호텔 조리사의 한식 및 정책에 대한 인식이 한식 세계화에 미치는 영향
Recognition of Korean Food and Policy and Its Influence on the Korean Food Globalization among Hotel Chefs
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This study investigated the recognition of Korean food and policy and its influence on the Korean food globalization among hotel chefs. The questionnaires developed for this study were distributed to 350 hotel chefs during January to February, 2017. A total of 3340 questionnaires were used for analysis (97.1%), and frequency analysis, ANOVA, χ²-test, correlation, and regression analysis were completed using SPSS (version 22) software. Korean food was best characterized by 'good nutrition' (4.17) and least characterized as 'simple preparation' (2.89) (p<0.01). Most hotel employees acknowledged 'bibimbap' as 'already globalized' Korean main dish (4.16). Similarly, 'samgyetang' (3.80) and 'bulgogi' (4.34) were most known to be 'already globalized' among Korean soups and stews and side dishes, respectively. Foods with the highest 'potential to be globalized' were 'bibimbap' (4.27), 'samgyetang' (4.10), and 'galbi' (4.41). When asked about the Korean food globalization policy, hotel employees responded that the policy can 'improve hotel culinary department' (3.29). General 'policy recognition' was 2.99, and recognition of 'policy performance' and 'promotion at restaurants' were 2.78 and 3.04, respectively (p<0.01). For successful performance, role of the 'cook' was acknowledged as most important (33.5%). The biggest challenge against globalization (p<0.01) was 'insufficiently standardized taste' (3.41), whereas the expected outcomes of globalization (p<0.05) included 'export of Korean restaurants' (3.84) and 'improved national image' (3.84). Various roles for Korean food globalization were further examined. As an chefs, 'increasing cooking technique' (4.00) was deemed as most important for globalization. As a occupation, 'developing new menu for foreigners' (4.10) was most necessary (p<0.01). Lastly, as a company, both 'supporting cooks for international studies' and 'good marketing' were perceived to be most important (4.18) but without significant values.
Abstract
This study investigated the recognition of Korean food and policy and its influence on the Korean food globalization among hotel chefs. The questionnaires developed for this study were distributed to 350 hotel chefs during January to February, 2017. A total of 3340 questionnaires were used for analysis (97.1%), and frequency analysis, ANOVA, χ²-test, correlation, and regression analysis were completed using SPSS (version 22) software. Korean food was best characterized by 'good nutrition' (4.17) and least characterized as 'simple preparation' (2.89) (p<0.01). Most hotel employees acknowledged 'bibimbap' as 'already globalized' Korean main dish (4.16). Similarly, 'samgyetang' (3.80) and 'bulgogi' (4.34) were most known to be 'already globalized' among Korean soups and stews and side dishes, respectively. Foods with the highest 'potential to be globalized' were 'bibimbap' (4.27), 'samgyetang' (4.10), and 'galbi' (4.41). When asked about the Korean food globalization policy, hotel employees responded that the policy can 'improve hotel culinary department' (3.29). General 'policy recognition' was 2.99, and recognition of 'policy performance' and 'promotion at restaurants' were 2.78 and 3.04, respectively (p<0.01). For successful performance, role of the 'cook' was acknowledged as most important (33.5%). The biggest challenge against globalization (p<0.01) was 'insufficiently standardized taste' (3.41), whereas the expected outcomes of globalization (p<0.05) included 'export of Korean restaurants' (3.84) and 'improved national image' (3.84). Various roles for Korean food globalization were further examined. As an chefs, 'increasing cooking technique' (4.00) was deemed as most important for globalization. As a occupation, 'developing new menu for foreigners' (4.10) was most necessary (p<0.01). Lastly, as a company, both 'supporting cooks for international studies' and 'good marketing' were perceived to be most important (4.18) but without significant values.
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