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@article{ART001697061},
author={정은희 and Kim, Hee Eun and 류정표 and Sung Hoon Park},
title={A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces},
journal={Journal of Tourism Sciences},
issn={1226-0533},
year={2012},
volume={36},
number={8},
pages={269-295}

TY - JOUR
AU - 정은희
AU - Kim, Hee Eun
AU - 류정표
AU - Sung Hoon Park
TI - A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces
JO - Journal of Tourism Sciences
PY - 2012
VL - 36
IS - 8
PB - The Tourism Sciences Society Of Korea
SP - 269
EP - 295
SN - 1226-0533
AB - 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.
KW - Korean restaurant;Tourism Province;Kimchi
DO -
UR -
ER -

정은희, Kim, Hee Eun, 류정표 and Sung Hoon Park. (2012). A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces. Journal of Tourism Sciences, 36(8), 269-295.

정은희, Kim, Hee Eun, 류정표 and Sung Hoon Park. 2012, "A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces", Journal of Tourism Sciences, vol.36, no.8 pp.269-295.

정은희, Kim, Hee Eun, 류정표, Sung Hoon Park "A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces" Journal of Tourism Sciences 36.8 pp.269-295 (2012) : 269.

정은희, Kim, Hee Eun, 류정표, Sung Hoon Park. A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces. 2012; 36(8), 269-295.

정은희, Kim, Hee Eun, 류정표 and Sung Hoon Park. "A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces" Journal of Tourism Sciences 36, no.8 (2012) : 269-295.

정은희; Kim, Hee Eun; 류정표; Sung Hoon Park. A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces. Journal of Tourism Sciences, 36(8), 269-295.

정은희; Kim, Hee Eun; 류정표; Sung Hoon Park. A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces. Journal of Tourism Sciences. 2012; 36(8) 269-295.

정은희, Kim, Hee Eun, 류정표, Sung Hoon Park. A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces. 2012; 36(8), 269-295.

정은희, Kim, Hee Eun, 류정표 and Sung Hoon Park. "A Comparative Study of Kimchi Supplying and its Serving Condition at Restaurants is South Korea Tourism Provinces" Journal of Tourism Sciences 36, no.8 (2012) : 269-295.