Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Effect of the Korean Wave on Malaysian University Students' Perception

  • Lee, Sang-Hyeop (Dept. of Food Service Management, Youngsan University) ;
  • Lee, Kai-Sean (School of Hotel and Restaurant Administration, Oklahoma State University) ;
  • Kwak, Gong-Ho (Dept. of Hotel Cuisine, Korea Tourism College) ;
  • Kim, Hak-Seon (Dept. of Hospitality and Tourism Management, Kyungsung University)
  • Received : 2017.01.03
  • Accepted : 2017.01.23
  • Published : 2017.01.31
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Abstract

This paper attempted to understand the university students' perception on the Korean Wave in Malaysia. Six Malaysian students were involved in this study and three research questions guided the entire study. The first question explored Malaysian university students' perception about the Korean Wave in general; the second involved how the media influences the perception of the Korean Wave; and third question looked into the economic effects that would influence students' perception of the Korean Wave. Among the six students, all of them had positive perception of the Korean Wave and were heavily influenced through the media. Thus, it can be said that it brought positive feedback to the Korean Wave. The awareness of the Korean Wave was found to be increasingly popular due to media development. This study helped understand the Korean Wave from Malaysian students' perception.

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References

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