다지역산업연관모델을 이용한 전국 농가맛집의 경제적 파급효과 분석

김현철,이영진,홍경완,이수미 한국외식경영학회 2012 외식경영연구 Vol.15 No.6

Rural Development Administration has implemented pilot projects of “Farm Restaurants” to revitalize rural economy and increase nonfarm income since 2007. In this context, this study analyzed the economic impact of the rural restaurants nationwide in order to examine the operational effects of the rural restaurants selected from 2007 to 2011. Based on questionnaires of visitors’ consumption expenditure and input costs for the projects for 53 among 74 rural restaurants nationwide, multiregional input-output model was analyzed to draw the multiplier. An analysis of regional economic effects of the rural restaurants nationwide indicates that the output impact is 45,768 million won, the value-added impact is 19,832 million won, and the employment impact is involved with 660 people. 농촌진흥청(Rural Development Administration)은 농촌경제의 활성화와농외소득 향상을 위하여 2007년부터 농가맛집(Farm Restaurants) 시범사업을실시하여 왔다. 이에 본 연구는 2007년부터 2011년까지 선정된 농가맛집의 운영효과를 파악하기 위하여 전국 농가맛집의 경제적 파급효과(Economic Impact)를분석하였다. 전국 74개소 농가맛집 중 53개소에 대한 사업화 투입비용과 방문객소비지출 설문조사를 토대로 다지역산업연관모델(Multiregional Input-output Model)을 실시하여 승수를 도출하였다. 전국 농가맛집의 지역 경제적 파급효과분석결과 생산유발효과(output impact)는 45,768백만 원, 부가가치유발효과 (value-added impact)는 19,832백만 원, 고용유발효과(employment impact)는 660명으로 분석되었다. 지역별로는 전남 지역이 생산유발효과 7,340백만 원, 부가가치유발효과 2,957백만 원, 고용유발효과 123명으로 가장 높게 분석되었다.

고객만족 세요인 이론을 적용한6차 산업화의 농가맛집관련 만족속성연구

김효실 한국관광연구학회 2020 관광연구저널 Vol.34 No.1

This study was conducted to examine farm restaurant satisfaction attributes among customers visiting farm restaurants and the influence of these attributes on overall satisfaction using the customer satisfaction three-factor model. This study targeted customers visiting farm restaurants in the Choongchungnam-do area and the survey was carried out from December 20, 2018 to January 20, 2019. According to the analysis results, basic factor, excitement factor, and performance factor were extracted as farm restaurant satisfaction attributes, which are based on the customer satisfaction three-factor theory. First, the basic factor included six attributes: good taste of the main menu, taste of the side menu, uniqueness, intrinsic taste, cleanliness of the toilet, accurate provision of ordered food, and accessibility to farm restaurants. The basic factor refers to the minimum requirements of farm restaurant managers that should be provided to customers unconditionally. The excitement factor includes three attributes: the size of the parking lot, cooling and heating, and response to customers’ requests. The excitement factor caused high customer satisfaction when provided to customers, but did not cause dissatisfaction even when not provided. Lastly, the performance factor included two attributes: the location of the farm restaurant and guide signs. This performance factor was directly related to customers’ needs and should be strongly considered by farm restaurant managers.

농가맛집의 활성화를 위한 아이덴티티 디자인 개발과 적용- 전북 김제 황금보리 밥상개발을 예로 -

장혜진,김수인 (사)디지털산업정보학회 2013 디지털산업정보학회논문지 Vol.9 No.4

The rural tourism in Korea is expanding in scope including experience tours and integrating with dining industry these days. The Rural Development Administration in Korea has been supporting the farm restaurant project across the nation as part of its efforts to utilize local or rural food recipes as tourism resource for seven years. Over the years,however, case studies are rarely done or reported regarding physical environment of farm restaurants. This study offers an opportunity for farm restaurateurs and policy makers related to recognize the importance of developing brand identity and inner culture contents for the rural community by presenting a case of integrated design marketing. In the study,definitions of the “authentic food” in Korea and other countries are compared before farm restaurants at home and abroad are investigated. It also addresses the foundation on the significance of physical environment and design to build a brand identity of authentic food. The case presented is naming, designing and developing logos and design applicable to various product packages for “Hwanggeum Bori Aechan”, which is the barley (main crop in Gimje)- dish development project for Gimje, North Jeolla Province in 2012.

연구논문 : 농가맛집의 현황과 지역사회발전을 위한 활성화방안

정유경 ( Yu Kyeong Chong ),김맹진 ( Maeng Jin Kim ),송현주 ( Hyon Ju Song ),이명은 ( Myoung Eun Lee ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.6

Green tourism has recently focused on an alternative plan for activating a rural economy and coping with an income inequality between urban and rural areas. The Rural Development Administration has supported farm restaurants with the aim of increasing the income of farmers, determined unique native local foods and developed programs based on the experience rural life since 2007. Farm restaurants, which are the new type of local food restaurants, have unique food and various experiencing programs that reflect their own regional characteristics. We would like to understand how the farm restaurants have been developed and what types of characteristics they have based on the currently operating farm restaurants. The management situations and value of farm restaurants as tourist attractions were investigated as well in the tools for rural development.

농가레스토랑 이용고객의 중요도-만족도 분석 -완주군 비비정을 사례로-

한아름,한진,이인재,장동헌 한국농촌계획학회 2015 농촌계획 Vol.21 No.2

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights’s near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

농가레스토랑 이용고객의 중요도-만족도 분석 - 완주군 비비정을 사례로 -

한아름,한진,이인재,장동헌 한국농촌계획학회 2015 농촌계획 Vol.21 No.2

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights’s near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

스마트팜 레스토랑의 지각된 위험에 관한 연구: 인구통계학적 특성별 인지 차이

주규현,황진수 한국마이스관광학회 2022 MICE관광연구 Vol.22 No.4

Eco-friendly smart farms are regarded as disruptive innovations with productivity and labor/cost efficiency. This innovation is also emerging in the foodservice industry in indoor smart farm restaurants (hereafter ISFR). This study focused on the perceived risks to investigate hindrances to the commercialization of ISFR. More specifically, this study investigated the differences in subcategories of perceived risks (i.e. psychological, quality, time-loss, and financial) according to demographic factors, and tested the causal relationship with word-of-mouth intentions. The study was tested based on 321 samples. The findings of the t-test and one-way ANOVA showed that the difference in psychological risk was proved in gender, the differences in quality and time-loss risk were proved in age, and the difference in financial risk was proved in the monthly income level. The results of the structural equation modeling analysis presented that quality and time-loss risk, in that order, negatively affected word-of-mouth intentions.

친환경 스마트팜 레스토랑 소비자의 내적통제소재(INELOC)가 미래 참여에 미치는 영향 연구: 인구통계학적 특성의 차이 분석을 중심으로

주규현,황진수 한국호텔외식관광경영학회 2022 호텔경영학연구 Vol.31 No.3

As the COVID-19 pandemic era continues, consumers' interest in the protection of the environment is increasing. In this vein, ‘smart farms’ are attracting attention worldwide as they are sustainable and aid in environmental protection. Furthermore, the ‘indoor smart farm restaurant (hereafter ISFR)’ industry has been growing in Korea and Germany. In spite of this trend, research on consumer behavior on ISFR is very scarce. Therefore, this study focused on the concept of internal environmental locus of control (hereafter INELOC) in order to identify the formation of consumers' future engagement towards ISFR. Moreover, this study investigated the differences among four sub-dimensions of INELOC (i.e., green consumers, environmental activists, environmental advocates, and recyclers) based on the respondents’ demographic factors. The data analysis was conducted based on 322 samples, and the results indicated that all four dimensions of INELOC significantly affect future engagement. In addition, this study found that environmental activists differed per education level, green consumers differed per marital status, and environmental advocates differed per monthly income. Consequently, this study presented not only theoretical extensions for the research field of eco-friendly industries but also managerial implications for commercialization strategies for ISFR. COVID-19 팬데믹 시대가 지속됨에 따라 환경 보호에 대한 소비자의 관심이 높아지고 있는 상황 에서, ‘스마트팜’은 지속가능한 친환경 산업으로 전 세계적인 주목을 받고 있다. 또한 이를 활용한 ‘스마트팜 레스토랑’ 산업이 한국과 독일에서 나타나고 있었다. 이러한 추세에도 불구하고, 스마트팜 레스토랑에 관한 소비자 행동 연구는 매우 미비한 실정이다. 따라서 본 연구에서는 스마트팜 레스토랑 소비자의 미래 참여도 를 파악하기 위해 ‘내적통제소재(INELOC)‘의 개념을 중점으로 연구하였다. 더 나아가, 내적통제소재의 네 가지 하위 차원(녹색 소비자, 환경 운동가, 환경 옹호자, 재활용자)을 인구통계학적 특성에 따른 차이분석을 실시했다. 이를 위해 본 연구는 322개의 샘플을 기반으로 분석되었으며, 내적통제소재의 네 가지 하위 차원 모두가 미래 참여도에 유의한 정(+)영향을 미치는 것으로 나타났다. 또한 인구통계학적 특성에 따른 차이 분석 결과, 환경 운동가는 교육 수준에 따라, 녹색 소비자는 결혼 여부에 따라, 환경 운동가는 월 평균 소득 에 따라 각각에 유의한 차이가 확인되었다. 이를 통해 본 연구는 친환경 및 신기술 연구 분야의 이론적 확장뿐만 아니라 스마트팜 레스토랑의 상용화를 위한 유용한 실무적 시사점을 제시하였다.

강원도 농업의 6차 산업화 전략

이병오 ( B. O. Lee ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2014 강원 농업생명환경연구 Vol.26 No.1

Agricultural business diversification and integration (ABDI) policy, usually called as a name of the 6th industralization policy in Korea and Japan, has been promoting actively by Korean government. This policy aims to overcome the difficult situation such as market liberalization and rapid aging at the Korean rural area. It is very important to utilize the various seeds in rural area and to catch the changing trends of consumers` needs to succeed the ABDI. Small rural businesses operations should collaborate together by network system. The function and effect of economies of linkage, as well as the economies of scope and scale is very important from the viewpoint of network and collaboration. Korean government has been legislating the Rural Industry Development Act (RIDA) to support the ABDI policy since 2013. In present the dominant types of business composition in the ABDI are processing with direct sale and experiencing tourism type and processing with experiencing tourism type. Rice, vegetables, fruits, herb plants, and livestock products are major raw materials of ABDI. Two big characteristics of Korean ABDI in comparison with Japan are large share of experiencing tourism and small weight of direct sale shops. There are various types of ABDI in Korea now, such as, production-oriented type, processing-oriented type, marketing-oriented type, experiencing tourism-oriented type, farm restaurant-oriented type, and healing-oriented type, etc. Gangwon Province has good infrastructure and many excellent leaders in the rural area because of the Rural Community Renewal Campaign (RCRC) since 1998. Several points were suggested to accelerate the ABDI in Gangwon Province as follows. Firstly, various seeds in Gangwon rural area should be investigated and analyzed in detail. Secondly, it is desirable to link the community businesses of model villages of RCRC to ABDI. Thirdly, it needs to establish the supporting institutions to help and train the ABDI operations efficiently, such as ABDI Support Center, ABDI Business School, and Food Development and Technology Support Center (FDTSC), etc. The main function of the ABDI Business School is to educate and train farmers about the food processing and rural business. Retired experts can help farmers voluntarily.

농가맛집의 지각된 가치가 충성도에 미치는 영향

성보영,조록환,최영석 청운대학교 관광산업연구소 2015 관광산업연구 Vol.9 No.1

The purpose of this study is to analyze the influence of perceived value and food involvement on the Farm restaurant visitor's loyalty. Based on literature review, conceptual model was developed and 2 hypotheses were formulated to test the model. H1 explain how perceived value affect the loyalty, and H2 explain the roles of food involvement as a moderating variable associated H1. The proposed hypotheses were verified through multiple regression analysis and hierarchical regression analysis using data collected from 263 Farm restaurant visitors. An exploratory factor analysis was conducted to delineate the underlying dimensions of perceived value and food involvement. The three dimensions of perceived value were identified: indigenous value, functional value, service value. The two dimensions of food involvement were identified: housekeeping food involvement, non-housekeeping food involvement. The results showed effects of perceived value on the loyalty was significant, and the moderating effect of the housekeeping food involvement was partially significant. The implications and limitations of this study were discussed and future research suggetions were made.