한식 메뉴 명명의 기준 검증 및 재명명
분야
사회과학 > 관광학
저자
한경수 ( Kyung Soo Han ) , 이진용 ( Jin Young Lee )
발행기관
한국관광학회
간행물정보
관광학연구 2012년, 제36권 제3호, 233~252페이지(총20페이지)
파일형식
19702002.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    The aim of this research was to analyze the impact of meaning and the resulting outcome of Korea food menu naming and renamimg. The result shown the main dish of Korean Food was reclassified to Rice, Fried Rice, Rice Mixed with Vegetable and Beef, Porridge and Noodle. Also, the soup of sub dish was reclassified to Soup, Cold-Soup, Soybean Paste Soup, Thick Beef Bone Soup and Stew, and side dish was reclassified to Vegetable Side Dishes, Fresh-Vegetable Side Dishes, Cold-Vegetable Side Dishes, Steamed, Boiled, Grilled, Stir-Fried, Fried, Pan-Fried, Kimchi and Pickled Vegetables. When the renaming standard of Korean Food was developed, an first standard was the combination of main menu name, sub menu name, main seasoning name and main recipe. Later, the definition for each menu reclassification was established. More recently, standard language and native language of the National Institute of the Korean Language 「Standard Korean Language Dictionary」has been adopted. Based on this rule, the names of total 18 menu were renamed for the intention of further establishing consumer trust through standard menu name in food service industry, increase sales volume through customer repurchase and make use of as a new marketing tool for Korea food brand.
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