1 |
Han E. The present status of processing technique on traditional food and its development measures. Korean Food Development Institute, 1993
|
2 |
Min KH. A Study on the recognition and preference for traditional foods of university student in Jeonla-Buk area. Korean J. Soc. Food Cookery Sci., 9(2): 127-147. 2003
|
3 |
Hadong'Statistics Annual Report. 2002
|
4 |
Yoon ES, Song TH. A Study on the consciousness on the Korean Folk Foods. Korean J. Soc. Food Cookery Sci., 11(2): 145-152. 1995
|
5 |
Korea National Tourism Organization. Korean traditional foods. 1993
|
6 |
Lee KY. The general survey of korean foods. Foundation for the Preservation of Cultural Properties of Korea. 1997
|
7 |
Jo JM. The Effect of Tourism Motivation and Inducement Strategy on Environmental Tourism Demand. Dong A University Administration Graduate School. Doctor's degree Thesis. 1999
|
8 |
Lee AJ. A study on the development of the local traditional menu in Chonan area. Korean J. Soc. Food Service Management 3(2): 211-229, 2000
|
9 |
www.hadong.go.kr
|
10 |
Tom Blackett. The valuation of brands Marketing intelligence & planning, 9(1): 1991
|
11 |
Elihu Katz and F.lazarsfeld. Personal influence, Glencoe,: The Free Press. 1955
|
12 |
www.seoulclick.co.kr
|
13 |
Lee W. Research on what factors influence their preference when foreigners choose Korean food in a hotel. Kyongju University Hotel food management Graduate School. Master's degree Thesis. 2003
|
14 |
Cho HJ. A study of high school students' perception and preference for korean traditional foods in Secheon area. Kunsan National University Education Graduate School. Education Master's degree Thesis. 2000
|
15 |
Korea National Tourism Organization. The tourism commercializing plan of native and traditional foods. 1995
|
16 |
Kong JH. A study on brand effect on consumers'service product evaluations -focused on characteristics of service products-. Seoul National University Business Administration Graduate School. Master's degree Thesis. 1995
|
17 |
Yoo YH. A study on the recognition and preference of Kimchi, korean traditional food - focused on the comparison of generational differences-. Kyonggi University Food service & Culinary Management Graduate School. Master's degree Thesis. 2002
|
18 |
Marketing Communication Research. Managing Brand Equity, Strategic management of brand assets. Nanam Publishing Company, 2000
|
19 |
Kim MJ. A study on the tourism merchandising for korea traditional foods: with a focus on the korea an bakeries. Soon-Chun-Hyang University Industry Information Graduate School. Master's degree Thesis. 2001
|
20 |
Kim SC. . Korean J. Soc. Food Cookery Sci., 6(3): 193-223, 2000
|