RT Book, Section
A1 Choi, Jia
A1 Gray, Daniel
T1 Innovations in Korean culinary tourism
JF OECD Studies on Tourism
YR 2012
FD Feb 22
SP 165
OP 173
AB O’ngo Food Communications research, plan and initiate innovations in culinary tourism programmes in Korea. A full understanding of the clients’ cultural needs is seen as a necessary part of cultural diplomacy. Enhancing the visitors’ experience and providing customer satisfaction are vital components of new culinary tours that are starting to supplant traditional tours. The powerful impact of Information and Communications Technology on individual restaurants is explored in light of their low-cost potential to spread knowledge by word of mouth. Food generates a new wave of tourism in Korea.
PB Organisation for Economic Co-operation and Development
DO 10.1787/9789264171923-14-en
UL http://www.oecd-ilibrary.org/;jsessionid=1200ig2o1qxos.x-oecd-live-01content/chapter/9789264171923-14-en