• 유통과학연구
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• 제15권1호
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• pp.21-30
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• 2017

Purpose - These days, Korean society with more than 2 million foreigners has made multi-cultural society quickly. Multi-cultural society has become popular and anti multi-cultural phenomenon has grown up gradually against Korea's traditional habits. Research design, data, and methodology - European countries that were said to be multi-cultural society had suffered from terror, riot and other social conflicts. The study examined Koreans' racism and anti multi-cultural emotion to investigate the conditions and causes of anti multi-cultural emotion. Further, this study investigates a prevention of the worst case such as Norway terror and the countermeasures compared to each country's social customs. Results - Koreans are not generous to the foreigners. Foreign countries' cases after failures in multi-cultural society might give future implications on multi-cultural society in Korea. Conclusions - Korean society have not produced new one by introducing another races, nationality and culture not cognizing failure experiences of multi-culturalism like Europe. Nonetheless, Korean society shall not give up multi-culturalism. Korean society shall prepare for multi-culturalism society to lessen social conflict as much as possible and not to neglect anti culturalism emotion producing social conflict, and shall investigate the related causes to lessen anti multi-culturalism emotion and to integrate Korean style of multi-culturalism society for Korea as a tool of nation management.

• 한국인구학
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• 제31권2호
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• pp.157-189
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• 2008

본 연구는 외국인과 이민자를 비롯한 인구 구성의 다원화 현상에 대한 통계적인 측면을 파악하기 위한 기초연구이다. 지속적으로 증가하는 다양성에 대한 사회적인 관심 속에서 단일 사례로서 프랑스의 외국인 관련 통계와 통계제도에 대해 인구센서스를 중심으로 고찰을 하였다. 구체적으로 인구센서스와 이민통계에 대한 통계적 정책 의사결정에 영향을 미치는 요인, 즉 역사적 배경, 법령, 주관 기관에 대해 알아보고 이민자와 외국인에 대한 통계작성 절차에 대해 고찰하였다. 아울러, 이민통계에 대한 국내 통계작성에 대한 시사점에 대해 논의하였다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권2호
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• pp.91-117
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• 2002

foreigners preferred wholesome and fresh food and made much of. However the satisfaction didn't live up to the expectation. Second, there was no difference in both gender and age. It showed that in the gradually developing international dining-out industry, regardless of gender or age, the taste of food depended on the individual preference. Third, there was some difference in the preference factors according to intent of visiting Korea. The preference of people recommending some manu to someone when he or she visits Korea influenced the visiting person's preference about the Korean food manu. Forth, there was some difference in both individual importance in choosing the manu and satisfaction after experiencing the manu. It is the very challenge to be dealt with when the Korean traditional food tries to accomplish globalization. As a result, to accomplish globalization of not only the hotel Korean food manu but also the Korean traditional food needs to rapidly improve wholesomeness and freshness of the food, which the foreigners consider the most important but complain about. The fact was well shown in the test of the manu preference. When the Korean traditional food goes ahead in the world, it is desirable to sustain and develop the existing manu of Korean food. However, to inform the world of excellency of the Korean traditional food should be a constant study or develop a new manu.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2010년도 추계학술대회
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• pp.698-700
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• 2010

최근 스마트폰이 대중화 되고 그에 따라 스마트폰에 대한 소비자들의 관심이 높아지면서 다양한 형태의 애플리케이션이 개발되고 있다. 이는 사용자의 성향이나 특성에 따라 멀티미디어, 게임, 정보, 교육 등 그 분야 또한 다양하다. 그 중 현재 모바일 환경에서의 어학 관련 교육용 콘텐츠들은 대부분 영어, 일어, 중국어 등 외국어에 대한 교육용 콘텐츠들이 대부분이며, 이에 비해 한글교육용 콘텐츠 개발은 미비한 실정이다. 이에 따라, 본 논문에서는 안드로이드OS 기반으로 스마트폰에서 활용할 수 있도록 외국인을 위한 초급 한글 교육용 어학 콘텐츠를 구현한다.

• 한국의류산업학회지
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• 제11권5호
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• pp.840-845
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• 2009

The purpose of this study is to analyze the trends of technique development of domestic textile industry and to guide the directions for researches to secure competitiveness of textile industry by analyzing domestic patent applications. This research used patent literature from Korean Patent Information database provided by Korea Intellectual Property Rights Information Service(KIPRIS), and the patent search scope, based on the application year, was from 1980 to 2007. The number of patents by natives was lower than that of foreigners in 1980's, but from the mid 90's, that number grew larger than that of foreigners. Also the number of patents by natives have shown steadily increasing tendency. However, the number of foreigner's patent in D03, D04, D05 of class was higher than the number of patents by natives. The technical fields where the patent application ratio is high varied from one country to another. In Korea, D01F of subclass had the most number of patents, and D05B, D04B had the most number of patents in Japan and Germany.

• 간호행정학회지
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• 제17권2호
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• pp.226-237
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• 2011

Purpose: This study was done to identify the experience of health care services by foreign residents in Korea. Method: Participants were 12 foreigners from China, North America, and Japan. Qualitative data were collected using three focus group interviews and analyzed with qualitative content analysis. Results: The participants' experience of health services was categorized as 21 sub-categories, 11 categories and three main categories. The main categories were 'Quality of health care', 'Health care personnel', and 'Health care system and infrastructure'. The main category of 'Quality of health care' included three categories, 'Health care personnel' included another four categories, and 'Health care system and infrastructure' included the remaining four categories. The participants reported positive experiences such as favorable feelings and satisfaction particularly, with the high quality of health care but also negative experiences such as apprehension, distrust, difficulties, and inconvenience in the health care service in Korea. Conclusions: The results of this study can be helpful in the development of strategies to improve health care services for foreigners by providing fundamental information about the foreign residents' experience of health care services in Korea from their perspectives.

• 디지털융복합연구
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• 제15권5호
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• pp.345-351
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• 2017

국어를 공부하는 외국인 학생들이 몇 년간 급격하게 증가하면서 한국어의 국제적인 지위가 올라가고 있다. 하지만 외국인 학생들의 입장에서는 한국어를 배우는 과정에 많은 어려움을 겪는 점이 드러나고 있다. 또한 이에 더해 한국 학생들과 외국인 학생들간의 이해관계가 어려워지는 점을 지적하는 연구가 나오고 있다. 에린 샌더의 디자인 연구 스파이럴을 통해서 이 논문은 한국에 있는 외국인 학생들의 한국어 교육경험을 조사했다. 또한 이 학생들의 한국어 학습에 대한 인식과 효과적인 요인들을 분석하였다. 결론적으로 본 연구는 디자인 연구를 통해 한국어 학습에 중요한 통찰을 결과로 도출했으며, 외국인 학생들이 한국어를 효과적으로 공부하는데 기여할 디자인 기회를 도출한 의의가 있다.

• 한국간호교육학회지
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• 제21권1호
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• pp.16-27
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• 2015

Purpose: This study evaluates the level of cultural competence (CC) and educational needs for cultural competence in nursing (CCN) in undergraduate nursing students. Methods: A self-report instrument was used to measure CC and educational needs for CCN. Questionnaires were completed by 330 nursing students in three nursing colleges. Descriptive statistics, a t-test, an ANOVA, Pearson correlation analyses, and multiple regression were used to analyze the data. Results: The mean CC score was 2.99 and the mean CCN educational needs score was 7.1. CC positively correlated with educational needs for CCN. The regression model explained 36% of the variance in CC. Factors affecting CC were school grades, multicultural education experience, frequency of meeting foreigners, length of encounters with foreigners, foreign-language fluency, and degree of interest in multicultural nursing. Conclusion: To strengthen the CC of students, nursing educators should develop an educational program for CCN and incorporate CCN into nursing school curricula.

• 동아시아식생활학회지
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• 제20권6호
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• pp.987-996
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• 2010

The purpose of this study was to measure customers' perception of the service quality of Korean restaurants and then compare differences in perceived service quality according to customer nationality. Self-administered questionnaires were completed by 2812 subjects, and data were analyzed by frequency, chi-square, t-test, one-way ANOVA, factor, reliability, cluster, and discriminant analysis. Results of the study were as follows. The factor analysis of perceived service quality produced four factors, employee service (5 variables), menu quality (4 variables), price & value (4 variables), and physical environment (4 variables). Cronbach's alpha values for reliability were over 0.8 for all factors. Further, a significant difference was observed in service quality, which was perceived according to customer nationality. A higher mean value of perceived service quality was held by foreigners when compared to Koreans. Especially, the mean value of perceived service quality was significantly low for all items for Japanese compared to foreigners. Cluster analysis divided subjects into two groups based on attitude toward service quality of Korean restaurants: an unfavorable group and favorable group. These two groups differed from each other in general characteristics as well. Limitations and future research directions are also discussed.

• 대한가정학회지
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• 제39권6호
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.