리더십 발현과정에는 사회·문화적 맥락으로 인해 차이가 발생할 수 있으나, 국내에서 수행된 다수의 리더십 연구에서는 이러한 특징을 고려하는데 한계가 있다. 이러한 원인은 연구대상을 한국인으로 국한 하기 때문으로 판단된다. 이에 본 연구에서는 한국인과 중국인을 연구대상으로 설정하여 리더십 영향력 과정에서 나타나는 차이를 실증적으로 비교하고자 하였다. 이를 위해, 임파워링 리더십, 기본심리욕구, 선 제적 행동을 연구의 주요 개념으로 설정하였다. 구체적으로 임파워링 리더십의 기본심리욕구(자율성, 관 계성, 유능성 욕구)에 대한 영향력을 확인하고, 기본심리욕구의 선제적 행동(피드백 추구행동, 발언행동) 에 대한 영향력 관계를 설정하였다. 다음으로 임파워링 리더십과 선제적 행동(피드백 추구행동, 발언행 동)의 관계에서 기본심리욕구(자율성, 관계성, 유능성 욕구)의 매개효과를 검증하고자 하였다. 연구목적을 달성하기 위한 자료는 번역타당성 검증과정을 거쳐 설문지를 완성하였으며, 한국인과 중국인으로부터 수 집하였다. 연구대상별 총 330부의 설문지를 배부하여 회수된 자료 가운데 불성실하게 응답한 자료를 제외 하고, 한국인 303명, 중국인 301명으로부터 획득된 자료를 분석하였다. 가설검증을 위한 과정에서 측정도 구의 타당성과 신뢰성은 연구대상을 통합하여 분석을 수행하였으며, 상관관계 및 가설검증은 연구대상을 분리하였다. 연구결과를 정리하면, 임파워링 리더십의 기본심리욕구 만족에 대한 영향력, 기본심리욕구 만족의 선제적 행동에 대한 영향력, 기본심리욕구 만족의 매개효과 경로에서 연구대상에 따른 차이가 확 인되었다. 이러한 결과는 글로벌 경영환경에서 임파워링 리더십을 발휘하는 경우 추종자의 국적에 따른 차이를 고려한 접근을 제안하고 있으며, 기본심리욕구 만족에 있어 임파워링 리더십의 역할을 확인하는 계기를 제공하고 있다.

This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer’s age that had an impact on customers’ satisfaction, and association with customers’ satisfaction, revisit intention and recommendation intention as well.

This study was conducted to examine the effects of Chinese perceptions of quality attributes on customer’s satisfaction, revisit intention and recommendation intention for coffee shops in Beijing, China. Subjects of this study included 200 customers who had visited a coffee shop at least once during the last year. Statistical analyses were performed using SPSS v23.0 and AMOS v21.0. In this study, the majority of customers visited a coffee shop once or twice a week with friends. Respondents preferred tall-sized warm coffee in the store. The coffee shop quality attributes of were derived from five exploratory factors identified upon analysis of 30 observational variables. It was important to maintain and strengthen the quality attributes of coffee shops in this area because IPA(Importance Performance Analysis) analysis showed that “Doing great, keep it well” part was a desirable area because it had high importance and performance. Finally, path analysis revealed that customer satisfaction was influenced by employee attitude and affected revisit intention and recommendation intention.

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.

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.

In this study, we conducted an empirical analysis using structural equation modeling (SEM) by distributing questionnaires to 208 Chinese tourists who constitute the largest proportion of foreign tourists visiting South Korea. The survey was conducted in a face to face (FTF) manner with the aim to contribute to globalization of Korean cuisine through comprehensive analysis of the effects of preference characteristics of Korean wave dramas on the relationship among images, attitudes, and purchase intentions for Korean cuisine. The main actor characteristics among the preference characteristics of Korean wave dramas had a significant effect on the attitudes and purchase intentions for Korean cuisine. However, the thematic characteristics among the preference characteristics of Korean wave dramas did not have a significant effect on the purchase intentions for Korean cuisine; in addition, the production characteristics did not have a significant effect on the attitudes and purchase intentions for Korean cuisine. The eco-friendly and health images of Korean cuisine had a significant effect on the purchase intentions for Korean cuisine, and the attitudes toward Korean cuisine significantly affected the purchase intentions for Korean cuisine. Based on the results of this study, it is considered necessary to continuously publicize Korean cuisine through Korean wave dramas to build positive attitudes toward Korean cuisine through enhanced images of Korean cuisine.

Diffusion of innovation theories have been used to explain the adaptation process of Chinese college students to Korean food. This study examined and compared Korean food adaptation among Chinese college students in Gyeonggido and Daejeon. A total of 141 Chinese college students were surveyed from August 01 to November supported by the Chinese Students Association in Gyeonggido. The results show that the adaptation process of Chinese college students to Korean food was different between Gyeonggido and Daejeon. Chinese college students did not have many opportunities to learn about Korean food and search information about Korean food. The adaptation process of Chinese college students to Korean food was different by residential type and period. The adaptation process of Chinese college students in Gyeonggido to Korean food was composed of three factors: interest-reinvention-adoption, awareness, and evaluation-trial-adoption. Three factors of the adaptation process of Chinese college students in Daejeon to Korean food were awareness-evaluationtrial, adoption-reinvention-trial, and interest.

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.

Qiu, Lina. 2016. “The Loanwords Usage of Chinese Students”. The Sociolinguistic Journal of Korea 24(3). 37~63. The purpose of this article is to statistically sort out the usage of Korean loanwords usage from Chinese students, and to examine the causes. Standing in the position of Chinese students, revealing their loanwords' actual applications not only can help them to recognize their mistakes in loanwords, but also can support them to correct the mistakes. From the standpoint of academic research, we should find out the reason why their frequent mistakes, which is very helpful to loanwords teaching, too. This paper focuses on the real situation, designed to pass the actual investigation to observe the use of loanwords by Chinese students. And also try to clarify the reasons for their use. To this end, this paper conducted a number of written investigations and interviews. Especially, when I try to use a variety of ways in the interviews which I will introduced in chapter 2. Survey data show that their use of loanwords are more complex than we think. However, the reasons can be traceable. In this study is to try to explore the causes just like influence of Chinese-Style English, influence from China's loanwords pronunciation, the pronunciation problems of loanwords, psychological factors.

In this study, we analyzed the dietary style of Chinese singles; in addition, the effect of convenience food consumption on the quality of life of singles was evaluated through construct model development on the relationship between the frequency of consumption and satisfaction with convenience food and quality of life. A statistical analysis of 153 surveys from Tianj was conducted using SPSS 12.0 for Windows and SEM using AMOS 5.0 statistics package. The reliability of the data was confirmed by an exploratory factor analysis and Cronbach's alpha coefficient. The measurement model was confirmed as appropriate by a confirmatory factor analysis of the measurement model in conjunction with AMOS. The results of a factor analysis were as follows. Dietary style was categorized into four factors. The level of satisfaction with convenience food was categorized into seven factors and quality of life was categorized into four factors. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all the factors. For the level of satisfaction with convenience food based on dietary style and the quality of life of singles, a structural equation model was constructed and analyzed. The results of all tests indicated that the model satisfied the recommended level of goodness of fit index and thus, the overall research model was appropriate. The current study highlights the increased interest in eating habits of singles and is necessary for further improvement in nutrition education.

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.

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

중국경제가 매년 7∼8%에 달하는 고속 성장을 이루어내는 과정에서 임금 상승이 가속화되면서 중국 진출 한국기업들의 경영환경은 점점 어려워지고 있다. 특히 유래를 찾기 힘든 초고속 경제성장으로 개인 주의와 물질주의적 성향이 크게 높아진 중국의 젊은 근로자들은 임금을 비롯한 근로조건에 따라 직장을 옮기는 경향이 높아지고 있다. 중국에 투자한 한국기업의 경영에서 중국인 관리자들은 매우 중요한 역할을 맡고 있다. 한국인 최고경 영층과 중국인 근로자들 사이에 존재하는 언어적 장벽이나 문화적 차이를 줄여주는 연결고리 역할을 이 들이 담당하고 있기 때문이다. 따라서 일반적인 중국인 근로자들의 이직보다 이들 중국인 관리자들의 이직은 한국기업의 경영 성과에 더 큰 영향을 줄 것으로 이들의 이직의도를 줄이고 나아가 예방하려는 노력 이 필요하다. 이에 따라 본 연구는 중국진출 한국기업 중국인 관리자들의 이직의도에 영향을 미치는 요인 들과 연령의 조절효과를 살펴보았다. 이론적 배경을 바탕으로 연구모형과 가설을 설정하였으며 중국 산 동성 지역에 소재한 21개 한국기업의 중국인 관리자 205명으로부터 수집된 자료의 분석을 통해 그 타당 도를 검정하였다. 분석결과, 임금수준, 분배공정성, 상사와의 관계, 직무몰입이 높을수록 이직의도는 낮아 지는 것으로 나타났다. 그리고 임금수준, 분배공정성, 직무몰입이 이직의도에 미치는 영향은 연령에 따라 다른 것으로 밝혀졌다. 본 연구는 다음과 같은 이론적 시사점을 가지고 있다. 우선 중국경제의 기록적인 고속 성장으로 임금수 준과 물가상승이 가속화되면서 비교적 높은 교육을 받은 중국인 관리자들의 임금 욕구도 높아진 것을 알 수 있다. 특히, 중국진출 한국기업에서 중국인 관리자들이 보상의 배분에서 한국인 관리자들과 비교해 공정함을 느낄 때 기업에 대한 만족도와 애착을 갖게 될 것이며 이직의도는 낮아질 것이다. 따라서 중국 진출 한국기업은 공정한 임금수준 산출을 위한 체계적인 시스템을 갖추려고 노력해야 할 것이다. 보상과 평가의 공정성 및 투명성을 강화하기 위해 평가기준과 평가결과를 공개하는 것 역시 중국 진출 한국기업 들에게 요구되는 변화라고 할 수 있다. 그리고 이직의도가 상사와의 관계에 따라 달라지는 결과는 중국인 관리자들과 원만하고 유익한 관계 형성을 위한 한국인 경영층의 노력이 매우 중요하다는 것을 시사한다. 상사와 좋은 관계를 통해 중국인 관리자들이 업무에서 발생하는 문제나 조직에서 생기는 갈등을 상사와 함께 해결할 수 있도록 적극적으로 유도해야 한다. 특히 좋은 관계를 바탕으로 한 비공식적인 경로나 수 단들이 긍정적 효과를 발휘할 수 있을 것이다. 아울러, 중국진출 한국기업은 중국인 관리자들의 직무가 보다 충실해질 수 있도록 재구성함으로써 그들이 자신의 직무에 열의를 갖고 임하도록 유도해야 한다. 이런 노력은 직무로부터 느끼는 가치와 자긍심 그리고 몰입을 높여 현재의 직장을 위해 의욕적으로 일하 려는 자세를 강화시킬 수 있을 것이다.

This study examined whether learning context and language aptitude affected the use of pronunciation learning strategies and pronunciation proficiency. One hundred thirty-eight Chinese learners (88 KFL Ss & 50 KSL Ss) learners were investigated for the correlation between learning context(KSL, KFL), language aptitude (high/low), pronunciation learning strategy and pronunciation proficiency. Participants' sound discrimination ability was measured by PLAB and then they were divided into high group (upper 30%) and low group (lower 30%) by scores. SPLS and personal information survey were also conducted. The results showed that (i) a significant difference was found in pronunciation proficiency pursuant to learning context and language aptitude, (ii) use of pronunciation learning strategy differed significantly pursuant to learning context and language aptitude, and (ⅲ) use of pronunciation learning strategy could predict pronunciation proficiency. The findings suggest that effective pronunciation learning strategy should be investigated and taught in L2 Korean classroom.