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.

The study is part of the Chinese beverage selection attributes according to dietary style purchases based on the different dietary styles among different factors and consumer behavior analysis of consumer characteristics. The subjects of study were for the people living in Tianjin China objects directly in the local implementation of the questionnaire survey. A statistical analysis of 455 was conducted using SPSS 19. Using the general statistical analysis and cause analysis and reliability analysis, ANOVA test and cross analysis. Investigation object types related dietary style 20 projects, selection attributes 14 exploratory analysis of the causes, according to the results of dietary style in five factors, respectively of the health oriented, convenience oriented, economy oriented, gourmet oriented, food safety oriented convenient type named pursuit. Selection attributes is to consider three items of the preference factors, production and functional factors, information factors named. Food safety oriented showed a high percentage, Gourmet oriented compared to other types of higher proportion of singles. Food safety oriented production and functional factors to purchase consideration magazine and newspaper has obtained the information. Gourmet oriented production and functional factors to purchase consideration TV and radio were obtained by using the information. Health oriented green tea beverages have been preferred.

Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world’s most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

Yang, Myunghee, Yoo, Yang & Moon, Grace Ge-Soon. 2014. A Study of the Complaint Speech Act by Chinese Office Workers in Korea: With Focus on High-Level Strategies. The Sociolinguistic Journal of Korea 22(3). The present study examines the use of the speech act of complaint in Korean by Chinese office workers in Korea, with particular focus on their use of high-level strategies. By looking at the differences in speech act between Korean-speaking Chinese office workers and native Korean office workers from a cross-cultural pragmatics perspective, the study aims to shed light on intercultural differences and explore their implications for Korean language education. High-level strategies in the speech act of complaint are broadly classified into direct, indirect, mixed, and silent strategies. By means of a discourse completion test (DCT), 50 Chinese office workers and 50 Korean office workers were surveyed with respect to their use of the complaint speech act. The results indicated that Chinese office workers tend to use more indirect strategies than their Korean counterparts and that Korean office workers use the silent strategy more often than Chinese workers. Significant results were also obtained by comparing the use of high-level strategies by the two subject groups according to variables such as social status, familiarity, age, gender, and employment period.

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.

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.

본 연구는 디자인 요소로 한글을 사용하려 할 때 다양한 한글글꼴에 대한 감성과 선호도에 대한 객관적 정보 제공하여 한글글꼴 사용에 있어서의 방향 제시를 돕고자 하는 목표를 가지고 있다. 연구의 세부 목표는 첫째, 한글글꼴의 조형 요소를 좀 더 객관적으로 분석하기 위해서 한글을 전혀 모르는 중국인을 대상으로 한글글꼴에 대한 감성 차이가 한국인하고 어느 정도 차이가 있는지 분석하였다. 둘째, 글꼴에 대하여 한국인과 중국인들의 선호 비선호를 비교 분석 하였다. 첫 번째 목표를 밝히기 위해 요인 분석을 실시한 결과, 한국인과 중국인이 모두 2가지 대표요인으로 [친숙성], [soft]가 추출되었으며 양국 모두 제 1요인과 제2요인의 소속요인 모두가 순위의 차이는 있었지만 대다수가 공통적으로 가지고 있어 한국인과 중국인들이 한글글꼴에 대하여 서로 비슷한 감성을 가지고 있음을 알 수 있다. 두 번째 한글글꼴 선호도 분석을 실시한 결과, 한국인 및 중국인의 선호도를 결정하는 가장 큰 요인은 친숙성이라고 볼 수 있고, 한글을 전혀 모르는 중국인들 또한 중국문화에 애용하여 왔던 붓글씨적인 서체를 선호하는 경향이 있었다.

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.