향토음식의 관광상품화 방안에 관한 연구 : 강릉 전통음식을 중심으로
A Study on Tourism Merchandising of Local Food & Beverage : Focuses on Traditional Cuisine of Gangneung
- 발행기관 강릉원주대학교 경영정책과학대학원
- 지도교수 최웅
- 발행년도 2009
- 학위수여년월 2009. 8
- 학위명 석사
- 학과 및 전공 관광학과
- 원문페이지 vi, 102 p.
- 본문언어 한국어
초록/요약
On travelling, it is very increasing that the visitors have the local food however, most of the governments do not find and develope their own local food. The purpose of this study is to promote tourism products as searching and developing the local food in Gangneung. Therefore, we investigated the research of the tradition food and the cases of domestic and foreign. We conducted the survey of 500 Gangneung Residents and the visitors from January 20th to February 20th, 2009 and 430 persons answered the questionaire. This survey was proved by SPSS+/Win 12.0 program and we used the ways of frequency analysis, descriptive analysis, One-Way ANOVA to have great confidence. The result of this survey showed that the tourists were usually visiting to Gangneung with their family, relatives and friends. “Chodangsundubu(uncurdled bean-curd)” is their favorite food, after "Gamjabuchim(potato cake)", "Ojingeosundaea(sausage of bean curd and green-bean sprouts stuffed in cuttlefish)", "Hoeguksu(cuttlefish slice with the vegetables)". Accordingly, they preferred to go to eat to "Chodangdubumaeul", "Jumunjihoeo Center”, “Gyeongpohoe Center” during there staying Gangneung and regarded "Hangwa" and "Ojingeo" as the speciality in Gangneung and wanted to buy them back to their house. The 32.8 percent of them got the information about the local food from their acquaintances and the 13.9 percent of them were looking for the local food from the travel guide, internet etc. by themselves. Most of them answered that eating the rocal food during their trip was very important therefore, we should develope the local food as soon as possible. Specially, there is higher 3 points than the average in field of the development of the local food and services in the restaurants. The development, taste and diversity about the local food positioned in the high ranks. Consequently, the local food was regarded as the important factor in travelling. Based on this survey, we crystallized into a feasible project called "Gangneung LOHAS Package" to promote tourism products. This project using the tradition food includes the recipe, ingredients, speciality etc. Also it is related to the tourist attractions, the local festivals, the events, the city-image and the culture etc. Even though Gangneng is one of the famous tourism cities in Korea unfortunately , we didn't try to find the our own local food to increase the earnings . As a result, we should do our best to activate the proposed strategy with the local government.
more목차
Ⅰ. 서론 = 1
제 1절 문제의 제기 및 연구의 목적 = 1
1. 문제의 제기 = 1
2. 연구의 목적 = 2
제 2절 연구의 방법 및 범위 = 5
Ⅱ. 이론적 고찰 = 7
제 1절 향토음식의 개념 및 특징 = 7
1. 향토음식의 개념 = 7
2. 향토음식의 지역적 특징 및 종류 = 9
3. 강릉지역 향토음식의 특징 및 종류 = 12
제 2절 향토음식의 관광상품화 및 파급효과 = 21
1. 관광상품의 개념 = 21
2. 향토음식의 관광상품화 = 22
3. 향토음식 관광상품화의 파급효과 = 27
제3절 국내외 향토음식의 관광상품화 사례 = 30
1. 국내 향토음식의 관광상품화 사례 = 30
2. 국외 향토음식의 관광상품화 사례 = 38
Ⅲ. 강릉지역 향토음식의 실증분석 = 45
제 1절 조사설계와 분석방법 = 45
1. 표본의 선정 및 자료수집 = 45
2. 설문지의 구성 = 46
3. 분석방법 = 48
제 2절 실증분석결과 = 49
1. 표본의 인구통계적 특성 = 49
2. 표본의 이용행태 특성 = 50
3. 강릉향토음식에 대한 인지도 = 52
4. 향토음식개발 및 식당서비스의 중요도 분석 = 54
5. 신뢰도 및 요인분석 = 55
6. 이용행태 특성에 따른 차이분석 = 57
제3절 분석결과에 따른 시사점 = 63
Ⅳ. 강릉지역 향토음식의 개선 및 관광상품화 방안 = 67
제 1절 강릉지역 향토음식의 개선방안 = 67
1. 지방자치단체의 정책추진 방안 = 67
2. 시민의 개선방안 = 71
제 2절 강릉지역 향토음식의 관광상품화 방안 = 75
1. 강릉 대표먹거리의 관광상품화 전략 = 75
2. 강릉향토음식의 관광상품화 방안 = 77
Ⅴ. 결론 = 88
제 1절 연구의 요약 및 시사점 = 88
제 2절 연구의 한계 = 91
참고문헌 = 92
설문지 = 95
ABSTRACT = 99
