All Stories

  1. Confucianism and Generation Y: how do two contrary value sets influence the hotel industry and East Asian young employees

    Article • Journal of Tourism and Cultural Change, July 2019, Taylor & Francis

    Professor Kisang Ryu

  2. Why the tripartite relationship of place attachment, loyalty, and pro-environmental behaviour matter?

    Article • Asia Pacific Journal of Tourism Research, January 2019, Taylor & Francis

    Professor Kisang Ryu

  3. Interrelationships between tourist involvement, tourist experience, and environmentally responsible behavior: a case study of Nansha Wetland Park, China

    Article • Journal of Travel & Tourism Marketing, February 2018, Taylor & Francis

    Professor Kisang Ryu

  4. Alternative healthy food choice for tourists: Developing Buddhist temple cuisine

    Article • International Journal of Tourism Research, December 2017, Wiley

    Professor Kisang Ryu, Kwon-Soo Kim, Dr. Timothy J. Lee

  5. The promotion of health tourism products for domestic tourists

    Article • International Journal of Tourism Research, December 2017, Wiley

    Professor Kisang Ryu, Dr. Timothy J. Lee

  6. Bringing them back to spend more: student foodservice experiences to satisfy their taste buds

    Article • Young Consumers Insight and Ideas for Responsible Marketers, June 2015, Emerald

    Dr Faizan Ali, Professor Kisang Ryu

  7. Influence of Experiences on Memories, Satisfaction and Behavioral Intentions: A Study of Creative Tourism

    Article • Journal of Travel & Tourism Marketing, May 2015, Taylor & Francis

    Dr Faizan Ali, Professor Kisang Ryu

  8. A study of the characteristics of Dongchimi consumption behavior for development of new Dongchimi products

    Article • Nutrition & Food Science, March 2015, Emerald

    Professor Kisang Ryu

  9. Understanding convention attendee behavior from the perspective of self-congruity: The case of academic association convention

    Article • International Journal of Hospitality Management, June 2013, Elsevier

    Professor Kisang Ryu

  10. Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea

    Article • International Journal of Hospitality Management, June 2013, Elsevier

    Professor Kisang Ryu

  11. Destination-Image Recovery Process and Visit Intentions: Lessons Learned from Hurricane Katrina

    Article • Journal of Hospitality Marketing & Management, February 2013, Taylor & Francis

    Professor Kisang Ryu

  12. Antecedents and Consequences of Customers' Menu Choice in an Authentic Chinese Restaurant Context

    Article • Journal of Hospitality Marketing & Management, November 2012, Taylor & Francis

    Professor Kisang Ryu

  13. The theory of repurchase decision-making (TRD): Identifying the critical factors in the post-purchase decision-making process

    Article • International Journal of Hospitality Management, September 2012, Elsevier

    Professor Kisang Ryu

  14. The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions

    Article • International Journal of Contemporary Hospitality Management, March 2012, Emerald

    Professor Kisang Ryu

  15. New or repeat customers: How does physical environment influence their restaurant experience?

    Article • International Journal of Hospitality Management, September 2011, Elsevier

    Professor Kisang Ryu

  16. Predicting Tourists' Intention to Try Local Cuisine Using a Modified Theory of Reasoned Action: The Case of New Orleans

    Article • Journal of Travel & Tourism Marketing, July 2010, Taylor & Francis

    Professor Kisang Ryu

  17. Assessing Hospitality Programs Using Objective Criteria: An Exploratory Study

    Article • Journal of Teaching in Travel & Tourism, May 2010, Taylor & Francis

    Professor Kisang Ryu

  18. Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast‐casual restaurant industry

    Article • International Journal of Contemporary Hospitality Management, April 2010, Emerald

    Professor Kisang Ryu

  19. Consumer behaviors towards ready-to-eat foods based on food-related lifestyles in Korea

    Article • Nutrition Research and Practice, January 2010, The Korean Nutrition Society and The Korean Society of Community Nutrition (KAMJE)

    Professor Kisang Ryu

  20. RETRACTED ARTICLE: Influence of restaurants' physical environments on emotion and behavioral intention

    Article • Service Industries Journal, October 2008, Taylor & Francis

    Professor Kisang Ryu

  21. The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions

    Article • International Journal of Hospitality Management, September 2008, Elsevier

    Professor Kisang Ryu

  22. DINESCAPE: A Scale for Customers' Perception of Dining Environments

    Article • Journal of Foodservice Business Research, April 2008, Taylor & Francis

    Professor Kisang Ryu

  23. Moderating Role of Personal Characteristics in Forming Restaurant Customers' Behavioral Intentions: An Upscale Restaurant Setting

    Article • Journal of Hospitality & Leisure Marketing, September 2007, The Haworth Press

    Professor Kisang Ryu

  24. Cross-balance sheet interdependencies of restaurant firms: a canonical correlation analysis

    Article • International Journal of Hospitality Management, March 2006, Elsevier

    Professor Kisang Ryu

  25. Performance Measurement Through Cash Flow Ratios and Traditional Ratios: A Comparison of Commercial and Casino Hotel Companies

    Article • The Journal of Hospitality Financial Management, September 2004, Taylor & Francis

    Professor Kisang Ryu

  26. The Evaluation of Forecasting Methods at an Institutional Foodservice Dining Facility

    Article • The Journal of Hospitality Financial Management, September 2003, Taylor & Francis

    Professor Kisang Ryu

  27. Forecasting Methods and Seasonal Adjustment for a University Foodservice Operation

    Article • Journal of Foodservice Business Research, July 2003, Taylor & Francis

    Professor Kisang Ryu