• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.143-155
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• 2014

The purpose of this study was to analyze adaptation for Korean foods and satisfaction for university foodservice by nationality and residence period of Chinese and Japanese university students in Daejeon, Republic of Korea. Among 330 questionnaires distributed to Chinese and Japanese students, 294 complete questionnaires (89.1%) were analyzed. The questionnaire included two 5-point scales for measuring levels adaptation of for Korean food and satisfaction with university foodservice, respectively. Japanese students' level of adaptation for Korean food (3.16) was significantly higher than that of Chinese students (2.96). As the length of residence in Korea increased, the frequency of using university lunch service per week significantly decreased. The main factor when selecting a menu item was food taste (39.8%, 22.8%) in both Chinese and Japanese students, whereas the next main factor was preference (16.4%) in Chinese students and nutrition (18.7%) in Japanese students. The preferred cooking methods for meat were stir-frying (31.6%) and roasting (25.9%). For fish, Chinese students preferred braising (32.7%), whereas Japanese students preferred roasting (26.8%). Both Chinese and Japanese students preferred sukchae (45.6%, 43.1%) for vegetables. Factor analysis grouped 17 items measuring university foodservice into four factors, 'sanitation & employee service', 'physical environment', 'food' and 'customized menu & information' and the mean scores were 3.56, 3.30, 3.20 and 3.00, respectively. Chinese students were significantly more satisfied than Japanese students with the 'physical environment', 'sanitation & employee service' and 'customized menu & information'. These results suggest that efforts such as developing a greater variety of menu items with mild tastes and somewhat less flavor, applying preferred cooking methods, offering special menus for foreign students, providing nutrition information on menus, and offering a description of menu items in the foreign languages could improve Chinese and Japanese students' levels of satisfaction with university foodservice.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.715-722
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• 2003

The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p＜0.05), and Japanese students more than Chinese students (p＜0.001). of foreign students, 44.3％ replied that they had teamed about Korean food at school, and 34.48％ tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.753-762
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• 2006

The purpose of this research is to analyze the importance and satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self adminstered guestionnaires were collected from 204 Japanese and Chinese students in Korea. The data was statistically analysed using t-tests, one-way ANOVA, reliability test, factor analysis and regression test. The average values of importance-factor and satisfaction-factor were significantly different. Based on analyses of the 20 service level factors, satisfaction level was significantly lower than importance level. Satisfaction-factors such as quality of food, hygiene of restaurant and employees, service level, and atmospheres, significantly influenced the overall satisfaction level of Korean food and restaurants.

• Journal of International Area Studies (JIAS)
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• v.15 no.2
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• pp.141-168
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• 2011

The purpose of this study was to investigate the relationship between national identity and attitudes towards immigrants among Korean, Chinese and Japanese univ. students. The subjects were univ. students of Korean(433), Chinese (495) and Japanese(477). Data were analyzed by Factor analysis, ANOVA, Scheffe, Structural Equation Modeling, multi-group analysis. The results are following : First, ethnic and civic identity both was the highest in chinese univ. students. Ethnic identity was the lowest in Korean univ. students, and civic identity was the lowest in Japanese univ. students. Second, attitudes towards immigrants among Korean, Chinese and Japanese Univ. Students differed from items of perceived threat. Third, each sub-factor of national identity influenced mutual relation rather than independent on attitude towards immigrants. The impact of national identity on the attitudes towards immigrants, that of Japanese univ. students has significantly highest, but those of Korean and Chinese univ. students was not affected.

• Journal of Korean language education
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• v.29 no.4
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• pp.31-63
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• 2018

The purpose of this study is to compare the aspects of acculturation and the acculturative strategies of Chinese, Vietnamese, Mongolian, Japanese international students in Korea and to explore the correlation between acculturative strategies and acculturation as well as between acculturative factors and acculturation. The analysis revealed (i) that all of the international students from four countries adapted well to Korean culture in order of contentment to the collegiate life, personal factors, Korean living culture, social factors, Korean classes. Further, (ii) frequently used acculturative strategies of Chinese, Mongolian students were in the order of separation, marginalization, and assimilation while the most often used acculturative ones of Vietnamese and Japanese students were in the order of marginalization, separation and assimilation. In addition, (ⅲ) the acculturation of international students from four countries showed a significant correlation with personal factors, Korean living culture, contentment to the collegiate life, and (iv) the acculturation of Chinese students showed a positive correlation with separation strategy. In contrast, there was a negative correlation between the marginalization strategy and the acculturation of Mongolian and Japanese students.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.463-472
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• 2006

The purpose of this study was to investigate university students' attitudes and interests for ethnic food. The questionnaire developed was distributed to 60 students majoring in food & nutrition and 260 students taking a liberal course related with food culture in world. A total of 271 questionnaires were usable ; resulting in 84.7% response rate. Among 12 kinds of ethnic food, a large number of students had an experience in Japanese, Chinese, American and Italian food. Also Chinese, American, Japanese and Italian food were familiar with them, but the hope to eat for French, Spanish, Mexican and German food was too strong. Students knew kinds, characteristics, table manners and etc. for Japanese, Chinese, and American food very well and wanted to know the information about French food. as result of positioning for ethnic food by correspondence analysis, Spanish, English, French, Germany and Mexican food had a strong image in want to eat, wanted to know information about food and got a good feeling. Students perceived Vietnamese, Thai and Indian food as having an experience, Japanese, American and Italian food as well-know about food or restaurants, and Chinese food as being familiar. The findings would indicate trends for ethnic foods and their cultures in Korea and forecast the possibility of change in foodservice market.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.144-156
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• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.

• Korean Journal of Culture and Social Issue
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• v.18 no.2
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• pp.301-327
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• 2012

This study investigated body images based on the survey data drawn from college students in three East Asian countries(Korea, Japan, and China). 347 Korean, 341 Chinese, and 271 Japanese college students responded to questions designed to measure body images such as body-related values (operability, inclination, locus of evaluation, and instrumentality of appearance), body esteem (appearance, and health), and objectified body-consciousness ( surveillance and shame). The results showed that body images differ among countries. Regarding body-related values, Korean students have least conservative beliefs and followed by Japanese, and Chinese. Korean students showed the highest acceptance level for the voluntary body alteration(operability), highest inclination to body appearance over health. They also showed the strongest tendency of evaluating their body from the observer's point of view and the strongest belief about the social utility of body appearance compare to Japanese and Chinese students. Appearance- esteem of Korean was similar to Chinese but higher than Japanese. Surveillance and shame about body appearance of Korean students were similar to Japanese but higher than Chinese. Compare to male students, females showed stronger belief about the body appearance over health, lower appearance esteem, and higher surveillance and shame about body. Korean women showed the least conservative body-related values, and the levels of body appearance esteem and objectified body consciousness were located in between Japanese and Chinese women. Japanese women showed especially low body appearance esteem and highest surveillance and shame. Chinese women showed the most conservative body-related value, the highest appearance-esteem, and the lowest surveillance and shame. It was revealed that the body-related values indirectly affect to appearance-esteem through the mediating role of objectified body consciousness in Chinese and Japanese samples, but that the body-related values had direct effect on appearance-esteem as well in Korean sample.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.12
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• pp.1772-1783
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• 2007

This study aimed to investigate differences in the purchasing patterns of and the levels of satisfaction with cosmetic products, and the method of disposing dissatisfied cosmetics for female university students among China, Japan and Korea. Survey was conducted with 1,200 female coeducational university students in Beijing, Tokyo and Seoul and 1,115 were used for the data analysis. Data were analysed by frequency analysis, Cronbach's ${\alpha}$, chi-square analysis, analysis of variance, Duncan's Multiple Range test. The results showed significant differences in purchasing behaviors in China, Japan and Korea. Japanese students mainly got information through objective sources, while Koreans did so through human network. Regrading the evaluative criteria for basic care items, function and effect were the most important criteria for Chinese and Korean consumers and skin compatibility for Japanese. For color make-up, Chinese, Japanese and Korean respondents respectively cared the most on brand image, convenience of purchase and the current trend. Chinese tended to shop cosmetics at department stores due to store reputation, Japanese preferred supermarkets and pharmacies and Koreans shopped at discount stores for low price. The most influential human sources were friends and colleagues for Chinese and Korean, and models on advertisements and magazines for Japanese. Korean respondents displayed the highest level of satisfaction with cosmetics followed by Japanese and Chinese. As for the methods of disposing dissatisfactory cosmetics, Chinese were the most active in exchanging for other product; Japanese and Korean were not likely to use or throw the products away.

• Korean Journal of Culture and Social Issue
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• v.13 no.4
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• pp.113-134
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• 2007

This study investigated body-related values, body-esteem, and the relationship between them based on the survey data drawn from female college students in three East Asian countries(Korea, Japan, and China). 168 Korean, 108 Chinese, and 152 Japanese female college students responded to questions designed to measure four sorts of body values (operability, inclination, locus of evaluation, and social utility) and four dimensions of body esteem (appearance, weight, health, overall). The results showed that body-related values and body-esteem differ among three countries. Japanese showed the highest acceptance level for the voluntary body alteration(operability), while chinese scored the lowest. Inclination to body appearance over health was higher in Korean than in Japanese and in Chinese. Korean also evaluated the importance of body appearance and its social utility the highest, followed by Japanese and Chinese. There were dramatic differences in body esteem between Korean and Japanese. Regarding body-esteem, Korean showed the highest appearance-esteem, but the health-esteem was the lowest. On the contrary, Japanese showed the highest health-esteem, but the appearance-esteem was lowest. Chinese showed the highest weight-esteem. Four sorts of body values showed significant correlations with appearance-esteem and weight-esteem, respectively but not with health-esteem. Overall, the result supported the prediction that different political, social, and economic backdrops in three countries would be related with different body-related values and body esteem in the female college students.