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A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces

  • Journal of Tourism Sciences
  • Abbr : JTS
  • 2012, 36(8), pp.269-295
  • Publisher : The Tourism Sciences Society Of Korea
  • Research Area : Social Science > Tourism

정은희 1 Kim, Hee Eun 1 류정표 1 Sung Hoon Park 1

1세계김치연구소

Accredited

ABSTRACT

This study was designed to investigate the supply and serving conditions of Kimchi in the Korean restaurants located in Seoul, Kyeonggi, Daejeon, Kyeongju, Busan, and Jeju island in South Korea. The selection of the above cities or districts was based of the proportion of foreign residents residing in these locations and / or tourist visitation. More than half of all restaurants reported to serve self-made / homemade Kimchi. Also identified is that as a result of supply difficulties of Kimchi materials happened frequently in Korea, amongst other considerations, that a certain minority purchase commercial Kimchi from manufacturers. Kimchi was accounted for nearly 40 percent of total number of side dishes and served mainly to guest as Chinese cabbage Kimchi at restaurants. Although foreign customers have increased considerably over the last decade in these location, Kimchi as a specialized or localized item was not seen served at the restaurants surveyed. According to interviews, most managers did not consider customer’s preference and did not indicate a willingness to make or serve a modified version of kimchi which would potentially be better liked by certain non-Korean visitors to Korean restaurants.

Citation status

* References for papers published after 2022 are currently being built.