• 아태비즈니스연구
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• 제13권1호
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• pp.289-300
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• 2022

Purpose - This study is a study on China's national flower, the Peony Festival', with a focus on the Heze International Peony Festival, which is called the "City of Peonies, to investigate the difference in the importance and achievement of festival items". Design/methodology/approach - IPA is used to identify items that need to be improved for festival satisfaction attributes, and to suggest the direction of the annual peony festival in the future. Findings - The difference in importance and achievement for each of the 17 items of the Heze International Peony Festival, there was a statistically significant difference between importance and satisfaction, except for the peony admission ticket. It was found that satisfaction was relatively low in these items as it was higher than the average value. Second, the first quadrant showed information on traffic communication, food taste, convenient facilities (parking lot, restroom, shelter), service delivery speed, service provider attitude, natural scenery at the festival site, road signs, and information boards. Third, the diversity of cultural performances appeared in the fourth quadrant. Finally, the second quadrant is an area of high importance but low achievement. Two items were derived: the environment of the entertainment venue and the diversity of the entertainment venue. Research implications or Originality - These are the items that led to the dissatisfaction of visitors to the festival, and seem to be the items that need to be improved the most urgently.

• 한국콘텐츠학회논문지
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• 제9권9호
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• pp.380-392
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• 2009

본 연구는 도시축제인 2008광주충장축제를 대상으로 지각된 환경단서 중 어떠한 요인들이 방문객의 만족과 행동의도에 영향을 미치는지 알아보고 자 한다. 설문조사는 축제기간중인 2008년 10월 7일부터 10월 12일의 기간 중에 도시축제인 2008광주 충장 축제를 마친 방문객 300명을 대상으로 실시하였다. 300부전부 회수 되었으나 불성실한 설문지를 제외한 270부를 분석에 이용하였다. 수집된 자료의 통계적 처리는 데이터 코딩(Data Coding)과정을 거쳐, SPSS 12.0 for Windows를 활용하여 빈도분석, 신뢰도분석, 요인분석, 다중회귀분석을 실시하였다. 연구결과 첫째, 도시축제 환경단서 요인이 만족도의 3가지 차원에 따라 다르게 나타났다. 즉 축제만족에는 '음식요인',이 중요한 영향 요인으로 나타났다. 둘째, 도시축제 환경단서 요인이 만족의 후속변수인 행동의도인 재방문의도에는 '편의시설요인' '접근성과 홍보요인',이 추천의도에는 '홍보안내요인'이 중요한 영향요인으로 나타났다. 반면에 '음식요인',은 유의한 영향을 미치지 않는 것으로 나타났다. 셋째, 축제만족이 행동의도인 재방문의도와추천의도에 미치는 영향에 대한 분석결과 축제만족이 중요한 영향요인으로 나타났다. 본 연구는 2008광주충장축제에 대한 발전전략 제시를 연구 목적으로 삼고자 한다. 도시축제를 추진하는 시점에 시기적절한 연구라고 사료되며 연구의 시사점은 발전방향추진에 있어 많은 도움이 되리라 판단된다.

• 한국콘텐츠학회논문지
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• 제8권11호
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• pp.356-363
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• 2008

축제의 양적 팽창에도 불구하고 지역축제에 대한 만족도는 몇몇 축제를 제외하곤 그리 높은 편이 아니다. 이는 지역축제의 본질적 목적에 비해 경제성을 강조한 나머지 지역축제의 개최목적인 지역관광산업의 발전, 지역문화의 보전, 지역주민의 여가기회확대, 지역공동체 의식의 함양, 지역이미지 제고 등을 고려하지 못한 축제들이 우후죽순 생겨나고 지역주민과 관광객의 만족을 높일 수 있는 행사내용과 형식들이 차별화되어 있지 못한 것에 기인한다고 볼 수 있다. 본 연구에서는 이러한 점을 고려하여 문화체육관광부의 축제평가기준을 토대로 제24회 김포문화예술제에 참여한 관광객과 지역주민에 대한 설문조사를 실시하여 지역축제 만족도 결정요인을 규명하고 이를 통해 지역주민과 관광객간의 재방문의도와 추천의도에 미치는 영향을 분석하여 향후 김포문화예술제가 성공적인 지역축제가 될 수 있도록 축제마케팅 전략수립에 유용한 시사점을 제공한다.

• 한국식생활문화학회지
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• 제1권4호
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• pp.361-370
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• 1986

A review was made about the foods for korean festival days through such literature as kyongdojapji ( 京都雜誌 ), youlyangsesiki ( 洌陽歲時記 ) and Dongkooksesiki ( 東國歲時記 ). The focus was on the 'gala foods' in Kangweon province. A survey was made on two separate areas; urban and rural district, The result showed that there was no difference in celebrating gala days between two separate area. Those festival days which are celebrating are seolnal (New Year's day) (98.5%), chusok (mid-autumn festival) (97.7%), Sangwonnal (the 15th day of January) (95.1%), and dongjee (one of 24 seasons by lunar calender) (83.1%) in the order of higher percentages. Only less than 10% of the subjects for this survey are keeping on celebrating napyong (3.5%), baikjong (the 15th day of July) (5.4%), jungyang (the 9th days of September) (6.7%) samjinnal (8.6%) and yoodooil (the 15th day of June) (9.2%). Gala foods, such as dduggook, mandoogook, injulmi (glutinous rice cake) and sikhe (sweet rice beverage) on Seolnal, ogokbab (the rice made of five kinds of cereals), jinchas (various kinds of boiled vegetables) and buryum (chestnut, pinenut and walnut) on sangwonnal, songpyun (rice cake of chusok) on chusok, patjook (rice-gruel mixed with red beans) on dongjii were being enjoyed by most people. Gala foods on seolnal and chusok had a greater variety, compared with those enjoyed on other festival days. I think it is a pity that other gala foods except those just mentioned are enjoyed in a lower percentage or almost forgotten.

• 복식
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• 제60권4호
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• pp.18-29
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• 2010

For the Gwangyang Ume Flower Festival, this study sought to develop competitive fashion culture goods design and to activate regional culture festival by reinterpreting ume flower image in accordance with current trends, manufacturing motive patterns, and applying them to neckties, scarves, and T-shirts. In terms of method, four basic motives were set that showed new figurative images of ume flowers using Adobe Illustrator 10. The repetitive units of each motive we combined with the ume flower motives and the geometrical patterns, such as quadrangle, triangle, and circle. The basic direction of design was set so that color and texture could have colorful, modern, and natural images using pastel tone and gradation. The set patterns were applied to the repetition, the repetition of the transformed patterns of 45 angle, and the strife patterns, making it possible to display various images in the fashion items such as neckties, scarves, handkerchiefs, or T-shirts. The development of such fashion culture goods seems to be more significant, since they can be easily accessed by general festival participants. Accordingly, the Gwangyang Ume Flower Festival seems to develop not into food-led festival, but into a cultural festival that can publicize more various programs and create profits.

• 한국식생활문화학회지
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• 제29권6호
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• pp.528-538
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• 2014

The purpose of this study was to investigate the relationships among recognition, preference, and purchasing characteristics for Changnyeong onions and garlic as well as festival satisfaction among participants at agricultural product festivals in the Changnyeong region. Results showed that festival satisfaction of 'place of festival' was highest while 'convenience facility & event contents' earned the lowest scores. Most subjects (90.5%) had purchased Changnyeong agricultural and processed products. A major purchasing type was fresh agricultural products (66.7%). The pathways to recognize Changnyeong agricultural products were mostly 'promotion by related institutions' (22.0%), 'family relatives' (20.8%), 'mass media' (16.6%), and 'festivals and events' (16.1%). The most considered factors for purchasing regional products were 'geographical origin' and 'ingredients'. Changnyeong onion showed higher scores for recognition and preference and rate of purchase experience and intention than for garlic. The correlation coefficients of recognition and preference for onion and galic were 0.603 (p<0.001) and 0.598 (p<0.001), respectively. The explanation power ($R^2$) of related variables for purchase of Changnyeong onions was 0.258. The regression coefficients (${\beta}$) for 'recognition', 'preference' and 'convenient facility & event contents' were positive, whereas the regression coefficient for 'price' was negative. Recognition, preference, and convenient facility & event contents with garlic purchase showed a positive relationship ($R^2$=0.253). The most effective promotion method to increase sales of Changnyeong agricultural products was 'local festivals and events' (27.8%).

• 한국식생활문화학회지
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• 제21권6호
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• pp.589-595
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• 2006

The purpose of this study was to analyze food behavior of tourists to develop consumer-oriented local cuisines for the Goseong dinosaur festival. A random sample of 518 tourists took part in one-on-one interviews which were conducted between May 7 and May 28, 2006. The highest percentage of people were in the 30-39 age group, and the over 60 years were the second highest. The participants resided mainly in urban areas of Gyeongnam province and other large Korean cities. Most of the tourists had breakfast at home before leaving for the festival, 27.8% skipped breakfast or bought and ate various food s as a breakfast on the way to the main venue. The proportion of the tourists who wanted to eat lunch at outlets in the main venue was 39.8%, while 34.6% of the tourists brought their lunch boxes. Only 14.5% had a desire to eat lunch at restaurants in Goseong. 33.8% of the tourists were willing to pay 5,000-6,000 Won per capita for the lunch, 15.6% wanted to pay 7,000-10,000 Won per capita. Noodles and Gimbab were chosen as favorite dishes for lunch by 15.4% of tourist while Bibimbab was selected by 12.0%. Various aspects of food behavior were different between the two predominant age groups. For example, the prices and the kinds of meals they wanted, and the places they preferred to eat meals. Therefore, it is suggested that more than 2 kinds of local cuisines have to be developed for the predominant age groups. The price of the local cuisine for the 30s age group should not exceed 5,000-6,000Won, whereas less than 10,000Won is an appropriate price for the over 60s. Menus for children also need to be developed, along with breakfast menus specifically for the 30s age group.

• 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.

• 동아시아식생활학회지
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• 제11권2호
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• pp.140-150
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• 2001

This study was conducted to find out the desirable measures for maintenance and development traditional foods when abroad, by investigating the knowledge and actual state of utilization of Americans residing in the Los Angeles on Korean traditional foods. The 308 respondents of questionnaires were taken. 96% of the respondents demonstrated interest in traditional foods. Among kinds of traditional food, the most preferable food was boiled rice(71.4%) and Kimchi(70.9%) , The that traditional foods are used were good taste(45.4%) and familiar taste(41.6%). The reason for avoiding them was, mainly, troublesome cooking methods (46.3% ). Conclusively, the Korean Americans residing in the Los Angeles have made good use of boiled rice and Kimchi a staple common food, but special foods. ceremonial foods and festival foods were hardly used. To maintain Korean traditional foods when abroad, it is necessary that older generations sometimes offer opportunity to meet with them to the coming Korean generations, and Korean food companies develop and export standardized and simplified traditional foods.

• 한국조리학회지
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• 제16권3호
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• pp.94-113
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• 2010

문화 관광 축제에 대한 많은 선행 연구가 진행되었으나, 축제장에서 판매되고 있는 음식 메뉴에 대한 연구는 많이 진행되고 있지 않은 실정이다. 축제에서 음식의 중요성을 감안해 볼 때 관람객을 만족시키는 주요 선택 속성을 도출하는 것은 매우 중요한 일이라 할 수 있다. 이에 본 연구에서는 FGI를 통해 도출된 선택 속성을 바탕으로 컨조인트 분석방법을 이용하여 그 중요성에 대해서 분석하였다. 먼저 가격은 가장 영향력 있는 변수로 분석되었으며 주문후 음식을 받는데 걸리는 시간, 메뉴, 장소의 순서대로 분석되었다. 또한 군집분석을 통하여 두 개의 군집으로 구분한 후 각각의 군집에 대하여 분석한 결과 두 군집 중 많은 수의 응답자가 포함된 군집 1의 경우에는 가격 요인(31.62%)이 가장 우선시 여기고 있으나, 군집 2에서는 음식 제공 소요 시간(31.07%)이 가장 중요한 요인으로 분석되고 있어 약간의 차이를 나타내고 있다. 이러한 연구 결과를 토대로 축제 음식 메뉴에 대한 다양한 시사점을 제시하고 있다.