Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Survey of Chinese University or College Students' Preference for and Satisfaction with Korean Food in Daegu and Gyeongbuk

대구.경북지역 중국 유학생의 한국 음식 선호도-만족도 연구

  • Song, Jung-Sun (Department of Food Service and Technology, Catholic University of Daegu) ;
  • Moon, Sang-Jeong (School of Tourism, Kyungwoon University)
  • 송정선 (대구가톨릭대학교 외식산업학과) ;
  • 문상정 (경운대학교 관광학부)
  • Received : 2011.03.11
  • Accepted : 2011.04.04
  • Published : 2011.04.30
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Abstract

The purpose of this study was to survey Chinese university or college students' preference for and satisfaction with Korean food in the Daegu and Gyeongbuk areas. A questionnaire developed from literature review included a series of questions about Korean food that included preference, satisfaction, product quality, and customer satisfaction. We analyzed 240 valid responses. Statistical analyses, including frequence, IPA, factor analysis, and regression were performed using SPSS software. Of the 41 kinds of Korean food included, the students' average preference was 3.24 and satisfaction was 3.23 on a 5-point scale. The students questioned preferred Bulgogi (3.99), Galbigui (3.92), Galbitang (3.88), Galbizzim (3.87), and Samgyeopsal (3.86) to other Korean foods. With regard to satisfaction, Bulgogi (3.94) was chosen by Chinese students as the most satisfying Korean food, followed by Galbitang (3.80) and Galbigui (3.80). The perceived quality of the Korean food also had a significant influence on customer satisfaction.

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