향토음식 메뉴개발에 관한 연구

• 영문명: A study on the development of the local traditional menu in Chonan area
• 발행기관: 한국외식경영학회
• 저자명: 차석빈(Suk bin Cha) 임주환(Ju whan Lim) 이애자(Ae ja Lee)
• 간행물 정보: 『외식경영연구』3권 2호, 211~229쪽, 전체 18쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.12.31

영문 초록

Using Korean restaurant owners sample, this study conducted an empirical research to examine the possibility of the development of the local traditional menu in Chonan area. Research findings reveal that respondents thought sausages as the local traditional menu followed by mung bean pancakes and duck food. Major problems of the local traditional menu were identified, including the lack of popularity, lack of special flavor, low profitability, and complex cooking method. Overall, no specific menus were revealed as the local traditional menu in Chonan area. For the development direction of the local traditional menu in the future, respondents suggested food made of walnuts for which Chonan is noted. Special importance of the local traditional menu was attached to the quality and flavor of food. Regarding selling and profitability of the local traditional gnu if developed in the future, they showed relatively high willingness to sell and expeckation of profitabffity. In conclusion, the necessity of the development of the local traditional menu among Korean restaurant owners in Chonan seems to be urgent. The article concludes with implications of the study results and suggestions for future research.

목차

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법론

Ⅳ. 분석결과 및 논의

Ⅴ. 결론

참고문헌

Abstract