The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus YH Shin, J Im, SE Jung, K Severt International Journal of Hospitality Management 69, 21-29, 2018 | 340 | 2018 |
Proximal and distal post-COVID travel behavior L Miao, J Im, X Fu, H Kim, YE Zhang Annals of Tourism Research 88, 103159, 2021 | 167 | 2021 |
Job characteristics, job satisfaction, and organizational commitment for hotel workers in Turkey AB Ozturk, M Hancer, JY Im Journal of Hospitality Marketing & Management 23 (3), 294-313, 2014 | 163 | 2014 |
Exploring antecedents and consequences of job crafting H Kim, J Im, H Qu International Journal of Hospitality Management 75, 18-26, 2018 | 154 | 2018 |
Drivers and resources of customer co-creation: A scenario-based case in the restaurant industry J Im, H Qu International Journal of Hospitality Management 64, 31-40, 2017 | 122 | 2017 |
Antecedent and consequences of job crafting: an organizational level approach H Kim, J Im, H Qu, J NamKoong International Journal of Contemporary Hospitality Management 30 (3), 1863-1881, 2018 | 115 | 2018 |
CEO letters: Hospitality corporate narratives during the COVID-19 pandemic J Im, H Kim, L Miao International journal of hospitality management 92, 102701, 2021 | 112 | 2021 |
Shaping travelers’ attitude toward travel mobile applications JY Im, M Hancer Journal of Hospitality and Tourism Technology 5 (2), 177-193, 2014 | 111 | 2014 |
Motivations behind consumers’ organic menu choices: The role of environmental concern, social value, and health consciousness YH Shin, J Im, SE Jung, K Severt Journal of Quality Assurance in Hospitality & Tourism 20 (1), 107-122, 2019 | 84 | 2019 |
The impact of transformational leadership and commitment to change on restaurant employees’ quality of work life during a crisis H Kim, J Im, YH Shin Journal of Hospitality and Tourism Management 48, 322-330, 2021 | 76 | 2021 |
Consumers’ willingness to patronize locally sourced restaurants: The impact of environmental concern, environmental knowledge, and ecological behavior YH Shin, J Im, SE Jung, K Severt Journal of Hospitality Marketing & Management 26 (6), 644-658, 2017 | 68 | 2017 |
Post-pandemic and post-traumatic tourism behavior L Miao, J Im, KKF So, Y Cao Annals of Tourism Research 95, 103410, 2022 | 47 | 2022 |
Applying an extended theory of planned behavior to examine state-branded food product purchase behavior: The moderating effect of gender YH Shin, SE Jung, J Im, K Severt Journal of Foodservice Business Research 23 (4), 358-375, 2020 | 46 | 2020 |
What fosters favorable attitudes toward using travel mobile applications? J Im, M Hancer Journal of Hospitality Marketing & Management 26 (4), 361-377, 2017 | 44 | 2017 |
Locally sourced restaurant: Consumers willingness to pay YH Shin, J Im, SE Jung, K Severt Journal of foodservice business research 21 (1), 68-82, 2018 | 34 | 2018 |
The effects of insider ownership and board composition on firm performance in the restaurant industry J Im, Y Chung The Journal of Hospitality Financial Management 25 (1), 4-16, 2017 | 23 | 2017 |
An examination of locally sourced restaurant patronage intention YH Shin, J Im, SE Jung, K Severt Journal of Quality Assurance in Hospitality & Tourism 19 (1), 126-149, 2018 | 16 | 2018 |
Antecedents and the underlying mechanism of customer intention of co-creating a dining experience J Im, H Qu, JA Beck International Journal of Hospitality Management 92, 102715, 2021 | 15 | 2021 |
Silk and steel: A gendered approach to career and life by upper echelon women executives in the hospitality and tourism industry in China X Fan, J Im, L Miao, S Tomas, H Liu International Journal of Hospitality Management 97, 103011, 2021 | 13 | 2021 |
The pandemic’s effects on customer-to-customer engagement in hospitality consumption: A multi-country investigation L Miao, KKF So, J Im, T Jiang International Journal of Hospitality Management 102, 103158, 2022 | 11 | 2022 |