• International Commerce and Information Review
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• v.11 no.3
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• pp.217-237
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• 2009

The purpose of this study is to measure importance and performance levels of marketing 4P components of exporting companies, to compare & analyze domestic and foreign exporters' levels and to establish marketing 4P strategies with maintaining some components, improving some marketing activities and reducing activities to enhance korean exporters' competitiveness. Korean exporters' performance is better than foreigners' in product quality, inquiry and order processing of product, product adoptions. And foreigners' performance is better than koreans' in lower price, price adoption, various ways of payments, discount prices.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.242-247
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• 2008

Recently, the movement to globalization, internationalization, and industralization caused rapid increase of foreigners staying in our country. Therefore the crimes related with them are definitely increasing too. In this paper, real figures of foreigner related crime problems and actual conditions of foreign affair police division were presented to articulate countermeasures for healing these problems.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.463-476
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• 2016

Western countries came to Asia aggressively in the early 1900s. Westerners who came to Korea at that time also had a various jobs with diplomats, missionaries, doctors, and so on. Korean diet was curious and shocking to foreigners in the early 1990s, so they made a record of the Korean diet. They thought Korea was peaceful, attractive and rich to eat. Koreans ate mainly rice and kimchi, a variety of grains, vegetables and bibimbap. Korea had a variety of meat and fish, seaweed, and herbs(ginseng). Foreigners said Koreans were greedy for food and ate a lot. Koreans ate basically a bowl of rice(bap), a bowl of soup(kuk), kimchi, soy sauce and other dishes. If Koreans wanted to set a table in abundance, they have meat soup(kuk) with meat and additional fish like as raw fish, dried fish, and boiled or fried fish. Korean people had a jangdokdae with Ongki(Earthen jar) where soy sauce(kanjang), soybean paste(doenjang), red pepper paste(kochujang), pickles (jang-achi) have been fermented. Foreigners felt the smell of lacquer tree and kimchi hung in the air from Korean people. While they were compared it to the smell of western rim cheese burger, they said Korea was a country with nasty smell in the feet. By the records of foreigners in the early 1900s, Korean's diets and image were appeared objectively.

• Spatial Information Research
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• v.21 no.5
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• pp.53-61
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• 2013

This study has a research objective to suggest detailed rules and principles to transcribe geographical names in English for English version electronic map service. For this, guidelines which are used in English transcription of local geographical names in Korea and English transcription situations of Korea geographical names in foreign electronic map service were examined. Examining results of current situations showed the English transcription method of home and abroad geographical names caused the chaos because it is not homogenized. In order to identify easy and preferred transcription method for foreigners among English transcription methods about the geographical names which are used together like this, the preference of English transcription methods of the geographical names was examined targeting foreigners. Survey results showed that foreigners prefer to transcribe in Roman character (Romanization) with its semantic word together than just to transcribe the Roman character. Reflecting this preference research results, our country's geographical names were classified as Natural features, Cultural features and man-made structures, and Administrative units and the detailed English transcription rules and principles of each geographical names were suggested.

• Journal of the Korea Fashion and Costume Design Association
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• v.7 no.1
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• pp.101-112
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• 2005

21th is the century of culture. So each country create new culture from tradition, and at the hub, there is Rapid development of network which makes these things to be able. Also, Korea selected Han-Bok as a symbol of Korea culture, and also Han-Bok internationally. Han-Bok expresses our nation's emotion very well, and also, Han-Bok has universality that can stimulate on world's sensitivity. Consequently, this study will arrange and analyze the records of foreigners' feeling who visited in the period of the opening of a port as a target of our study. This study will offer materials for study in the period of the opening of a port. Also, this study will discover the significance and organization of our clothes. Way to wear it and the beauty of our clothes that we didn't even realize or not mentioned on the record because we were too accustomed to our beauty from the ancient time. So, we would like to be basic study that can make our clothes globally and appeal to world's sensitivity by finding the universality. The result of this study is as follows. First, the items of hat made us be called as a 'world of hat' so, Gat, Galmo(갈모), a women's winter hat(조바위), a fur-lined hood(남바위) and Ayam(아얌) will be obtained the world's focus. Secondly, we checked Belt, breast-tie, rainbow striped sleeves and Pocket which append vitality and movement arrested the foreigners' attention. Thirdly, foreigner's were interested with straw shoes and paper shoes.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• Journal of the Korea Society of Computer and Information
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• v.23 no.8
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• pp.95-99
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• 2018

This research is related to GPS(global positioning system) enabled device navigation service and consists of two parts. The first is the logic that records the route guidance video and records GPS information in time, and the second is the logic that outputs the created video data based on real time GPS. The recording logic first determines the origin and destination, records the video from the origin to the destination and it adjusts the speed of the image in a specific area so that the user can see it easily. And insert ancillary information and advertisements that can help guide the route. In the output logic, we provide navigation services using the video and GPS data tables we created, and it receives user's GPS information in real time and corrects it based on the recent user location to reduce errors. This provides local guidance services to people who lack language skills like foreigners.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.641-648
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• 2011

The two purposes of this study were to understand service encounters in Korean restaurants by foreigners living in Korea and to examine the effect of service encounters on the customer's emotion feelings, customer satisfaction, and behavioral intention. Based on the reactions of a total of 614 foreigners obtained by empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data: ${\chi}^2$ 683.466 (df=216), CMIN/df 3.164, RMR 0.095, GFI 0.911, AGFI 0.886, NFI 0.933, CFI 0.953, and RMSEA 0.059. As a result of empirical analysis, the physical environment, interactions with employees, and interactions with other customers were quantified as service encounter factors in Korean restaurants. These factors were indicated to have an influence on customer's emotion feelings. Also, customer's emotion feelings had a positive influence on customer satisfaction and behavioral intent. Limitations and future research are also discussed.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• Journal of the Economic Geographical Society of Korea
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• v.21 no.4
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• pp.350-369
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• 2018

The aim of this study is to investigate foreigner's spatial change and relations to industrial workers in the sixteen districts of Busan metropolitan city from 2000 year to 2015 year. To achieve the goal, the data published in Pusan Statistical Yearbook was analyzed by descriptive and inferential statistics. The results are summarized in the followings. Firstly, the spatial changes of foreigners as a whole during 2000~2015 year are different based on their nationality. Secondly, foreigner's spatial change based on nationality and gender is much complex. The meaning of foreigner's spatial change in each district tested by nonparametric statistics is different according to a time scale. Thirdly, the relationality between foreigners as a whole and industrial workers in the sixteen districts is different by nationality and gender. The study method can be utilized at other cities or regions, and the results of those studies can be helpful to solve various problems due to increasing foreigners.