• Korean Architects
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• no.3 s.347
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• pp.26-30
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• 1998

• 한국HCI학회:학술대회논문집
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• 2006.02b
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• pp.296-301
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• 2006

한국향토문화전자대전은 각 지방의 역사와 문화 유산을 비롯하여, 정치 경제사회의 변화 발전상에 관한 모든 정보를 집대성한 지역 문화 콘텐츠 디지털 백과사전을 말한다. 본 연구는 국내 각 지방의 지역 문화 콘텐츠를 디지털 정보시스템으로 구축함에 있어 적합한 인터페이스의 개발을 위해 진행된 시범 서비스의 사용성 평가에 관한 연구이다. 2003 년 6 월부터 2004 년 12 월까지 경기도 성남시 지역을 대상으로 개발된 디지털성남문화대전에 대하여 전반적인 서비스 및 시스템, 인터페이스 등에 대하여 사용성 평가를 실시하였다. 12 개의 콘텐츠 접근방법에 대하여 5 명의 피실험자를 대상으로 한 자유테스트와 15 개의 태스크로 실험된 수행도 평가를 진행하였다. 4 명의 인터뷰 참여자를 대상으로 FGI 를 실시하고, 테스트의 모든 참여자를 대상으로 한 설문조사를 통해 전반적인 만족도와 선호도를 분석하였다. 평가 대상 서비스에 대한 시스템, 사용자, 인터페이스, 콘텐츠 영역으로 나누어 문제점을 도출하였으며, 이는 시스템 설계와 세부적인 인터페이스 개선에 제안되었다. 특히 평가 결과 도출된 네이밍의 문제와 사용자 가이드, 메뉴 및 네비게이션 체계 등 인터페이스 설계에 대한 개선은 향후 10 년 동안 구축 될 한국향토문화전자대전을 기획하는데 실증적 기초 연구자료가 될 것으로 기대된다. 이는 구체적으로 2005 년 청주지역 및 지속적으로 개발되어가는 사업의 서비스, 인터페이스 기획 및 개발에 기초 가이드라인으로 사용되고 있다.

• Proceedings of the Speleological Society Conference
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• 1995.08a
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• pp.88-88
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• 1995

I. 서론 II. 관광자원의 분류 1. 자연관광자원 : 산악 호수 하천 계곡 산림 온천 지형 자연현상등 2. 문화관광자원 : 고고적유적 유무형문화재 향토예술제 박물관 등 3. 사회관광자원 : 풍속 행사 예술 종교 음악 사회형태 스포층 등 4. 산업관광자원 : 공업단지 백화점 전람회 사회공공시설 농업 상업 등 5. 위락관광자원 : 수영장 레저타운 카지노 승마장 놀이시설 등(중략)

• 식품문화 한맛한얼
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• v.4 no.3
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• pp.328-331
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• 2011

만약, 지역의 특산물인 메밀을 '메밀꽃 필 무렵'과 연계하지 않고 메밀로만 팔았다면 메밀은 단지 하나의 향토 농산물에 지나지 않았을 것이다. 이효석의 문학을 통해 메밀을 홍보함으로써 평창을 메밀의 고장이자, 격조 높은 문학의 고장으로 만들었다. 이는 거산 이효석에게 일단 감사해야할 일이지만 어쩜 이러한 것을 활용할 줄 아는 평창의 높은 문화수준 때문이 아닐까?

• Culinary science and hospitality research
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• v.20 no.4
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• pp.210-223
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• 2014

This study aims at analyzing influential relations among satisfaction, revisit intention, and recommendation intention regarding local food restaurants, based on the motivation to visit the Gimje local festival, a representative festival in Korea. It also offers useful basic materials for related organizations. From October 2 to October 6, 2013, a survey was conducted and a statistic processing was performed with 283 copies of questionnaire for credibility analysis, factor analysis, and regression analysis. The results are as follows. First, three motives for visit were drawn as cultural experience factor, deviation factor, and friendliness factor. Second, for hypothesis 1, the motivation for visiting the festival had a positive (+) significant influence on satisfaction with the local food restaurants. Third, for hypothesis 2, satisfaction with the local food restaurants had a positive (+) significant influence on revisit intention to the local food restaurants. Fourth, for hypothesis 3, satisfaction with the local food restaurants had a positive (+) significant influence on recommendation intention to the local food restaurants. Consequently, for the purpose of activating festivals, it is necessary to offer a variety of food, to manage the programs satisfying visitors' needs, and to give services continuously.

• Journal of the Korean Society for information Management
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• v.36 no.1
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• pp.247-267
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• 2019

There has been low use of local information services that public libraries provide, and most of those services are limited only through in-house reading or checkout. Motivated by these issues, the study has developed a mobile application (app, hereafter) entitled as LibPass (a combination of Library and Pass) to propose new local information services that reflect the information needs of users. Regarding the design of LibPass, contents of LibPass are composed of the characteristics of local resources so that users can easily search for information about local culture and tour resources through mobile app. That is, it aims to provide efficient information services on local resources by providing information on accommodations, outdoor programs, and specialized libraries, as well as introducing tour resources. Above all, the services are provided with a single card issued by the National Library of Korea and is convenient to use anywhere in the country. It not only secures reliability and currency by utilizing various contents developed by public institutions, but also provides functions to facilitate specialized services for the local information of libraries. Based on the previous research, the present study derives the factors of quality evaluation of mobile tour information services; it constructs objects of LibPass application by analyzing existing applications and develops the prototype based on logical entity relationship model. This model can contribute to the increased use of local information services and, promotes the public's positive perception of the libraries through user-friendly applications.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.31 no.2
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• pp.53-70
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• 2020

This study was intended to present the need for building the library as a hub of the community memory preservation which provides the collection, sharing, and curation services of the locality specific historical and local data based on the policy task, namely supporting the collection, preservation, and management system of the community's life memory. To this end, the current status of data collection, management, and operation of institutions serving regional-based materials such as cultural centers and regional archives was grasped, and the cases and status of curation services in libraries were investigated and analyzed. The discussion proposed via the results of the study are as follows. First, to the culture center, external demand has been increased from the aspect of social education including festivals, cultural and art event, cultural and art educational business, art activities business of local residents and managerial business is to be carried out, which makes it difficult for the culture center to manage its businesses. Accordingly, it is necessary to collect and preserve regional various data at the pubic libraries playing various roles including provision of informative services, cultural programs and information sharing places to local residents and provision of services to vulnerable social group. As the existing libraries have a plan to collect data systematically, it is considered that those libraries will smoothly operate the data management through cooperation with existing culture centers and various cultural organizations. Second, it appears that a plan will be needed to set up all the data including the ones owned by libraries, local administrative agencies, individuals and other competent agencies in online database so that they are easily available to the public and always available in the libraries because there are a lot of data which cannot be moved to other place and it is actually difficult to concentrate and set up all the data to those libraries.

• Science of Emotion and Sensibility
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• v.7 no.2
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• pp.123-131
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• 2004

This study has an aim to find out sensible factors of hahae Mask and to be helpful in developing design of products related with cultural products. This study selected and analyzed 32 vocabularies about sensible adjective to evaluate image of hahae Mask. Firstly, this study investigated image of hahae Mask through 32 vocabularies about sensible adjective and categorized 5 factors including 'attractive', 'native', 'interesting', 'active', and 'elaborate'. Secondly, sense had significant differences in 'native' and, 'interesting' based on kinds. Especially yangban Mask has more powerful nativeness than choraengi Mask, and is more interesting than jung Mask, baekjeong Mask, and bune Mask. Thirdly, the materials used in the products of hahae Mask generated differences of sensibility in elaborateness. Especially, elaborate image was emphasized about materials of glass. Fourthly, sensible image of hahae Mask was dependent upon population-statistic characteristics (age, sex, education) and characteristics of products(materials, kinds of Mask). If development of cultural products related with hahae Mask considers five sensible factors based on this study, it will contribute to development of design which coincides with consumers' needs.

• Proceedings of the Korea Society of Design Studies Conference
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• 2005.05a
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• pp.180-181
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• 2005

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.351-359
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• 1986

Traditional foods of Che Ju Do, an island located on south sea of Korean peninsula, were composed of moutaineous and coastal food. According to the review of historical records and evidences, ancestors of Che Ju Do island had consumed starchy root or marine food such as arrow root, bracken root, kelp, crab and so on. There are more than 500 kinds of traditional foods in Che Ju island, but most of them were poorly processed or cooked compared to that of the continent of the peninsula.