| Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian–Russell model to restaurants SCS Jang, Y Namkung Journal of Business research 62 (4), 451-460, 2009 | 1607 | 2009 |
| Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioral intentions Y Namkung, SC Jang Journal of Hospitality & Tourism Research 31 (3), 387-409, 2007 | 1534 | 2007 |
| Are highly satisfied restaurant customers really different? A quality perception perspective Y Namkung, SC Jang International Journal of Contemporary Hospitality Management 20 (2), 142-155, 2008 | 603 | 2008 |
| Effects of restaurant green practices on brand equity formation: Do green practices really matter? Y Namkung, SCS Jang International Journal of Hospitality Management 33, 85-95, 2013 | 366 | 2013 |
| Effects of perceived service fairness on emotions, and behavioral intentions in restaurants Y Namkung, SCS Jang European journal of marketing 44 (9/10), 1233-1259, 2010 | 315 | 2010 |
| Effects of authentic atmospherics in ethnic restaurants: investigating Chinese restaurants SC Jang, Y Liu, Y Namkung International Journal of Contemporary Hospitality Management 23 (5), 662-680, 2011 | 298 | 2011 |
| The information quality and source credibility matter in customers’ evaluation toward food O2O commerce JW Kang, Y Namkung International Journal of Hospitality Management 78, 189-198, 2019 | 282 | 2019 |
| Are consumers willing to pay more for green practices at restaurants? Y Namkung, S Jang Journal of Hospitality & Tourism Research 41 (3), 329-356, 2017 | 261 | 2017 |
| The effects of interactional fairness on satisfaction and behavioral intentions: Mature versus non-mature customers Y Namkung, SCS Jang International Journal of Hospitality Management 28 (3), 397-405, 2009 | 173 | 2009 |
| The role of personalization on continuance intention in food service mobile apps: A privacy calculus perspective JW Kang, Y Namkung International Journal of Contemporary Hospitality Management 31 (2), 734-752, 2019 | 159 | 2019 |
| Customer complaints in restaurants: Do they differ by service stages and loyalty levels? Y Namkung, SCS Jang, SK Choi International Journal of Hospitality Management 30 (3), 495-502, 2011 | 153 | 2011 |
| The effects of employees’ business ethical value on person–organization fit and turnover intent in the foodservice industry HS Jung, Y Namkung, HH Yoon International Journal of Hospitality Management 29 (3), 538-546, 2010 | 142 | 2010 |
| Service failures in restaurants: Which stage of service failure is the most critical? Y Namkung, S Jang Cornell Hospitality Quarterly 51 (3), 323-343, 2010 | 130 | 2010 |
| The effect of corporate social responsibility on brand equity and the moderating role of ethical consumerism: The case of Starbucks JW Kang, Y Namkung Journal of Hospitality & Tourism Research 42 (7), 1130-1151, 2018 | 84 | 2018 |
| The impact of restaurant patrons’ flow experience on SNS satisfaction and offline purchase intentions JW Kang, H Lee, Y Namkung International Journal of Contemporary Hospitality Management 30 (2), 797-816, 2018 | 67 | 2018 |
| Clients’ safe food-handling knowledge and risk behavior in a home-delivered meal program BA Almanza, Y Namkung, JA Ismail, DC Nelson Journal of the American Dietetic Association 107 (5), 816-821, 2007 | 64 | 2007 |
| The effects of instagram marketing activities on customer-based brand equity in the coffee industry CI Park, Y Namkung Sustainability 14 (3), 1657, 2022 | 60 | 2022 |
| Identifying the underlying structure of perceived service fairness in restaurants Y Namkung, SC Jang, B Almanza, J Ismail International Journal of Contemporary Hospitality Management 21 (4), 375-392, 2009 | 56 | 2009 |
| Restaurant information sharing on social networking sites: do network externalities matter? JW Kang, Y Namkung Journal of Hospitality & Tourism Research 40 (6), 739-763, 2016 | 49 | 2016 |
| A grounded theory approach to understanding the website experiences of restaurant customers Y Namkung, SY Shin, IS Yang Journal of Foodservice Business Research 10 (1), 77-99, 2007 | 44 | 2007 |
SooCheong (Shawn) Jang, Ph.D.Professor, School of Hospitality and Tourism Management, Purdue University, USApurdue.edu의 이메일 확인됨
