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http://dx.doi.org/10.7318/KJFC.2011.26.4.383

Strategies for Globalization of Korean Food through in-depth interviews with Korean restaurants owners in Vietnam  

Chung, Hae-Kyung (Department of Food and Nutrition, Hoseo University)
Kim, Mi-Hye (Department of Food and Nutrition, Hoseo University)
Kim, Hang-Ran (Department of Agrofood Resources, NAAS, RDA)
Kim, Yang-Suk (Department of Agrofood Resources, NAAS, RDA)
Choe, Jeong-Sook (Department of Agrofood Resources, NAAS, RDA)
Woo, Na-Ri-Yah (Department of Food and Nutrition, Hoseo University)
Publication Information
Journal of the Korean Society of Food Culture / v.26, no.4, 2011 , pp. 383-393 More about this Journal
Abstract
This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.
Keywords
globalization of Korean food; Korean restaurant in Vietnam; survey by in-depth interview; food culture;
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Times Cited By KSCI : 6  (Citation Analysis)
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