This study examined the potential of export items in Malaysia by investigating the awareness and preference for Korean food products. A high potential product list developed from the literature, included reports about the food export status in Korea and Malaysian food trends. An online survey was carried out with 600 consumers in Malaysia. With 435 valid responses, the average awareness of the Korean food products was 3.13, and the preference was 3.48 on a 5-point scale. The awareness and preference of Korean food products were higher in the 20s-30s group than in the older groups. In particular, the Muslim group had a higher awareness for ‘ramyon’ than the other groups, and the Buddhist group had a higher preference for ‘ginseng beverage’ than the other groups. The most well-known and preferred products were ramyon, hot noodles, kimchi, biscuits, fruits & vegetable beverage, and sauce (with Korean traditional sauce)’. Based on these results, the marketing implications of the study findings are discussed.

This study examines the awareness of traditional Korean food culture among immigrant housewives in multicultural families, with the aim of introducing educational plans suitably designed for them. Our survey shows that Korean traditional holidays most well-known to the immigrant housewives are New Year's Day and Chusuk. Sambok and Chusuk are at the top in terms of preference. Samgyetang, Ddukguk, and Ogokbab are among the best known festive food to immigrant housewives for holidays such as New Year's Day, Jeongwol Daeboreum, Sambok, Chusuk, and Dongji; Samgyetang is the most preferred food, followed by Ddukguk and Patjuk. In addition, a vast majority of immigrant housewives who have ever attended Korean traditional cuisine education programs found the need for such an experience, with the score of 4.16 out of 5. In addition, the survey shows the order in which the immigrant housewives want to learn: the recipe of Korean food (53.5%), followed by table setting and manners (16.5%) and then nutrition (15%). The recipe of interest for most respondents is the one concerning daily food (69.5%). And more than half of the respondents prefer cooking practice as a desirable educational method. The difficulties that they have when attending such an educational course are usually inability to understand the language, difficulty in identifying the ingredients (seasonal), and lack of cultural understanding. The most preferred educational method is direct lecture (71.5%), followed by written materials such as books and newspaper (10.5%) and the Internet (9.5%). Finally, strategies for promoting traditional food culture are suggested as following: developing educational resources (31.5%), making various educational programs more available (25%), narrowing the cultural gap (22%), and improving the educational environment (21.5%). Therefore, this study proposes that there is a need to develop and diffuse Korean traditional food culture first, and then provide many immigrant housewives with a variety of educational programs. It is expected that these efforts will solve the problems caused by cultural differences in the early stage of international marriages and eventually contribute to the harmony in multicultural families.

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.

This study, adult men and women who live in Seoul with 100 people a dietary habit and eating traditional foods, traditional foods and recipes of the characteristics, educational experience and educational demand for traditional foods were investigated. Korean traditional food usually eaten in the usual (37.2%) and holidays(30.2 percent) to eat. Korean traditional food to eat because we did not have time reduction(38.4%), cooking methods is difficult(30.2%), mainly to select the menu when eating out, traditional food in Korea(58.1 percent). Korea traditional food with a traditional culture of Korea has developed dishes (45.3%), the food here is that we use most often(22.2%), Korea's unique attributes of traditional food deserves world-class(74.4%), nutritionally balanced, healthy foods (72.1%) and showed that recognition. Korean traditional food needs of education(62.8%) and the traditional excellence of the food(33.7%) and Korea traditional food culture and to develop succession (27.9%), traditional food for healthy eating awareness training was needed.

본 조사는 한국 소비자들의 식중독 경험여부, 식중독 원인균에 대한 지식 및 식품안전과 식중독 예방을 위한 행동에 있어서의 인식 정도를 알아보기 위하여 2001년 11월 일반성인 총 1,040명을 대상으로 전국적으로 전화조사를 실시하였다. 그 결과 12.4%는 연 1회 이상 식중독을 경험하고 있으며, 0.3%는 식중독으로 인해 병원에 입원하는 것으로 나타났다. 식중독이 발생한 원인장소로는 일반음식점에서의 음식 섭취가 37.2%로 가장 높게 나타났고, 가정에서의 부주의가 212.%등으로 나타났으며, 원인식품으로는 고기 등의 육류 및 가공품이 41.7%, 생선 등 어패류 및 가공품이 18.7% 등으로 나타났다. 식중독 원인균에 대한 인식에서는 콜레라(75.5%), 비브리오(73%), 이질(65.5%), 장티푸스(51.8%), 살모넬라증(47.5%)의 순으로 잘 알고 있는 것으로 나타났지만 리스테리아증(9.9%), 브루셀라증(8.3%)에 대해서는 대부분이 모르거나 음식물로 인해 발생하지 않는 것으로 인식하고 있는 것으로 나타났다. 한편, 조사자료를 바탕으로 3가지 모델로 구분 즉, Model 1은 식중독 원인균에 대한 지식, Model 2는 식품안전에 대한 인식, Mode 3은 식중독예방을 위한 행동에 대한 인식으로 구분하였고, 각 모델들은 조사자의 일반사항에서 나타난 변수와 식중독 경험여부 별로 다중회귀분석(Multiple regression analysis)을 수행하였다. 그 결과 식중독 원인균에 대한 인식(Model 1)은 여러 변수 중 교육수준(OR 0.536), 결혼상태(OR 0.529)가 영향요인으로 나타났으며, 특히, 과거 식중독 경험이 가장 중요한 영향요인으로 나타났다(OR 1.714). 식품안전에 대한 인식(Model 2)에서는 교육수준이 중요한 영향요인으로 나타났으며(OR 0.702), 식중독 예방을 위한 행동에 대한 인식(Model 3)에서는 교육수준(OR 0.816)과 성별(OR 0.650)이 중요한 영향으로 나타났으며, 과거 식중독 경험이나 식품안전에 대한 인식정도는 식중독 예방을 위한 행동에 대한 인식과는 상관관계가 없는 것으로 나타났다. 결론적으로 식품안전에 있어 경험과 지식은 실제 식중독 예방을 위한 행동에는 크게 영향을 미치지 않음을 의미하는 것으로 볼 수 있다.