Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Recognition and Performance for Korean Traditional Table Manners

한국 전통 식생활 예절에 대한 인식 및 실천 정도

  • Lee, Yeon-Jung (Department of Food service management and Culinary, Gyeongju University) ;
  • Kim, Ji-Heui (Division of Food Service Industry, Uiduk University) ;
  • Han, Jae-Sook (Division of Food Service Industry, Uiduk University)
  • 이연정 (경주대학교 외식조리과) ;
  • 김지희 (위덕대학교 외식산업학부) ;
  • 한재숙 (위덕대학교 외식산업학부)
  • Published : 2005.08.31
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Abstract

The purpose of this study is to provide useful information for establishing desirable table manner culture by investigating the perception, practice of traditional basic table manner. The subjects were consisted of 1,261 participants(618 males and 643 females) in Daegu and Kyungpook. The recognition, practice of traditional basic table manner were measured on the five-point Likert scale. The results were summarized as follows: The overall recognition score on ordinary table manner was 3.74 points, and of methods and kinds of dinner services was 2.99 points. The education score on table manner of parents for sons and daughters was 3.66 points, and the necessity score of table manner was 3.92 points. The scolding score of adults for table manner was 2.79 points, and cooking score of side dishes for adult was 3.25 points. In result of analyzing difference between perception and performance of traditional table manner, perception is much higher than performance. Respondents consider that the most perceptional and performant traditional table manner item is 'eating foods inside mouth by not seeing and rushing out'. Meanwhile, 'eating and taking some foods from a main dish' was the lowest perception and performance. The total recognition score on traditional table manner was 77.78 points, and the total practice score on traditional table manner was 71.72 points.

Keywords

References

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