외국인의 한국음식에 대한 이미지, 기호도, 중요도 및 만족도 -대구 지역 방문자를 대상으로

• Published in: 東아시아食生活學會誌 Vol. 23; no. 2; pp. 184 - 196
• Main Authors: 윤성아, 박금순, Yoon, Seong Ah, Park, Geum Soon
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.04.2013
• Subjects: 생활과학; image; Foreign visitor; satisfaction; importance; Korean food; preference
• ISSN: 1225-6781; 2288-8802

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.