Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Research on Development Plan of Native Local Food in Busan Area - Focused on Dongrae-Pajeon, Pan-fried Green Onion Pancake -

부산 지역 향토 음식의 활성화 방안에 관한 연구 - 동래파전을 중심으로 -

  • Cho, Yong-Bum (Dept. of Food Service & Restaurant Management, Dong-eui University) ;
  • Jung, Jin-Woo (Dept. of Western Cuisine & Culinary Arts, Youngsan University) ;
  • Yoon, Tae-Hwan (Dept. of Hotel & Convention Management, Dong-Eui University) ;
  • Kim, So-Mi (Department of Culinary Art, Dong-Pusan College) ;
  • Park, Kyong-Tae (Dept. of Hotel Culinary Arts & Nutrition, Kaya University) ;
  • Choi, Hyun-Mi (Dept. of Food Nutrition, Silla University) ;
  • Kim, Kyoung-Myo (Dept. of Hotel Culinary, Kyungnam College of Information & Technology)
  • 조용범 (동의대학교 외식산업경영학과) ;
  • 정진우 (영산대학교 서양조리학과) ;
  • 윤태환 (동의대학교 호텔컨벤션경영학과) ;
  • 김소미 (동부산대학 호텔외식조리과) ;
  • 박경태 (가야대학교 호텔조리영양학과) ;
  • 최현미 (신라대학교 식품영양학과) ;
  • 김경묘 (경남정보대학 외식조리학과)
  • Published : 2007.12.30
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Abstract

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the flavor, serving patterns, price and cooking method of Dong-rae Pajeon which is a native local food of Pusan area. A questionnaire was answered by 226 citizens who experienced Dong-Lae Phajeon. The study data were analyzed by frequency analysis, t-test, ANOVA, and multiple regression analysis. The findings are summarized as follows: The flavor, presentation, types of oil, and price of Dong-rae Pajeon had influence on the satisfaction of respondents. To globalize Dong-rae Pajeon, 'developing its cooking method', 'decreasing its price', and 'developing its serving patterns' should be considered.

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