• Journal of Convergence Society for SMB
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• v.1 no.1
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• pp.9-17
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• 2011

While software globalization is becoming more important, little research has been undertaken into what is meant by globalization and the degree of globalization capability in the Korean software industry. A survey study was conducted among software engineering professionals, gathering the data from 31 IT companies across 7 large-scale projects in Korea. The results indicate that the evaluation score for globalization capability is 2.51 out of 5 points, which is the lowest compared to other areas of software engineering such as team capability (2.88), process and tool supports (2.96), project management (2.97) and development (3.64). We also discuss how to introduce software globalization technologies in Korea based on the successful experiences of leading global IT companies.

• The KIPS Transactions:PartD
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• v.19D no.1
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• pp.29-38
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• 2012

Software globalization is becoming more important worldwide but little is known about how globalization technologies are actually carried out in the Korean software industry. In this paper, we have designed Globalization Quality Management (GQM) framework and applied the framework to the industry domestically for the first time. GQM provides a structured and effective way for software organizations to adopt globalization practices and evaluate the results. GQM consists of three main components: 1) software quality management process, 2) globalization support model and 3) globalization assessment model. This framework also supports both plan-driven and iterative/incremental development methods. On the basis of the GQM, a survey study was conducted among software engineering professionals, gathering the data from 31 IT companies across 7 large-scale projects in Korea. The result indicate that the evaluation score for globalization capability is 2.47 and global readiness is 2.55 out of 5 points. Also It said that internationalized product design (32.9%) and global/local product requirements analysis (28%) are needed to be taken care of first.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.11
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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.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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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.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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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".

• The Journal of Industrial Distribution & Business
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• v.12 no.2
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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.

• The Journal of Korean Medicine
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• v.35 no.3
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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.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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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.

• The Journal of the Korea Contents Association
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• v.12 no.8
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• pp.355-365
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• 2012

The purpose of this research was to review the current situation of Ssireum and to investigate a basic direction for globalization of Ssireum. Examining disposition, situation, and image of Ssireum through literatures analysis, survey, in-depth interview was conducted. In detail, it's recognition and image perceived by customers and general individuals were investigated, and it's perception and related image of foreigners were analyzed. We examined the situation and the various problems of Ssireum on the base of site and customers. We made a conclusion that Korea has to make a great deal of effort for globalization of Ssireum both as a sport through institutionalization of alternatives for the globalization and as a heritage which has a strong identity. As detail alternatives for the globalization of Ssireum, education through physical education in school, bringing up foreign athletes, maximization of event values, specialization of Ssireum organization, international instructor, glocalization, culture coding, enhancement of ritual, connection with festival and so on were suggested.

• 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.