Výsledky vyhľadávania - "Namkung, Young"

A literature review on green brand equity and future research directions.

Autori: Trinh, Hang Thi Thu Hue, Truong Thi Luu, Thi-Minh-Ngoc a ďalší

Zdroj: Discover Sustainability; 11/28/2025, Vol. 6 Issue 1, p1-27, 27p

Can service technologies make you feel justice like human agents?

Autori: Kwon, Ahmin Chung, Lana Namkung, Young

Zdroj: Journal of Services Marketing; 2025, Vol. 39 Issue 7, p864-879, 16p

Predmety: PROCEDURAL justice, QUALITY of service, CUSTOMER satisfaction, SOCIAL justice, CUSTOMER services, ATTITUDE change (Psychology)

Mapping the scholarly research on restaurants: a bibliometric analysis.

Autori: Rejeb, Abderahman Rejeb, Karim Abdollahi, Alireza a ďalší

Zdroj: Journal of Foodservice Business Research; 2024, Vol. 27 Issue 5, p523-572, 50p

Predmety: CUSTOMER satisfaction, BIBLIOMETRICS, CONSUMER behavior, SOCIAL responsibility of business, SCIENCE databases

Consumer Values, Attitudes, and Behavior towards Plant-Based Alternatives.

Autori: Park, Cho-I Namkung, Young

Zdroj: Foods; Aug2024, Vol. 13 Issue 16, p2561, 12p

Predmety: CONSUMER behavior, CONSUMER attitudes, STRUCTURAL equation modeling, CONSUMER research, CONSCIOUSNESS

Customer Engagement in Utilitarian vs. Hedonic Service Contexts.

Autori: Barrett, Jenna Adriana Maeve Jaakkola, Elina Heller, Jonas a ďalší

Zdroj: Journal of Service Research; Nov2025, Vol. 28 Issue 4, p614-633, 20p

Predmety: UTILITARIANISM, HEALTH care industry, CONSUMPTION (Economics), HYPOTHESIS, CUSTOMER relations, FINANCIAL services industry, CUSTOMER experience

How Ethical Behavior Is Considered in Different Contexts: A Bibliometric Analysis of Global Research Trends.

Autori: Vu Lan Oanh, Le Tettamanzi, Patrizia Tien Minh, Dinh a ďalší

Zdroj: Administrative Sciences (2076-3387); Sep2024, Vol. 14 Issue 9, p200, 38p

Predmety: BIBLIOMETRICS, BUSINESS ethics, APPLIED psychology, SUSTAINABLE development, BEHAVIORAL research

Measuring the Service Quality of Fresh Food Delivery Platforms: Development and Validation of the "Food PlatQual" Scale.

Autori: Kang, Jee-Won Namkung, Young

Zdroj: Sustainability (2071-1050); May2022, Vol. 14 Issue 10, p5940-5940, 19p

The Impact of the Perceived Values of Social Network Services (SNSs) on Brand Attitude and Value-Co-Creation Behavior in the Coffee Industry.

Autori: Kwon, Ah-Min Namkung, Young

Zdroj: Sustainability (2071-1050); May2022, Vol. 14 Issue 9, p5425-5425, 15p

Information and communication technologies in food services and restaurants: a systematic review.

Autori: Gonzalez, Reyes Gasco, Jose Llopis, Juan

Zdroj: International Journal of Contemporary Hospitality Management; 2022, Vol. 34 Issue 4, p1423-1447, 25p

Predmety: FOOD service, INFORMATION & communication technologies, RESTAURANT customer services, RESTAURANT reviews, SERVICE industries, CUSTOMER cocreation

0B0BFrom Plate to Planet: A Circular Economy Restaurant Model for Sustainable Tourism Through Resource Efficiency.

Autori: MASJHOER, Jussac Maulana

Zdroj: Journal of Hospitality & Tourism Issues (JOHTI); 2025, Vol. 7 Issue 1, p85-102, 18p

Predmety: ENVIRONMENTAL impact analysis, FOOD waste, CIRCULAR economy, ORGANIC wastes, SUSTAINABLE tourism

Customer complaints in restaurants: Do they differ by service stages and loyalty levels?

Autori: Namkung, Young Jang, SooCheong (Shawn) Choi, Soo Keun

Zdroj: International Journal of Hospitality Management. Sep2011, Vol. 30 Issue 3, p495-502. 8p.

Predmety: Consumer complaints, Restaurants, Loyalty, Quality of service, Customer services, Salutations

Geografický termín: United States

The role of personalization on continuance intention in food service mobile apps.

Autori: Kang, Jee-Won Namkung, Young

Zdroj: International Journal of Contemporary Hospitality Management; 2019, Vol. 31 Issue 2, p734-752, 19p

Predmety: MOBILE apps, FOOD service, TECHNOLOGICAL innovations, MOBILE communication systems, ELECTRONIC commerce

The Effect of Corporate Social Responsibility on Brand Equity and the Moderating Role of Ethical Consumerism: The Case of Starbucks.

Autori: Kang, Jee-Won Namkung, Young

Zdroj: Journal of Hospitality & Tourism Research; Sep2018, Vol. 42 Issue 7, p1130-1151, 22p

Predmety: SOCIAL responsibility of business, BRAND equity, CONSUMER ethics

Consumers' Intentions to Spread Negative Word of Mouth About Dynamic Pricing for Services: Role of Confusion and Unfairness Perceptions.

Autori: Bambauer-Sachse, Silke Young, Ashley

Zdroj: Journal of Service Research; Aug2024, Vol. 27 Issue 3, p364-380, 17p

Predmety: CONSUMER behavior, TIME-based pricing, WORD of mouth advertising, PRICES, PERCEPTION (Philosophy), CONSUMERS

Exploring How Consumers' Perceptions of Corporate Social Responsibility Impact Dining Intentions in Times of Crisis: An Application of the Social Identity Theory and Theory of Perceived Risk.

Autori: Noh, Yooin Liu, Pei

Zdroj: Journal of Risk & Financial Management; Feb2024, Vol. 17 Issue 2, p44, 16p

Predmety: SOCIAL responsibility of business, SOCIAL impact, PERCEIVED quality, PERCEPTION (Philosophy), RESTAURANT customer services, GROUP identity, RESTAURANTS, SOCIAL perception

Exploratory Study of Romanian Generation Z Perceptions of Green Restaurants.

Autori: Chiciudean, Daniel I. Shonkwiler, Vanessa P. Mureșan, Iulia C. a ďalší

Zdroj: Administrative Sciences (2076-3387); Jan2024, Vol. 14 Issue 1, p21, 19p

Predmety: YOUNG consumers, GENERATION Z, ORGANIC foods, GENERATION Z consumers, PRINCIPAL components analysis, RESTAURANTS, K-means clustering

Geografický termín: ROMANIA

An exploration of the impact of gender on customer engagement.

Autori: Gligor, David Bozkurt, Sıddık Welch, Emma a ďalší

Zdroj: Journal of Marketing Communications; Jun2023, Vol. 29 Issue 4, p379-402, 24p, 1 Diagram, 5 Charts, 5 Graphs

Predmety: CUSTOMER relations, BRAND identification, ROLE theory, SOCIAL role, GENDER, GROUP identity

The Effects of Instagram Marketing Activities on Customer-Based Brand Equity in the Coffee Industry.

Autori: Park, Cho-I Namkung, Young

Zdroj: Sustainability (2071-1050); Feb2022, Vol. 14 Issue 3, p1657, 1p

Instagram Users' Information Acceptance Process for Food-Content.

Autori: Lee, Hee-Min Kang, Jee-Won Namkung, Young a ďalší

Zdroj: Sustainability (2071-1050); Mar2021, Vol. 13 Issue 5, p2638-2638, 1p

"Touching" services: tangible objects create an emotional connection to services even before their first use.

Autori: Nägele, Nora von Walter, Benjamin Scharfenberger, Philipp a ďalší

Zdroj: Business Research; Jul2020, Vol. 13 Issue 2, p741-766, 26p

Predmety: MEMBERSHIP cards, QUALITY of service, PHYSICAL contact, GIFTS in business, BUILDING operation management