본 연구는 진로결정자기효능감, 진로동기, 진로성숙도와 각 변인 간의 영향 관계를 알아보는 목적이 있다. 이 연구는 연구 대상자가 중국 동북지역의 랴오닝성 심양시에 소재한 대학생 239명을 연구대상으로 설문조사를 실시하였다. 연구 도구는 진 로결정자기효능감 척도, 진로동기 검사, 진로성숙도 척도를 사 용하였다. 분 연구에서 설정한 연구문제의 분석을 위해 수집된 자료는 데이터 코딩을 거쳐 통계프로그램인 SPSS 21.0을 사용 하여 통계분석을 실행하였다. 연구의 결과는 다음과 같다. 첫 째, 진로결정자기효능감이 진로성숙도에 긍정적인 영향을 미치 는 것으로 나타났다. 둘째, 진로결정자기효능감이 진로동기에 긍정적인 영향을 미치는 것으로 나타났다. 셋째, 진로동기가 진 로성숙도에 긍정적인 영향을 미치는 것으로 나타났다. 이와 같 은 연구결과는 직업교육 과정에서 진로에 대한 인식의 역할이 중요하며, 진로결정자기효능감 및 진로동기를 증진하는 것이 필요함을 느꼈다. 끝으로 본 연구의 후속 및 제한문제에 대하 여 논의하였다.

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 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 purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.