• Culinary science and hospitality research
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• v.17 no.5
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• pp.1-14
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• 2011

This study has been conducted to research the interests and tastes in Korean cuisine aiming at Germans who have lived in Korea for over 6 months, create new Korean menu items to their taste, and provide preliminary data for the globalization of Korean cuisine. Germans living in Korea tend to prefer Korean dishes as much as German dishes, and males have more opportunities to have different Korean dishes than females through social activities. Most of them answered that they barely cook Korean food and gave low marks for the globalization of Korean food and ease of cooking. The main reason given for not cooking Korean food themselves was that it is complicated to cook, which is a direct indication of the lack of knowledge of the recipes. Therefore, the importance of simplification and standardization of recipes for the globalization of Korean food was revealed. From the study on Korean food preferences based on the restaurant frequenting practices of Germans, the most popular Korean restaurants were those which were located in popular restaurant districts or within walking distance and those with an elegant or tranquil ambience. To promote the globalization of Korean food, development of diverse easy recipes or education about Korean dishes for foreigners would enhance their understanding and familiarity of Korean cuisine.

• Journal of Korea Technology Innovation Society
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• v.2 no.2
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• pp.266-274
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• 1999

The world market is being restructured into one global market. The globalization makes the competition m IT industry more vigorous. It is, therefore, the vital procedures that the selection of the promising items among IT equipment and the intensive investment on the selected items to gain the competitiveness in the area of IT global market. With these in mind, in this paper, we introduce a very systematic and objective method which appraises the promise of IT equipment. The method is based on the factor Analysis which is very popular and powerful statistical technique.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.44-57
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• 2011

The purpose of this study is to suggest methods to globalize Korean food and actual conditions of Korean restaurants in Brisbane and Sunny Bank, Australia. The period of the survey was from July 19 to Aug 13, 2010. As a analysis method, in-depth interviews were conducted and the result was suggested by general arrangement in cases that responses to the interview questions were considered overlapping or similar. The result of the study on methods to globalize Korean food is as follows. First, development and improvement of favorable cuisine for Australians is essential. Second, the government should lead the promotion of food supply and dishes. Third, personnel in the food industry not only need to be trained to communicate well but also have exposure to different cultures around the world. For the limit of the study, it was difficult to secure enough samples of the subjects for an in-depth interview due to lack of numbers of Korean restaurants. In future studies, research on new methods for the globalization of Korean food should be conducted by doing research on Korean restaurants in other areas of Australia.

• (The)Korea Educational Review
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• v.14 no.2
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• pp.155-179
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• 2008

The objective of this study was to analyze the satisfaction of graduate students participating in the Brain Korea21 (BK21) project in five supporting areas of the project: curriculum, job searching and career development, academic development, the globalization of education, and educational environment. A further objective was to find efficient methods of providing students with stable academic and financial support for their research in order to develop them as distinguished researchers. In order to answer research questions, this study conducted a survey of the BK21 project satisfaction with students majoring in humanities or social sciences and analyzed the survey results. The tool has 7 dimensions: 'curriculum', 'job searching and career development', 'stable support for academic development', 'support for academic activities out of school', 'globalization of education', 'lectures in English', and 'educational environment'. The survey found that survey participants were in general satisfied with the BK21 project. Of these 7 dimensions, the results showed remarkably high satisfaction dimensions for 'stable support for academic development' and 'support for academic activities out of school' while indicating a comparatively low satisfaction for 'job searching and career development'. The result and analysis of this study suggests that the BK21 project needs to emphasize the following: PR for the project, provide opportunities for the training for career development and job information to students, modify the areas of academic support, remodel programs of short- and long-term studies in foreign countries, improve the educational service system for lectures in English, and secure research facilities.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.808-816
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• 2011

The aim of this study was to compare the American, Chinese, and Japanese consumers' usage behavior of marketing communication towards overseas Korean restaurants. The survey included both on and off-line method and self-administered questionnaires were written in three languages- English, Chinese and Japanese. The sample was collected from 5 hub cities for globalization of Korean food- LA, New York, Tokyo, Beijing, and Shanghai. The most important factor of searching for Korean restaurants-related information was 'the interaction' and the least one was 'the diversity'. The most commonly informed Korean restaurants-related content through the on and off-line media was 'the general information, such as location, telephone number, and operation hour'. Korean restaurants-related content that the respondents' most interested in was 'the information of menu and price'. Results of this study can expectedly be used from a practical point of view by providing empirical data of foreign consumers for effective marketing communication strategies of overseas Korean restaurants.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.155-165
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• 2014

The purpose of this study was to assess comsumer preferences and perception of Korean foods in Koreans and non-Koreans residing in Korea. Exactly 79 customers (28 Koreans, 51 non-Koreans) were surveyed with questionnaires in English and Korean. Data were analyzed using the SPSS statistical package (21.0) and ${\chi}^2$-test. Subjects were of various nationalities, including China (37.3%), Philippines (19.6%), Japan (17.7%), USA (11.8%), Uzbekistan (3.9%), Nepal (2.0%) and Nigeria (2.0%). The representative food was Kimchi and favorite Korean foods were Kimchi, Bulgogi, Bibimbap, Galbijjim etc. Koreans reported that the main advantages of Korean food were its 'home-made style', but non-Koreans reported 'health functionality'. In terms of disadvantages, non-Koreans consumers ranked 'unsanitary eating style without individual plates' as the biggest problem while Koreans ranked 'table setting at a time'. Factors 'complicated cooking method', 'spicy taste' and 'salty taste' were also reported disadvantages. Survey participants were asked what was the most important for the globalization of Korean food. Most non-Korean participants listed 'health functionality' and 'traditionalism' (p<0.05).

• The Journal of the Society of Korean Medicine Diagnostics
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• v.24 no.1
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• pp.15-28
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• 2020

Objectives The aim of this study was to suggest basic data of health and medical status in Ethiopia for globalization of Korean Medicine. Methods This study was conducted from 26 to 28, Dec, 2018 in the MCM General Hospital in Addis ababa of Ethiopia. The questionnaire was developed from open form of review of system questionnaire and some question was changed. It was composed of 3 parts: chief complaint, review of system and medical policy. For more information, we interviewed the director of a public health clinic. The 94 questionnaires was collected. Three of them was incomplete, and 91 was analyzed. Results (1) Seventeen people appealed for head problem, and thirteen people for abdomen, and eleven for chest in chief complaint. (2) The number of 22 people had problem in nervous system. Twenty also had diseases of respiratory and digestive system respectively. (3) They also appeal for pain in head, mouth, eye, and neck and complained for fatigue, weight gain or loss, and weakness in review of system. (4) They put the priority on disease prevention than management or treatment. Conclusions This study suggests information on medical status of the people in the medical hospital of Ethiopia which is valuable for globalization of Korean Medicine.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.617-624
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• 2013

Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

• Korean Institute of Interior Design Journal
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• no.41
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• pp.129-136
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• 2003

The purpose of this study is to analyze consumer's lifestyle, needs and preferences and design trends for planning of the future apartment interior design. Recently, social change such as computerization, industrialization, pluralism and globalization has been braught lots of changes to modern housing spaces. The meaning of ‘Family’ and ‘Residence’ has been diversified by various life-style of modern family. Therefore, the new concept of residence is needed to change for the future housing plans and satisfy their sophisticated needs and preferences considering modern family's lifestyle and life-span. This research was conducted through the questionaire-survey, taste style survey by show card, and focus group interview(F.G.I) for investigating consumer's life style and tastes. Through this research, four-types of consumer's lifestyle were classified by analyzing data and special spaces such as family-room, media room, interior planted-space, and men's room were needed to consider interior space planning. This study shows that the planning of storage space, flexible space, livingroom and multi-used space will be more important in apartment interior space.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.418-428
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• 2011

The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.