• Korean journal of food and cookery science
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• v.28 no.2
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• pp.89-96
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• 2012

The purpose of this study was to evaluate the importance and satisfaction with Korean food for foreigners living in Busan with consideration for nationalities, for the sake of improving satisfaction with Korean food. The research was performed using questionnaires and conducted from August 14 to September 30, 2011 for 376 foreigners in Busan. Total mean scores for the importance (4.01/5.00) and satisfaction (3.59/5.00) of Korean food attributes were significantly different (p<0.01). The gaps of the importance score and satisfaction score were -0.91 for cleanliness of food, -0.74 for taste, -0.70 for quality, and -0.68 for smell. Mean scores of satisfaction for Americans and Europeans (3.69) and Southeast Asians (3.78) were significantly (p<0.01) higher than those of Japanese (3.44) and Chinese (3.43) descent. Notably high importance and low satisfaction attributes of Korean food broken down by nationality were cleanliness for Americans/Europeans; quality and cleanliness for Japanese; texture and price for Chinese; and taste, smell, and price for Southeast Asians. Attributes rated with high importance and satisfaction were health benefits, nutrition, and quality for Americans/Europeans, Chinese, and Southeast Asians; taste and price for Americans/Europeans and Japanese; and cleanliness for Chinese and Southeast Asians.

• Journal of the Society of Disaster Information
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• v.11 no.2
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• pp.279-286
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• 2015

In this study, the current status of foreigners living in the country was examined and the problems and demands regarding the occurrence of disasters from various nationalities who are actually living in the country were investigated. The result showed that it would be necessary to secure various channels for them to receive information regarding the disaster and safety service and provide information they want continuously with great interest. Also, it would be necessary to prepare institutional measures to solve the language barrier and difficulties in the way of reporting at the national level.

• The Research Journal of the Costume Culture
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• v.15 no.4
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• pp.580-592
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• 2007

The purpose of this study is to analyse the foreigner's opinion about 'Hanllyu', and their buying behavior of clothes carried in Korean domestic market. The study was implemented through a normative-descriptive survey using self-administered questionnaires. The samples consisted of 75 foreigners residing in Korea. Data were analyzed by following statistical methods: frequency analysis, ${\chi}^2-test$, t-test, ANOVA, Scheffe's multiple range test. Results are as follows: There was no difference in the opinion about 'Hanllyu' between Chinese and Japanese. They regarded 'Hanllyu' as the phenomenon of the wave of Korean popular culture. Korean soap operas and movies were the main information sources on 'Hanllyu' stars for them. Significant differences were found in the behavior toward 'Hanllyu' stars according to sex and country, but there was no difference in the behavior according to their age. They mainly buy clothes in Dongdaemoon market and the main motivation of purchase were good design and price. The reason for dis-purchase was poor design. Respondents thought 'Hanllyu' fashion is gorgeous. There was significant difference in the behavior toward Korean culture according to sex.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.736-745
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• 2006

The purposes of this study were to (1) identify foreigners’ evaluation of service performance, (2) define foreigners’ needs for each segment of Korean traditional restaurants, and (3) plan the adaptation strategies for Korean traditional restaurants on foreign countries. From April to July, 2005, 542 foreigners responded to an individual survey. Statistical analyses on SPSS 12.0 for Windows were performed on the survey data using descriptive statistics, factor analysis, reliability analysis, independent-samples t-test and ANOVA. The major findings from the study are as follows. First, among all the attributes, ‘Offer free additional side dishes’ scored the highest, followed by ‘taste of food is good’ and ‘temperature of food is proper’. Second, factor analysis classified the service attributes into four factors in the following order of importance: menu, sanitation, service, and facility and atmosphere. Finally, foreigner groups categorized by their general characteristics, including demographics, showed statistically differences in their evaluation. In consequence, the research findings suggest that operators of Korean traditional restaurants should understand different customers’ needs within and between customer segments.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.141-149
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• 2010

A number of factors are thought to influence people's food choices, and there has recently been an increasing emphasis on understanding the consumer's motives behind choice of food types. For one thing, an individual's personal food-related tastes are thought to certainly influence personal food choice. This study aimed to discover the new motives for food, and what motives determine the food choice of foreigners living in Korea. Subjects (N=210) completed a Food Choice Questionnaire (65 questions) measuring specific motives and sociodemographic conditions (9 questions). Factor analysis and ANOVA were used to ascertain the food choice motives. Fourteen factors emerged, which were labeled health, mood, convenience, sensory appeal, natural content, price, weight control, familarity, political value, ecological protection. and religion. We also found that motives for new food choices include national image and information, ethnic food, and sanitation. Items were analysed to determine differences according to nationality, religion, occupation, and length of residence in Korea. All subjects thought sanitation is the most important motive in choice of food, and health, natural content, and ethnic food were also important.

• Journal of Korean Ophthalmic Optics Society
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• v.20 no.4
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• pp.397-404
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• 2015

Purpose: To investigate consumer satisfaction of foreigners with eye-wear products in Korea. Methods: Foreigners (n=106, United State/Canada, Japan, China, or other Asia) who have purchased the products at optical shops in Korea, were volunteered. Satisfaction factors were categorized into 6 divisions (products, price, vision correction, facilities, kindless, description). Results: The most frequently purchased products were eye-glasses (62%) and sunglasses (25%) by foreigners at Korea's optical shops. Quality satisfaction of the products was higher to Chinese and other Asians than to American, Canadian and Japanese. Price satisfaction was higher to Japanese, American, and Canadian than to Chinese and other Asians. Vision correction and facilities satisfaction were appeared relatively low from American and Canadian. Product descriptions and kindness were, in general, lower than other categories to all nationalities. Conclusions: Satisfaction about eyewear were significantly different depending on the nationality of the foreigner. Based on the various categories of the consumer satisfaction, ethnically customized marketing strategy would be possible to foreigners who stays in Korea.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.294-303
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• 2012

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap ($7.70{\pm}0.95$), Eonyang Bulgogi ($7.62{\pm}2.10$), Daetongbap ($7.59{\pm}1.60$), Darkgalbee ($7.20{\pm}1.56$), and Jeonbokjuk ($6.67{\pm}1.64$), whereas Koreans rated higher scores for Eonyang Bulgogi ($8.28{\pm}1.19$), Darkgalbee ($8.20{\pm}1.00$), Jeonju Bibimbap ($7.73{\pm}1.08$), Jeonbokjuk ($7.69{\pm}1.44$), and Moyackgwa ($7.43{\pm}1.52$).

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.671-679
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• 2010

This study investigated the perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun among different nationalities of foreigners living in Korea. A survey was conducted with 171 foreigners (eastern Asian, southeastern and central Asian, European, and American). The questionnaire was composed of three parts, including perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun. The reason for choosing Korean foods cited by southeastern and central Asians and Americans was "taste", whereas eastern Asians and Europeans chose "culture" and "curiosity", respectively. Americans and Europeans considered "spiciness" as a reason not to choose Korean foods (P<0.001). Regarding the possibility of globalizing Korean foods, eastern Asians and Americans/Europeans/southeast Asians and central Asians responded "Korean dining culture" and "incomprehensive menus", respectively (P<0.05). An "explanation of the menu to foreigners" was regarded as the main suggestion for globalizing Korean food. Most of the respondents understood that Yak-sun is an oriental medicinal food that provides improved health and disease prevention. A number of Europeans and Americans expressed high interest in the conceptualization of Yak-sun (P<0.001). With regard to the priority for developing Yak-sun, eastern Asians, southeastern and central Asians, and Europeans picked out "health status improvement", whereas "improved nutritional status" was manifested in the majority of the American's responses (P<0.001). Therefore, it is crucial that "localization" be applied to Korean foods and Yak-sun to meet the international standard. Furthermore, it is necessary to provide simplified and correct Korean food content information to foreigners.

• International Commerce and Information Review
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• v.11 no.3
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• pp.217-237
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• 2009

The purpose of this study is to measure importance and performance levels of marketing 4P components of exporting companies, to compare & analyze domestic and foreign exporters' levels and to establish marketing 4P strategies with maintaining some components, improving some marketing activities and reducing activities to enhance korean exporters' competitiveness. Korean exporters' performance is better than foreigners' in product quality, inquiry and order processing of product, product adoptions. And foreigners' performance is better than koreans' in lower price, price adoption, various ways of payments, discount prices.

• Journal of the Korea Society of Computer and Information
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• v.23 no.8
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• pp.95-99
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• 2018

This research is related to GPS(global positioning system) enabled device navigation service and consists of two parts. The first is the logic that records the route guidance video and records GPS information in time, and the second is the logic that outputs the created video data based on real time GPS. The recording logic first determines the origin and destination, records the video from the origin to the destination and it adjusts the speed of the image in a specific area so that the user can see it easily. And insert ancillary information and advertisements that can help guide the route. In the output logic, we provide navigation services using the video and GPS data tables we created, and it receives user's GPS information in real time and corrects it based on the recent user location to reduce errors. This provides local guidance services to people who lack language skills like foreigners.