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Differences in perceptions about food delivery apps between single-person and multi-person households

International journal of hospitality management, 2019-01, Vol.77, p.108-116

2019

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The relationship between customer incivility, restaurant frontline service employee burnout and turnover intention

International journal of hospitality management, 2016-01, Vol.52, p.97-106

2016

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Workplace incivility and its effect upon restaurant frontline service employee emotions and service performance

International journal of contemporary hospitality management, 2016-12, Vol.28 (12), p.2888-2912

2016

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The Implications of Research Methodologies for Hospitality Practitioners in an Age of Consumer and Data Complexity

Cornell hospitality quarterly, 2021-02, Vol.62 (1), p.4-7

2021

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Generation Z’s Sustainable Volunteering: Motivations, Attitudes and Job Performance

Sustainability, 2018-05, Vol.10 (5), p.1400

2018

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Examining Risk-Reduction Behavior Toward Water Quality Among Restaurant Guests

Cornell hospitality quarterly, 2020-08, Vol.61 (3), p.255-270

2020

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Green Purchasing by Wine Retailers: Roles of Individual Values, Competences and Organizational Culture

Cornell hospitality quarterly, 2021-08, Vol.62 (3), p.324-336

2021

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Interaction effects between contract specificity, competence trust and goodwill trust upon supplier opportunism and relational stability

International journal of contemporary hospitality management, 2019-04, Vol.31 (3), p.1505-1524

2019

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Environmental cognition and environmental performance in restaurants: roles of green supplier selection and joint actions

International journal of contemporary hospitality management, 2023-05, Vol.35 (6), p.1925-1942

2023

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Partnership strength and diversity with suppliers

International journal of contemporary hospitality management, 2018-03, Vol.30 (3), p.1526-1544

2018

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Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry

Sustainability, 2022-03, Vol.14 (6), p.3515

2022

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Consumer motives for purchasing organic coffee

International journal of contemporary hospitality management, 2015-08, Vol.27 (6), p.1157-1180

2015

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How can the solo dining experience be enhanced? Focusing on perceived territoriality

International journal of hospitality management, 2020-07, Vol.88, p.102506, Article 102506

2020

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Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic

Journal of hospitality and tourism management, 2021-03, Vol.46, p.423-431

2021

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The evolution of wine research: A 26 year historical examination of topics, trends and future direction

International journal of contemporary hospitality management, 2018-01, Vol.30 (1), p.286-312

2018

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Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant

International journal of hospitality management, 2021-04, Vol.94, p.102854-102854, Article 102854

2021

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Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion

International journal of contemporary hospitality management, 2021-11, Vol.33 (12), p.4505-4525

2021

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A comparison of the importance of wine supplier quality attributes for on-premise and off-premise wine retail establishments

International journal of contemporary hospitality management, 2024-08, Vol.36 (8), p.2795-2823

2024

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The relationship between ugly food value and consumers’ behavioral intentions: Application of the Theory of Reasoned Action

Journal of hospitality and tourism management, 2022-03, Vol.50, p.259-266

2022

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Supplier selection and partnerships: Effects upon restaurant operational and strategic benefits and performance

International journal of hospitality management, 2021-04, Vol.94, p.102781, Article 102781

2021

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Wine attributes, perceived risk and online wine repurchase intention: The cross-level interaction effects of website quality

International journal of hospitality management, 2014-10, Vol.43, p.108-120

2014

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Relationship between Personal Values and Intentions to Purchase Plant-Based Meat Alternatives: Application of the Dual Concern Theory

International journal of environmental research and public health, 2022-07, Vol.19 (14), p.8673

2022

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Applying the sociotechnical systems theory to crowdsourcing food delivery platforms: the perspective of crowdsourced workers

International journal of contemporary hospitality management, 2022-06, Vol.34 (7), p.2450-2471

2022

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Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective

International journal of hospitality management, 2023-09, Vol.114, p.103559, Article 103559

2023

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Innovation ambidexterity: balancing exploitation and exploration for startup and established restaurants and impacts upon performance

Industry and innovation, 2020-04, Vol.27 (4), p.340-362

2020

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Differences in perceptions about food delivery apps between single-person and multi-person households

The relationship between customer incivility, restaurant frontline service employee burnout and turnover intention

Workplace incivility and its effect upon restaurant frontline service employee emotions and service performance

The Implications of Research Methodologies for Hospitality Practitioners in an Age of Consumer and Data Complexity

Generation Z’s Sustainable Volunteering: Motivations, Attitudes and Job Performance

Examining Risk-Reduction Behavior Toward Water Quality Among Restaurant Guests

Green Purchasing by Wine Retailers: Roles of Individual Values, Competences and Organizational Culture

Interaction effects between contract specificity, competence trust and goodwill trust upon supplier opportunism and relational stability

Environmental cognition and environmental performance in restaurants: roles of green supplier selection and joint actions

Partnership strength and diversity with suppliers

Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry

Consumer motives for purchasing organic coffee

How can the solo dining experience be enhanced? Focusing on perceived territoriality

Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic

The evolution of wine research: A 26 year historical examination of topics, trends and future direction

Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant

Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion

A comparison of the importance of wine supplier quality attributes for on-premise and off-premise wine retail establishments

The relationship between ugly food value and consumers’ behavioral intentions: Application of the Theory of Reasoned Action

Supplier selection and partnerships: Effects upon restaurant operational and strategic benefits and performance

Wine attributes, perceived risk and online wine repurchase intention: The cross-level interaction effects of website quality

Relationship between Personal Values and Intentions to Purchase Plant-Based Meat Alternatives: Application of the Dual Concern Theory

Applying the sociotechnical systems theory to crowdsourcing food delivery platforms: the perspective of crowdsourced workers

Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective

Innovation ambidexterity: balancing exploitation and exploration for startup and established restaurants and impacts upon performance

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