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Kuo- Ning Liu & Clark Hu. (2022) Investigating the Impacts of Hotel Brand Experience on Brand Loyalty: The Mediating Role of Brand Positioning. International Journal of Hospitality & Tourism Administration 23:6, pages 1102-1124.
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Dogan Gursoy, Ali Selcuk Can, Nigel Williams & Yuksel Ekinci. (2021) Evolving impacts of COVID-19 vaccination intentions on travel intentions. The Service Industries Journal 41:11-12, pages 719-733.
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Kuo-Ning Liu, Tung-I Tsai, Qu Xiao & Clark Hu. (2021) The impact of experience on brand loyalty: Mediating effect of images of Taiwan hotels. Journal of China Tourism Research 17:3, pages 395-414.
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Jinhyun Jun & Susan W. Arendt. (2020) How do social norms affect customers’ food selections at restaurants? Investigating social norms misalignment using polynomial regression with response surface analysis. Journal of Hospitality Marketing & Management 29:6, pages 702-721.
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Weng Marc Lim, Teck Weng Jee, Kar Seng Loh & Elena Gregoria Chin-Fern Chai. (2020) Ambience and social interaction effects on customer patronage of traditional coffeehouses: Insights from kopitiams. Journal of Hospitality Marketing & Management 29:2, pages 182-201.
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Miao Zhang, Peter BeomCheol Kim & Warren Goodsir. (2019) Effects of service experience attributes on customer attitudes and behaviours: the case of New Zealand café industry. Journal of Hospitality Marketing & Management 28:1, pages 28-50.
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Yeon Ho Shin, Jinyoung Im, Seung Eun Jung & Kimberly Severt. (2019) Motivations behind Consumers’ Organic Menu Choices: The Role of Environmental Concern, Social Value, and Health Consciousness. Journal of Quality Assurance in Hospitality & Tourism 20:1, pages 107-122.
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Yeon Ho Shin, Jinyoung Im, Seung Eun Jung & Kimberly Severt. (2017) Consumers’ Willingness to Patronize Locally Sourced Restaurants: The Impact of Environmental Concern, Environmental Knowledge, and Ecological Behavior. Journal of Hospitality Marketing & Management 26:6, pages 644-658.
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Articles from other publishers (12)
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Yuting Wang & Chunxiao Li. (2022) Differences between the formation of tourism purchase intention and the formation of actual behavior: A meta-analytic review. Tourism Management 91, pages 104527.
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Arkadiusz T. Tomczyk, Dimitrios Buhalis, Daisy X.F. Fan & Nigel L. Williams. (2022) Price-personalization: Customer typology based on hospitality business. Journal of Business Research 147, pages 462-476.
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Waseem Khan, Mohd Imran Siddiquei, Syed Mohd Muneeb & Mohd Farhan. (2022) Factors affecting willingness to pay premium prices for socially responsible food products: Evidence from Indian consumers. Business and Society Review 127:2, pages 423-436.
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Artem Anyshchenko. (2022) Aligning Policy Design With Science to Achieve Food Security: The Contribution of Genome Editing to Sustainable Agriculture. Frontiers in Sustainable Food Systems 6.
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Oscar Hengxuan Chi, Gregory Denton & Dogan Gursoy. (2021) Interactive effects of message framing and information content on carbon offsetting behaviors. Tourism Management 83, pages 104244.
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Lu Lu & Christina Geng-qing Chi. (2018) An examination of the perceived value of organic dining. International Journal of Contemporary Hospitality Management 30:8, pages 2826-2844.
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Dogan Gursoy. (2018) Future of hospitality marketing and management research. Tourism Management Perspectives 25, pages 185-188.
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Caterina Contini, Caterina Romano, Fabio Boncinelli, Gabriele Scozzafava & Leonardo Casini. (2017) Does ‘local’ matter in restaurant choice? Results of a discrete choice experiment targeting German and Italian consumers. Agricultural and Food Economics 5:1.
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Gabriele Scozzafava, Caterina Contini, Caterina Romano & Leonardo Casini. (2017) Eating out: which restaurant to choose?. British Food Journal 119:8, pages 1870-1883.
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