• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.346-354
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• 2006

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the performance (satisfaction) and importance for the quality, popularization and merchandising of local foods in the Ulsan area. A questionnaire was answered by 500 citizens over 16 years old living in the Ulsan area. The study data were analyzed by Importance-Performance Analysis method(IPA), frequency analysis, T-test, and ANOVA. The analysis of the quality attributes of local foods for tourist merchandising showed that importance was generally higher than performance. 'Sanitation', 'taste', 'freshness', 'healthfulness', 'nutrition' and 'service' were revealed to be significant ones in the quality attributes. The respondents thought that a lot of emphasis needs to be placed on 'generalizing and globalizing local cuisine', 'passing down traditional recipes','hosting various cultural events related with traditional foods', and 'increasing the number of restaurants specializing in local traditional foods'.

• 한국식생활문화학회지
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• 제29권2호
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• pp.140-150
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• 2014

The purpose of this study was to develop an efficient method for Korean food to make inroads into Paraguay. In-depth interviews with 15 Korean restaurant owners in Asuncion, Paraguay and foodies (food experts) who had experiences with Korean food were conducted. The results are as follows: Paraguay wants to establish economic ties with Korea currently, and economic development is ongoing in Paraguay. The food service industry for the middle class in Paraguay is now in the development stage. There are not many Korean restaurants (currently 15) in Asuncion. First and second generation Korean immigrants are operating these restaurants. It is necessary to provide support for a comprehensive food culture system by developing a menu composition system to meet local tastes, a strategy for improving distribution of Korean food materials, and a plan for sanitary management and operations.

• 한국조리학회지
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• 제17권3호
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• pp.20-32
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• 2011

본 연구는 향토음식점에 대한 구전정보에 대한 고객행동을 규명하기 위하여 수행하였다. 설문조사는 전북지역 거주자 500명을 대상으로 총 455부(회수율 91.0%)를 분석에 이용하였다. 자료는 SPSS 12.0 프로그램을 이용하여 분석하였다. 연구결과 향토음식점에 대한 구전정보 중 가장 많이 활용하고 있는 정보원에 있어서는 '직접 경험해 본 주위사람들의 추천'$(M=3.57{\pm}1.24$)과 '주변사람들을 통한 구전'($M=3.52{\pm}1.20$)이 높게 나타났고, 향토음식점에 대한 구전정보를 구할 때 소비자들이 중요시하는 속성에 대해 분석한 결과에서는 '음식의 맛'($M=4.16{\pm}1.15$), '음식점의 종사원 서비스'($M=3.79{\pm}1.11$)를 가장 중요시하는 것으로 나타났다. 향토음식점을 주위사람들에게 추천을 하는 동기에 대해 분석한 결과 '맛, 영양, 품질 모두 현지에서만이 유지할 수 있으므로'($M=3.53{\pm}1.10$)가 가장 높게 나타났고, '향토음식을 통해 지역 방문 기약을 오래도록 남기기 위하여'($M=3.52{\pm}1.03$), '향토음식을 구전을 통해 적극적으로 알릴 필요가 있으므로'($M=3.51{\pm}1.06$)순으로 나타났다. 이는 소비자의 향토음식점에 대한 추천이 음식 자체의 품질과 방문지역의 특성에 있음 보여준다. 연구결과 향토음식점에 대한 고객행동에 있어 구전정보의 중요성을 시사해 주고 있다.

• 한국실내디자인학회논문집
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• 제23권2호
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• pp.147-155
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• 2014

The purpose of this study was to investigate expression characteristics of korean traditionality in restaurants & Ccfes which adapted thatched roof & shingle-roofed house. As a method of this study, a case study was made to investigate for exterior and interior elements(roof type, facade, floor, wall, ceiling, door & window) of 12 restaurants & cafes in Seoul and Kyunggi Province from June 10, 2013 to December 1, 2013. The results of this study were as follows: First, traditional transformation was mostly used among the traditional expression methods. But, there was not many traditional reinterpretation method. Second, looking at each component, traditional reproduction method mostly used for roof, column and ceiling to emphasize facade. Traditional transformation method can be divided into 3 ways in detail. The first method is mixing materials of modern and traditional, and the second one is transforming traditional material and combining this with modern one. The third is removing traditional material completely and transforming totally into modern materials. Third, traditional high quality noble houses are found in luxurious Korean restaurants and luxurious cafes while common houses are found in local food restaurant and cafes. It is because traditional common houses are still considered as low quality of design and it may prevent common houses from becoming high quality of design.

• 한국조리학회지
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• 제20권1호
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• pp.120-132
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• 2014

본 연구의 목적은 대학생의 밀집지역인 경산시 대학생을 대상으로 향토음식에 대한 중요도와 만족도를 파악하여 향토음식점의 효율적인 마케팅 방향을 제시하고 향토음식점의 활성화에 유용한 정보를 제공하고자 하는데 있다. 표본은 편의표본추출법(convenience sampling)을 이용하여 측정은 5점 Likert에 의해 실시되었으며, 연구결과를 요약하면 다음과 같다. 대학생들은 향토음식점에 대해 음식의 청결성(4.69점), 음식의 맛(4.57점), 식재료의 신선도(4.56점), 메뉴의 가격(4.20점) 등이 중요하다고 인식한 반면에 음식의 양(3.34점), 요리에 대한 설명(3.58점), 메뉴의 정통성(3.59점) 등에 대해서는 낮은 중요도를 나타내었다. 대학생들의 향토음식에 대한 만족도(실행도)는 음식의 맛(3.55점), 요리의 향기(3.47점), 음식의 양(3.39점) 등에 대해 높은 만족도를 나타낸 반면에 요리에 대한 설명(2.61점), 메뉴의 독창성(2.75점), 메뉴의 정통성(2.94점) 등은 상대적으로 낮은 만족도를 나타내었다. IPA 결과, '음식의 맛', '음식의 청결성', '식재료의 신선도', '요리의 향기', '요리의 질감', '음식의 영양'은 고객들이 매우 중요하게 여기면서 향토음식점에서도 잘 지켜지고 있어 계속 유지해 주어야 하는 항목으로 나타났고 '메뉴의 가격', '메뉴의 독창성'은 고객들이 중요하게 여기지만 향토음식점에서 실행도가 낮아 만족도가 떨어지는 것으로 집중적으로 관리해야 할 항목으로 나타났다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• 한국농촌건축학회논문집
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• 제19권1호
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• pp.43-50
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• 2017

This paper presents improvement of consumer's access and convenience to Farmers Market(Local Food Shop). We analyzed case studies and proposed plans of Local Food Shop and related facilities. The results are described below. Thorough pre-education and public relations with extensive support for agricultural products in the area and external support are necessary. Most importantly, the consuming population was close. These factors were the factors of success. Tourists' visit is effective. Consumer distance should be within 10km. Long distance tourists need a way to attract tourists on weekends. It is an advantage that there are many consumers. And it would be nice to have a market in the vicinity. And it is necessary to develop various activities such as experience activities and programs. Also, a place convenient for cooperation with the government office, public health center, etc. is good. Accessibility is enhanced when ICs of frequent highway and highway are close to cars. As a suggestion of placing a direct sales place, we will set up a place for consumers to collaborate and relax and also consider the convenience of providers. For the convenience of consumers' shopping, including sales outlets, we set up booths for daily necessities and industrial products, and place other agricultural cooperatives (NACF banks), local cafes and farmer restaurants in front. Consider multifunction combined service center for consumers and farmers.

• 농촌계획
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• 제21권2호
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• pp.163-175
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• 2015

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights's near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

• 한국유기농업학회지
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• 제30권2호
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• pp.129-149
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• 2022

In March 2020, the National Assembly revised the Framework Act on Cooperatives, allowing a federation of heterogeneous cooperatives, and in October 2020, the Daegu Gyeongbuk Federation of Local Food Cooperatives was launched as the first federation of heterogeneous cooperatives in the country. The local food movement, which has been promoted upward in the local community as an alternative to the existing global food system, seems to be being activated by the government's food plan policy, but critics say that the government's policy goals are not fully achieved due to the top-down policy promotion and lack of communication. In response, this study first examines the role and significance of the local food federation of heterogeneous cooperatives in solving the problems raised in the process of establishing a food plan. In addition, the current status of the federation was investigated for the successful settlement and development of the Daegu Gyeongbuk Federation of Local Food Cooperatives. A survey of affiliated cooperatives, focus group interviews with managers and experts and related literature surveys were conducted. Based on this, the direction of activities was presented, such as the role of an intermediary in Daegu and Gyeongbuk and the role of an intermediary in the public and private sectors etc. In addition, six joint project tasks were specifically presented, including an integrated information sharing system & a logistics network, a planned production system & a joint processing center, an online sales system & a co-marketing promotion, a joint education system, a management of direct stores & restaurants, a sustainable public-private cooperation system etc.

• 대한지역사회영양학회지
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• 제22권1호
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• pp.53-62
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• 2017

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors. Results: The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, "vegetarian" (4.64), "plain and familiar" (4.19), and "good for dieting" (4.16). The most commont reason to favor temple food was its "mild taste" (63.0%) in the local group while foreigners preferred it because it is "good for health" (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that "the five pungent vegetables" could be allowed, 62.8 percent of foreign respondents said it is permissible. Conclusions: A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.