• Korean Journal of Environment and Ecology
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• v.27 no.5
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• pp.642-649
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• 2013

This study evaluated the efficacy of information and self-interpretive media that provide information on park environment using self-administered visitor survey to the Dadohaehaesang National Park, Korea. Excluding missing and unreliable responses, 205 valid responses were used for the analysis. Socioeconomic status and visiting behavior of the visitors to the Dadohaehaesang National Park were similar to those to other Korean national parks. Results showed that, of the self-interpretive media, 'Information board of park use and resources' were most frequently used (87.7%), followed by 'Interpretive label of woody plant,' and 'Bulletin boards for information and enlightenment.' 'Guided interpretation' was used less than 40% of the visitors. Visitors also highly rated the importance of the media (higher than 4.0 on average out of 5 point Liker scale question). The average performance rate was 3.82, suggesting that visitors were satisfied on the self-interpretive media. Visitors responded that 'Information board of park use and resources' and 'Bulletin boards for information and enlightenment' were not useful and, therefore, should be amended and managed to improve the self-interpretability of the media.

• Journal of the Korean Institute of Landscape Architecture
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• v.42 no.2
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• pp.41-51
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• 2014

A self-administered questionnaire survey and face-to-face interviews were conducted on 150 local residents belonging to seven villages, 160 visitors and 86 experts in order to analyze the attitudes of groups of local residents, visitors as well as experts toward the development plan of Sobaeksan Jarak-gil. Reliability analysis and one-way ANOVA were performed on the data collected by a questionnaire survey using IBM SPSS Statistics 20.0 after coding. The Duncan Test was conducted as a post-hoc test. Based on the analytical results, in economic terms, the expert group expected an increase in income, improvement in living standards and increase in expenditure for the maintenance of local infrastructure. In environmental terms, the visitor group was highly concerned about the disruption of the local natural environment and ecosystem, destruction of local properties and landscape, increase in water/soil/air pollution and increase in solid waste and noise. In social and cultural terms, the expert group had higher expectation for excavation of traditional cultural properties, instillation of local patriotism and pride, and the visitor group was highly concerned about a rise in crime, destruction of indigenous culture/increase in imitations, and induction of conflicts between residents. It is estimated that these results will be used as basic data for establishing the development plan of the mountainous ecological trail reflecting opinions of various groups.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.980-989
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• 2012

This study examined 389 customers visiting restaurants located in the Guemo mountain resort who filled out self-administered questionnaires. The results showed that 60% of the participants dined out monthly. The 30 to 40-year-old age group did so the most frequently, dining out one to two times weekly. For men, the favorite menu item was the sanchejeongsik along side traditional liquor and for women was the samgaetang. By age, the 20, 30, and 60-year-olds selected samgaetang as their favorite, the 40-year-olds selected traditional liquor, and the 50-year-olds selected the sanchejungsik. The reasons for selecting the dishes were because participants previously enjoyed them or considered the dishes healthy, regardless of sex or age. Participants suggested that the sanchejeongsik and samgaetang be promoted for tourism, without significant differences between gender. The current findings suggest that the quality of certain local menu such as sanchejungsik and samgaetang could be improved to become more nutritious for future customers. Also, traditional Korean liquor may become even more popular with visitors to the Guemo mountain resort if paired with simple menu items such as jeon or muk.