• The Journal of the Korea Contents Association
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• v.13 no.5
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• pp.472-484
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• 2013

The purpose of this research is to prove a possibility which contributes the globalization of Korean dining and its potential in perceptions from international visitors about images of LOHAS they have. The main study results as follows. There were three subordinate concepts; health, eco-friendly, and substantiality. Second, perceived value noticeably affected the satisfaction of korean restaurant. respectively, the satisfaction of korean restaurant also noticeably affected customer loyalty. This research suggested academic implications of contributable view on foodservice management and tourism study based on the result from Japanese visitors with their Perceived value and domestic restaurant customer loyalty toward Korean dining LOHAS. This study also suggests the implication of the globalization of Korean dining and taking a position as a supporter of the globalization plan from korean dining foundation. Additionally, this study intended to present capable contribution based on the results of study with related proposals of globalization of Korean dining, Korea in-bound tour, and its interagency.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.189-202
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• 2017

The purpose of the study is to investigate the effects of information search for Korean food brand on perceived risk and preference. To achieve this goal, using 10 exemplary restaurants appointed as Korean food brands in Seoul, a questionnaire survey was used to collect data through interview. Using the SPSS 21.0. total 296 responses were analyzed to test the relationship among variables. The findings are as follows. First, information search for Korean food brand showed that all external search, internal search and direct experience had a positive effect on preference. Second, there was no difference between information search for Korean food brand, risk perception and preference according to gender, but there was a significant difference between information search for Korean food brand, risk perception, and preference according to their age. Third, indifference moderated the relationship between external and internal information search and Korean food preference. Fourth, maladjustment moderated the relationship between external information and direct experience for Korean food preference.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.57-73
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• 2011

This study was conducted to examine the overall perception of importance and possibility of Korean food and globalization of Korean food. Analyzing the factors influencing globalization of Korean food, this study suggests development strategies and basic data for globalization of Korean food and development of high skilled manpower. The survey was carried out from April 1, 2011 to April 30, 2011, targeting students majoring in foodservice, who will play a key role in globalization of Korean Food. Analysis methods included frequency analysis, descriptive statistics, t-test, ANOVA, factor analysis, correlation analysis, and multiple regression analysis. The findings are summarized as follows: (1) Students recognized Korean food as a nutritionally balanced healthy food. (2) Standardization of Korean cuisine and food names was the most important. (3) Students were very interested in globalization of Korean Food. (4) Perception of Korean food and its globalization were significantly different according to the levels of education. (5) As a result of analyzing the effect on globalization, quality and healthfulness of Korean food had a positive effect on globalization of Korean food.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.136-154
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• 2010

This study aims to suggest theoretical models to examine the composition factors of recognition, image, attitude toward Korean food and its globalization and investigate their relationships, which was analyzed based on the results of a survey. To achieve this research purpose, frequency analysis, exploratory factor analysis and the analysis of Cronbach a values were performed using the SPSS 13.0 program, and multiple regression analysis and simple regression analysis were also performed to analyze their relationships. The results of this study are as follows. First, the recognition of Korean food influenced its image and attitude toward it. Second, image of Korean food had an effect on attitude toward it. Third, both image and attitude regarding Korean food influenced globalization of Korean food. Accordingly, what this study can contribute to in the development of Korean food culture are as follows. First, this study will contribute to making a good image of Korean food and its globalization by changing people's recognition, image, and attitude toward Korean food and making them interested in Korean food suitable for globalization. Second, this study will help to make detailed marketing strategies to globalize Korean products and culture through Korean food. Third, this study will be helpful for improving the image of Korean food and creating economic benefits by attracting Korean food tourism. Moreover, it will help to give Korean people hope and pride of their lives. Fourth, this study will help to promote activation of Korean food tourist resources by connecting Korean food recognized to be LOHAS and well-being foods with Korean cultural tourist resorts. Fifth, this study will make people have right recognition and attitude by developing nature-friendly and healthy Korean food culture. Sixth, this study will be a detonator for more active studies by encouraging researchers to be concerned about and participate in globalization and commercialization of Korean food continually.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.562-576
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• 2012

Han-sik is a term in Korean that may indicate any Korean dish or food. At present, there is no general consensus on the definition of Han-sik among scholars or professionals in related fields. The aim of this study was to investigate perceptions of Han-sik by professionals in the fields of food, nutrition, and culinary arts using 512 dishes and foods commonly consumed by Koreans using the 4th Korean National Health and Nutrition Survey. A total of 117 professionals out of 185 initially contacted professionals participated in this online survey. We calculated the rate of respondents with a positive answer, that is "It is Han-sik', on each dish and food from the 512 items in 28 dish groups. Items were categorized into five groups according to their Han-sik perception rate: over 90%, 75-89%, 50-74%, 25-49%, and below 25%. Most items in the three dish groups 'Seasoned vegetables, cooked (Namul Suk-chae)', 'Kimchis', and 'Salt-fermented foods (Jeotgal)' showed high perception rates of Han-sik, with a higher than 90% positive response. Items in 'Soups', 'Stews', and 'Steamed foods' dish groups also showed high perception rates of Han-sik. However, no item showed a greater than 90% Han-sik perception rate in 'Fried foods (Twigim)', 'Meat, poultry and fishes', 'Legumes, nuts, and seeds', 'Milk and milk products', 'Sugars and confectioneries', and 'Soup'. Most items in the 'Milk and milk products', 'Sugars and confectioneries', and 'Soup' groups belonged to the lowest perception rate of below 25%. There was a significant difference in the proportion of items perceived as Han-sik by the length of living abroad to (p < 0.05). In summary, the perception rate of Han-sik seemed to be affected by the cooking method, ingredients, and length of time living abroad by the professionals. Further studies targeting subjects with different characteristics and socioeconomic status are warranted to define the concept of Han-sik.

• Journal of Digital Convergence
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• v.17 no.3
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• pp.119-128
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• 2019

This study examines the effect of Korean Wave recognition on the preference of cheese chicken ribs in Vietnamese students. It also examines the effect of preference of cheese chicken ribs on the Korean food image of Vietnamese students and their intention to visit Korean restaurants. We analyze the results and try to help globalization of Korean food, development of Korean menu and marketing activities. As a result of the analysis, the hypothesis that the recognition of Korean Wave has positive (+) influence on the preference of cheese chicken ribs was not adopted. The recognition of Hallyu influenced the preference of cheese chicken ribs through SNS influence. SNS influence was found to be a mediator between Korean recognition and cheese chicken rib preference. In case of foreigners, they will recognize Korean Wave through various instruments. Based on the results of this study, it is necessary to study various factors that affect the preference of Korean food and the preference of single menu, and to re - examine Korean food which can globalize Korean food.

• The Journal of the Korea Contents Association
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• v.17 no.7
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• pp.320-331
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• 2017

The purpose of this study was to explore the effects of Korean food contents influence to the Korean wave favorability, country image, and visit intention to Korea. Korean food contents are defined as that information or contents related with Korea food. In this survey, total 4 type of Korean food contents, Korean food recipe contents, Korean food culture story contents, Korean food restaurant guide contents and Korean food media contents were explained. The respondents were 147 young Vietnamese in residing in Ho Chi Minh city. The data were analyzed by PLS-SEM to explore influence of Korean food favorability with Korean food contents usage. After using Korean food contents, Korean food favorability influence country image and visit intention to Korea, mediating with Korean wave favorability. While Korean food favorability was not shown to influence visit intention directly. This study would contribute to make strategic Korean food contents and distribution, further accord with Hansik Globalization.

• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.147-158
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• 2019

The Korean food, which has been attracting attention only as a unique culture of Korea, has become popular in the world market by being used as a material of Korean Wave and me-media. The systematic organization of knowledge for recipes and related information can highlight the value of Korean food. It will serve as a basis for improving the reusability of Korean food contents through expanded and limited search and effective browsing. This study purports to design an ontology for establishing Korean food knowledge structure. Ontology modeling is based on OWL. Vocabularies of Korean food were examined based on 32 volumes of Korean food information, and data elements were extracted by analyzing five domains and applications. As a result, the study derived classes and properties, and proposed an indexing example.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.64-75
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• 2010

The aim of the study is to explore how foreigners recognize Korean culture through Korean food and how it influences the perception of Korean restaurants, culture and satisfaction. As a result of analyzing the data, three factors in the Korean culture of restaurants were obtained: style, flavor and affection. With multiple regression analysis, all three hypotheses were supported. Style was the most important contributor to the image of Korean restaurants and culture, followed by affection and flavor. The image of Korean culture has significant influence on satisfaction. Major recommendations of this study can be outlined as follows: First, among style, flavor and affection, style was a major determinant of the image of Korean culture; hence, in order to enhance the image of Korean restaurants and culture, style needs to be emphasized. Second, as the image of Korean culture has significant influence on satisfaction, the images of Korean culture should be well displayed and maintained to boost this satisfaction.

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