• Korean journal of food and cookery science
• /
• v.19 no.6
• /
• pp.715-722
• /
• 2003

The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p＜0.05), and Japanese students more than Chinese students (p＜0.001). of foreign students, 44.3％ replied that they had teamed about Korean food at school, and 34.48％ tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.39 no.4
• /
• pp.576-585
• /
• 2015

This study examined difference of purchase behavior of appearance orientation, appearance evaluation, and fashion product purchase behavior on media contact responses. Data were collected from 315 female Chinese university students in Daejeon and Chungnam from May to June 2013. Data were analyzed by descriptive statistics, t-test, correlation, crosstabs analysis with the SPSS-WIN 20.0 program. The results of this study were as follows. First, media contact responses correlated appearance orientation and appearance evaluation. The active group of media contact responses indicated a more active appearance orientation and appearance evaluation. Second, the active group of media contact responses were fashion product purchase behavior. This study verified the relationship of media contact responses and appearance variables-appearance orientation, appearance evaluation, and fashion product purchase behavior.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.3
• /
• pp.265-277
• /
• 2020

This study was conducted to investigate dietary adaptations and use of university foodservice in Korea according to the religion of international students. The survey was conducted from April to June in 2017 and included 609 subjects studying at a university in Busan. Muslims showed the highest percentage of eating three meals per day (42.4%) but the highest rate of eating unbalanced meals (64.7%) and midnight meals (41.8%). The most frequent problematic eating habit among Buddhists was irregular mealtimes (46.0%). Adaptation frequency to Korean diet was lowest among Muslims and highest among Christians. Securing halal foods was difficult for Muslims in Korea, and demand for halal foods as a school restaurant menu was high. The response rate for experiencing Korean food at university foodservice was highest among Christians (79.7%) and lowest among Muslims (45.3%). The main reason for not using university foodservice for Muslims was "no menu to eat" for religious reasons, and other religious groups cited "lack of menu variety." Preferred types and recipes of meats, fish, and vegetables also showed significant differences according to religion. As a result, efforts should be made to increase adaptation to life abroad in Korea, including changes in university foodservice management, considering the religious characteristics of international students.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.5
• /
• pp.587-595
• /
• 2015

The purpose of this article was to research the difference in additional marketing satisfaction by lifestyle of Korean restaurant customers (focus on foreign students at university in Gangwon province). In this research, factor analysis, cluster analysis, and ANOVA were carried out. Lifestyle was divided into seven factors and six clusters. Additional marketing satisfaction was divided into three factors. Additional marketing satisfaction showed a significant difference by lifestyle of foreign students. First, 'employee' had a highest point at C3 'convenience internet searching pursuit' but lowest point at C4 'brand preference pursuit' (p<0.001). 'Service process' had a highest point at C1 'safety health pursuit' but lowest point at C5 'effort pursuit' (p<0.001). 'Tangible clue' had a highest point at C3 'convenience internet searching pursuit' but lowest point at C5 'effort pursuit' (p<0.001). Additional marketing can reduce customer uncertainty, ambiguities, and wavering about eating at restaurants by intangibility of service. As a result, food-service corporations need to manage additional marketing as well as increase satisfaction and loyalty of customers.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.2
• /
• pp.112-124
• /
• 2018

Despite the rapid increase in the number of foreign students, there has been a lack of research to help them adapt to Korean food culture and develop healthy eating habits. This study examined the dietary habits and problems of foreign students studying in universities of Korea. Although 97.0% of the 604 people surveyed live in dormitories, the visiting rate of the school cafeteria was low. In addition, only 30.2% of them ate three meals a day, and the frequency of eating midnight snack and convenience store foods was high. International students were positive about experiencing new Korean food, but food satisfaction in Korea was not high because of the difficulties in food selection due to religious problems and maladjustment to Korean sauces and seasonings. Information on Korean eating habits was obtained mainly from other foreign students from the same country (49.5%) and the Internet (33.8%), and there was very little interaction with Korean students at meals. The ratio of subjects who ate halal foods was 33.3%, and they were shown to have difficulty obtaining halal foods in Korea. Therefore, based on the results of this study, a support program should be developed in order to improve the dietary habits of international students.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.2
• /
• pp.113-119
• /
• 2011

The purpose of this study was to survey Chinese university or college students' preference for and satisfaction with Korean food in the Daegu and Gyeongbuk areas. A questionnaire developed from literature review included a series of questions about Korean food that included preference, satisfaction, product quality, and customer satisfaction. We analyzed 240 valid responses. Statistical analyses, including frequence, IPA, factor analysis, and regression were performed using SPSS software. Of the 41 kinds of Korean food included, the students' average preference was 3.24 and satisfaction was 3.23 on a 5-point scale. The students questioned preferred Bulgogi (3.99), Galbigui (3.92), Galbitang (3.88), Galbizzim (3.87), and Samgyeopsal (3.86) to other Korean foods. With regard to satisfaction, Bulgogi (3.94) was chosen by Chinese students as the most satisfying Korean food, followed by Galbitang (3.80) and Galbigui (3.80). The perceived quality of the Korean food also had a significant influence on customer satisfaction.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.2
• /
• pp.186-195
• /
• 2010

The acknowledgement and preference for Korean food by Chinese students in the Daejeon area of Korea was surveyed. The students(n=132) were comprised of 57.6% males and 42.4% females, with 56.1% being >20-years-of-age and 43.9% being<20-years-of-age and 42.4% being Korean residents for over 1 year. The most recognizable aspect of Korean food was familiarity with Kimchi, Bulgogi and Bibimbap. Participants were least aware of the affordability of Korean food. Average understanding for Korean food of the Chinese students was 2.77~3.00 on a 5 point scale. Participants highly preferred(in order) Ssalbap, Gomtang and Bulgogi, while Dolsotbap, Samgyetang and Gimgui were not preferred. Female students preferred Gamjatang and Manduguk more than male students. Those students who had lived in Korea for over 1 year preferred Bulgogi and Samgyeopsal, and those residing<3 months preferred Guksujangguk. Over half of the students surveyed had knowledge of Korean food and its preparation; of these students, Korean food preferences were for Kalguksu, Mul Naengmyeon, Moosengchae, and Oisengchae.

• Journal of Fisheries and Marine Sciences Education
• /
• v.21 no.4
• /
• pp.523-542
• /
• 2009

The purpose of this study was to figure out the procedure of learning Korean for international students. A research question was set up as follows: What is the procedure of leaning Korean for international students in Korean universities? To achieve the research purpose, this study implemented a method of semi-constructed interviews. Nineteen international students participated in the interview. The collected data for this study included transcripts from each interview. The transcripts of 60 minutes of interviews with all the participants was audio-taped recorded. This study investigated the research question based on the grounded theory. The analysis of open coding, axial-coding, and selective coding was used in the study. Results indicated that international students learned Korean in a daily basis, and then they adapted to academic Korean in their majored fields. Both personality and mother tongue influenced Korean language learning positively and negatively. International students' improvement of Korean was related in studying with Korean mass media such as TV soap dramas, talk shows, and songs. International students think that TOPIK(Test Of Proficiency In Korean) is not much related with their Korean language fluency. In conclusion, the researchers suggested to give more emphasis on academic training courses for Korean language and to improve the TOPIK in general academic Korean.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.140-148
• /
• 2017

The purpose of this study was to provide basic data for the development of stir-fried rice cake (Tteok-bokki) products which are suitable for the organoleptic property of Chinese people based on the analysis results of the important considerations in choosing stir-fried rice cake (Tteok-bokki) for Chinese students. As a result of analysis, it was found that the texture of stir-fried rice cake (Tteok-bokki), smell, the harmony of the rice cake and sauce, the harmony of the rice cake and ingredients, the plate of food, the size of rice cake, the shape of rice cake, the color of sauce, and the sanitary condition of the food, ingredients, and cookware have significant influence. As a result of the IPA analysis, the texture of food, the sanitary condition of the food, ingredients, cookware, and a cook were included in the first quadrant, which indicates that it is batter to maintain a good quality. Smell of stir-fried rice cake (Tteok-bokki), temperature, rice cake and ingredients were included in the second quadrant, which suggests that the importance is high, but the satisfaction level is low.

• Journal of the Korean housing association
• /
• v.17 no.6
• /
• pp.9-18
• /
• 2006

The purpose of this study is to find out the selection of housing type and the characteristics of dwelling of foreign students' residence in order to provide some information for better housing plans for foreign students in Korea. To analyze characteristics of dwelling, a questionnaire survey was conducted with 171 students who study in the university located in seoul, Korea. The results are summarized as follows: Overseas students in Korea can get from their house to school within 30 minutes and they spend more than 9 hours a day at home on average. Housing is one of the most important factors for oversea students. For the dormitory group, they chose their houses based on fee, distance from the school, stability, etc. The lodging group, chose their houses based on fee, distance from school, and Korean culture experience. The Go-Si-Won group chose their houses based on fee, distance from the school, privacy and so on.