• 한국조리학회지
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• 제12권1호
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• pp.68-81
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• 2006

The purpose of this paper is to explore the possibility that green tourism involving traditional local foods could help reinvigorate local economy. The author examines some examples of developed countries to develop tour programs of the rural community and systematizes the local cuisine of Gwangju and Chonnam provinces. The source materials for this research include the data from the Office of Rural Development and interviews with the people concerned in June to July, 2005. The author starts with the literature review of written documents from various sources including the government, the Chonnam local government, periodicals and the internet. It seems necessary that we develop green tours involving unique local cuisines. To that purpose, the author claims that a variety of programs should be developed; (i) a public demonstration of traditional local foods, (ii) a hands-on experience program in which people can learn and cook by themselves, (iii) a tasting program of organic food and chemical-free produce, (iv) a program developing well-being food, and (v) lectures on healthy foods. The development of such green tours connected with the local cuisine will help vitalize the local economy and maintain tradition of the local cuisine.

• 한국식생활문화학회지
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• 제26권3호
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• pp.261-270
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• 2011

The purpose of this study was to investigate the relationship between 'family-work conflict/work-family conflict', job burnout, job satisfaction, and individual job performance in the employees at the restaurants in Daegu City. The sample of this study consisted of employees at the restaurants in Daegu City who visited the 2010 Daegu Food Tour Expo between October 7 and October 10. A total of 302 questionnaires were analyzed using statistical methods of factor analysis, reliability test, and covariance structural analysis. The research findings were as follows; firstly, work-family conflict was positively related to job burnout, secondly, job burnout was negatively related to job satisfaction and individual job performance and thirdly, job satisfaction was positively related to individual job performance. However, there was no relationship between family-work conflict and job burnout. The reason for rejection of the relationship between family-work conflict and job burnout was that family-related affairs were not important enough to affect job burnout among restaurant employees in Korea. This phenomenon happened differently in the US. Therefore, currently, restaurant managers in Daegu City should pay much attention to work-related affairs so as to mitigate job burnout as much as possible among their employees.

• 한국콘텐츠학회논문지
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• 제13권8호
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• pp.118-127
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• 2013

본 연구에서는 소비자의 지식 수준에 따른 향토음식 스토리텔링에 의한 행동의도를 알아보고자 하였다. 지금까지 우리나라 각 지역의 전통적인 식문화를 담고 있는 향토음식과 관련된 스토리텔링 연구를 살펴보면 대부분의 연구가 음식 스토리텔링의 필요성 제기, 음식 스토리의 소재 발굴, 미식 관광을 위한 스토리텔링의 중요성에 대한 연구에 머무르고 있다. 그러나 본 연구에서는 향토음식 스토리텔링이 소비자의 행동의도에 미치는 영향을 살펴보고자 향토음식과 관련된 지식에 기초하여 스토리텔링의 속성과 향토음식의 구매지역을 조절변수로 두었다. 나아가 지식의 정도가 낮으며, 구매지역이 일치하지 않는 경우 소비자들이 가장 선호하는 스토리텔링의 속성을 제시하고자 한다. 따라서 각 지역을 대표하는 향토음식의 스토리텔링을 발굴 또는 창작할 경우 향토음식의 문화적 가치를 향상시킬 수 있는 스토리텔링 개발 방법을 제시하고자 한다.

• 한국생활과학회지
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• 제15권4호
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• pp.659-667
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• 2006

The purpose of this study is to identify the combinated factors of leaf mustard kimchi which confer the highest utility on tourists, and to establish the relative factors of importance in terms of tourists' contribution to total utility to their tour purpose. Conjoint model, $X^2$ analysis, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis are used for this study. The findings from this study are as follows: First, the Pearson's R and Kendall's tau($\tau$) statistics shows that the model fits the data well to the tourists' visit purpose. Second, when they choose a sightseeing place, tourists' taste for food renowned in the local area is a very important factor. Third, the leaf mustard kimchi some tourists most prefer has light red color and mild taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The leaf mustard kimchi the other tourists most prefer has light red color and highly pungent taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. Fourth, by the results of BTL model and Logit Model analysis, some tourists most prefer an experimental model of leaf mustard kimchi which has light red color and mild taste. They want to buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The other tourists most prefer an experimental model of leaf mustard kimchi which has light red color and highly pungent taste. They want to buy it in a shaped packing, at a cheap price and directly in the kimchi factory. Finally, the writer hopes this study will provide the kimchi marketers with some insights into the types of popular leaf mustard kimchi designs that could be successfully developed.

• 한국식품조리과학회지
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• 제18권5호
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• pp.487-494
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• 2002

This study was conducted to investigate the thermal stability of water-soluble and fat-soluble vitamins dissolved in water and milk by various heat treatments. Vitamin samples were prepared by dissolving them in water and milk at various concentrations, and were heat treated for 30 min at 65$\^{C}$, 15 sec at 85$\^{C}$, 5 sec at 100$\^{C}$, 121$\^{C}$ at 15 min, the levels of residual vitamin were measured by using HPLC. Milk samples were fortified with vitamins before and after UHT treatment. As heating over 100$\^{C}$, riboflavin in water were destructed more than 92% but fortified in milk showed less than 20% destruction, suggesting that riboflavin was protected by milk components. Also retinol heated ever 100$\^{C}$ was more stable in milk than in water. L-Ascorbic acid and cholecalciferol(D$_3$) showed a similar destruction rate in water and in fortified milk. L-ascorbic acid was easily destructed by UHT treatment. Destruction of thiamin and tocopherol was increased in fortified milk. Among tour capsulated water-soluble vitamins, L-ascorbic acid was much more stable compared with powder form. Nicotinic acid and folic acid either in capsule or powder form showed a slight destruction by heat treatment. The results suggested that the fortification of unstable vitamins such as L-ascorbic acid, thiamin, tocopherol and cholecalciferol(D$_3$) should be made in milk after heat treatment.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.81-110
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• 2002

The temporary tax deduction on investment cutting the corporate income tax within 10% of the amount of investment is aimed at stimulating the investment for economic activity. 25 business sectors are applied to this tax law and in tourism, the accommodation registered by tour promotion law and international convention plan business belong to it. I'd like to mention the problem of the temporary tax deduction on investment amount for hotels and suggest better solutions. This tax law is so temporary applied that we shouldn't get tax deduction after June 30, 2002. So, we can't get income tax deduction on the investment out of the available period. And further more this tax law has a rule not real investment but solely new project investment for hotels. There are numbers of difference between real investment and new project investment. The amount of investment is based on an object of acquisition taxation. And also there are numbers of difference between real investment and an object of acquisition taxation. For example, landscape construction is a great part of hotel construction but it's not an object of acquisition taxation. For running hotel business, we also need lots of equipments such as linens utensils for restaurant and decorations for hotel interior. But these are also excluded from this tax law. As you know, these equipments can be regarded as product equipments in manufacture industry. Therefore we should take the specificity of hotel investment into consideration and expand the role of the temporary income tax deduction on investment amount for hotels.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.97-117
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• 2001

The Influences of the Ecotourism Motive, on the Attitude, Resource Interpretation and Satisfaction of Tourist Ecotourism has been recently introduced to maintain the relation of mutual dependence between the tourism and the natural environment. However it is adversely used and creates the destruction of ecosystem. It is Important that the ecotourism is a tourism which tourists can experience and enjoy themselves on site rather than a tourism which they only see and hear, understand. It is assumed that a method should be found to maximize toursist' satisfaction and that the presentation of interpretation of the tourism resource may satisfy the tourist's satisfaction. The results offer the suggestion points as follows. 1. By providing the interpretation of tourism resource as well as the recreational object, the ecotourism can be activated with a sound recognition of nature and the reservation of environment, and furthermore, the development policy may be based on not only the area of ecotourism but also all of the tour area. 2. By providing the interpretation service of tourism resource for tourists, the satisfaction can be maximized by the high cognition of tourist. 3. By providing the information about the tourism destination and resource, it will contribute to the side of education, it will contribute the preservation of resource and the reservation of environment. Ecotourism, Tourism Motive, Tourism Attitude, Tourism Resource Interpretation Tourist Satisfaction.

• International Journal of Internet, Broadcasting and Communication
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• 제14권2호
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• pp.36-39
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• 2022

Medical tourism is recognized as a high value-added industry due to its longer stay and more useful costs than general tourism, and is growing rapidly around the world, especially in Asia. In addition, medical tourism is a new form of tourism that combines medical services with tourism activities such as recreation, leisure, and cultural activities, nowadays, medical tourism is emphasizing the combination of medical and tourism. Although Korea medical system and clinic have excellent medical equipment and infrastructure, it is not consistent with policy support and legislation. That have make it difficult for consumers to choose clinics for medical tourism. Therefore, it is necessary to provide customized information to the clinics that consumers want to match each other's services. In particular, it is aimed at consumers with simple procedures and cosmetic purposes, especially at small hospitals. In this paper, we propose a customized service platform that matches users seeking clinics and also medical tourism. Also we can easy to reservation clinic for medical tour.

• International Journal of Advanced Culture Technology
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• 제12권1호
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• pp.270-275
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• 2024

Introduction. In this study, purpose is to analize the types of golf tourism, inbound or outbound, by using big data and see how movement of industry is being changed and what changes have been made during and after Covid-19 in golf industry. Method Using Textom, a big data analysis tool, "golf tourism" and "Covid-19" were selected as keywords, and search frequency information of Naver and Daum was collected for a year from 1 st January, 2023 to 31st December, 2023, and data preprocessing was conducted based on this. For the suitability of the study and more accurate data, data not related to "golf tourism" was removed through the refining process, and similar keywords were grouped into the same keyword to perform analysis. As a result of the word refining process, top 36 keywords with the highest relevance and search frequency were selected and applied to this study. The top 36 keywords derived through word purification were subjected to TF-IDF analysis, visualization analysis using Ucinet6 and NetDraw programs, network analysis between keywords, and cluster analysis between each keyword through Concor analysis. Results By using big data analysis, it was found out option of oversea golf tourism is affecting on inbound golf travel. "Golf", "Tourism", "Vietnam", "Thailand" showed high frequencies, which proves that oversea golf tour is now the re-coming trends.

• Mycobiology
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• 제49권3호
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• pp.201-212
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• 2021

Truffles are the fruiting bodies of ascomycete fungi that form underground. Truffles are globally valued, culturally celebrated as aphrodisiacs, and highly sought-after delicacies in the culinary world. For centuries, naturalists have speculated about their mode of formation, and in cultures surrounding the Mediterranean Sea, many species have been prized as a delectable food source. Truffle fruiting bodies form underground and emit a variety of volatile organic compounds (VOCs). Truffle volatiles are believed to have evolved to attract animals that disperse their spores. The main VOCs identified from truffles include sulfur compounds, such as dimethyl sulfide (DMS) and dimethyl disulfide (DMDS); in addition, 1-octen-3-ol and 2-methyl-1-propanol have been found in most truffle species. Humans use pigs and dogs trained to detect truffle VOCs in order to find these prized subterranean macrofungi. Truffles have pharmacological potential, but until more reliable cultivation methods become available their high price means they are unlikely to see widespread use as medicinals.