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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.26 no.2, 2011년, pp.113 - 119
송정선 (대구가톨릭대학교 외식산업학과) , 문상정 (경운대학교 관광학부)
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,...
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Bai YH, Jinlin Zhao 2003. Marketing Strategy for Korean Restaurants in Florida, Journal of Foodservice Management Society, 6(2):85-100
Cho MS, Koh SI, Oh SU. 2007. An Importance and Performance Analysis of Korean Food. Journal of Korean Tourism Management, 22(1):265-287
Chang MJ, Cho MS. 2000. Recognition and Preference to Korean Traditional Food of Foreign Visitors in Korea. Korean J. Dietary Culture, 15(3):215-223
Ha KH. 2010. Survey of Korean Food Acknowledgement and Preference by Chinese Students in Daejeon. Korea J. Food & Nutrition, 23(2):186-195
Ha MJ. 2010. A Research on Korean Food Preference and Satisfaction of Chinese Students in Korea. Masters degree thesis. Paichai University. pp 10-13
Jang JJ. 2010. A Survey on the Perception and Preferences Korean Food by Germans Residing in Korea. Masters degree thesis. Sookmyung Women's University. pp 70-72
Kim S, Lee MA, Lee EM, Lee SJ. 2004. The Gap Analysis of Recognition and Preference for Korean Traditional Foods and Restaurants between Foreign Visitors and Foreign Residents. Korean J. Food Cookery Sci, 20(6):619-629
Lee AJ, Kang SH, Cha SB. 2009. Comparison of Importance of Samgyetang Selection Attributes and Satisfaction Level Perceived by Chinese Students in Korea Using Importance-Performance Analysis. Journal of Foodservice Management Society of Korea, 12(4):217-234
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Ministry of Culture, Sports and Tourism. 2007. The Situation of Traditional cultural consumption
Ministry of Education, Science and Technology. 2008. Statistic of International Foreign Students in University (Higher) Education
Oh HM. 2001. Revisiting importance-performance analysis. Tourism Management, 22(6):617-627
Park YS, Han MH 2001. The Effects of Perceived Risk and Perceived Quality On the Consumer's Online Buying Behavior. Korean Journal of Marketing, 16(1):59-84
Seo KH, Lee SB, Shin MJ. 2003. Research on Korean Food Preference and the Improvement of Korean Restaurants for Japanese and Chinese Students in Korea. Korean J. SOC. Food Cookery Sci, 19(6):31-38
Sul WS, Lee DH, Khoe KI, Choo GH. 2007. A Study on Major Factors Influenced on the preference of Foreigner for Korean Food. International Area Review, 11(3):713-734
Youn NM, Lee SH, Yoon YS. 2010. A Comparative Study on the Recognition and Attitude of Korean Foods for Japanese and Chinese Tourists in Korea. Journal of Foodservice Management Society of Korea, 13(2):149-168
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