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Ja Young (Jacey) Choe
Ja Young (Jacey) Choe
Sonstige NamenJa Young Choe
University of Macau
Bestätigte E-Mail-Adresse bei um.edu.mo - Startseite
Titel
Zitiert von
Zitiert von
Jahr
Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention
JYJ Choe, SS Kim
International journal of hospitality management 71, 1-10, 2018
6962018
The effect of celebrity on brand awareness, perceived quality, brand image, brand loyalty, and destination attachment to a literary festival
SS Kim, JYJ Choe, JF Petrick
Journal of destination marketing & management 9, 320-329, 2018
3712018
Food neophobia and willingness to try non-traditional foods for Koreans
JY Choe, MS Cho
Food Quality and Preference 22 (7), 671-677, 2011
2302011
Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty?
J Hwang, JYJ Choe, HM Kim, JJ Kim
International Journal of Hospitality Management 99, 103050, 2021
2092021
Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale
JYJ Choe, SS Kim
International journal of hospitality management 77, 245-259, 2019
1612019
Exploring perceived risk in building successful drone food delivery services
J Hwang, JY Choe
International Journal of Contemporary Hospitality Management 31 (8), 3249-3269, 2019
1392019
Innovative marketing strategies for the successful construction of drone food delivery services: Merging TAM with TPB
JY Choe, JJ Kim, J Hwang
Journal of Travel & Tourism Marketing 38 (1), 16-30, 2021
1212021
How to enhance the image of edible insect restaurants: Focusing on perceived risk theory
J Hwang, JY Choe
International Journal of Hospitality Management 87, 102464, 2020
1112020
Perceived risks from drone food delivery services before and after COVID-19
JY Choe, JJ Kim, J Hwang
International Journal of Contemporary Hospitality Management 33 (4), 1276-1296, 2021
1102021
Tourism in Hoi An, Vietnam: Impacts, perceived benefits, community attachment and support for tourism development
R Adongo, JY Choe, H Han
International Journal of Tourism Sciences 17 (2), 86-106, 2017
1082017
How are food value video clips effective in promoting food tourism? Generation Y versus non–Generation Y
SS Kim, JY Choe, S Lee
Visual Media and Tourism, 3-19, 2021
1002021
Application of consumer innovativeness to the context of robotic restaurants
JJ Kim, JY Choe, J Hwang
822021
Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists
S Kim, JY Choe
International Journal of Contemporary Hospitality Management 31 (1), 123-140, 2019
762019
Exploration of the successful glocalization of ethnic food: a case of Korean food
J Hwang, S Kim, JY Choe, CH Chung
International Journal of Contemporary Hospitality Management 30 (12), 3656-3676, 2018
592018
Efforts to globalize a national food: Market segmentation by reasons for ethnic food preferences
S Kim, JY Choe, A Lee
International Journal of Contemporary Hospitality Management 28 (10), 2310-2330, 2016
482016
The environmentally friendly role of edible insect restaurants in the tourism industry: Applying an extended theory of planned behavior
JYJ Choe, JJ Kim, J Hwang
International Journal of Contemporary Hospitality Management 32 (11), 3581-3600, 2020
462020
A comparative study on the motivated consumer innovativeness of drone food delivery services before and after the outbreak of COVID-19
J Hwang, JY Choe, YG Choi, JJ Kim
Journal of Travel & Tourism Marketing 38 (4), 368-382, 2021
432021
The antecedents and consequences of memorable brand experience: Human baristas versus robot baristas
J Hwang, JYJ Choe, HM Kim, JJ Kim
Journal of Hospitality and Tourism Management 48, 561-571, 2021
422021
Comparison of destination brand equity models of competitive convention cities in East Asia
S Kim, J Moon, J Choe
Journal of Convention & Event Tourism 17 (4), 318-342, 2016
362016
Effects of local food attributes on tourist dining satisfaction and future: The moderating role of food culture difference
S Kim, JY Choe, PB Kim
Journal of China Tourism Research 18 (1), 121-143, 2022
342022
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