• 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.

• 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.

• 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.

• 패션비즈니스
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• 제28권2호
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• pp.15-32
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• 2024

This study aimed to investigate the perceptions and preferences of foreigners residing in Korea towards K-fashion. It sought to provide suggestions for the future development of K-fashion targeting this growing demographic. The results revealed that the longer foreigners had lived in Korea, the more positively they rated Korean fashion, shopping, and culture. The majority of foreigners purchased K-fashion items online, with popular choices including T-shirts, jackets, shirts, and jeans. Both men and women identified shoulders as a common problematic area when wearing clothing, with some issues also reported in the lumbar region. In terms of preferences, younger males (teens and twenties) were more inclined towards fads and celebrity wear compared to older males (thirties and forties). Similarly, younger females (teens and twenties) showed a higher preference for functionality and celebrity wear compared to older females (thirties and forties). These findings suggest that men tend to prioritize aesthetic factors when choosing K-fashion, while women prioritize practical considerations. To better cater to foreign consumers, suggestions for the development of K-fashion include promoting it through K-pop stars, considering dimensions related to foreigners' shoulders when designing top items, diversifying colors, sizes, and patterns, and providing English versions of online shopping platforms.

• 대한지역사회영양학회지
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• 제22권1호
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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.

• 벤처창업연구
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• 제9권5호
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• pp.129-139
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• 2014

외국인 투자의 증가가 국내기업의 배당에 미치는 영향에 대하여 선행연구에서 상이한 결과들을 제시하고 있는데 이는 실증분석의 방법에서 배당을 측정하는 변수로 상이한 변수들이 사용되었으며, 분석 방법론 측면에서 외국인투자와 배당수준 간의 인과관계의 방향을 통제하지 않았다는 것이다. 본 연구에서는 기존문헌들이 가지는 한계점을 최대한 보완하여 코스닥시장 신규상장기업을 대상으로 하여 외국인 투자와 배당수준간의 인과관계의 방향성 문제를 극복하고 배당수익률을 종속변수로 하여 분석함으로써 앞에서 제기한 우려에 대한 답을 제시하고자 하였다. 먼저 전체표본을 사용하는 경우, 배당수익률은 외국인투자와 유의한 관계를 보이지 않았으며 이와 같은 결과는 기존 문헌의 연구결과와 유사한 것이다. 그리고 외국인투자가 발생하기 이전에 배당금을 지급했던 표본기업을 대상으로 한 패널분석에서도 외국인 투자가 배당수익률에 유의하게 영향을 미치지 않은 것으로 나타났다. 이는 외국인 투자자들이 배당을 지급하는 기업에 대한 선호현상으로 인하여 외국인투자는 배당수준에 영향을 미치지 않았음을 보여주는 결과이다. 그러나 외국인 투자가 발생하기 이전에 배당을 지급했던 기업을 제외한 표본에 대한 패널분석결과에 의하면 외국인투자는 배당수준 변수 즉 배당수익률이 유의하게 정의 관계에 있는 것으로 나타났다. 이는 배당을 지급하는 기업에 대한 외국인 투자자의 선호현상을 통제하는 경우, 외국인 투자자들이 국내 코스닥기업에 배당수준에 대하여 유의한 영향을 미친다는 결과를 보여주는 것이다. 특히 기존의 연구에서 유의하게 나타나지 않았던 배당수익률이 외국인의 배당지급 기업에 대한 선호현상을 통제하였을 때 유의하게 나타난 본 연구의 결과는 상당히 의미가 있는 것으로 볼 수 있다. 이는 외국인지분이 증가 할수록 전체이익 중 배당액이 차지하는 비중이 증가하고 시기총액대비 현금배당이 증가함을 의미함으로 외국인투자자가 단기적 이익에 집착하여 고배당을 유도한다는 주장이 성립하는 것으로 볼 수 있다.

• 한국의류학회지
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• 제47권6호
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• pp.1012-1026
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• 2023

This study used the Q-methodology to identify and categorize the types of subjective perceptions of Korean hanbok among foreigners currently living in Korea, and to explore the characteristics of each type. We used the QUANL PC program to analyze the data. We categorized foreigners' perceptions of hanbok into three types. The first type comprised the "hanbok experience novice tradition affirming" individuals who thought hanbok was beautiful, affirming Korean culture and traditional clothing. They encountered hanbok for the first time upon arriving in Korea. The second type was the "design preference positive change". These individuals thought hanbok's design was beautiful and belived Korea's image improved because of hanbok. The third type was the "change-seeking tradition negative". This group believed that hanbok was not traditional Korean clothing and required modernizing. The first category comprised mostly individuals from Nepal, the second category was Myanmar, and the third category was China. Thus, different nationalities have different perceptions of hanbok. Future research should explore how foreigners from diverse nationalities perceive hanbok and coduct a comparative analysis based on nationality.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2023년도 제68차 하계학술대회논문집 31권2호
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• pp.345-346
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• 2023

본 연구는 한국 거주 외국인을 대상으로 한국 의류의 착용실태 및 착용 시 불편사항, 선호도 등을 알아보고자 하였다. 이를 통해 그 수요가 증가하고 있는 외국인 소비자를 흡수할 수 있는 의류개발에 필요한 기초자료를 얻고자 하였다. 본 연구는 설문지법으로 진행되었으며, 분석에는 SPSS 26.0 프로그램을 사용하였다. 의류 구매장소는 온라인 쇼핑이 가장 많았고, 구매 아이템은 티셔츠, 재킷이 많았다. 가격대는 3만원에서 5만원 사이가 가장 많았다. 구매 이유는 심미적 요인이 높았다. 한국 의류는 어깨부위, 다리길이가 가장 불편하였고, 바지가 가장 맞지 않는 것으로 나타났다. 선호스타일은 캐주얼과 모던 스타일이 많았고, 심플하고 편안한 이미지의 의복을 선호하며, 천연소재를 선호하였다. 조금 여유있는 실루엣의 의복을 선호하고 재킷, 티셔츠 등의 아이템을 선호하였다. 향후 국적, 체형 등에 따른 착의실태 및 선호도에 대한 연구가 진행되어야 할 것으로 생각된다.

• 한국조경학회지
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• 제37권1호
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• pp.65-77
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• 2009

본 연구는 한라산과 더불어 제주 고유의 자연경관이자 원경관(原景觀)이며 제주 이미지 정체성 요소의 본질이라고도 할 수 있는 '오름'경관의 보존과 제주 브랜드로의 활용을 목표로 내국인과 외국인이 느끼는 제주 '오름'에 대한 이미지 특성을 비교 분석하였다. 항공에서 촬영한 총 18개 '오름'의 부감사진을 대상으로 준예비조사와 예비조사를 거쳐 최종 선정된 4장의 사진슬라이드를 평가매체로 연구를 진행하였다. 평가집단은 내국인과 외국인으로 나누어 구성하고, 총 26개 형용사 어휘상에 대한 7단계 형용사 어의구별척도로 이미지 및 선호도를 측정하고 인자분석을 실시하였다. 인자분석을 통해 파악된 인자군은 내국인과 외국인 집단 구분 없이 전체적으로 평온성의 이미지 변인이 제주 '오름'의 경관 이미지를 대표하는 공통적인 이미지 정체성 변인으로 파악되었다. 그러나 이밖에 이미지 주요 변인으로 외국인은 "역동성", "특이성" 그리고 "웅혼성" 순으로 설명력이 높았으나, 내국인의 경우는 "매력성", "웅혼성", "특이성"으로 유형화된 것으로 보아 상대적으로 국내인은 '오름'의 '절대가치로서의 아름다움'을 매력으로 파악한 반면 외국인은 '오름'의 역동적 이미지와 상대적 특이성을 보다 주요한 이미지 변인으로 인식한 것으로 보인다. 요인점수와 선호도와의 다중회귀분석 결과, 국내인은 "평온성", "매력성" 그리고 "역동성"이 선호도를 설명하는 중요 변수로 나타난 반면, 외국인의 경우는 "역동성", "평온성" 이외에 "균일성", "특이성" 그리고 "단순성" 등으로 차이를 나타내, 이는 상대적으로 외국인에게는 '오름'의 형태적 특이함과 단순미 등이 선호도에 크게 영향을 미친 것으로 판단된다.

• 한국식생활문화학회지
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• 제27권3호
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• pp.294-303
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• 2012

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap ($7.70{\pm}0.95$), Eonyang Bulgogi ($7.62{\pm}2.10$), Daetongbap ($7.59{\pm}1.60$), Darkgalbee ($7.20{\pm}1.56$), and Jeonbokjuk ($6.67{\pm}1.64$), whereas Koreans rated higher scores for Eonyang Bulgogi ($8.28{\pm}1.19$), Darkgalbee ($8.20{\pm}1.00$), Jeonju Bibimbap ($7.73{\pm}1.08$), Jeonbokjuk ($7.69{\pm}1.44$), and Moyackgwa ($7.43{\pm}1.52$).