• KSCI Review
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• v.2 no.2
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• pp.83-100
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• 1996

As the globalization of business increases, roles of managers from other culteres assume greater importance, This is the survey of expatriate selection and training of korean firms. We assummed that selecting criteria should be different for each part ho has different purposal. We cartegolized three parts with comparative two sides. Our results shows that there are differences in selecting vs. selected parts, selected part who should work foreign market assummed spouse & family's conditions more important. As top anagers emphasize the managemant & skill factors, middle and low level managers are more intrested in personal factors. The part who expatriate developing country choose cross culture factor more important than expatriate advenced country. In korean firms, there's a little program about expatiate training, spouse & family education and no repatriation adjustment program.

• Cross-Cultural Studies
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• v.37
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• pp.335-360
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• 2014

The purpose of this paper is to investigate whether high-level(level 6) essay-writing questions in Test of Proficiency in Korean (TOPIK) have been presented appropriately so as to enable foreign test-takers to display their Korean writing ability properly, and to provide some suggestions on how those questions need to be changed. To accomplish this purpose, all the essay-writing questions were collected from the 33 TOPIK tests, from the 2nd in 1998 to the 35thin 2014, and analyzed from the perspectives of their topics and formats. The results are that high-level TOPIK essay-writing questions showed a strong tendency to take as their topics Korean sociocultural structures and phenomena, or current issues in Korea, and that they frequently employed guided writing formats by providing preset ideas or/and contexts for test-takers to write in a guided way; such tendencies were analyzed to shed a negative influence on test-takers displaying their writing ability and creativity, because those topics and preset ideas or contexts provided do not allow them to express their own opinions or positions freely. It is suggested that TOPIK essay-writing questions should be changed to deal with objective and general topics which enable test-takers to write freely and logically in Korean based on their experience, because TOPIK is not a test to check whether they have enough background knowledge about the Korean society and culture, but a test to assess their Korean proficiency.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.221-237
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• 2003

China has not thousands years history and culture but more than 50 times huge territory compare to Korea. Moreover, China is a multiracial country which has 56 minority races including Han race. Today's food culture of China has been established based on historic, regional, and racial features. China is located adjacent to Korea and historically has had close relationship with Korea. Moreover, China and Korea have had interaction in politic, economic, and cultural respects. In this aspect, the food culture of China has had great influence to the food culture of Korea. Therefore, this study purposed to understand the food culture of China more deeply which has been passed over, through researching food culture based on Chinese foods in five thousands historic stream. As the result of researching Chinese food by times in terms of food culture, which has been well known by only cuisine, the food culture of China had been changed by rise and fall of several dynasties. In addition, food styles had divided the south and north by inflowing western food materials and deep relation to Buddhism, Confucianism, Taoism, and the principles of yin-yang.

• Bulletin of Food Technology
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• v.25 no.1
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• pp.28-43
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• 2012

한국 식품화의 위상은 구이류 및 전골류 조리시 발생하는 냄새, 연기, 기름 튐 등의 문제로 인해 낮게 평가 되고 있는 실정이다. 현재 사용하고 있는 불판 및 가열원료가 다양하여 맛의 균일화가 어렵고 사용 후 세척처리가 번거로운데다 환경오염까지 발생시킨다. 구이 및 전골에 소비되는 에너지가 잔량을 모두 섭취할 동안 연속적으로 공급하므로 에너지 소비 및 내부 공기조건이 열악한데 반해 연기 및 냄새와 관련된 제품의 개발과 생산에 참여하는 업체는 증가하고 있다. 하지만 기술력 및 자본력이 미미한 수준에 있어 많은 기술적 측면의 보완이 요구된다. 또 소스, 양념, 부재료 등의 가공처리를 외국인의 식문화에 적합하도록 맛, 향, 관능의 관점에서 규격화 및 현지화도 요구되며, 공급되는 원재료의 고기종류, 규격, 등급 등의 조건들이 국내 관능뿐만 아니라 외국인의 관능적인 관점에서 표준화가 시급하다. 주한 외국인을 대상으로 한 설문에서 59%가 한국음식의 세계화가 가능하고 89.9%가 한식메뉴를 소개할 의사가 있는 것으로 조사되었다. 이는 외국인 소비자의 인지도에서 불고기와 갈비 등의 구이류가 다른 한식보다 선호도가 증가하는 것이기 때문인 것으로 분석된다. 2009년 농림수산식품부가 '한식 세계화 프로젝트'를 선포하여 1만여 곳의 해외식당을 2017년까지 4만 곳으로 증가할 예정이다. 따라서 한식문화의 표준화를 위한 용어 재료 기구 단위 등의 표준화 기반개발을 바탕으로 조리 및 식문화의 표준화가 요구되고 있다. 우리나라는 구이전문점들이 일반주거 및 아파트 단지에 위치하고 있어 연기와 냄새에 대한 민원 및 분쟁이 발생되고 있다. 이에 집진, 제연 설비의 설치비용이 많이 소요되고 있으며 대부분의 구이설비가 수입제품으로 규모가 매우 크다. 일본의 경우 2002년도부터 음식점에서 발생하는 연기에 관한 규제를 법제화하였다. 위의 기술적, 경제 산업적, 사회 문화적 측면의 필요성을 바탕으로 본 연구는 연기 음식 냄새 저감 성능이 뛰어난 친환경 저에너지의 가열조리 기구 개발 및 국내외 현장적용 산업화 모델 구축을 통해 한식당 시설 개선 및 고급화를 유도하고 세계시장에서의 한식문화 경쟁력을 확보코자 한식문화 경쟁력 확보와 경제, 문화, 산업적 성공 비즈니스 모델을 제시하였다.

• Survey Research
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• v.13 no.1
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• pp.61-87
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• 2012

This research is a part of a fundamental research to form the topographic map of the South Korean society's cultural capital, based on large scale research data. Its purpose is to suggest suitable questions for today's Korean society as well as to compare with previous data accumulated from other nations. For this, this research is to establish theoretical background through critical study on the extensive literature on domestic and foreign cultural capital and collect measures, questionnaires, and data used in important literature and surveys. Based on this, the major domains and levels that should be dealt in the questionnaire were chosen, literature review was conducted for each field; experts were investigated in order to develop questions more suitable for the Korean society considering each domain and level, and qualitative research on the subjects were conducted. This research as seen through the above processes, music genres and culture activities were chosen as major domains, "high/popular" level and "consumption/production" level were chosen as items, and specific items were composed considering Korea's distinct characteristics. Each of these items combine and complement the three aspects of measuring cultural capital(preference, participation, perception), which have been used incoherently in previous researches in measuring the level of possession in cultural capital. This led to developing questions such as the level of liking each item(preference), the level of participating in each item(participation), the level of luxuriousness in each item(perception), and the level of stylishness in each item(perception). This research holds significance in that it critically examines the vast amount of questionnaires used in the past for cultural capital research, provides a large framework to find Korean cultural capital by adding items considering Korea's distinct characteristics, and provides groundwork to fill in the non-Western gap in the discussion of cultural capital, which has been based on the West.

• The Journal of the Korea Contents Association
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• v.18 no.6
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• pp.364-373
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• 2018

This study aims to investigate the linguistic features of English signboards (ES) and socio-cultural aspects in Korea through university students' perspectives on the ES. The data comprised pictures and questionnaire on the ES from the students. The findings showed that ES reached to 55.4% for mainly the business of drink beverage and clothes. The text written by 'only English' included 2-3 words (43%), and that of 'combination of English and Korean' had 4-5 words (25%), which reached to 68% of the all. The 70% of ES were used for the business of drink beverage, food, and clothes, but these were not in harmony with the neighborhood, showing 42% of agreement. Good ES required 'visual factors (27%)', 'expression of business (23%)', 'elegant and luxurious style (19%)', and 'design and creativity (15%)', and these ES were the most in Shinchon areas. Overall, the present ES culture was insufficient to make harmonious atmosphere in Korea, which requires the support of policies and systems.

• Korean Journal of Heritage: History & Science
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• v.42 no.3
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• pp.176-191
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• 2009

This report is a result of investigating the materials and techniques of the lacquer ware excavated from Hwangnamdaechong Tomb known as an old tomb in the Gyeongju maximum district. First, the fragment of lacquer ware was classified by the shape of it. Next, the thin section of lacquer film (all sides about 2mm) was made based on the result. Then they were observed under the microscope, and classified the kind of the foundation mixture and the applied structure. It is a result as follows. 1 The bone dust was mixed by the foundation of the made of cloth-body lacquer ware such as eared lacquer cup, lacquer bowl, and the lacquer rectangular containers excavated from the south tomb. 2 Eared lacquer cup and lacquer bowl, and rectangular box excavated from south and north tomb had the possibility they were the set of articles partially of tableware and the cosmetic box. 3 There is a difference in the quality of burial lacquer ware between in south tomb and north tomb. A lot of highlevel lacquer ware such as eared lacquer cup, lacquer bowl and the rectangular lacquer containers were discovered from the south tomb. 4 Many of containers where animal and bird had been drawn on the black lacquered ground excavated from north tomb were wooden bath.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.170-177
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• 2016

This study carried out empirical analysis of the effect on conspicuous consumption and purchase intention by social face sensitivity of customers who have eaten at luxury restaurants. Adult male and female customers aged 20~60 years who lived in Seoul and who had experience eating at luxury restaurants were selected as survey participants. The results of this study are as follow. First, social face sensitivity factor had a significant effect on preference for famous brands and seeking fashion. On the other hand, among social face sensitivity factors, shame consciousness had a significant effect on other-oriented conspicuous consumption. Thus, the hypothesis was partially accepted. Second, among social face sensitivity factors, other-conscious social face had a significant effect on purchase intention. Thus, the hypothesis was partially accepted. Third, preference for famous brand and seeking fashion had a significant effect on purchase intention. However, other-oriented conspicuous consumption tendency had no effect on purchase intention. Thus, the hypothesis was partially accepted. If studies on various consumption sentiment variables continue to be made, these may be usefully utilized for establishing marketing strategies of companies.

• 한국HCI학회:학술대회논문집
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• 2006.02b
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• pp.63-68
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• 2006

욕실이라는 특수한 공간은 경제발전과 사회기반시설의 확충, 주거형태의 변화에 따른 생활양식의 변화에 따라 발전해왔다. 즉, 욕실은 그 자체가 별도로 존재하는 공간이라기 보다는 주거공간, 생활공간의 일부로써 발전해왔고, 따라서 이와함께 다루어야만 할 것이다. 본 연구에서는 근미래의 욕실 디자인 트렌드를 예측하기 위해서 정치/경제, 사회/문화, 기술환경, 주거환경 등의 추세를 살펴보고, 이에 따른 욕실환경의 변화를 정리하였다. 그 결과, 근미래의 욕실 디자인 트렌드는 (1)주거공간에 완전히 편입된 밝고 건조한 실내휴식공간으로의 변화, (2)기술의 발전이 적극적으로 반영되어 부가기능이 설치된 편리한 공간, (3)건강을 위한 환경친화적 소재와 기능, (4)절제된 직선 위주의 미니멀한 디자인과 고급화, (5)다양성이 반영된 개성적 공간으로의 연출 등을 예측하게 되었다. 트렌드 예측은, 사회/문화 및 정치경제 현상을 폭넓게 반영하고 비교적 긴주기를 가지는 확실성만을 바탕으로한 결과를 내놓게 되므로 너무나 당연한 이야기들의 반복이 될수도 있을 것이라 사료된다. 그러나 이 트렌드 예측이 향후 새로운 욕실환경과 그에 적합한 욕실기기를 제안하는데 도움이 되는 기초연구가 활용할 수 있었으면 한다.

• Journal of Engineering Education Research
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• v.1 no.1
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• pp.43-56
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• 1998

This thesis examined the main revolution trend of Chinese engineering education system which is closely related to the demand of the industrial world. The reasons for which China tried to revolutionize engineering education were as follows ; firstly, the lack of high-qualified and professionalized man power in the industrial world. Secondly, the rupture in the age structure and thirdly, graduate students' insufficient ability to adapt to the industrial companies. These situation had been influenced by professional education after the fashion of the Soviet Union and the Cultural Revolution. Thus, since 1980s, government have extended man power supply through various ways and maintained equilibrium between supply and demand within the industrial world. Also, government began to retrian the existing engineers, magnify the regular number in college students of science and engineering and treat an experienced man favorably in graduate schools. The State Education Commission leaded in searching for the ways to train engineers and testing the master of engineering training system. As an essay at reform, many attempts will be tried ; bringing-up excellent students, the system of multi-degrees, field work, bachelor-master integration management, the system of master and doctor by thesis, strengthening educational-industrial cooperation, experimental school, adult school, and local school. Until 21c to come, this trend will be accelerated on.