• 한국식품조리과학회지
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• 제20권6호
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• pp.619-629
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• 2004

This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulogi>Galbi>Samgyetang;however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi>Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as 'hot and pungent' and 'spicy' by foreign visitors, but 'hot and pungent', 'non-greasy' and 'salty' by foreign residents. In choosing a restaurant, 'quality of food' was most important among foreigners, but 'proper price' was considered more significant than 'sanitation and cleanness' by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with 'foods' and 'sanitation' were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to 'eating environment' and 'employees' more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except 'additional free side dishes' and 'communications'.

• 복식
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• 제57권10호
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• pp.74-86
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• 2007

An empirical study was conducted on fashion cultural products, targeting foreigners from diverse cultures. Its purpose was to identify foreigners' attitudes toward fashion cultural products of which design sources were derived from the Korean culture. The quantitative research using questionnaires was targeted at Americans, Chinese and Japanese who visited Korea. The questionnaires were back-translated into different languages for completion by the test subjects. Out of a total of 424 surveys returned, 393 were deemed usable. As a result of data analyses using SPSS 12.0 and AMOS 5.0, we found that: First, two attitude factors, the authenticity and aesthetic elements, exerted a significant effect on the intent to purchase. However, the last attitude factor, care and carriage convenience, did not significantly influence the purchase intention. Second, there was no significant difference in the attributes regarded as important when purchasing fashion cultural product between people from the U.S. and Japan. However, people from China showed differences in the attributes compared to the U.S. and Japan. Third, we found that attitudes toward fashion cultural products were different among respondents of three countries. It was revealed that the Chinese liked Korea's fashion cultural products the most, followed by Americans and Japanese. This research is significant because investigating foreigners' attitudes toward fashion cultural products for reaching out to a broader market abroad would contribute to help building an market entry planning.

• 한국콘텐츠학회논문지
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• 제11권11호
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• pp.253-263
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• 2011

본 연구는 국내 일부 지역에 거주하는 외국인의 치과의료 이용 실태를 분석하여 국내 거주 외국인에 대한 치과의료서비스를 확충하고, 관련 제도의 개선을 위한 기초자료를 제공하고자 수행하였다. 조사 대상자의 대부분이 국내에서의 치과치료 경험이 없었고, 치과치료를 받지 못한 이유는 시간부족과 진료비 부담 때문이었다. 건강보험이 있는 경우 치과치료 경험이 많았으며, 국내 치과의료기관 이용 시 만족도는 전반적으로 불만족하다고 응답하였다. 따라서, 국제화 시대에서 날로 증가하고 있는 외국인들이 국내에 체류하는 동안 기본적인 구강건강을 유지하고 양질의 치과의료서비스를 받을 수 있도록 실질적인 치과의료서비스 확충 및 관련 보건정책의 수립이 필요하다.

• 시큐리티연구
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• 제55호
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• pp.57-73
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• 2018

국내 카지노 산업은 기존의 단일 카지노 형태에서 벗어나 선진형 복합 카지노 리조트로 변화를 시도하고 있다. 이와 함께 카지노 기업 차원에서 도박의 부정적인 영향으로 인한 사건사고를 예방하고 대응하는 보안관리 시스템의 중요성이 더욱 부각되고 있다. 이에 본 연구에서는 관련 문헌 분석과 사례연구를 통하여 바람직한 국내 외국인 전용 카지노의 보안관리 운영시스템의 활성화 방안을 모색하고자 하였다. 분석결과, 국내의 외국인 전용 카지노 보안관리 시스템이 카지노 산업 변화에 효과적으로 대응하기 위해서는 첫째, 카지노 보안요원의 보호규정 결여, 둘째, 카지노 보안관리 시스템 이원화로 인한 운영체계 비효율, 셋째, 카지노 보안요원의 체계적인 교육 시스템 부재의 세 가지 영역에서 개선이 필요하다는 결론을 도출하였다. 그리고 이에 대한 개선 방안으로 본 연구에서는 첫째, 카지노 보안요원의 신변 보호를 위한 관계법 개정 검토, 둘째, 카지노 보안요원의 전문성 강화, 셋째, 카지노 보안관리 운영시스템의 단일 운영체계 구축을 제시하였다.

• 대한지리학회지
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• 제44권3호
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• pp.339-354
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• 2009

외국인의 분포패턴에 대한 연구는 특정 입지에 집중 분포하는 경향과 직주일치하는 경향으로 인해 매우 단순하고 제한적이었으나, 점차 그들의 거주지가 확대되고 직주불일치 경향이 증가되고 있다. 본 연구에서는 직주일치경향을 보이는 외국인 통근자의 일반적이고 보편적인 통근 특성을 나타내는 지역과 직주불일치경향을 나타내는 예외적인 지역으로 분류하여 각 유형별 특성을 살펴보았다. 통근일반형은 역내통근율 비중이 높으며, 외국인노동자의 보편적 특성이 유사하게 나타나고 있다. 고용비율이 높은 통근유입형은 유출되는 통근자가 근거리 통행을 하는 반면 유입되는 통근자는 상대적으로 원거리 통행을 하며, 전문직 종사자의 비중이 높게 나타나고 있다. 고용비율이 낮은 통근유출형은 유출되는 통근자가 원거리 통행을 하는 반면 유입되는 통근자는 상대적으로 근거리 통행을 하고 있다.

• 대한산업공학회지
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• 제36권3호
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• pp.186-192
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• 2010

The present study classified the auto-parts makers into four groups according to their investment ownership. Four groups consist the one fully owned by Koreans, the one fully owned by foreigners, the one owned less than 100% but more than 50% by foreigners, lastly the one owned by less than or equal to 50% by foreigners. Among these, the auto-parts makers, 100% foreign ownership, have the highest Malmquist productivity index while 100% Korean-owned part-makers has the lowest productivity. In case of the 100% foreign ownership companies, the cause of Malmquist change, however, is attributed to the technical efficiency change. In particular, the pure technical change is the main source of the Malmquist change. This may indicate that the 100% foreign-owned companies have successfully transferred their production process technologies to the Korean plants. They are enjoying so called the "imitation-effect." 100% Korean-owned companies were not able to create the "imitationeffect" and therefore failed to close the gap with the foreign-owned companies in terms of the production efficiency. 100% Korean-owned auto-parts makers, however, outperformed the foreign-owned companies in the technological change. The outstanding technological change may indicate that Korean-owned part makers were able to narrow the gap with the foreign-owned companies in the area of engineering technological capabilities. The same results were also observed for 50% foreign-owned companies. Knowing that the core competence of the auto-parts makers lies on the engineering technological capabilities, the research found that the most desirable form of the foreign investment was 50% of foreign ownership.

• 한국식생활문화학회지
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• 제19권2호
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• 한국식생활문화학회지
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• 제20권3호
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• pp.367-373
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• 2005

The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis, ${\chi}^2-test$, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.

• 한국콘텐츠학회논문지
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• 제21권11호
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• pp.112-120
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• 2021

본 연구에서는 한국과 일본은 단일 민족 국가관을 같이하지만, 정부의 코로나19 긴급재난금 외국인 대상에 대해서는 차이가 있었고 이에 대해 다수의 반응을 살펴보았다. 이를 위해 동영상 소셜미디어인 유튜브에서 한국과 일본 각국의 거주 외국인에게 코로나19 재난지원금을 지원한다는 동영상에 나타난 사용자들의 댓글을 분석하였다. 연구결과 한국과 일본은 공통적으로 긍정 의견들의 전제 조건들은 세금 납부 여부이며 즉 의무만 다한다면 이주민도 선주민과 같이 국가의 혜택, 지원을 받을 수 있다는 의견이다. 다음으로 한국과 일본은 공통적으로 한·중·일 서로를 의식하고 있음을 댓글을 통해 알 수 있다. 한국과 일본의 댓글에서 가장 두드러지는 차이점은 '국적'이다. 일본은 제도에 근거해 선주민과 이주민을 구분하고 한국은 국적의 여부보다 세금과 돈과 관련해 의견이 더 몰려있음을 알 수 있었다. 본 연구는 한국과 일본의 긴급재난지원금 외국인 포함 정책에 대해 외국인 인식 비교가 가능했다는 의의가 있다.

• 디지털융복합연구
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• 제17권6호
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• pp.93-104
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• 2019

뿌리산업은 4차 산업혁명으로 인하여 기술적 중요성이 증가하고, 지속적으로 성장하고 있지만, 내국인 전문인력 확보가 현실적으로 어려워, 외국인 근로자가 증가하고 있다. 본 연구는 뿌리기업에서 근무하는 외국인과 내국인의 역할내 성과 향상을 위한 조직 몰입 방안을 제시하고, 집단간 비교를 통한 차별화 지원 방안을 찾고자 한다. 연구대상은 뿌리기업의 외국인과 내국인이며, 설문을 통하여 유효샘플 393개를 수집하였다. 연구가설 검증은 구조방정식 모델링을 실시하였다. 결과는 외국인의 경우 균형잡힌 정보처리가 조직몰입을 통해 역할 내 성과에 영향을 미치는 것으로 나타났으며, 내국인의 경우 관계적 투명성, 균형잡힌 정보처리과정, 내재화된 도덕적 관점이 조직몰입을 통해 역할 내 성과에 영향을 미치는 것으로 나타났다. 분석 결과는 집단별 역할 내 성과 향상을 위한 전략적 접근 방향을 제시한다.