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.

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.

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.