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http://dx.doi.org/10.14400/JDC.2019.17.3.119

The influence of Korean wave recognition on preference of cheese chicken rib, SNS, image of Korean food, intention to visit Korean restaurant  

Jung, Young-Ju (Dept. of Food Service Management & Curinery Art, Gyeong Ju University)
Publication Information
Journal of Digital Convergence / v.17, no.3, 2019 , pp. 119-128 More about this Journal
Abstract
This study examines the effect of Korean Wave recognition on the preference of cheese chicken ribs in Vietnamese students. It also examines the effect of preference of cheese chicken ribs on the Korean food image of Vietnamese students and their intention to visit Korean restaurants. We analyze the results and try to help globalization of Korean food, development of Korean menu and marketing activities. As a result of the analysis, the hypothesis that the recognition of Korean Wave has positive (+) influence on the preference of cheese chicken ribs was not adopted. The recognition of Hallyu influenced the preference of cheese chicken ribs through SNS influence. SNS influence was found to be a mediator between Korean recognition and cheese chicken rib preference. In case of foreigners, they will recognize Korean Wave through various instruments. Based on the results of this study, it is necessary to study various factors that affect the preference of Korean food and the preference of single menu, and to re - examine Korean food which can globalize Korean food.
Keywords
Korean wave recognition; SNS; Cheese chicken rib preference; Korean food image; Korean Restrant visit;
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Times Cited By KSCI : 10  (Citation Analysis)
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