Award Date

Fall 2012

Degree Type

Professional Paper

Degree Name

Master of Science in Hotel Administration

Department

Hotel Administration

First Committee Member

Yen-Soon Kim, Chair

Number of Pages

45

Abstract

The increased globalization of ethnic cuisine has become a reality in the past decade due to the rise in food and beverage popular culture. The celebrity chefs on such television networks such as the Food Network and the Travel Channel has led to many persons becoming more interested in a variety of ethnic, fusion, healthy and organic dining options. For the past few decades, the most popular ethnic cuisines in the U.S. have been and still are Italian, Chinese, and Mexican foods (Leahy, 2007). However, with the increased interest in food and beverage culture and desire for variety, there are many new and exciting ethnic dining options being introduced to the U.S. palette. Korean cuisine is one such ethnic food that is relatively new to the U.S. and is continuing to grow in popularity (Formichella & Rowan, 2012).

Keywords

Cooking, Korean; Ethnic food industry; Ethnic restaurants; Korean restaurants; United States

Disciplines

Business | Food and Beverage Management | Hospitality Administration and Management

Language

English


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