Browse > Article

Explorative Study on the Vietnamese' Selection of Korean Restaurants and Menu - Among Vietnamese who have Eaten at a Korean Restaurant -  

Kim, Hye-Young (Dept. of Hotel Management, Kyung Hee Cyber University)
Park, Kyu-Eun (Dept. of Culinary Science and Food Service, Kyung Hee University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.3, 2011 , pp. 418-428 More about this Journal
Abstract
The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.
Keywords
Vietnam; Korean restaurant selection criteria; Korean menu selection criteria; Korean food globalization;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Seo DH, Park YK (2007) Influence of Korean wave on Vietnamese youngster's cultural awareness. Korean Youth Policy Institute, Seoul.
2 Morgan S (1993) Benefit dimensions of midscale restaurants chains. The Cornell Hotel and Restaurant Administration Quarterly 32: 40-45.
3 Lim HJ (2010) Quality factors of Korean restaurant that affects satisfaction and behavior -from Asian tourist's point of view-. Korean Cooking Association 16: 209-225.
4 Lim HW (1997) Restaurant customer's menu selection criteria. MS Thesis Daegoo University, Daegu. p 51-78.
5 Kwon KJ (1998) Factors for tourist hotel restaurant selection. Journal of Tourism System and Quality Management 5:49-75.
6 Choi JW (2003) Family restaurant customer's menu selection criteria. MS thesis Honam University, Gwangju. p 51-41.
7 June LP, Smith SL (1987) Service attributes and situational effects on customer preferences for restaurant dining. Journal of Travel Research 26: 20-27.   DOI
8 Kang YS (2009) How the Korean restaurant menu selection criteria affect revisit of customers. MS Thesis Youngsan University, Busan. p 51-56.
9 Keum KH (1998) Empirical study on tourist hotel restaurant selection. MS thesis Kyung-gi University, Suwon. p 7-37.
10 Hotel & Restaurant (2010) Hotel & restaurant 2010.4. HR (Monthly), Seoul.
11 Choi SK, Chang JA, Kim KB (2008) Strategy for Korean food globalization and literature review. Korean Food Industry Journal 4: 75-88.
12 Kwon KJ, Hong HK, Lee HR (2010) Factors for employee loyalty. Korean Tourism․Leisure Association 22: 367-387.
13 Cho MS (1995) Hotel customer's selection of menu and menu planning. Ph D Dissertation Hanyang University, Seoul.
14 Bojanic D, Shea L (1997) Segmentation for a multi-unit restaurant operation. The Cornell Hotel and Restaurant Administration Quarterly 38: 56-61.   DOI
15 Yoo R, Lee EJ, Jeon YH (2010) A study on he menu choice factors and customer satisfaction of Korean restaurant. Hotel Resort Casino Research 9: 71-87.
16 Yoo YJ (2010) Influence of personal involvement on relational benefits and customer voluntary behaviors for Korean restaurant customers. The Academy of Korea Hospitality & Tourism 38: 190-202.
17 Yu DJ (1992) Customer behavior. Bobmumsa, Gyeonggi. pp 67-92.
18 Park JJ (1998) Empirical study on selecting restaurant. Korea Tourism Business Association 10: 61-88.
19 National Restaurant Association (1983) Consumer expectation with regard to dining at family restaurant. NRA, Chicago.
20 Lee HJ (2001) Study on the menu-selection behavior in hotel Italian restaurant. MS Thesis Kyonggi University, Gyeonggi. p 72-93.
21 Cadotte ER, Turgeon N (1988) Dissatisfiers and satisfiers: suggertions for consumer complaints and compliments. Journal of Consumer Satisfaction Dissatisfaction and Complaning Behavior 1: 74-79.
22 Hwang SH (2000) Tourism hotel customer's menu selection. MS Thesis Kyemyung University, Daegu. p 14-42.
23 Jones P, Jones PA (1990) Stress: Are you serving it up to your restaurant patrons?. The Cornell Hotel and Restaurant Administration Quarterly 31: 38-43.   DOI   ScienceOn
24 Chung YW (2010) Multi-cultural approach of cooking for Korean food globalization. Korean Food Life Culture Journal 16: 170-184.
25 Cho Y, Kim HY (2010) Food life and culture. MS Thesis Korea National Open University, Seoul. p 8-73.
26 Kim SA (1997) Emprical study on consumer using theme restaurants. MS Thesis Sejong University, Seoul. p 8-34.
27 Korea Agro-Fisheries Trade Corp(aT) (2010) Gide-Book for Overseas Korean Restaurant. aT, Seoul.
28 Filiatrault P, Ritchie JR (1988) The impact of situational factors on the evaluation of hospitality services. Journal of Travel Research 26: 20-37.
29 Hart WL, Casserly GD (1985) Quality: A brand-new, timetested strategy. The Cornell Hotel and Restaurant Administration Quarterly 26: 52-63.   DOI
30 Choi HJ (2005) Emprical study of restaurant customer's selection criteria. International Tourism Study 2: 131-145.
31 Cha SM, Chung LN, Chung SJ, Kim GO, Han KJ, Lee SR (2010) Study of Korean food taste by using Delphi technique. Food Cooking Journal 26: 155-164.