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.

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.

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.

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 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.

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.

본 연구에서는 학사경고를 받은 P대학교 공과계열 중국인 유학생들이 학업적 적응 과 정에서 무엇을 경험했는지, 그리고 이 경험의 개인적·사회적 의미는 무엇인지를 내러 티브 탐구 방법을 통해 살펴보았다. 연구 참여자들은 학업적 적응 과정에서 첫째, 적절 한 진로탐색 과정이 없이 학교와 학과를 선택한 경우가 많았다. 둘째, 이들은 공과계열 수학과 역학이 어려운 점, 한국어 능력이 부족한 점, 영어로 진행하는 수업이 어려운 점 등으로 인해 학사경고를 받게 되었다. 셋째, 이들은 성적을 잘 받을 수 있는 과목 위주 의 수강과 어려운 과목의 학습시간과 학습량을 증가시키는 방법으로 학사경고를 극복하 였다. 넷째, 이들은 자신의 선택에 책임을 지고 유학생활을 끝까지 포기하지 않으려고 노력하였고, 나아가 한국에서 긍정적인 미래의 모습까지 계획하고 있었다. 공과계열 중 국인 유학생들의 학업적 적응을 높이기 위해서 사회적 차원에서는 학과정보와 진로탐색 과정을 제공하고, 정책적으로 더 높은 한국어 능력 수준을 요구해야 한다. 그

본 논문은 최근 증가하고 있는 유학생, 특히 중국인 유학생들의 교수-학습 활동 과정 중 학문목적 한국어능력 향상을 위한 연구에 목적이 있다. 한국에 소재한 3개 대학의 중국인 유학생(남 133명, 여 150명)을 대상으로 학업, 학문목적 한국어에 대해 느끼는 어려움, 대학진학 전 한국어 학습 경험 과 한국어능력시험 등급이 대학생활에 미치는 정도와, 학문목적 한국어 교수-학습 활동에 어떤 영향 을 미치는지를 조사하였다. 설문조사는 2015년 3월 21일에서 6월23일까지 3개 월간에 걸쳐 실시되었 다. 대상자의 선발은 각 대학교 유학생회를 통해서 각 대학에 중국유학생을 대상으로 하였다. 수집된 자료는 SPSS WIN 20.0 프로그램을 이용하여 분석하였다. 본 결과연구는 학문목적을 가진 학습자들이 언어적으로나 학문적으로 인식하고 있는 어려움의 해소와 문어능력의 향상, 대학생활 중 학문적 활동 을 원활히 수행할 수 있도록 한 걸음 더 나아가기 위한 시사점을 논의하고, 연구 한계점을 제시하였 다.

본 연구는 중국인 유학생들이 한국에서 생활하면서 경험하게 되는 차별과 이중문화의 갈등을 겪으며 변화하는 중국인 유학생의 정체의식을 문화적정체감의 발달적 측면에서 살펴보고, 그 발달단계에 따라 차별을 지각하고 대처하는 방식에 차이가 있는지 분석하였다. 확인적 요인분석 결과, 문화적정체감의 발달단계를 확인하였고, 변량분석으로 단계에 따른 차별지각 정도와 대처방식의 차이를 점검하였다. 확인적 요인분석 결과 문화적정체감 발달단계에서 4개 요인이 추출되었다. 4개 요인에 대한 공분산 분석 결과, 상관도를 고려하여 낮은 단계와 높은 단계로 구분하여 분석한 결과 차별대처방식에 차이가 있었다. 낮은 단계에 비해 높은 단계의 학생들은 한국문화에 동화하기보다는 사회적 경쟁을 통해 적극적이고 능동적으로 대처하였다. 본 연구는 중국인 유학생들이 한국사회에서 문화차이로 인한 심리적응의 어려움을 문화적정체감의 발달적 측면에서 이해한 점과 이중문화의 환경에서 어려움에 직면하고 있는 유학생들을 돕는데 기초자료로 활용될 수 있는 점에서 의미가 있다.