전라남도 향토음식 산업화를 위한 전라남도 소재 음식점 현황 기초조사

• 영문명: A Preliminary Study on Jeollanam-Do Restaurants for Local Food Industrialization
• 발행기관: 한국식공간학회
• 저자명: 박연진(Park Yeon Jin)
• 간행물 정보: 『식공간융합연구』식공간연구 6권 1호, 77~90쪽, 전체 13쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2011.06.30

영문 초록

This study aims to seek ways to industrialize Jeollanam-do's outstanding local dishes by examining the number of restaurants and the proportion and significance of Korean restaurants found in 10 main cities and counties in Jeollanam-do. Of the restaurants in these cities and counties, Korean restaurants made up 50.0% of the total. The average population to restaurant ratio was 74.6 to 1 which indicated greater competition between restaurants compared to large cities. The population to Korean restaurant ratio was 149.2:1, showing that one Korean restaurant corresponds to around 150 members of the population. Exemplary restaurants made up 3.9% of the total. Exemplary Japanese restaurants comprise 13.8% of this figure while exemplary Korean restaurants amount to 4.2%. This suggests a need to increase the proportion of exemplary Korean restaurants to the 10% range in order to achieve an overall quality enhancement for Jeollanam-do food. Improved dining venues and an enhanced food and dining culture are necessary in order to use Jeollanam-Do food to develop a value-added food industry.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구내용 및 방법

Ⅲ. 전라남도 음식의 이론적 배경 및 향토음식 상품화 방안

Ⅳ. 결과 및 고찰

Ⅴ. 요약 및 결론

참고문헌

키워드

Jeollanam-Do's Outstanding Local Dishes Korean Restaurants