국내 관광지역 한식당의 김치 조달 및 제공 실태 비교
분야
사회과학 > 관광학
저자
정은희 ( Eun Hee Jung ) , 김희은 ( Hee Eun Kim ) , 류정표 ( Jung Pyo Ryu ) , 박성훈 ( Sung Hoon Park )
발행기관
한국관광학회
간행물정보
관광학연구 2012년, 제36권 제8호, 269~295페이지(총27페이지)
파일형식
19701650.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    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.
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