• Journal of the Economic Geographical Society of Korea
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• v.12 no.4
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• pp.295-318
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• 2009

This paper explores micro-contexts of transnational migration and decision-making process of foreign migrants in Korea with four types, that is, married immigrants, immigrant workers, professional immigrants, and foreign students, analyzing dates of questionaries and interviews. Some findings can be summarized as follows. First, married immigrants and immigrant workers show relative lower level of micro-environments than professional immigrants and foreign students. Secondly, immigrants workers fill closest in geographical contiguity among immigrants' types, while married immigrants recognize more different in cultural comparison than the former. Both immigrants workers and foreign students think living environments of Korea better than other types, but immigrants workers consider relatively higher the level of technology, while foreign students evaluate lower that of education in Korea than other types. Thirdly, married immigrants give a relatively low score to the easiness of immigration, while both immigrant workers and professional immigrants give a high score to the job environment of Korea. Finally, all types of immigrants show a high portion in a self-decision making for international migration, while professional immigrants have much more experiences on visiting other countries than other types, and both married immigrants and foreign students seem to have utilized their networks with family members who live abroad.

• Journal of Convergence for Information Technology
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• v.9 no.4
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• pp.130-138
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• 2019

In this study, a survey was conducted on Chinese students in a university in Busan, in order to investigate the relationship between oral health-related self-efficacy and quality of life according to smoking experience of Chinese students living in South Korea. The results of analyzing collected data with the SPSS 24.0 program showed that students without smoking experience had higher scores in brushing, oral health-related self-efficacy and oral health-related quality of life than those with smoking experience. Brushing self-efficacy was positively correlated with oral health-related self-efficacy, and oral health-related self-efficacy was positively correlated with oral health quality of life, which were all statistically significant. It was found that the presence or absence of smoking experience was associated with oral health promotion and improvement of quality of life in foreign students. Thus, the results of this study are expected to be used as basic data by conveying the necessity of developing oral health promotion programs for healthy living of foreign students.

• Journal of Korean language education
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• v.29 no.1
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• pp.53-84
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• 2018

The main purpose of this study is to investigate foreigners' perception regarding Korean business culture and Korean business culture education. People who participated in this study are six foreign workers after studying at the university or graduate school in Korea. A phenomenological qualitative research method was used in this study in order to elicit life experiences from foreign workers who were working in Korea business companies. Therefore, their experience regarding Korean business culture and business culture education were measured by in-depth interviews. This study shows that nun-chi, vertical relationships, and impatience of Koreans are the most difficult culture to foreign workers. They also feel difficulties regarding Koreans' lack of understanding about other cultures. Moreover, these were not difficult components within school life; rather, the most difficult aspects were that they have never learned about the Korean business culture before getting a job. The results show that international students who want to work in Korea companies need to study about the culture of Korean business and revealed the desirability to learn. These results can be used as a foundation for understanding some contents and criterion of Korean business culture and education.

• English Language & Literature Teaching
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• v.17 no.2
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• pp.59-77
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• 2011

In recent years, as many native English speakers are working in Asia to as English teachers, team teaching with local teachers has been commonly implemented within the Korean EFL classroom. Using qualitative case studies, this paper aims to explore native English-speaking teachers' (NESTs) perceptions of team teaching and their challenges at different secondary Korean schools. The study documents the challenges faced by three foreign teachers embedded in intercultural teaching teams. The data shows that common challenges include vague role distribution among teachers, problems presented by mixed levels of students, large classes, and students' low valuation during foreign teacher's classes, which go ungraded. The study calls for serious governmental efforts to change these fundamental problems and closely examine local factors that strongly affect team teaching practices before initiating a system of importing foreign teachers without proper preparation.

• Journal of Industrial Convergence
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• v.18 no.4
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• pp.93-99
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• 2020

The Journal of Industrial Management Society in Republic of Korea. In order to explore the effect of overseas language training on the development of foreign language accuracy, this study investigates the errors in English compositions produced by 27 Korean university students who received overseas language training for 15 weeks. For data collection, students were made to take two tests, a pretest and a posttest, a semester apart. The differences in composition elements and errors between the two tests were examined and statistical analyses were performed. Results showed that while the average length of the compositions and sentences increased, the number of sentences decreased in the posttest. Also, more errors were found in the posttest where the students tried to construct more complex sentence structures. The students' ability to generate sentences were found to have improved, while their competence in using grammatical elements accurately within sentences did not see great improvement. This implies that overseas language training was not effective for aiding the development of one's grammatical accuracy of a foreign language over a 15-week period for the students.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.9 no.9
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• pp.1-16
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• 2019

This study was carried out to develop a physics education program for foreign students of university in Korea to improve their ability to major in the field and to prevent them from becoming dropout. The subjects of the study are five Chinese students attending a natural science and engineering college. Prior to the development of the physics education program, the researchers developed basic physics textbooks for the foreign students and questionaries for diagnosis and summative evaluation, and utilized them to apply a total of seven classes. After the application of the classes, the results of the student's diagnosis and summative evaluation, the teacher's diaries, the observer's diaries, and the transcripts were analyzed by triangulation method. In addition, Nvivo12 was used for the analysis of the teacher's and observer's diaries to help with qualitative analysis. The results of the study are as follows: First, the oder and contents of physics education program for students of the natural science and engineering college were presented in detail, and basic physics textbooks and tools for diagnosis and summative assessment were developed. Second, as a result of the analysis of the diagnosis and summative assessment results of the program, the students' basic physics achievement improved by an average of 40 points due to the application of the developed program. Third, as a result of the application of the program using Nvivo12, meaningful node and actual cases were extracted. There were 10 types of nodes created such as understanding of the students, teaching method, rate of the participation, level differences, language problems, relevance to majors, curriculum and methods of education in the country of origin, cooperative learning, and interest inducement. The researcher provided suggestions on physics education methods for students of science and engineering colleges in Korea based on the related cases.

• The Journal of the Korean dental association
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• v.55 no.4
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• pp.284-294
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• 2017

Recently, education is regarded as a service item and university education services are being exported abroad. In the form of educational export operations, export of educational contents and curriculum, specific consultancy projects for foreign institutes, installation of local educational facilities, or attracting foreign students are being carried out. Korea has the potential and competitiveness to export dental education. The advantages of Korea's dental education services, such as dental equipment and materials, excellent education programs, and high-quality human resources, will enable the export of education services in various ways. Establishment of educational infrastructure and educational programs for overseas dental students, export of educational consulting items, clinical training programs for foreign dentists abroad, invitation for international clinical workshops, dispatch of faculty members, exchange student programs can be considered as exporting dental education service items. Therefore, in a long-term perspective, it is necessary to establish differential and appropriate educational export plans.

• Journal of Service Research and Studies
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• v.2 no.2
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• pp.99-113
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• 2012

Government and many universities have been trying to get the more international students. Foreign students in university are increasing remarkably in Korea. So these authorities have to consider their service competency for new foreign student's living satisfaction. In this paper, we described about the living satisfaction degree on the university dormitory's service in Korea. After reviewing and summarizing the related literatures, our hypotheses are established which the satisfaction be affected by some service factors such as facility, foods, and noise factors in university dormitory's environments. The 99 Chinese students living in G-university dormitory responded to our study. Empirical analysis was performed among a university in Sungnam city named as G-university by using questionnaires sheets. Analysis results are show that satisfaction degree on the university dormitory's service is affected significantly by facility and foods service factors respectively. However noise factor was not the significant variable.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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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.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.