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.

문화는 그 민족 고유의 정체성과 외래문화의 융․복합과정에서 새 로운 형태를 창출할 수 있다고 본다. 서예문화에 있어서도 마찬가지 로 삼국시대를 거쳐 조선시대에 이르기까지 중국의 여러 서체와 서풍 을 받아들이며, 변화 발전하여 시대적으로 유행서풍이 각각 달랐다. 특히 근대라고 부를 수 있는 구한말과 일제 강점기는 격변하는 시기 로, 정치․사상․사회․문화적인 측면에서 많은 변화가 있었다. 외부 세력의 강력한 개방 압력과 더불어 청(淸)․일(日)에 대한 감정이 대치 되는 상황에서 전통문화에 대한 기반의 위축을 초래하는 상황에서도 외래문화의 흡수와 수용은 또 다른 패러다임의 문화를 창출함과 동시 에 그 영역을 확장하는 결과를 가져왔다. 이러한 변화를 주도했던 사람들은 당시 시대적 상황을 적극적으로 받아들였던 개화파들과 사신․역관․상인들이였으나 더 직접적인 통로 는 선진문화의 학습을 위해 유학을 떠났던 일부 의식 있는 서화가들 이였다. 이들은 중국과 일본으로 미술계의 견학 및 시찰, 그리고 전 문적인 서화교육을 위한 유학의 형태로 선진문화를 받아 들였으며, 그들이 체득한 서화계의 현장은 이들의 예술세계를 바꾸어 놓았을 뿐 아니라 귀국 후의 활동으로 인하여 국내의 서화 계에도 큰 영향을 미 쳤다. 따라서 본고는 이 시기의 해외유학서파의 현황과 현대서단에 미친 영향관계를 살펴보고자 하였다. 중국에서의 유학 기간이 짧게는 3년, 길게는 18년을 보낸 유학서파 들은 청대의 고증학과 금석학, 그리고 전각의 인풍을 학습하여 귀국 한 후 이를 기반으로 작품 활동을 함과 동시에 체계적인 연구를 하며 현대서단의 주도적인 역할을 하였고, 서예 학의 기초체계를 세우기도 하였다. 또한 일본으로의 망명과 유학을 통해서는 활발한 일본서단에 서 직접 익힌 서화 풍과 더불어 전각 풍을 수용하였고, 이를 통해 국내 서단의 기틀을 형성하였다. 이렇게 해외유학서파들에 의해 형성된 근대의 서풍(書風)과 화풍(畫風), 인풍(印風)은 현대 한국서단에서도 주류를 이루게 되었다. 글씨에서는 민영익․김규진․유희강․현중화 등 에 의해 유입된 북위서와 오창석(吳昌碩) 전서, 하소기(何紹基)․유용 (劉墉) 등의 행서가 현대까지 유행하였으며, 그림에서는 김규진과 서 병오 등에 의해 오창석의 화풍, 중국 난초 그림의 유행이 있었고, 전 각에 있어서는 오세창․김태석․고봉주 등에 의해 청대 전각가인 오창 석․제백석(齊白石)․등석여(鄧石如)․오양지(吳讓之)․서삼경(徐三庚) 등의 인풍과 일본인풍이 주류를 이루며 한국전각계의 틀을 이루는 원 동력이 되었다.

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.