| Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment J Ha, SCS Jang International journal of hospitality management 29 (3), 520-529, 2010 | 1001 | 2010 |
| Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants J Ha, SCS Jang International Journal of Hospitality Management 29 (1), 2-13, 2010 | 861 | 2010 |
| Perceived justice in service recovery and behavioral intentions: The role of relationship quality J Ha, SCS Jang International Journal of Hospitality Management 28 (3), 319-327, 2009 | 488 | 2009 |
| The effects of dining atmospherics on behavioral intentions through quality perception J Ha, SCS Jang Journal of services marketing 26 (3), 204-215, 2012 | 327 | 2012 |
| Effects of ethnic authenticity: Investigating Korean restaurant customers in the US SCS Jang, J Ha, K Park International Journal of Hospitality Management 31 (3), 990-1003, 2012 | 268 | 2012 |
| Attributes, consequences, and consumer values: A means‐end chain approach across restaurant segments J Ha, SC Jang International Journal of Contemporary Hospitality Management 25 (3), 383-409, 2013 | 184 | 2013 |
| Variety seeking in restaurant choice and its drivers J Ha, SCS Jang International Journal of Hospitality Management 32, 155-168, 2013 | 149 | 2013 |
| An experimental investigation on the determinants of online hotel booking intention K Park, J Ha, JY Park Journal of Hospitality Marketing & Management 26 (6), 627-643, 2017 | 79 | 2017 |
| The influence of cultural experience: Emotions in relation to authenticity at ethnic restaurants SC Jang, J Ha Journal of Foodservice Business Research 18 (3), 287-306, 2015 | 76 | 2015 |
| Consumer dining value: does it vary across different restaurant segments? J Ha, S Jang Journal of Foodservice Business Research 15 (2), 123-142, 2012 | 61 | 2012 |
| Determinants of diners' variety seeking intentions J Ha, SC Jang Journal of Services Marketing 27 (2), 155-165, 2013 | 60 | 2013 |
| Do loyal customers perceive the quality of restaurant attributes differently?: A study of Korean restaurant customers S Jang, J Ha Journal of Foodservice Business Research 17 (3), 257-266, 2014 | 31 | 2014 |
| Why do people try different restaurants? The investigation of personality, involvement, and customer satisfaction J Ha International Journal of Hospitality & Tourism Administration 21 (4), 456-470, 2020 | 13 | 2020 |
| “Why do you dine at Korean restaurants?” An ethnic food consumption model approach J Ha Journal of Foodservice Business Research 22 (2), 132-149, 2019 | 13 | 2019 |
| Boredom and moderating variables for customers’ novelty seeking J Ha, SC Jang Journal of Foodservice Business Research 18 (4), 404-422, 2015 | 9 | 2015 |
| Examination of web-accessibility in the restaurant industry K Park, J Ha Journal of Foodservice Business Research 26 (6), 823-842, 2023 | 6 | 2023 |
| Diners' novelty seeking: a moderator variable perspective. JY Ha, SC Jang | | 2013 |
SooCheong (Shawn) Jang, Ph.D.Professor, School of Hospitality and Tourism Management, Purdue University, USA在 purdue.edu 的电子邮件经过验证
