$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

남원 향토음식에 대한 관광객의 인지도 및 만족도

Tourist Perception and Satisfaction with Native Local Foods of Namwon

Abstract

This study was conducted to develop the unique native local foods of Namwon and to provide basic data needed to reinvigoratethe tourist industry and local economy. Perception and satisfaction with native local foods of Namwon were surveyed in 483 tourists (246 men and 237 women 53% visiting Namwon for the first time). Of the participants, 41.2% did not stay or eat in Namwon. Most tourists visited with other family members and spent approximately 20,000 won per capita on food. Of the foods sampled for the first time, preferred foods were (in order of preference and intention to order again) Chueo-tang, Hanjeongsik, wild edible greens-jeongsik, and black pork. The degree of food satisfaction was relatively favorable (3.54${\pm}$0.08 points on a 5-point satisfaction scale), with taste being the most important factor affecting the degree of satisfaction for 92.9% of the subjects. However, willingness to revisit Namwon on the basis of the local foods was not as high as the degree of satisfaction with the foods. Insufficient information and publicity concerning Namwon local foods were cited as impediments, and suggested improvements included taste, sanitation and food-based tourism. The degree of satisfaction was higher in men than in women. Age, residence, and occupation were not related to the degree of satisfaction. But, the willingness to revisit Namwon to sample local foods was related with gender (men more willing) and occupation (public service personnel, business owners, salaried employees, professionals, and housewives more willing, in order). Women in general and housewives in particular were most critical in food assessment.

저자의 다른 논문

참고문헌 (17)

  1. Chung HS. 2000. A study of traditional Korean food as cultural tourism product in gyeonggi area, Suncheon Cheong Am College paper Series No 24 
  2. Han KS, Song BC. 2003. A study on discover and perception of the native local foods in Wonju region. Korean J. Food Culture,18(4):365-378 
  3. Lee YJ, Seo YJ, Joo HS, Choi SK. 2005. A study on the satisfaction for the menu quality of korean traditional food of Japanese tourists. Korean J. Food Culture, 20(2): 283-291 
  4. Lee YL. 2006. Analysis of current use of local food of adults in Gyeongju classified by age. Korean J. Food Culture, 21(6):577-588 
  5. Lee YL. 2006. The impact of recognition for local food on the frequency of visiting for local food restaurants. Korean J. Food Cookery SCI., 22(6):840-848 
  6. Oh HS. 1998. A study on cooking characteristics of Cheju's local food. Culinary Research, 5(1):131-147 
  7. Choi SK, Ha MO, Lee YJ, Byun GI. 2006. A comparison of the importance and satisfaction for the popularization and merchandising of local foods in the Ulsan area. Korean J. Food Cookery SCI., 22(3):346-354 
  8. Min KH. 2006. Menu evaluation for native foods in Jeonju area. Korean J. Food Cookery SCI., 22(1):96-104 
  9. Yoon SS. 한국 식생활의 통사적 고찰. Korean J. Food Culture, 8(2):212, 1993 
  10. Lee YJ, Choi SK. 2004. A study on the recognition and preference of university students for native foods in Gyeonju area. Korean J. Foodservice Management Society, 7(1):157-174 
  11. 남원시 농업기술센터. 남원시 전통향토음식 발굴 및 밥상개발. 2005 
  12. Choi SK, Ha MO, Lee YJ, Park. 2004. A Verification study on the strengthening of native cuisine. Korean J. Food Culture,19(3):285-294 
  13. 한국조리과학회. 조리과학용어사전. 교문사. 2003 
  14. Korea National Tourism Organization. A study of traditional cuisine as tourism resource, 1993 
  15. Yoo US and Song TH. 1995. A study of the conciousness on the Korean folk foods. Korean J. Soc. Food SCI., 11(2):145-152 
  16. Lee SY, Choon SH. 1990. A study on college student's understanding and preference of native foods in Cheju-Do, Korea. Korean J. Dietary Culture, 5(3):317-330 
  17. Yoon SS. Traditional life in Korea, Suhak Publishing Co, 34-35, 1983 

이 논문을 인용한 문헌 (6)

  1. Yoon, Hei-Ryeo 2010. "The Effects of Local Agricultural/special Products on the Intention for Tourists to Revisit the Yesan Area" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(6): 746~754 
  2. Lee, Jin-Young ; Choe, Jeong-Sook ; Park, Young-Hee ; Kim, Eun-Mi 2011. "A Study on Visitor’s Expectations, Perception and Satisfaction When Dining in a Farm Styled Restaurant" 한국지역사회생활과학회지 = The Korean Journal of Community Living Science, 22(4): 689~704 
  3. Park, Mi-Yeon ; Park, Kyung-Ok ; Hwang, Soon-Ran ; Song, Eun-Joo ; Park, Pil-Sook 2011. "Research on Factors for the Development and Preference of Grape Foods in Seoul and Gyeonggi Province" 한국지역사회생활과학회지 = The Korean Journal of Community Living Science, 22(3): 417~427 
  4. Kim, Mi-Hye ; Chung, Hae-Kyung 2013. "Development of Local Food Content in Jinan-Gun and Gurye-Gun through Storytelling" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(2): 145~157 
  5. Kim, Mi-Hye ; Chung, Hae-Kyung 2013. "Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(3): 261~271 
  6. Jang, Sun-Ok ; Woo, Iee-Shik 2015. "A Study on Consumer Awareness, Preference, and Consumption Behavior Regarding Local Food - Focusing on Gyeongju Area -" 한국조리학회지 = The Korean journal of culinary research, 21(2): 154~170 

DOI 인용 스타일