Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Strategies for Globalization of Korean Food through in-depth interviews with Korean restaurants owners in Vietnam

베트남 소재 한식당 경영주 사례조사를 통한 한식세계화 방안

  • 정혜경 (호서대학교 식품영양학과 및 기초과학연구소) ;
  • 김미혜 (호서대학교 식품영양학과 및 기초과학연구소) ;
  • 김행란 (농촌진흥청 농식품자원부) ;
  • 김양숙 (농촌진흥청 농식품자원부) ;
  • 최정숙 (농촌진흥청 농식품자원부) ;
  • 우나리야 (호서대학교 식품영양학과 및 기초과학연구소)
  • Received : 2011.06.28
  • Accepted : 2011.08.22
  • Published : 2011.08.31
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Abstract

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

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References

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