외국인들의 호텔한식메뉴 선택선호요인에 관한 연구

foreigners preferred wholesome and fresh food and made much of. However the satisfaction didn't live up to the expectation. Second, there was no difference in both gender and age. It showed that in the gradually developing international dining-out industry, regardless of gender or age, the taste of food depended on the individual preference. Third, there was some difference in the preference factors according to intent of visiting Korea. The preference of people recommending some manu to someone when he or she visits Korea influenced the visiting person's preference about the Korean food manu. Forth, there was some difference in both individual importance in choosing the manu and satisfaction after experiencing the manu. It is the very challenge to be dealt with when the Korean traditional food tries to accomplish globalization. As a result, to accomplish globalization of not only the hotel Korean food manu but also the Korean traditional food needs to rapidly improve wholesomeness and freshness of the food, which the foreigners consider the most important but complain about. The fact was well shown in the test of the manu preference. When the Korean traditional food goes ahead in the world, it is desirable to sustain and develop the existing manu of Korean food. However, to inform the world of excellency of the Korean traditional food should be a constant study or develop a new manu.