향토음식점 방문객의 향토음식 인식과 향토메뉴 개발

Awareness of Local Foods among the Visitors of Local Foods Restaurants and Development of Local Menu

This study is focused on developing traditional folk products by utilizing the representative crops and indigenous products of Wanju area on the basis of surveys on the visitors to the native local restaurants. The study examined 110 visitors of thirty native local foods restaurants in Wanju area from December 5, 2007 to January 5, 2008. The result of this study is as follows. First, the restaurant visitors presented different opinions about the competitiveness of Wanju foods and gender-wise differences in their food competitiveness, food information and food choice. This can be translated as men and women had different preferences in how much they spend for eating out and choosing foods. Second, their different age, incomes and jobs also indicated their different preferences. Third, they point out broth, cooked rice, and dessert as the native local menu that must be developed in Wanju area. Among the local menu to be developed were Wanju style mushroom rice, chicken stew, oriental herb duck soup and fruit dessert. The effort to exploit the native local menu of Wanju should contribute to activating the sales of restaurants and further to the economic development of the region.