한식에 대한 인지가 한국음식 평가와 구매의도에 미치는 영향 및 한류의 매개효과에 관한 연구

• 영문명: Relationships between the Perceived Value about Korean Food and Evaluation and Buying Intention along with Mediation Effect of the Korean Wave
• 발행기관: 한국외식경영학회
• 저자명: 이희열(Lee Hee Yul) 권점옥(Kwon Jeamok Ok(Jane)) 임지현(Lim Jee Hyun)
• 간행물 정보: 『외식경영연구』14권 5호, 269~286쪽, 전체 17쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2011.12.31

영문 초록

This study explored the relationships between foreigner's perceived value about Korean food and its evaluation and buying intention along with mediation effect of the Korean wave. To accomplish the objectives, data were collected by Chinese tourists who visited to Korea in January and July, 2010. Several statistical tests, such as frequency analysis, reliability test, principle component analysis, correlation analysis, and structural equation modeling, were conducted to analyze the data. The study results showed that the foreigner's perceived value about Korean food didn't influence on the food's evaluation, while the perceived value positively affected buying intention of Korean food. The Korean wave was significantly related with the evaluation of and buying intention of Korean food. The findings suggested that the best way to make "globalization of Korean food" is to establish Korean food's perceived value with the Korean wave.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구의 설계

Ⅳ. 실증분석

Ⅴ. 결론 및 제언

참고문헌

키워드

Perceived value Korean food Korean wave Mediation effect SEM