Earticle

초록

영어

As the number of local festivals is increasing rapidly, more nationwide cooking contests are being held as part of supplementary events. Surprisingly, however, analysis and studies are hardly done at all regarding those contests so far. In this study, nationwide cooking contests held in 2012 are compared and classified by the date, the region or the type of organizer to analyze them by types. It turns out that many of the contests happened between September and November and the region of Seoul and surrounding Gyeonggi Province surpassed other regions in holding those events. In terms of the type of organizers, local authorities held most of them, indicating these cook-offs were mainly planned to help identify local dish and boost local economy. Since I planned and directed the cooking contest for Gyeonggi Food Festival, the tested process of planning and implementing is introduced along with ideas for improvement, which intends to provide practical guidelines for planning well-designed culinary contests. Furthermore, both planners and researchers in the field of cooking contests who want to maximize the guest satisfaction by avoiding typical contests may find this study helpful and inspiring to build a differentiated strategy. Prospective culinary professionals preparing for cook-offs and faculty in the culinary institutions who train their students for contests may make good use of the study as it analyzed types of nationwide cooking contests in Korea.

목차

Abstract
 I. 서론
  1. 문제제기 및 연구 목적
  2. 연구 방법
 II. 본론
  1. 국내 요리 경연대회의 현황 분석
  2. 국내 요리 경연대회의 개최 지역별 분류
  3. 국내 요리 경연대회의 주최자의 성격과 개최 목적별 비교분석
  4. 2010 경기도 대표 음식발굴 경진대회의 사례
 Ⅲ. 결론
 참고문헌

키워드

저자

• 장혜진 [ Chang, Hea Jin | 한양여자대학교 외식산업과 강의전담 조교수. ] 교신저자
• 송진영 [ Song Jin Young | 경기대학교 관광전문대학원 식공간연출전공 ]

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