| Factors affecting customer intention to use online food delivery services before and during the COVID-19 pandemic C Hong, HH Choi, EKC Choi, HWD Joung Journal of Hospitality and Tourism Management 48, 509-518, 2021 | 218 | 2021 |
| Investigating key attributes in experience and satisfaction of hotel customer using online review data HJ Ban, H Choi, EK Choi, S Lee, HS Kim Sustainability 11 (23), 6570, 2019 | 98 | 2019 |
| Understanding vegetarian customers: the effects of restaurant attributes on customer satisfaction and behavioral intentions H Choi, HW Joung, EK Choi, HS Kim Journal of Foodservice Business Research 25 (3), 353-376, 2022 | 60 | 2022 |
| Understanding food truck customers: Selection attributes and customer segmentation H Choi, EK Choi, B Yoon, HW Joung International Journal of Hospitality Management 90, 102647, 2020 | 25 | 2020 |
| A positioning study of national food: In perspective of Korean, American, Chinese food tourists HY Choi, GH Kwak, HS Kim Culinary science and hospitality research 23 (2), 86-94, 2017 | 15 | 2017 |
| The study on job satisfaction, turnover intention and organization commitment of employees in domestic independent hotel and international chain hotels HD Kim, HY Choi, HS Kim Culinary science and hospitality research 23 (4), 216-224, 2017 | 10 | 2017 |
| A study on selection attributes, customer satisfaction and relationship orientation in franchised coffee shop among female customers in their 20s’: Focused on moderating effect … AR Jo, HY Choi, HS Kim Korean Journal of Hospitality & Tourism 25 (7), 1-15, 2016 | 8 | 2016 |
| Exploring restaurant selection attributes of vegetarian customers HY Choi, HW Joung Culinary Science & Hospitality Research 24 (7), 83-88, 2018 | 7 | 2018 |
| Craft beer consumption: the roles of motivation and personal involvement J Taylor, J Jo, HA Choi, T Ruetzler, HK Davison, D Reynolds International Journal of Hospitality Beverage Management 3, 2022 | 6 | 2022 |
| A study on the brand image differentiation strategy of food enterprise using the multidimensional scaling method 안혜림 Journal of Tourism Sciences 40 (10), 207-226, 2016 | 3 | 2016 |
| Surviving the Minimum Wage Increase: A Case Study of an Independent Restaurant J Ahn, D Kim, H Choi, EK Choi Journal of Hospitality & Tourism Cases 8 (1), 59-67, 2020 | | 2020 |
