Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

The Study of Perception and Preferences on Dasik of the Old People in Busan

부산지역 노인시장의 다식 인지도 및 다식 선호도에 관한 연구

  • Kim, Jung-Suk (School of Hotel & Tourism Management, Youngsan University) ;
  • Jeong, Jin-Woo (School of Culinary Art Food Management, Youngsan University) ;
  • Jeong, Yeon-Kook (Division of Tourism, Dong-eui Institute of Technology)
  • 김정숙 (영산대학교 호텔관광대학 호텔관광학부) ;
  • 정진우 (영산대학교 호텔관광대학 조리학부) ;
  • 정연국 (동의과학대학 국제관광계열)
  • Published : 2005.09.30
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Abstract

This study has been subjected to improve the accessibility of the public to Dasik and chance of merchandising it by investigating the statistical characteristics, perceptive trend and preferences on Dasik of the old people in Busan. Briefly, the results of positive analysis are as follows. The perceptive trend of Dasik was influenced by the distinction of sex, an occupation educational condition and the average monthly income. And finally, the preferences of Dasik was influenced by the perceptive trend. According to the results, some merchandising strategies of Dasik were suggested.

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