DOI QR코드

DOI QR Code

Strategies for Globalization of Korean Food through in-depth interviews with Korean restaurants owners in Vietnam

베트남 소재 한식당 경영주 사례조사를 통한 한식세계화 방안

  • 정혜경 (호서대학교 식품영양학과 및 기초과학연구소) ;
  • 김미혜 (호서대학교 식품영양학과 및 기초과학연구소) ;
  • 김행란 (농촌진흥청 농식품자원부) ;
  • 김양숙 (농촌진흥청 농식품자원부) ;
  • 최정숙 (농촌진흥청 농식품자원부) ;
  • 우나리야 (호서대학교 식품영양학과 및 기초과학연구소)
  • Received : 2011.06.28
  • Accepted : 2011.08.22
  • Published : 2011.08.31

Abstract

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.

References

  1. 김태희, 김은경. 2008. 세계적 한식 요리 아카데미 육성모델 개발, 농림수산식품부. pp 172-186
  2. 농촌진흥청. 2009. 21세기 신성장 동력 한식세계화. pp 23-40
  3. 농수산물유통공사. 2009 한식세계화를 위한 마케팅 전략 보고서. pp 215-266
  4. Choi JA, Lee JM. 2010. The Perception and Attitude of Food Experts in New York City toward Korean Food-Assessed by In-depth Interviews of 'Foodies'. Korean J Food Culture, 25:126-133
  5. Hong SP, Kim YH, Yang JN, Chae IS, Shin DB. 2008. Sensory Evaluation of Dining Staffs at UCLA for Korean Foods. Korean J Food Culture, 23:705-712
  6. Jang MJ, Cho MS. 2000. Recognizing and preference to Korean traditional food of foreign visitors in Korea. Korean J Food Culture, 15: 215-223
  7. Jung HO. 2006. A Study on developing Korean food brands. Korean Studies Research, 8(June):161-191
  8. Kim EM. 2004. Study on the improvement of traditional food service industry by foreigner's preference of traditional Korean food. KFRI. pp 6 8-69
  9. Kim JS. 2005. Universalizing Korean Food. Korean J Food Culture, 20:499-507
  10. Kim TH, Lee EJ, Choi JY. 2007. The Globalization of Korean Cuisine through the Brand chefs-Focused on the Examples of Success in Japan. Korean J Food Culture, 22:682-689
  11. Lee GM, Lee SW, Cha SB. 2009. An Exploratory Study on the Possibility of introducing Korean Food Menus in USA Campus Dining Service. J Foodservice Management Society of Korea, 12:7-27
  12. Lee JL, Kim TH. Kim DR. 2008. Globalization of Korean cuisine through the Korean food items promotion. Korean J Food Culture, 23: 729-736
  13. Min KH. 2009. A Study on cultivating Korean chefs for the globalizatin of Korean food. Korean J Food Cookery Sci, 25: 506-512
  14. Na JK. 2007. A Study in Globalization of Korean Restaurants. J of Foodservice Management, 10:155-179
  15. Rovert Storey, Daniel Robinson. 1995. Vietnam a lonely planet travel survival kit. Lonely planet publications, pp 34-36, Australia
  16. Shin BG, Kwon YJ. 2010. Difference analysis on the cognitioin, image, attitude and globalization of Korean foods among American, Chinese and Japanese groups. J Foodservice Management Soc of Korea, 13:311-332
  17. Weeklytrade. 2008년 4월 16일자. 베트남 소비트렌드 급격한 변화. 주간무역press@weeklytrade.co.kr