DOI QR코드

DOI QR Code

A Study on the Effects of K-Wave, K-Drama, K-Pop and K-Friend Preference on Korean Food Preference, Satisfaction and Repurchase Intention of International Students in Korea - Focusing on Busan Area -

한국거주 외국인유학생들의 K-Wave, K-Drama, K-Pop 및 K-Friend에 대한 선호도가 한식의 선호도, 만족도 및 재구매의도에 미치는 영향에 관한 연구 - 부산지역을 중심으로 -

  • Lee, Mi-Ock (Department of Korean Food and Culinary Arts, Youngsan University)
  • 이미옥 (영산대학교한국식품조리학과)
  • Received : 2018.10.01
  • Accepted : 2018.11.30
  • Published : 2018.12.31

Abstract

Studies with various approaches are required for the globalization of Korean Food. The objectives of this study were i) how the preferences of foreign students residing in Korea on K-Wave, K-Drama, K-Pop and K-Friend affect their preference, satisfaction level and repurchase intention on Korean food, and ii) which of the factors have the strongest effects on their preference, satisfaction level and repurchase intention on Korean food. The results showed that the higher K-Wave, K-Drama, K-Pop and K-Friend preferences, the stronger effect on the preference, satisfaction level and repurchase intention on Korean food (p=0.0001). Among the factors for Korean food preference, the most critical one was K-Wave preference (p=0.0001), followed by K-Drama preference (p=0.0500). For the satisfaction level of Korean food, the most important factor among the four was K-Wave preference (p=0.0496), followed by K-Drama preference (p=0.0500). For the repurchase intention on Korean food, the most significant factor was the preference for K-Friend (p=0.0004), followed by K-Drama (p=0.0016) and K-Wave (p=0.0030). Based on these results, more efforts to invigorate the preferences for K-Wave and K-Drama, as well as various attempts to improve the preference for K-Friend are required for the globalization of Korean Food.

Keywords

General Characteristics of Subject

SSMHB4_2018_v33n6_501_t0001.png 이미지

Mean Values of Variables

SSMHB4_2018_v33n6_501_t0002.png 이미지

The Effect of K-Wave Preference on K-Food Preference

SSMHB4_2018_v33n6_501_t0003.png 이미지

The Effect of K-Drama Preference on K-Food Preference

SSMHB4_2018_v33n6_501_t0004.png 이미지

The Effect of K-Pop Preference on K-Food Preference

SSMHB4_2018_v33n6_501_t0005.png 이미지

The Effect of K-Friend Preference on K-Food Preference

SSMHB4_2018_v33n6_501_t0006.png 이미지

The Effect of K-Food Preference on K-Food Preference

SSMHB4_2018_v33n6_501_t0007.png 이미지

The Effect of K-Wave Preference on K-Food Satisfaction

SSMHB4_2018_v33n6_501_t0008.png 이미지

The Effect of K-Drama Preference on K-Food Satisfaction

SSMHB4_2018_v33n6_501_t0009.png 이미지

The Effect of K-Pop Preference on K-Food Satisfaction

SSMHB4_2018_v33n6_501_t0010.png 이미지

The Effect of K-Friend Preference on K-Food Satisfaction

SSMHB4_2018_v33n6_501_t0011.png 이미지

The Effect of K-Food Preference on K-Food Satisfaction

SSMHB4_2018_v33n6_501_t0012.png 이미지

The Effect of K-Wave Preference on K-Food Repurchase Intention

SSMHB4_2018_v33n6_501_t0013.png 이미지

The Effect of K-Drama Preference on K-Food Repurchase Intention

SSMHB4_2018_v33n6_501_t0014.png 이미지

The Effect of K-Pop Preference on K-Food Repurchase Intention

SSMHB4_2018_v33n6_501_t0015.png 이미지

The Effect of K-Friend Preference on K-Food Repurchase Intention

SSMHB4_2018_v33n6_501_t0016.png 이미지

The Effect of K-Food Preference on K-Food Repurchase Intention

SSMHB4_2018_v33n6_501_t0017.png 이미지

References

  1. Byun JO, Han JS, Oh OH. 2001. The Korean Americans' knowledge on Korean traditional foods (II)-preference and frequency. J. East Asian Soc. Dietary Life, 11(2):140-150
  2. Cho SH, Kim JH, Kim MH, Lee WJ. Kim EK 2016. Perception and preference for Korean food among Chinese Students Residing in Korea and China. J. Korean Soc. Food Cult., 31(4):261-268 https://doi.org/10.7318/KJFC/2016.31.4.261
  3. Choi M, Lee JM. 2010. The perception and attitude of food experts in New York City toward Korean food-Assessed by in-depth interviews of "Foodies". Korean J. Food Culture, 25(2):126-133
  4. Chung HK, Kim MH, Kim HR, Kim Y, Choe JS, Woo N. 2011. Strategies for globalization of Korean food through in-depth interviews with Korean restaurants owners in Vietnam. Korean J. Food Culture, 26(4):383-393
  5. Chung HK, Kim MH, Woo N. 2014. Study on localization of Korean food in Paraguay through in-depth interviews with Korean restaurant owners and foodies in Asuncion, Paraguay. Korean J. Food Culture, 29(2):140-150 https://doi.org/10.7318/KJFC/2014.29.2.140
  6. Doopedia, http://www.doopedia.co.kr. (2018. 10. 18. Visit)
  7. Han KS. 2017. The Adaptation Process of Korean food for Chinese. J. Korean Soc. Food Cult., 32(2):99-110 https://doi.org/10.7318/KJFC/2017.32.2.099
  8. Hong SP, Kim YH, Yang JN, Chae IS, Shin DB. 2008. Sensory evaluation of dining staffs at UCLA for Korean foods. Korean J. Food Culture, 23(6):705-712
  9. Hong SP, Lee MA, Kim EM, Chae IS. 2007. Sensory evaluation of Korean traditional foods for Americans. Korean J. Food Culture, 22(6):801-807
  10. Hong SP, Lee MA, Kim YH, Shin DB. 2009. Consumer test of Korean food in Hawaii. Korean J. Food Culture, 24(6):607-612
  11. Hong KH. 2017. Perception and preference of Korean food of university students in Yanbian, China -forced on comparisons according to ethnicity-. J. Korean Soc. Food Cult., 32(3):215-226 https://doi.org/10.7318/KJFC/2017.32.3.215
  12. Jang JJ, Jeong HS. 2011. A survey on the knowledge and preferences for Korean food targeting germans residing in Korea. Korean J. Culinary Res., 17(5):1-14
  13. Jo J. 2014. Effects of "the Korean Wave" on selection attribute and user satisfaction of Korean restaurant nFocus on Ji Nan Shi in Shan Dong Sheng. Master's degree thesis, Dong-Eui University, Korea, pp 24-48
  14. Kang JH, Ko EH. 2014. Study on recognition and attitudes towards Korean food in Korean food culture publicity event-Hayabusa Station targeting festival participants. Korean J. Food Culture, 29(4):314-325 https://doi.org/10.7318/KJFC/2014.29.4.314
  15. Kim HK. 2015. The effects of selection attributes on Korean wave drama -Case of Korea food image attitude. Master's degree thesis, Sookmyung Women's University, Korea, pp 67-70
  16. Kim HS, Lyu ES. 2012. Importance and satisfaction with Korean food for foreigners Living in Busan with regard to nationality. Korean J. Food Cookery Sci., 28(2): 89-96 https://doi.org/10.9724/kfcs.2012.28.2.089
  17. Kim JH, Park JY, Lee KW, Chung HC, Oh JE, Cho MS. 2013. A Study on Sushi choice and consumer Behavior depending on food-related lifestyle. J East Asian Soc. Dietary Life, 23(2):119-132
  18. Kim KH. 2011. Study on Japanese consumers' Korean food consumption behaviors and market segmentation based on food-related lifestyle-Focusing on inbound Japanese tourists. Korean J. Food Culture, 26(6):614-620
  19. Kwak YW, Nam YS, Jeong HS. 2012. A survey on the knowledge and preference for Korean food among unmarried foreigners residing in Korea. Korean J. Food Cookery Sci., 28(3):337-347 https://doi.org/10.9724/kfcs.2012.28.3.337
  20. Lee DH, Khoe KJ, Sul WS. 2007. How knowledge and preference on Korean food influence the purchasing demand of Chinese residents in Korea. Journal of Korean Food Marketing. 24(3);19-41
  21. Lee JY, Kim KJ, Park YH, Kim HR. 2010. Preference and perception of Korean foods of foreign consumers by nationality. Korean J. Food Culture, 25(1):9-16
  22. Lee JY. 2009. Foreign consumers' preference and evaluation on Korean food. The Catholic University of Korea, Master's degree thesis, The Catholic University of Korea, Korea, pp 27-61
  23. Lee KA, Kim BR, Choe E, Kim JI. 2013. Perception and preference for Tangpyeongchae by Chinese and American university students. Korean J. Food Cookery Sci., 29(3):301-308 https://doi.org/10.9724/kfcs.2013.29.3.301
  24. Lee KR, Lee EJ. 2016. A Comparative analysis of the relationship between food neophobia scale and Korean food perception of southeast asian workers living in South Korea. J. Korean Soc. Food Cult., 31(2):131-140 https://doi.org/10.7318/KJFC/2016.31.2.131
  25. Lee MO. 2013. A study on comparison of responses between Korean and Philippines customers at importance of the service failure recovery's 4 dimensions of full service family restaurant. J. of Tourism and Leisure Research, 25(8):249-263
  26. Lee MO. 2017. Recognition, image, preference, attributes, satisfaction and reuse intention for Korean food by Local Vietnamese. The Korean Society of Food Culture, 32(6):476-486
  27. Lee YJ, Seo YJ, Joo HS, Choi SK. 2005. A study on the satisfaction for the menu quality of Korean traditional food of Japanese tourists. Korean J. Food Culture, 20(2):283-291
  28. Lee YJ. 2008. Influences of globalization factors of Korean food on country Image, attitudes and product buying intention toward Korea of Chinese and Japanese. Doctoral degree thesis, KyungHee University, Korea, pp 73-99
  29. Lee YJ. 2010. The effects of Korean food globalization on foreigners' perception of wellbeing value and experience with Korean food. Korean J. Food Culture, 25(5):487-498
  30. Lim HJ, Lee IH, Suk WH, Lee J, Chouse R. 2010. Evaluation of the globalization of Korean foods and Yak-sun among nationalities of foreigners living in Korea. Korean J. Food Culture, 25(6):671-679
  31. Liu H. 2012. The effect of attributes of the Korean restaurant selection on the Chineses customer's satisfaction and the revisit intention. Master's degree thesis, Semyung University, Korea, pp 25-42
  32. Lu SN. 2012. A Study on the reasons for the success Of -The impact of on Chinese popular culture. Master's degree thesis, DeaJin University, pp 66-84
  33. Luan JY. 2014. Foreigners in Korean's adaptation to Korean food and globalization of Korean food. Master's degree thesis, Hanyang University, pp 53-55
  34. Meng BX, Lee YS, Kim YS, Rho JO. 2013. A Study on the perception and preference of the Korean Kimchi by the Chinese international students in Jeonbuk Area. J East Asian Soc Dietary Life, 23(3):273-281
  35. Min KH. 2010. Recognition and preference of university students on Korean food in Australia. The Korean Journal of Culinary Research, 16(5):92-102
  36. Park HY, Ahn MW, Kim BW, Kim NY. 2014. Study on Preferences and perception of Koreans and non-Koreans residing in Korea regarding globalization of Korean foods, J East Asian Soc Dietary Life, 24(2): 155-165
  37. Qi R. 2011. A study on the effect of Korea's food service company"s characteristics of menu selection on customer satisfaction and customer"s intention for return visit. -Focusing on Korean restaurants in Shanghai, China-. Master's degree thesis, Chungwoon University, Korea, pp 54-76
  38. Ryu SH, Cho YH, Han YR. 2104. Adaptation for Korean foods and satisfaction for foodservice by different residence periods of Chinese and Japanese university students in Daejeon. J East Asian Soc. Dietary Life, 24(1):143-155
  39. Seo GH, Lee SB, Sin MJ. 2003. Research on korean food preference and the improvement of korean restaurants for Japanese and Chinese students in Korea. Korean J. Soc. Food Cookery Sci., 19(6):715-722
  40. Seo SH, Ryu KM. 2009. Chinese customers' perception of korean foods and satisfaction and revisit intentions to Korean cuisine restaurants. Korean J. Food Culture, 24(2):126-136
  41. Shin BK, Oh MH, Shin TS, Kim YS, You SM, Roh GY, Jung KW. 2014. The impact of Korean Wave cultural contents on the purchase of Han-Sik (Korean food) and Korean product -Based on the survey of Asia (Japan, China), Americas and Europe-. Korean J. Food Culture, 29(3):250-258 https://doi.org/10.7318/KJFC/2014.29.3.250
  42. Song JE. 2014. A survey on the recognition and the preference of Bibimbab with students in Bayreuth, Germany. Korean J. Food Culture, 29(4):307-313 https://doi.org/10.7318/KJFC/2014.29.4.307
  43. Song JE. 2015. Study on perception and preference regarding Korean fast food among students with food-related Majors City of Pegnitz in Germany. Korean J. Food Culture, 30(6):726-735 https://doi.org/10.7318/KJFC/2015.30.6.726
  44. Sun BK. 2016. A study on the activities linked homeland and identity of Yanbian Korean-chinese. J. Korean Northeast Asia, 21(1):53-70
  45. Yin ZL. 2015. A Study of K-pop Brand's brand equity: Focusing on Chinese consumers. Master's degree thesis, Konkuk University, Korea, pp 33-84
  46. Yoon AY, Park GS. 2013. Study on image, preference, importance and satisfaction to Korean traditional food of foreign visitors in Korea, Daegu. J East Asian Soc. Dietary Life, 23(2):184-196
  47. Yun N. 2011. Analysis on relationships among foreign tourists' perceived image, preference, and intention to consume Korean food by scale development for brand image of Korean food. Master's degree thesis, Ewha Womans University, Korea, pp 92-103
(34141) Korea Institute of Science and Technology Information, 245, Daehak-ro, Yuseong-gu, Daejeon
Copyright (C) KISTI. All Rights Reserved.