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What drives customers' willingness to pay price premiums for luxury gastronomic experiences at michelin-starred restaurants?
Kiatkawsin, Kiattipoom; Han, Heesup - In: International journal of hospitality management 82 (2019), pp. 209-219
Persistent link: https://www.econbiz.de/10012121696
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Enhancing ethnic food acceptance and reducing perceived risk : the effects of personality traits, cultural familiarity, and menu framing
Jang, Soocheong; Kim, DongHee - In: International journal of hospitality management 47 (2015), pp. 85-95
Persistent link: https://www.econbiz.de/10011312542
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How risky are services? : an empirical investigation on the antecedents and consequences of perceived risk for hotel service
Sun, Jin - In: International journal of hospitality management 37 (2014), pp. 171-179
Persistent link: https://www.econbiz.de/10010354186
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The motivations of visiting upscale restaurants during the COVID-19 pandemic : the role of risk perception and trust in government
Dedeoğlu, Bekir Bora; Boğan, Erhan - In: International journal of hospitality management 95 (2021), pp. 1-11
Persistent link: https://www.econbiz.de/10012547969
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Ghost kitchens on the rise : effects of knowledge and perceived benefit-risk on customers’ behavioral intentions
Cai, Ruiying; Leung, Xi Y.; Chi, Christina Geng-Qing - In: International journal of hospitality management 101 (2022), pp. 1-9
Persistent link: https://www.econbiz.de/10013271301
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Restaurants and COVID-19 : what are consumers' risk perceptions about restaurant food and its packaging during the pandemic?
Byrd, Karen; Her, Eun Sol; Fan, Alei; Almanza, Barbara; … - In: International journal of hospitality management 94 (2021), pp. 1-9
Persistent link: https://www.econbiz.de/10012495008
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Capsule hotels : offering experiential value or perceived as risky by tourists? : an optimum stimulation level model
Chen, Huei-Ju; Wong, Soke Wen; Bilgihan, Anil; Okumus, Fevzi - In: International journal of hospitality management 86 (2020), pp. 1-10
Persistent link: https://www.econbiz.de/10012241480
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How to enhance the image of edible insect restaurants : focusing on perceived risk theory
Hwang, Jinsoo; Choe, Ja Young - In: International journal of hospitality management 87 (2020), pp. 1-11
Persistent link: https://www.econbiz.de/10012241560
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New measuring stick on sharing accommodation : guest-perceived benefits and risks
Lee, Seung Hyun - In: International journal of hospitality management 87 (2020), pp. 1-9
Persistent link: https://www.econbiz.de/10012241732
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A nonlinear approach to the congruence of perceived uncertainty and information sharing with suppliers : effects upon startup and established restaurants
Cho, Meehee; Bonn, Mark Andrew; Kang, Sora - In: International journal of hospitality management 58 (2016), pp. 82-94
Persistent link: https://www.econbiz.de/10011581396