• 한국콘텐츠학회논문지
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• 제10권11호
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• pp.391-402
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• 2010

본 연구의 목적은 이호테우축제 참가자의 서비스 품질, 지각된 가치, 만족, 충성도의 영향 관계를 구조방정식모형을 통해 조사하는 것이다. 본 연구는 348명의 축제 참가자들을 대상으로 설문조사를 통해 수행되었다. 본 연구의 결과를 요약하면 다음과 같다. 첫째, 축제 서비스품질요인은 축제프로그램, 축제안내와 서비스, 축제음식, 축제장소 요인으로 구분되었다. 둘째, 서비스품질은 지각된 가치, 만족, 충성도에 유의한 긍정적 영향을 미치는 것으로 나타났다. 셋째, 지각된 가치는 만족에 유의한 긍정적 영향을 미치는 것으로 나타났다. 넷째, 지각된 가치와 만족은 충성도에 유의한 긍정적 영향을 미치는 것으로 나타났다. 다섯째, 서비스품질이 충성도에 미치는 직접효과 보다 지각된 가치와 전반적 만족의 매개를 통한 충성도에 미치는 간접효과가 더욱 큰 것으로 나타났다. 참가자 충성도는 서비스품질이 지각된 가치나 만족과 함께 고려될 때 더욱 높아지는 것으로 나타났다.

• 한국식생활문화학회지
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• 제13권4호
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• pp.241-260
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• 1998

1. Both the festival held in Confucian temple to honor Confucius or a religious ceremony in Korean traditional lecture-hall are the sacrificial rituals which is the mark of the respect for prescholars and these rituals has been followed the rules written in the book,'Yaegi' 2. For the Food formal display for the festival in Confusian temple of Chinese Gukjagam, Pebak(clothes), Mohyul(hair and blood), and the ritual food dishes, such as Byun 10, Doo 10, Gang 3 (Deung 1, Hyung 2), Bo 2, Cue 2, Jo 3 (Taeraeu as beef dish 1, Soraeu as sheep and pork dishes 2), Joo(alcohol) 3 were displayed, while in Juhyunhak, Byun 8, Doo 8 were displayed. In Taesangji edited around in 1873 in Korea, for the Confucian shrine Pebak, Mohyul, Byun 10, Doo 10, Deung 3, Hyung 3, Bo 2, Cue 2, Jo 6 (raw 3, cooked 3), Joo 3 were displayed. In pedantry Confucian temple, Pebak, Byun 8, Doo 8, Bo 2, Cue 2, Jo 2 (raw sheep and pork), Joo 3 were displayed while Mohyul was omitted, which this type of display was almost identical through the nationwide survery for the Confucian food display. Some of the Confucian food display, most of the display for Bo and Cue have been changed to Bo 1 and Cue 1, and one fifth of the Confucian display for Byun and Doo also has been changed in the numbers and food varieties. 3. In most of the sacrificial ritual food display in the Korean traditional lecture-hall, Pebak (some not applicable), Byun 4, Doo 4, Bo 1, Cue 1, Jo 1 (raw), Joo 1 were displayed. In these days, the number of the Confucian temple where the sacrificial rituals is not held, has been increased. 4. For the names of food for the Byun and Doo dishes, mostly the old names are used, however, minor changes in materials and cooking method have been found.

• 한국식생활문화학회지
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• 제18권6호
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• pp.536-543
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• 2003

The Chosun Dynasty in the $18^{th}$ century was a period of revival for science, art, and culture, bringing about Silhak(practical science), a new trend in the history of Chosun thoughts. In the history of fine arts, realistic landscape paintings and genre paintings were popular as realism became prevalent. From the aspect of food culture, in particular, the luxurious and elegant Korean-styled food culture was completed during this period. Iwanwasuseoksihoedo was painted by Jeong Hwang (1735-1800) in 1789, depicting a banquet on an elder's $60^{th}$ birthday. It is classified as a genre painting in the late Chosun Period but it contains things that comes into our heart, which are white porcelain with blue celadon pictures, white porcelain bowls, busy atmosphere of a banqueting house where food is being carried in a hurry and elders' serene appearance. All these things show the abundance of life, the room and comfort of old ages, and the beauty and relish of life in the well-arranged living ground. Hoehonyedo was painted on an elder's $60^{th}$ marriage anniversary by an unknown artist presumably in the $18^{th}$ century is a painting as realistic as a documentary photograph. The work gives viewers pleasure and comfort because it describes not a mighty clan but the superb later years of an official who had lived right and upright life. In the aspect of food culture, it displays the food culture of the splendid sixtieth marriage anniversary of a Korean official through noble etiquette among family members, seat planning, unique table culture and high quality tableware including white porcelain with celadon pictures and pure white porcelain.

• 대한영양사협회학술지
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• 제14권2호
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• pp.152-165
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• 2008

The purpose of this study was to investigate the status of implementing special events within school foodservice operations. A total of 359 questionnaires were distributed to dietitians employed at school foodservice operations in Busan from July 1 to 31, 2006 (response rate: 93%). The results indicated that approximately half of the respondents (47.7%) did not implement special events. The types of special events that foodservice operations had most frequently implemented were 'traditional festival day events' (19.0%), 'subdivisions of the season events' (18.3), 'seasonal events' (17.1%), 'school events' (13.0%), 'single day events' (10.2%). According to the dietitians' characteristics, older dietitians implemented 'healthy food events' more frequently than younger dietitians. 'Traditional festival day events' (p<0.05) and 'subdivisions of the season events' (p<0.01) were more frequently implemented in independently managed foodservices than in contract operations. On the other hand, 'international food events', 'gift events', and 'healthy food events' were more frequently implemented in contract foodservices than in independent operations (p<0.001). Dietitians from elementary and middle schools implemented 'winter solstice', 'midsummer', 'children's day', and 'school foodservice day' events more frequently, whereas dietitians from high schools implemented 'midsummer', 'Valentine's day', and 'teacher's day' events more frequently. Most dietitians (94%) had never received education or training for special event marketing previously. Therefore, these results suggest there may be a need to develop educational programs on special event marketing for dietitians.

• 한국식생활문화학회지
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• 제13권5호
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• pp.393-403
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• 1998

This study was conducted to investigate the contemporary dietary life of residence in Kyunggi province. People living in Kimpo, Yoju districts(farm villages), Kapyung districts (mountain villages) and Hwasung districts (fishing villages) were selected for this research as subjects from August S to 19,1997. The results of the survey are summarized as follows: 1. Cooked rice was a staple food. However nuddles and soojaebees(soup with dough flakes) was taken as lunch or snacks but Juk(rice guel) or Dduk(rice cake) was not treated as a meal. 2. Dishes were consisted with soup or chigae, kimchi and namul(seasoned vegetables), and fishes, meats, salted sea foods, dried fishes, jangacchi(dried seasoning radish) were also taken by sometimes. 3. Soy sauce, bean paste, red pepper bean paste were made by every home even if they were very busy. 4. Festival days such as New Year's Day, daeborum(the 15th day of January), chusok(mid-autumn festival), and kosaa(October ceremony) and dongee(one of 24 seasons by lunar calendar) are skipped oftenly and slowly forgotten by people. They do not celebrate Samgin-nal(the third day of March), Buddha's birthday(the 8th day of April by lunar calendar), danoh(the 5th day of May), yoodoo(the 15th day of June), chilsok(the 7th day of July), Jungyang(the 9th day of September) and the last day of the year either 5. Due to improved kitchen system, we couldn't see the old kitchen devices.

• 국제지역연구
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• 제17권4호
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• pp.133-153
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• 2013

본 연구는 개천예술제의 경제적 가치를 추정하였다. 추정방법은 Pearse(1972)가 제안한 여행비용차이추정법(TCM)을 새로운 가중치를 도입한 개선된 여행비용차이추정법을 활용하였다. 본 연구의 목적을 달성하기 위한 설문조사는 제63회 개천예술제 방문객 497명을 대상으로 하였다. 축제 방문객의 지출비용을 토대로 축제의 가치를 추정한 결과, 개천예술제의 총 가치는 약 2,270억 5,700여만 원으로 평가되었다. 분석결과, 개천예술제의 경제적 가치에 영향을 미치는 여행비용 항목은 교통비, 식 음료비, 쇼핑비, 숙박비, 유흥비, 입장료 순으로 나타났다. 외부 방문객비율이 높아 교통비(41%)항목이 가장 큰 영향을 미친 것으로 분석되었으나, 숙박비나 입장료로 인한 방문객잉여에 의한 영향은 미미하게 나타났다. 숙박비나 쇼핑비, 유흥비 및 입장료는 지역경제에 직접적인 영향을 미치므로 축제를 기획하는 주최측은 숙박관광을 유도하기 위한 유익하고 의미 있는 연계프로그램의 개발과 지역특산물을 이용한 다양한 쇼핑상품의 개발이 필요하다. 본 연구에서 제시한 개선된 여행비용차이추정법을 이용하여 각 지역축제의 경제적 가치를 측정한다면 다소간 축제의 성격에 차이가 있더라도 보다 객관적이고 명확한 축제간의 비교가 가능하여 지역축제의 발전과 지역경제활성화에 기여할 수 있을 것으로 판단된다.

• Journal of Forest and Environmental Science
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• 제34권4호
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• pp.275-283
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• 2018

This study created the running water (Bandibooliwon) and lentic water (Sooryunwon) artificial habitats of Luciola lateralis in Hwadamsup, Gwangju-si, Gyunggi-do from April 2014 to February 2016. Through various habitat types, metapopulation was formed, and more sound population was induced to be maintained via interactions between habitats. We investigated coenosite at the habitat creation-target site, and 20 species in the lentic water site and 38 species in running water site were found. After releasing L. lateralis, we checked the status of settlement of L. lateralis larvae through traps and macroscopy, controlled the flow velocity of the habitats in line with the life cycle of L. lateralis (hatching, larva period, landing, pupation, copulation, and oviposition), and shaped gentle slope at water side, and planted moss. We artificially supplied melanian snails (Semisulcospira sp.), the food source, in the running water site and induced stable feeding. Also, We created artificial insectary, bred larvae stably in winter, and secured firefly population for a festival. Through night time observation, the time most suitable for a festival was confirmed to be from 20:30 to 22:00.

• 한국조리학회지
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• 제22권2호
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• pp.189-205
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• 2016

본 연구의 목적은 지역축제의 체험요소가 방문객 만족과 브랜드 태도, 재방문 의사에 어떠한 영향을 미치는 지 알아보고, 각 구성개념 간에 브랜드 태도와 방문객 만족의 매개효과를 검증함으로써 차별화된 축제 체험마케팅 전략을 제시하는 것에 있다. 수집된 자료는 SPSS 22.0과 AMOS 22.0을 이용하여 분석하였으며, 실증분석에 따른 결과는 다음과 같다. 첫째, 체험요소 중 감성, 인지, 행동은 방문객 만족에 유의한 영향을 미치며, 둘째, 감성은 브랜드 태도에 유의한 영향이 있는 것으로 나타났다. 셋째, 인지, 행동은 재방문 의사에 유의한 영향이 있는 것으로 나타났으며, 넷째, 방문객 만족은 브랜드 태도에 유의한 영향을 미치는 것으로 나타났다. 다섯째, 방문객 만족과 브랜드 태도는 재방문 의사에 직접효과도 있지만, 체험요소와 재방문의사 간에 매개효과도 있는 것으로 나타났다.

• 한국식생활문화학회지
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• 제29권4호
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• pp.314-325
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• 2014

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.

• 식품과학과 산업
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• 제49권3호
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• pp.97-102
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• 2016

It is important to encourage the restoration of the production of traditional Korean liquors, which is being undertaken by individuals, companies, and the government. The flavours of traditional liquors differ and depend on the environment and raw materials. This study on the traditional Gangwondo liquor is based on literature review and oral tradition. The history of and the scientific rationale behind the use of malt, which is a characteristic feature of the traditional Gangwondo liquor manufacturing process, must be systematically researched. It is important that independent two-step fermentation is used in Gangwondo, while in other regions simultaneous two-step fermentation is used. We expect that the current research on fermentation will be useful for the production of various traditional liquors. The total production of traditional liquors will need to be increased to meet the needs of the world festival, 2018 Olympic Winter Games in Pyeongchang.