• 한국콘텐츠학회논문지
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• 제18권11호
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• pp.277-284
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• 2018

본 연구는 전통시장의 먹거리에 대한 대학생들의 인식에 관하여 심층적이고 본질적인 의미에 접근할 수 있는 질적 분석방법의 하나가 되는 Q연구방법을 활용하여 연구하였다. 최근 지방자치단체에서 전통시장활성화를 위해 젊은층을 겨냥하여 다양한 관광상품을 개발하고 있는 상황을 감안하여 대학생들을 대상으로 전통시장의 먹거리에 대한 인식을 유형별로 분류해서 이들 간의 특성을 알아보고, 향후 젊은층이 지속적인 방문을 할 수 있도록 마케팅전략 수립의 기초자료로 활용하여 전략적 시사점을 제시하고자 한다. 이를 위해 진술문 카드를 작성하여 P샘플을 선정하고 분류작업을 거치는 Q-sort를 PC QUANL프로그램을 이용하여 요인 분석을 통해 분석하였다. 분석결과 총 3가지의 유형으로 분류되었다. 제 1유형(N= 21):추억추구형, 제 2유형(N= 6):지역문화자원추구형, 제 3유형(N= 5):지역성추구형으로 요인명을 설정하였다. 각 유형마다 서로 다른 특징이 있는 것으로 나타났다. 분석을 통하여 추출된 각각의 주관적인 인식은 추후 다양한 연구의 기초 자료로 할용 할 수 있을 것이다. 분류된 3가지 유형에 따른 각 각의 마케팅 전략수립을 통해 전통시장의 나아갈 방향을 제시하고 물리적으로 낙후 되어있는 전통시장의 먹거리에 대한 대학생들의 요구를 수용하여 지역 관광자원으로써의 가치 있는 다양한 먹거리를 개발을 통해 전통시장 활성화에 이바지 할 것으로 기대한다.

• 한국콘텐츠학회논문지
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• 제16권9호
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• pp.236-246
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• 2016

사회적기업은 사회적목적을 달성하기 위해서 영업활동을 수단으로 하는 기업 또는 조직을 말한다. 우리 나라의 사회적기업은 그동안 큰 양적 성장을 보여 왔다. 하지만, 지금은 사회적기업들이 특화된 비즈니스모델의 발굴을 통한 질적 성장을 추구할 때이다. 본 연구는 AHP를 이용하여 광주광역시의 지역수요에 기반한 관광과 연계된 문화 공연 예술 사회적기업의 특화 비즈니스 모델을 개발하였다. 분석결과, 다음과 같은 비즈니스 구성요소들이 필요한 것으로 파악되었다. 가치창출을 위해 일자리 창출 및 공공서비스 혁신을 핵심목적으로 하고, 관광과 연계된 문화 예술 공연 콘텐츠 관련 체험 프로그램이 핵심역량이 될 수 있다. 또한 일반기업, 지자체, 관광과 문화 공연 예술 관련 업체와 협력이 이루어져야 하며, 온 오프라인 결합을 통한 프로그램이 제공되어야 한다. 또한 가치제안에서는 일반소비자, 관련 업체, 연구기관, 내 외국인 관광객, 교육기관으로 고객세그먼트가 이루어져야 하고, 펀딩과 출자금을 통한 자금조달, 파트너쉽을 통한 경영혁신이 필요하다. 그리고 서비스 유료화와 수익배분을 통한 수익모델 구축과 지속적인 가치창출을 위한 협력적 네트워크가 필요하다.

• 한국의류산업학회지
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• 제19권6호
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• pp.777-785
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• 2017

The MICE industry is a new industry that combines corporate meetings, intensive tours, conventions and exhibitions. The convention (the international conference itself) is a conception born from the interpretation of multiple industries such as conferences, incentive tourism, exhibitions and fairs. It is therefore necessary to develop products that can contribute to the revitalization of the MICE industry. We will participate in globalization era trends by developing original design with unique color sense as well as traditional beauty and elegance that can represent the Korean Wave in order to develop high value-added fashion cultural products. We examine the formative characteristics of Chogakbo and apply them to the harmony of geometrical characteristics and colors. The morphological characteristics and sewing method of the Korean traditional 'fo' were also used for shirt designs. It is a fashion cultural product that applies to the Korean Cheokagbo design as well as maintains a basic aloha shirt design that can be worn by everyone (regardless of gender and age) to make it globally acceptable. We used a simple and interesting geometric configuration of the surface represented by the surface composition of the patchwork as well as proposed a design costume by 3D clothing simulation work. The research results can be used as basic data for the domestic fashion market and cultural goods market.

• 한국식생활문화학회지
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• 제29권6호
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• pp.593-598
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• 2014

Brands play a critical role as a core asset and the primary driver for corporate growth because of their power of identity and influence on customers' perceptions in restaurant industry. However, in spite of diverse and dynamically changing recent brand portfolio strategies of restaurants, a study on the effect of brand diversification on financial performance has been rarely conducted in the restaurant industry context. Considering competing viewpoints regarding diversification's influence on financial performance, the purpose of this study is, therefore, to examine the effect of brand diversification on firm performance of restaurants. The results indicated that brand diversification is positive effect to profitability. Brand diversification seems to be attractive and might be a reasonable growth strategy to expand market power by satisfying diverse consumer needs. Therefore, restaurant managers should be consider in implementing brand diversification strategy especially in dynamically changing trend of brand diversification in the current restaurant industry.

• 한국식생활문화학회지
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• 제24권4호
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• pp.376-384
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• 2009

The purpose of the present study was to examine the relationship between personal value and the motivation for drinking of Korean undergraduate student alcohol drinkers. Data were obtained from undergraduate students experienced in alcohol consumption in Seoul, Kyeonggi-do, and Kyeongsangnam-do. Trained researchers for this particular study conducted the survey and data from 208 students was analyzed using the SPSS package program. In this study, two personal values were examined: 'internal value' and 'external value', and four motives for drinking alcohol were identified: social motive, coping motive, enhancement motive, and conformity motive. The results of the present study showed that personal value had significant effects on the motives for drinking of Korean undergraduate student alcohol drinkers: 1) The internal value was significant on the coping motive and enhancement motive. 2) The external value was significant on the social motive. 3) Neither value was significant on the conformity motive. Based on the findings of the present study, personal value would be a useful variable in the field of alcoholic beverage marketing such as alcohol consumption, consumer behaviors and segmentation of the alcoholic beverage market.

• 한국식생활문화학회지
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• 제21권6호
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• pp.614-622
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• 2006

This study is intended to investigate the wine consumers' reason of drinking and purchasing behavior according to their product involvement. Questionnaires were obtained from wine consumers at wine retailer stores. Trained researchers of this particular study conducted survey and finally 230 questionnaires were analyzed using SPSS package program(v.12.0). The subjects were categorized three different groups(high, medium, and low) based on their wine involvement. The further analysis showed that differences in reasons of wine drinking and purchasing behavior according to their involvement levels, and the characteristics of three segments were summarized at the end of the results. Consumers in high involvement drink wine mainly because they wanted to enjoy various wine experiences and have abundant knowledge for wine. Consumers in medium and low involvement would like to drink due to enjoyment of wine drinking. Expenses of purchasing, quantity and frequency of wine purchasing, country of origin, and sources for wine information showed differences among three consumer groups, but differences were not presented in type of wines and purchasing place by consumers' wine involvement.

• 한국식생활문화학회지
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• 제23권6호
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• pp.720-728
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• 2008

The objective of this article is to examine Korean consumers' perception level of the country-of-origin of brand (COB) of global restaurant franchises. Although global brands have rushed onto the Korean food service market since 1980, there has been little or no research conducted regarding consumers' perception of COB of global restaurant franchises. In this study, we surveyed consumers to determine their perception of COB for 27 foreign global restaurant brands; specifically, we attempted to determine whether or not Korean consumers could correctly recognize the COB of each brand. The results of this research revealed that Korean consumers correctly perceived the COB of certain restaurant brands, and incorrectly perceived some other brands. For instance, Korean consumers' perception level of the COB of McDonald's and KFC were quite high, and conversely their perceptions of the COB of Outback Steakhouse and Pohoa were relatively low. When consumers select a restaurant brand, COB image was shown to be more influential than brand image.

• 유통과학연구
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• 제7권3호
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• pp.101-122
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• 2009

본 연구는 국제화의 결정 요인, 동기 및 국제화의 목표, 시장 진입 방법, 시기, 지역, 국제화 전략 및 접근 방법, 국제화 성과 및 성공요인, 국제화의 문제점과 장애요인을 검토하고, 궁극적으로 국내 벤처 기업에 대한 국제화 전략을 제시한다. 연구결과 국제화 결정 요인 중 외적 요인에는 좁은 국내 시장, 산업화 정도, 경쟁 수준, 제품의 라이프 사이클, 경제 규모와 국제적 네트워크가 포함되는 반면에, 내적 결정 요인에는 새로운 기업의 특성과 기술적 능력이 있음이 밝혀졌으며. 시장 확보와 선점, 생산 기반의 이동을 통한 원가 절감과 효율적 생산, 네트워크 형성의 필요성을 포함해야 할 동기 또한 밝혀졌다. 시장 진입에 대해서는 기업이 먼저 수출에 초점을 두었으며, 외국시장을 선택함에 있어서는 심리적 거리보다도 표적 시장의 존재와 그들의 기술능력에 더 큰 영향을 받은 것으로 나타났다. 또한, 국제화 성과에 대해서는, 비재무적 성과보다는 재무적 성과가 더 높은 것으로 밝혀졌다. 일반적으로 벤처기업은 사업 파트너를 찾는데 어려움이 있었으며, 자금 부족, 전문가 부족, 정보부족 등을 경험하였던 것으로 알려졌다.

• 한국식생활문화학회지
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• 제35권3호
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• pp.256-264
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• 2020

This paper provides basic data for product developers by investigating the consumption status, consumer perception, and consumer demand on products using Aster Yomena. Two hundred ninety-five people over 20 years of age were analyzed according to gender and age. In the purchase of Aster Yomena products, men were the higher purchasers except for powder. In age, noodles, wild vegetables, jangajji, tteok, and powder were consumed by those older than 30 years. In an analysis of purchase when developing Aster Yomena products, the male purchase intention was higher in all items except for kalguksu in the staple, and male purchase intention was higher in only bibimbapseasoning among aster powder addition sauce and all items in dessert. The purchase intention of those older than 30 years was higher in all items of staples, aster powder addition sause and sause The purchase intention of those older than 30 yearse was higher in green vegetables juice and milk tea among drink, and all items except ice cream among dessert. An analysis of the popularization of Aster Yomena revealed higher perceptions of men in the medium (TV, internet, online cafe, agro-fishery market), experience program (area tourism, exposition), and product development (convenience food, recipe development). The medium (agro-fishery market), experience program, and product development were more recognized in their 30s or more. The products with aster yomana require the most effective marketing to men 30 years and older, and require a strategy that will interest those in their 20s.

• 한국식생활문화학회지
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• 제28권5호
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• pp.480-487
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• 2013

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.