Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

The Impact of Recognition for Local Food on the Frequency of Visiting for Local Food Restaurants - Focusing on Residents in Kyungsangdo Areas -

향토음식에 대한 인식이 향토음식전문점 방문빈도에 미치는 영향 연구 - 경상도지역 주민을 중심으로 -

  • Lee, Yeon-Jung (Department of Food service management and Culinary, Gyeongju University)
  • Published : 2006.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

To analyse the impact of recognition for local food on frequency of visiting for local food restaurants, we surveyed 333 residents in the Kyungsangdo areas. The findings are summarized as follows. On interest of native foods, 'much' scored 40.6% and 'taste' scored 32.9%, in requirement of development. The criteria of selection of local foods was 62.3% in 'taste'. 'Institute(municipal government)' scored 31.3% as the main responsible body for the succession of local foods. The most significant criterion for tourism product of local foods was 'taste'(34.5%). The most effective way to popularize the local foods was to 'hold various kinds of cultural events'(27.5%). The necessity score on tourism product of local foods was 3.55 points. The highest recognition on native local foods was 'succession to next generation'(3.96 points). The most influential variable affecting the visit frequency toward local food restaurants was 'health factor'.

Keywords

References

  1. Cha SB, Park GT. 2003. The development of traditional local menus using medicinal cooked food in Chonan area. Korean J. Tourism & Leisure Research 15(2):9-22
  2. Chang HJ, Yang IS, Chung LN, Shin SY. 2004. The study on the present status of overseas and domestic tourism products focusing on traditional foods. Korean J. Food Culture 19(4):392-398
  3. Choi QS, Lee YH. 2004. A study on the strategies to modernize local dishes in Kyung-Buk for hotel menu -based on analysis of menus- Korean J. Tourism Information Research 16:45-69
  4. Choi SK, Lee YJ, Park SS. 2004. A verification study on the strengthening of recognition of native cuisine -with respect to Hadong-Gun area, Kyungsangnam-Do-. Korean J. Food Culture 19(3):285-294
  5. Jin YH, Kim SH, Kim JY. 2001. A study of traditional cuisine as tourism resource. J. Culture & Tourism 3:49-83
  6. Ko BS, Kang SW. 2004. A study on the perception for regional food in Dae-gu area. Korean J. Culinary Research 10(4):15-30
  7. Ko HS, Lee JY. 2003. A market segmentation of Korean outbound tourists by their motivation. Korean J Hospitality administration 12(1):103-118
  8. Kwon SJ, Lee JH. 2004. Development of native local foods of the northern part of Gyongsang-Bukdo and their commercialization. Tourism Research 19: 49-60
  9. Lee SH, Park YB. 2002. Tour experience program development a utilizable cooking peculiar of an Andong locality. Korean J. Culinary Research 8(3): 147-168
  10. Lee YJ, Choi SK. 2004. A study on the recognition and preference of university students for native foods in Gyeongju area. Korean J. Foodservice Management Society 7(1):157-174
  11. Min KH. 2003. A Study on the recognition and preference for traditional foods of university student in Jeonla-Buk area. Korean J Soc Food Cookery Sci 9(2):127-147
  12. Min KH. 2006. Menu evaluation for native foods in Jeonju area. Korean J. Soc. Food Cookery Sci. 22(1):96-104
  13. Min SH, Park OJ. 2004. A survey on the Korean food preference, frequency and nutritional knowledge of college students in Kangwondo area. Korean J. Food Culture 19(1):43-51
  14. Park BR. 2000. Development of tourist foods merchandising using traditional indigenous foods of Inje - Gun. Korean J. Tourism Research association 12:123-144
  15. Shin AS. 2000. A Research of traditional & native local foods in Busan. Korean J. Culinary Research 6(2):67-78
  16. Son YJ. 2005. A study on the need of development for tourism merchandising of regional cuisine in Kyonggi province. Tourism Research 21:211-226
  17. Yang HS, Rho JO. 2005. Recognition and preference of native local foods by university students in Chonbuk area. Korean J. Home Economics assoc. 43(11):49-58