• 한국산학기술학회논문지
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• 제22권3호
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• pp.579-586
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• 2021

본 연구는 다양한 빅데이터를 지역관광 정책에 활용한 제주특별자치도의 사례를 토대로, 관광빅데이터의 활용성과와 과제를 제시하였다. 가장 큰 활용성과는 관광빅데이터를 통해 급변하는 관광트랜드와 관광업계의 동향을 시의성있고 구체적으로 파악할 수 있게 되었고, 기존 관광통계를 정교화하는데 활용할 수 있었다는 점이다. 여기서 더 나아가 제주는 빅데이터의 활용 범위를 관광 현상 이해의 수준을 넘어 실시간 맞춤형 서비스 플랫폼 구축까지 영역을 확장하였다. 이것이 가능했던 이유는 데이터 수집 및 분석 환경 구축과 산·관·학의 협력적 거버넌스가 조성되었기 때문이다. 향후 해결해야 할 과제는 첫째, 민간 데이터셋 위주의 분석으로 예산 의존적이라는 한계와 둘째, 스마트관광의 궁극적 목표인 개인맞춤형서비스 구축을 위한 개인수준 데이터 수집 인프라, 개인정보보호법 등의 제도적인 문제의 해결이다. 마지막으로, 데이터 분석과 데이터 연계에 도달하기까지의 전문성과 기술적 한계들이 남아 있다.

• 한국융합학회논문지
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• 제12권8호
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• pp.13-21
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• 2021

본 연구는 지리정보시스템과 빅데이터 분석 시스템을 활용하여 관광객 유입동향 및 소비패턴 분석에 목적을 둔 연구이다. 인천광역시 주요 관광지 중 송도센트럴파크와 차이나타운을 선정하여 2017년 6월 1개월 동안 유동인구 분석, 카드매출 분석을 진행하였다. 전국 광역시도로부터 송도센트럴파크에 방문한 관광객은 인천광역시, 경기도, 서울특별시 순으로 높게 나타났으며, 외국인 관광객 비중은 중국이 가장 높았다. 차이나타운 관광객의 카드 소비 이용건수는 남성이 여성보다 12.4% 높게 나타났고 카드소비 금액도 남성이 18% 높게 나타났다. 본 연구는 관광객들의 유입동향 및 소비패턴을 분석하여 관광정책 수립의 주요 쟁점들을 도출함으로써 관광정책의 전략적 방안을 제안하는데 시사점이 있다. 본 연구를 바탕으로 향후 관광 인프라 구축 개선에 도움이 될 수 있다고 기대된다.

• 경영정보학연구
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• 제21권2호
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• pp.1-27
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• 2019

정보기술의 발전으로 스마트한 관광서비스가 가능해졌는데, 관광산업이 기존 산업 범위를 벗어나 다른 산업과 융합을 통해 새로운 비즈니스 모델이 지속적으로 창출되기 위해서는 관광객들의 소비유형, 서비스 이용패턴 등을 정확히 이해하도록 빅데이터를 이해하고 활용하는 것이 필요하다. 본 연구는 제주 스마트 관광 활성화 방안을 제시하고자 제주도를 방문한 국내외 관광객의 카드사용 데이터와 위치기반 데이터를 기반으로 관광 빅데이터 분석을 수행하였다. 분석결과 사드의 영향으로 중국인 관광객의 제주도 방문율이 감소한 것을 알 수 있다. 소비현황분석 결과, 공항과 면세점이 위치한 북부지역에서 중국인 관광객 소비 대부분이 발생하고 있으며, 다른 지역에서의 중국인 관광객 소비수준은 매우 낮게 나타났다. 제주시 구도심 및 서귀포시 지역 경제는 전반적인 정체를 보이며, 정책 변화가 없는 한, 현재 지역 특성에 따른 소비트렌드 및 성장성이 유지될 전망이다. 셋째, 젊은 관광객의 고객 수뿐만 아니라 소비금액 비중도 증가하는 추세로, 젊은 세대들이 한 공간에서 먹고, 마시고, 쇼핑할 수 있는 제주도 복합쇼핑몰 설립으로 지속적 유입을 유도할 수 있는 방안 마련이 필요하다. 마지막으로 제주도의 와이파이 경로 분석을 통해, 관광객의 이동경로를 파악하여 날씨, 쇼핑, 편의시설, 교통 등 생활밀착형 서비스를 제공할 필요가 있다. 이러한 분석결과를 토대로 제주 관광객의 관광 행동을 이해하고 활성화 방안을 위한 공공정책과 마케팅 전략을 제시하였다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.23-41
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• 2004

This study aimed at categorizing food product consumer's life types, understanding properties of each type, identifying differences in the food consumption pattern, and suggesting a strategical plan to implement market segmentation for the future food products. A demonstrative analysis revealed that consumption tendencies of the sample group in the Busan area could be categorized into four types-popular brand orientation, convenience and practicality orientation, and change and innovation oriention; an analysis of demographical differences in each group demonstrated that variabes of age and family formation showed a significant difference within a significant level. A test of differences in the significance among food consumption types in each group demonstrated that there was no signifcant difference in the number of dining-out, average cost of dining-out per person, dining-out of the week, cost of dinner, and attributes of food service selection. To the contrary, there was a significant difference in the purpose of dining-out, place of lunch, cost of lunch, menu of dinner, and food service information medium among consumption tendencies of each within a significant level.

• 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.

• 한국식품영양학회지
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• 제25권2호
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• pp.299-307
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• 2012

In this study, Kimchi usage was examined by nationwide consumers. 1,000 consumers between 20~60 years olds from 15 cities/province based on an administrative district participated in this questionnaire, which were one-on one interviews from September 23th to October 14th, 2009. 76.1% of the customers prepared Kimchi by them self, 26.9% customers received Kimchi from relatives and, 13.1% purchase Kimchi from the market. In addition, the rate of preparing Kimchi by themselves increased with age(p<0.05). 4~6 cabbage heads(34.5%) was the most preferred quantity for preparing Kimchi at a time, which was followed by more than 10 heads(25.2%) and 2~3 heads(22.9%). Chinese cabbage Kimchi was the most preferred type for purchase. 49.1% of customers purchased Kimchi at the supermarket and warehouse market and the origin of the ingredients, taste and-, price of Kimchi were considered important factors. The satisfactory scores of selling Kimchi were variety 3.60, taste 3.11, freshness of main ingredient 3.10, hygiene 2.86, -appropriate salt usage 2.99 and-, the origin of ingredients 2.94. There were significant difference between gender in taste and hygiene of selling Kimchi (p<0.05). In conclusion, to provide more appropriate Kimchi based on changes in Kimchi usage and consumption patterns at home and in the community, new types of Kimchi should be developed.

• Nutrition Research and Practice
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• 제5권4호
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.577-587
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• 2012

This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul and Gyeonggi-do areas in order to promote the development of the products' industry. The survey was conducted between October 1 to October 15, 2011 among 294 male and female adults aged 19 years and over in Seoul and Gyeonggi-do areas. The gender distribution of the subjects was 33.3% males and 66.7% females. For a perception on traditional dietary life, the degree for enjoying meals with cooked rice as the staple food revealed that 32.3% of the subjects responded 'strongly agree'. The intake frequency of traditional soy sauce and soybean paste products in the subjects of the study showed that in the case of doenjang, 49.7% of the participants consumed it twice a week and 21.4% consumed it once a week. For gochujang, 59.9% consumed it twice a week and 19.0% consumed it once a week. The perception on the preparation method for traditional soy sauce and soybean paste products showed a low level for traditional soy sauce and soybean paste products. The reason for purchasing traditional foods showed that 77.6% of the subjects made purchases for convenience and 8.2% purchased it for its small package. For the subjects, the priority for purchasing traditional soy sauce and soybean paste products was as follows: in the first rank, ingredients & origin made up 33.7% and price comprised of 26.2% of the priority. Regarding satisfaction for soy sauce and soybean paste products in the market, the degree of satisfaction was high for gochujang. With regard to gender difference, female subjects showed a significantly lower satisfaction for cheonggukjang and kuk-ganjang, and a significantly higher satisfaction for chin-ganjang, compared to the male subjects. The results of the study depicted that consumer's requirement was high for traditional soy sauce and soybean paste products in the market, particularly for the safety of the products in the market. Consumer satisfaction was relatively positive yet, some efforts are needed in order to improve the quality of cheonggukjang and kuk-ganjang.