Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Comparison of the Importance and Satisfaction for the Popularization and Merchandising of Local Foods in the Ulsan Area

울산향토음식의 대중화 및 관광상품화를 위한 중요도와 만족도 연구 -울산시민을 대상으로-

  • Choi, Su-Keun (Food Processing & Food Service Management, Yeungnam University) ;
  • Ha, Mi-Ok (Food Processing & Food Service Management, Yeungnam University) ;
  • Lee, Yeon-Jung (Dept. of Food service management and Culinary, Gyeongju University) ;
  • Byun, Gwang-In (Food Processing & Food Service Management, Yeungnam University)
  • Published : 2006.06.30
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Abstract

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'.

Keywords

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