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With the emergence of three-dimensional (3D) printers and the fourth industrial revolution, a variety of alternative foods have been produced by the adoption of 3D food printing technology. Thus, this study was designed to identify how 3D printed food attributes play roles within the value-attitude-behavior model. Food neophobia and food technology neophobia were tested as moderators. Results confirmed significant and positive roles of 3D printed food attributes (health, fun, creativity and natural content) in the VAB model. More importantly, ‘natural content’ was the most important attribute to form perceived values. Also, results indicated that the effects of ‘natural content’ and ‘creativity’ on perceived values were significantly influenced by food neophobia while the relationship between ‘natural content’ and hedonic value was significantly moderated by food technology neophobia. Based on our findings, important implications are offered both academics and practitioners.
Kyung Hee Lee; Kyeong Hoe Hwang; Misoo Kim; Meehee Cho. 3D printed food attributes and their roles within the value-attitude-behavior model: Moderating effects of food neophobia and food technology neophobia. Journal of Hospitality and Tourism Management 2021, 48, 46 -54.
AMA StyleKyung Hee Lee, Kyeong Hoe Hwang, Misoo Kim, Meehee Cho. 3D printed food attributes and their roles within the value-attitude-behavior model: Moderating effects of food neophobia and food technology neophobia. Journal of Hospitality and Tourism Management. 2021; 48 ():46-54.
Chicago/Turabian StyleKyung Hee Lee; Kyeong Hoe Hwang; Misoo Kim; Meehee Cho. 2021. "3D printed food attributes and their roles within the value-attitude-behavior model: Moderating effects of food neophobia and food technology neophobia." Journal of Hospitality and Tourism Management 48, no. : 46-54.
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.
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 StyleChenyu 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 StyleChenyu 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.
Although Korea is considered as being successful in controlling the coronavirus disease without a lockdown, the COVID-19 pandemic has led to enormous changes in Korean restaurant operations. This study was designed to document the impact of clean safety food message framing as a survival strategy for small independent restaurants on customer repurchase intention and actual sales. Results indicated that customer intention to repurchase menu items to which message framing were applied significantly improved sales performance of specific restaurant menu items identified in this study. Such positive effects remained stable, which in turn confirmed that clean safety message framing can be a highly efficient sales promotion strategy for small, independent restaurants, specifically during pandemic such as COVID-19. These findings can be employed by restaurants to achieve sustained competitive advantages through the development of more appropriate types of clean safety message framing targeted to consumers who are skeptical to dine-in or order from restaurants.
Kwangji Kim; Mark A. Bonn; Meehee Cho. Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic. Journal of Hospitality and Tourism Management 2021, 46, 423 -431.
AMA StyleKwangji Kim, Mark A. Bonn, Meehee Cho. Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic. Journal of Hospitality and Tourism Management. 2021; 46 ():423-431.
Chicago/Turabian StyleKwangji Kim; Mark A. Bonn; Meehee Cho. 2021. "Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic." Journal of Hospitality and Tourism Management 46, no. : 423-431.
This study focused on identifying strategic criteria involved in selecting suppliers of restaurant products/services specific to casual dining, full service independent restaurants to obtain operational and strategic benefits for those managers operating in this highly competitive marketplace. A total of 765 responses were obtained from managers at independently owned restaurants throughout the U.S. Results revealed that ‘product’ and ‘financial/technical’ criteria had significant and positive effects upon operational benefits, while ‘product’ and ‘service’ had positive effects upon strategic benefits. When the sample was segmented into low and high supplier partnership groups, the positive effects of ‘financial/technical’ and ‘cost/price’ were significantly greater for the ‘high’ partnership group pertaining to operational benefits. ‘Product’ and ‘service’ and their effects upon strategic benefits were greatest for the high partnership group. Based on our findings, implications, limitations, and recommendations for future studies have been provided.
Meehee Cho; Mark A. Bonn; Larry Giunipero; John S. Jaggi. Supplier selection and partnerships: Effects upon restaurant operational and strategic benefits and performance. International Journal of Hospitality Management 2021, 94, 102781 .
AMA StyleMeehee Cho, Mark A. Bonn, Larry Giunipero, John S. Jaggi. Supplier selection and partnerships: Effects upon restaurant operational and strategic benefits and performance. International Journal of Hospitality Management. 2021; 94 ():102781.
Chicago/Turabian StyleMeehee Cho; Mark A. Bonn; Larry Giunipero; John S. Jaggi. 2021. "Supplier selection and partnerships: Effects upon restaurant operational and strategic benefits and performance." International Journal of Hospitality Management 94, no. : 102781.
During the COVID-19 pandemic, restaurant sanitation and disinfection have become more important than ever although customers can hardly check visually. The most recent research argues that one invisible element leaving people vulnerable to the health effects of COVID-19 is particulate matter (PM), micron-sized particles known to cause acute or chronic respiratory illnesses, including lung cancer. While research shows PM is emitted from cooking, this study examines indoor PM pollution of an open-kitchen full-service chain restaurant, where commercial cooking occurs in the dining room, as a case study. The results of a week-long field test showed offensively harmful levels of PM10 and PM2.5, far beyond US EPA and WHO standards, while ambient outdoor PM associated with the sample restaurant was safe. The study reveals that working or frequently dining in an open-kitchen restaurant where grilling or frying takes place is likely to cause respiratory health problems and elevate susceptibility to COVID-19 unless surveillance and preventative measures are taken. Based on our findings, implications and recommendations for the industry are provided.
Howook (Sean) Chang; Bradford Capuozzo; Bendegul Okumus; Meehee Cho. Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant. International Journal of Hospitality Management 2021, 94, 102854 -102854.
AMA StyleHowook (Sean) Chang, Bradford Capuozzo, Bendegul Okumus, Meehee Cho. Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant. International Journal of Hospitality Management. 2021; 94 ():102854-102854.
Chicago/Turabian StyleHowook (Sean) Chang; Bradford Capuozzo; Bendegul Okumus; Meehee Cho. 2021. "Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant." International Journal of Hospitality Management 94, no. : 102854-102854.
The wine industry impacts the environment due to its massive scale of production, distribution, and retail. Wine retailers’ green purchasing is essential for changing environmental initiatives because purchasing is a key function for managing an upstream supply chain and to further achieve sustainability throughout the entire supply chain. Thus, this study was designed to identify important drivers of wine retailers’ green purchasing by incorporating both individual factors (values and competences) and organizational culture. Hierarchical linear modeling was employed to analyze the nested data obtained from 457 purchasing managers working for 10 wine retail companies in the United States. Results documented that individual values (social desire and moral attitudes), cognitive competence, and organizational culture such as the ethical behavior of top management, positively and directly influenced wine retailers’ green purchasing behavior. In addition, the study findings revealed that the effects of individual values and cognitive competence on wine retailers’ green purchasing behavior were positively enhanced when organizational culture was formed based on top management’s ethical behavior, codes of conduct and incentives. Implications for developing effective methods for improving wine retailers’ green purchasing behavior are presented and discussed.
Mark A. Bonn; Yongsung Chun; Joanne Jung-Eun Yoo; Meehee Cho. Green Purchasing by Wine Retailers: Roles of Individual Values, Competences and Organizational Culture. Cornell Hospitality Quarterly 2020, 62, 324 -336.
AMA StyleMark A. Bonn, Yongsung Chun, Joanne Jung-Eun Yoo, Meehee Cho. Green Purchasing by Wine Retailers: Roles of Individual Values, Competences and Organizational Culture. Cornell Hospitality Quarterly. 2020; 62 (3):324-336.
Chicago/Turabian StyleMark A. Bonn; Yongsung Chun; Joanne Jung-Eun Yoo; Meehee Cho. 2020. "Green Purchasing by Wine Retailers: Roles of Individual Values, Competences and Organizational Culture." Cornell Hospitality Quarterly 62, no. 3: 324-336.
Considering the growing popularity meal kits are undergoing in today's grocery sales market, and also with respect to barriers presented for restaurant dining due to the Covid-19 pandemic, it is essential to obtain more knowledge surrounding those product and service attributes pertaining to consumers and meal kits. Thus, this study was designed to investigate meal kits' essential attributes representing food quality, menu variety, health-oriented, convenience and price in association with their effects upon users' perceived value, and intention to continuously use. Two attributes representing high quality food dishes and menu variety were found to be the most important meal kit attributes because they both strongly improved hedonic and functional value for consumers. Results identified meal kit food quality as having more positive effects upon perceived value for the multi-person household segment when compared with the single-person household group. Comparatively, the effects of menu variety upon perceived value were more positive in the single-person household group than in the multi-person household group. Based on our findings, theoretical, managerial implications, limitations and recommendations for future research are provided.
Meehee Cho; Mark A. Bonn; Soyeon Moon; Howook (Sean) Chang. Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration. Journal of Hospitality and Tourism Management 2020, 45, 192 -202.
AMA StyleMeehee Cho, Mark A. Bonn, Soyeon Moon, Howook (Sean) Chang. Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration. Journal of Hospitality and Tourism Management. 2020; 45 ():192-202.
Chicago/Turabian StyleMeehee Cho; Mark A. Bonn; Soyeon Moon; Howook (Sean) Chang. 2020. "Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration." Journal of Hospitality and Tourism Management 45, no. : 192-202.
This research was designed to provide information on wine consumers’ perceptions about regional environments associated with their perceived value of purchasing regional wine. This is a first time examination to better understand how regional environmental perceptions relate to perceived quality and perceived risk, and also how the moderating variables of regional wine and restaurant reputation can possibly mitigate the negative perceptual effects of wine regions upon perceived value for purchasing regional wines. Results confirmed that when regional environmental conditions are perceived as being positive by consumers, it may lead them to having more positive perceptions about the overall quality of regional wines and also play a significant role in decreasing levels of perceived risk associated with purchasing regional wines. Findings also supported that positive perceived quality about regional wine leads to positive perceived value for purchasing regional wine, and that perceived risk associated with purchasing regional wine leads to negative perceived value pertaining to purchasing regional wine. Further, the study documented that a more positive reputation of regional restaurant establishments would significantly reduce the negative impact upon perceived risk towards purchasing regional wine. Managerial implications are presented.
Mark A. Bonn; Howook (Sean) Chang; Meehee Cho. The environment and perceptions of wine consumers regarding quality, risk and value: Reputations of regional wines and restaurants. Journal of Hospitality and Tourism Management 2020, 45, 203 -212.
AMA StyleMark A. Bonn, Howook (Sean) Chang, Meehee Cho. The environment and perceptions of wine consumers regarding quality, risk and value: Reputations of regional wines and restaurants. Journal of Hospitality and Tourism Management. 2020; 45 ():203-212.
Chicago/Turabian StyleMark A. Bonn; Howook (Sean) Chang; Meehee Cho. 2020. "The environment and perceptions of wine consumers regarding quality, risk and value: Reputations of regional wines and restaurants." Journal of Hospitality and Tourism Management 45, no. : 203-212.
In today’s modern society, television (TV) food programs exert significant influence in the domestic and international foodservice market. This study applied the elaboration likelihood model (ELM) to examine the information processing and decision-making activities of restaurant customers related to TV food shows that they watched. The ELM was expanded and tested by including perceived risk as a factor influencing attitude towards a restaurant. A total of 347 responses obtained from Korean residents, who had obtained information delivered by a messenger in a TV program and had subsequently visited that restaurant in the three months prior to the survey were analyzed. Results revealed that the information quality components significantly influenced attitude towards restaurants. For the peripheral route, while the credibility of the messenger had no significant impact, the vividness of expression had a positive impact on attitude towards restaurants. Performance risk was shown to have a negative impact on attitude towards the restaurant. However, time risk, possibly requiring long-distance travel or long waiting times for available tables played a positive role. The long wait times may be perceived well because many people wanting to eat at the restaurants is a positive sign about the experience. Attitude towards a restaurant positively influenced visit intention. Based on the study’s findings, discussion, implications, and limitations for future studies are provided.
Hye Sung; Hyun Kim; Meehee Cho. How Can TV Food Programs Be Used as an Effective Restaurant Marketing Tool? An Extension of ELM with Perceived Risk. Sustainability 2020, 12, 7131 .
AMA StyleHye Sung, Hyun Kim, Meehee Cho. How Can TV Food Programs Be Used as an Effective Restaurant Marketing Tool? An Extension of ELM with Perceived Risk. Sustainability. 2020; 12 (17):7131.
Chicago/Turabian StyleHye Sung; Hyun Kim; Meehee Cho. 2020. "How Can TV Food Programs Be Used as an Effective Restaurant Marketing Tool? An Extension of ELM with Perceived Risk." Sustainability 12, no. 17: 7131.
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.
Junkyu Park; Mark A. Bonn; Meehee Cho. Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants. Sustainability 2020, 12, 3035 .
AMA StyleJunkyu 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 StyleJunkyu Park; Mark A. Bonn; Meehee Cho. 2020. "Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants." Sustainability 12, no. 7: 3035.
Europe, Australia, the United States and now Asia have documented recent increases in numbers of “solo” consumptive restaurant dining behavior, representing an emerging worldwide restaurant industry trend. The study’s objectives were designed to explore unchartered solo dining research addressing perceived territoriality as a theoretical foundation for identifying potential physical and psychological boundaries applied to the solo dining context and for examining the relationships between those boundary factors, solo diners’ perceived territoriality, overall satisfaction and revisit intentions. Results showed that restaurant physical and psychological boundaries positively influenced perceived territoriality, leading to positive solo dining satisfaction and revisit intention. Further, this study revealed that solo diners’ motivations significantly moderated the effects of psychological boundaries upon their perceived territoriality. Implications and recommendations for future research are provided.
Soyeon Moon; Mark A. Bonn; Meehee Cho. How can the solo dining experience be enhanced? Focusing on perceived territoriality. International Journal of Hospitality Management 2020, 88, 102506 .
AMA StyleSoyeon Moon, Mark A. Bonn, Meehee Cho. How can the solo dining experience be enhanced? Focusing on perceived territoriality. International Journal of Hospitality Management. 2020; 88 ():102506.
Chicago/Turabian StyleSoyeon Moon; Mark A. Bonn; Meehee Cho. 2020. "How can the solo dining experience be enhanced? Focusing on perceived territoriality." International Journal of Hospitality Management 88, no. : 102506.
This study was designed to 1) identify essential purchasing skills for restaurant management; 2) investigate how specific purchasing skills impact a more strategic approach to purchasing affecting restaurant performance; 3) examine if supplier integration directly affects restaurant strategic purchasing; 4) investigate if supplier integration moderates the effects of purchasing skills upon restaurant purchasing. Results demonstrated that interpersonal skills and managerial skills had significant and positive effects upon strategic purchasing, but not technical knowledge. In particular, managerial skills were a more significant contributor to the development of strategic purchasing than were interpersonal skills. Results also supported the significant and positive effect of strategic purchasing upon restaurant performance. The relationship between purchasing skills and strategic purchasing were found to be significantly different between those having higher supplier integration, technical skills and process skills when compared to those having lower scores in these areas. Theoretical and managerial implications are provided.
Meehee Cho; Mark A. Bonn; Larry Giunipero; Jim Divers. Restaurant purchasing skills and the impacts upon strategic purchasing and performance: The roles of supplier integration. International Journal of Hospitality Management 2018, 78, 293 -303.
AMA StyleMeehee Cho, Mark A. Bonn, Larry Giunipero, Jim Divers. Restaurant purchasing skills and the impacts upon strategic purchasing and performance: The roles of supplier integration. International Journal of Hospitality Management. 2018; 78 ():293-303.
Chicago/Turabian StyleMeehee Cho; Mark A. Bonn; Larry Giunipero; Jim Divers. 2018. "Restaurant purchasing skills and the impacts upon strategic purchasing and performance: The roles of supplier integration." International Journal of Hospitality Management 78, no. : 293-303.
Generation Z (Gen Z), the future of America’s workforce, is forecasted to represent more than 30 million persons by 2020. Volunteer rates have been declining since 2002. Most compelling is that overall lowest volunteer rates were found to be within the Gen Z segment, with expectations of continued decline. Thus, this study explored motivations associated with sustainable volunteering by Gen Z based upon past research that documented intent to volunteer is strongly associated with age. In doing so, the Volunteer Functions Inventory was adopted to identify Gen Z motivations for volunteering. This study then employed the theory of planned behavior to test the relationships between Gen Z volunteering motivations, their attitudes and job performance using data obtained from 306 Gen Z volunteer special event participants. Among five motives identified to be important to Gen Z, only four motives (“value”, “career”, “learning” and “self-esteem”) were found to significantly influence their attitudes. The ‘social’ motive was found to have no significant effect on their attitudes towards volunteering. This research framework was supported by validating the significant relationships between volunteer motivations, attitudes and job performance specific to the Gen Z volunteer segment. “Job training appropriateness” was found to be an important moderator for improving the relationships between Gen Z volunteer attitudes and job performance.
Meehee Cho; Mark A. Bonn; Su Jin Han. Generation Z’s Sustainable Volunteering: Motivations, Attitudes and Job Performance. Sustainability 2018, 10, 1400 .
AMA StyleMeehee Cho, Mark A. Bonn, Su Jin Han. Generation Z’s Sustainable Volunteering: Motivations, Attitudes and Job Performance. Sustainability. 2018; 10 (5):1400.
Chicago/Turabian StyleMeehee Cho; Mark A. Bonn; Su Jin Han. 2018. "Generation Z’s Sustainable Volunteering: Motivations, Attitudes and Job Performance." Sustainability 10, no. 5: 1400.
This study examined consumer perceptions about green tea quality attributes and consumers’ green tea consumption behavior within major green tea-producing and consuming countries including China, Japan, and Korea. Five factors of green tea quality attributes were revealed through the exploratory factor analysis and were analyzed using importance–performance analysis (IPA). Safety, health, and sensory factors perceived by Chinese consumers as being important and well-performed were positioned in the “Keep Up the Good Work” quadrant. Safety and sensory factors were perceived by Japanese and Koreans as being important, but were less-performed and were placed in the “Concentrate Here” quadrant. Japanese and Koreans considered the health factor as less important and less well-performed and were positioned in the “Low Priority” quadrant. The price/utility and production factors were less important by all consumers. Chinese consumers perceived all five factors as performing very well. However, Japanese and Koreans perceived other factors as performing less acceptable except for the production factor for Korean respondents and the price/utility factor for those Japanese respondents. The production factor was the most influential for drinking frequency and spending for green tea in all three countries, also for the amount purchased by Chinese and Japanese consumers.
Kyung Hee Lee; Mark A Bonn; Meehee Cho. Green tea quality attributes: a cross-cultural study of consumer perceptions using importance–performance analysis (IPA). Journal of Foodservice Business Research 2017, 21, 218 -237.
AMA StyleKyung Hee Lee, Mark A Bonn, Meehee Cho. Green tea quality attributes: a cross-cultural study of consumer perceptions using importance–performance analysis (IPA). Journal of Foodservice Business Research. 2017; 21 (2):218-237.
Chicago/Turabian StyleKyung Hee Lee; Mark A Bonn; Meehee Cho. 2017. "Green tea quality attributes: a cross-cultural study of consumer perceptions using importance–performance analysis (IPA)." Journal of Foodservice Business Research 21, no. 2: 218-237.