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The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus

International journal of hospitality management, 2018-01, Vol.69, p.21-29

2018

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Relational resources for promoting restaurant employees’ thriving at work

International journal of contemporary hospitality management, 2023-08, Vol.35 (10), p.3434-3452

2023

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The effect of environmental values and attitudes on consumer willingness to pay more for organic menus: A value-attitude-behavior approach

Journal of hospitality and tourism management, 2017-12, Vol.33, p.113-121

2017

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Predicting Consumer Intentions Regarding State-branded Food Products in the Grocery and Restaurant Settings: Understanding the Role of Self-Concept

Journal of quality assurance in hospitality & tourism, 2020-09, Vol.21 (5), p.600-615

Shin, Yeon Ho

2020

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Predicting college students' intention to purchase local food using the theory of consumption values

Journal of foodservice business research, 2021-05, Vol.24 (3), p.286-309

2021

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Applying an extended theory of planned behavior to examine state-branded food product purchase behavior: The moderating effect of gender

Journal of foodservice business research, 2020-07, Vol.23 (4), p.358-375

2020

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Qualitative Assessment of Key Beliefs in Regards to Consumers' Food Truck Visits

Journal of quality assurance in hospitality & tourism, 2020-03, Vol.21 (2), p.129-145

2020

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Drivers behind consumers' intent to purchase deodorized soy milk

Food innovation and advances, 2024-04, Vol.3 (2), p.88-98

2024

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Predicting intentions to visit microbreweries and investigating beerscape

International journal of culture, tourism and hospitality research, 2019-11, Vol.13 (3), p.303-320

2019

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Invisible yet powerful: the unseen obstacles women leaders face in their hospitality careers

Journal of human resources in hospitality & tourism, 2021-04, Vol.20 (2), p.249-269

2021

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Determinants of a Consumer's Intention to Consume Antioxidant-infused Sugar-free Chewing Gum: Measuring Taste, Attitude, and Health Consciousness

Journal of food products marketing, 2020-01, Vol.26 (1), p.38-54

2020

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Acquisition of in vitro and in vivo functionality of Nurr1‐induced dopamine neurons

The FASEB journal, 2006-12, Vol.20 (14), p.2553-2555

2006

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“How’d you sleep?” measuring business travelers’ sleep quality and satisfaction in hotels

Journal of Hospitality and Tourism Insights, 2018-08, Vol.1 (3), p.188-202

2018

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The role of attitude, subjective norm, perceived behavioral control, and moral norm in the intention to purchase local food products

Journal of foodservice business research, 2016-08, Vol.19 (4), p.338-351

2016

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Consumer values and service quality perceptions of food truck experiences

International journal of hospitality management, 2019-05, Vol.79, p.11-20

2019

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Reconstruction of a rabbit corneal epithelium on a lyophilized amniotic membrane using tilting air-liquid interface culture followed by tilting submerged culture

Biotechnology and Bioprocess Engineering, 2008, 13(3), , pp.279-287

2008

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The impact of transformational leadership and commitment to change on restaurant employees’ quality of work life during a crisis

Journal of hospitality and tourism management, 2021-09, Vol.48, p.322-330

2021

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Conference mobile application: Participant acceptance and the correlation with overall event satisfaction utilizing the technology acceptance model (TAM)

Journal of convention & event tourism, 2020-03, Vol.21 (2), p.100-122

2020

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Restaurant employees’ Thriving at Work: The Roles of Psychosocial Safety Climate and Self-Compassion

International Journal of Hospitality & Tourism Administration, 2024-07, p.1-25

2024

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Inclusive Leadership and Positive Outcomes Through Hotel Employees' Perceptions of Inclusion

International Journal of Hospitality & Tourism Administration, 2024-07, p.1-21

2024

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Factors influencing baby boomers’ intention to choose a dish featuring plant-based meat alternatives (PBMA) at a restaurant: Findings from an online panel study

Appetite, 2024-05, Vol.196, p.107283-107283, Article 107283

2024

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The impact of employees’ perceived restaurant innovativeness on adaptive behavior: The mediating role of job engagement

Journal of hospitality and tourism management, 2022-03, Vol.50, p.309-317

2022

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An Investigation of the Relationships Among Marketing Mix Variables and Brand Equity Dimensions: State-Branded Food Products

Journal of quality assurance in hospitality & tourism, 2023-06, Vol.ahead-of-print (ahead-of-print), p.1-30

2023

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A Multi Theory–Based Investigation of College Students’ Underlying Beliefs About Local Food Consumption

Journal of nutrition education and behavior, 2020-10, Vol.52 (10), p.907-917

2020

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Motivations behind Consumers' Organic Menu Choices: The Role of Environmental Concern, Social Value, and Health Consciousness

Journal of quality assurance in hospitality & tourism, 2019-01, Vol.20 (1), p.107-122

2019

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The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus

Relational resources for promoting restaurant employees’ thriving at work

The effect of environmental values and attitudes on consumer willingness to pay more for organic menus: A value-attitude-behavior approach

Predicting Consumer Intentions Regarding State-branded Food Products in the Grocery and Restaurant Settings: Understanding the Role of Self-Concept

Predicting college students' intention to purchase local food using the theory of consumption values

Applying an extended theory of planned behavior to examine state-branded food product purchase behavior: The moderating effect of gender

Qualitative Assessment of Key Beliefs in Regards to Consumers' Food Truck Visits

Drivers behind consumers' intent to purchase deodorized soy milk

Predicting intentions to visit microbreweries and investigating beerscape

Invisible yet powerful: the unseen obstacles women leaders face in their hospitality careers

Determinants of a Consumer's Intention to Consume Antioxidant-infused Sugar-free Chewing Gum: Measuring Taste, Attitude, and Health Consciousness

Acquisition of in vitro and in vivo functionality of Nurr1‐induced dopamine neurons

“How’d you sleep?” measuring business travelers’ sleep quality and satisfaction in hotels

The role of attitude, subjective norm, perceived behavioral control, and moral norm in the intention to purchase local food products

Consumer values and service quality perceptions of food truck experiences

Reconstruction of a rabbit corneal epithelium on a lyophilized amniotic membrane using tilting air-liquid interface culture followed by tilting submerged culture

The impact of transformational leadership and commitment to change on restaurant employees’ quality of work life during a crisis

Conference mobile application: Participant acceptance and the correlation with overall event satisfaction utilizing the technology acceptance model (TAM)

Restaurant employees’ Thriving at Work: The Roles of Psychosocial Safety Climate and Self-Compassion

Inclusive Leadership and Positive Outcomes Through Hotel Employees' Perceptions of Inclusion

Factors influencing baby boomers’ intention to choose a dish featuring plant-based meat alternatives (PBMA) at a restaurant: Findings from an online panel study

The impact of employees’ perceived restaurant innovativeness on adaptive behavior: The mediating role of job engagement

An Investigation of the Relationships Among Marketing Mix Variables and Brand Equity Dimensions: State-Branded Food Products

A Multi Theory–Based Investigation of College Students’ Underlying Beliefs About Local Food Consumption

Motivations behind Consumers' Organic Menu Choices: The Role of Environmental Concern, Social Value, and Health Consciousness

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