국내 관광지역 한식당의 김치 조달 및 제공 실태 비교

• 영문명: A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces
• 발행기관: 한국관광학회
• 저자명: 정은희 김희은 류정표 박성훈
• 간행물 정보: 『관광학연구』제36권 제8호, 269~295쪽, 전체 27쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2012.10.31

영문 초록

This study was designed to investigate the supply and serving conditions of Kimchi in the Korean restaurants located in Seoul, Kyeonggi, Daejeon, Kyeongju, Busan, and Jeju island in South Korea. The selection of the above cities or districts was based of the proportion of foreign residents residing in these locations and / or tourist visitation. More than half of all restaurants reported to serve self-made / homemade Kimchi. Also identified is that as a result of supply difficulties of Kimchi materials happened frequently in Korea, amongst other considerations, that a certain minority purchase commercial Kimchi from manufacturers. Kimchi was accounted for nearly 40 percent of total number of side dishes and served mainly to guest as Chinese cabbage Kimchi at restaurants. Although foreign customers have increased considerably over the last decade in these location, Kimchi as a specialized or localized item was not seen served at the restaurants surveyed. According to interviews, most managers did not consider customer’s preference and did not indicate a willingness to make or serve a modified version of kimchi which would potentially be better liked by certain non-Korean visitors to Korean restaurants.

목차

I. 서론

II. 김치 세계화 전략 수립을 위한 연구 전개

III. 연구 설계 및 조사 방법

IV. 결과 분석

V. 결론 및 시사점

참고문헌

키워드

한식당 관광지역 김치 Korean restaurant Tourism Province Kimchi