관광자원으로서의 사찰음식의 속성이 방문의도 및 구전의도에 미치는 영향

Abstract

Recently, there has been an increased interest in temple cuisine due to heightened consumer awareness of health and environmental issues. To establish a unique position as a tourist attraction, it is important to understand consumers' intentions and perceptions regarding temple food. Therefore, the aim of this study was to examine the relationship between the attributes of temple cuisine as a tourist resource and visitors' intentions to visit and recommend it. Additionally, the study investigated the mediating effects of consumers' perception of health value and environmental value on the relationship between temple food attributes and revisit and recommendation intentions. The research analyzed 358 consumers interested in temple food using structural equation and SPSS Process Macro analysis techniques. The results showed that consumers' perception of health value and environmental value mediate the relationship between temple food attributes and visit and recommendation intentions. Specifically, among those who had direct experience with temple cuisine, positive perceptions of environmental and health values were associated with higher intentions to visit and recommend. This study contributes by comprehensively examining the interrelationships and processes among temple food attributes, perceptions of health value, perceptions of environmental value, visit intentions, and recommendation intentions. Based on these findings, the study suggests the need for efforts from stakeholders to promote the positive attributes of temple cuisine, stimulate consumers' health and environmental value perceptions, and expand related institutions where consumers can experience temple cuisine. Ultimately, this can increase tourists' loyalty, visit intentions, and recommendation intentions.