전통음식 개발을 위한 결정요인에 관한 연구

• 영문명: A Study on Determination Factors for Traditional Food Development in Jeju
• 발행기관: 한국문화관광학회
• 저자명: 김경호(Kim, Kyung-ho) 조문수(Cho, Moon-soo)
• 간행물 정보: 『문화관광연구』제4권 제1호, 304~328쪽, 전체 25쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2002.06.30

영문 초록

Factor analysis has been used for reliability and validity of 11 variables related to the degree of food development importance. Based on the results, 11 variables, factor1 named ‘external factor of food’, factor2 - ‘qualitative factor of food', factor3 - ‘quantitative factor of food'. Means of "food quality(of external factor)" was 4.42 the highest among 11 variables and relatively "food quantity(of ‘quantitative factor of food’)" 3.36 was the lowest value. This indicates that Jeju people consider "qualitative factor of Jeju traditional food" most importantly in Jeju traditional food development. Also, younger generation, the more educated group, and early stage group of family life cycle suggested the necessity of Jeju traditional food development more than any other group. According to the results of this study, about the Jeju traditional food development method, we need to develop traditional food which uses ingredients and good flavors. To match the tourists' and new generations' needs and preferences, it is needed to develop various recipes and make Jeju traditional food commercialized and popularized.

목차

〔ABSTRACT〕

Ⅰ. 서 론

Ⅱ. 전통음식 개발에 관한 이론적 고찰

Ⅲ. 실증조사 설계와 표본의 특성

Ⅳ. 실증조사 분석 및 가설검증

Ⅴ. 결 론

참고문헌