The purpose of this article was to research the difference in additional marketing satisfaction by lifestyle of Korean restaurant customers (focus on foreign students at university in Gangwon province). In this research, factor analysis, cluster analysis, and ANOVA were carried out. Lifestyle was divided into seven factors and six clusters. Additional marketing satisfaction was divided into three factors. Additional marketing satisfaction showed a significant difference by lifestyle of foreign students. First, ‘employee’ had a highest point at C3 ‘convenience·internet searching pursuit’ but lowest point at C4 ‘brand preference pursuit’ (p<0.001). ‘Service process’ had a highest point at C1 ‘safety·health pursuit’ but lowest point at C5 ‘effort pursuit’ (p<0.001). ‘Tangible clue’ had a highest point at C3 ‘convenience·internet searching pursuit’ but lowest point at C5 ‘effort pursuit’ (p<0.001). Additional marketing can reduce customer uncertainty, ambiguities, and wavering about eating at restaurants by intangibility of service. As a result, food-service corporations need to manage additional marketing as well as increase satisfaction and loyalty of customers.

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.

在近几年的留学生文言文教学中，我们发现了留学生学习文言文的一些困难，对此我们做了很多调研和总结。本文认为在留学生的文言文教学中，首先应遵循4个一般原则：第一，解决文字问题，识字是读文言文的基础，要让学生能够识别古字、讹字、通假字等；第二，掌握一定的词汇，了解古今词义的差别，知道词义具有社会性、时代性、系统性；第三，了解汉语语法的特点，知道汉语句法、词法的特殊性，并且古今汉语语法的差异如判断句的表述等；第四，有一定的古文化常识和丰富的历史知识，了解中国朝代变迁和文化习俗，如避讳等等。另外，由于教育对象的变化，在留学生文言文教学中，我们还要遵循其特殊原则，那就是加强古文化常识和古史的介绍。期望这些来自教学实践的研究所得会对留学生文言文教育有所帮助。

This study investigated the interrelations among acculturative stress, recognition, preference and eating frequency of Korean traditional food by Chinese students in Korea. The acculturative stress score was 3.06±0.32, ‘homesickness’ score was the highest (3.92±0.62) and ‘guiltscore’ score was the lowest (2.28±1.04). The rate of preferred for Korean food was low (20.5%). The places for eating Korean food were ‘restaurant’ (49.6%) and ‘school cafeteria’ (41.1%). The cooking experience regarding Korean food was 45.0% and they had cooked ‘Bulgogi’ (26.7%) and ‘Bibimbap’ (21.9%). The recognition score for Korean traditional food was 0.70±0.27. The preference score for Korean traditional food was 3.14±0.54, and the favorite foods were ‘Galbi’ and ‘Galbitang’ while ‘Ggakdugi’ was the lowest. The eating frequency for Korean traditional food was 2.15±0.82, and ‘Baechukimchi’ and ‘Bibimbap’ were comparatively high. The acculturative stress showed no correlation with the recognition, preference and eating frequency of Korean traditional food. The recognition of Korean traditional food correlated positively with the eating frequency (r=0.175, p<0.05). The preference of Korean traditional food had a significant effect on eating frequency (r=0.274, p<0.001), and the highest positive correlation was shown in ‘Ddeokbokki’ (r=0.470). The explanation power (R2) of recognition and preference on eating frequency was 0.098. This study showed the interrelations among recognition, preference, and eating frequency of Korean traditional food except for acculturative stress.

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors (4.6±2.2/10), salted seafood odors (4.6±2.3/10), offodors (4.4±2.3/10) and aftertaste (5.9±2.1/10) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.

The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.

The purpose of this study is to describe foreign students' Korean language pragmatic competence in relation to speech exchange and communicative strategy exposed in the process by which a communicative task was effectively completed. This study designed and applied ‘information-gab tasks' like ‘picture-description tasks' for the realization of ‘referential communication' in which two speakers give and take the explanation about a specific object in a state where neither of them mutually share adequate information about it. As a result of observing the dialog data elicited by the task, it was found that learners were arriving at the co-construction of ‘identification of referent' and ‘role-taking' in various communication modes. At this point, the introductory/intermediate learners had difficulty carrying out such an interactive component in performance of the task. Even the type of feedback varied between the introductory/intermediate learners and the advanced learners. The utterance clarifying the difference in the photos was generally not revealed in a verbal sequence. The linguistic form of ‘-in geot gatda(seem to)' was frequently used with the effect of assumptive judgment strategy.

The numerous Korean church today embraces the technical goal of the invention building the paradigm of the new mission about the Chinese student studying abroads flowed in into the righteousness, to pay attention to the interior of a country China student studying abroads to the oversea missionary work resource voluntarily, the interior of a country. While the mission environment of Korean Chinese student studying abroads is unable to be good, the result which can be obtained through the missionary activity of the missionaries in China field church is very low. If for the missionary judgment of the Korean churches, the focus is adjusted to the Chinese student studying abroads, the long-term mission strategy which creates the social support system and so that the it has been growing in the mutually different cultural area Chinese student studying abroads can adapt well the Chinese student studying abroads to the Korean culture and college life and can minimize the culture shock because of the gospel will be established. The stress removal factor in which the student studying abroads can take the emotional psychological relaxation is grasped and the Christian culture and the faith settlement, that is the gospel, should be made. the various pattern of adjustments show as to Chinese student studying abroads’ right-foot shoot. However, that it is attached when it has to pay attention. Whether it is familiar with the various factorses including the member of the cultural area, living this success popular culture, language, and etc. or not. However, while the existing values according to the socialist identity which they have in the process of doing Korean college life and world view underwent a lot of difficulties in strange Korean cultural adaptation, the stress was experienced. In this condition, when the church community sets the mission direction and strategy, the many-sided effort for the stress relaxation according to the cultural adaptation of the Chinese student studying abroads is required. the strategic access about how approaching from the position in which the Social Support for canceling the stress required for the cultural adaptation for Korean Chinese college life is needed is required. It has the values, of the church the world view and existing paradigm so far, it is not easy to propagate the Chinese student studying abroads. The strategic access to the new paradigm which can be managed with the form of ‘the come mission’ in ‘it visits mission’ paradigm which the church and missionary group had been providing is desperately required. Therefore the mission resource in which many churches can distinguish the various obstacle according toes the Chinese student studying abroad mission and which can overcome this has to be communally created.

The purpose of this study was to analyze the eroticism of the exposed body and clothing style of Chinese foreign students in Korea and to provide basic information required to design and develop a niche market for the Chinese. A Chinese professor translated 52 questions, which formed a preliminary survey given to 30 Chinese students. Following this preliminary survey, some questions were then revised. The surveys were conducted during 3 weeks starting from the 5th of October. Only 289 of 330 questionnaires were selected for statistical analysis. Data were analyzed statistically through Frequency analysis, Chi-square test, T-test, and Regression analyses in SPSS 12.0. The results of this study were as follows. First, we should consider men's breast, back, and neck line in order to develop the design of men's clothes, and the leg and collarbones for women's clothing. Second, it was suggested that we pay attention to the following articles of clothing to expand the erotic market for Chinese women's clothes: mini-skirts, side slit skirts, and tight-skirts for bottoms; blouses or T-shirts with a neckline scooped out deeply for tops; and see-through one-piece dresses with deeply scooped out backs.

The purpose of this study was to survey Chinese university or college students' preference for and satisfaction with Korean food in the Daegu and Gyeongbuk areas. A questionnaire developed from literature review included a series of questions about Korean food that included preference, satisfaction, product quality, and customer satisfaction. We analyzed 240 valid responses. Statistical analyses, including frequence, IPA, factor analysis, and regression were performed using SPSS software. Of the 41 kinds of Korean food included, the students' average preference was 3.24 and satisfaction was 3.23 on a 5-point scale. The students questioned preferred Bulgogi (3.99), Galbigui (3.92), Galbitang (3.88), Galbizzim (3.87), and Samgyeopsal (3.86) to other Korean foods. With regard to satisfaction, Bulgogi (3.94) was chosen by Chinese students as the most satisfying Korean food, followed by Galbitang (3.80) and Galbigui (3.80). The perceived quality of the Korean food also had a significant influence on customer satisfaction.

The acknowledgement and preference for Korean food by Chinese students in the Daejeon area of Korea was surveyed. The students(n=132) were comprised of 57.6% males and 42.4% females, with 56.1% being >20-years-of-age and 43.9% being＜20-years-of-age and 42.4% being Korean residents for over 1 year. The most recognizable aspect of Korean food was familiarity with Kimchi, Bulgogi and Bibimbap. Participants were least aware of the affordability of Korean food. Average understanding for Korean food of the Chinese students was 2.77-3.00 on a 5 point scale. Participants highly preferred(in order) Ssalbap, Gomtang and Bulgogi, while Dolsotbap, Samgyetang and Gimgui were not preferred. Female students preferred Gamjatang and Manduguk more than male students. Those students who bad lived in Korea for over 1 year preferred Bulgogi and Samgyeopsal, and those residing<3 months preferred Guksujangguk. Over half of the students surveyed had knowledge of Korean food and its preparation; of these students, Korean food preferences were for Kalguksu, Mu1 Naengmyeon, Moosengchae, and Oisengchae.

This thesis is a study on Sook-Jae Lim(1899~1937) and Korean modern design. In modern Korea, design like most cultural advances came from western culture, that was introduced via Japan. So Korean design can be betterunderstood from observing Japanese modern design history. The research on Japanese modern design, however, is not being done actively. Sook-Jae Lim was the first Korean to graduate from the Department of Design at Tokyo Fine Arts School (currently the Tokyo National University of Fine Arts and Music). He died at a premature 38 years old, so very little of his works exist. That makes the study about him very difficult. From this perspective, the study aims to examine modern design concepts and styles accepted into Korea from Japan and position Lim as an early design pioneer in Korean design history, by using research of Korean and Japanese design fields in the modern era with focus on Lim and his works. Chapter II researches the process of how the concept of design was formed in modern Japan and how the “Art-Nouveau” style not only represents early modern design but also features Lim's works dominantly. Chapter Ⅲ looks into the process of how the concept of design was formed and which design styles were introduced and applied in modern Korea. Chapter Ⅳ analyzes how Lim's viewpoint on design and his works were developed with observations about the tendency of the Japanese design field and curriculums of the Tokyo Fine Arts School during the period of his college days.