Kim, Jeongyeon. 2018. “A Case Study of Nonnative English-Speaking International Students' Adjustment to a Korean University”. The Sociolinguistic Journal of Korea 26(1). 111~133. In the midst of intense global economic competition, institutions of higher education in many non-English-speaking societies have rigorously expanded internationalization and seen a dramatic increase of international students. This study investigated a case of nonnative English-speaking international students' adjustment to a Korean university devoted to internationalization. A mixed method was adopted to examine the relationships between adjustment and factors including perception of English as a lingua franca (ELF), perception of English-medium instruction, cultural knowledge, and perceived language proficiency. The analysis of the questionnaire responses of 132 international students and qualitative interviews with seven of the respondents revealed their negative view of EMI, which was frequently associated with the local language used in class. Their adjustment correlated significantly with the amount of the knowledge of the Korean culture and with the extent to which they would perceive English as a means of intercultural communication. Although the relationship between their view of EMI and adjustment was not significant, it was found still valid and indirect through the factor of the Korean language proficiency. Notably, in the qualitative interviews, the participants revealed limited understanding of the way interaction is framed in different local communities. These findings are discussed to propose improved support for international students of non-English-speaking higher education.

This paper presents a study on motivating and demotivating factors in learning Korean. The purpose of this study is to analyze the factors affecting the learning motivation and demotivation of university students in Singapore taking Korean as unrestricted elective, and investigate what differences exist in the motivating and demotivating factors based on their Korean levels. Through the analysis of surveys on university students in Singapore, it was found that their major motivating factors were the travel orientation and the cultural interest. These motivating factors did not show any difference depending on the Korean levels. The major demotivating factors of Korean learners were the evaluation factor and the language factor. By interpreting open-ended responses, the competition factor was found as a demotivating factor. In addition, the competition factor and the language factor showed differences between the first level and the second level and above. This study suggests to motivate Korean learners by applying the major motivating factors to a class and weakening the major demotivating factors.

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean- Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchibokkeum- bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

The purpose of this study is to investigate university students’ perceptions on their English conversation classes taught by native English speakers. Its focus is on finding out how well the students understand and how actively they participate in class, what causes difficulty in their understanding or participation in class, and whether their class helps them in terms of affective aspects and English skills. A survey was conducted on a total of 465 university students in Korea, and the collected data were analyzed to compute basic descriptive and inferential statistics. Some of the important findings are 1) over 50% of the students understand their classes well; 2) a little over 30% actively participate in class; 3) about 30~50% of the students perceive their class help them affectively; and 4) about 50% of the students perceive their class help them improve their English skills in general. These results are discussed along with other findings related to the causes of the difficulties that the students experienced. Suggestions are provided on the basis of the results and their implications.

The goal of this study is to better understand the attitudes of students towards pronunciation in order to better evaluate the current university curriculum, as well as to make recommendations on how to improve the quality of education for students of English in South Korea. A total of fifty-five students were given both a questionnaire and a short interview which were utilized for the present study. The results demonstrate that the students agree pronunciation is important in English, and they wish to sound like a native speaker. It was also found that students are slightly worried about their own English accent, however they have not had much instruction on pronunciation. In addition, the participants of the study appeared to be more concerned with their accents, rather than comprehensibility or intelligibility. The most widely preferred accent by the participants was American accent followed by British accent. Although the participants acknowledged the importance of pronunciation or accent in English, they were reluctant to receive a class focusing on pronunciation. Based on the findings we suggest that there should be more collaboration between native and non-native speakers of English in Korea. Furthermore, we recommend that Korean students be exposed to more varieties of World Englishes through the integration of students from other countries into the classroom as well as conducted a class on World Englishes.

The aim of the present study was to examine factors affecting Korean university EFL learners' English reading comprehension across two reading tasks (i.e., literal vs. inferential reading). To this end, five latent factors (linguistic, cognitive, affective, social, and English reading) were targeted, and the structural relationships among these five factors were analyzed through structural equation modeling (SEM) technique. Results of the present study demonstrate that for literal reading comprehension task, linguistic, cognitive, and social factors made a significant and direct impact on Korean university students' English reading performances, whereas the effect of affective factor was not significant. Regarding the inferential reading task, only linguistic and cognitive factors were significantly and positively associated with Korean university students' English reading comprehension. Implications for pedagogy as well as for future research directions were also provided.

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.

본고는 韓國語를 專攻으로 운영하는 海外의 大學 중 이탈리아대학에서 이루어지는 漢字授業을 위한 漢字敎材의 內容과 構成에 대해 具體的으로 논의한 것이다. 본고의 논의는 세 가지 部分으로 이루어졌다. 첫 번째는 序文에 해당되는 부분으로 한국어와 관련된 한자의 내용이 다루어졌다. 구체적으로, 韓半島에서의 漢字表記의 歷史, 漢字가 韓國語에 미친 影響 및 韓國語 內에서의 漢字의 位置 및 使用樣相 등을 論議하였다. 이 부분은 특히 非漢字文化圈 한국어 학습자에게는 필요한 교육 내용이라고 할 수 있다. 두 번째는 교육 대상이 될 한자와 한자어의 선정과 관련된 부분이다. 이를 위해 현재 해외의 대학에서 사용되고 있는 몇몇 韓國語敎材에 제시되어 있는 語彙 중 한자 및 한자어들을 대상으로 하여 네 가지 選定基準(造語力․頻度數․難易度․基礎字)에 따라 한자교재에서 다룰 한자를 選別하였다. 대상이 된 한자들은 다시 系列關係를 이루는 것이나 體系的으로 분류할 수 있는 것으로 묶어서 領域別로 제시되었다. 본고에서는 총 390여개의 한자와 이들 한자가 결합되어 사용되는 한자어 중에서 敎材, 日常生活, 時事的인 分野에서 자주 등장하는 것들을 選別하여 총 1110여개의 한자어를 제시하였다. 세 번째는 교재의 內容과 構成에 대한 부분이다. 이는 細部的으로 本文의 내용과 구성, 읽기의 내용과 구성, 연습의 내용과 구성으로 나누어져 구체적인 예를 통해 살펴보았다.

This study critically examines the factors contributing to verbal participation and the achievement of desired learning outcomes in English medium instruction (EMI) classes in a Korean higher education institution. This case study uses mixed research methods including surveys, focus group interviews and peer observations of students and professors of selected EMI classes. This paper has highlighted several factors which influence active verbal participation and the achievement of desired learning outcomes in EMI classes. The research provides a rich understanding of how differences in teaching styles and learning activities significantly affect levels of verbal participation in EMI classes. The findings suggest that in order to achieve desired EMI learning outcomes, it is necessary to examine all of the interconnected elements within the education system, including students, professors, the teaching context, as well as the institutional systems at national and international levels. This research has raised a number of challenges and criticisms concerning EMI courses including the effectiveness of learning of subject content via a foreign language.

This study investigated whether two different writing tasks (narrative and argumentative), elicit different lexical features. This study also attempted to identify the relationship between lexical features and the level of writing proficiency. Seventyeight university students wrote one narrative and one argumentative essay, with a 30-minute time limit for each task. A total of 156 essays were rated by eight raters using holistic rubrics, and then were divided into three levels of writing proficiency. The written products were analyzed for nine lexical variables: mean word length,Type/Token Ratio, Root TTR (RTTR), Corrected TTR (CTTR), lexical density, the most frequent 1000-word families, the second most frequent 1000-word families,academic word list, and lexical frequency. The main findings are twofold. First,paired t-test analysis revealed significant differences between the two discourse modes in eight lexical variables. Second, the results of one-way ANOVA, Welch ANOVA, and Pearson’s correlation analysis indicated that RTTR and CTTR best discriminated between the different writing proficiency groups.

This study investigated the effect of a health-related lifestyle on knowledge, attitude, control belief and behavior intention toward breast-feeding of male and female university students in order to develop a breast-feeding education program for students of childbearing age. The subjects were 445 university students (125 male and 325 female) residing in eight provinces in Korea. The overall percentage of subjects intending to breast-feed their baby was 80.7% (73.6% of males and 84.2% of females). Overall, 84.2% of the subjects had high concerns about their health status. Scores reflecting a positive attitude, knowledge, and control beliefs toward breast-feeding were significantly higher (p<0.05~p<0.001) in female students, students majoring in medicine, and higher grades. The students who scored high at attitude, knowledge, and control beliefs also had a significantly higher (p<0.001) intention to breast-feed. When we investigated the sub factors of attitudes toward breast-feeding, significantly more students taking nutrient supplements scored high for physiological factors (p<0.05) and health-related factors (p<0.01). Significantly more non-smoking and non-drinking students scored high for health-related factors (p<0.001) and physiological factors (p<0.001), respectively. The intention to breast-feed was found to be significantly higher (p<0.01) in students who did not smoke, but not with other health-related lifestyles. In summary, these results indicate that the majority of university students intend to breast-feed, with students having a positive attitude, higher knowledge, and stronger control beliefs having a higher intention to breast-feed. Although a student's health-related lifestyle affects their attitudes on the physiological and health-related aspects of breast-feeding, only smoking status had an observable connection on the intention to breast-feed. Thus, when developing breast-feeding education programs for students, we recommend efforts to enhance a favorable attitude, knowledge, and control beliefs toward breast-feeding.

This study summarized findings from an investigation into the awareness and evaluation of traditional foods among 197 male and female university students in the Chungnam area. The results were as follows. Regarding awareness of cooktable setting of traditional foods, 44.67% (88 students) of subjects answered that they had little knowledge. Female students showed a significantly high level of awareness of cooktable setting (p<0.05). Regarding the taste of traditional foods, 64.97% (128 students) of subjects responded appropriately. Regarding the necessity for partial development of traditional foods into a modern style, 61.90% (52 students) of male subjects and 84.96% (96 students) of female subjects were in agreement (p<0.01). Regarding the necessity for traditional food education, 77.16% (152 students) were in agreement, especially female students (86.73%, 98 students) showed considerably higher consent (p<0.05). For the assessment of traditional foods, nutrition (4.57 scores), taste (4.31 scores), and appearance (4.26 scores) were very highly assessed, whereas cookery (3.30 scores) and economic aspects (3.04 scores) scored relatively lower. Traditional desserts were recognized as routine and modern by male students. On the other hand, girls recognized desserts as traditional (p<0.05). Accordingly, we must preserve and pass down Korean traditional foods by increasing awareness through education or experience as well as through planning better cookery and economical aspects by applying certain standards for traditional foods.

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.

본 연구는 빨간색 셔츠의 시각적 감성을 비교 분석하여 소비자 감성을 반영한 셔츠의 색채기획에 도움을 주고자, 한국과 중국 대학생을 대상으로 온라인상에서 시각적 평가방법으로 7가지 톤의 빨간색 색지와 빨간색 셔츠에 대한 시각적 감성과 선호도를 평가하였다. 평가된 자료는 빈도 분석, 평균, 요인 분석, t-test를 실시하여 분석하였다. 빨간색 셔츠의 시각적 감성은 스포티, 로맨틱, 클래식 등 3개의 감성요인이 추출되었는데, 이 요인들은 톤, 성과 국적에 따라 유의한 차이가 나타났다. 중국 대학생은 한국 대학생에 비해 strong톤의 빨간색 셔츠가 더 스포티하고, dark톤이 더 클래식하다고 지각하였다. 또한 한국 대학생은 deep톤의 빨간색 셔츠를 로맨틱하다고 평가하였으나, 중국 대학생은 light톤과 pale톤의 셔츠를 로맨틱하다고 평가하였다. 한편, 7가지 톤의 빨간색 셔츠에 대한 선호도는 국적 및 성에 따라 유의한 차이를 보였다. 중국 대학생은 한국 대학생보다 dark톤과 pale톤의 빨간색 셔츠를 더 구매하고 싶어 하였으나, 한국 대학생은 strong톤의 셔츠를 더 선호하였다. 또한 남자 대학생이 dark와 dull톤의 빨간색 셔츠를 더 선호하는 반면, 여자 대학생은 light톤의 빨간색 셔츠를 더 선호하였다.

This study attempted to analyze and compare the tax ethics between Korean, Chinese and Japanese university students. Data collection was conducted by the questionnaires with sixty (N=60) Korean university students, sixty Chinese university students and sixty Japanese university students. The results of the study are summarized as follows; Compared with Chinese and Japanese students, Korean students have a higher level of knowledge about tax law. However, Chinese and Japanese university students had a higher level of tax ethics. This results tell that the research hypothesis that there are differences in tax ethics between Korean, Chinese and Japanese university students was not rejected. Also this study showed that the sexual differences were not significant in Korean, Chinese and Japanese students. The additional finding of this study is that the level of tax ethics improved through the tax lecture or course. This result implies that the level of tax ethics could be affected by the education of tax law. With the findings of the study, educational implications and limitations of the study are discussed.

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.

This study aims to investigate the errors of prepositional verbs in Korean university students' essays and alert teachers to the necessity of a more systematic instruction of prepositional verbs. Prepositional-verb errors found in the learner corpus of essays written by 416 Korean university students were classified into five categories: (a) preposition omission, (b) wrong prepositions, (c) preposition addition, (d) misordering, and (e) others. Of the 1317 tokens of prepositional verbs retrieved from the corpus, 448 were found to be used erroneously, over half of which were instances of preposition omission. No tokens of misordering errors were found (e.g., *to go school / *go school to). A careful analysis of these errors also revealed the following. First, students were not able to discern the difference between a verb used transitively and the same verb used as a prepositional verb (e.g., believe and believe in). Second, the inability to distinguish transitive verbs from intransitive ones also resulted in a considerable number of errors in preposition omission (e.g., *listen music) and preposition addition (e.g., *enter in university). Third, using wrong prepositions (e.g., *worried at me) was also a rather common occurrence, accounting for 18% of the all the errors related to prepositional verbs.