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Soojin Lee & Pei Liu. (2023) Examining Customers’ Perceptions of High-end Ethnic Dining in the United States: An Application of Importance-Performance Analysis. International Journal of Hospitality & Tourism Administration 24:2, pages 222-239.
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Eunjin Kwon, Jooa Baek & Molly J. Dahm. (2023) Looking for a silver-lining of a less-popular ethnic cuisine: the case of Caribbean cuisine. Journal of Foodservice Business Research 26:1, pages 64-77.
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Kai-Hong Tan, Yen-Nee Goh & Chee-Ngee Lim. (2022) Linking customer positive emotions and revisit intention in the ethnic restaurant: A Stimulus Integrative Model. Journal of Quality Assurance in Hospitality & Tourism 0:0, pages 1-30.
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Shinyi Lin & Sian-Long Jiang. (2022) Relationships between physical environment, ethnic authenticity, and willingness to pay in Thai select restaurants. Journal of Foodservice Business Research 25:5, pages 606-621.
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Abdul Bashiru Jibril & Daniel Edem Adzovie. (2022) Understanding the moderating role of E-WoM and traditional media advertisement toward fast-food joint selection: a uses and gratifications theory. Journal of Foodservice Business Research 0:0, pages 1-25.
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Emily Ma & Aaron Hsiao. (2020) The making of top fine-dining Chinese restaurants: Evidence from domestic and International customers in Australia. Journal of Foodservice Business Research 23:2, pages 113-132.
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Abdul Rais Abdul Rahman, Mohd Salehuddin Mohd Zahari & Chemah Tamby Chik. (2020) ‘Kafeteria Sihat’ initiative in Malaysian public hospitals: Do customers accept it?. Journal of Foodservice Business Research 23:1, pages 57-77.
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Leonardo Aureliano-Silva, Carlos Alberto Alves & Sérgio Luiz do Amaral Moretti. (2019) The Role of Informational and Congruence Clues in Advertisement for an Ethnic Restaurant. Journal of Food Products Marketing 25:3, pages 322-339.
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Christian Tirelli, María Pilar Martínez-Ruiz & Ricardo Gómez-Ladrón-De-Guevara. (2016) Assessing the Impact of Ethnocentrism in the Food Buying Decisions of International University Students. Journal of Food Products Marketing 22:3, pages 279-303.
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Bülent AYDIN, Bayram Zafer ERDOĞAN & Erdoğan KOÇ. (2022) The Impact of Novelty Seeking on Intention to Visit a Country: The Mediating Role of Overall Cuisine Image. Advances in Hospitality and Tourism Research (AHTR) 10:3, pages 480-500.
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Nathalie Iofrida, Anna Irene De Luca, Raffaele Zanchini, Mario D'Amico, Marco Ferretti, Giovanni Gulisano & Giuseppe Di Vita. (2022) Italians’ behavior when dining out: Main drivers for restaurant selection and customers segmentation. International Journal of Gastronomy and Food Science 28, pages 100518.
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Kyung-Ja Kim & Kanghwa Choi. (2019) Bridging the Perception Gap between Management and Customers on DINESERV Attributes: The Korean All-You-Can-Eat Buffet. Sustainability 11:19, pages 5212.
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Kiarri N. Kershaw, Elizabeth Klikuszowian, Lauren Schrader, Juned Siddique, Linda Van Horn, Veronica Y. Womack & Shannon N. Zenk. (2019) Assessment of the influence of food attributes on meal choice selection by socioeconomic status and race/ethnicity among women living in Chicago, USA: A discrete choice experiment. Appetite 139, pages 19-25.
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송자현 & 김현정. (2015) Understanding the Effects of Hedonic and Utilitarian Values on Consumption Emotions and Customer Satisfaction. Culinary Science & Hospitality Research 21:5, pages 180-191.
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송자현 & 김현정. (2015) Understanding the Effects of Hedonic and Utilitarian Values on Consumption Emotions and Customer Satisfaction. Culinary Science & Hospitality Research 21:5, pages 180-191.
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