• 한국관광식음료학회지:관광식음료경영연구
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• 제10권
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• pp.83-89
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• 1999

1. 테마파크의 의미 2. 도심형 테마파크 3. 실내형 테마파크 4. 도심형 실내 테마파크의 사례 5. 수익성 제고의 필용성 6. 정부의 지원

• 한국관광식음료학회지:관광식음료경영연구
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• 제10권
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• pp.91-108
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• 1999

1. Increasingly Turbulent and Complex Environment 2. The Hotel Future 3. 마침말(The Temporal Nature of Change)

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.79-94
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• 2001

• International Journal of Computer Science & Network Security
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• 제21권4호
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• pp.167-177
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• 2021

The scientific paper studies the impact of tourism and traveling on the economic level of development of countries at the macro level and its relationship with other sectors of the economy. Tourism is one of the budget-forming factors of every economy. This work describes the main trends in the development of tourism. It is determined that about one third of tourism revenues are generated by the food sector, i.e., the culinary niche of tourism. Culinary tourism is a new direction of tourism, but it is developing quite dynamically in the EU. Culinary is an important part of rural tourism in the EU and culinary tourism is actively promoted at fairs and festivals. In recent years rural tourism has been developing both at the international level and in Ukraine, primarily due to its features, which include the implementation of the principles of sustainable community development, preservation of local traditions and cultural values, gastronomic events to promote them. The aim of the article is to study the theoretical aspects of the development of gastronomic tourism in the world, to analyze the actual condition of gastronomic tourism in the EU and Ukraine, identifying prospects and ways to develop regional gastronomic tourism. The methodological and informational basis of the work is analytical reports and researches related to the development of event tourism and statistics. Systematic and logistical approaches to the studied problems were used to achieve this goal. Various general scientific and special research methods were also used. Based on PESTLE analysis, key aspects of the external environment of gastronomic tourism in Ukraine are identified. We took into account the principles of sustainable development: political, economic, social, technological, legal and environmental. The main trends in the development of gastronomic tourism in the world are studied and it is found that the greatest development in the coming years will be the trend of combining gastronomic and event tourism on the basis of sustainable development. The main preconditions and possibilities of introduction of this holistic approach to the strategy of development of the tourist branch of Ukraine are determined. A model of sustainable value chain of gastronomic tourism in the region is formed and the main advantages of its implementation are identified: formation of a regional brand, preservation of culinary traditions, development of green farming, minimization of negative impact on the environment, sustainable development of communities.

• 한국식품영양학회지
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• 제25권3호
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• pp.554-563
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• 2012

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

• 한국식생활문화학회지
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• 제30권4호
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• pp.432-438
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• 2015

The purpose of menu labeling is to offer eating environments with improved healthy food selection. Similar to U.S. policies, the Korea government enforces the Special Act on Children's Food Safety and Nutrition for provision of nutritional labeling in chain restaurants. Considering the importance of dining services for college students and their interests in health, this study examined college students' perception toward nutrition information provided by university dining services. A survey was conducted for university students. Students' recognition of nutrition information for university dining services was lower than recognition of nutrition information for commercial food services. The most common reason cited by students for considering nutrition information of university dining services was customer rights, followed by health maintenance. Students showed a high tendency to use nutrition information of university dining services. College students' motivation for knowing nutrition information of university dining services included health and value interests. Students' knowledge of nutrition had a positive effect on their intention to know nutrition information. The findings of this study offer university administrators and contract food service management companies directions for developing menu labeling for university dining services.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2005년도 제7차 하계 해외연수 및 국제학술대회
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• pp.31-53
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• 2005

• 식품산업과 영양
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• 제19권2호
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• pp.14-18
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• 2014

• 식품산업과 영양
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• 제19권2호
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• pp.1-4
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• 2014

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2011년도 추계학술발표회
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• pp.248-249
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• 2011