• 동아시아식생활학회지
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• 제23권2호
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• pp.184-196
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• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• 한국조리학회지
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• 제6권3호
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• pp.99-118
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• 2000

This study attempts to identify the level of conflicts occurring between foreign and domestic chefs, and to suggest the way of controlling those conflicts in order to well manage human resources, foreign chefs. Based on the empirical research, the research findings shows that in terms of targeting and achieving objectives different level of conflicts are experienced when age, hotel type, position varies. For example. purchasing excessive foreign foods may cause undesirable stock which will lead to considerable loss. In order to overcome this problem the advantages of the chain-operated and the independent hotel's food purchasing system must be incorporated. Secondly, another conflicts arise when the architecture and system of a kitchen is different from what foreign chefs are familiar with. Kitchen architecture and system should be well-designed in terms of delivery channel, sanitation, safety, food control, banquet etc.. In developing menu, chefs often have different criteria in the scale of sweet and salt of a particular dish. Foreign chefs often blame his subordinates for not meeting his requirements without proper training or education. Finally, because of the different culture, communication as well as the lack of mutual understanding problem occur. Even though today is called global town. some chefs do not seem to open their minds to learn other developing countries' culture. In diversity management aspect, chefs need to put much effort to be aware of other countries' culture, history, political and economic situation. In prior to employing foreign chefs, the job enrollment and description must be prepared so as to minimize the conflicts, which otherwise will create poor job performance.

• 한국조리학회지
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• 제17권1호
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• pp.58-77
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• 2011

본 연구에서 커피 음식 조화도에 영향을 미치는 맛선호도를 알아보기 위해 커피음식조화도와 맛선호도와의 상관관계를 살펴보고 맛 커피음식 조화도에 영향을 미치는 맛선호도가 있는지 조사분석하였다. 연구결과 커피음식 조화도에서 외국음식은 제과 제빵류에서 보통수준 또는 그 이상의 조화도가 있는 것으로 인식되었고, 커피믹스보다는 원두커피가 더 조화롭다고 인식하였고, 한국음식은 커피와의 조화도에서 보통수준 또는 그 이하의 조화도가 있다고 인식하였는데 이중 후식류인 떡류와 전통간식류, 한과류에서 상대적으로 조화도의 인식이 높았다. 맛 선호도와 커피 음식조화도와의 상관관계에서 외국음식은 단맛과 짠맛이 낮을수록 커피와 어울리는 것으로 신맛과 쓴맛, 매운맛, 담백한 맛은 선호도가 높을수록 어울리는 것으로 나타났다. 커피음식조화도에 영향을 미치는 맛 선호도로 외국음식은 일부음식을 제외하고 전반적으로 단맛과 단백한 맛이 영향을 미치는 것으로 나타났고 한국음식은 일부를 제외하고 전반적으로 쓴맛과 단백한 맛이 영향을 미치는 것으로 나타났다.

• 한국식생활문화학회지
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• 제38권1호
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• pp.48-60
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• 2023

The image and emotions associated with Korean food were investigated in 24 food workers (12 Koreans and 12 foreigners) living in Korea. There are a total of 22 terms for the image of Korean food of Koreans and foreigners, including 7 common words, and a total of 33 terms for emotion, including 10 common words. Differences in the images and emotions associated with the perception of Korean food according to the characteristics of the country and region and Korean food experience were established in foreign food workers. In the images of Korean food, Koreans mentioned 'jeong, sharing, balanced, Korean table setting, seasonal (seasonality), yearning, trust', whereas foreigners mentioned 'red, spicy, distinctive flavor, repulsion, sweet, non-salty, tradition and history, and unfamiliarity'. In Korean food emotions, Koreans were "relaxing, friendly, maternal, hospitable, nostalgic, exotic, clean, trust, delicious, touching, and free", whereas foreigners were "happy, appealing, enthusiastic, excited, uncomfortable, worried, adventurous, nervous, joyful, fusion, food-cultural, and amazing".

• 한국식생활문화학회지
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• 제25권5호
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• pp.568-577
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• 2010

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

• 한국식생활문화학회지
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• 제23권2호
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• pp.152-162
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• 2008

The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.

• 한국식생활문화학회지
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• 제30권5호
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• pp.587-595
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• 2015

The purpose of this article was to research the difference in additional marketing satisfaction by lifestyle of Korean restaurant customers (focus on foreign students at university in Gangwon province). In this research, factor analysis, cluster analysis, and ANOVA were carried out. Lifestyle was divided into seven factors and six clusters. Additional marketing satisfaction was divided into three factors. Additional marketing satisfaction showed a significant difference by lifestyle of foreign students. First, 'employee' had a highest point at C3 'convenience internet searching pursuit' but lowest point at C4 'brand preference pursuit' (p<0.001). 'Service process' had a highest point at C1 'safety health pursuit' but lowest point at C5 'effort pursuit' (p<0.001). 'Tangible clue' had a highest point at C3 'convenience internet searching pursuit' but lowest point at C5 'effort pursuit' (p<0.001). Additional marketing can reduce customer uncertainty, ambiguities, and wavering about eating at restaurants by intangibility of service. As a result, food-service corporations need to manage additional marketing as well as increase satisfaction and loyalty of customers.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1997년도 추계학술세미나 - 위생적인 학교급식의 관리방안
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• pp.13-19
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• 1997

Foodborne diseases are serious problems throughout the world, because new pathogens have emerged. Nowadays many students eat school lunch provided by school lunch provided by school lunch program. They are threatened by pathogens transmitted by foods. many school children became victims of foodborne diseases. Most foodborne outbreaks were caused by mishandling foods at food service establishments. Food safety practices of school lunch programs in foreign countries were reviewed. Temperature control is the most critical part of keeping the foods safe. In order to prevent foodbrorne diseases in schools, the managers in charge of school lunch program and officials in charge of food safety of local health department try to make sure that foods are out of danger zone of temperature. Prevention of cross contamination, and sanitization of raw foods and utensils are also emphasized by school lunch program managers and health officials.

• 대한기관식도과학회:학술대회논문집
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• 대한기관식도과학회 1982년도 제16차 학술대회연제순서 및 초록
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• pp.10.2-10
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• 1982

후두이물은 기도일식도이물의 전체예에서 차지하는 수는 적으나 일단 걸리면 질식사 할 수 있으므로 곧 적절한 기구를 사용하여 제거할 수 없으면 기관절개술을 요하는 응급질환이다. 저자들은 3예의 후두이물의 보고와 함께 이 질환의 진단, 예방 및 처치에 대하여 문헌고찰과 함께 보고하는 바이다.

• 대한기관식도과학회:학술대회논문집
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• 대한기관식도과학회 1983년도 제17차 학술대회연제순서 및 초록
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• pp.6.3-6
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• 1983

1972년 부터 1982년 까지 전주예수병원 이비인후과에 내원한 식도 및 기도 이문환자 287 예를 분석하여, 다음과 같은 결론을 얻었다. 1) 식도이물과 기도이물의 빈도는 약 8 : 1이었다. 2) 식도이물의 종류별 빈도는 주화가 55.8%로 가장 많았고, 다음이 골편이었다(28.5 %). 기도이물의 종류별 빈도는 콩종류(39.4%)가 가장 많았고, 금속류, 플라스틱조각 순이었다. 3) 식도 이물은 남자가 53.1 % 여자가 46.9%로 별 차이가 없었으며, 기도이물에서는 약간 남자가 많았다 (57.9 % ＞ 42.1 % ). 4) 식도이물은 5세 이하가 61.8 %로 가장 많았으며, 40세 이상에서도 25.7 %를 차지하였다. 5) 식도이물의 개재부위는 제1협착부에서 82.3 %로 가장 많았다. 기도이물에서는 우측기관지가 44.7% 좌측기관지가 23.8 %로 우측에서 많았다. 6) 식도이물 개재기간은 1 일이내 가 62.2 % 였고 기도이물에서는 1 일이내가 55.2 %였다. 7) 기도이물의 합병증으로는 폐염이 55.5%로 가장 많았다. 8) 기도이물의 치료 방법으로는 ventilation-bron-choscopy가 84.3 %로 가장 많았고 2예에서 사망 하였다.