본 연구는 한국과 중국 간호대학생의 문화적 역량을 평가 및 비교하고 문화적 역량과 관련된 일반적 특성을 파악하는 것을 목적으로 한다. 자 기주도형 설문조사에는 간호학과 3, 4학년생 총 180명(한국 간호대학생 82명, 중국 간호대학생 98명)이 참여하였다. 자료분석은 SPSS 24.0 프 로그램을 이용하여 기술통계, 독립표본 t-검정, 다중회귀분석을 실시하였 다. 전반적인 문화적 역량 정도는 두 나라 간호대학생 사이에 유의한 차 이가 없었다. 문화적 인식과 문화적 감수성은 중국 간호대학생들보다 한 국 간호대학생들이 유의하게 높았다. 문화적 지식과 경험은 한국 간호대 학생보다 중국 간호대학생이 유의하게 높았다. 한국 간호대학생의 문화 적 감수성은 외국어 회화 능력 및 다문화 교육 경험과 관련이 있었다. 문화적 능력은 여학생 및 외국어 회화 능력과 관련이 있었다. 중국 간호 대학생의 문화적 지식은 여학생 및 4학년과 관련이 있었다. 간호대학생 의 문화적 역량을 향상시키기 위해서는 다문화와 관련된 이론과 임상실 습을 포함한 교육과정이 필요하며, 다문화 관련 지역사회 자원의 활용이 중요하다.

This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.

Abstract: Rhetorical modal adverbs are a special kind in both Chinese and Korean languages. They have flexible syntactic positions and empty sematic meanings. Therefore, they are one of the difficulties in teaching Chinese as a foreign language and Korean language. Taking Chinese and Korean students as the research object, this paper makes a questionnaire survey on the use of Chinese and Korean rhetorical modal adverbs, and analyses the errors of Chinese and Korean rhetorical modal adverbs from the perspective of syntax and semantics. The syntactic distribution errors include the wrong ordering at the beginning and middle of the sentence. The syntactic combination errors include the misuse of modal particles and auxiliary verbs. The semantic errors include the misunderstanding of rhetorical meaning and the misunderstanding of realistic and non-realistic meaning. Among these, the error rate of syntactic combination is the highest. This is because the differences between Chinese and Korean are reflected most in the combination characteristics of rhetorical modal adverbs. Students are influenced by their mother tongue and have many errors. This part is the key and difficult point in the teaching of rhetorical modal adverbs. It is necessary to carry out targeted teaching for individual rhetorical modal adverbs with high error rate.

The purpose of study was to investigate university students’ attitudes towards English language learning apps and examine whether there is any significant difference in their attitudes depending on their personal variables such as their gender, major, grade, nationality, and so on. This study also explored students’ perceptions of English language learning apps that they have used. Participants were college students living in Korea and China. Data were collected by means of a questionnaire and an interview. Results showed that both Korean and Chinese students generally held positive attitudes towards English language learning apps, although Chinese students showed more positive attitudes than Koreans. The main reasons that they liked to use English language learning apps were their convenience, ubiquity, and rich resources. On the other hands, it was revealed that the lack of communication and feedback was the main problem of using such apps. Both Korean and Chinese students stated that it was an effective way to use English language learning apps to practice pronunciation, vocabulary, listening, and reading skills. Findings of this research suggest that English language learning apps should be developed to inspire users/students’ learning interest and foster learner autonomy.

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.

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.

본고는 韓國語를 專攻으로 운영하는 海外의 大學 중 이탈리아대학에서 이루어지는 漢字授業을 위한 漢字敎材의 內容과 構成에 대해 具體的으로 논의한 것이다. 본고의 논의는 세 가지 部分으로 이루어졌다. 첫 번째는 序文에 해당되는 부분으로 한국어와 관련된 한자의 내용이 다루어졌다. 구체적으로, 韓半島에서의 漢字表記의 歷史, 漢字가 韓國語에 미친 影響 및 韓國語 內에서의 漢字의 位置 및 使用樣相 등을 論議하였다. 이 부분은 특히 非漢字文化圈 한국어 학습자에게는 필요한 교육 내용이라고 할 수 있다. 두 번째는 교육 대상이 될 한자와 한자어의 선정과 관련된 부분이다. 이를 위해 현재 해외의 대학에서 사용되고 있는 몇몇 韓國語敎材에 제시되어 있는 語彙 중 한자 및 한자어들을 대상으로 하여 네 가지 選定基準(造語力․頻度數․難易度․基礎字)에 따라 한자교재에서 다룰 한자를 選別하였다. 대상이 된 한자들은 다시 系列關係를 이루는 것이나 體系的으로 분류할 수 있는 것으로 묶어서 領域別로 제시되었다. 본고에서는 총 390여개의 한자와 이들 한자가 결합되어 사용되는 한자어 중에서 敎材, 日常生活, 時事的인 分野에서 자주 등장하는 것들을 選別하여 총 1110여개의 한자어를 제시하였다. 세 번째는 교재의 內容과 構成에 대한 부분이다. 이는 細部的으로 本文의 내용과 구성, 읽기의 내용과 구성, 연습의 내용과 구성으로 나누어져 구체적인 예를 통해 살펴보았다.

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.

본 연구는 빨간색 셔츠의 시각적 감성을 비교 분석하여 소비자 감성을 반영한 셔츠의 색채기획에 도움을 주고자, 한국과 중국 대학생을 대상으로 온라인상에서 시각적 평가방법으로 7가지 톤의 빨간색 색지와 빨간색 셔츠에 대한 시각적 감성과 선호도를 평가하였다. 평가된 자료는 빈도 분석, 평균, 요인 분석, t-test를 실시하여 분석하였다. 빨간색 셔츠의 시각적 감성은 스포티, 로맨틱, 클래식 등 3개의 감성요인이 추출되었는데, 이 요인들은 톤, 성과 국적에 따라 유의한 차이가 나타났다. 중국 대학생은 한국 대학생에 비해 strong톤의 빨간색 셔츠가 더 스포티하고, dark톤이 더 클래식하다고 지각하였다. 또한 한국 대학생은 deep톤의 빨간색 셔츠를 로맨틱하다고 평가하였으나, 중국 대학생은 light톤과 pale톤의 셔츠를 로맨틱하다고 평가하였다. 한편, 7가지 톤의 빨간색 셔츠에 대한 선호도는 국적 및 성에 따라 유의한 차이를 보였다. 중국 대학생은 한국 대학생보다 dark톤과 pale톤의 빨간색 셔츠를 더 구매하고 싶어 하였으나, 한국 대학생은 strong톤의 셔츠를 더 선호하였다. 또한 남자 대학생이 dark와 dull톤의 빨간색 셔츠를 더 선호하는 반면, 여자 대학생은 light톤의 빨간색 셔츠를 더 선호하였다.

This study attempted to analyze and compare the tax ethics between Korean, Chinese and Japanese university students. Data collection was conducted by the questionnaires with sixty (N=60) Korean university students, sixty Chinese university students and sixty Japanese university students. The results of the study are summarized as follows; Compared with Chinese and Japanese students, Korean students have a higher level of knowledge about tax law. However, Chinese and Japanese university students had a higher level of tax ethics. This results tell that the research hypothesis that there are differences in tax ethics between Korean, Chinese and Japanese university students was not rejected. Also this study showed that the sexual differences were not significant in Korean, Chinese and Japanese students. The additional finding of this study is that the level of tax ethics improved through the tax lecture or course. This result implies that the level of tax ethics could be affected by the education of tax law. With the findings of the study, educational implications and limitations of the study are discussed.

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.

This paper explores the perceptual learning style, ideal L2 self, and motivated L2 behavior of Chinese, Japanese, South Korean, and Swedish high school students. Guided by Dörnyei’s (2005, 2009a) L2 motivational self-system, this quantitative study extends Al-Shehri’s (2009) and Tae-Young Kim's (2009a) research byreinterpreting the role of perceptual leaming styles in the creation of learners' ideal L2 self and the maintenance of their motivated L2 behavior. The statistical analysis found that learners' perceptual learning styles (i.e., visual, auditory, and kinesthetic styles) were significantly correlated with their ideal L2 self and motivated L2 behavior. However, the results of the regression analysis indicate that none of three perceptual learning styles were meaningful predictors of motivated L2 behavior. Instead, only ideal L2 self were found to be meaningful predictors of their motivated L2 behavior. The ANOVA results indicate that although the Chinese students were more likely to show motivated L2 behavior than the other students, they showed a significantly lower level of the ideal L2 self than the Swedish students. By focusing on the relationship between learners’ perceptual learning styles and motivated L2 behavior based on the L2 motivational self-system, this study provides evidence that the creation of ideal L2 selves plays a pivotal role in sustaining motivated L2 behavior .

When globalizing Korean food, it is important to conduct regional consumer research before entering the market so that an effective market strategy can be developed. This study was conducted to compare the perceptions regarding Thai, Chinese, Japanese and Korean food between Swedish and Yugoslavian university students in Växjo, Sweden, where regional market research is lacking. As immigration increases worldwide, comparison of consumer perceptions of immigrants and domestic individuals will provide meaningful insight for use in the development of marketing strategies for areas where immigrant populations are increasing rapidly. In this study, six attributes of Asian food, fresh vegetables, low fat, chicken and sea food, exotic ingredient, value for money and unknown food, were compared. The perception of fresh vegetables and low fat of Chinese food differed significantly among the two groups. Because both of these attributes are health related, these findings indicate that recipe modification may be necessary to adapt to the preferred taste of target customers in this prospective market.

For globalization of Korean food, It is essential to research and analyze target markets in advance. However until recently, there has been a lack of food research in regions of select countries in order to create systematic plans for marketing Korean foods. Therefore this study aimed to investigate the recognition of Korean foods as compared to other Asian foods in young adults living in Vaxjo, Sweden. Over 90 percent of the Swedish students had experienced Thai and Chinese cuisines, indicating their popularity as Asian foods in Sweden. The participants were attracted to six positive attributes of Asian food: 'fresh vegetables', 'low fat', 'chicken and sea food', 'exotic ingredients', 'good value for the money' and 'unknown foods'. The favorite type of Asian food was Thai food and Korean food was the least tried, as over 50% of respondents linked it to 'unknown food' attributes. Based on these results, in order to introduce Korean food more successfully, focus should be placed on the unique and unknown attributes of Korean food, as well as emphasis placed on its healthfulness, to stimulate the curiosity of target markets such as young Swedish adults.