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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.

In an effort to compare and analyze the preservation methods for vegetables during the Joseon Dynasty, a study on Jeungbosallimgyeongje, which documents a detailed description of such methods, was conducted followed by a comparison research with Eumsikdimibang, Sallimgyeongje, and Gyuhapchongseo, which were all written before and after Jeungbosallimgyeongje was drafted. The results are as follows: 1. There are 21 types of vegetable preservation methods listed in Jeungbosallimgyeongje, and for the purpose of this study, these methods were categorized in accordance with vegetable types such as fruit-bearing vegetables, leafy vegetables, root vegetables and so forth. 2. In case of the preservation method for fruit-bearing vegetables such as eggplants and cucumbers, they were piled in layers with dry ashes inside a pot and buried into the ground. In addition, white gourds and pumpkins could be stored until the spring when kept in warm places to maintain temperature. 3. Preservation methods for general leafy vegetables are also documented to Eumsikdimibang and Jeungbosallimgyeongje. They were flattened and stored in a hole in the ground. 4. Root vegetables such as radish, turnip and taro were mostly stored in a pit. 5. There were cases where vegetable roots were planted in a pit and their new buds were eaten. It is recorded that the buds from these vegetable roots were tender and tasteful. 6. Another preservation method was drying vegetables. Rapeseed, young garlic stem, lettuce stem, bamboo shoot, pine mushroom, royal fern, and bracken mostly employed the drying preservation method.

Restaurants often show pictures of their dishes in the menu. This study looks at the importance of the visual qualities of those photos and resulting difference in customer satisfaction. The foodservice industry is facing a fearless competition and it is of the benefit to understand how customers actually respond to the photos of dishes from the menu, compared to the general perception that showing them is an effective tool for marketing and communication. Mainly based on the images of menus used by restaurants, the importance of menu photos as perceived by customers and resulting satisfaction is being investigated in the study, aiming to facilitate the use of menu images in the menu book with efficiency and marketing effects for the benefit of restaurateurs. Questionnaires were made based on several references relative to the purpose of the study and questions are grouped into 10 to 15 each by restaurant-related or images of dishes. The SPSS 10.0, the package for statistical analysis in social science is used for frequency analysis to provide a demographic description of those surveyed andfor t-test and analysis of variance (ANOVA) to tell the difference between the menu photos, a visual element of the restaurant, and demographic factors. It suggests first that the photo of the menu should be presented together with texts to increase user information satisfaction in terms of marketing and the dishes need to look delectable in the picture and still corresponds to the actual ones. Second, avoid exaggeration or too much embellishment for the photos and make sure they match the food they show as much as possible so that customers can gain confidence in the restaurant and raise their expectation for their following dining experience based on the scrumptious image. It is unfortunate that the study is somewhat limited for generalization of the findings as it is based on the experiences dependent on the recollection of the respondents and there is an ambiguous time distinction between visiting the restaurants and filling out the questionnaire. It also contains only descriptive texts for pictures of the menu book and does not reflect a variety of visual factors.

The catering industry in Korea is rapidly growing in size and sophistication. Companies are making various requests these days. Nevertheless, researching the industry is still inactive. It requires academic attention to improve customer satisfaction and meet corporate demands amidst market changes. To help build corporate marketing strategy and enable mutual development for both client companies and caterers, this study looks into multiple marketing examples and explores progressive direction to follow in the catering market. After a literature review and case studies, the study reveals that customers of catering service do not regard catering only as setting and serving food but also as a refined marketing tool and part of sales promotion methods. It suggests that the menu should be in concordance with the corporate image and the theme and concept of the event and that the dining space can be planned to evoke the event. By facilitating a multisensory experience at the venue, the corporate image is expected to improve. Furthermore, it results in increase in sales for the company and satisfaction and the sense of unity among the employees.

This study was intended to investigate the tabletop element of the dining space presentation and its arrangement shown in the court banquet painting and uikue with a focus on the social and cultural environments of the late Yi Dynasty. For this purpose, this study attempted to investigate the court banquet, the court banquet painting and uikue of the Yi Dynasty through an investigation into the literature. That is, it attempted to analyze the tabletop elements of eating space presentation and arrangement for its elements through six paintings and their relatde records, such as Kichukjinchando and, Kichukjinchaneuikue, Mushinjinchando and Mushinjinchaneuikue, Jeonghaejinchando and Jeonhaejinchaneuikue, Shinchukjinchando and Shinchukjinchaneuikue, Iminjinyeondo and Iminjinyeoneuikue. As a result of the study the 1) The tabletop elements expressed in the court banquet can be divided into tableware, cutlery, table and centerpiece. The tableware includes bottles, cups, brass bowels with a lid, hearths, jars and the like and the centerpieces are flower and candlestick. 2) Overall, the tabletop elements for the banquet drawn in the dish-used painting of uikue are understood as repeatedly represented in almost the same form or pattern in any time. In this study attempted to investigate and analyze only the main place for the king, in the court banquet painting. It is necessary to make a comprehensive study of several elements shown in the court banquet painting in the future. Especially, it was impossible to find out the accurate arrangement of tableware, or dishes in the court banquet painting and uikue. Accordingly, it would be necessary to make an in-depth study of the arrangement of tableware, or dishes by comparing it with the Korean tableware arrangement.