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Yongping Zhong
Department of International Trade, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea

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Journal article
Published: 05 February 2021 in Sustainability
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Currently, living with COVID-19 under certain protective measures still continues as the “new normal” for most of the world. The disruption that the pandemic has caused to societies and economies, especially to the restaurant industry, may last longer than some had thought. This study intended to find out the key drivers of consumers’ dining-out intentions and their internal relationships. We adopted the structural equation modeling (SEM) method with 508 surveys collected from China and Korea. The results were as follows: perceived psychological risks, subjective norms, and enjoyment are influential to consumers’ dining-out intentions but not restaurant precautionary measures or perceived physical risk; subjective norms have direct implications on both perceived psychological and physical risks, while restaurant precautionary measures can only significantly affect perceived physical risk; enjoyment can be negatively influenced by perceived psychological and physical risks; country can moderate the relationships between subjective norms, perceived physical/psychological risk, and enjoyment. This study provides further understanding of the current food consumption patterns, which will help restaurants set up strategies accordingly to sustain their businesses and get them more prepared for any future outbreaks.

ACS Style

Yongping Zhong; Segu Oh; Hee Moon. What Can Drive Consumers’ Dining-Out Behavior in China and Korea during the COVID-19 Pandemic? Sustainability 2021, 13, 1724 .

AMA Style

Yongping Zhong, Segu Oh, Hee Moon. What Can Drive Consumers’ Dining-Out Behavior in China and Korea during the COVID-19 Pandemic? Sustainability. 2021; 13 (4):1724.

Chicago/Turabian Style

Yongping Zhong; Segu Oh; Hee Moon. 2021. "What Can Drive Consumers’ Dining-Out Behavior in China and Korea during the COVID-19 Pandemic?" Sustainability 13, no. 4: 1724.

Journal article
Published: 04 January 2021 in Technology in Society
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Technological development has drastically changed customers' daily lives by offering them new ways to shop. It also creates more opportunities for business to achieve sustainable success; however, both scholars and managers are still having relative difficulty in fully grasping customer behavior in terms of technology acceptance during the Industry 4.0. This study aims to investigate the possible factors that drive Chinese customers' willingness to utilize facial recognition payment. The findings showed that factors such as perceived enjoyment, facilitating conditions, personal innovativeness, coupon availability, perceived ease of use (PEOU), perceived usefulness (PU), and users' attitude are main drivers of customers' decisions to use facial recognition payment. Also, we found that gender differences exist in the adoption of facial recognition payment. Facilitating conditions have stronger effects on men's attitude towards usage, while coupon availability shapes female users' perception of usefulness more powerfully. By testing the extended technology acceptance model (TAM), this study seeks to gain more insight into technological change within society. Overall, investigation of the drivers of customer intention to use facial recognition payment, and exploration of their internal relationships will fulfil theoretical requirements and lead to a better understanding of customers' technology acceptance behavior, which in turn will provide greater theoretical and practical guidance for scholars and managers.

ACS Style

Yongping Zhong; Segu Oh; Hee Cheol Moon. Service transformation under industry 4.0: Investigating acceptance of facial recognition payment through an extended technology acceptance model. Technology in Society 2021, 64, 101515 .

AMA Style

Yongping Zhong, Segu Oh, Hee Cheol Moon. Service transformation under industry 4.0: Investigating acceptance of facial recognition payment through an extended technology acceptance model. Technology in Society. 2021; 64 ():101515.

Chicago/Turabian Style

Yongping Zhong; Segu Oh; Hee Cheol Moon. 2021. "Service transformation under industry 4.0: Investigating acceptance of facial recognition payment through an extended technology acceptance model." Technology in Society 64, no. : 101515.

Journal article
Published: 24 November 2020 in Sustainability
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Unexpected incidents are driving global supply chains to the brink of collapse. To effectively manage contingency events like the COVID-19 pandemic and improve operational performance, factors such as information technology (IT), relational competencies, cooperation with supply chain partners and integration of supply chain systems that contribute to cooperation are essential. This study found that IT and relational competencies positively influence the integration of supply chain systems, and relational competencies have a stronger implication on supply chain integration and collaboration. In addition, supply chain collaboration, strengthened by supply chain integration, positively affects contingency management. Finally, contingency management positively influences operational performance. In this study, we adopted partial least squares structural equation modeling (PLS-SEM) method in the analysis with 102 surveys collected from business managers. Through the evaluation of determinants of contingency management and supply chain performance, this study widens the theoretical base of supply chain management and provides managers with optimal ways to build a more resilient supply chain system to cope with unexpected incidents. Consequently, with collaboration-based contingency management, companies can solve problems properly and reduce additional loss, which will enhance operational performance and enable sustainable business success.

ACS Style

Segu Oh; Hee Moon; Yongping Zhong. Contingency Management and Supply Chain Performance in Korea: A COVID-19 Pandemic Approach. Sustainability 2020, 12, 9823 .

AMA Style

Segu Oh, Hee Moon, Yongping Zhong. Contingency Management and Supply Chain Performance in Korea: A COVID-19 Pandemic Approach. Sustainability. 2020; 12 (23):9823.

Chicago/Turabian Style

Segu Oh; Hee Moon; Yongping Zhong. 2020. "Contingency Management and Supply Chain Performance in Korea: A COVID-19 Pandemic Approach." Sustainability 12, no. 23: 9823.

Journal article
Published: 08 April 2020 in Foods
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The fast-food service industry has been growing rapidly across China over the last few decades. In accordance with the rising consumption level in the country, Chinese customers care increasingly about their food choices. The purpose of this study is to investigate the factors that can influence customer satisfaction, loyalty, and happiness, with a particular focus on the moderating role of gender. Data were collected through an online survey completed by customers who visited Western fast-food restaurants (KFC, McDonalds, etc.) in China. The structural equation model was applied to test 12 hypotheses. Results showed that perceived price, food, service, and physical environment quality positively affected customer satisfaction. Perceived price can significantly influence customers’ judgement of the quality dimensions of a restaurant. Moreover, customer satisfaction and happiness can lead to a sense of loyalty. Happiness functions as a mediator between satisfaction and loyalty. Nonetheless, our findings indicated that customers’ perceptions of food quality based on price and satisfaction levels based on service quality differ significantly between the genders, which demonstrated that gender moderation exists in food consumption. This study will contribute to a better understanding of managerial and theoretical perspectives, which will be beneficial for subsequent research.

ACS Style

Yongping Zhong; Hee Cheol Moon. What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender. Foods 2020, 9, 460 .

AMA Style

Yongping Zhong, Hee Cheol Moon. What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender. Foods. 2020; 9 (4):460.

Chicago/Turabian Style

Yongping Zhong; Hee Cheol Moon. 2020. "What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender." Foods 9, no. 4: 460.