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The Research of Preference Food Material and Food Away from Home Behavior on Korean, Japanese, and Chinese - Tourists who depart as Incheon International Airport -  

Han, Kyung-Soo (Department of Foodservice & Culinary Management, Kyonggi University)
Seo, Kyung-Mi (Department of Foodservice & Culinary Management, Kyonggi University)
Publication Information
Journal of the Korean Society of Food Culture / v.18, no.4, 2003 , pp. 346-355 More about this Journal
Abstract
The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.
Keywords
Preference food material; preference cooking method; food away from home;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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