• Journal of Digital Convergence
• /
• v.14 no.10
• /
• pp.423-430
• /
• 2016

The purpose of this paper is to explore and analyze design of USATODAY.COM aimed at being helpful for Chinese online news industry to search for the way forward. USATODAY.COM which converges print and online newsrooms is regarded as a pioneer in the online communication media. It engages interaction with users and their demand, and provides the best level of website and service design. This paper conducted through both theoretical works and design analyses by randomly visiting USATODAY.COM from May 23 to June 5, 2016. USATODAY.COM maintains consistent and high quality of a visual identity system on its homepage, and it is strongly linked to that of USA TODAY. Also, USATODAY.COM provides unique content provision methods, interactive features, advertisement and payment functions through service design considering the user experiences and needs. Based on its results, it is expected to contribute to Chinese online newspaper market which has an astonishing chance to grow.

• The Journal of the Korea Contents Association
• /
• v.14 no.1
• /
• pp.466-477
• /
• 2014

This research aims to analyze the importance-performance among airline selection attributes using foreign tourists. For this purpose, data were collected from Japanese and Chinese tourists to Korea. Of the various airline selection attributes, four factors were deduced that includes: transport service, accompany service, cabin service and basic service using exploratory factor analysis. This study estimated how important airline selection attributes are and how much are they performed. Also, this study analyzed the ranking among each selection attributes using T-test. The importance-performance analysis showed 'Concentrate Here' in quadrant I, 'Keep up the Good Work' in quadrant II, 'Low Priority' in quadrant III and 'Possible Overkill' in quadrant IV. Quadrant I specifically showed low performance in terms of the following specific attributes: communicative convenience, flight attendant's friendliness, seating preference. As these attributes are deemed significant, airline managers should focus along these areas.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.3
• /
• pp.440-453
• /
• 2017

In this study, we conducted an empirical analysis using structural equation modeling (SEM) by distributing questionnaires to 208 Chinese tourists who constitute the largest proportion of foreign tourists visiting South Korea. The survey was conducted in a face to face (FTF) manner with the aim to contribute to globalization of Korean cuisine through comprehensive analysis of the effects of preference characteristics of Korean wave dramas on the relationship among images, attitudes, and purchase intentions for Korean cuisine. The main actor characteristics among the preference characteristics of Korean wave dramas had a significant effect on the attitudes and purchase intentions for Korean cuisine. However, the thematic characteristics among the preference characteristics of Korean wave dramas did not have a significant effect on the purchase intentions for Korean cuisine; in addition, the production characteristics did not have a significant effect on the attitudes and purchase intentions for Korean cuisine. The eco-friendly and health images of Korean cuisine had a significant effect on the purchase intentions for Korean cuisine, and the attitudes toward Korean cuisine significantly affected the purchase intentions for Korean cuisine. Based on the results of this study, it is considered necessary to continuously publicize Korean cuisine through Korean wave dramas to build positive attitudes toward Korean cuisine through enhanced images of Korean cuisine.

• The Journal of the Korea Contents Association
• /
• v.11 no.11
• /
• pp.444-456
• /
• 2011

The purpose of this study is multi-faceted. Firstly, it is to examine the perceived differences in novelty experience, psychic distance, and satisfaction among Japanese, Chinese, and American tourists visiting Korea. Secondly, it is to investigate the effects of novelty experience on their overall satisfaction in Korea. Lastly, this study attempts to examine the role of psychic distance on the level of perceived novelty experience in Korea. A survey was conducted to 307 international tourists departing Korea at the In-Cheon International Airport. The results show that there is a significant difference in the perceived psychic distance, novelty experience, and overall satisfaction in Korea among Japanese, Chinese, and American tourists. Also, there is a significant effect of novelty experience on tourist overall satisfaction. The results further reveal that the degree of psychic distance is a significant determinant of the perceived novelty experience, which supports the effectiveness of psychic distance concept in predicting the novelty experience. The results of this study make a significant contribution to advancing our understanding of tourist behavior through the re-constructed concept of novelty.

• The Journal of the Korea Contents Association
• /
• v.15 no.5
• /
• pp.515-522
• /
• 2015

This paper is 1) to find out possibility of expansion which connect with Korea foods and Korea wave, 2) to analyze how Korea Wave effects on Korean food's recognition and purchase intention. The questionnaires are distributed 200 who had visited in Korea and used for data analysis 184. The findings are showed up as followed; The first, Korea wave showed up Korea wave culture factor, and recognition divide into two factors such as Korea food's function and Korea food's recognition. The second, Korea wave culture had strong influence on Korean food's function factor. The third, Korea wave culture had highly influence on purchase intention which is cooking food at home, visiting Korean restaurant, and recommendation to many acquaintance. The fourth, Korea food's recognition had high recognized on purchase intention.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.9
• /
• pp.1492-1498
• /
• 2013

This study was conducted to evaluate the intake of food and degree of satisfaction of services among Chinese tourists in the restaurants in Busan. The choice of what these tourists would eat after touring Busan was also determined. We chose 100 independent Chinese tourists visiting Busan for this study. Students, housewives, highly educated people, and people who visited once or twice were predominant among our study subjects. The Chinese tourists chose the following Busan local foods during their visit: Saengseonhoe (19%), Haemultang (19%), Oribulgogi (17%), Dwaejigukbap (12%), and Dongrae Pajeon (11%). The tourists responded that they would like to eat Bulgogi, Samgyeopsal, Bibimbap, Doenjangjjigae, and Dwaejigalbi again if they revisit Busan, indicating that they prefer general Korean food rather than Busan local food. The degree of satisfaction of Chinese tourists with Busan food was low and their response showed they were not satisfied with the prices and the amount of food served. Services (kindness, cleanliness) in Busan restaurants ranked high in the opinion of Chinese tourists. Of all the courses included in their tour of Busan, shopping for items received the highest score of satisfaction (44%), while food in Busan earned the lowest (10%). As regards intention to revisit Busan, 38% of the Chinese tourists answered yes, and 61% were unsure, and 1% was no. Our survey results indicate that restaurants in Busan city need to prepare food of choice for Chinese tourists and also make an effort to raise satisfaction on the cost and amounts of Busan foods.

• International Journal of Quality Innovation
• /
• v.9 no.1
• /
• pp.153-167
• /
• 2008

This paper presents the findings of a visiting scholarship research that was carried out at the Faculty of Engineering, University of Technology Sydney, Australia. Based on the extensive literature review, government databases and international statistics, it introduces an analytical framework for comparison of the national innovation systems (NIS) of China and Australia in regards to their strengths and weaknesses. This is done through individual examination and comparison of functions of typical institutions involved in innovation to reveal the structural characteristics and performances of the two systems. The interactions among these institutions are then analysed to illustrate their dynamics and efficiency. The comparison has shown clearly that China's NIS has several weaknesses and gaps due to its developing and transition stage. There are positive signs that Chinese Government has recognised the nature and scope of the problem and seems to work in the right direction. This paper aims to support this process by providing some recommendations that could help bridge the gaps between the NISs of China and Australia. Due to the fact that both, China's and Australia's NISs, have their unique characteristics but share numerous complementary features, there is a large potential for further cooperation between the two national innovation systems.

• Journal of the Korean Society of Costume
• /
• v.56 no.8 s.108
• /
• pp.60-73
• /
• 2006

This study analyzes the Baekche official costume system, including the dress, cap and belt systems, by relating documentary records with the results of excavations. The study shows that the system differed depending on the time. A system of dress based on official ranks was instituted during the region of King Goi in the third century. The rap amd belt systems were begun in the first half of sixth century The official costume system, as recorded in the Chinese history $Sus{\u{o}}$, included many subdivisions of cap colors, which followed belt colors. According to $Gudangs{\u{o}}$, dress and cap systems changed in the seventh century. The official costume consisted of a $jacket(j{\u{o}}gori)$, trousers(baji), and coat(po). The coat had wide sleeves and reached below knees. Its collar had straight neckline. Officials of all rank wore silk caps and belts of matching colors. Officials above sixth rank used silver flower decorations on their caps. Officials wore wide-crouch trousers and generally adjusted the hems of the trousers, but this practice stopped in the sixth century. Officials wore shoes or boots depending on occasion. From a historical viewpoint, Baekche is important for having been the first Korean kingdom to establish a government organization. The salient feature of the system of organization established in A.D. 260(the twenty-seventh year of the region of King Goi) was the application of different colors to identify different ranks.

• Parasites, Hosts and Diseases
• /
• v.51 no.5
• /
• pp.563-567
• /
• 2013

An ocular Toxocara canis infection is reported for the first time in Vietnam. A 34-year-old man residing in a village of Son La Province, North Vietnam, visited the National Eye Hospital (NEH) in August 2011. He felt a bulge-sticking pain in his left eye and loss of vision occurred over 3 months before visiting the hospital. The eye examination in the hospital showed damage of the left eye, red eye, retinal fibrosis, retinal detachment, inflammation of the eye tissues, retinal granulomas, and a parasitic cyst inside. A larva of Toxocara was collected with the cyst by a medical doctor by surgery. Comparison of 264 nucleotides of internal transcribed spacer 2 (ITS2) of ribosomal DNA was done between our Vietnamese Toxocara canis and other Toxocara geographical isolates, including Chinese T. canis, Japanese T. canis, Sri Lankan T. canis, and Iranian T. canis. The nucleotide homology was 97-99%, when our T. canis was compared with geographical isolates. Identification of a T. canis infection in the eye by a molecular method was performed for the first time in Vietnam.

• Korean journal of food and cookery science
• /
• v.25 no.6
• /
• pp.655-662
• /
• 2009

This study investigated foreign consumers' perceived brand image of Korean food by applying the factor analysis research method. Questionnaires were distributed to 600 foreigners visiting Korea, from September 1 to 21, 2008. A total of 416 questionnaires were returned, of which 70 unusable questionnaires were excluded and 346 were used in the final analysis. SPSS 12.0 was employed for the statistical analysis. According to the factor analysis results, the brand image of Korean food were classified into four factors, 'premium concerns', 'novelty concerns', 'health concerns', and 'popularity concerns', where 'health concerns' had the highest mean score among the factors. The results also showed that the respondents perceived Korean food as 'healthy' and 'organic', but not as 'feminine' or 'high-grade', particularly respondents who were Japanese and Chinese. Additionally, the respondents were divided into two groups by degree of preference for Korean food. No significant differences existed between the two groups except for the attribute 'family-oriented'. Overall, the results suggested that the representative brand image of Korean food is 'healthy', which also corresponds with recent food consumption trends and Korean food characteristics.