• 중소기업융합학회논문지
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• 제1권1호
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• pp.9-17
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• 2011

해외진출을 목표로 하는 7개 대규모 소프트웨어 프로젝트를 대상으로 공학역량 수준진단의 일부로써 소프트웨어 글로벌화 수준을 평가하였다. 해당 프로젝트에 참여하고 있는 총 31개 IT 기업으로부터 각각 120명, 63명을 선정하여 설문조사 및 인터뷰를 수행하고 5점 척도로 평가한 결과, 글로벌화 부분이 2.51로 가장 낮게 나타났다. 그 밖에 조직역량(2.88), 지원(2.96), 프로젝트관리(2.97), 인프라(3.16), 개발(3.64)의 순서로 조사되었다. 또한, 글로벌화 역량 및 적용준비도의 측면에서 본 평가 결과를 분석하고 선진사례를 바탕으로 효과적인 소프트웨어 글로벌화의 도입 및 개선 방향을 논의함으로써, 제품의 해외진출을 준비하고 있는 국내 기업이 실질적인 지침으로 활용할 수 있도록 하였다.

• 정보처리학회논문지D
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• 제19D권1호
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• pp.29-38
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• 2012

국내 최초로 소프트웨어 글로벌화 품질관리(Globalization Quality Management, GQM) 프레임워크를 설계하고 실제 산업 현장에 적용하였다. GQM은 글로벌화 경험이 미약한 국내 소프트웨어 업체를 대상으로 글로벌화 기술 적용 결과를 국제 표준에 적합한 수준으로 끌어올리기위한 지원 및 점검을 위한 도구이다. 소프트웨어 개발 주기에 따른 체크포인트 기반의 품질관리 프로세스, 글로벌화 기술지원 모델 및 품질점검 모델로 구성된 GQM은 폭포수를 비롯한 계획주도방법론과 애자일을 포함한 반복점증방법론을 모두 지원한다. GQM에 기반하여 31개 소프트웨어 업체를 대상으로 글로벌화 수준진단을 수행하고 5점 척도로 평가한 결과, 글로벌화 역량이 2.47, 글로벌화 준비도가 2.55로 나타났다. 또한, 글로벌화 기술 도입을 위한 선결요건은 국제화 기술을 반영한 제품 설계(32.9%)와 글로벌 요구사항 분석(28%)으로 조사되었다.

• 한국의류학회지
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• 제27권11호
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• pp.1219-1228
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• 2003

This research was conducted to find out what the general globalization trends of Korean fashion enterprises are, and what the factors required the Korean fashion enterprises to improve the global competitiveness under the globalized circumstances are. The data were collected from the survey by questionnaire on Korean leading fashion enterprises and the Directory of Companies Branching out abroad in 2000/2001(Korea Trade-Investment Promotion Agency, 2000). The Results of the research are as follows: first, Korean fashion enterprises expanded evenly worldwide in the sales and distribution functions while relying heavily on Asian countries for manufacturing functions; Secondly, the globalization of Korean leading fashion enterprises was progressed, but still remains at the stage of the sales of manufacturing capability or the sales of low costs products rather than at the stage of manufacturing products of high added-value or the sales of design or marketing capability. Thirdly, the factors for the global competitiveness of the Korean fashion enterprises are related to capability of low cost, quick response, product development, marketing, internationalization and high value added.

• 한국식생활문화학회지
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• 제29권4호
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• pp.307-313
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• 2014

In 2013, for the 130th anniversary of the establishment of diplomatic relations between Korea and Germany as well as the 50th anniversary of the dispatch of Korean workers to Germany, a survey on the recognition and preferences related to Bibimbab was carried out among students in Bayreuther, Germany majoring in hotel management who had not tried Korean food before. As part of the globalization of Korean food, 10 different foods that Germans might like were prepared, and the survey took place after food tasting. In the results, 44% of students noted that their first impression of Bibimbab was good, and impression was more favorable after tasting than before. The preference for nine foods other than Bibimbab was in order of Kimchi, Bulgogi, Mandu, Modum-jeon, Samgyetang, Gimbab, Japchae, Tteokbokki, and Sangchu-muchim. Students liked Bibimbab due to its healthiness, and most students showed interest in Korean food after tasting Bibimbab. To improve Bibimbab, most students answered diversifying sauces.

• 한국식생활문화학회지
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• 제22권5호
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• pp.544-555
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• 2007

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

• 산경연구논집
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• 제12권2호
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• pp.7-17
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• 2021

Purpose: Previous studies have rarely examined the role of higher education for human capital development in the case of Korea. The purpose of this study is to investigate effects of higher education for international students in globalized environment on job satisfaction, globalization, and hosting country. Research questions include the following: i) how do application and improvement on work, performance, self-confidence, and use of network affect job satisfaction; ii) how do leadership, policy improvement, public diplomacy, social responsibility and global competence affect globalization?; iii) how do affective, cognitive, and behavioral components affect attitude of hosting country? Research design, data, and methodology: Online survey and interviews were conducted. For quantitative research, this study applied factor and structural equational modeling, while for qualitative research, this study applied cognitive mapping and sentimental analysis. Results: This study found that most of proposed effects showed significant. The results showed consistent for quantitative and qualitative researches. Conclusions: The results implied that higher education in global environment plays a key role to enhance job satisfaction, globalization, and attitude toward the hosting country and contributes to foster international relations significantly. The results also implied that human capital development in globalized environment helps improve global network and public diplomacy.

• 대한한의학회지
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• 제35권3호
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• pp.125-134
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• 2014

Objectives: This study aimed to survey and report on the international programs for Chinese Medicine in China. Methods: Online research was conducted based on a survey of official websites of 25 universities of Chinese medicine. In certain situations, we used e-mail or phone calls to get more detailed information. Results: Among 25 universities of Chinese medicine, 22 operate international programs for Chinese medicine. The main contents of the programs are acupuncture, moxibustion, tuina, Chinese materia medica, cosmetology or qigong, and an average 400 foreign students finish each program yearly. China has maintained the lead in international education of traditional Oriental medicine, and has already established a systematic and remarkable infrastructure for globalization of Chinese medicine. Conclusions: This study can inform the development of strategy in the process of raising the competitiveness of Korean medicine in the world market.

• 한국식생활문화학회지
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• 제26권4호
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• pp.383-393
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• 2011

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

• 한국콘텐츠학회논문지
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• 제12권8호
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• pp.355-365
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• 2012

본 연구는 씨름이 처한 상황을 객관적으로 파악하고, 세계화를 위한 기본 방향과 방안을 제시하고자 수행되었다. 문헌 분석, 전문가 인터뷰, 설문조사, 내 외국인 인터뷰 등을 통해 씨름의 특성과 현황, 이미지 등을 파악하였다. 연구결과, 씨름의 세계화 방안은 제도화를 통한 스포츠로서의 세계화와 문화정체성이 강한 전통문화유산으로서의 세계화를 동시에 추진해야 한다는 결론이 도출되었다. 구체적인 방안으로, 스포츠로서의 세계화를 위해 제도화, 학교체육을 통한 교육, 외국인 선수 육성, 이벤트 가치 극대화, 씨름 조직의 전문화, 국제지도자 양성, 자연적 확산 유도 등을, 전통문화유산으로서의 세계화를 위해 세방화(glocalization), 문화코드화, 의식(ritual)의 강화, 정신적 가치 발굴, 축제와의 연계, 씨름관련 문화콘텐츠 개발 등을 제시하였다.

• 한국조리학회지
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• 제17권5호
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• pp.57-73
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• 2011

본 연구는 미래의 외식산업과 한식세계화의 주축이 될 외식관련 분야를 전공하는 대학생 및 대학원생을 대상으로 한식 및 한식세계화에 대한 중요도 인식과 한식세계화 가능성에 대한 전반적인 인식을 파악해 보고, 한식세계화에 미치는 영향요인의 분석을 통해 한식세계화의 발전방안을 제시하고 나아가 한식세계화 및 전문 인력양성을 위한 기초자료를 제공하는데 그 목적이 있다. 조사기간은 2011년 4월 1일부터 2010년 4월 30일까지 실시하였으며 총 300부의 설문지 중 277부가 통계분석에 활용되었으며 분석방법은 빈도분석, 기술통계, t-test, 일원배치분산분석, 요인분석, 상관관계분석, 다중회귀분석을 실시하였다. 연구결과를 요약하면 다음과 같다. 첫째, 한식에 대한 인식은 '한식은 영양이 균형 잡힌 건강식품이다'를 가장 높게 인식하는 것으로 나타났다. 둘째, 한식세계화에 대한 중요도 인식은 '한식메뉴 조리법 및 외국어 명칭 표준화'를 가장 중요한 과제로 인식하고 있는 것으로 나타났다. 셋째, 한식세계화의 가능성에 대한 견해는 '한식세계화에 대해 관심이 많다'가 가장 높게 나타났다. 넷째, 한식 및 한식세계화에 대한 인식은 교육수준에 따라 차이가 나타났다. 다섯째, 한식에 대한 인식이 한식세계화에 미치는 영향을 분석한 결과 한식의 품질성과 건강성 요인 모두 한식세계화에 정(+)의 영향을 미치는 것으로 나타났다.