Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Perception and Preference Regarding Korean Fast Food among Students with Food-related Majors City of Pegnitz in Germany

독일 페그니쯔시 조리전공 학생들의 한식 패스트푸드에 대한 인식과 기호도 조사

  • Received : 2015.09.02
  • Accepted : 2015.12.01
  • Published : 2015.12.30
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Abstract

The purpose of this study was to investigate the perception and preferences relating to Korean fast food among students of the College of Hotel management in Germany and utilize the analyzed data as baseline data for globalization of Korean food. A total of 74 students with food-related majors were asked to complete a survey after cooking and tasting seven different kinds of Korean dishes themselves. Exactly 97.3% of students reported that even though they never tried Korean food before, that Korean food is uncomplicated and interesting to cook, very healthy with abundant vegetables and rice, and suits their palate. Regarding the seven dishes of Korean food, the students stated that Gimbab is most suitable for fast food and sorted Japchebab, Gunmandu, Bulgogidubbab, Makjeok, Bibibguksu, and Musaengche, in descending order, regarding globalization of Korean food. Gimbab and Gunmandu both received the highest scores for being the most preferred Korean food. As students indicated Korean food as a dish they would like to cook again, recommend to friends and familyies, and buy if sold in Germany, this survey suggests that Korean food can be a competitive fast food in Germany.

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