• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.261-268
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• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

• Cross-Cultural Studies
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• v.30
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• pp.223-244
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• 2013

Sino-Korean words make almost 70% of Korean words. Chinese Characters are very different from Hangul (Korean alphabet system) in form and they are semantic symbols. Therefore Korean and foreign students are very likely to have difficulty in mastering the Sino-Korean characters. This paper aims at reviewing the problems of teaching Chinese characters to Koreans and foreigners in Korea, and proposing how to teach them effectively. For this purpose, we first look into the realities of the national system of Chinese characters' education, and then suggest more effective instructions in teaching Chinese characters.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.6
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• pp.1261-1277
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• 2014

In recently, attracting foreign students are very active in lots of universities of South Korea. According to trend, foreign students who are studying in Korea have increased steadily. The programs to support and help them for adaptation of the university and academic success are rising though, on account of language barrier, it seems not easy to adapt to those people who finished studying korean language training that roles incubator and entered their major. More over, to expect personal training for them by professors is also difficult because of short of educational or executive and bankroll support in reality. Therefore it became a social issue about managing foreign students of South Korea. This study aimed to analyse the difficulties of learning from chinese international student's view. For this, we analysed focus group interview which intended 16 chinese foreign students and the collected data through reflective journal record using Nvivo program. In the results of focus group interview, learning difficulties of chinese foreign students are itemized 4 sections of personal aspect, environmental aspect, educational contents' aspect and educational methodic aspect. It is subdivided 11 sections and identified of requirement for studying support corresponding each part of difficulties. This research finding will be able to expect to provide a suggestion to looking for options for learning support plan of chinese foreign students.

• 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.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.

• Journal of Korean society of Dental Hygiene
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• v.14 no.4
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• pp.511-518
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• 2014

Objectives : The purpose of this study is to investigate the correlation factors to oral health-related quality of life in Chinese students studyng in Korea. Methods : A self-reported questionnaire was filled out by 231 students from November, 2012 to January, 2013. Data were analyzed by t-test, one way ANOVA, and Duncan post-hoc test using SPSS version 19.0. Results : Male students and short period staying students tended to have a higher quality of life. Smokers and large city dwellers tended to have a low oral health-related quality of life(p<0.05). The oral health-related quality of life in Chinese students in Korea was closely related to necessity of dental treatment and past experience of dental treatment services(p<0.05). Conclusions : To improve the oral health-related quality of life in foreign students, it is necessary to provide the early prevention of dental caries and periodontal diseases through the systematic and professional dental health care delivery program for the foreign students studying in Korea.

• Journal of Digital Contents Society
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• v.18 no.6
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• pp.1067-1078
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• 2017

Previous research on university life of Chinese students studying in Korea has been conducted on students in Korea, but Chinese students have a sense of belonging and university prejudice against Korean universities, so the objectivity of research is not clear. This paper conducted a survey of the Chinese people in China and conducted a media search for attracting foreign students. Not all foreign students are proficient in Korean language. Even students who have completed more than one year of education in the Korean language institutes or passed advanced level of Test of Proficiency in Korean(TOPIK) have difficulties in everyday life and acquiring a degree. According to the results of this study, until foreign students who lack sufficient Korean language skills are able to adapt to culture and acquire information in Korea, it is desirable to prepare multilingual content services so that they can obtain academic information or daily information necessary for studying in their native language.

• 중국학논총
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• no.62
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• pp.85-100
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• 2019

The article purpose is 'Reading Chinese translation text as a Korean integrated education for Chinese students'. Although number of foreign students has increased rapidly to the economic growth of Korea, the influence of Korean Wave, and the popularity of Korean popular culture like K-pop at domestic universities but the problems of their curriculum have been found in many places. Korean literary education through novel text has an important place in Korean studies, but literary education is often excluded in Korean language education as a foreign language education. Chinese students already have background knowledge of Korean translation novels through Chinese novels. They can get the learning effect as the Korean language study. Second, they can compared with Korean national violence and Chinese national violence through 'Red Revolution' and understand about Korean-Chinese understanding of the times, social and cultural phenomena, Third, they are able to study the theory of literature itself. also It was the educational purpose pursued by the humanities. Chinese students develop their Korean language skills by studying the Brothers which are translated into Korean, and we can see the similarities and differences of national violence by comparing Korea's '4.19' with China's 'Cultural Revolution' After comparing people, background, dynamics of the space where they are located, we can raise awareness of the historical and social problems of both countries. It is possible to study subjects' memories of space, change of local meaning, the formation of urban space or individual space in the text in the specific space where national violence occurs. In this way, the method of learning Korean integrated education through Brothers of the Chinese translation novels makes an opportunity to look at national violence in the Korean-Chinese space of the 1960s and 1970s. It has a subjective perspective from subordination to the nationality of the modern nation-state. This is an educational effect that can be obtained through reading a Chinese translation novel as a Korean language integrated education.

• Journal of Information Technology Applications and Management
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• v.27 no.3
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• pp.37-54
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• 2020

In response to the recent decline in the school-age population, universities have made attracting foreign students a major policy task for universities. As a result, the number of foreign students increased rapidly in terms of quantity, but in terms of quality, the risk is inevitable. Accordingly, the government presented education and internationalization competency certification system indicators on the basis of which quality control of students was systematized. Based on the above certification system, this study focused on analyzing the multiple factors that are actually given to the academic adaptation (performance) of the 2200 students who entered a certain university. In addition, factors other than the certification system index were discovered to comprehensively track how they affect the academic performance of students studying abroad. The researcher found the multi-reciprocal model analysis showed that the difference between the learner and the moderator was significant, and whether or not they had the Korean proficiency test (TOPIK) was significant. It also said that it could have a direct impact on Chinese University Entrance Exams (高考) are significant. If a model that is very effective in selecting students is established by each university and used as an indicator through this study, it will serve as a basis for efficient selection of students.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.