• Bulletin of Food Technology
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• v.25 no.4
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• pp.378-385
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• 2012

본고에서는 2012. 10. 1 ~ 10. 8 미국 위스콘신주립대를 방문하여 세계화에 유망한 대표적인 한식의 하나인 소갈비구이품에 대한 미국인 현지 소비자 평가 실시 과정과 결과를 소개하고자 한다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.7
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• pp.4229-4236
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• 2014

This study discusses the customer satisfaction as a result of the attributes of menu choice that can meet the needs of foreign visitors. Furthermore, it discusses the possibility that Korean food can be recognized internationally and the research data be available in advance for the people who are going to visit Korea. This study is based on documentary records and empirical studies to analyze and appreciate the effects of customer satisfaction in restaurants that foreigners usually visit. The documentary records are rooted in the related books, papers published in domestic and international associations, academic journals, and various periodicals. According to this research, the attributes of the menu choice in relation to the differences in their purposes has a meaningful influence on the customer satisfaction, so the menu choice of foreign tourists drives their gratification of Korean food. In short, the explanations and ingredients list about items in Korean restaurants need to be improved and explained to increase the number of potential foreign tourists.

• International Area Studies Review
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• v.15 no.1
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• pp.391-423
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• 2011

This study was proceeded with interest on the influence of globalization factors of Korean traditional liquor on Korea national brand image and purchasing intention toward traditional liquor. Results show that the globalization factors except the superiority and special knowledge of Korean traditional liquor, the quality and promotion factors directly related to Korea brand image and purchasing intention toward traditional liquor. This fact improves the quality of Korean traditional liquor is most important factor deciding national brand image and purchasing intention. Also, Korea national brand image had influence on purchasing intention toward traditional liquor. And the quality factors of Korean traditional liquor had moderating effect on brand image and purchasing intention, which implies to improve quality and functional properties of Korean traditional liquor using promotion with Korean food to Japanese.

• 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.

• Journal of Digital Convergence
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• v.14 no.5
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• pp.197-205
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• 2016

The purpose of this study is to examine the relationship among subjective norms, attitude, perceived behavioral control, action intended with Korean culture familiarity using extended behavior model. To test hypotheses structural equation model was used. The results are shown as follows: Korea culture familiarity influences significantly attitude, and subjective norms also influences attitude and perceived behavioral control. In addition, attitude and perceived behavioral control influence significantly action intended. Development Korean food Program and events that combines Korean culture will affect the eating behavior of foreign tourists and the Globalization of Korean Food.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.199-212
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• 2012

Recently, the government, academia and the food service industry have keen interest in tbe globalization of traditional Korean food. The purpose of this study is to find out the impact of service quality on customer satisfaction and management performance. Korean food restaurants and 188 customers living in Ulsan area were the subjects of empirical analysis. So as to achieve the research purpose, we conducted factor analysis, reliability analysis, multiple regression analysis, correlation analysis and frequency analysis through SPSS 12.0 program. The analysis results are as follows. There are 3 factors in the service quality of a Korean restaurant. Customer satisfaction and management performance are drawn as one factor. The correlation analysis among the service quality factors, customer satisfaction and management performance show that they all have positive (+) correlations. Regarding the service quality of a Korean restaurant, the physical environment has the biggest impact, followed by human service and convenience. Regarding the service quality of a Korean restaurant, human service and the physical environment have a significant impact on management performance. Satisfaction of customers who visited Korean restaurant has a significant impact(p<0.001) on management performance.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.100-114
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• 2014

This study aims to analyze customer satisfaction, revisit intention, and recommendation intention of food styling of Korean fusion cuisine in order to establish the development of food styling of Korean fusion cuisine and to develop the marketing strategies for food styling of Korean fusion cuisine. A survey was conducted in Korean fusion restaurants during the month of August 2013. A valid sample of 150 questionnaire sheets returned were analyzed using SPSS version 21.0. Results of this study showed that food styling of Korean fusion cuisine influenced customer satisfaction, revisit intention, and recommendation intention. Food styling factors such as food and plate, linen and centerpiece, cutlery, and, glassware influenced customer satisfaction, revisit intention, and, recommendation intention. This study suggests to develop a scheme for modern food styling for the globalization of Korean cuisine.

• Proceedings of the Korea Contents Association Conference
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• 2012.05a
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• pp.170.2-170.2
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• 2012

한국전통식품은 우리나라의 풍토와 생활 습관 속에서 형성된 일상 음식, 궁중 음식, 절기 음식, 대가 음식 등의 풍부한 소재와 조리방식, 건강기능적 우수성에 대한 과학적 근거가 밝혀짐으로서 산업적으로도 차별성과 경쟁력이 있다. 또한 종교, 문화, 역사, 관광. 전기전자, 기계 등 21개 연관 산업이 융합된 분야로서 정부주도하 추진된 한식세계화 사업의 성과가 부진한 이유도 다양한 분야의 콘텐츠를 적절히 활용하거나 접목하지 못한 점이 크다. 따라서 본 연구분야는 식품기술, 식문화 등 융복합콘텐츠 개발과 global Contents Management System(gCMS)과 다매체 연동형 콘텐츠 활용 시스템 구축하기 범정부적 국가차원의 연구이며 한국식품의 세계화 비전을 달성하고 동시에 국가신성장동력 창출에 필수적인 연구사업이다.

• Food Industry And Nutrition
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• v.17 no.2
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• pp.23-26
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• 2012

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.609-618
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• 2016

Purpose: The purpose of this study was to analyze the attributes considered important by Singaporeans in the selection of Korean ginseng chicken soup as an HMR product using conjoint analysis techniques. Methods: A total of 400 questionnaires were distributed to local consumers in April 2012, of which 324 were completed (81.0%). Statistical analyses of data were performed using SPSS/Windows 18.0 for descriptive statistics and conjoint analysis. Results: Analysis of the attributes and levels of Korean ginseng chicken soup as an HMR product for people who lived in Singapore showed the relative importance of each attribute as follows: packing (32.4%), chicken (32.1%), glutinous rice (13.8%), soup (11.6%), and ginseng (10.0%). Results showed that Singaporean consumers preferred code J's Korean ginseng chicken soups as an HMR product, which consisted of half a chicken, glutinous rice, a whole ginseng root in a soy sauce-based soup, and a partially transparent package. The most preferred Korean ginseng chicken soup gained 50.4% potential market share from choice simulation when compared with the second preferred one. Conclusion: This study has significance in that such a practical research contributes to product development of a specific Korean dish for foreign consumers. In addition, the results of this study provide useful information for the food industry for global expansion and commercialization of Korean food, thereby providing an important foundation for future development of various Korean foods as HMR products.