한식의 확산을 위한 수용자 범주별 촉진요인과 저해요인

• 영문명: The Facilitating and Constraint Factors of Korean Food Diffusion to Different Types of Korean Restaurant Users in New York
• 발행기관: 한국관광학회
• 저자명: 韓京秀 Heidi Sung 閔智恩
• 간행물 정보: 『관광학연구』제34권 제7호, 207~231쪽, 전체 25쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2010.10.31

영문 초록

Using a mixed method, this study investigated the facilitating and constraint factors of Korean food diffusion among different types of Korean restaurant users in New York. Based on a sequential exploratory design, first, in-depth interviews with 13 owners of popular Korean restaurants in New York were proceeded. Then, a quantitative data were collected from 245 non-Korean users of 8 Korean restaurant in New York in 2008. The users were classified into five food adopter categories based on the their level of acceptance on a new food. Results showed that “tasty food” was the most important facilitating factor of Korean food diffusion, while “lack of awareness” was the most important constraint in diffusing Korean food in New York. Result also indicated that there were significant relationship between the types of Korean restaurant users and their evaluation on the facilitators and constraints.

목차

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 연구방법

Ⅳ. 연구 결론 및 고찰

Ⅴ. 결론

감사의 글

참고문헌

키워드

수용자 범주 촉진요인 저해요인 확산이론 한식 음식점 Adopter category Push factor Pull factor Diffusion theory Korean restaurant