the importance of the delivery app selection attribute-satisfaction Presented. At the time when the base of the past 20s and 30s expanded to 30% of the total for those in their 40s or older, the basis for establishing an operation strategy for each age through realistic and clear performance indicators was presented through understanding the needs of customers through age differentiation.

KCI등재

4한식당 리더십 유형이 종사원의 직무만족에 미치는 영향: 조절초점인식의 조절효과를 중심으로

저자 : 김민재 ( Minjai Kim ) , 이희찬 ( Heechan Lee )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 63-84 (22 pages)

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The purpose of this study was to find out whether the type of leadership in Korean restaurants affects the job satisfaction of employees and whether the recognition of regulatory focus has a regulatory effect among job satisfaction. The survey was conducted by employees working at Korean restaurants operating in the Seoul metropolitan area for 34 days from July 1, 2020, subject to lower-level department heads and used a total of 317 effective samples as analysis data. First, the exploratory approach has divided the types of Korean restaurant leadership into rude, respectful, transformative, and transactional leadership. This study found that respectful, transformative and transactional leadership in the type of leadership had a positive effect on employee job satisfaction, while rude leadership produced statistically significant negative results in on job satisfaction. In addition, to find out if the regulatory focus recognition has a controlling effect between leadership and job satisfaction, the study showed that rude, respectful and transformative leadership affects job satisfaction. However, in terms of transactional leadership's recognition of the adjustment focus of employees, preventive focus only affected job satisfaction in low groups, and improvement focus only affected job satisfaction in stubbornness. In the case of the preceding study, regardless of the type of leadership, the adjustment-focused perception showed that Korean restaurant employees showed differences in job satisfaction and regulatory-focused perception depending on the employee's interest in transactional leadership. indicating that the sample, Korean restaurant employees, could be more effective if customized performance-based systems were introduced.

KCI등재

5관광 젠트리피케이션 대응 정책 수립을 위한 로컬 관광거버넌스 구축 방안에 관한 연구: AHP 기법의 적용

저자 : 김보경 ( Bokyung Kim ) , 김미경 ( Mikyung Kim )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 85-105 (21 pages)

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The purpose of this study is to draw the factors of local tourism governance to cope with gentrification in tourism and evaluate each factor's order of priority. To address the goal, this study applied the AHP(Analytic Hierarchy Process) method. First of all, this researcher set up the hierarchical model and selected a group of 15 persons who were well-aware of the formation of local tourism governance as an expert panel for the survey of AHP-based pairwise comparison. For AHP analysis, web-based analysis software, 'Make It', was utilized.
The hierarchical structure of AHP was set up as 5 main items (the security and transparency of participation, the establishment of institutional grounds and support, cooperation and trust, expertise and responsibility, & locality) and 21 detailed items. According to the findings, among the five upper factors, the most important factor in building up local tourism governance was found to be the establishment of institutional grounds and support, and the next were found to be cooperation/trust, the security/transparency of participation, expertise/responsibility, and locality in order.

KCI등재

6업사이클링 식음공간 속성이 감성경험과 애착감형성 및 소비자의 주관적 행복에 미치는 영향

저자 : 김수인 ( Suin Kim ) , 양보미 ( Bomi Yang ) , 이슬 ( Seul Lee )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 107-131 (25 pages)

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A The purpose of this study is to identify the relationship between emotional experience, attachment, and subjective happiness for consumer who visit up-cycling food and beverage space, and to provide basic data to continuously enjoy up-cycling space and lead happy lives. Specific objectives of this study are as follows: First, we examine the nature of up-cycling food and beverage space and the impact of emotional experiences. Second, we examine the relationship between up-cycling food and beverage properties and attachment formation. Third, check the relationship between emotional experience and subjective happiness. Finally, we examine the relationship between attachment formation and subjective happiness. The results of the verification of the theory of study conducted on the basis of the above stated objectives are as follows: First, the environmental, cultural, aesthetic, and functional characteristics of up-cycling food and beverage space increase the emotional experience and attachment formation. Also as emotional experiences and attachment formation increase, subjective happiness also increases.

KCI등재

7서비스종사원이 경험하는 고객 무례함 유형과 인식에 관한 정성적 연구

저자 : 김영국 ( Yeonggug Kim ) , 우은주 ( Eunju Woo )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 133-148 (16 pages)

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The main aim of this study was to investigate types of customer incivility and service employees' recognition towards incivility in the tourism and hospitality industries. To obtain the study purpose, the current study carried out the in-depth interviews with 15 people who have worked in the tourism and hospitality industries and experienced customer incivility. Snowball sampling was used, and the interview resulted were analyzed based on the grounded theory. As the results, The study's findings showed that there were four types of costomer incivility, 'verbal violence', 'Private request', 'physical threats', 'intimidating manner'. The major theoretical and practical implications of this study were discussed, and the limitations and comments for future research were suggested.

KCI등재

8코로나19 전(前) 오버투어리즘 현상과 대응 정책에 관한 고찰 연구 : 문헌탐구방법론을 중심으로

저자 : 김영남 ( Youngnam Kim ) , 서용건 ( Yongkun Suh )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 149-169 (21 pages)

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Before the COVID-19 pandemic, many tourist destinations were suffered from overtourism problems. After COVID-19, the phenomenon of overtourism might reappear in many tourist destinations. The purpose of this study is to present insight overtourism research of the world, and to present policy directions for solving domestic problems through the results of the research. This study considered prior research on overtourism through systematic literature review methodology. This study analyzed 166 overtourism literature of Web of Science database. Data analysis and interpretation were conducted using Excel and VOSviewer programs based on the bibliographic data of the literature. Overtourism in prior studies can be divided into overtourism crisis, overtourism phenomenon, and overtourism response policy. In cities such as Venice, the congestion of tourists and the sharing economy went into the realm of residents' lives, and it affected the negative perceptions of residents such as aversion. The quality of life of residents has deteriorated, such as congestion and gentrification. To alleviate the phenomenon of overtourism, it is important to establish governance for sustainable tourism along with a tourism development plan that takes into account the capacity of tourist destinations. This paper contributes to the literature by providing an exploratory study with which to better understand overtourism. It is suggested possible mitigation measures that might be taken by policymakers.

KCI등재

9친환경 호텔특성과 친환경 정서적 가치, 정서적 웰빙 및 친환경 행동과의 관계에 대한 연구 : 친환경 정서적 가치와 정서적 웰빙의 매개효과를 중심으로

저자 : 김태욱 ( Taeuk Kim ) , 김용민 ( Yongmin Kim ) , 유효강 ( Xiaogang Liu ) , 유복요 ( Fuyao Liu )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 171-189 (19 pages)

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The purpose of this study is to figure out the influence of eco-friendly hotel characteristics, eco-friendly perceived value, emotional well-being, and eco-friendly Behavior and verify the mediating effect of eco-friendly perceived value and emotional well-being. Specimen are customer from hotel & resort in Seoul, aged 18 and above 59 and below. Survey was started at Feb. 24, 2021 for 20 days with 320 questionaries, total 288 samples were used for actual analysis. We used Jamovi program on analysis. Hypothesis test result of the study is following. H1: eco-friendly hotel characteristics has significant effect on eco-friendly behaviour. H2: eco-friendly perceived value has significant effect on emotional well-being, H3: the mediation effect of eco-friendly perceived value is partially mediated on the relationship between eco-friendly hotel characteristics and eco-friendly behaviour, H4: the mediation effect of emotional well-being is partially mediated on the relationship between eco-friendly hotel characteristics and eco-friendly behaviour.

KCI등재

10식생활 라이프스타일에 따른 HMR식품 유형선택에 관한 분석

저자 : 서영태 ( Youngtae Seo ) , 김현주 ( Hyunju Kim )

발행기관 : 관광경영학회 간행물 : 관광경영연구 103권 0호 발행 연도 : 2021 페이지 : pp. 191-209 (19 pages)

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The purpose of this study is to present improvement directions and specific marketing strategies for each HMR food type by studying the effects of dietary lifestyle, demographic factors and HMR food use patterns on HMR food type selection. HMR food types were classified as soup, noodles, rice, restaurant food/drinking snacks, and frozen foods. As a research method, the MNL(Multinomial Logit Model) was used.
Among dietary lifestyles, it turns out that there is a positive(+) effect(+5% significance level) each of trend-seeking type and health-seeking type to soup and rice. Also, it appeared that there is a negative(-) effect(-10% significance level) of health-seeking type to restaurant food/drinking snacks while gastronomic type effect positively(+5% significance level).
The practical implications of this study are that health-seeking type shows positive results in rice choice, whereas restaurant food/drinking snacks HMR foods are negatively affected so that they are required to take effort on improving images by marketing strategies, which highlight quality improvement or reduction of condiments usage. In the case of the trend-seeking type, as positive results have been shown in soup choice, soup HMR food needs to focus on developing new products rather than improving the quality of existing products. In addition, regarding gourmet types, tend to spare no investment in tasty food, they requires to take exertion on the accumulating information on new foods and restaurants that are rapidly changing to commercialize it as HMR food and persistent quality improvement by development of recipes.

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1연안해역에서 석유오염물질의 세균학적 분해에 관한 연구

(2006)홍길동 외 1명심리학41회 피인용

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