도시 지역과 농촌 지역의 음식점 분포와 접근성의 비교

김성아,최정숙,정효지,장미진,김영,이상은 한국영양학회 2014 Journal of Nutrition and Health Vol.47 No.6

Purpose: The purpose of this study was to measure accessibility and to examine distribution of restaurants in the localcommunity. Methods: The target area of this study was two urban areas and a rural area in a city. We collected locationinformation on all restaurants in target areas and classified all restaurants according to Korean food restaurants and Non-Korean food restaurants. We measured restaurant density per 100 m from the residences of the study population andcalculated the distance of the nearest restaurant from the residences of the subjects using the Geographic InformationSystem (GIS) analysis method. We compared the accessibility and distribution of restaurants in urban areas with that of therural area, and compared the accessibility and distribution of Korean restaurants with that of Non-Korean restaurants. Results: Restaurants in urban areas were more dense than those in the rural area, and, in urban areas, restaurants wereintensively distributed around the subjects' residence. Also, there were more Non-Korean food restaurants than Korean foodrestaurants in urban areas, and it was opposite in the rural area. Conclusion: It is important that we understood the currentstate of the restaurant environment in the local community using GIS analysis for the first time in the field of foodenvironment. Further research is necessary on the association of restaurant environments and the dietary life of thepopulation. 본 연구는 지역사회의 식환경 측정에 대한 시도로, 우리나라 일개 지역의 음식점의 분포와 접근성을 도시지역과농촌지역으로 나누어 살펴보고, 우리나라 식생활의 특성을 반영하는 한식 음식점과 비한식 음식점의 분포와 접근성에 대해서 살펴보았다. 도농통합시에 해당하는 경기도일개 시의 도시지역 2개 동과 농촌지역 1개 면을 대상으로, 해당지역에 위치한 음식점의 위치 정보를 수집하였고, 한국표준산업 분류체계에 따라 한식 음식점과 비한식 음식점으로 분류하였다. 조사 대상지역의 일부 거주자를 선정하여 대상자의 거주지를 기준으로 GIS 분석을 통해 단위구역 당 음식점의 밀도와 가장 가까운 음식점까지의 거리를 산출하였다. 그 결과, 도시지역이 농촌지역에 비해 음식점의 밀도가 높고, 음식점의 상권이 거주지를 중심으로 집중적으로 분포하는 것을 확인할 수 있었다. 또한 도시지역은 한식 음식점보다 비한식 음식점의 접근성이 좋았던 반면, 농촌지역은 한식 음식점이 비한식 음식점보다 접근성이 좋았다. 본 연구는 최근 여러 분야에 접목되고 있는 GIS 를 식환경 분야에 처음 도입하여 우리나라 지역사회의 외식환경의 현황을 파악한 연구로서 의의가 있으며, 추후 외식환경과 개인의 식생활의 연관성을 파악하기 위한 후속연구가 필요할 것으로 사료된다.

한·중 전통식 레스토랑에의 전통장식요소 적용현황 비교

팽스스(Peng, si-si),신경주(Shin, Kyung-Joo) 한국실내디자인학회 2012 한국실내디자인학회논문집 Vol.21 No.5

In these days, restaurants are not simply used as a physical space but used as a cultural space in which people can enjoy and experience different cultures and traditional images. Moreover, from the restaurants design elements which help to form the atmosphere of the restaurants which serve food of specific country, we can see the history and traditions of that country. The additional value of the traditional decorative components which are the main factors forming the atmosphere of the restaurant will be different according to the various expressions used in the restaurant space. For this article, 12 restaurants, Norangjugory korean restaurant, Yongsusan korean restaurant, Best well-bing food restaurant, Awoolim, Mugunhwa, Ondal in Korea, and Songhelou, South Beauty, Xuxian restaurant & lounge, Beijing dadong roast duck restaurant, The horizon chinese restaurant, Dynasty jade garden in China, were selected for the field study. This study focused on a comparative analysis of the traditional decorative elements, especially, the application rate of the traditional decorative elements. The analyzed elements are nature, religious beliefs, history and culture for the intangible elements and facade, courtyard, trademark, ground, wall, ceiling, door, window, furniture and adornment for the tangible elements. After that, we analyzed the rates of the use of traditional decorative elements and modern decorative elements. Through the survey result and ratio analysis, we concluded as below. In Korean restaurant, traditionality is expressed in furnitures while, in Chinese restaurant, traditionality is expressed in decorative pattern. When it comes to the intangible elements among the traditional decorative components of the Korean and Chinese restaurants, Chinese and Korean restaurants have similarities in emphasizing the natural elements. Korean restaurants focus much on the environmentally friendly parts, while Chinese restaurants focus much on the fantastic natural atmospheres like those shown and expressed in the poems. As for religion characteristics, Chinese restaurants emphasize "geomancy" more than Korean restaurant. When it comes to the visible elements among the traditional decorative components of the Korean and Chinese restaurants, in Korean restaurants, the interior part has more traditionality than exterior part, while in Chinese restaurants, the exterior part has more traditionality than the interior part.

연구논문 : 해외 한식당 마케팅 커뮤니케이션 매체 및 한식당 이용에 대한 태도 분석 -한식당 이용 경험 및 국가별 차이를 중심으로-

안지애 ( Jee Ahe Ahn ),양일선 ( Il Sun Yang ),신서영 ( Seo Young Shin ),이해영 ( Hae Young Lee ),정유선 ( Yoo Sun Chung ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.6

The purpose of this study was to propose effective marketing communication strategies for overseas Korean restaurants through a multilateral comparison analysis of American, Chinese, and Japanese consumers` attitudes towards communication media and Korean restaorants. The survey was written in English, Chinese, and Japanese, with guideline for surveyors, and conducted using both online and offline methods. Samples were collected from five major cities - Los Angeles, New York, Tokyo, Beijing and Shanghai, which are the foothold for the globalization of Korean food. When it comes to attitudes towards communication media, word-of-mouth showed a high mean value, indicating it as the most useful and reliable media recognized by consumers who visited Korean restaurants. Furthermore, the necessity of recognizing the importance of visual communication in the physical environment of Korean restaurants and specialized websites, featuring restaurants and gourmet food, was observed. Consumers in all three nations chose word-of-mouth as the most useful and reliable media for learning about Korean restaurants. In addition, American consumers highly depended on signage and restaurant exteriors. Chinese consumers highly recognized the usefulness and reliability of offline media, such as newspapers, magazines, and events, while Japanese consumers considered online media, such as gourmet websites, blogs and social networks, as useful and reliable sources. A significmuly positive attitude and high value was observed in all who had visited Korean restaurants, American and Japanese consumers had a significantly higher rate of intention to visit Korean restaurants in the future and to tell others about their satisfaction with Korean restaurants. Meanwhile, the average rate of prior preference for Korean restaurants (when choosing restaurants) was the lowest in all three countries. This study is useful for both the Korean government and food enterprises abroad to plan and develop marketing communication strategies properly for overseas Korean restaurants.

사회연결망 분석을 활용한 음식점 방문 패턴에 관한 연구: 1인 가구와 다인 가구 비교 관점에서

윤선미,박현정,박득희 한국호텔외식관광경영학회 2022 호텔경영학연구 Vol.31 No.7

The purpose of this study is to investigate the relationship between consumers' preferred restaurants and to find out how the select restaurants of single-person households and multi-person households differ. The analysis method performed in this study is as follows: First, density analysis was performed to investigate the basic characteristics of the network of single-person households and multi-person household groups. In addition, in-degree centrality analysis, out-degree centrality analysis, and mediation centrality analysis were performed within the social network. Also, in order to statistically verify the difference in the connection type between the single-person household network and the multi-person household network, a Bootstrap Paired Sample T-test based on a permutation test was performed. The results of this study are as follows: First, the density index confirmed that respondents from multi-person households showed more diverse restaurant visit patterns than respondents from single-person households. Second, as a result of the in-degree centrality analysis of preferred restaurants, the single-person households were Korean restaurants, and the multi-person households were Korean meat restaurants, pizza, hamburgers, and sandwiches. Third, as a result of the out-degree centrality analysis of preferred restaurants, the single-person households were Korean restaurants, and the multi-person households were Korean restaurants and Korean meat restaurants. Finally, as a result of analyzing the centrality of preferred restaurants, Korean restaurants, Korean meat restaurants, and Japanese cuisine restaurants were all ranked 1st, 2nd, and 3rd in the restaurant network for both single-person and multi-person households. Using the results of the analysis, we analyzed the difference between the restaurants preferred by single-person households and multi-person households and suggested directions for follow-up studies by using various data related to preferred restaurants and expanding various research methodologies. 본 연구는 소비자가 선호하는 음식점간의 연결 관계를 조사하여 1인 가구와 다인 가구의 선호하는음식점이 어떻게 다르게 나타나는지 알아보고자 한다. 본 연구에서 수행한 분석 기법을 살펴보면 다음과같다. 우선, 1인 가구와 다인 가구 집단의 연결망 기초적 특성을 조사하기 위해서, 밀도 분석을 하였으며, 사회연결망 안에서 내향 연결정도 중심성(in-degree centrality) 분석과, 외향 연결정도 중심성(out-degree centrality) 분석, 그리고 경유지의와 매개자의 역할을 하는 매개 중심성 분석을 수행했다. 또한, 1인 가구연결망과 다인 가구 연결망 간의 연결 형태의 차이를 통계적으로 검증하기 위해서 순열(permutation) 검정을기반으로 하는 Bootstrap Paired Sample T-test를 수행했다. 연구 결과를 살펴보면 다음과 같다. 우선, 밀도지수는 다인 가구의 응답자들이 1인 가구 응답자보다 더욱 다양한 음식점 방문 패턴을 보이는 것을 확인했다. 둘째, 선호하는 음식점의 내향 연결정도 중심성 분석결과 1인 가구 음식점 연결망은 1순위는 한식음식점다인 가구 음식점 연결망의 1순위는 한식육류요리와 피자, 햄버거, 샌드위치로 나타났다. 셋째, 선호하는음식점 외향 연결정도 중심성 분석결과를 1인 가구 음식점 연결망에서 1순위로 도출된 한식음식점, 다인가구 음식점 연결망에서 1순위로 도출된 한식 음식점과 한식육류요리로 나타났다. 마지막으로, 선호하는음식점 매개 중심성 분석결과 1인 가구와 다인 가구 모두 음식점 연결망에서 1, 2, 3순위는 한국 음식점, 한식육류음식점, 그리고 일식요리 전문점으로 나타났다. 분석 결과를 활용하여 1인 가구와 다인 가구가선호하는 음식점의 차이를 분석하고 선호하는 음식점에 관련한 다양한 자료를 활용과 다양한 연구방법론에대한 확장을 통한 후속 연구의 방향성을 제시했다.

대형 외식업소 조리종사자 위생인지도와 수행도 및 고객 위생만족도

박유화(Park You-Hwa),전소윤(Jun So-Yun),이연경(Lee Yeon-Kyung) 韓國營養學會 2007 Journal of Nutrition and Health Vol.40 No.6

The purpose of this study was to investigate the foodservice employees’ awareness and performance in sanitation and customers’ satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees’ awareness of sanitation and customers’ satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees’ hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees’ awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants; and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers’ satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants; with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants; with servers, tableware, and utensils in Japanese style restaurants; and with kitchen environments and servers in buffetstyle restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

영국 소비자들의 한국레스토랑 방문 동기와 선택속성

장서연(Seo Yeon Jang) 한국호텔외식관광경영학회 2014 호텔경영학연구 Vol.23 No.1

Previous study has identified that important motives and attributes in restaurant selection can differ according to the type of restaurants. The objectives of this study are (1) to identify if there are any unique motives for visiting Korean restaurants, which are different from motivational factors that people have when they go to general restaurants, and (2) to explore what makes UK customers choose or hesitate to go to Korean restaurants. This study adopted a qualitative study approach, using semi-structured interviews. 21 British customers who had experienced Asian restaurants were recruited, including both those who had been to Korean restaurants and those who had never been to Korean restaurants but had been to other Asian restaurants, to compare what makes them visit other Asian restaurants while hesitating to go to Korean restaurants. The outcome of this study identifies two motivational factors that influence UK customers to visit Korean restaurants: personal factors, interpersonal factors. In addition, attributes that UK customers consider when they choose to visit Korean restaurants were also identified. The findings showed that while there are unique motivational factors for visiting Korean restaurants compared to other general restaurants in the UK, general restaurant selection attributes such as food quality and service are expected to be better than British restaurants. In addition, it was found that Korean restaurants can serve as cultural ambassadors to convey Korean cultures, since UK customers` critical motive to visit Korean restaurants is to learn about other cultures.

대구·경북지역 중국음식점의 탄생과 발전 과정 - 화교 중국음식점을 중심으로 -

이정희 동아대학교 석당학술원 2024 石堂論叢 Vol.- No.89

본 논문은 대구·경북 지역 화교 경영 중국음식점의 탄생과 발전 과정을 검토한 것이다. 지역 첫 중국음식점은 대구에 화교가 정착한 초기인 1910년대에 탄생했으며, 1920년대 들어서는 대구부뿐 아니라 경상북도 군 지역으로까지 확산했다. 중국음식점 가운데 군방각은 당시 조선에서도 열 손가락 안에 드는 고급 중국음식점으로서 알려져 있었다. 중국음식점이 이렇게 지역에서 인기를 끌고 확산한 배경에는 저렴한 호떡에서 고급 요리까지 다양한 층위의 메뉴를 가지고 있었고, 조선인의 입맛에 잘 맞은 점이 작용했다. 1931년 화교배척사건과 중일전쟁 직후 지역 중국음식점은 귀국하는 화교의 증가로 문을 닫는 곳도 많았지만 점차 안정을 되찾으면서 회복하는 추세를 보였다. 한국전쟁 발발로 지역에 피난 온 한국인과 화교의 증가로 타 지역과 달리 지역의 인구는 해방 이전보다 2.4배 증가하고, 섬유산업을 중심으로 한 산업경제가 발전해, 1950년대 후반 화교 중국음식점은 급증했다. 지역 중국음식점 수는 전국에서 서울에 이어 두 번째로 많았다. 하지만 1960년대 후반 한국정부의 각종 규제와 화교 인구 감소로 인한 일손 부족, 한국인 중국음식점의 증가와 경쟁 등으로 인해 지역 중국음식점 수는 급감했다. 하지만 화교 중국음식점 중화반점, 인화반점, 태산만두 등은 노포로서 화교 중국음식점의 명맥을 이어가고 있다. This paper examined the birth and development process of Overseas Chinese restaurants in the Daegu and Gyeongbuk regions. The first Chinese restaurant in the region was established in the 1910s, when Chinese immigrants first settled in Daegu, and in the 1920s, it spread not only to Daegu but also to the Gyeongsangbuk-do region. Chinese restaurants consisted of fine dining restaurants, relatively small restaurants, and very small hotteok restaurants. Gunbangkak Chinese restaurant was known as one of the top ten high-end Chinese restaurants in colonial Korea. The reason why Chinese restaurants became so popular and spread in the region was that they had a variety of menus, from cheap hotteok to high-end dishes, and that they suited the tastes of Koreans. Immediately after Riot Incident against Chinese in 1931 and the second Sino-Japanese War, many local Chinese restaurants closed due to the increase in Chinese returning home, but they gradually regained stability and showed a gradual recovery trend. During the second Sino-Japanese War, most of the executives of Overseas Chinese Merchants Association of Daegu were Chinese restaurant managers, and Chinese restaurants were completely at the center of the Overseas Chinese economy of Daegu. Due to the increase in the number of Koreans and Chinese who took refuge in the region after the outbreak of the Korean War, the population of the region increased by 2.4 times compared to other regions compared to before liberation, and the industrial economy centered on the textile industry developed, and the number of Chinese restaurants among Chinese restaurants increased rapidly in the late 1950s. The number of local Chinese restaurants was the second largest in the country after Seoul. However, in the late 1960s, the number of local Chinese restaurants plummeted due to various regulations by the Korean government, labor shortages due to the decline in the Chinese population, and the increase and competition of Korean Chinese restaurants. Gunbangkak chinese restaurant, which was a symbol of local Chinese restaurants, closed in 1968 due to competition from Girinwon Chinese restaurant. Girinwon Chinese restaurant eventually closed in 2019, and all local high-end Chinese restaurants disappeared. However, Chinese restaurants for overseas Chinese such as Junghwa Chinese restaurant, Inhwa Chinese restaurant, and Taesan Dumpling restaurant are long-established restaurants that are continuing the legacy of Chinese restaurants for overseas Chinese.

레스토랑 유형별 서비스 인카운터 품질의 중요도 및 수행도 분석

조미나(Mina Jo) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.8

본 연구에서는 레스토랑 유형별로 서비스 인카운터가 발생되는 지점 중 서비스 인카운터 품질을 위해 중점적으로 관리해야 하는 지점을 규명하고자 하였다. 연구 결과 레스토랑 유형에 관계없이 상호작용품질, 결과품질, 물리적 환경품질 등 서비스 인카운터 품질을 구성하는 요소의 중요도와 수행도 간에 차이가 있는 것으로 나타났다. 즉, 각 요소의 중요도는 높게 나타난 반면, 수행도는 이에 미치지 못하는 것으로 나타났다. 한편, 레스토랑 유형에 따른 차이를 확인해 본 결과, 상호 작용 품질과 물리적 환경 품질의 중요도와 수행도, 결과품질의 수행도는 레스토랑 유형에 따라 통계적으로 유의한 차이가 있었지만, 결과품질의 중요도에 대해서는 레스토랑 유형에 따른 유의한 차이가 나타나지 않았다. 즉 음식의 질을 나타내는 결과품질의 중요도는 레스토랑의 유형에 관계없이 고객들에게 중요하게 여겨지는 것으로 나타났다. 이는 Yoon과 Hwang(41)의 연구 결과와 같은 내용으로, 음식 맛이 좋으면 고객이 서비스 실패를 경험하더라도 재이용 의지를 보이므로, 무엇보다 핵심 제품 및 서비스에 최선을 다해야 한다는 점을 나타내고 있다. 따라서 레스토랑 서비스 인카운터에서는 레스토랑의 유형에 관계없이 음식의 품질 관리가 가장 중점적으로 이루어져야 할 것으로 사료된다. 상호 작용 품질에 대해 살펴본 결과 중요도 및 수행도는 고급 레스토랑, 패밀리 레스토랑, 패스트푸드점 순으로 나타났으며, 레스토랑 유형 중 패밀리 레스토랑의 경우 대기고객 관리가 비교적 잘 이루어지고 있고 인터넷 홈페이지에서 원하는 정보를 쉽게 찾을 수 있다고 나타나 원격 서비스 인카운터에 대한 관리가 잘 이루어지고 있음을 보여주었으며, 불평 고객에 대한 대응도 가장 높은 수행도를 나타내었다. 결과 품질 수행도, 물리적 환경 품질 중요도 및 수행도 또한 고급 레스토랑, 패밀리 레스토랑, 패스트푸드점 순으로 나타났다. 서비스 인카운터 품질 중 중요도가 높으나 수행도가 낮은 항목(focus here in IPA matrix)은 고급 레스토랑의 경우 ‘제공하는 음식의 질이 항상 동일하다’, ‘의자나 테이블의 넓이는 충분하다’로 나타났으며, 패밀리 레스토랑의 경우 ‘의자나 테이블의 넓이는 충분하다’, ‘다른 테이블간의 간격이 충분하다’로 나타났고, 패스트푸드점은 ‘내부 시설이 매력적이다’, ‘의자나 테이블의 넓이는 충분하다’, ‘다른 테이블간의 간격이 충분하다’로 나타났다. 연구 결과, 레스토랑의 유형에 관계없이 공간과 관련된 항목이 모두 포함되어 있는 점이 특징적이었다. 각 레스토랑 유형별로 특히 중점적으로 관리해야 할 부분을 살펴보면, 고급 레스토랑에서는 음식의 품질이 동일하게 유지, 관리될 수 있도록 해야 하며, 패밀리 레스토랑에서는 충분한 공간 및 통로 확보가 필요하고, 패스트푸드점은 인테리어 등 내부 시설의 매력도를 높이기 위한 노력이 필요할 것으로 사료된다. 이상의 결과를 종합해 볼때, 레스토랑의 유형에 관계없이 음식의 품질 관리가 가장 중요하게 나타났으므로 이에 대한 철저한 관리가 필요할 것으로 보이며, 레스토랑 유형 중 특히 고급 레스토랑의 경우는 제공하는 음식 품질의 동일성 유지에, 패스트푸드점은 내부 시설 매력도 향상에 좀 더 관심을 기울이고 이에 대한 개선 전략이 필요할 것으로 사료된다. The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were "quality of provided food is always uniform" and "the space between other tables is enough" for fine-dining restaurants. In family restaurants, "size of chairs or tables is enough", and "the space between other tables is enough" were included in the items, while "interior facilities are attractive", "size of chairs and tables is enough", and "the space between other tables is enough" were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.

한국화교 중국음식점의 점포 수, 지역 분포 및 경영 실태에 관한 연구 : 해방 이후부터 2000년대 초반까지의 시기를 중심으로

이정희 경제사학회 2023 經濟史學 Vol.47 No.3

This paper analyzes the number of stores, regional distribution, and management status of Chinese restaurants operated by ethnic Chinese in Korea from the post-liberation period to the early 2000s. First, the analysis of the trend in the number of ethnic Chinese restaurants revealed dramatic increases and decreases. The number rose from about 1,000 in 1948-1949 to about 2,000 in the early 1960s, following a downturn due to the Korean War. The 1960s saw a rapid increase, reaching about 3,000 by the end of the decade. The 1970s marked a sharp decline, falling to 1,950 by 1977, and the 1980s and 1990s continued this gradual decline, dropping to 1,287 by 2002. The proportion of ethnic Chinese restaurants among all restaurants was dominant at 95% in the early 1960s but plummeted to 6% by the mid-1990s due to the rapid increase of Korean-owned Chinese restaurants. The paper then divides and analyzes the causes of the rapid increase and decrease of ethnic Chinese restaurants into external and internal factors. The decline in the 1970s was due to external factors like heavy taxation on restaurants by the Korean government, various administrative regulations, and discriminatory measures like the “Foreign Land Law,” and internal factors such as the absolute decrease in the ethnic Chinese population, the introduction of a chef licensing system making labor hard to secure, intense competition from Koreans who learned cooking skills and opened their own Chinese restaurants, and conservative management of ethnic Chinese restaurants. Next, the paper examines the regional distribution of ethnic Chinese restaurants in the years 1930, 1963, 1972, and 2002. Seoul and Incheon, along with Gyeonggi Province, accounted for 30-50% of all ethnic Chinese restaurants, the largest share. In contrast, the proportion in Jeolla and Chungcheong provinces significantly declined from the modern to the contemporary period, while that in Gyeongsang Province significantly increased. The leading high-end Chinese restaurants in each region were generally established as partnerships in the modern era and operated smoothly until the mid-1960s. However, most closed down from the late 1960s to the early 1980s due to the aforementioned reasons.

한정식업소에서 제공되는 1인분 영양소와 가격 비교조사 : 서울시 특급호텔과 창원시를 중심으로 Based on Korean Restaurants in Changwon City and in Luxurious Hotels in Seoul

변정순,김태희,박혜원,이경혜 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.3

The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order:ⅰ) to analyze the nutrient contents of full course meals per servings, and ⅱ) by analyzing the above, to examine the amount and the quality of the foods served in the full course meals by two different types of Korean style restaurants. A total of 27 restaurants participated in this study, 7 restaurants from the luxurious hotels in Seoul and 20 restaurants from the City of Changwon. A key finding was that restaurant patrons tended to overconsume nutrients as compared to the Korean Recommended Daily Allowance (RDA), and restaurants generated large amounts of food wastes due to the excess food served. Other findings were as follows: 1) Compared with 1/3 or the Korean RDA, all the nutrients were oversupplied. The average nutrient ratios were about 3.7 times higher than 1/3 of the Korean RDA in calories, about 9 times higher in proteins, 10 times higher in phosphorus, 7 times higher in Vitamin B1, and 12 times higher in Vitamin E. 2) Seventy-five percent (n = 20) of the restaurants served within the range of thirty to forty dishes, whereas most of the hotel restaurants (70%) served twenty dishes or fewer. 3) The average carbohy-drate: protein: fat (CPF) ratio of caloric nutrients was 40:26:34. This study concluded that:ⅰ) Korean style full course meals provide too much food, nutrients, and calories, resulting in an over- or unbalanced nutrient intake, and ⅱ) the Korean style full course meals consisted of a high-protein, high-fat and high-caloric intake, which is similar to a westernized caloric nutrient pattern. Such over -or unbalanced nutrient intake could cause chronic degenerative problems such as cancer and cardiovascular disease. These findings indicate that restaurants serving Korean style full course meals should carefully plan their menus in order to provide their customers with balanced meals. They should also be strongly encouraged to play an active role in improving their customers' nutritional status, as well as reducing the restaurants wastage of food. Lastly, further research should be conducted to improve the quality of the menus in Korean restaurants.