Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Research of Preference Food Material and Food Away from Home Behavior on Korean, Japanese, and Chinese - Tourists who depart as Incheon International Airport -

한.중.일의 식품선호도 및 외식패턴 연구 - 인천공항을 통해 출국하는 관광객을 대상으로 -

  • Han, Kyung-Soo (Department of Foodservice & Culinary Management, Kyonggi University) ;
  • Seo, Kyung-Mi (Department of Foodservice & Culinary Management, Kyonggi University)
  • 한경수 (경기대학교 관광학부 외식 조리) ;
  • 서경미 (경기대학교 관광학부 외식 조리)
  • Published : 2003.08.30
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Abstract

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

Keywords

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