경주지역 향토음식에 대한 대학생의 인식과 기호도 조사 연구

• 영문명: A Study on the Recognition and Preference of University students for Native Foods in Gyeongju Area
• 발행기관: 한국외식경영학회
• 저자명: 이연정(Lee Yeon Jung) 최수근(Choi Soo Keun)
• 간행물 정보: 『외식경영연구』7권 1호, 157~174쪽, 전체 17쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.04.30

영문 초록

The purpose of this study is to gain information about the native foods in Kyeongju area by investigating the perception, preference for and actual state of use of those native foods. The subjects consisted of 435 college students (170 males and 265 females) in Kyeongju area. The recognition, necessity, preference for, intake frequency of the native foods were measured on the five-point Likert scale. The results are as follows: The knowledge score of the native foods was 11.5 points. The recognition of the native foods showed a high mean value of 3.82 to "They are beneficial to the body." 96.0% of the respondents knew about "Hwangnamppang(a kind of baked goods)" and the most well-known native food to the students was "Hanjungsik (formal Korean course menu)" (92.1%), followed by "Haejangkuk"(89.6%). The preference and intake scores of the native foods were 3.4 and 2.3 points respectively. The largest portion(39.3%) of the respondents chose "special restaurants" to the question of were they tried the native foods. The most significant criterion for the choice of native foods was "taste"(63.1%). The most effective way to industrialize of commercialize the native foods was to "maintain the traditional tasted and yet, at the same time, develop strategies and recipes to suit the taste of today's people".(54.3%)

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 향토음식의 이론적 배경

Ⅲ. 연구방법

Ⅳ. 결과분석

Ⅴ. 결론 및 제언

참고문헌

키워드

native food recognition preference