표제지

목차

국문초록 9

Ⅰ. 서론 13

1. 연구배경 및 목적 13

2. 문헌고찰 16

1) 향토음식의 개념 16

2) 지역별 향토음식의 특징 16

3) 지역별 향토음식 개발의 선행연구 20

4) 전남지역 향토음식의 현황 25

Ⅱ. 연구 방법 28

1. 조사 대상 및 방법 28

2. 조사 내용 28

1) 함평관광자에 대한 사항 28

2) 식당운영자에 관한 사항 29

3. 자료의 통계 처리 29

Ⅲ. 연구 결과 30

1. 함평 관광자에 대한 사항 30

1) 조사 대상자의 일반적 사항 30

2) 관광 성향 32

3) 함평에 대한 인지도 42

4) 함평 관광 및 음식 52

2. 함평 소재 식당 운영업자에 관한 사항 58

1) 조사대상자의 일반적 사항 58

2) 식당 운영 관련사항 59

3) 함평의 향토음식에 대한 개선사항 63

Ⅳ. 결론 및 제언 65

Ⅴ. 참고문헌 68

Ⅵ. 부록 71

부록 1. 조사용 설문지 72

ABSTRACT 78

Table 1. The status of Jeollanam-do local native food 25

Table 2. General characteristics of subjects 31

Table 3. The number of times of sightseeing according to educational background 33

Table 4. Analysis of food at a Principal considering subject(educational background) 35

Table 5. Analysis of food at a Principal considering subject(region) 35

Table 6. Analysis of food at a Principal considering subject(gender) 36

Table 7. Analysis of information route of food choice according to age 40

Table 8. Analysis of information route of food choice according to educational background 41

Table 9. Analysis of information route of food choice according to region 41

Table 10. Analysis of experience of traveling Ham-pyeong according to region 43

Table 11. Analysis of awareness of Ham-pyeong according to gender 44

Table 12. Analysis of awareness of Ham-pyeong according to age 45

Table 13. Analysis of awareness of Ham-pyeong according to educational background 45

Table 14. Analysis of known scenery of Ham-pyeong according to age 48

Table 15. Analysis of known scenery of Ham-pyeong according to region 49

Table 16. Analysis of known food of Ham-pyeong according to region 51

Table 17. Analysis of intention to sightseeing Ham-pyeong according to age 53

Table 18. Analysis of intention to sightseeing Ham-pyeong according to educational background 53

Table 19. Analysis of the thing which want to present from sightseeing from Ham-pyeong according to age 55

Table 20. General characteristics of responders 58

Figure 1. The number of times of sightseeing per year. 32

Figure 2. Principal considering subject of sightseeing resort choice. 34

Figure 3. Preferring food at sightseeing resort. 37

Figure 4. Principal considering subject of restaurant choice. 38

Figure 5. Information route of food choice. 39

Figure 6. Experience of traveling Ham-pyeong. 43

Figure 7. Awareness of Ham-pyeong. 44

Figure 8. What comes to mind when think of Ham-pyeong. 47

Figure 9. Known scenery of Ham-pyeong. 48

Figure 10. Known food of Ham-pyeong. 49

Figure 11. Intention to sightseeing Ham-pyeong. 52

Figure 12. The thing which want to present from sightseeing from Ham-pyeong. 54

Figure 13. Dining cost per person at Ham-pyeong. 56

Figure 14. Preferring food at Ham-pyeong. 57

Figure 15. Managing restaurant period in Ham-pyeong. 59

Figure 16. The number of employees. 60

Figure 17. Principal customers of restaurant. 60

Figure 18. Time of customers visiting restaurant. 61

Figure 19. Main dish of restaurant. 62

Figure 20. The need of restaurant improvement. 63

Figure 21. Intention to attend course from district administration. 64