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.

본 연구에서는 외국인 유학생을 위한 교양교육과정을 제안하 려는 목적으로 교양교육표준모형, 국내외의 AI 교양교육과정 개발 사 례를 고찰하였다. 또한 AI 교양교육과정의 교수법을 내용중심 접근방 법 중 보호된 내용수업 방법으로 운영하고자 관련된 이론을 살피고 이를 교육과정 개발에 적용해 보았다. 이를 위해서 교사는 제2언어 학 습자들이 이해할 수 있는 방법으로 내용을 제시하고, 적절한 수준의 난이도로 언어를 사용해야 한다는 점을 고려하여 교육과정을 구성하 였다. 또한 H대학에서 AI 교양교육을 받은 학생들을 대상으로 시행한 설문조사를 결과를 반영하여 다음의 세 가지 교육과정 개발 원칙을 수립하였다. 첫째, 학생들에게 한국어로 컴퓨터를 활용할 수 있는 능 력을 배양하도록 기회를 준다. 둘째, 인공지능 교육의 바탕이 되는 컴퓨팅적 사고력을 함께 배양하기 위하여 기초적인 코딩을 진행한다. 셋 째, 인공지능에 대한 개념을 이해하기 위해 개념 학습과 실습 수업을 병행한다. 이를 바탕으로 인공지능 교양 교육과정을 AI 기초와 데이터 분석 두 과목으로 구성하고 교육 내용은 인공지능 개념 학습, 한글로 작동하는 소프트웨어 학습, 인공지능을 적용한 실습, 응용학습의 4단 계를 1학년 1학기와 2학기에 걸쳐 학습하도록 하였다.

본 연구는 고등교육 국제화를 위한 정부와 대학들의 노력의 결과, 국내 외국인 유학생 수가 최근 16만 명을 넘어선 가운데, 한국에 유학 온 아시아 유학생들의 대학생활 적응에의 어려움과 그 과정 속에서의 스스로 어떻게 극복해 나가는지 알아보기 위해 부산 소재 A 대학교의 아시아 유학생 7명을 대상으로 심층면담을 통해 진행되었다. 모든 전사된 내러티 브는 개인의 결정적인 경험(critical experiences)과 심리적 변화를 경험한 결정적 순간(critical moments)을 중심으로 분석되었다. 유학생들의 한국 대학 진학 동기는 한국어와 한국 문화에의 동경, 가족 및 주변인의 추천, 스스로 발전을 위한 준비 등으로 나타났다. 그들의 한국 문화 적응 초기 경험하는 어려움은, 한국어로 인한 소통의 문제, 정서적 외로움, 새로운 환 경에의 적응 문제 등으로 나타났으며, 초기 경험한 어려움에 대한 적응기에 접어들면서 친구관계, 학업 스트레스는 감소되는 반면, 미래와 취업에 대한 고민의 증가, 그에 대한 학교와 한국에의 도움을 기대 등의 범주로 나타났다. 본 연구결과는 진정한 대학교육의 국제화를 실현하기 위한 한국 정부와 대학 관계자들의 방안 마련에 기초적인 자료로 활용될 구 있을 것이다. 또한, 외국인 유학생의 한국어 습득을 돕고, 한국 학생들과 함께 어울릴 수 있는 기회를 만들며, 취업 기회를 늘려 진정한 다문화 사회를 이루기 위해서는 한국인들의 마음가짐과 노력이 필요함을 시사한다.

국내 고등교육기관의 외국인 유학생 수는 지난 15년간 1만여 명에서 14만여 명으로 꾸준히 증가하는 추세에 있다. 본국을 떠나 새로운 환경을 접하는 외국인 유학생은 상위교육기관으로 전환을 동시에 경험하기 때문에 대학적응에 많은 어려움을 겪는다. 이때 교우관계는 외국인 유학생의 적응을 돕는 기제로 이해된다. 그러나 민족적 울타리(ethnic enclave)이론에 기반을 둔 관점은 교우관계의 구성이 모국인 친구집단에 편중될 때 특정한 영역의 대학 적응에 관한 어려움이 강화될 수 있다는 추측을 가능하게 한다. 모국 출신 중심적 교우관계가 다양한 친구집단으로부터 각기 다른 방식으로 대학적응에 관한 도움을 받을 기회를 제한할 수 있기 때문이다. 이러한 가능성을 검증할 목적으로 이 연구는 서울 소재의 한 대학에 재학 중인 중국인 유학생 195명의 자료를 활용하여 모국 출신 중심의 교우관계와 학업성취 및 정서적 적응 사이의 관계를 분석하였다. 분석결과, 교우관계에서 모국인 친구가 높은 비율을 차지하는 중국인 유학생의 경우 학업성취가 낮은 경향이 확인되었다. 또한, 정서적으로 어려움을 겪을 가능성도 높은 것으로 나타났다. 이러한 결과는 대학기관이 외국인 유학생의 대학적응을 위해 그들의 교우관계를 다변화할 방안을 모색해야 한다는 점을 시사한다.