최종보고서 ( 뒷면 ) ( 앞면 ) 과제번호 14 한식 확산 단계 평가 보안과제 ( ), 일반과제 ( V ) 과제번호 14 5cm 한식확산단계평가지표개발 지표 개발 농림수산식품부 주 의 ( 편집순서 8) 3cm 9cm (15 포인트고딕계열 ) 6cm 4cm
제출문 농림수산식품부장관귀하 이보고서를 한식현지화지원사업에관한연구 과제 ( 세부과제 한식확산단계평가 지표개발에관한연구 ) 의보고서로제출합니다. 2013 년 05 월 22 일 주관연구기관명 : 경기대학교주관연구책임자 : 한경수세부연구책임자 : 한경수연구원 : 나대운연구보조원 : 김현미연구보조원 : 조민지보조원 : 박두리보조원 : 황선정협동연구기관명 : Univ. of Arkansas 협동연구책임자 : 서한석연구보조원 : 민지은 - 1 -
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< 표 > 한식확산단계평가지표 α α α α α α - 4 -
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(Korean Food Diffusion Stage Evaluation Index Development) - 8 -
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Weighted one way diffusion index comparative analysis Comparative analysis for diffusion index by region - 13 -
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연구개발보고서초록 - 25 -
한식확산단계평가지표개발 (Korean Food Diffusion Stage Evaluation Index Development) 제 1 장연구개발과제의개요 - 26 -
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1) - 32 -
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제 2 장국내 외기술개발현황 - 37 -
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제 3 장연구개발수행내용및결과 - 46 -
출처 : www.yelp.com and map.google.com - 47 -
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출처 : www.yelp.com and map.google.com - 50 -
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2010 년총거주인구 945,94명 37,253,956명 5세미만인구비율 7.30% 6.80% 18세미만인구비율 24.80% 25.00% 65세이상인구비율 10.10% 11.40% 49.70% 50.30% 출처 : www.yelp.com and map.google.com - 53 -
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출처 : www.sanjose.stateuniversity.com 출처 : www.scu.edu - 58 -
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Haverlock(1973), Hall, Wallace&Dossett(1973), Hamelink(1984) Prochaska, Diclemete & Norcross(1992), Fung(1992), Knuetel(1995) - 60 -
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Please indicate the statement that most closely applies to your familiarity with Korean food. 유지 I have eaten Korean food, for longer than 6 months. 실행 I have eaten Korean food, for less than 6 months. 준비 I have never tried Korean food, but I am planning to try it within the next month. 심사숙고 I have never tried Korean food, but I am planning to start within the next 6 months. 고려 I have never tried Korean food, and I don't plan to start in the next 6 months. - 70 -
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α - 81 -
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χ - 86 -
응답자성별비율 70 60 50 40 30 20 Male Female 10 0 AR PA CA TOTAL - 87 -
70 응답자연령대비율 60 50 40 30 20 10 0 AR PA CA TOTAL ~20 21~30 31~40 41~50 51~60 61~ - 88 -
응답자지역별직업비율 80 70 60 50 Managerial & professional specialty Student Technical, sales, administrative Service 40 Farming, forestry, fishing 30 Self-employed 20 10 0 AR PA CA TOTAL Precision production, craft, repair Armed forces Other (please specify: ) - 89 -
응답자지역별결혼상태비율 90 80 70 60 50 40 30 20 10 0 AR PA CA TOTAL Single Married Divorced/Widowed Widowed - 90 -
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χ - 92 -
90 응답자의지역별민족성비율 80 70 60 50 40 30 20 10 0 AR PA CA TOTAL White/Caucasian Hispanic African American Native American Asian American(Korean) Asian American(Japanese) Asian American(Chinese) Asian American(Indian) Asian American(Others) Others - 93 -
응답자의지역별최종학력비율 45.0 40.0 35.0 30.0 25.0 20.0 15.0 10.0 Did not complete High school High school 2-year College University (4-year College) Some Graduate school 5.0 Graduate degree 0.0 AR PA CA TOTAL - 94 -
응답자의지역별소득비율 35.0 30.0 25.0 20.0 15.0 10.0 5.0 0.0 AR PA CA TOTAL Under $ 10,000 $10,000-$19,999 $20,000-$29,999 $30,000-$39,999 $40,000-$49,999 $50,000-$59,999 $60,000-$69,999 $70,000-$79,999 $80,000-$89,999 $90,000-$99,999 $100,000-$119,999 $120,000-$129,999 $120,000-$129,999 $140,000-$149,999 $150,000 and over - 95 -
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70.0 60.0 응답자의지역별수용자범주유형 50.0 40.0 30.0 20.0 10.0 Innovators Early adopters Early majority Late majority Laggard 0.0 AR PA CA TOTAL - 98 -
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60 50 응답자의지역별한식적응변화단계 40 30 20 10 유지실행준비심사숙고고려 0 AR PA CA Total - 100 -
응답자들의지역별초기개혁방법 700 600 500 400 300 200 100 0 AR PA CA Total I ate at a restaurant I was served in someone s house. I purchased it in a store. I have not had Korean food. - 101 -
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응답자들의지역별커뮤니케이션채널유형 600 Word of mouth 500 Restaurant guide TV 400 Internet 300 Magazines Yellow Pages 200 Local newspapers Radio 100 Exterior display 0 AR PA CA Total I have not searched for Korean food - 105 -
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α - 130 -
California(CA) Chronbach's α Contribution 상대적이점, 적합성, 시도가능성 Quality food Overall value Tasty food Generous portions Table BBQ Healthy food Vegetarian friendly Ethnic/Cultural specialty Free side dishes with refill Homemade fresh cooking Hot and Spicy Kimchi Authentic/Sophisticated food Korean restaurants are not found in my area 복잡성, 관찰가능성 Too exotic Difficult to understand the menu Limited beverage menus Low profile or brand image Lake of awareness of Korean cuisine Different atmosphere Final Communality Estimates: Total = 12.536087 0.951 0.694 0.854 0.306-131 -
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60 50 수용자범주별초기개혁방법 40 30 20 10 Restaurant Someone's house Store No experience 0 혁신자조기수용자초기대다수후기대다수비혁신자 - 156 -
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수용자범주에따른의견지도자 50 45 40 35 30 25 20 15 10 5 0 혁신자조기수용자초기대다수후기대다수비혁신자 Yourself Colleagues Spouse/partner/Companion Children Professional affiliation Business organization Friends or relaives Other - 158 -
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수용자범주별커뮤니케이션채널 40 Word of mouth 35 Restaurant guide 30 TV 25 Internet 20 Magazines Yellow Pages 15 Local newspapers 10 Radio 5 Exterior display 0 혁신자 조기수용자초기대다수후기대다수비혁신자 I have not searched for Korean food - 160 -
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제 4 장목표달성도및관련분야에의기여도 - 165 -
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제 5 장연구개발성과및성과활용계획 - 172 -
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제 6 장연구개발과정에서수집한해외과학기술정보 - 174 -
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제 7 장참고문헌 - 181 -
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< 별첨 1 > 최종설문지 Please indicate one response with each statement. We are conducting a research project to better understand what Korean food is available to customers in other countries. Your help is important to the success of this study. Date : / / Region : 1. When you try new food, which category do you fall into? (ONLY ONE, please) - 184 -
P 1 2 3 4 5 6 7 1 2 3 4 5 6 7-185 -
8 9. W - 186 -
Korean Japanese Chinese Indian Other 1 THANK YOU VERY MUCH FOR YOUR SUPPORT! - 187 -
< 별첨 2 > 전문가집단평가서 - 188 -
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< 별첨 3 > 최종개발된한식확산지도 (The final developed Korean food diffusion map) - [ 한글버전, Korean version] - 191 -
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< 별첨 4 > 최종개발된한식확산지도 (The final developed Korean food diffusion map) - [ 영어버전, English version] - 208 -
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주 의 이보고서는농림수산식품부에서시행한한식현지화지원사업의연구보고서입니다 이보고서내용을발표할때에는반드시농림수산식품부에서시행한한식현지화 지원사업의연구결과임을밝혀야합니다 국가과학기술기밀유지에필요한내용은대외적으로발표또는공개하여서는아니 됩니다 - 225 -