한국축산식품학회지 (Food Science of Animal Resources)

  • 제32권6호
  • /
  • Pages.769-775
  • /
  • 2012
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

Preferences and Consumption Patterns of Foreign Residents for Korean Traditional Pork Dishes

  • 투고 : 2012.06.12
  • 심사 : 2012.11.22
  • 발행 : 2012.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

키워드

참고문헌

  1. Choi, I. S. (2009) Study on consumer preferences and recognition of the health benefits of pork. MSc thesis, Sookmyung women's Univ., Seoul, Korea, pp. 1-48.
  2. Kang, B. O. (2006) Study of success element of restaurant franchise business-focused on the case of Wonhalmoneybossam. MSc thesis, Chung-Ang Univ., Gyeonggi, Korea, pp. 1-48.
  3. Khoe, K. I., Rowe, S, J., and Lim, H. C. (2007) A Study on international marketing strategies for Korea traditional food. Inter. Commerce Infor. Revi. 9, 375-397.
  4. Kim, D. J. (2011) A Study on adaptability and preference of Korean food for foreigner in Korea. MSc thesis, Hanyang Univ., Seoul, Korea, pp. 1-103.
  5. Kim, E. M., Seo, S. H., Kwon, K. H., Lee, M. A., Hong, S. P., and Lee, E. J. (2010) Dining out tendencies of foreign residents for meat dishes in Korea. Korean J. Food Culture 25, 568-577.
  6. Kim, Y. G. and Kim, D. H. (2009) Global marketing strategies: developing Korean-style fast food franchise. Korean J. Food Service Industry 5, 43-59.
  7. Kweon, S. Y. and Yoon, S. J. (2006) Recognition a preference to Korean traditional food of Chinese at Seoul residence. Korean J. Food Culture 21, 17-30.
  8. Lee, J. Y., Kim, K. J., Park, Y. H., and Kim, H. R. (2010) Preference and perception of Korean foods of foreign consumers by nationality. Korean J. Food Culture 25, 9-19.
  9. Lee, K. J. (2010) Korean food culture of eating neat during past 100 years. Ph.D. thesis, Ewha women's Univ., Seoul, Korea, pp. 1-248.
  10. Lee, Y. J. (2008) Influences of globalization factors of Korean food on country image, attitudes and product buying intention toward Korea of Chinese and Japanese. MSc thesis, Kyung Hee Univ., Seoul, Korea, pp. 1-151.
  11. Park, S. H., Lee, M. A., Cha, S. M., Kwock, C. K., Yang, I. S., and Kim, D. H. (2009) Analyzing foreign consumer's perceived brand image of Korean food. Korean J. Food cookery. 25, 655-662.
  12. PASW Statistics for window version 18.0, SPSS Inc., Chicago, IL, USA.
  13. Seo, K. H. (2003) A research on Korean Food Preference ad Satisfaction Level on Korea Restaurant of Japanese and Chinese Students in Korea. MSc thesis, Kyung Hee Univ., Seoul, Korea, pp. 1-106.
  14. United States Department of Agriculture. Livestock and Poultry: World Markets and Trade. April 2012.
  15. Yoon, H. R. (2005) A Study on recognition and preference of Korean foods for foreigners in different nationality. Korean J. Food Culture 20, 367-373.