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KMID : 0665420110260020113
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Korean Journal of Food Culture
2011 Volume.26 No. 2 p.113 ~ p.119
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Survey of Chinese University or College Students` Preference for and Satisfaction with Korean Food in Daegu and Gyeongbuk
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Song Jung-sun
Moon Sang-jeong
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Abstract
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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.
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KEYWORD
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Chinese students, Korean food, preference, satisfaction, product quality, customer satisfaction
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