| Restaurant's decision to purchase local foods: Influence of value chain activities A Sharma, J Moon, C Strohbehn International Journal of Hospitality Management 39, 130-143, 2014 | 147 | 2014 |
| Attributes of the coffee shop business related to customer satisfaction WS Lee, J Moon, M Song Journal of Foodservice Business Research 21 (6), 628-641, 2018 | 130 | 2018 |
| Synergy of corporate social responsibility and service quality for airlines: The moderating role of carrier type K Seo, J Moon, S Lee Journal of Air Transport Management 47, 126-134, 2015 | 95 | 2015 |
| Exploration of sharing accommodation platform airbnb using an extended technology acceptance model J Jung, E Park, J Moon, WS Lee Sustainability 13 (3), 1185, 2021 | 67 | 2021 |
| Antecedents of purchase intention at Starbucks in the context of COVID-19 pandemic J Shim, J Moon, M Song, WS Lee Sustainability 13 (4), 1758, 2021 | 59 | 2021 |
| Effects of leisure participation on life satisfaction in older Korean adults: A panel analysis H Yoon, WS Lee, KB Kim, J Moon International journal of environmental research and public health 17 (12), 4402, 2020 | 59 | 2020 |
| Application of upper echelon theory for corporate social responsibility dimensions: Evidence from the restaurant industry WS Lee, KA Sun, J Moon Journal of Quality Assurance in Hospitality & Tourism 19 (3), 387-414, 2018 | 58 | 2018 |
| Influential attributes for the selection of luxury camping: A mixed-logit method WS Lee, JK Lee, J Moon Journal of Hospitality and Tourism Management 40, 88-93, 2019 | 57 | 2019 |
| Determinants of CEO strategic risk-taking in the airline industry WS Lee, J Moon Tourism Management Perspectives 18, 111-117, 2016 | 56 | 2016 |
| The impact of CSR on corporate value of restaurant businesses using triple bottom line theory J Shim, J Moon, WS Lee, N Chung Sustainability 13 (4), 2131, 2021 | 54 | 2021 |
| Determinants of restaurant internationalization: an upper echelons theory perspective WS Lee, I Kim, J Moon International Journal of Contemporary Hospitality Management 28 (12), 2864-2887, 2016 | 51 | 2016 |
| Limited time or limited quantity? The impact of other consumer existence and perceived competition on the scarcity messaging-Purchase intention relation M Song, S Choi, J Moon Journal of Hospitality and Tourism Management 47, 167-175, 2021 | 46 | 2021 |
| Application of the technology acceptance model to food delivery apps WS Lee, M Song, J Moon, R Tang British Food Journal 125 (1), 49-64, 2023 | 45 | 2023 |
| Determinants of the payout decision in the airline industry J Moon, WS Lee, J Dattilo Journal of Air Transport Management 42, 282-288, 2015 | 43 | 2015 |
| Study on the preference for capsule hotel attributes using a choice experiment WS Lee, JK Lee, J Moon Tourism Economics 24 (4), 492-499, 2018 | 38 | 2018 |
| Franchising effects on the lodging industry: Optimal franchising proportion in terms of profitability and intangible value J Moon, A Sharma Tourism Economics 20 (5), 1027-1045, 2014 | 36 | 2014 |
| Evaluation of firefly as a tourist attraction and resource using contingent valuation method based on a new environmental paradigm YT Hwang, J Moon, WS Lee, SA Kim, J Kim Journal of Quality Assurance in Hospitality & Tourism 21 (3), 320-336, 2020 | 29 | 2020 |
| Food choices and service evaluation under time constraints: the school lunch environment A Sharma, J Moon, L Bailey-Davis, M Conklin International Journal of Contemporary Hospitality Management 29 (12), 3191-3210, 2017 | 25 | 2017 |
| Determinants of systematic risk in the online travel agency industry WS Lee, J Moon, S Lee, D Kerstetter Tourism Economics 21 (2), 341-355, 2015 | 25 | 2015 |
| Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory JM Shim, WS Lee, J Moon, M Song British Food Journal 123 (12), 4421-4435, 2021 | 24 | 2021 |
