• 한국식품영양학회지
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• 제14권5호
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• pp.479-484
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• 2001

Gyong-gi province has been the political, social, economical center of Korea since the three Kingdom period, Koryo, Chosun dynasty. As a result, the area enjoys abundant local food culture. However, due to the truce line going through the province, it was divided into northern and southern region. Development of the northern Gyong-gi province has been restricted because of security and defence reasons. So, even though it has kept abundant local food heritage compared to other regions. local food products have not been fully developed. Furthermore, as bed towns of Seoul and new towns are constructed in this region, traditional and local culture has been vanished gradually and the regional uniqueness is disappearing. This report focuses on identifying unique local foods of northern Gyong-gj province where tourist site development is limited and finding out how to utilize these as international tourism resource in the 21$\^$th/ century, the era of reunified Korea. Now, we need to seek ways to overcome the current difficulties and utilize the heritage of food culture and develop It in a form that suits the taste of modern consumers.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2021년도 춘계학술대회
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• pp.493-495
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• 2021

무형의 관광자원인 지역 축제는 지역을 발전시키기 위한 특화된 상품 및 관광 상품을 개발하여 지역관광산업 발전에 기여하고 있다. 이러한 각 지역별로 축제에 대한 매우 높은 관심으로 축제 이후 어떠한 이슈와 개선점이 있을지에 대한 데이터 분석에 많은 관심을 기울이고 있다. 본 연구는 여러 지역의 축제들 가운데 매년 많은 인파가 다녀가고 있는 단양군 지역 내의 축제에 한정하여 구매를 위한 상용 데이터 수집에서 벗어나 온라인 매체인 비정형 데이터를 수집 및 분석하여 부정적 또는 긍정적 연관성에 따른 이슈를 시각적으로 도출하기 위한 분석 연구를 수행 하였다.

• 한국식생활문화학회지
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• 제32권2호
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• pp.150-161
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• 2017

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

• 한국가구학회지
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• 제23권3호
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• pp.252-260
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• 2012

Cultural products, applying the design elements of cultural heritage Bekuje content of the product, we chose the useful material that can be used on a desk stand in the smart-phone Sticky Notes (Post-it) for use in modern life. The goal of the development design, developed in the design and excavation element modeling can be taking advantage of the characteristics of traditional decor come connected by a pattern of Baekje, eggplant in harmony with modern life, a new sense was harmony, design. He stressed the beauty of decorative molding to apply discriminatory morphological changes associated with each, a unique pattern of human pattern Jinmyosu Bekuje was elected to the motif of cultural property. You can also use a visual representation of the beauty obviously sophisticated pattern that appears frequently in Baekje, was also emphasized inheritance and traditions of Korea. We also attempted a new way to make sure we can diversify and whether it is possible as a new form, enhance the value of products, from concept to molt general existing tourism products.

• International Journal of Advanced Culture Technology
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• 제8권3호
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• pp.247-253
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• 2020

It has emerged Food-content among various forms of 1-person media through social media. Food-content influencer also market products through 1-person media, generating revenue through increased views and subscribers of 1-person media. It also sells products through sponsorship. In general, there is a profit structure through 1-person media viewing, but research on how restaurant companies generate profits directly through food-content is insufficient. In addition, research on converting subscribers to consumers through food-contents is minimal. In this paper, we propose an experiential application system based on the behavior of food-content creators. The proposed system collects and categorizes food-content information, and maps between highly related words to organize into keyword categories. The ontology tag-based concept network applied to the proposed system connects representative information by pre-extracting/mapping information related to information requests among a wide range of data. This method maps relevant food-content information to provide the user with data collected/storage in the form of an application. The user uses the application while watching the food eaten by the influencer and creator. And, it is meaningful that the user could be provided is provided with information about the food they want to eat.

• 디자인학연구
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• 제16권2호
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• pp.87-98
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• 2003

주얼리 상품의 디자인을 개발하려고 산학협동하여 수출상품을 개발하였다. 문화상품 전문제조업체인 (주)현대공방과 협약을 체결하여 한국의 특징적, 문화적 이미지를 표현하는 차별화된 디자인으로서 기업에 부가가치이익을 줄 수 있는 경쟁력 있는 상품이 되는데 디자인 방향을 정하였다. 국내의 첨단장비인 주얼 캐드와 R/P 시스템을 활용한 디자인의 고급화와 분업화, 전문성 확보, 아웃소싱의 제도적 정착을 기하고자 하였으며, 이러한 시도를 업계에 확산시킴으로서 경비절감과 협업화, 계열화, 조직화의 목적을 달성하여 수출산업에 기여하고자 하였다.

• 한국조리학회지
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• 제14권2호
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• pp.18-29
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• 2008

This study is to investigate the cognition and usage of traditional wedding food in Seoul & Gyeonggi area. It provides the basic suggestions for developing the best wedding culture, upholding the great wedding tradition. People usually prepared traditional wedding food only because they had to do since they thought it was a formal way to do it at a wedding ceremony. However, there should be more important things to be considered. Firstly, to understand the real meaning of traditional wedding food, we need to inform its meaning by starting campaigns on wedding culture or making booklets of traditional wedding food. Secondly, to prepare the right selections of traditional food, we need to simplify traditional wedding food and consider the modern sense of the products. Thirdly, to improve traditional wedding food, we need to develop diverse menu. By doing it, we can efficiently reduce the cost of wedding food.

• 산업융합연구
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• 제17권4호
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• pp.33-38
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• 2019

지역의 관광산업은 지역경제 활성화 및 지역 이미지 개선의 효율적인 수단이다. 이것을 활성화시키기 위하여 지역적으로 특화된 관광 상품을 만들고, 고유문화와 전통을 살리기 위한 노력이 필요하다. 이 중 관람객들에 대한 정보 수집 및 관광 콘텐츠 내용의 질적 경쟁력 확보는 문화관광축제의 잠재력을 키우는데 매우 중요하다. 본 논문은 방문객의 관광 욕구 및 만족도를 제고하기 위하여 특정 지역의 축제 관련 데이터를 수집, 정제, 처리하여 이 데이터와 관광산업과의 연관성을 시각적으로 표현하고자 한다. 특히 지역에서는 축제에 대한 분석 의지는 높으나 데이터 수집을 위한 별도의 인프라가 없는 상태에서 외부 통신사 및 카드사의 데이터에 의존 할 수밖에 없었다. 이로 인한 행정 예산의 부담이 가중되고 있었으며, 이를 조금이나마 해소하고자 공공데이터 및 인터넷에 존재하는 데이터들을 수집하여 분석하고자 하였다. 본 연구에서는 분석하고자 하는 지역의 공공데이터 및 주변에서 쉽게 접할 수 있는 지역 뉴스 데이터를 활용하여 지역 축제에서 이슈가 되었던 부분을 키워드로 도출할 수 있는지에 목적을 두고 연구하였다.

• 한국식생활문화학회지
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• 제22권2호
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• pp.283-288
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• 2007

The purpose of this study was to investigate how users' perceived benefits of hotel F&B loyalty program affected their relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) and how their relationship quality(trust and satisfaction) influenced their loyalty. The model was tested in the settings of five-star hotels using a sample of current members of food & beverage membership program. Empirical results confirmed that not only perceived benefits of hotel F&B loyalty program affects users' perceived relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) but that their perceived relationship quality influences loyalty on hotel products and services(hotel food & beverage products/services). According to the results, complimentary dining coupon and food discount strongly affected relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services). Strategically, it is recommended to appeal those benefits to current and potential members to maximize the loyalty. Also, it should be considered as major factors to re-package hotel F&B loyalty program.

• 문화기술의 융합
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• 제4권2호
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• pp.75-80
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• 2018

국내 의료관광산업은 지난 2009년 외국인환자유치지원법 도입 이후 해외환자 유치기관과 유치업체, 정부의 노력으로 매년 30만명 이상의 해외환자가 한국을 방문하고 있다. 하지만 이러한 성과에도 불구하고 상품개발의 한계상황에 직면하고 있으며 그에 따른 환자모객 증가속도가 둔화되고 있다. 따라서 본 연구는 의료관광서비스의 각 단계별 상품개발의 주요 요인에 대한 계층분석(AHP)을 통해 다양한 상품개발의 중요성과 그 의미를 제시함으로써 향후 국내 의료관광산업의 상품개발 방향성을 제시하고자 한다.