• 아태비즈니스연구
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• 제14권2호
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• pp.153-165
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• 2023

Purpose - The purpose of this study is to derive sub-group of Chinese residents to Harbin International Ice and Snow Festival through market segmentation and to identify their characteristics of each group. Design/methodology/approach - The survey was conducted with a total of 405 Chinese residents, and empirical analysis was conducted using SPSS program. Findings - As a result of the analysis, four factors were derived. Based on the factors, four sub-markets were derived by conducting cluster analysis for market segmentation. Market strategies for each sub-group were discussed based on significant differences between clusters according to demographic characteristics. Research implications or Originality - The results of this study contribute to find out potential target market of Chinese residents, and to provide data for better positing of Harbin International Ice and Snow Festival.

• 디지털융복합연구
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• 제16권2호
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• pp.327-334
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• 2018

본 연구는 평창 동계올림픽 이후 올림픽 배후시설을 활용하여 평창지역축제와 연계한 관광객 재유치 방안에 관한연구로서 국내외 성공적인 축제사례분석을 통하여 지역축제 발전방향 제안에 목적이 있다. 1차연구 방법으로는 선행사례 및 문헌연구로 국내외 유명축제 사례를 분석하였으며 2차적으로 통계청, 문화관광부 등 통계자료를 활용하여 내용을 보완하였다. 따라서 사례분석을 통해 도출한 축제 전략의 필수적 요인을 올림픽 배후시설과 활용과 연계하여 기존 평창지역의 송어 축제 및 눈꽃축제에 도입하는 방안을 제시하고자 한다. 이를 통해 올림픽 배후시설 활용도 증가와 지역축제 발전과 더불어 나아가 평창의 지역경제 활성화에도 이바지할 수 있다. 또한, 본 연구를 바탕으로 평창동계 올림픽 이후에 지역 축제를 통한 관광객 재유치 방안을 위한 참고 자료로 사용될 것을 기대하며, 이후에 진행될 후속연구에 도움이 되길 기대한다.

• 디자인학연구
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• 제18권2호
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• pp.91-100
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• 2005

국내 문화관광 축제 연구 중 방문객과 주민을 대상으로 눈을 활용한 조각 예술 축제 만족도 연구는 매우 부족하다. 이에 본 연구는 눈 조각을 주제로 한 축제인 2004년 태백산 눈 축제 방문객을 대상으로 방문객들의 축제 프로그램 만족도를 밝히고, 축제 실무 기획자들에게는 시사점을 제시하였다. 본 축제 연구의 주요 결과는 다음을 포함한다. 첫째, 방문객들이 만족한 프로그램으로는 전국 눈 조각 경연대회, 국제 눈 조각가 초청 전시회 그리고 신비의 세계문명 특별 눈 조각 전이었다. 그리고 불만족한 프로그램으로는 기네스 눈사람 만들기, 우리가족 눈 조각 그리고 겨울 탈거리체험이었다. 둘째, 지역민들은 국제 눈 조각가 초청 전시회, 신비의 세계문명 특별 눈 조각 전 그리고 전국 눈 조각 경연대회에 만족 하였다. 그러나 지역민들은 우리가족 눈 조각 그리고 겨울 탈거리 체험에 불만족 하였다. 보다 나은 축제를 위해, 방문객들을 위한 체험 프로그램들의 시설과 체험프로그램의 기획이 필요하다.

• 한국식품영양학회지
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• 제21권2호
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• pp.243-255
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• 2008

This study was performed to offer basic data base on traditional Korean festival foods for a traditional Korean food data integration system, that is based on literature reviews. The Korean lunar calendar has seasonal divisions reflecting traditional Korean holidays. In the past, there were many customs corresponding to emotions, and foods were in accordance with customs, festivals, and seasons. Today, we are well aware of the traditional Korean foods of New Year's Day(Seollal), the Korean Harvest Festival(Chuseok), the First Full Moon Day(Jeongwol Daeboreum), the Winter Solstice(Dongji), and the hottest summer day(Sambok). However, many other traditional Korean holidays are disappearing from the modem Korean life-style. This study made the following classifications for traditional Korean festivals. Seollal(Seol), Ipchun, and Jeongwol Daeboreum in January; Junghwajeol in February; Samjinnal in March; Hansik and Chopail in April; Dano in May; Yudu and Sambok in June; Chilseok and Baekjung in July; Chuseok in August; Jungyangjeol in September; Siwolmuoil in October; Dongji in November; and Napil and Seotdal Geumeum in December. The familiar traditional Korean festival foods are as follows: Seollal's festival foods consist of 5 main dishes, 35 side dishes, 12 kinds of tteok lyou, 21 kinds of hangwa lyou, 2 kinds of emchong lyou, and 3 kinds classified as others; this includes tteokguk, manduguk, galbijjim, sinseollo, jeon, pyunyuk, kimch, tteok, sikhe, sujunggwa, fruits, and seju on Seollal. The festival foods for Jeongwol Daeboreum consist of 3 main dishes, 27 side dishes, 5 kinds of tteok lyou, 3 kinds of hangwa lyou, 4 kinds of emchung lyou, and 3 kinds classified as others; this includes ogokbap, mugeunnamul, yaksik, yumilkwa, wonsobyung, guibalgisul, and burum on Jeongwol Daeboreum. The festival foods for Sambok consist of 6 main dishes, 18 side dishes, 4 kinds of tteok lyou, 3 kinds of eumchung lyou, and 2 kinds classified as others; this includes yukgaejang, imjasutang, youngyejjim, tteoksudan, santtalgihwaschae, and subak on Sambok. Chuseok's festival foods consist of 4 main dishes, 22 side dishes, 18 kinds of tteok lyou, 6 kinds of hangwa lyou, 4 kinds of eumchung lyou, and 3 kinds classified as others; this includes oryeosongpyeon, toranatang, garijjim, dakjjim, namuls, tteok lyou, baehwachae, and fruits on Chuseok. The festival foods for Dongji consist of 6 main dishes, 6 side dishes, 7 kinds of tteok lyou, 1 kind of hangwa lyou, 2 kinds of eumchung lyou, and 1 kind classified as others; this includes patjug, jeonyak, and dongchimi on Dongji. Based on these data, it is recommended that knowledge of traditional Korean festival foods be handed down, preserving and develop their excellence and to further scientific studys.

• 산업기술연구
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• 제38권1호
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• pp.1-7
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• 2018

This paper introduces the design, casting, and sound evaluation results of the Great Bell of 2018 Pyeongchang Winter Olympics. The Olympic Bell was manufactured to announce the opening of the successful Winter Olympics in the world with a grand sound. The bell was designed to the dynamic shape to give a grand and harmonious sound in consideration of the global sports festival. In this study, the performance of the beat making the sound magnificent and the harmony of the bell sound were quantitatively evaluated using acoustical factors. Beat maps were investigated to understand the directivity of the beating sound. The purpose of the research is to present the production technique of a traditional Korean bell that has a dynamic shape and a grand and harmonious sound.

• Journal of Forest and Environmental Science
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• 제34권4호
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• pp.275-283
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• 2018

This study created the running water (Bandibooliwon) and lentic water (Sooryunwon) artificial habitats of Luciola lateralis in Hwadamsup, Gwangju-si, Gyunggi-do from April 2014 to February 2016. Through various habitat types, metapopulation was formed, and more sound population was induced to be maintained via interactions between habitats. We investigated coenosite at the habitat creation-target site, and 20 species in the lentic water site and 38 species in running water site were found. After releasing L. lateralis, we checked the status of settlement of L. lateralis larvae through traps and macroscopy, controlled the flow velocity of the habitats in line with the life cycle of L. lateralis (hatching, larva period, landing, pupation, copulation, and oviposition), and shaped gentle slope at water side, and planted moss. We artificially supplied melanian snails (Semisulcospira sp.), the food source, in the running water site and induced stable feeding. Also, We created artificial insectary, bred larvae stably in winter, and secured firefly population for a festival. Through night time observation, the time most suitable for a festival was confirmed to be from 20:30 to 22:00.

• 한국식생활문화학회지
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• 제20권2호
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• pp.152-171
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• 2005

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

• 동아시아식생활학회지
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• 제11권1호
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• pp.60-70
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• 2001

This study was conducted to investigate the actual state of utilization of Korean traditional foods by Korean Americans residing in L.A. area and to provide come policies, to improve their attitudes for Korean traditional foods. The proper period preparing traditional foods was the occasion of family events(47.0% )and Korean festivals(40.8%). Festival foods were prepared in Sulnal( =New Year's Day), Chusok( =the Korean Thanksgiving Day), Daeborum( =the 15th of January by the lunar calendar), Dongji( =the winter solstice) and Tano( =the 5th day of the 5th by lunar month), respectively. Sixty five percent of all the respondents expressed their wish to hand down the cooking methods of traditional foods. However, only28.6% of the respondents at their twenties replied positively on this matter. To maintain and develop traditional foods abroad, it is necessary that older generations sometimes offer opportunities to meet with them to the coming korean generations to taste traditional foods and that Korean food companies establish special selling agencies abroad and export standardized traditional foods. And furthermore, if tourism corporations and cooking schools hold a food exhibition and or a food-tasting party, occasionally, in conjunction with the embassies and legations abroad, the utilization of traditional foods will increase.

• 동아시아식생활학회지
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• 제18권3호
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• pp.277-293
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• 2008

We conducted a consensual, expansive, and successive study to compare cultural differences and similarities between Korean, Chinese and Japanese's Seasonal Festivals and Foods documentarily. It showed interesting results that the three countries had celebrated with similar meanings, and shared similar events and special foods. Seasonal Festivals happen throughout the year sequentially: the New Year Day, January $15^{th}$(first full moon festival), March $3^{rd}$(double three day), May $5^{th}$(double five day), July $7^{th}$(double seven day) and finally the Year Farewell Festival. While, the festival of a royal birthday of Buddha happens on April $8^{th}$ in both countries: Korea and Japan. There is also one of the big festivals called the harvest moon festival on August $15^{th}$, and this event celebrates with special foods both in Korea and China. On December $23^{th}$, it is a special day for both Chinese and Japanese, but they celebrate the day with different meanings to it. Three countries have a special seasonal event celebrated each other. Koreans have a special event called Sambok to overcome summer with special food during a middle of June to the beginning of July. Chinese have a special event for overcoming winter with soup on December $8^{th}$. Japanese have a special event with rice cake to safety on January $11^{th}$. On these seasonal festivals, it is different to note that two different kinds of calendars are used. The lunar calendar is used by Koreans and Chinese whereas the solar calendar is used by Japanese. Because of the similarity in Buddhism, and agricultural industry, and especially sharing Chinese Characters in words, these three countries have in common in many ways to celebrate Seasonal Festival, and it is very unique custom in the world. Nowadays; however, these traditional events and special foods are changing in more simplified version and almost disappearing in all three countries. Therefore, we suggest that the Seasonal Festivals and Foods should be more emphasized in flourishing and exchanging between Korea, China and Japan.

• 대한영양사협회학술지
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• 제14권2호
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• pp.152-165
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• 2008

The purpose of this study was to investigate the status of implementing special events within school foodservice operations. A total of 359 questionnaires were distributed to dietitians employed at school foodservice operations in Busan from July 1 to 31, 2006 (response rate: 93%). The results indicated that approximately half of the respondents (47.7%) did not implement special events. The types of special events that foodservice operations had most frequently implemented were 'traditional festival day events' (19.0%), 'subdivisions of the season events' (18.3), 'seasonal events' (17.1%), 'school events' (13.0%), 'single day events' (10.2%). According to the dietitians' characteristics, older dietitians implemented 'healthy food events' more frequently than younger dietitians. 'Traditional festival day events' (p<0.05) and 'subdivisions of the season events' (p<0.01) were more frequently implemented in independently managed foodservices than in contract operations. On the other hand, 'international food events', 'gift events', and 'healthy food events' were more frequently implemented in contract foodservices than in independent operations (p<0.001). Dietitians from elementary and middle schools implemented 'winter solstice', 'midsummer', 'children's day', and 'school foodservice day' events more frequently, whereas dietitians from high schools implemented 'midsummer', 'Valentine's day', and 'teacher's day' events more frequently. Most dietitians (94%) had never received education or training for special event marketing previously. Therefore, these results suggest there may be a need to develop educational programs on special event marketing for dietitians.