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Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention

International journal of hospitality management, 2017-05, Vol.63, p.82-92

2017

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Psychological factors influencing customers’ acceptance of smartphone diet apps when ordering food at restaurants

International journal of hospitality management, 2018-06, Vol.72, p.67-77

2018

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Anticipated emotion in consumers’ intentions to select eco-friendly restaurants: Augmenting the theory of planned behavior

International journal of hospitality management, 2013-09, Vol.34, p.255-262

2013

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Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry

International journal of hospitality management, 2017-05, Vol.63, p.101-111

2017

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Factors influencing tourist food consumption

International journal of hospitality management, 2012-09, Vol.31 (3), p.928-936

2012

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What drives customers’ willingness to pay price premiums for luxury gastronomic experiences at michelin-starred restaurants?

International journal of hospitality management, 2019-09, Vol.82, p.209-219

2019

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CSR and financial performance: The role of CSR awareness in the restaurant industry

International journal of hospitality management, 2016-08, Vol.57, p.30-39

2016

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The impact of e-word-of-mouth on the online popularity of restaurants: A comparison of consumer reviews and editor reviews

International journal of hospitality management, 2010-12, Vol.29 (4), p.694-700

2010

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Examining consumers’ intentions to dine at luxury restaurants while traveling

International journal of hospitality management, 2018-04, Vol.71, p.59-67

2018

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Does size matter? Corporate social responsibility and firm performance in the restaurant industry

International journal of hospitality management, 2015-10, Vol.51, p.127-134

2015

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Sustainability communication: The effect of message construals on consumers’ attitudes towards green restaurants

International journal of hospitality management, 2016-08, Vol.57, p.143-151

2016

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Influence of restaurant atmospherics on patron satisfaction and behavioral intentions

International journal of hospitality management, 2012-12, Vol.31 (4), p.1167-1177

2012

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Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations

International journal of hospitality management, 2011-06, Vol.30 (2), p.356-366

2011

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Customers’ cognitive, emotional, and actionable response to the servicescape: A test of the moderating effect of the restaurant type

International journal of hospitality management, 2009-03, Vol.28 (1), p.144-156

2009

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Developing green management standards for restaurants: An application of green supply chain management

International journal of hospitality management, 2013-09, Vol.34, p.263-273

2013

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Customer responses to food-related attributes in ethnic restaurants

International journal of hospitality management, 2017-02, Vol.61, p.129-139

2017

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Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants

International journal of hospitality management, 2010-03, Vol.29 (1), p.2-13

2010

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The impact of CSR on relationship quality and relationship outcomes: A perspective of service employees

International journal of hospitality management, 2012-09, Vol.31 (3), p.745-756

2012

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Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea

International journal of hospitality management, 2013-06, Vol.33, p.397-405

2013

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Green practices in the restaurant industry from an innovation adoption perspective: Evidence from Taiwan

International journal of hospitality management, 2012-09, Vol.31 (3), p.703-711

2012

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Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants

International journal of hospitality management, 2009-12, Vol.28 (4), p.586-593

2009

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Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S

International journal of hospitality management, 2012-09, Vol.31 (3), p.990-1003

2012

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Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment

International journal of hospitality management, 2010-09, Vol.29 (3), p.520-529

2010

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Effects of restaurant green practices on brand equity formation: Do green practices really matter?

International journal of hospitality management, 2013-06, Vol.33, p.85-95

2013

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New or repeat customers: How does physical environment influence their restaurant experience?

International journal of hospitality management, 2011-09, Vol.30 (3), p.599-611

2011

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Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention

Psychological factors influencing customers’ acceptance of smartphone diet apps when ordering food at restaurants

Anticipated emotion in consumers’ intentions to select eco-friendly restaurants: Augmenting the theory of planned behavior

Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry

Factors influencing tourist food consumption

What drives customers’ willingness to pay price premiums for luxury gastronomic experiences at michelin-starred restaurants?

CSR and financial performance: The role of CSR awareness in the restaurant industry

The impact of e-word-of-mouth on the online popularity of restaurants: A comparison of consumer reviews and editor reviews

Examining consumers’ intentions to dine at luxury restaurants while traveling

Does size matter? Corporate social responsibility and firm performance in the restaurant industry

Sustainability communication: The effect of message construals on consumers’ attitudes towards green restaurants

Influence of restaurant atmospherics on patron satisfaction and behavioral intentions

Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations

Customers’ cognitive, emotional, and actionable response to the servicescape: A test of the moderating effect of the restaurant type

Developing green management standards for restaurants: An application of green supply chain management

Customer responses to food-related attributes in ethnic restaurants

Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants

The impact of CSR on relationship quality and relationship outcomes: A perspective of service employees

Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea

Green practices in the restaurant industry from an innovation adoption perspective: Evidence from Taiwan

Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants

Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S

Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment

Effects of restaurant green practices on brand equity formation: Do green practices really matter?

New or repeat customers: How does physical environment influence their restaurant experience?

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