Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian–Russell model to restaurants von Jang, SooCheong (Shawn), Namkung, Young

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Are Consumers Willing to Pay more for Green Practices at Restaurants? von Namkung, Young, Jang, Soocheong (Shawn)

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Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations von Jeong, EunHa, Jang, SooCheong (Shawn)

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The Effect of COVID-19 on hotel booking intentions: Investigating the roles of message appeal type and brand loyalty von Ju, Yongwook, Jang, SooCheong (Shawn)

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Effects of restaurant green practices on brand equity formation: Do green practices really matter? von Namkung, Young, Jang, SooCheong(Shawn)

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Temporal destination revisit intention: The effects of novelty seeking and satisfaction von (Shawn) Jang, SooCheong, Feng, Ruomei

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Conditional Agglomeration Externalities in Lodging Markets von Lee, Seul Ki, Jang, SooCheong (Shawn)

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Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants von Ha, Jooyeon, (Shawn) Jang, SooCheong

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Working capital, cash holding, and profitability of restaurant firms von Mun, Sung Gyun, Jang, SooCheong (Shawn)

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Minimum wage increase and firm productivity: Evidence from the restaurant industry von Kim, Hong Soon, Jang, SooCheong (Shawn)

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Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions? von Liu, Yinghua, Jang, SooCheong (Shawn)

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Motivational drivers for status consumption: A study of Generation Y consumers von Kim, DongHee, (Shawn) Jang, SooCheong

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Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast-casual restaurant industry von Ryu, Kisang, Han, Heesup, Jang, Soocheong (Shawn)

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Dual-route communication of destination websites von Tang, Liang (Rebecca), Jang, Soocheong (Shawn), Morrison, Alastair

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Restaurant operating expenses and their effects on profitability enhancement von Mun, Sung Gyun, Jang, SooCheong (Shawn)

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Price premiums for organic menus at restaurants: What is an acceptable level? von Jeong, EunHa, Jang, SooCheong (Shawn)

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Heterogeneous dividend behaviors: The role of restaurant franchising von Gim, Jaehee, Jang, SooCheong (Shawn)

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A sustainable franchisor-franchisee relationship model: Toward the franchise win-win theory von Jang, SooCheong (Shawn), Park, Kwangmin

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A double-hurdle analysis of travel expenditure: Baby boomer seniors versus older seniors von Jang, SooCheong (Shawn), Ham, Sunny

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Variety seeking in restaurant choice and its drivers von Ha, Jooyeon, Jang, SooCheong (Shawn)

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