• 한국보육학회지
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• 제17권4호
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• pp.31-50
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• 2017

본 연구는 유아에게 민족공동체 의식과 민주시민의식을 바탕으로 북한사회에 대한 올바른 이해와 통일에 대한 합리적인 인식을 함양하고, 평화적인 방법으로 통일을 실현할 수 있는 의식과 태도를 기르기 위하여 그림책 이야기를 활용한 유아 통일교육 프로그램을 개발하는데 목적이 있다. 프로그램 개발을 위하여 유아교육현장의 교사들을 대상으로 요구조사와 문헌고찰을 통하여 그림책 이야기를 활용한 통일대비 유아 통일교육 프로그램의 목적, 목표 및 교육내용을 구성하였다. 그림책 이야기를 활용한 통일대비 유아 통일교육 프로그램의 교육내용은 대한민국 국민으로서의 정체성 갖기(역사적 정체성, 문화적 정체성, 세계 속의 한국인으로서의 정체성), 북한에 대한 이해(북한 문화 이해, 북한 언어 이해, 북한 음식 이해, 북한 자연 이해), 남북한 간의 화해(개인 간의 화해, 집단 간의 화해, 국가 간의 화해), 평화통일(평화, 통일)을 주된 내용요소로 하여 구성하였다.

• 한국콘텐츠학회논문지
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• 제20권3호
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• pp.390-399
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• 2020

본 연구는 특급호텔의 소규모연회 메뉴프로모션에 대한 이용고객의 주관적 인식을 파악 하고자 서울지역을 중심으로 소규모 연회 메뉴프로모션을 이용한 고객을 대상으로 Q방법론을 적용하여 분석을 시도 하였다. 유형분석을 한 결과, 총 4가지로 도출되었다. 제 1유형(N=4): 연회 메뉴 구성 비교 형(Banquet menu configuration comparison type), 제2유형(N=5): 연회 음식 위생 추구 형 (Banquet food hygiene-seeking at a Type), 제 3유형(N=3): 연회 메뉴 품질 만족 형 (Banquet menu quality satisfied type), 제 4유형(N=6): 연회 코스 중점 형(Banquet course focus type)으로 각각의 유형마다 서로 다른 특징이 있는 것으로 분석되었다. 본 연구를 바탕으로 향후 특급호텔의 소규모 연회 메뉴프로모션의 발전 방향성과 국내 호텔업의 호황 그리고 서비스 품질에 관한 연구의 기초자료로 활용될 것으로 판단되며, 주관적 분석 결과를 통해 시사점을 제공하고자 한다.

• 한국지리정보학회지
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• 제14권3호
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• pp.11-21
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• 2011

본 연구는 인접한 국가간에도 scenic byway가 실현 가능한지를 양국 연구진이 순수한 관광객의 입장에서 조사하였으며, 이의 활성화를 위해 한 일 양국을 대상으로 한 scenic byway 데이터베이스를 구축했다. 여객수송과 달리 자동차로 상대국에 입국하는 것은 수출 입 절차에 준하는 서류준비와 절차가 복잡하며, 비용과 시간이 많이 소요된다. 일본에서 인지가능한 자동차 번호판 별도제작, 차량 검사, 사전 예약, 도로안내표지판 및 음식메뉴판 한자병기 필요성 대두 등 다양한 문제점이 도출되었다. 반면 자신의 계획대로 자유로운 개별여행이 가능하고, 그에 따른 DB구축도 용이하다는 장점도 있다. 이 연구결과는 한 일 양국의 scenic byway의 기초자료로 활용 할 수 있으며 행정지원과 제도개선이 함께 이루어진다면 인접 국가간의 통행량 증가와 더불어 scenic byway가 실현 가능 할 것으로 사료된다.

• 한국조리학회지
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• 제15권2호
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• pp.338-347
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• 2009

본 연구는 학교급식의 효과를 증진시키기 위해 학교급식의 대상자인 학생들 대상으로 학교급식에 있어서 중요도와 만족도에 대한 인식을 평가하고자 하는 목적으로 수행되었다. 조사 대상은 부산과 경남지역에 소재한 6개 학교 254명의 응답자를 대상으로 조사가 수행되었다. 학교급식 품질 평가 9개 영역의 중요도와 만족도는 각각 3.9/5.00과 3.25/5.00으로 나타났다. 학교급식에 있어서 응답 학생들이 가장 중요하다고 응답한 항목으로는 음식의 위생 관리 항목과 신선도로 나타났으며, 가장 낮은 만족도를 나타낸 항목으로는 후식 제공 횟수 및 후식의 다양성 항목으로 나타났다. 중요도와 만족도 비교 분석 결과, 학교급식 담당자들이 시급하게 중점으로 개선해야 할 항목으로는 후식의 다양성 항목과 후식과 식단의 조화 항목으로 나타났다.

• 한국식품조리과학회지
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• 제26권5호
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• pp.521-529
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• 2010

The purpose of this study was to research healthy food behavior and food recognition for each Asian country after subjects had visited Asian restaurants. The subjects of the study were university students from Griffith university and Queensland university, Australia. The survey was conducted from June 1 to 28, 2010. The summary of the analysis is as follows. Firstly, for dietary behavior related to healthy food, 'average' was the most common answer at 41.0% (102 respondents). Regarding the standard of selecting healthy food, 'if it is good for health' was the most common answer, regarding the reasons to like healthy food, 'because it is good for health', was the most common, and for information about healthy food, 'obtain from TV or media' was the most common. Regarding eating healthy food at home or dining out, most respondents answered 'once or twice a week', whereas regarding thinking of eating healthy food while dining out, 'average' was the most common answer. Secondly, the recognition of six Asian cuisines were ranked in the order of Chinese, Japanese, Korean, Thai, Indian, and Vietnamese. Representative well-being food by country, Bibimbap of Korea, Sushi of Japan, Shark's Fin of China, Tom Yum Kung of Thailand, Curry of India and Goi Cuon of Vietnam were selected. Thirdly, regarding recognition of well-being food, disease effect factor, health-oriented factor, nutrition factor and vegetarian diet factor were extracted. We found that disease effect factor and nutrition factor had positive (+) effects on visiting Asian restaurants due to recognition of well-being foods. Therefore, it is expected that more local people will eat at Asian restaurants if the public relations for Asian restaurants emphasizes harmony between well-being food and Asian food.

• 한국콘텐츠학회논문지
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• 제14권5호
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• pp.411-424
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• 2014

본 연구의 목적은 서비스품질을 활용한 측정기준을 설정하여 지역문화축제에 대한 인식수준을 파악함과 동시에 서비스품질에 대한 중요도-성취도 분석을 통하여 향후 서비스품질 향상 및 방문객의 축제이용시 이용극대화를 위한 효율적인 개선운영방안을 모색하여 지역문화축제의 질적향상에 도움이 되고자 한다. 중요도와 성취도간 대응일치 t-test 결과 1)응답성 요인에서는 휴식공간여부, 시설배치도, 의사전달, 화장실비치/청결도 2) 확신성 요인에서는 음식가격, 종업원의 친절, 3)신뢰성 요인에서는 (행사장까지)축제팸플릿, 안내시설/표지판, 친절도, 스케줄안내, 신속한 대응 등 모든 항목, 4) 유형성 요인에서도 지역문화인지도, 유익성, 스토리텔링 등 모든 항목에서 5) 공감성 요인에서는 행사의 다양성과 축제내용 항목에서 유의한 차이가 있는 것으로 나타났다.

• 한국식품영양학회지
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• 제30권1호
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• pp.67-73
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• 2017

This study was to investigate the perception about the popularization of temple food, known as health food and adult disease prevention food as an object of total 248 residents in Youngnam region. From the result of this research above, it may be summed up as follows. This study has found out that the advantages of temple food showed the statistical significant difference according to the gender, age, and size of family (p<0.01). The reason 'because of health food' (66.7%) had such high percentage. The necessity of popularization of temple food had big difference according to the gender and age (p<0.01). In addition, this study has shown the statistical significant difference in the cooking form for popularization by age, and future improvement for popularization by age and size of family (p<0.001). And, this study has found out that the 'traditional way as it is' (57.3%) was high in the cooking form, and 'use of various materials' (27.4%) in the improvement. Furthermore, the necessity of using meat for temple food had significant difference according to the gender and age, and 'need' (33.9%) showed rather higher tendency. The necessity of using osinchae, five forbidden pungent roots like garlic, green onions, Korean leeks, wild chives, and asafetida had significant difference according to the gender, age and size of family (p<0.05, P<0.001). The 'need' (61.3%) was considerably high. Based on the above results, general customers thought that the need for popularization of temple food and use of osinchae was very positive.

• 한국식생활문화학회지
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• 제29권6호
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• pp.488-498
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• 2014

The research aimed to provide accurate and basic data comparing different perceptions of head family's food and food for religious ceremonies depending on age with the goal of sustaining traditional Korean food in the future. The gender distribution of the participants was 274 Males (42.5%) and 370 Females (57.5%). Age distribution was 211 participants (32.7%) in their 20s, 215 participants (33.3%) in their 30 to 40s, and 220 participants (34%) in their 50 to 60s. The older generation appeared to beaware of the definition of head family or 'The eldest's house of head family' as well as the concept of one's family five generations ago with more reductive and emphasis than imaginary concept of head family of the younger generation. The image of the head family was perceived as 'head family's food' in younger generations and as 'eldest son' in older generations. Family role and meaning most often manifested as 'succession of tradition' and 'cultural symbols' in younger generations, respectively, whereas older generations responded 'hallmark of the head family'. Family ancestral rites and head family's food had positive effects on awareness of head family's food. Moreover, those with experience in practicing family ancestral rites responded that head family's food should be more popular. People who viewed family's food more positively were more open with the idea thathead family's food could go mainstream. In conclusion, positive perception of head family's food and traditional pride are crucial environmental factors in public support of popularizing head family's food to the public.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.205-220
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• 2007

This study was conducted to examine the perceptions of residents in the Chungcheong area on the commercialization of traditional Korean foods as convenience foods. Data was gathered using a questionnaire designed to evaluate the concerns, satisfaction, and Knowledge of traditional Korean food as well as the perceptions on commercialization of Korean traditional foods as convenience foods. In order to measure traditional food recognition and interests related to health, a 5-point Likert scale was employed and 374 subjects were surveyed. The results are summarized as follows : Most of the respondents expressed concerns for traditional Korean foods. In the over 50 age group, degree of interest (p<0.01), knowledge (p<0.01), and satisfaction (p<0.01) with regards to traditional foods was higher than in other age groups. The professional group had higher degrees of interest, knowledge, and satisfaction about traditional foods than the general group. Based on monthly income, for respondents earning over 3,010,000 won/month, the knowledge rating for traditional foods was higher than in the under 3,000,000 won/month group. The professional group had a more positive view of the commercialization of traditional food as convenience food than the general group. Respondents deemed quality improvements and an increase in consumption as reasons for the commercialization of traditional foods. Those with a greater recognition of traditional foods also had a higher degree of interest for the foods. Efforts for the commercialization of traditional Korean foods will help with consumer menu choices menu development and systems management of Korean traditional foods.

• 한국식생활문화학회지
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• 제18권2호
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• pp.160-171
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• 2003

We surveyed dietitians' perception on application of festival foods in the school foodservice in Busan area. The questionnaires were distributed to 244 dietitians working in elementary(143 individuals), middle(50 ind.), and high schools(51 ind.). The mean scores of dietitians' perception for the succession of the festival foods are 4.57/5.00 at Seolnal, 4.28/5.00 at Jeongwoldaeboreum, 4.12/5.00 at Dongji, 4.02/5.00 at Chuseok, 3.91/5.00 at Sambok, 3.27/5.00 at Dano, 3.00/5.00 at Chopail, 2.67/5.00 at Samjitnal, and 2.65/5.00 at YuDu. The dietitians have frequently practice the Sambok foods to the school foodservice menu, followed by the foods for Dongji, Jeongwoldaeboreum, Seolnal, and Chuseok. About two third of dietitians(72.2%) answered that it is needed to provide festival foods as the school foodservice menu for festive days. However, the survey indicate that putting festival foods on the school foodservice is hampered by the facts that foods do not appeal to the students' taste and it is difficult to cook the foods by school foodservice facilities. Mean scores of dietitians' acquaintance with about the origins and contents of festive days are Dongji(3.67/5.00), Seolnal(3.63/5.00), Sambok(3.60/5.00), Jeongwaldaeboreum(3.58/5.00), Chuseok(3.39/5.00) and Dano(3.23/5.00). When the dietitians provided lunch for the students, 80.1% of them occasional give the information on the festival foods to the students. Therefore, it is recommended to hand down festival foods that the dietitians develope the recipe for foods applicable in school foodservice and e government adopt a policy and education programs.