담양 음식문화거리 조성 활성화 방안

• 영문명: A Plan to Facilitate Food Culture Street in Damyang with a case of Changpyeong Gukbap Street
• 발행기관: 한국식공간학회
• 저자명: 김수인(Kim Su In) 김소영(Kim So Young)
• 간행물 정보: 『식공간융합연구』식공간연구 8권 2호, 1~14쪽, 전체 14쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2013.12.30

영문 초록

These days, local governments in Korea begin to realize understanding customer needs, physical environment, facility design, management mindset improvement and quality control is essential to survive the increasingly fierce competition of developing and facilitating special district projects for the local economy, largely due to the changing customer lifestyle and growing social awareness. Moreover, more organized and concrete efforts and management need to be made to develop food culture streets and eventually win the competition while enhancing internal and external competitiveness and maintaining a competitive edge by differentiation is key to vitality of food culture streets. In the study, seven restaurants were selected for a field study done by a team of two researchers each, where the owner and employees responded that they mostly demanded aggressive marketing efforts by local authorities in line with carrying out the food culture street project for "Changpyeong Gukbap", literally soup with a rice in Changpyeong, and street sculptures to install in terms of the physical environment, a storyboard to promote the soup in terms of interior design and the common earthen bowls suitable to warm up food along with plates for all the restaurants on the street, which are listed in order of priority. As for training and education for restaurant owners, customized culinary sessions were demanded first. They come down to indicate that delicious food, food hygiene and safety and equipment improvement are required to strengthen the competitiveness in the dining industry in a sustainable manner and eventually invigorate the food culture street.

목차

Abstract

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 조사방법

Ⅳ. 조사결과 및 고찰

Ⅴ. 요약 및 제언

참고문헌

키워드

Culinary Tourism Food Culture Street Customer'S Satisfaction Quality Standards Physical Environment