Earticle

초록

영어

This study aims to seek ways to industrialize Jeollanam-do's outstanding local dishes by examining the number of restaurants and the proportion and significance of Korean restaurants found in 10 main cities and counties in Jeollanam-do. Of the restaurants in these cities and counties, Korean restaurants made up 50.0% of the total. The average population to restaurant ratio was 74.6 to 1 which indicated greater competition between restaurants compared to large cities. The population to Korean restaurant ratio was 149.2:1, showing that one Korean restaurant corresponds to around 150 members of the population. Exemplary restaurants made up 3.9% of the total. Exemplary Japanese restaurants comprise 13.8% of this figure while exemplary Korean restaurants amount to 4.2%. This suggests a need to increase the proportion of exemplary Korean restaurants to the 10% range in order to achieve an overall quality enhancement for Jeollanam-do food. Improved dining venues and an enhanced food and dining culture are necessary in order to use Jeollanam-Do food to develop a value-added food industry.

목차

Abstract
 I. 서론
 II. 연구내용 및 방법
  1. 조사 대상 및 기간
  2. 조사 내용 및 방법
  3. 자료의 분석
 III. 전라남도 음식의 이론적 배경 및 향토음식 상품화 방안
  1. 전라남도 한식의 특징
  2. 남도 향토음식 현황 및 발전방향
  3. 음식 관광에 관한 선행연구
  4. 향토음식 관광 상품화에 관한 선행연구
 IV. 결과 및 고찰
  1. 전라남도 음식점 현황 기초조사
  2. 지역별 한식당이 차지하는 비중
  3. 인구수 대비 음식점 비율
  4. 인구수 대비 한식당 비율
  5. 모범음식점 구성 현황조사를 통한 전라남도 한식당 개선 방안
  6. 업태별 인구점유비
  7. 남도한식의 음식 유형별(업태별) 분류 현황
  8. 전라남도를 대표하는 남도음식명가(남도별미 포함) 지정 운영현황
  9. 남도한식 표준화 연구
 V. 요약 및 결론
 참고문헌

키워드

저자

• 박연진 [ Park Yeon Jin | 전남도립대학 한국음식과. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  식공간연구 [JOURNAL OF THE TABLE & FOOD COORDINATE]

• 간기

  반년간

• pISSN

  1976-3182

• 수록기간

  2006~2012

• 등재여부

  KCI 등재후보

• 십진분류

  KDC 594 DDC 641