Strategies for Globalization of Korean Food through in-depth interviews with Korean restaurants owners in Vietnam
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TL;DR: In this paper, a study aimed to identify efficient methods for the globalization of Korean food in Vietnam, and interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurant owners in Ho Chi Minh.
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Abstract: This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.
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Citations
Study on Recognition and Attitudes towards Korean Food in Korean Food Culture Publicity Event - Hayabusa Station targeting Festival participants -
Jae Hee Kang,Eun Hee Ko +1 more
TL;DR: In this article, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan to contribute to the globalization of Korean food, and participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures.
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Study on Perception and Preference Regarding Korean Fast Food among Students with Food-related Majors City of Pegnitz in Germany
TL;DR: Korean food can be a competitive fast food in Germany according to students, and Gimbab and Gunmandu both received the highest scores for being the most preferred Korean food.
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A Study on the recognition and marketability of the Bibimbap -Focusing on Japanese and Chinese staying in Korea
Jin-Sil Lee,Kwan-Hwa Park,Jung-A Han,Ji-Yun Hwang,Jin-Hee Kim,You-Sun Jung,Soo-Min Kim,Jin-Kyoung Paik,Hye-Sun Hwang,Min-Sun Jeon,Wan-Soo Hong +10 more
TL;DR: The results identified 3 factors of quality, sensory characteristics, and nutrition value, and Japanese consumers appeared to have higher perception than Chinese consumers about Bibimbap.
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Recognition and Preference to Korean Traditional Food of Foreign Visitors in Korea
Moon-Jeong Chang,Mi-Sook Cho +1 more
TL;DR: In this article, the authors investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors were surveyed with questionnaires translating in English, Chinese and Japanese, and found that 70.2% of the respondents had tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances or by the advertisement, articles, and travel agency.
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•Journal Article
Universalizing Korean Food
TL;DR: For Korean food to become part of the American cuisine, the follow recommendations are given in the study: 1) Korean food must be localized, become a fusion cuisine; 2) standardize the cooking method; 3) change the focus to rice-centered trend food; 4) foster more Korean food experts; and, 5) promotion of strengthening food advertisements while increasing research and development.
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•Journal Article
Globalization of Korean Cuisine through the Korean Food Items Promotion -Focus on Marketing Strategy of Korean Food Items-
TL;DR: In contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy as mentioned in this paper, and the food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine.
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