• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.383-393
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• 2011

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

• International Journal of Costume and Fashion
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• v.3
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• pp.1-11
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• 2003

This study aims to recognize the value of traditional culture and to create 'Korean style rest costume' i.e. in-door clothes for comfort's purpose designed for hotel or other tourist accommodations with its own image. In so doing, national pride and identity will be exalted for Koreans, while an opportunity of cultural expose will be provided for foreigners through the symbols of Korea, which will contribute to the international introduction and representation of Korea. First, this study investigates the external characteristics in forms and structures of Korean style rest costume. Second, questionnaires regarding consciousness of Korean style rest costume and preference in design are distributed to the hotel guest and staff-both domestic and international- to be fir out. Lastly, designed rest costume representing Korean image, based on the results of the survey. Upon investigation, users and employers both preferred two piece style which is separated to upper garment and lower garment. While employers preferred short sleeve, users preferred long sleeves. In colors, employers preferred blue while users preferred white. In garments, both of. the employers and users preferred cotton, towel and cotton flannel. In addition, when introducing rest costume, it will be efficient to distinct the strategy between natives and foreigners, and also distinguish where the rest costume will be used.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.751-755
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• 2006

Dadih is Indonesian traditional fermented buffalo milk believed by the natives to have beneficial effects on human health. This may be due to the probiotic properties possessed by the lactic acid bacteria (LAB) involved in its fermentation process. It was discovered that ten strains of dadih lactic isolates possessed some probiotic properties in vitro. In this study, the adhesion properties of dadih LAB, in comparison with documented probiotic strains, were investigated in vitro by using mucin extracted from human faeces and Caco-2 cells as the models for human intestinal mucosal surface and intestinal cells respectively. The adhesion results showed the distinction of Lactobacillus reuteri IS-27560 in adhering to both mucus layer and Caco-2 cells. The competition assay for adhesion to the mucus layer between dadih LAB and selected pathogens indicated the competence of Lactococcus lactis IS-16183 and Lactobacillus rhamnosus IS-7257 in significantly inhibiting the adhesion of Escherichia coli O157:H7. Accordingly, these two strains may be potential candidates for use as probiotic strains. Overall, the adhesion properties of all dadih LAB strains were relatively comparable to that of Lactobacillus casei Shirota and Lactobacillus rhamnosus GG, the documented probiotic strains.

• Journal of Distribution Science
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• v.16 no.3
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• pp.49-57
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• 2018

Purpose - This paper explores the perceptions held by native grocery shop-owners of their foreign counterparts to ascertain if there are lessons to be shared especially regarding operational/survival strategies. Research design, data and methodology - A questionnaire was used to collect data from 121 subjects who were purposively selected. The data was processed and analysed with the aid of Statistical Package for the Social Sciences(SPSS) software. Results - The study found that native South Africans hold the perception that immigrants have operational advantage over them. The study also found that with bulk buying, immigrants' stores stock a larger variety of groceries while their items are sold cheaper. It is also arguable from the standpoint of the findings that immigrant grocery store owners avoid expensive lifestyles which often is common among natives who own informal grocery shops. Conclusions - It is the position of this paper that adopting the strategies utilized by immigrant entrepreneurs, informal grocery shops owned by native South Africans are likely to see an improvement in their township-based grocery stores. A major merit of this study beyond its novelty is its potential to advance learnership and collaboration between immigrant entrepreneurs and their native counterparts.

• English Language & Literature Teaching
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• v.15 no.3
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• pp.1-31
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• 2009

Although Korean university students' primary concern is academic success in their higher degrees in the UK, they highly desire to develop English communicative competence through a number of opportunities to speak with natives speakers. The paper aims at examining to what extent they are able to be socialised into a new environment while they are studying at UK universities. The in-depth, longitudinal interviews with the targeted group of six Korean masters' students at the University of York was undertaken to observe the pace of their progress in developing social skills. Reluctance and hesitance to contact and interact with their supervisors and other academic staff persisted for most of them to the final term caused by cultural reasons such as face and hierarchy rather than language problems. Despite the six participants' variation in their patterns of social interaction, they struggled with pressures towards monoculture-biased interaction with Korean people, which was quite extreme for the five participants. This passivity can be explained by several reasons such as the students' lack of communicative competence and other situational factors on one-year course. It is important to note that students' failure to develop network with native speakers is strongly associated with experience of cultural withdrawal and frustration with developing communicative competence in English.

• Speech Sciences
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• v.15 no.3
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• pp.53-63
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• 2008

This paper examined the acoustic differences in English speech production between English native speakers and Korean learners. Korean speakers seem to produce errors by over-applying the Korean phonological rules(nasalization and lateralization) to English speech under the conditions comparable to those of Korean which contain nasal+lateral or lateral+nasal sequences. Being based on this prediction, the experimental data is grouped into three sets, [n]+[l] sequence, [l]+[n]sequence, and [m]+[l] sequence. The result shows that, Korean speakers usually nasalize or lateralize the target words or phrases in every three categories while English natives don't. In set A([n]+[l] sequence), both nasalization and lateralization were found in [n]+[l] sequence, the same circumstances where both nasalization and lateralization can be placed as in Korean. In the case of set B([l]+[n] sequence), only lateralization is observed. It is because the nasalization never occurs in the sequence of l-n in Korean. There is no lateralization in set C([m]+[l] sequence), because only nasalization occurs in the sequence of m-l in Korean. This results reconfirmed that the nasalization and lateralization rules in Korean deeply influence on the English production data. Korean speakers need to be taught not to over-apply Korean phonological rule to English production for accurate pronunciation.

• The Journal of Korean Association of Computer Education
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• v.15 no.4
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• pp.41-49
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• 2012

Advanced ICT(Information and Communication Technology) and popularization of smart devices change our culture as well as our life style and it has changed the way of learning in education area. There have been some researches to make effective smart education systems based on ICT but few of them were designed by a solid concept of smart education. This is because there have been few researches on developing a conceptual model for smart education. The purpose of this study is to propose a conceptual model for smart education: CTLA(Creation, Teaching, Learning and Assessment) model. It includes activities of smart creation, smart teaching, smart learning, and smart assessment considering ICT environment for education and characteristics of digital natives.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.606-618
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• 2009

The purpose of this study was to analyze research trends in scholarly journals that were related to the globalization of Korean food and to provide information on the future of these trends such as various creative subject selection and research methods. 70 papers pertaining to Korean food research, such as academic journals expected to be registered, and national-scale academic papers, were selected. This research was conducted from April 6 to April 22. 2009. The results of this study were as the follows: First, most of the papers, 20(28.6%), were published in the journal of Korean journal of food culture. In addition, most articles had a single author, 24(34.3%). In regard to the profession of the auther, university professor was the most frequent profession, 127 persons(68.3%). In terms of the research subjects, preference was the most dominant preference(19.2%). Investigatory research was the most frequent research method, 58 papers(82.9%). Furthermore, foreigners and natives were the most dominant research objects, 21 papers(30.0%). As for the analysis methods, frequency analysis, one-way ANOVA, T-test, reliability analysis, and factor analysis were used the most in that order. Future studies should includ papers for master's degrees and doctorial degrees.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.68-79
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• 2007

The purpose of this study was to contribute to merchandising of native local foods. This study was designed to standardize the recipes and to analyze the nutrients of native local foods in Gijang region such as 'Myeolchijjigae', 'Galchijjigae' and 'Maejipjjim'. The test recipe for each food was prepared according to the information obtained from the personal interview of Gijang natives and then supplied for the sensory evaluation. After that, CAN Pro 2.0 was used for the nutritional evaluation. The results are as follows : Myeolchijjigae was preferred when radishes and traditional soybean paste were added. Galchijjigae was more liked when young pumpkins, mixed soy sauce and soybean paste were added. Maejipjjim was preferred with Aeji(Codium adhaerens), Warty sea squirt(Styela clava), soybean paste and powdered perilla seed(Perilla frutescens var. japonica) added. The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended requirement in Myeolchijjigae and Maejipjjim. Calcium and phosphorus were high in Myeol-chijjigae, vitamin A in Galchijjigae, and vitamin A, B_6$, folic acid, phosphorus and iron in Maejipjjim.

• Journal of the Korean Society of Costume
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• v.52 no.1
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• pp.69-87
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• 2002

The Eastern Slavic. the mongolian and the Korean wedding ceremony proceed through those three stages :pre-wedding, and after-wedding. (n the pre-wedding stage, the marriage is arranged when the parents make a decision on a matchmaking proposal. In the main wedding, the bridegroom visits the bride, and the bride walks through the many different procedures, which represent the life and the responsibilities of married women. Expecially, the wedding ceremony is finished and culminated by making hairstyle and wearing of headgear for married woman to the bride. The wedding costume of the Eastern Slav, the Mongolian, and the Korean has been developed with their different characters of styling. The traditional costumes of the each native are worn with the addition of a splendid decorative expression. The Eastern Slavic bride wears Lubaha and Sarapan or a skirt and bridegroom's wedding costume consist with Lubaha and Shitany(trousers). The Mongolian bride wears Deel and Ozh(Ooj) the vest and bridegroom wears Deel and Hantaaz. The Eastern slavic, the mongolian and the Korean bride wears various and gorgous headgears which have reflected cultural values: their traditional views of a wedding ceremony, expected change of social roles for married people. The wedding ceremony of these 3 natives had been performed by the symbolic meaning of the union of the bride to the bridegroom's family.