• 한국조리학회지
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• 제23권6호
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• pp.135-142
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• 2017

The purpose of current study was to identify the influence of event quality on brand value, satisfaction, and recommend intention as perceived by a local food festival participants. Survey was distributed to the Changwon Miderdok festival participants, 350 questionnaire surveys were distributed and 330 participants were employed for statistical analysis with erasing invalid responses. Based on the process of hypothesis verification on the formulated model, it suggested that motivation factors have significantly impact on evolvement element. Specifically, humanic and physical elements were significant predictors of both brand value and satisfaction, and all factors of event quality except convenience were critical antecedents of visitors' satisfaction. In current study, in addition, brand value has positive influence on satisfaction and satisfied visitors tried to recommend the destination to others. This study will help to develop meaningful marketing strategy for local food festival industry. Furthermore, this study will contribute to improve an attractive business model to increase profit for both local society and academic study related to local food festival.

• 대한영양사협회학술지
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• 제19권4호
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• pp.356-372
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• 2013

This study was carried out to investigate the perception, preference and usage of Korean festival foods of women according to age in Busan. The survey was conducted from October 15, 2012 to November 30, 2012 using questionnaires and the data were analyzed with the SPSS program. In general, younger women (20~30 years old) had a lower interest in Korean festival foods than slightly older women (40~50 years old). Most of women over 40 years of age prepared Korean festival foods at home, but many who were in their 20's (45.9%) and 30's (41.1%) obtained their foods from family and relatives. Overall, 62.5% of the subjects wanted to inherit Korean festival food from family and relatives. The dissemination of information and recipes of Korean festival foods were needed for succeeding to Korean festival foods. The taste score was significantly lower for women in their 20's compared to those over 40. Women under 40 reported a lower ease of cooking compared to women over 50. Tangguk (4.93) on Seollal showed the highest perception degree in the order of Namul (4.91), Tteokguk (4.90), and Sikhye (4.90). Jeon, Yaksik, Sikhye, and Gangjeong were the most highly preferred in every group. The preference degree of Pajeon was significantly higher in women under 40 than in those over 60. Tteokguk and Tangguk were more highly preferred in women in their 30's and 40's compared to the other groups. There was a significant positive correlation between preference for festival food and education level, degree of knowledge, degree of interest, will for inheritance, and will for learning (P<0.01). In conclusion, festival foods rich in local tradition should be developed, publicized and used to educate others. The simplification of cooking methods and the development of processed foods are needed to pass on the traditional food culture of Busan.

• 한국조리학회지
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• 제8권3호
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• pp.147-168
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• 2002

This research made an alternative plan about tour experience program development utilizable cooking peculiar of an Andong locality. First currently Andong region have an Andong bass fishing great meeting, an Andong international mask dance, an Andong apple expo, an Andong Korean beef miss choice meeting, an Andong Hahoe folk village dabbling in water festival, but Andong didn't have about food festival. This region will mask a planning about food festival after this. Second, an Andong have a rich tradition of confucianism and buddhism. For example, there are Bongieong temple and Dosan private school. Therefore it is necessary tour experience program development can join of food and culture. Third, in term original locality of mask dance, we can tour experience development program out of the traditional food festival and mask dance performance. Fourth, Andong have a traditional food (a bluff memorial service rice, Andong fermenting rice, Gunjin noodle) and a traditional Korean-style house(sueding, chirye artists). It is necessary the development of board and loading experience program.

• 한국식품조리과학회지
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• 제11권2호
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• pp.140-144
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• 1995

This study was surveyed to know Korean festival foods. 1. 62.97% of the students had high level of interest in festival foods, but that was not significantly different by sex and major. 2. The percentage of which they knew about festival foods 92.7% in Seolnal (New Year's day), 89.6% in Chongwol Daeboreum (the 15th of January), 82.0% in Sambok (the period of summer hot day), 74.7% in Chuseok (Korea thanks giving day), 43.3% in Hansik (the day which eat cold foods), and less than 30ft in the other festival day. 3. The festival day which are celebrated was Seolnal, Chuseok, and Chongwol Daeboreum in the order, and Dongii was a lower percentage than the other previous studies. 4. The festival day which they had to succeed was Seolnal, Chuseok, Chongwol Daeboreum, and Dongii in the order of the higher ratio.

• 한국조리학회지
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• 제18권1호
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• pp.168-181
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• 2012

이 연구는 음식축제를 방문한 축제관람객의 축제관광행위지향성과 축제만족도, 사후행위의도의 관계를 분석하고자 하였다. 설문조사는 2011 대한민국 국제요리 경연대회 방문객을 대상으로 실시되었으며, 213부의 유효표본을 획득하였다. 연구결과, 이 연구에서 제시하였던 네 가지의 축제관광행위지향성 요인 중 '자기확장', '사회유희', '체험자체' 축제관광행위지향성이 통계적 유의수준인 0.05하에서 축제만족과 사후행위의도에 직 간접적으로 유의한 영향을 미치는 것으로 검증되었다. 변수들간의 상대적 영향력은 '자기확장' 축제관광행위지향성이 축제만족과 사후행위의도에 가장 큰 영향을 미치는 변수로 나타났다. 그러나 '구별짓기' 축제관광행위지향성은 통계적 유의수준하에서 축제만족과 사후행위의도에 유의미한 영향을 미치지 못하는 것으로 나타났다. 이러한 분석결과는 국제요리 경연대회의 관람객 만족도 증가와 마케터들의 경쟁력 있는 축제관광상품 개발에 유의미한 정보를 제공할 수 있을 것으로 보인다.

• 한국조리학회지
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• 제15권2호
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• pp.188-204
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• 2009

음식 축제 시스템 구성 요인은 하드웨어와 소프트웨어로 구분되는 다양한 요인으로 구성되어 있다. 이러한 점에서 본 연구는 음식 축제 구성 요인과 축제 방문객 재방문 의도와의 관계 검증에 중점을 주고 진행되었다. 방문객 평가는 만족의 전제이기 때문에 만족과 재방문 의도 등은 연속적인 관계에 놓이게 된다. 따라서 본 연구에서는 음식 축제 시스템 구성 요인이 방문객 평가(운영 평가, 체험 평가)에 미치는 영향과 음식 축제 평가요인으로서 운영 평가와 경험 평가간 관계를 검증하였고, 음식 축제 평가요인과 재방문 의도와의 영향 관계도 검증하였다. 분석결과, 음식 축제 구성 요인은 방문객 평가와 재방문 의도에 유의한 영향을 미치는 것으로 나타났다. 연속적 관계라는 맥락에서, 향후 연구에서는 음식 축제 구성 요인, 방문객 평가, 만족 및 재방문 의도 등의 관계 검증을 제안하였다.

• 한국조리학회지
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• 제21권4호
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• pp.294-308
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• 2015

본 연구는 음식축제 방문객이 인지하고 있는 웹사이트 서비스품질과 이용후기 정보성의 속성을 알아보고, 축제 웹사이트 서비스품질과 이용후기 정보성이 이용만족에 미치는 영향과 이용만족이 행동의도에 미치는 영향을 분석하는데 목적이 있다. 연구결과를 바탕으로 축제 웹사이트의 만족을 통해 축제에 대한 긍정적인 구전 및 방문의도를 높일 수 있는 방안을 제시하고자 한다. 본 연구의 목적을 달성하기 위한 조사대상 축제는 경북지역의 대표적인 지역음식축제로 분류되며, 4년 연속 경상북도 최우수축제로 선정되었고, 17회 연속으로 개최되어 지역의 음식축제로 자리잡은 영덕대게 축제로 선정하였다. 설문조사는 영덕대게 축제에 참가한 경험이 있는 방문객 중에서 영덕대게 축제 방문 전 축제 홈페이지에서 정보를 검색한 경험이 있는 방문객을 대상으로 하였다. 연구 결과, 음식축제 웹사이트 이용후기 정보성과 서비스품질의 디자인, 내용충실성, 고객응대성, 시스템능력은 이용만족을 통하여 행동의도에 긍정적인 영향을 미치는 것으로 나타났다. 음식축제 방문을 유도하고 활성화시키기 위해서 웹사이트 서비스품질 관리가 매우 중요한 요인임을 제시하였다.

• 한국조리학회지
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• 제18권5호
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• pp.129-145
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• 2012

본 연구에서는 광주 전남지역의 음식관광축제의 현황에 대해 살펴보고 이를 더욱더 활성화 시킬 수 있는 방안에 대하여 실증적인 연구를 통해 알아보고자 하였고, 이를 토대로 광주 전남지역의 음식관광축제의 활성화와 더불어 지역경제의 활성화에 도움을 줄 수 있는 기초자료로서 활용하고자 하였다. 실증분석을 위해 2011 광주김치대축제를 찾는 방문객을 대상으로 설문조사를 실시하였다. 총 250부의 설문지를 배부하여 207부를 실증분석에 이용하였다. PASW SPSS 18.0 프로그램을 이용하여 신뢰도 분석, 빈도분석, 기술통계 분석, 교차분석을 실시하였다. 연구결과 2011년 광주김치대축제를 찾은 방문객들은 음식과 음식관광축제에 많은 관심이 있는 음식관광객들로서 이 지역에 많은 애정을 가지고 있고, 다양한 식재료와 음식문화에도 많은 관심이 있는 것으로 나타났다. 광주 전남 지역의 음식관광축제를 활성화하기 위해서는 '관광객들은 체험관광을 즐긴다'는 최근의 추세를 반영하여, 음식체험관련 프로그램을 다양하게 구성할 필요성이 제기된다. 또한 각 지자체에서 판매하고 있는 향토음식, 토산품 및 음식관광상품을 보완 개발 할 필요가 있다고 판단된다.

• 수산경영론집
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• 제53권3호
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• pp.17-26
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• 2022

This study attempted to estimate the amount of expenditure per capita of visitors to the Mongsanpo fishing village tourism festival, and quantitatively measure how much the festival contributes to the local and national economy through input-output model. The analysis data used 302 questionnaires, excluding missing questionnaires, surveyed on festival visitors from April 21 to May 7, 2018, during the 9th Mongsanpo port webfoot octopus and seafood festival. The main results of this study can be summarized as follows. First, analyzing the average expenditure per person of festival visitors, it shows that the average one-person festival visitor consumes KRW 129,519: entertainment costs KRW 5,672 (4.4%), accommodation costs KRW 16,860 (13.0%), food costs KRW 74,791 (57.7%), transportation costs KRW 21,646 (16.7%), shopping costs KRW 6,788 (5.2%), and other costs KRW 3,762 (2.9%). Among the expenditures of festival visitors, the proportion of food expenses was the highest, and transportation costs and accommodation costs were in order. Second, based on the actual expenses spent by visitors at the fishing village tourism festival, the direct economic effect of the Mongsanpo fishing village festival was estimated be approximately KRW 14.8 billion. Third, as a direct and indirect economic impact effect of the Mongsanpo fishing village tourism festival in 2018, the amount of production induced in the local and national economies was estimated at KRW 33.3 billion, and the amount of value-added inducement was estimated at 11.3 billion won, and employment inducement reached 272 people, which is considered to contribute greatly to the national economy. This study quantitatively analyzes and provides the extent to which the fishing village tourism festival using local specialized fisheries directly or indirectly contribute to the local and national economy. Thus, it is expected to serve as useful information by providing basic information on business feasibility required for budgeting for local fishing tourism festivals.

• 한국식품영양학회지
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• 제21권2호
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• pp.243-255
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• 2008

This study was performed to offer basic data base on traditional Korean festival foods for a traditional Korean food data integration system, that is based on literature reviews. The Korean lunar calendar has seasonal divisions reflecting traditional Korean holidays. In the past, there were many customs corresponding to emotions, and foods were in accordance with customs, festivals, and seasons. Today, we are well aware of the traditional Korean foods of New Year's Day(Seollal), the Korean Harvest Festival(Chuseok), the First Full Moon Day(Jeongwol Daeboreum), the Winter Solstice(Dongji), and the hottest summer day(Sambok). However, many other traditional Korean holidays are disappearing from the modem Korean life-style. This study made the following classifications for traditional Korean festivals. Seollal(Seol), Ipchun, and Jeongwol Daeboreum in January; Junghwajeol in February; Samjinnal in March; Hansik and Chopail in April; Dano in May; Yudu and Sambok in June; Chilseok and Baekjung in July; Chuseok in August; Jungyangjeol in September; Siwolmuoil in October; Dongji in November; and Napil and Seotdal Geumeum in December. The familiar traditional Korean festival foods are as follows: Seollal's festival foods consist of 5 main dishes, 35 side dishes, 12 kinds of tteok lyou, 21 kinds of hangwa lyou, 2 kinds of emchong lyou, and 3 kinds classified as others; this includes tteokguk, manduguk, galbijjim, sinseollo, jeon, pyunyuk, kimch, tteok, sikhe, sujunggwa, fruits, and seju on Seollal. The festival foods for Jeongwol Daeboreum consist of 3 main dishes, 27 side dishes, 5 kinds of tteok lyou, 3 kinds of hangwa lyou, 4 kinds of emchung lyou, and 3 kinds classified as others; this includes ogokbap, mugeunnamul, yaksik, yumilkwa, wonsobyung, guibalgisul, and burum on Jeongwol Daeboreum. The festival foods for Sambok consist of 6 main dishes, 18 side dishes, 4 kinds of tteok lyou, 3 kinds of eumchung lyou, and 2 kinds classified as others; this includes yukgaejang, imjasutang, youngyejjim, tteoksudan, santtalgihwaschae, and subak on Sambok. Chuseok's festival foods consist of 4 main dishes, 22 side dishes, 18 kinds of tteok lyou, 6 kinds of hangwa lyou, 4 kinds of eumchung lyou, and 3 kinds classified as others; this includes oryeosongpyeon, toranatang, garijjim, dakjjim, namuls, tteok lyou, baehwachae, and fruits on Chuseok. The festival foods for Dongji consist of 6 main dishes, 6 side dishes, 7 kinds of tteok lyou, 1 kind of hangwa lyou, 2 kinds of eumchung lyou, and 1 kind classified as others; this includes patjug, jeonyak, and dongchimi on Dongji. Based on these data, it is recommended that knowledge of traditional Korean festival foods be handed down, preserving and develop their excellence and to further scientific studys.