• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.808-816
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• 2011

The aim of this study was to compare the American, Chinese, and Japanese consumers' usage behavior of marketing communication towards overseas Korean restaurants. The survey included both on and off-line method and self-administered questionnaires were written in three languages- English, Chinese and Japanese. The sample was collected from 5 hub cities for globalization of Korean food- LA, New York, Tokyo, Beijing, and Shanghai. The most important factor of searching for Korean restaurants-related information was 'the interaction' and the least one was 'the diversity'. The most commonly informed Korean restaurants-related content through the on and off-line media was 'the general information, such as location, telephone number, and operation hour'. Korean restaurants-related content that the respondents' most interested in was 'the information of menu and price'. Results of this study can expectedly be used from a practical point of view by providing empirical data of foreign consumers for effective marketing communication strategies of overseas Korean restaurants.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.155-165
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• 2014

The purpose of this study was to assess comsumer preferences and perception of Korean foods in Koreans and non-Koreans residing in Korea. Exactly 79 customers (28 Koreans, 51 non-Koreans) were surveyed with questionnaires in English and Korean. Data were analyzed using the SPSS statistical package (21.0) and ${\chi}^2$-test. Subjects were of various nationalities, including China (37.3%), Philippines (19.6%), Japan (17.7%), USA (11.8%), Uzbekistan (3.9%), Nepal (2.0%) and Nigeria (2.0%). The representative food was Kimchi and favorite Korean foods were Kimchi, Bulgogi, Bibimbap, Galbijjim etc. Koreans reported that the main advantages of Korean food were its 'home-made style', but non-Koreans reported 'health functionality'. In terms of disadvantages, non-Koreans consumers ranked 'unsanitary eating style without individual plates' as the biggest problem while Koreans ranked 'table setting at a time'. Factors 'complicated cooking method', 'spicy taste' and 'salty taste' were also reported disadvantages. Survey participants were asked what was the most important for the globalization of Korean food. Most non-Korean participants listed 'health functionality' and 'traditionalism' (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.261-273
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• 2012

To find an efficient solution for the globalization of Korean food in Brazil, we conducted a survey about the satisfaction of Brazilian natives who had visited a Korean restaurant, and possible suggestions for improvement. We also conducted indepth interviews with 13 owners of Korean restaurants in Seo Paulo, Brazil, about their plans to improve Korean food to be more appealing to the Brazilian palate. Our research shows that Korean restaurants had a below average reputation for employee kindness, menu taste and variety, interior, mood, and accessibility. As a result of the survey, we found that Korean restaurants were considered in general to be below average. The survey also showed that the higher the level of a person's economic standing, the less satisfaction they had with Korean food restaurants. We also found that the most common pieces of advice that Brazilian women had regarding Korean restaurants were to offer more variety in the menu, maintain a cleaner restaurant, and to actively engage in public relations. The general concerns of everyone surveyed focused on cleanliness and public relations of the restaurant. However, food-related people focused more on the taste and quality of the food. Sao Paulo is currently the most well-developed economic center in South America, so the world's food service industry is pushed to the front of its ongoing development. For Korean food to make inroads into Brazil, Korean restaurants need to change the niche that they occupy. First-generation family businesses and second-generation specialized family businesses coexist in that city. So first of all, to localize the Korean food for Brazilian tastes, a menu system that will easily allow natives to access Korean food must be established. And second of all, it must support the total food culture by improving distribution, sanitation management, and marketing methods that can get the natives to like Korean food ingredients.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.501-511
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• 2018

Studies with various approaches are required for the globalization of Korean Food. The objectives of this study were i) how the preferences of foreign students residing in Korea on K-Wave, K-Drama, K-Pop and K-Friend affect their preference, satisfaction level and repurchase intention on Korean food, and ii) which of the factors have the strongest effects on their preference, satisfaction level and repurchase intention on Korean food. The results showed that the higher K-Wave, K-Drama, K-Pop and K-Friend preferences, the stronger effect on the preference, satisfaction level and repurchase intention on Korean food (p=0.0001). Among the factors for Korean food preference, the most critical one was K-Wave preference (p=0.0001), followed by K-Drama preference (p=0.0500). For the satisfaction level of Korean food, the most important factor among the four was K-Wave preference (p=0.0496), followed by K-Drama preference (p=0.0500). For the repurchase intention on Korean food, the most significant factor was the preference for K-Friend (p=0.0004), followed by K-Drama (p=0.0016) and K-Wave (p=0.0030). Based on these results, more efforts to invigorate the preferences for K-Wave and K-Drama, as well as various attempts to improve the preference for K-Friend are required for the globalization of Korean Food.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.617-624
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• 2013

Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.319-330
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• 2009

This study investigated the field application and the acceptance test of the meal service for the elderly (${\ge}$ 65 years) community halls in Jeonnam and Gyeongbuk. The acceptance scores of bean rice and glutinous rice were the highest among the tested cooked rice varieties in Jeonnam and in Gyeongbuk, respectively (P<0.05). The acceptance scores of tofu soybean paste soup and spinach bean paste soup were the highest among different soups, in Jeonnam and Gyeongbuk, respectively. The scores of menu 5 (bean rice, tofu and bean paste soup, pan-fried pork, green laver salad, kimchi, soy milk) and menu 1 (cereal rice, fermented soy bean soup, hard-boiled quail's egg, crown daisy salad, kimchi, mandarin) were the highest in Jeonnam and Gyeongbuk, respectively, in terms of overall acceptance (P<0.05). The average cost of each meal in two provinces was $2012{\pm}323$ won. The amount of leftovers from menu 5 (Bean rice, Tofu and soybean paste soup, Pan-fried pork, Seasoned green laver, Kimchi, Soy milk) was the lowest in Jeonnamin, while the one from menu 2 (rice, leaf beet and soybean paste soup, sated vegetables with potato noodle, hard-boiled potato, kimchi, cherry tomato) was the lowest in Gyeongbuk.

• Food Industry And Nutrition
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• v.17 no.2
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• pp.23-26
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• 2012

• Korean Journal of Community Nutrition
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• v.22 no.1
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• pp.53-62
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• 2017

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors. Results: The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, "vegetarian" (4.64), "plain and familiar" (4.19), and "good for dieting" (4.16). The most commont reason to favor temple food was its "mild taste" (63.0%) in the local group while foreigners preferred it because it is "good for health" (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that "the five pungent vegetables" could be allowed, 62.8 percent of foreign respondents said it is permissible. Conclusions: A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.92-102
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• 2010

The purpose of this study is to research recognition and preference of university students in Brisbane on Korean food and provide basic data for globalization of Korean food. For analysis methods, frequency analysis and T-test were conducted. The period of the research was from May 3 to June 18, 2010. The study result are summarized as follows: First, they recognize Korean food as delicious, hot and spicy, healthy, using exotic ingredients, having various menu, and using grains and vegetables as main ingredients. For the difference in recognition of Korean food, there were significant differences in the items of: 'Korean food is good for health,' 'There are many fermented Korean foods' and 'Korean food is grains and vegetables oriented.' Second, for preferred taste, sweet taste was the most liked one and bland taste was disliked the most. The most preferred dishes are in the order of bulgogi, bibimbap, kimchi jjigae and gimbap. For expected effects, this study will be helpful for the government and educational institutions related to Korean food and restaurateurs who service Korean restaurants in Australia to establish strategies for globalization and business sales of Korean food.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.44-53
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• 2014

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners' experience of eating foods containing Deoduk was high at 'No' (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded 'Yes' to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said 'Yes' was 43.2%, 'No' was 5.4%, and 'I don't know' was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners' awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners' tastes for the globalization of Korean food.