수정된 IPA 분석을 활용한 음식박물관의 음식 만들기 체험속성에 관한 연구
A Study on the Experiential Attributes of Food-Making in Food Museums Using Revised IPA Analysis
0
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
The purpose of this study is to evaluate experiential attributes composed of Pine & Gilmore's escape, entertainment, aesthetic, and educational experiences, as presented in the Experience Economy theory, among participants in food-making experiences at food museums. In this research, we aim to utilize the revised Importance-Performance Analysis(IPA) proposed by Deng and Vavra. The study conducted a face-to-face survey targeting visitors who participated in the making of ‘Makguksu’(Local-style cold noodles) at the Chuncheon Makguksu Experience Museum, located in Chuncheon, Gangwon Province, which is one of the regional food museums representing Korean local cuisine and regularly operates a food-making experience program within the museum. The survey was conducted from October 21, 2023 to January 3, 2024 through convenience sampling, and a total of 275 responses were used for the final analysis. The results indicate a need for concentrated improvements for an escapade-focused experience in the cold noodle-making activity. Furthermore, it was found that Educational and aesthetic experiences in the food-making program need to be improved for ongoing visitor satisfaction.
Abstract
The purpose of this study is to evaluate experiential attributes composed of Pine & Gilmore's escape, entertainment, aesthetic, and educational experiences, as presented in the Experience Economy theory, among participants in food-making experiences at food museums. In this research, we aim to utilize the revised Importance-Performance Analysis(IPA) proposed by Deng and Vavra. The study conducted a face-to-face survey targeting visitors who participated in the making of ‘Makguksu’(Local-style cold noodles) at the Chuncheon Makguksu Experience Museum, located in Chuncheon, Gangwon Province, which is one of the regional food museums representing Korean local cuisine and regularly operates a food-making experience program within the museum. The survey was conducted from October 21, 2023 to January 3, 2024 through convenience sampling, and a total of 275 responses were used for the final analysis. The results indicate a need for concentrated improvements for an escapade-focused experience in the cold noodle-making activity. Furthermore, it was found that Educational and aesthetic experiences in the food-making program need to be improved for ongoing visitor satisfaction.
참고문헌 (43)
- 권미영, "체험경제이론(4E’s)에 기반한 음식축제의 체험성이 러브마크와 행동의도에 미치는 영향", 지역산업연구, 41(2), pp.223~244 (2018)
- 김동훈, "북한산생태탐방원의 효율적 운영방안에 관한 연구 : 전통적 IPA와 수정IPA의 적용", 한국산림휴양학회지, 26(2), pp.49~63 (2022)
- 노보례, "음식박물관의 체험프로그램 시범 운영에 관한 연구", 석사, pp.2010
- 마지영, "음식체험관광의 체험요소와 체험만족이 행동의도에 미치는 영향", 산업경제연구, 34(1), pp.43~61 (2021)
- 문성식, "향토음식에 대한 인식 및 선호도에 관한 연구", 관광연구저널, 26(6), pp.435~445 (2012)
- 박근영, "음식관광 콘텐츠개발을 통한 대전관광 활성화 방안에 관한 연구", 한국외식산업학회지, 15(4), pp.157~168 (2019)
- 박선린, "오감체험을 활용한 술박물관 전시 개선방안 연구", 석사, pp.2019
- 박지윤, "체험 요소(4Es)를 적용시킨 된장박물관공간기획에 관한 연구", 석사, pp.2019
- 박지현, "수정된 중요도-수행도 분석(IPA)을 활용한 코로나 19 이후 승객들의 항공사 선택속성에 관한 연구 : 세대별 차이를 중심으로", 호텔관광연구, 25(10), pp.139~156 (2023)
- 서민정, "음식관광동기에 따른 외래 관광객의 행동의도 연구 : 방한 중국관광객을 중심으로", 호텔관광연구, 21(2), pp.196~211 (2019)
- 성현아, "지역축제에서 음식판매장 메뉴선택요인이 지각된 가치와 만족도 및 재방문의도에 미치는 영향-인제빙어축제를 중심으로-", 한국외식산업학회지, 15(1), pp.193~206 (2019)
- 손소리, "박물관 경영관리 속성별 중요도가 방문 만족에 미치는 영향 : 방문경험 유무를 조절변수로", 한국외식산업학회지, 16(3), pp.195~210 (2020)
- 송기희, "음식전시 박물관의 구성요소에 관한 IPA 및 만족도와 행동의도 연구", 박사, pp.2016
- 신승미, "한국 전통음식 통합 검색 시스템구축을 위한 향토음식 연구", 한국식품영양학회지, 21(2), pp.227~242 (2008)
- 원 김 프엉, "방한 베트남 관광객의 쇼핑관광 선택속성 : 전통적 IPA와 수정 IPA의 비교", 관광학연구, 45(2), pp.175~195 (2021)
- 윤설민, "전통적 IPA 와 수정된 IPA 적용에 의한 서울의 고궁 체험요소 비교", 지역산업연구, 41(1), pp.71~90 (2018)
- 윤설민, "편상관계수와 회귀계수를 활용한 시티투어버스의 선택속성에 대한 평가 : 수정된 중요도-성취도 분석을 중심으로", 지역산업연구, 46(1), pp.169~192 (2023)
- 정철, "국내 관광학연구에 사용된 중요도-성취도 분석(IPA)의 재고찰", 관광연구논총, 22(1), pp.123~137 (2010)
- Abalo, J., "Importance values for Importance–Performance Analysis : A formula for spreading out values derived from preference rankings", Journal of Business Research, 60(2), pp.115~121 (2007)
- Babin, B. J., "Work and", or Fun : Measuring hedonic and utilitarian shopping value, 1994, pp.20(4), 644~656
- Brown, K., "The definition of the museum through its social role", Curator : The Museum Journal, 61(4), pp.525~539 (2018)
- Chen, C., "A study of service quality and satisfaction for museums : Taking the national museum of prehistory as an example", The Journal of Human Resource and Adult Learning, 4(1), pp.159~170 (2008)
- Dal Falco, F., "Museum experience design: A modern storytelling methodology", The Design Journal, 20(sup1), pp.S3975~S3983 (2017)
- Deng, W., "Using a revised importance–performance analysis approach : The case of Taiwanese hot springs tourism", Tourism Management, 28(5), pp.1274~1284 (2007)
- Gao, J., "Authenticity, involvement, and nostalgia : understanding visitor satisfaction with an adaptive reuse heritage site in urban China", Journal of Destination Marketing & Management, 15, pp.100404~ (2020)
- Garibaldi, R., "Food museums as cultural institutions and tourist attractions : Evidence from Italy", Journal of Gastronomy and Tourism, 5(2), pp.83~94 (2021)
- Henderson, J., "Food tourism reviewed", British Food Journal, 111(4), pp.317~326 (2009)
- Hwang, J., "A strategy for enhancing senior tourists’ well-being perception : Focusing on the experience economy", Journal of Travel &Tourism Marketing, 36(3), pp.314~329 (2019)
- Knutson, B. J., "Identifying the Dimensions of the Experience Construct Development of the Model", Journal of Quality Assurance in Hospitality and Tourism, 4, pp.23~35 (2003)
- Kurniawati, R., "Preserving Indonesian traditional food an overview of food museum attraction", Asia Tourism Forum 2016-the 12th Biennial Conference of Hospitality and Tourism Industry in Asia, pp.431~434 (2016), Atlantis Press
- Lai, I. K. W., "Importance–performance analysis in tourism : A framework for researchers", Tourism Management, 48, pp.242~267 (2015)
- Lee, H., "Experiencing immersive virtual reality in museums", Information & Management, 57(5), pp.103229~ (2020)
- Martilla, J. A., "Importanceperformance analysis", Journal of Marketing, 41(1), pp.77~79 (1977)
- McIntyre, C., "Museum foodservice offers–experience design dimensions", Journal of Foodservice, 19(3), pp.177~188 (2008)
- Mehmetoglu, M., "Pine and Gilmore's concept of experience economy and its dimensions : An empirical examination in tourism", Journal of Quality Assurance in Hospitality & Tourism, 12(4), pp.237~255 (2011)
- Oh, H., "Measuring experience economy concepts : Tourism applications", Journal of Travel Research, 46(2), pp.119~132 (2007)
- Pine II, B. J., "Welcome to the Experience Economy", Harvard Business Review, 76(4), pp.97~105 (1998)
- ShawHong, S. E. R., "The Wonder Food Museum Story : Celebrating Malaysia’s Food Culture and Culinary Heritage", E-Journal of Cultural Studies, 13(4), pp.51~69 (2020)
- Telfer, D. J., "Food Tourism Around the World", pp.158~177 (2003), Butterworth Heinemann
- Thanh, T. V., "Wine tourism experience : A netnography study", Journal of Business Research, 83, pp.30~37 (2018)
- Vavra, T. G., "Improving your measurement of customer satisfaction: A guide to creating, conducting, analyzing, and reporting customer satisfaction measurement programs" (1997), ASQ quality press
- Yanthy, P. S., "Exploring the tourism culinary experiences: an investigation of tourist satisfaction in Ubud", Udayana Journal of Social Sciences and Humanities, 2(1), pp.27~33 (2018)
- Zhao, Y., "Research on Tourist Satisfaction of Local Cuisine Based on IPA Analysis Method—Case Study in Heilongjiang Province", 4th International Conference on Economics and Management (ICEM 2017) (2017)