Studies with various approaches are required for the globalization of Korean Food. The objectives of this study were i) how the preferences of foreign students residing in Korea on K-Wave, K-Drama, K-Pop and K-Friend affect their preference, satisfaction level and repurchase intention on Korean food, and ii) which of the factors have the strongest effects on their preference, satisfaction level and repurchase intention on Korean food. The results showed that the higher K-Wave, K-Drama, K-Pop and K-Friend preferences, the stronger effect on the preference, satisfaction level and repurchase intention on Korean food (p=0.0001). Among the factors for Korean food preference, the most critical one was K-Wave preference (p=0.0001), followed by K-Drama preference (p=0.0500). For the satisfaction level of Korean food, the most important factor among the four was K-Wave preference (p=0.0496), followed by K-Drama preference (p=0.0500). For the repurchase intention on Korean food, the most significant factor was the preference for K-Friend (p=0.0004), followed by K-Drama (p=0.0016) and K-Wave (p=0.0030). Based on these results, more efforts to invigorate the preferences for K-Wave and K-Drama, as well as various attempts to improve the preference for K-Friend are required for the globalization of Korean Food.

For Korean language learners, communication activities are an opportunity to actually apply their knowledge of the language to real life. The communication strategies used in this case vary according to situations and purposes. To examine the types of communication strategies used in each situation, this study analyzed the utterances of participants in speaking tests, counseling, and private conversations. It was found that communication strategies were used most frequently in private conversations, followed by counseling and speaking tests. As to purposes, communication strategies were used to resolve defects in target language resources, issues in self-utterances, and issues in the utterances of the other party of conversation. Furthermore, this study discovered that Arabic-speaking learners notably use communication strategies not only for the purpose of resolving communication issues, but also for the relationship-oriented purpose of building a social tie.

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05). Key words: Chinese students, dietary habits, life habits, preference and intake of beverages

Despite the rapid increase in the number of foreign students, there has been a lack of research to help them adapt to Korean food culture and develop healthy eating habits. This study examined the dietary habits and problems of foreign students studying in universities of Korea. Although 97.0% of the 604 people surveyed live in dormitories, the visiting rate of the school cafeteria was low. In addition, only 30.2% of them ate three meals a day, and the frequency of eating midnight snack and convenience store foods was high. International students were positive about experiencing new Korean food, but food satisfaction in Korea was not high because of the difficulties in food selection due to religious problems and maladjustment to Korean sauces and seasonings. Information on Korean eating habits was obtained mainly from other foreign students from the same country (49.5%) and the Internet (33.8%), and there was very little interaction with Korean students at meals. The ratio of subjects who ate halal foods was 33.3%, and they were shown to have difficulty obtaining halal foods in Korea. Therefore, based on the results of this study, a support program should be developed in order to improve the dietary habits of international students.

Choi, Jin-sook. 2017. “International Students' Attitude Changes towards English as per their Korean skills”. The Sociolinguistics of Korea Journal 25(3). 327~349. This study aims at identifying the international students' attitudes towards English change as per their Korean skills after learning English over one semester. Sixty international students, who consisted of three groups as per their Korean skills, participated in the questionnaire survey at the beginning stage of the class. After one semester, the same questionnaire was given to the participants. Two questionnaire surveys showed similar results: the participants with a higher level of Korean skills demonstrated more favorable attitudes towards English and were less fearful in learning English, compared to those with a lower level of Korean skills. The attitude changes were also different as per the Korean skills: when compared to the attitudes at the beginning, while the participants with a higher level of Korean skills changed more favorably towards learning English, the participants with a lower level of Korean skills showed no attitude changes or picked up less favorable attitudes, and their fear about learning English rather increased. This study implies that English learning may improve English skills for the international students with a higher level of Korean skills but does not affect those with a lower level of Korean skills.

This study, drawing on critical discourse analysis methodologies, aims to show how Chinese international students are discursively represented in a Korean newspaper. Articles from the Chosun Ilbo were collected between 2008-2016. The media has framed social images on Chinese International students quite often from the Beijing Olympic torch relay in 2008. Following van Dijk’s (1998) ideological theory, macro- and micro-level of textual analysis were conducted. It was found that the two groups of ‘us’ and ‘them’ (Chinese international students) were dichotomized. It was enforced by discursive strategies such as conjugation, over-lexicalization, and delegitimization. As for the micro-level analysis, drawing on Halliday’s (1985) systemic functional grammar, three dimensions of analysis (ideational, interpersonal, and textual) were conducted to uncover the power relations under the linguistic forms. This study concludes that Chinese international students were represented by the ideological square of positive self-presentation and negative other-presentation.

19세기 중반 이후 서구의 의한 강제적인 문호 개방에 시달리며 문명의 큰 충격을 경험한 중국의 전통적인 문사들은 새로운 지적 생성을 도모해야 했다. 이 과정에서 선도적인 역할을 한 엘리트집단은 자국을 무력화시킨 서구 문명국의 유학생들이라 할 수 있다. 이들 초기 유 학생 대부분은 전통학문을 훈습하였고 전통적인 ‘문사(文士)’들의 전철을 밟은 인물들로 전통 문인의 기질과 품격을 아우르고 있었으며 자국의 문화와 학문에 대한 자존감은 여전하였다. 본고에서는 이처럼 전통 학문과 서구 학문을 모두 총섭하고 유학까지 경험한 루쉰(魯迅)의 일본 유학시기에 초점을 맞추어 그가 유학생 잡지 절강조(浙江潮)와 하남(河南)에 발표 한 글을 통해 루쉰의 전통적 사유와 서구의 사상관념이 어떻게 교응(交應)하는지를 살피는데 주목하였다.

This study was performed to provide fundamental data on the dietary life according to the acculturation degree. The subject was 305 Chinese students in South Korea region. The questionnaire respondents are consisted of 148 male students (48.5%) and 157 female students (51.5%). There was a statistically significant difference in age, education level, residence time, and Korean language ability according to acculturation degree (p<0.05), but there was no statistically significant difference in gender, residence pattern, purpose of coming to Korea. There was a statistically significant difference between meals frequency, outside frequency, and the intake of Chinese food according to acculturation degree (p<0.05), but there was no significant difference in snake taking frequency (p>0.05). There was a statistically significant difference in drinks and computer time according to acculturation degree (p<0.05), but there was no statistically significant difference between smoking and exercise (p>0.05). The food intake style of Chinese students was 2.47 in noodles, 2.34 in lunches and 2.15 in breads. According to the acculturation degree, the food intake patterns showed statistically significant differences in dumping kind, congee, hamburger and pizza, while meat products, smoked meat, noodle, lunch, cereal, kimbap, sandwich. And there was no significant difference. The correlation between the factors influencing the acculturation degree of Chinese students showed a statistically significant effect on dietary habits, food intake, education level, residence period, and Korean language ability.

Choi, Jin-sook. 2017. “A Study on Attitudes toward English among Chinese Students”. The Sociolinguistic Journal of Korea 25(1). 239~262. This study sets out to investigate the Chinese students' attitudes toward English and how their attitudes towards English are different as to the level of their Korean skills. For this study, 68 Chinese students participated in the questionnaire survey and 6 students with high level of Korean were interviewed as a group by the researcher. The result of the quantitative study indicates that the participants' attitudes toward English were generally positive. When the level of self-perceived Korean skills was applied to their attitudes towards English as a variable, the participants who had a high level of self-perceived Korean skills produced higher interest in learning English and more favorable attitudes towards English speakers than those who had a low level of self-perceived Korean skills. And the Pearson’s correlation analysis confirmed the relationship between these two factors: self-perceived Korean skills and attitudes toward English. The result of the focus group interview also supported the quantitative study: the participants who had a high level of Korean favored English and they were interested in English. Therefore, this study suggests that English learning could be applied only for the Chinese students who have a high level of Korean skills for the effectiveness of their studying in Korea.

Yang, Myung-hee & Kim, Bo-hyeon. 2017. “A Study on Korean Language Anxiety in the Classrooms of Advanced-level Korean Language Learners for Academic purposes: With Chinese Students in Graduate School in Korea”. The Sociolinguistic Journal of Korea 25(1). 119~141. The aim of this study is to examine the level of and the factors for Korean language anxiety in the classrooms of advanced-level Korean language learners for academic purposes. To this end, 60 Chinese students attending graduate school participated in the survey with the questionnaires: i.e., PRCA and FLCAS. The results suggest as follows. First, the Korean language anxiety level in the classrooms of the Chinese students is likely to be high. Also, it is not because of the participants’ traits, but because of the classroom environment. Second, there are 5 factors for Korean language anxiety in the classrooms; communication anxiety with native speakers, communication anxiety, fears of negative evaluation and failing in class, Korean proficiency anxiety, and negative attitudes toward class. Especially, the forth factor suggests that Korean learners needs an educational intervention of Korean, even after they enter undergraduate or graduate institutions. Third, there is a negative correlation between Korean language anxiety in the classroom and a residence period in Korea. That is, it is necessary to give them as many opportunities as possible for being exposed to Korean by a Korean educational intervention.

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. The subject was 250 Chinese students in South Korea region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the reliability analysis, the food-related lifestyle showed an average of 3.16 and 0.813 for Cronbach's alpha coefficient. There were significant differences for the selection of convenience foods according to health seeking (p<0.05). Also, the popularity seeking and easy seeking lifestyle factors showed significant differences for the reason the purchase criteria of convenience food (p<0.05). There was not significant differences in convenience foods of selection criteria according to health seeking, taste seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of convenience foods purchase (p<0.05) was shown for the health seeking and taste seeking. A significant positive result of the external characteristics of convenience food purchase (p<0.05) was shown for the health seeking, taste seeking and safety seeking. In the correlation between convenience food purchase factors, the correlation coefficient of nutrition and ingredients are highest with 0.46, 0.445 in cooking and price, 0.441 in ingredients and expiry date, 0.383 in brand and price, 0.361 in taste and easy. In conclusion, this study presented the desirable direction of convenience food consumption in Chinese students.

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%, Chineselocals 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.

A대학에서 가장 많은 유학생 유치의 연계 유형은 중국 대학과의 연계 유형이다. 중국 대 학과의 연계유형은 두 가지 하위 유형이 존재한다. A대학에서 둘째로 많은 것은 중국 고등학 교와의 연계 유형이다. 이 또한 두 가지 하위 유형이 있음을 확인했다. 중국 소재 고등학교 유학반이 A대학 입학 경로로서는 아직 크지 않지만 향후 늘어날 전망이다. A대학에서 셋째 로 많은 것은 중국 유학생이 개인적으로 결정하여 A대학에 진학하는 유형이다. 개별 학생과 의 면담 결과, 특히 편입생의 경우 개인적인 경로를 통해서 입학하는 사례가 압도적으로 많 았다. 개인적인 경로에서는 친구의 권유가 A대학을 선택하는데 가장 중요한 변수가 되고 있 다. 다시 말하면 지방 국립대학인 A대학을 선택하는 데는 인터넷이나 유학업체보다 신뢰할만 한 친구가 훨씬 중요했다. 마지막으로 A대학에서는 중국 전문대학과의 연계 유형은 없다. A 대학의 입장에서 중국 전문대학과의 연계 유형은 그다지 가치가 없는 것으로 판단하고 있다.

세계 경제의 발전은 세계 고등교육 시장의 국제화를 촉진하였고, 최근 학령인구의 감소, 고등 교육 시장의 초과 공급으로 국내 대학뿐만 아니라 세계의 대학들이 세계의 학생들을 대 상으로 유학생을 유치하기 위해 전력을 다하고 있다. 이러한 고등교육 시장의 국제화 배경 아래 2014년 在韓 외국인 유학생 수는 84,891명에 이르렀다. 그 중 중국 유학생이 한국 전체 외국인 유학생의 60% 정도를 차지하고, 한국 유학생 역시 최근 중국의 외국인 유학생 중 가 장 많은 비중을 차지하고 있어 한 중 양국은 교육서비스 무역에서 상당히 중요한 교역국이 다. 최근 세계 유학 시장의 두드러진 특징 중 하나는 유학생들의 이동에서 권역 내 이동이 더 욱 증가하고 있다는 것이며, 이런 의미에서 현재 중국은 한국의 최대의 유학생 송출국이기도 하면서 같은 권역 내 아시아 유학생 유치의 경쟁국이기도 하다. 이에 본 연구에서는 한국의 외국인 유학생 유치 확대를 위해 한 중 양국의 외국인 유학생 교육 발전 및 주요 제도 중 장 학금제도, 의료보험제도 및 시간제 취업 취업제도를 중심으로 한 중 양국의 외국인 유학생 유치 정책과 제도에 대한 비교 연구를 진행하고 이를 바탕으로 한국의 외국인 유학생 유치 확대를 위한 제언을 하고자 한다.

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.

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.