Culinary science and hospitality research (한국조리학회지)
- Volume 12 Issue 3 Serial No. 30
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- Pages.32-48
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Study on Effects of the Well-being Trend on Korean Traditional Confectionary Selection
웰빙 트랜드가 한과류 선택 속성에 미치는 영향에 관한 연구
- Choi, Soon-Hee (A Representative of Choi Soon-hee Korean Traditional Snack) ;
- Choi, Young-Joon (Dept. of Hotel Management, Youngsan University) ;
- Lee, Yoon-Joo (Dept. of Foodservice Management, Youngsan University)
- Published : 2006.09.30
Abstract
Korean Traditional Confectionary is a part of our traditional culture taking a great part in our food culture for a while. However, it is now barely maintaining its name. In this research, a new consumption trend 'Well-being' is adopted to suggest the ways to develop the Korean Traditional Confectionary industry. This research intends to find out what effects the 'Well-being' trend, which originated from interest in health, have on Korean Traditional Confectionary selection. A survey includes the questions about the Well-being trend, selection and uses of Korean Traditional Confectionary, and demographic data. This research conducted analysis on 249 people who have used Korean Traditional Confectionary in Busan and Kyeongnam Province to find out effects of the Well-being trend on Korean Traditional Confectionary selection. This empirical study showed that the Well-being trend has some effects on Korean Traditional Confectionary selection while it has the greatest effects on healthy properties and commercial values of Korean Traditional Confectionary.