This study analyzed the factors influencing satisfaction with Korean dining experiences using online review data written by Chinese tourists. Reviews collected using Textom were categorized into atmosphere, hygiene, and service. Sentiment analysis, TF-IDF keyword analysis, and CONCOR semantic network analysis were then employed to understand the characteristics and structure of each factor. The analysis revealed differing proportions of positive and negative sentiment, distinct core keyword structures, and varying levels of perceived connectivity between words for each factor. This research provides practical data for the Korean food service industry to design marketing strategies and service improvement directions that align with tourists' expectations.
목차
Abstract 1. Introduction 2. Related Work 3. Research Methods 4. Analysis Results 5. Conclusion References
Yoon-pyo Hong [ Master D. Student, Department of Tourism and Food Industry, Graduate School of Smart Convergence, Kwangwoon University, Seoul, Korea ]
Gi-Hwan Ryu [ Professor, Department of Tourism and Food Industry, Graduate School of Smart Convergence, Kwangwoon University, Seoul, Korea ]
Sung-jun Kim [ Master D. Student, Department of Tourism and Food Industry, Graduate School of Smart Convergence, Kwangwoon University, Seoul, Korea ]
Corresponding Author