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

• Directory of Electronic and Electrical Manufacturers
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• s.1982
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• pp.394-408
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• 1982

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2005.11a
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• pp.151-154
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• 2005

• 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.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.64-75
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• 2010

The aim of the study is to explore how foreigners recognize Korean culture through Korean food and how it influences the perception of Korean restaurants, culture and satisfaction. As a result of analyzing the data, three factors in the Korean culture of restaurants were obtained: style, flavor and affection. With multiple regression analysis, all three hypotheses were supported. Style was the most important contributor to the image of Korean restaurants and culture, followed by affection and flavor. The image of Korean culture has significant influence on satisfaction. Major recommendations of this study can be outlined as follows: First, among style, flavor and affection, style was a major determinant of the image of Korean culture; hence, in order to enhance the image of Korean restaurants and culture, style needs to be emphasized. Second, as the image of Korean culture has significant influence on satisfaction, the images of Korean culture should be well displayed and maintained to boost this satisfaction.

• Journal of the Korean Home Economics Association
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• v.24 no.2
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• pp.63-73
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• 1986

The purpose of this study was to investigate foreigners' preferences in Korean foods as served in Korean restaurants. A questionnaire was constructed for this study and sent to foreigners residing in the Seoul area. The study showed that when they have a chance to choose a restaurant for eating out, the decision to choose a Korean-Style restaurant is made on the basis of the special flavor of Korean food as well as the desire to experience Korean traditional food culture. Korean style barbecue, mixed vegetables, and dumplings are preferred by most foreigners. Beef rib stew and pibimbab were also selected frequently. Muk, maeuntang, rice cakes, cold noodles and sea weeds were not preferred.

• Management & Information Systems Review
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• v.2
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• pp.355-390
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• 1998

The purpose of this study was to determine the conflict plan of the foreign worker in Korea. The concrete purpose of this study as follows : First, To Analyze Conflict factor of job according to the foreign worker conflict. Second, To present rethinking plan of job and efficiency management foreign worker in Korea. The Subject of this study were consisted of 308 foreign worker form 408 small and medium business in taejon city, Chung-Nam. Conflict factor of job was measured according to questionare used in precedent study. Statistical treatment were the mean, Standard, Deviation, One-way ANOVA analysis. The conclusions of the paper research were as follows. First, Foreign worker showed occasionally lower degree conflict of job. Second, Woman foreign worker had higher conflict of job than man foreign worker in wage, working condition, human relation, communication. Third, The foreign worker is short In Job-experience. therefore, efficiency management of job was fall. Fourth, The relationships between Korea-worker and foreign-worker were conflict in communication, human relation. Fifth, The relationships between Korea-worker and foreign-worker were conflict wage-discrimination. Sixth, The more education-level had lower conflict. Seventh, According to cultural characteristic had different.

• Journal of Internet Computing and Services
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• v.25 no.2
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• pp.69-77
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• 2024

The tourism industry is well on its way to returning to pre-pandemic levels all over the world. This article aims to investigate the factors that affect tourists' traveling intentions towards Korea. TAM model is used when doing the data analysis and we added some key external variables: trust, information quality, and personal innovativeness, to better fit the real-life scenarios. By using SPSS and AMOS, we analyze with the structural equation modeling method and find out that perceived risk is not significantly related to intention. We find out that perceived risk is not significantly related to purchasing intention, suggesting that consumers might prioritize convenience over perceived risk. And many other factors become potential mediating factors between these two.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.1-14
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• 2011

This study has been conducted to research the interests and tastes in Korean cuisine aiming at Germans who have lived in Korea for over 6 months, create new Korean menu items to their taste, and provide preliminary data for the globalization of Korean cuisine. Germans living in Korea tend to prefer Korean dishes as much as German dishes, and males have more opportunities to have different Korean dishes than females through social activities. Most of them answered that they barely cook Korean food and gave low marks for the globalization of Korean food and ease of cooking. The main reason given for not cooking Korean food themselves was that it is complicated to cook, which is a direct indication of the lack of knowledge of the recipes. Therefore, the importance of simplification and standardization of recipes for the globalization of Korean food was revealed. From the study on Korean food preferences based on the restaurant frequenting practices of Germans, the most popular Korean restaurants were those which were located in popular restaurant districts or within walking distance and those with an elegant or tranquil ambience. To promote the globalization of Korean food, development of diverse easy recipes or education about Korean dishes for foreigners would enhance their understanding and familiarity of Korean cuisine.

• Journal of the Korean association of regional geographers
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• v.5 no.1
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• pp.25-75
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• 1999

This study concern with the pattern of Pusan Station Shopping District within Pusan City, Korea, one of the third ranked centers within Pusan-the first ranked is CBD, the second is subCBD, the third are Spa Shopping district, Tongnae shopping district, Jobang-Ap shopping district and Yangjeong shopping district. This paper serves as a part of series studies which attempt to clarify the internal structure of Pusan as a whole. Part(I) of this study deals with the pattern of functions including information & culture, business, recreation and retailing. The results are as follows. 1. Pusan Station is one of higher ranked class of central places within Pusan City. But the ratio of dwelling houses is the highest in Pusan Station among the 9 higher ranked central places within Pusan. It means that the residential areas still remain along the maze type of narrower streets inner part of the blocks, especially western belt of this shopping district. 2. Business functions are one of the important criteria which classified the central places within the city and Pusan Station is the first ranked shopping districts in terms of these criteria among the 9 higher ranked central places including CBD within Pusan City. It suggests that Pusan Station is the miniature of the CBD, SubCBD is not the miniature of CBD in the view point of business function. It also means that Pusan Station Shopping District has been developed as a special shopping district or as a special central place. It has not been evolved as a center of the hierarchy of central places within the city by the natural or organic growth. 3. Pusan Station as 'the third space or drinking place' and it's characteristics as a amusement center presents at so called the 'Texas Town'-free tax area- whose customers are mainly U. S. soldiers and foreign sailors. But from the 1990s, this 'Town' changed to 'Russian Town', You can easy to meet many Russians and Russian lettered signboards-not English- along the street. 4. Convenient stores distribute mainly at back streets or along the narrower streets. It means that this kinds of stores have a residential oriented character. And a certain convenient stores locate with almost same distances. It suggests that it's hinterland is limited in nearer neighborhoods.