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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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Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention
Han, Heesup; Hyun, Sunghyup Sean - In: International journal of hospitality management 63 (2017), pp. 82-92
Persistent link: https://www.econbiz.de/10011705783
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How can employees engage customers? : application of social penetration theory to the full-service restaurant industry by gender
Hwang, Jinsoo; Han, Heesup; Kim, Seongseop - In: International journal of contemporary hospitality management 27 (2015) 6, pp. 1117-1134
Persistent link: https://www.econbiz.de/10011403001
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Bringing them back to spend more : student foodservice experiences to satisfy their taste buds
Ali, Faizan; Ryu, Kisang - In: Young consumers : insight and ideas for responsible … 16 (2015) 2, pp. 235-248
Persistent link: https://www.econbiz.de/10011382852
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Influence of restaurants' physical environments on emotion and behavioral intention
Ryu, Kisang; Jang, Soocheong - In: The service industries journal 28 (2008) 7/8, pp. 1151-1165
Persistent link: https://www.econbiz.de/10003793322
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The roles of the physical environment, price perception, and costumer satisfaction in determining customer loyalty in the restaurant industry
Han, Heesup; Ryu, Kisang - In: Journal of hospitality & tourism research : JHTR ; the … 33 (2009) 4, pp. 487-510
Persistent link: https://www.econbiz.de/10003903184
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A consumption emotion measurement development : a full-service restaurant setting
Han, Heesup; Back, Ki-joon; Barrett, Betsy - In: The service industries journal 30 (2010) 1/2, pp. 299-320
Persistent link: https://www.econbiz.de/10003964434
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The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions
Ryu, Kisang; Lee, Hye-rin; Kim, Woon Gon - In: International journal of contemporary hospitality management 24 (2012) 2, pp. 200-223
Persistent link: https://www.econbiz.de/10009544226
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A model of a patron's innovativeness formation toward a chain restaurant brand
Hyun, Sean Sunghyup; Han, Heesup - In: International journal of contemporary hospitality management 24 (2012) 2, pp. 175-199
Persistent link: https://www.econbiz.de/10009544227
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Investigating the key factors affecting behavioral intentions : evidence from a full-service restaurant setting
Jani, Dev; Han, Heesup - In: International journal of contemporary hospitality management 23 (2011) 7, pp. 1000-1018
Persistent link: https://www.econbiz.de/10009383512