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Q방법론에 의한 궁중음식 전문점 조리사 및 운영자의 궁중음식 인식 분석Analysis of Korean Restaurant Employees’ Perception of Korean Royal Cuisine using Q Methodology

Other Titles
Analysis of Korean Restaurant Employees’ Perception of Korean Royal Cuisine using Q Methodology
Authors
정서영정희선
Issue Date
Oct-2017
Publisher
(사)한국조리학회
Keywords
Q methodology; Korean royal cuisine; Korean restaurant; Employees; Perception.
Citation
Culinary Science & Hospitality Research, v.23, no.7, pp.71 - 79
Journal Title
Culinary Science & Hospitality Research
Volume
23
Number
7
Start Page
71
End Page
79
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5103
DOI
10.20878/cshr.2017.23.7.008
ISSN
2466-0752
Abstract
This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of “atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.
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전통예술학과 (전통식생활문화전공)
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