지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.26 No.9(Wn.122)
- 발행연도
- 2020.9
- 수록면
- 78 - 87 (10page)
이용수
초록· 키워드
오류제보하기
The purpose of this study is to find out the overall perception of Korean restaurants operating in Malaysia as perceived by Malaysian consumers. Malaysian consumers were found to be satisfied with the high-quality service offered by Korean restaurants, and showed high interest in the interior design of Korean restaurants. they mentioned that every time they visited a Korean restaurant, they had positive feelings because of the friendly service of their employees. Many Malaysian consumers are interested and interested in the interior of restaurants that are similar to the background of Korean dramas and movies. On the other hand, many consumers feel burdened by the price of food whenever they visit Korean restaurants operating in Malaysia because Korean food is relatively expensive compared to Malaysian prices. It turns out that consumers often revisit Korean restaurants because of the variety of menus they offer by Korean restaurants. The project of this study is also about the Korean Wave, and the important implications are to refer to the following. As the number of Korean restaurants operating in Malaysia is increasing due to the influence of the Korean Wave, this study aims to help Korean restaurants settle down in Malaysia more successfully. Continuing to maintain and develop the popularity of Hallyu is an important task at this point.
목차
ABSTRACT
1. INTRODUCTION
2. LITERATURE REVIEW
3. METHODS
4. RESULTS
5. CONCLUSIONS AND IMPLICATIONS
REFERENCES
참고문헌 (49)
참고문헌 신청
Ahn, J. A., Yang, I. S., Shin, S. Y., Lee, H. Y., & Chung, Y. S. (2012). Foreign customers' attitudes towards overseas Korean restaurants-Focusing on Korean restaurant experiences and cross-national differences. Journal of the Korean Society of Food Culture, 27(6), 666-676.
An, H., Byun, G. I., & Kim, D. J. (2010). A study on the effect of perceived risk in choosing a Korean restaurant on customer behavior-Based on Chinese students studying in Korea. Culinary Science and Hospitality Research, 16(3), 51- 65.
Back, K. J. (2012). Impact-range performance analysis and asymmetry analysis for improving quality of Korean food attributes. International Journal of Hospitality Management, 31(2), 535-543.
Baek, S. H., Ham, S., & Yang, I. S. (2006). A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students. International Journal of Hospitality Management, 25(4), 683-698.
Chang, M. J., & Cho, M. S. (2000). Recognition and preference to Korean traditional food of foreign visitors in Korea. Journal of the Korean Society of Food Culture, 15(3), 215- 223.
An, H., Byun, G. I., & Kim, D. J. (2010). A study on the effect of perceived risk in choosing a Korean restaurant on customer behavior-Based on Chinese students studying in Korea. Culinary Science and Hospitality Research, 16(3), 51- 65.
Back, K. J. (2012). Impact-range performance analysis and asymmetry analysis for improving quality of Korean food attributes. International Journal of Hospitality Management, 31(2), 535-543.
Baek, S. H., Ham, S., & Yang, I. S. (2006). A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students. International Journal of Hospitality Management, 25(4), 683-698.
Chang, M. J., & Cho, M. S. (2000). Recognition and preference to Korean traditional food of foreign visitors in Korea. Journal of the Korean Society of Food Culture, 15(3), 215- 223.
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