• 한국식생활문화학회지
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• 제31권4호
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• pp.261-268
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• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

• 수산해양교육연구
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• 제26권6호
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• pp.1261-1277
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• 2014

In recently, attracting foreign students are very active in lots of universities of South Korea. According to trend, foreign students who are studying in Korea have increased steadily. The programs to support and help them for adaptation of the university and academic success are rising though, on account of language barrier, it seems not easy to adapt to those people who finished studying korean language training that roles incubator and entered their major. More over, to expect personal training for them by professors is also difficult because of short of educational or executive and bankroll support in reality. Therefore it became a social issue about managing foreign students of South Korea. This study aimed to analyse the difficulties of learning from chinese international student's view. For this, we analysed focus group interview which intended 16 chinese foreign students and the collected data through reflective journal record using Nvivo program. In the results of focus group interview, learning difficulties of chinese foreign students are itemized 4 sections of personal aspect, environmental aspect, educational contents' aspect and educational methodic aspect. It is subdivided 11 sections and identified of requirement for studying support corresponding each part of difficulties. This research finding will be able to expect to provide a suggestion to looking for options for learning support plan of chinese foreign students.

• 비교문화연구
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• 제30권
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• pp.223-244
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• 2013

Sino-Korean words make almost 70% of Korean words. Chinese Characters are very different from Hangul (Korean alphabet system) in form and they are semantic symbols. Therefore Korean and foreign students are very likely to have difficulty in mastering the Sino-Korean characters. This paper aims at reviewing the problems of teaching Chinese characters to Koreans and foreigners in Korea, and proposing how to teach them effectively. For this purpose, we first look into the realities of the national system of Chinese characters' education, and then suggest more effective instructions in teaching Chinese characters.

• 한국식품조리과학회지
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• 제19권6호
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• pp.715-722
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• 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.

• 동아시아식생활학회지
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• 제24권1호
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• pp.143-155
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• 2014

The purpose of this study was to analyze adaptation for Korean foods and satisfaction for university foodservice by nationality and residence period of Chinese and Japanese university students in Daejeon, Republic of Korea. Among 330 questionnaires distributed to Chinese and Japanese students, 294 complete questionnaires (89.1%) were analyzed. The questionnaire included two 5-point scales for measuring levels adaptation of for Korean food and satisfaction with university foodservice, respectively. Japanese students' level of adaptation for Korean food (3.16) was significantly higher than that of Chinese students (2.96). As the length of residence in Korea increased, the frequency of using university lunch service per week significantly decreased. The main factor when selecting a menu item was food taste (39.8%, 22.8%) in both Chinese and Japanese students, whereas the next main factor was preference (16.4%) in Chinese students and nutrition (18.7%) in Japanese students. The preferred cooking methods for meat were stir-frying (31.6%) and roasting (25.9%). For fish, Chinese students preferred braising (32.7%), whereas Japanese students preferred roasting (26.8%). Both Chinese and Japanese students preferred sukchae (45.6%, 43.1%) for vegetables. Factor analysis grouped 17 items measuring university foodservice into four factors, 'sanitation & employee service', 'physical environment', 'food' and 'customized menu & information' and the mean scores were 3.56, 3.30, 3.20 and 3.00, respectively. Chinese students were significantly more satisfied than Japanese students with the 'physical environment', 'sanitation & employee service' and 'customized menu & information'. These results suggest that efforts such as developing a greater variety of menu items with mild tastes and somewhat less flavor, applying preferred cooking methods, offering special menus for foreign students, providing nutrition information on menus, and offering a description of menu items in the foreign languages could improve Chinese and Japanese students' levels of satisfaction with university foodservice.

• 디지털산업정보학회논문지
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• 제8권3호
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• pp.213-228
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• 2012

The purpose of this study was comparative of domestic foreign university students' perceived service quality factors for Internet shopping mall. And investigate of affect of internet shopping customer satisfaction on perceived service quality. This survey was carried out with real customers. Data were obtained from 189 internet shopping mall customer(Domestic and Foreign university students) who have bought any products. To Find difference among service quality variables, exploratory factor analysis, ANOVA and multiple regression was carried out with collected data. Result shows that perceived service quality is significantly related to customers satisfaction. And there were significantly differences in perceived service quality between domestic university students and foreign(chinese and mongolian) abroad university students. Therefore, it is necessary to reconsider marketing strategy for internet shopping business.

• 복식문화연구
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• 제19권5호
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• pp.903-916
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• 2011

The purpose of this study was to analyze the eroticism of the exposed body and clothing style of Chinese foreign students in Korea and to provide basic information required to design and develop a niche market for the Chinese. A Chinese professor translated 52 questions, which formed a preliminary survey given to 30 Chinese students. Following this preliminary survey, some questions were then revised. The surveys were conducted during 3 weeks starting from the 5th of October. Only 289 of 330 questionnaires were selected for statistical analysis. Data were analyzed statistically through Frequency analysis, Chi-square test, T-test, and Regression analyses in SPSS 12.0. The results of this study were as follows. First, we should consider men's breast, back, and neck line in order to develop the design of men's clothes, and the leg and collarbones for women's clothing. Second, it was suggested that we pay attention to the following articles of clothing to expand the erotic market for Chinese women's clothes: mini-skirts, side slit skirts, and tight-skirts for bottoms; blouses or T-shirts with a neckline scooped out deeply for tops; and see-through one-piece dresses with deeply scooped out backs.

• 한국치위생학회지
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• 제14권4호
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• pp.511-518
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• 2014

Objectives : The purpose of this study is to investigate the correlation factors to oral health-related quality of life in Chinese students studyng in Korea. Methods : A self-reported questionnaire was filled out by 231 students from November, 2012 to January, 2013. Data were analyzed by t-test, one way ANOVA, and Duncan post-hoc test using SPSS version 19.0. Results : Male students and short period staying students tended to have a higher quality of life. Smokers and large city dwellers tended to have a low oral health-related quality of life(p<0.05). The oral health-related quality of life in Chinese students in Korea was closely related to necessity of dental treatment and past experience of dental treatment services(p<0.05). Conclusions : To improve the oral health-related quality of life in foreign students, it is necessary to provide the early prevention of dental caries and periodontal diseases through the systematic and professional dental health care delivery program for the foreign students studying in Korea.

• 디지털콘텐츠학회 논문지
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• 제18권6호
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• pp.1067-1078
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• 2017

기존의 중국 유학생의 대학생활에 대한 연구는 한국에 재학 중인 중국유학생을 대상으로 설문 조사를 하였지만, 중국 유학생들은 한국 대학에 대하여 소속감과 대학에 대한 선입견을 가지고 있어서 객관성이 심히 우려된다. 이에 본 논문은 중국의 일반인을 대상으로 설문조사를 실시하여 유학생 유치와 관련한 매체탐색을 수행하였다. 외국인 유학생 모두가 한국어에 능숙한 것은 아니다. 심지어 한국어 교육원에서 1년 이상의 교육을 이수하거나 한국어능력시험(TOPIK) 고급을 합격한 학생들조차, 일상생활에서 말하기와 학위를 취득하기에 어려움을 겪고 있었다. 본 연구결과에 의하면, 국내 대학들은 외국학생 유치를 위해서, 한국어능력이 부족한 외국인 유학생이 한국에서의 문화적응과 정보습득이 능숙하게 할 때까지, 그들의 모국어로 유학생활에 필요한 학업정보나 일상정보를 얻을 수 있도록 다국어가 지원되는 콘텐츠 서비스를 준비하는 것이 바람직하다.

• 융합정보논문지
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• 제9권4호
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• pp.130-138
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• 2019

본 연구는 국내거주 중국인 유학생의 흡연경험 유무에 따른 구강건강관련 자기효능감과 삶의 질의 관계를 파악하고자 부산시내에 위치한 지역대학 내 중국 유학생을 대상으로 설문 조사를 실시하였다. 수집된 자료를 SPSS 24.0 프로그램을 통해 분석한 결과 흡연 비경험자가 흡연 경험자보다 칫솔질과 구강건강관리 관련 자기효능감, 구강건강관련 삶의 질의 점수가 각각 높게 나타나 유의한 결과가 나타났다. 칫솔질 자기효능감은 구강건강관리 관련 자기효능감과 정적 상관을 가지고 있었고, 구강건강관리 관련 자기효능감은 구강건강 삶의 질과 정적 상관을 가지고 있어 유의미한 결과를 보였다. 따라서 흡연경험의 유무는 외국인 유학생의 구강건강증진 및 삶의 질 향상과 관계가 있는 것으로 나타나 건강한 유학생활을 위해 구강건강증진 프로그램 개발의 필요성을 전달하여 기초자료로 활용되기를 기대한다.