• 한국융합학회논문지
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• 제12권7호
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• pp.113-123
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• 2021

본 연구의 목적은 연령대에 따른 장례문화인식, 장례문화산업개발, 장례문화교육 내용에 대한 설문조사 결과를 토대로 장례문화산업 개발 방안 제시이다. 본 연구의 설문은 한국갤럽에 의해 실시되었으며, 조사방법은 구조화된 질문지를 이용한 온라인 조사를 실시했다. 조사일시는 2021년 2월 5일~2021년 2월 8일, 추가조사는 2021년 2월 18일~2021년 2월 19일에 실시되었다. 유효 연구대상자는 316명이며, 표본추출방법은 성/연령별 할당 추출이다. 연구결과 전 연령대에서 화장을 선호했으며, 화장한 유골의 안치 장소는 수목장과 납골당이 높았다. 연령대별로 다소 차이는 있지만 대체로 청년에서 노년층으로 갈수록 상조상품 가입, 생전장례식, 이별여행, 이별여행상품구매, 장례보험 가입, 죽음관련 전문가와의 상담에 대해 거부감이 적은 것으로 조사되었다. 본 연구 결과는 장례문화산업 인식과 개발 방안에 대한 학제간 융합 연구에 기여할 것으로 기대된다.

• 가족자원경영과 정책
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• 제23권2호
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• pp.1-15
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• 2019

This study aimed to develop program models for single households in the Healthy Families Support Centers. Data from seven female and seven male single households were collected through in-depth interviews. The major results were as follows. First, a demand for a program that both provides feeling safe and is self-caring came to the fore. Additionally, many respondents wanted to participate in programs with families. Second, the aspects of professional quality, diversity, and systematic management were mentioned as the strengths of programs in the Healthy Families Support Centers. Third, three program models were drawn up, as follows: The first model was a five-part program model like the current program settings of the Healthy Families Center. Those were sharing-caring, education, counselling, family-friendly culture, and community networking. The second model was a program for family relationships. The third was for joining programs with others. For the detailed program, a manual needs to be proposed, and the staff members who handle the programs for single households in the center will need to be retrained.

• 한국식생활문화학회지
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• 제23권6호
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• pp.729-736
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• 2008

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced in the world. But, in contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean restaurant franchising could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. Brand chefs, Korean cuisine seminars and promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign) are prudent actions.

• 한국조리학회지
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• 제14권4호
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• pp.67-78
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• 2008

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.

• 한국의류학회지
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• 제39권2호
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• pp.307-322
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• 2015

This study develops textile designs and cultural fashion products with the image of 'Youngguchunhwa', which means the beautiful spring flowers of Jeju. Historical literature was reviewed to emphasize the authenticity of Halla Mountain and Youngguchunhwa. Consumers' responses to Halla Mountain, Baengnokdam, and Royal Azalea related to Youngguchunhwa were evaluated along with photos of Halla Mountain and Youngguchunhwa images upload on Internet during the last 2 years. The results of consumer survey and photo analysis confirmed the consumers' high preference and high association with the image of Jeju. The full-blown Royal Azaleas in the Seonjakjiwat field of Halla Mountain were used as motifs for the development of Jeju cultural products as a representative landscape showing the beautiful spring of Jeju. Six types of textile designs were developed by the repeated arrangement of the basic patterns of Halla Mountain, Baengnokdam, and Royal Azalea. Ladies' apparels products, children's wear, bags and cushions were made using oxford cotton fabrics printed with the textile designs. We suggest how pattern designs of the Youngguchunhwa image could be applicable and used for the development of other kinds of Jeju tourism souvenirs.

• 한국융합학회논문지
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• 제12권4호
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• pp.179-190
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• 2021

이 연구는 국내 스포츠클라이밍에 대한 다양한 자료를 취합하여 역사 및 현황을 분석하고 이를 바탕으로 스포츠 클라이밍의 발전을 위한 융합적 방안을 제시하고자 하였다. 정책적인 측면에서는 스포츠클라이밍 단일 협회의 구성이 필요하며 대한산악연맹과 분리하고 독립적으로 활동할 필요가 있다. 학교 특기생으로 스포츠클라이밍 종목을 육성할 필요가 있으며, 특히 대학 운동부를 활성화해야 한다. 이러한 학교 운동부 선수들이 성장하여 각 생활스포츠지도자 및 전문스포츠 선수로 활발하게 활동하여야만 대회의 활성화는 물론이며 스포츠클라이밍의 활성화도 이루어질 것이다. 공공체육 시설에 대한 정확한 집계가 가장 필요하다. 공공체육 시설 관리주체인 문화체육관광부에서 먼저 스포츠클라이밍에 대한 현황파악을 정확히 실시하여야 한다.

• 한국의류산업학회지
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• 제22권4호
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• pp.446-455
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• 2020

In order to develop high value fashion culture products capable of reaching the global market, this study developed the original traditional clothing design of Northeast Asian countries according to a global perspective. This study applied the structural formality of traditional clothing to fashion cultural products. This study developed designs using Deel of Mongolia, Makap of China Korean Dang-ui / Dan-ryung, and Haori of Japan. The research methods are theoretically examined using literature on traditional clothing in Northeast Asia. First, it designed a shirt design using Adobe Illustrator CS6 and created a pattern with the Yuka program as well as applied CLO 5.0 (a 3D virtual dressing system from CLO Virtual Fashion Co.). A survey was also conducted on individual interest for the developed fashion cultural products. The design method obtained various design effects by applying the method of adding point detail parts of the clothes to the shirt that represented each country among their traditional clothes. This research can be used as basic data for the global fashion cultural products market that can contribute to maintaining the originality of each country in the global era, expanding tourism income to succeed and develop culture and tradition.

• International Journal of Advanced Culture Technology
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• 제10권1호
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• pp.230-235
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• 2022

This study is to select an optimal object detection algorithm for designing a self-checkout counter to improve the inconvenience of payment systems for products without existing barcodes. To this end, a performance comparison analysis of YOLO v2, Tiny YOLO v2, and the latest YOLO v5 among deep learning-based object detection algorithms was performed to derive results. In this paper, performance comparison was conducted by forming learning data as an example of 'donut' in a bakery store, and the performance result of YOLO v5 was the highest at 96.9% of mAP. Therefore, YOLO v5 was selected as the artificial intelligence object detection algorithm to be applied in this paper. As a result of performance analysis, when the optimal threshold was set for each donut, the precision and reproduction rate of all donuts exceeded 0.85, and the majority of donuts showed excellent recognition performance of 0.90 or more. We expect that the results of this paper will be helpful as the fundamental data for the development of an automatic payment system using AI self-service technology that is highly usable in the non-face-to-face era.

• 한국식생활문화학회지
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• 제21권6호
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• pp.577-588
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• 2006

This study was performed by questionnaire to investigate current use of native local foods of adults in Gyeongju classified by age. The subjects were consisted of 421 citizens(217 males and 204 females) living in Gyeongju. The findings are summarized as follows: 'Institute' scored high as 30.6% in the main responsible body for the succession of local foods. The most emphasized points to popularize the local foods was to 'taste'(36.4%). a point to be considered to develop tourism product of the local foods was to 'development of recipes acceptable to the people of today'(24.6%). The recognition rate score of native local foods of Gyeonngju area was 'Hwangnamppang', 'Hanjeongsik', 'Ssambap', 'Haejangguk', 'Hoe(Gampo)', 'Memilmukmuchim', 'Gyodongbeopju', and 'Yugoa' in the order. On the other hand, the recognition rate score for 'Ssukgulrei', 'Borisudan', 'Dalraikkakdugi', 'Hwanggeumju', 'Baesuk', 'Gyeojachae', 'Gungjungjeongol' was very low. The preferred and intake native local foods of Gyeongju area was 'Hanjeongsik', 'Ssambap', 'Hoe(Gampo)', 'Haejangguk', 'memilmukmuchim' in that other. On the other hand, the preference for 'Ssukgulrei' 'Borisudan', 'Hwanggeumju', 'Baesuk' and 'Dalraikkakdugi' was very low.

• 한국환경복원기술학회지
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• 제5권6호
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• pp.64-71
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• 2002

This study aimed to provide data for establishment of resource management system of Iriomote Island in Okinawa Japan. Nature resource management system of Iriomote Island can be categorized into eight stages which are equivalent to regional development stages. 1) Networking among local people, tourists, researchers, tour operators and government authorities enhanced collection of resource data. 2) On the early stage, resource data were available only to researchers and government authorities. From the third stage of this system, however, local people were also involved in resource investigation, so they became to well recognize the values of their local resources. 3) On the sixth stage, data on unfamiliar local resources and attractions became to be known to people by real-time data collection and data provision services. The tourist number gradually increased and their visitation patterns were dispersed into different sites and seasons. In addition, some tourists also participated in resource investigation and they were likely to visit the place again. 4) To achieve successful ecotourism development, it is necessary to establish a management system with a feed-back process to identify, evaluate, use and protect the resources.