아산시 관광 활성화 전략 방안 연구 옹기 및 발효 음식 체험관을 중심으로

• 영문명: A Study on the Strategy for the Promotion of Tourism in Asan City
• 발행기관: 한국해양관광학회
• 저자명: 추종호(Choo, Jong-Ho)
• 간행물 정보: 『해양관광연구』제11권 제1호, 79~91쪽, 전체 13쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2018.06.30

영문 초록

This study was conducted by adopting qualitative research methods for the development of tourism products at Asan OnggI and the fermented food experience center, the representative cultural assets of Asan. In an on-site survey, we analyzed the tourist resources of the Asan onggI and fermented food experience center to promote tourism products.First, programs should be developed through the formation of human and physical networks with daycare centers, kindergartens, elementary schools, middle schools and high schools, focusing on the development of cultural content centered on the community. Second, it should focus on developing education communities and family-centered programs, and on developing an eye level program that parents and children can share. Third, a multI-full experience program and a shared program should be developed and distributed to develop mutual development through exchange with various cultural contents located near the onggI experience center.

목차

I. 서 론

II. 아산시 관광마케팅 전략 현황

Ⅲ. 옹기 및 발효 전시 체험관 관광마케팅 전략 방안

Ⅴ. 결론과 제언

키워드

옹기 OnggI 발효 Fermentation 관광상품 Tourist merchandise 다각화 전략 Diversification strategy