• 통상정보연구
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• 제11권3호
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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.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2008년도 춘계 종합학술대회 논문집
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• pp.242-247
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• 2008

최근 세계화, 국제화 그리고 산업화에 따른 환경 변화로 인하여 국내체류 외국인이 증가하였으며, 사업과 관광등을 목적으로 한 자국민과 외국인의 입출국이 급증하고 있으며 이들에 의한 범죄역시 증가하고 있다. 따라서 본 논문에서는 우리나라에서 발생되고 있는 외국인 관련 범죄와 이에 대응하는 경찰활동의 실태를 파악하고 이에 대한 경찰의 대응방안을 모색함을 목적으로 한다.

• 한국콘텐츠학회논문지
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• 제16권5호
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• pp.463-476
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• 2016

1900년대 초는 서양 열강들이 아시아를 향해 본격적으로 진출한 시기로 당시 한국에는 외교관, 선교사, 의사 등 다양한 직업을 가진 외국인들이 들어왔다. 한국을 찾은 1900년대 초기의 외국인들에게 한국의 식생활은 호기심과 충격의 대상이었기에 그들은 한국인의 식생활에 대한 기록을 남겼다. 외국인들은 한국을 비교적 윤택하고, 오곡이 풍성한 매력적인 국가로 보았다. 한국인들에게 주식은 쌀이고, 중요한 양식으로 김치를 먹었으며, 다양한 곡식과 채소, 그리고 비빔밥을 먹었다. 한국에는 각종 육류와 생선, 미역, 약초(인삼)가 있었다. 외국인들은 한국인들이 식탐이 있다고 하면서, 밥을 고봉으로 많이 먹는다고 하였다. 한국인의 기본 식단으로는 밥 한그릇, 국 한 그릇, 김치와 간장, 다른 찬거리들이 있으며, 푸짐하게 상을 차려낼 때는 고깃국과 함께 날생선 말린 생선 튀긴 생선 중 한 가지가 올랐다. 한국에는 장독대가 있어서 간장, 된장, 고추장, 장아찌 등을 담가먹었다. 한국인에게는 특유의 옻냄새와 김치 양념냄새가 많이 났으며, 외국인들은 그 냄새를 림버거 치즈로 비유하면서 한국을 꼬랑내, 발냄새가 나는 나라로 언급하기도 하였다. 이처럼 1900년대 초 한국에 들어온 외국인들의 기록을 통해 한국의 식생활과 한국의 모습을 객관적으로 살펴볼 수 있었다.

• Spatial Information Research
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• 제21권5호
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• pp.53-61
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• 2013

본 연구는 영문판 전자지도 서비스를 위한 지명 영문표기의 세부기준과 원칙을 제시하는데 연구목적이 있다. 이를 위하여 국내에서 지명의 영문표기를 위해 활용하고 있는 지침과 국외 전자지도서비스에서의 한국지명의 영문표기 현황을 살펴보았다. 현황조사 결과 국내 외에서 지명의 영문표기방식이 통일되어 있지 않아 혼란을 야기함을 알 수 있었다. 이렇게 혼용되고 있는 지명의 영문표기 방식 중에서 외국인이 이해하기 쉽고 선호하는 표기방식을 파악하기 위하여 외국인을 대상으로 지명의 영문표기방식의 선호도를 조사하였다. 조사결과 외국인은 로마자만 표기하는 것보다는 로마자와 의미역을 병기하는 것을 선호하는 것으로 나타났다. 이러한 선호도 조사 결과를 반영하여 본 연구에서는 우리나라 지명을 자연지명, 인공지명, 행정지명으로 구분하여 각 지명별로 영문표기의 기준과 원칙을 제시하였다.

• 한국의상디자인학회지
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• 제7권1호
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• pp.101-112
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• 2005

21th is the century of culture. So each country create new culture from tradition, and at the hub, there is Rapid development of network which makes these things to be able. Also, Korea selected Han-Bok as a symbol of Korea culture, and also Han-Bok internationally. Han-Bok expresses our nation's emotion very well, and also, Han-Bok has universality that can stimulate on world's sensitivity. Consequently, this study will arrange and analyze the records of foreigners' feeling who visited in the period of the opening of a port as a target of our study. This study will offer materials for study in the period of the opening of a port. Also, this study will discover the significance and organization of our clothes. Way to wear it and the beauty of our clothes that we didn't even realize or not mentioned on the record because we were too accustomed to our beauty from the ancient time. So, we would like to be basic study that can make our clothes globally and appeal to world's sensitivity by finding the universality. The result of this study is as follows. First, the items of hat made us be called as a 'world of hat' so, Gat, Galmo(갈모), a women's winter hat(조바위), a fur-lined hood(남바위) and Ayam(아얌) will be obtained the world's focus. Secondly, we checked Belt, breast-tie, rainbow striped sleeves and Pocket which append vitality and movement arrested the foreigners' attention. Thirdly, foreigner's were interested with straw shoes and paper shoes.

• 한국식생활문화학회지
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• 제27권4호
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• 한국컴퓨터정보학회논문지
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• 제23권8호
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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.

• 한국식생활문화학회지
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• 제26권6호
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• pp.641-648
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• 2011

The two purposes of this study were to understand service encounters in Korean restaurants by foreigners living in Korea and to examine the effect of service encounters on the customer's emotion feelings, customer satisfaction, and behavioral intention. Based on the reactions of a total of 614 foreigners obtained by empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data: ${\chi}^2$ 683.466 (df=216), CMIN/df 3.164, RMR 0.095, GFI 0.911, AGFI 0.886, NFI 0.933, CFI 0.953, and RMSEA 0.059. As a result of empirical analysis, the physical environment, interactions with employees, and interactions with other customers were quantified as service encounter factors in Korean restaurants. These factors were indicated to have an influence on customer's emotion feelings. Also, customer's emotion feelings had a positive influence on customer satisfaction and behavioral intent. Limitations and future research are also discussed.

• 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.

• 한국경제지리학회지
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• 제21권4호
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• pp.350-369
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• 2018

본 연구의 목적은 2000~2015년 동안 부산광역시 16개 구에 거주하는 외국인의 공간변화 그리고 산업종사자와 관계를 고찰하는 것이다. 이를 위해 기술적 추론적 통계 방법이 사용되었다. 분석의 결과는 다음과 같다. 첫째, 2000~2015년 동안 총외국인이 거주하는 공간변화는 국적에 따라 상이하게 나타나고 있다. 둘째, 국적별 혹은 성별 외국인의 공간변화는 총외국인의 경우보다 복잡하다. 구별 외국인의 공간변화는 어떠한 기간을 선택하느냐에 따라 의미가 있거나 그렇지 않다. 셋째, 16개 구에 속한 외국인과 산업종사자 간의 관계는 국적과 성별에 따라 차이를 나타내고 있다. 연구 방법은 다른 도시 혹은 지역 사례에 적용할 수 있다. 그리고 연구 결과의 축적은 한국 도시 혹은 지역에 거주하는 외국인의 공간변화 양상을 조망하고, 이와 관련된 사회 경제 문제를 해결하는 데 도움을 줄 수 있다.