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Mr. Junkyu Park
Kyung-Hee University

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Research Keywords & Expertise

0 Guanxi
0 direct complaints
0 switching intentions
0 service failure
0 negative-word-of-mouth

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Short Biography

College of Hotel and Tourism Management, Kyung Hee University, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea

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Journal article
Published: 23 March 2021 in Sustainability
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Due to the COVID-19 pandemic, restaurants worldwide, including China, have been forced to protect public health by following food safety standards and adapting to the necessary social distancing practices. Accordingly, restaurant diners who are concerned about food safety and unsure of whether it is truly safe to dine out, put more importance on the entire stages of service consumption. Restaurants must make their best efforts to minimize service failures in their service provision process and outcomes. Given that customers from different cultures are reported to evaluate service quality differently, this study was designed to investigate what actions Chinese customers who encounter service failures would take under the influence of Guanxi. Guanxi represents Chinese attitudes towards long-term individual and business relationships and ultimately involves moral obligations and mutual favors. Analyzing our structural equation model using 439 responses obtained from Chinese diners, this study determined that Chinese consumers would react differently in the service process failures and outcome failures in terms of negative word-of-mouth, direct complaints, switching intention, and revisit intention. More importantly, this study confirmed the significant moderating effects of Guanxi within the proposed relationships. Based on the study’s findings, useful implications are provided for academics and practitioners regarding sustained restaurant businesses.

ACS Style

Chenyu Zhang; Junkyu Park; Mark Bonn; Meehee Cho. Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on Guanxi. Sustainability 2021, 13, 3581 .

AMA Style

Chenyu Zhang, Junkyu Park, Mark Bonn, Meehee Cho. Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on Guanxi. Sustainability. 2021; 13 (6):3581.

Chicago/Turabian Style

Chenyu Zhang; Junkyu Park; Mark Bonn; Meehee Cho. 2021. "Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on Guanxi." Sustainability 13, no. 6: 3581.

Journal article
Published: 10 April 2020 in Sustainability
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As demand for temple food has significantly grown, this study’s objective was to conduct a market segmentation analysis of temple food consumer motives in order to develop effective marketing strategies. The study identified six motives specific to Korean temple food consumption representing “health-oriented,” “ethical vegetarianism,” “meditative mindfulness,” “educational experience,” “taste,” and “environment protection.” Motives were then used to generate four distinct temple food groups named Highly Motivated, Vegetarian, Environment-Oriented and Minimally Motivated. This study provided useful information for the application of Korean temple food marketing strategies for destinations featuring this growing trend in culinary tourism.

ACS Style

Junkyu Park; Mark A. Bonn; Meehee Cho. Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants. Sustainability 2020, 12, 3035 .

AMA Style

Junkyu Park, Mark A. Bonn, Meehee Cho. Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants. Sustainability. 2020; 12 (7):3035.

Chicago/Turabian Style

Junkyu Park; Mark A. Bonn; Meehee Cho. 2020. "Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants." Sustainability 12, no. 7: 3035.