An exploration of foreign tourists’ perceptions of Korean food tour: a factor-cluster segmentation approach

Exploring tourists' experience at private social dining: Dimensionality and satisfaction

“…These studies have contributed to the academia and practitioners' understanding of tourists' dining experience and helped in guiding the development of dining services offered at destinations. However, in comparison with other research areas of tourism, previous studies of tourists' dining experience remain scarce in the current literature (Ko et al, 2018). Thus, studies targeting tourists' dining experience in the context of experiential economy are even rarer.…”

“…Tourists' dining experience was introduced by Long (1998) as a niche research field in tourism. Gradually, different studies have been conducted to enrich this area, from the basic profiles of tourists who seek an authentic dining experience at a destination (Okumus, Okumus, & McKercher, 2007) and the relationship testing between dining experience and the destination image (Ko, Kang, Kang, & Lee, 2018) to the evaluation of marketing strategies deployed by destinations to promote a particular dining experience (Horng, Liu, Chou, & Tsai, 2012; Lin, Pearson, & Cai, 2011) and the assessment of the brand value of food destinations (Tsai & Wang, 2017). These studies have contributed to the academia and practitioners' understanding of tourists' dining experience and helped in guiding the development of dining services offered at destinations.…”

Tourists’ private social dining experiences

“…The current conceptualization of the dining experience remains superficial, simply presented as a combination of food quality, service quality, and atmosphere (Ha and Jang, 2010; Jeong and Jang, 2011). Compared with other tourist activities, research on tourists’ dining experiences is limited (Ko et al, 2018). The lens of the experience economy has not yet been expanded to dining, thus ignoring the experiential connection or encounters between diners and dining-related products or services (Gilmore and Pine, 2002).…”

Determining the attributes of gastronomic tourism experience: Applying impact‐range performance and asymmetry analyses

“…Nonetheless, specific food attributes that are important for tourists interested in food activities are rarely discussed in the extant literature. Touching on this problem tangentially, Ko, Kang, Kang, and Lee (2018) profiled foreign tourists on a Korean food tour and identified four distinct clusters of experiences ("authenticity seekers," "knowledge seekers," "guidance seekers," and "experience seekers"). They compared these clusters across seven food tour service factors (food service, tour guide, authenticity, product flexibility, product validity, educational value, and credibility) which revealed significant differences among the clusters.…”