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Eojina Kim
Eojina Kim
Associate Professor, Pamplin College of Business, Virginia Tech
Verified email at vt.edu
Title
Cited by
Cited by
Year
The roles of attitude, subjective norm, and perceived behavioral control in the formation of consumers’ behavioral intentions to read menu labels in the restaurant industry
E Kim, S Ham, IS Yang, JG Choi
International Journal of Hospitality Management 35, 203-213, 2013
2632013
Measuring customer perceptions of restaurant innovativeness: Developing and validating a scale
E Kim, LR Tang, R Bosselman
International Journal of Hospitality Management 74, 85-98, 2018
932018
More than words: Do emotional content and linguistic style matching matter on restaurant review helpfulness?
X Wang, LR Tang, E Kim
International Journal of Hospitality Management 77, 438-447, 2019
902019
Restaurants’ disclosure of nutritional information as a corporate social responsibility initiative: Customers’ attitudinal and behavioral responses
E Kim, S Ham
International Journal of Hospitality Management 55, 96-106, 2016
892016
Investigating wellness tourists’ motivation, engagement, and loyalty: In search of the missing link
E Kim, L Chiang, L Tang
Journal of Travel & Tourism Marketing 34 (7), 867-879, 2017
802017
Towards quality of life: The effects of the wellness tourism experience
Y Luo, C Lanlung, E Kim, LR Tang, SM Song
Journal of Travel & Tourism Marketing 35 (4), 410-424, 2018
552018
Optimization of menu-labeling formats to drive healthy dining: An eye tracking study
E Kim, LR Tang, C Meusel, M Gupta
International Journal of Hospitality Management 70, 37-48, 2018
542018
Customer perceptions of innovativeness: An accelerator for value co-creation
E Kim, L Tang, R Bosselman
Journal of Hospitality & Tourism Research 43 (6), 807-838, 2019
512019
Rectifying failure of service: How customer perceptions of justice affect their emotional response and social media testimonial
E Kim, R Tang
Journal of Hospitality Marketing & Management 25 (8), 897-924, 2016
402016
The role of customer behavior in forming perceived value at restaurants: A multidimensional approach
E Kim, LR Tang
International Journal of Hospitality Management 87, 102511, 2020
392020
Engaging Restaurant Customers on Facebook: The Power of Belongingness Appeals on Social Media
R Gruss, E Kim, A Abrahams
Journal of Hospitality & Tourism Research 44 (2), 1096348019892071, 2020
382020
Do cultural norms affect social network behavior inappropriateness? A global study
M Gupta, I Uz, P Esmaeilzadeh, F Noboa, AA Mahrous, E Kim, G Miranda, ...
Journal of Business Research 85, 10-22, 2018
302018
The Impact of Restaurant Innovativeness on Consumer Loyalty: The Mediating Role of Perceived Quality
E Kim, JL Nicolau, L Tang
Journal of Hospitality & Tourism Research, 1096348020985586, 2021
172021
The Routledge handbook of hospitality marketing
D Gursoy
Routledge, 2018
142018
Finding the reviews on yelp that actually matter to me: Innovative approach of improving recommender systems
Y Luo, LR Tang, E Kim, X Wang
International Journal of Hospitality Management 91, 102697, 2020
132020
Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non …
V Kraak, SRG Patiņo, D Renukuntla, E Kim
International Journal of Environmental Research and Public Health 16 (15), 2732, 2019
122019
Current status and improvements of obesity related legislation
NS Kwak, E Kim, HR Kim
Korean Journal of Nutrition 43 (4), 413-423, 2010
112010
Development and validation of a measure of consumer behaviors toward nutritional labeling in restaurants
E Kim, S Ham
Journal of Foodservice Business Research 20 (5), 595-610, 2017
92017
Understanding customer perception of restaurant innovativeness and customer value co-creation behavior
E Kim
92016
Exploring the Determinants of e-Commerce by Integrating a Technology–Organization–Environment Framework and an Expectation–Confirmation Model
SM Song, E Kim, RL Tang, R Bosselman
Tourism analysis 20 (6), 689-696, 2015
82015
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