• 한국식생활문화학회지
• /
• 제29권4호
• /
• pp.314-325
• /
• 2014

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.

• Fashion, Industry and Education
• /
• 제14권1호
• /
• pp.1-9
• /
• 2016

This study examined the comparative advantage of manmade textile (MMT) industries in the United States (US) and South Korea (SK). The Revealed Comparative Advantage (RCA) framework was used to assess the MMT industries' performance in both countries from 2004 to 2013. With the recent ratification of the United States-South Korea Free Trade Agreement (KORUS FTA), it is important to understand the current state of these industries. Using UN Comtrade export data, the RCA index values were calculated and analyzed for 27 MMT commodities, three aggregate groups, and the whole industry. It was found that SK had a consistent comparative advantage for the whole industry. Furthermore, SK had a larger number of products with a comparative advantage. The research findings indicate that the MMT industry in SK is likely to outperform the US following the complete ratification of the KORUS FTA.

• Fashion, Industry and Education
• /
• 제15권1호
• /
• pp.12-28
• /
• 2017

In the era of social media, marketers have struggled to understand and serve participants' diverse and multifaceted needs in a novel form of online brand community in the social-networking sites such as Facebook. Thus, this study identifies different groups of participants affiliated with Facebook brand pages based on their needs for brand connection. The need-based segments are validated by comparing results across foodservice and consumer goods. Results of cluster analysis reveal three distinct segments (i.e., residents, lurkers, and peepers) based on participants' functional, experiential, and incentive needs. Results of multivariate analysis of variance illustrate significant differences in relational tendencies for a brand of interest among these three groups. The three groups are profiled based on participants' engagement level. Findings of this study are expected to help marketers better understand the needs of diverse participants in their SNS-embedded brand community so they can develop tailored communication strategies for targeted groups.

• 한국조리학회지
• /
• 제23권6호
• /
• pp.127-134
• /
• 2017

Despite its importance to Thailand, museum tourism has not received sufficient attention from researchers and practitioners. Consequently, knowledge of museum tourist responses toward museum service quality is quite limited. Thus, the purpose of this study was to (1) examine the service quality of museums in Thailand and (2) revealed how tourists react positively namely through satisfaction and revisit intentions. This study further explored how the proposed relationships vary between Asian and European tourists. Based on Harrison and Shaw's (2004) museum experience model, facilities, staff services, and exhibition experience were proposed as three important service elements encountered during a service experience. Data were collected from foreign tourists who visited any of the 6 national museums in Bangkok. A total of 260 questionnaires were obtained over a 3-month period, all of which were retained and utilized for the analysis. Results found that exhibition experience and staff services were positively associated with tourist museum visit satisfaction, which in turn acted on revisit intention. In addition, exhibition experience was found to be the most important service element for Asian tourists, while staff services was most important for European tourists. Staff services and exhibition experience both played important roles in the tourist museum experience, while facilities did not have an effect on the evaluation of museum services. In response, museum managers need to implement a segmentation strategy that considers tourists' backgrounds such as region, culture, or nationality.

• 한국조리학회지
• /
• 제12권1호
• /
• pp.157-172
• /
• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• 한국조리학회지
• /
• 제9권1호
• /
• pp.101-120
• /
• 2003

The today society comes wind important position we and the economic room gets and our dietary life simple ´it eats,´ is not only the act which is primary work, ´it enjoys,´, ´appreciates´with culture dimension to execute, becoming, it fellowed hereupon and with the aesthetics idea which pursues the quality of change and life of our dietary life there is to a culture and the repast tool which is an essential width enjoyed from meaning as the jar tool and with meaning as the object and it will be able to appreciate it developed it came. The research which it sees the repast fool of the Orient and the West it is appropriate from dietary life and it uses to respect with It observes the understanding of the chopsticks and the cutlery. With the repast tool development and evolution or it undergoes the process of change and comparison analyzes becomes the all chopsticks and the cutlery with each other and the understanding for the culture collision and a culture harmony of the heterogeneous element which bisection is objective of research.

• 한국조리학회지
• /
• 제24권1호
• /
• pp.122-129
• /
• 2018

The purpose of this study is to understand the evolution of food culture by applying the evolutionary mechanism to the process of forming the dog meat culture. To do this, this study first examined mutation, selection, and replication as a evolutionary mechanism by biological genes and explain the evolutionary process of food culture by applying so-called 'mime' which is a virally-transmitted cultural symbol or social idea. A meme acts as a unit for carrying cultural ideas, practices, that can be transmitted from one mind to another through writing, speech, gestures, rituals, or other imitable phenomena with a mimicked theme. In addition, this study also intended to use in-depth interviews on how people have diverse cultural perspectives interpret and accept edible culture of dog meat. In Korea, which was a traditional farming society, dog meat which is easier to obtain compare to beef has been chosen as an important source of protein. And this choice has been repeatedly reproduced through generations. However, the current generation's awareness of the edible culture of dog meat has changed. The meme of pet culture has been selected and replicated, and this cultural evolution will eventually lead to the culling of dog meat.

• 한국조리학회지
• /
• 제14권4호
• /
• pp.14-26
• /
• 2008

The purpose of this study is to develop a communication model of teaching-learning at culinary practical learning class in school. Statistically, the organizational culture of culinary schools was influenced by the nature of hierarchical culture, task outcomes, and the conservative culture of organizations in companies. First, in basic skill class, teaching and learning methods are based on a teacher who leads students according to his plans and decisions. Second, in a higher skill course, teaching and learning methods are based on students who take an active part by injecting some fresh ideas into their class. Third, the model of three courses for culinary skill development has an effect on processing into a modeling-scaffolding-fading method by teaching and learning in school. It was ascertained that organizational culture directly or indirectly influenced organizational effectiveness and organizational culture in culinary schools. Moreover, it was found that organizational culture was the biggest influencing concept for communication effectiveness between teachers and students.

• 경영과정보연구
• /
• 제35권4호
• /
• pp.57-77
• /
• 2016

본 연구에서는 특급 호텔 종사원의 DISC 행동유형, 즉 주도형(D), 사교형(I), 안정형(S), 신중형(C)의 행동유형을 분석하고 이에 따른 조직문화가 조직유효성, 즉 호텔종사원의 직무만족 및 조직몰입 그리고 이직의도에 어떠한 영향을 미치는가를 밝히고자 한다. 이를 위하여 문헌연구와 실증 분석을 병행하였다. 연구결과는 다음과 같다. 주도형과 사교형인 직원들이 집단, 개발문화와 적합한 관계를 형성하여 조직몰입과 직무만족에 정의 영향을 미친 다는 것을 알 수 있었으며, 안정형의 직원들은 합리문화와 적합한 관계를 형성하여 조직몰입과 직무만족에 정의 영향을 미친 다는 것을 알 수 있었다. 또한 신중형의 직원들은 집단문화와 적합한 관계를 형성할 때 이직률을 줄일 수 있을 것이라는 것을 알 수 있었다. 소비자의 욕구와 필요는 빠르게 변화하고 있다. 또한 최근 특급호텔의 수가 많이 늘어나면서 특급 호텔간의 경쟁이 심화되고 있는 실정이다. 이러한 시대에는 주도형, 사교형의 직원이 적합하다고 사료되며, 채용시 디스크 검사를 하여 우리 조직과 잘 맞는 유형의 직원을 채용할 것을 제안한다.

• 국제지역연구
• /
• 제21권4호
• /
• pp.195-222
• /
• 2017

본고는 글로벌 경쟁 속에서 지역의 성장과 발전을 도모하기 위한 연구로서 지역의 경쟁우위를 결정하는 요인, 원천 및 효과에 대해 분석하였다. 포터의 국가경쟁력 모델을 원용한 3중 다이아몬드 모델에 의거 제주관광산업을 사례연구하였다. 분석 결과 제주관광산업은 뛰어난 자연경관, 도외 관광전문인력, 공항과 항구 등의 사회간접자본, 대규모 외래관광객, 쇼핑센터와 카지노 등의 관련산업의 성장, 올레길 조성과 중국정부의 해외여행자유화 조치 등의 우연한 사건 등의 경쟁우위 요인들을 기반으로 2013년부터 1천만 관광객을 맞이하게 되었다. 이들 경쟁우위 요인들은 도내, 국내 및 해외지역에서 유래하는 경영자원에 그 기반을 두고 있기 때문에 이들 자원을 확보 및 활용하는 제주관광업체들의 경영역량이 지역 경쟁우위 제고에서 중요하다는 점을 제시하였다. 제주관광산업은 지난 5년 동안 경쟁우위가 향상되고 있으나 지역경제와의 유기적 관계 부족으로 인해 그 효과가 크지 않은 것으로 분석되어 도민들의 생활의 질을 향상시키기 위한 노력이 요구되고 있다. 본고는 산업연구를 바탕으로 국가단위의 경쟁우위를 분석한 기존 연구와 달리 지역단위의 경쟁우위 요인과 함께 이들 요인들이 지역, 국내 및 해외 등 어디에서 유래하는가를 분석한 다음 경쟁우위 요인의 특성과 원천이 지역경제에 주는 효과를 분석하였다. 이를 통해 포터의 국가경쟁우위 분석 틀을 지역경쟁우위 분석 틀로 확장하고 이를 사례분석을 통해 검증하였다. 또한 매력도를 바탕으로 관광목적지의 경쟁력을 주로 연구한 기존 연구와 달리 다양한 경쟁우위 요인을 체계적으로 분석하여 지역의 경쟁우위를 연구하였다.