This page has only limited features, please log in for full access.

Dr. Ha-Won Jang
Lecturer

Basic Info


Research Keywords & Expertise

0 Consumer Behavior
0 Hospitality & Tourism Management
0 Sensory and consumer science
0 Tourism and Hospitality
0 Physical environments

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 04 August 2021 in Journal of Hospitality and Tourism Management
Reads 0
Downloads 0

This study focused on human services, which are gradually disappearing from the food service industry owing to rising labor costs and the aftermath of COVID-19. The study used the extended values, beliefs, and norms (VBN) theory to examine the relationship between human service attributes and customers' revisit intention. We analyzed the causal relationships between the human service attributes of “trust,” “friendship,” and “customization,” and customers' perceived values, beliefs, norms, and revisit intention. In addition, multi-group analysis was performed according to the restaurants’ menu types. An online survey was conducted in January 2021 with adults aged 18 years or older who visited restaurants that provide human services within the past six months. The final sample included 314 participants. The human service attributes of “friendship” and “customization” had a positive effect on the perceived value, and the “perceived value” had a positive effect on beliefs. “Beliefs” and “social norms” had positive effects on personal norms, whereas “personal norms” and “social norms” had positive effects on revisit intention. Additionally, restaurants’ menu types had a partially moderating effect. The results of this study have implications for the establishment of a successful service environment for restaurants, especially after the COVID-19 public health restrictions were lifted. This study is among the first ones to use the VBN theory for human services in the casual dining industry.

ACS Style

Ha-Won Jang. How important is human service for sustainable restaurant businesses? Journal of Hospitality and Tourism Management 2021, 48, 406 -415.

AMA Style

Ha-Won Jang. How important is human service for sustainable restaurant businesses? Journal of Hospitality and Tourism Management. 2021; 48 ():406-415.

Chicago/Turabian Style

Ha-Won Jang. 2021. "How important is human service for sustainable restaurant businesses?" Journal of Hospitality and Tourism Management 48, no. : 406-415.

Journal article
Published: 13 May 2020 in Sustainability
Reads 0
Downloads 0

This study focuses on the attributes of serving robots, which include “anthropomorphism,” “animacy,” “likeability,” “intelligence,” and “safety,” and their effect on restaurant customers. The study aims to provide a sustainable development model for the restaurant business, which is suffering from a shortage of manpower. The study identifies the relationships among serving robots’ attributes, perceived benefits, perceived risks, perceived value, satisfaction, and revisit intention of customers. An online survey was conducted with customers, aged eighteen years or older, of restaurants that use serving robots. A total of 294 surveys were used for the final analysis. The results indicate that there are statistically significant relationships between “likeability” and perceived benefits, “intelligence” and perceived benefits, “safety” and perceived benefits, and “safety” and perceived risks. It also confirms that perceived benefits have a positive effect on perceived value, and perceived value has a positive effect on satisfaction and revisit intention. Moreover, satisfaction has a positive effect on revisit intention. Based on these findings, several meaningful theoretical and practical implications that can lead to the sustainability of restaurants are presented.

ACS Style

Ha-Won Jang; Soo-Bum Lee. Serving Robots: Management and Applications for Restaurant Business Sustainability. Sustainability 2020, 12, 3998 .

AMA Style

Ha-Won Jang, Soo-Bum Lee. Serving Robots: Management and Applications for Restaurant Business Sustainability. Sustainability. 2020; 12 (10):3998.

Chicago/Turabian Style

Ha-Won Jang; Soo-Bum Lee. 2020. "Serving Robots: Management and Applications for Restaurant Business Sustainability." Sustainability 12, no. 10: 3998.

Journal article
Published: 15 November 2019 in Sustainability
Reads 0
Downloads 0

This study focused on sensory marketing that appeals to the five senses of coffee shop customers (“sight,” “smell,” “sound,” “taste,” and “touch”) to provide a sustainable growth model for the saturated coffee shop market. The study identified the relationships among coffee shops’ sensory marketing factors, the “PAD” emotions (pleasure, arousal, and dominance), flow, and behavioral intentions. It employed an online survey of coffee shop customers aged 20 years and older. A total of 608 surveys were used for the final analysis. The results showed that there are statistically meaningful relationships between “sight” and dominance, “sound” and arousal, “taste” and dominance, “taste” and arousal, “touch” and dominance, and “touch” and arousal. In addition, it was confirmed that there are significant relationships among the PAD emotions; pleasure also has positive effects on flow and behavioral intentions. Finally, this study found significant moderating effects of hedonic and utilitarian usage motivations on the hypothesized relationships. Based on our findings, several important academic and business implications are provided, which can contribute to the sustainability of coffee shops.

ACS Style

Ha-Won Jang; Soo-Bum Lee. Applying Effective Sensory Marketing to Sustainable Coffee Shop Business Management. Sustainability 2019, 11, 6430 .

AMA Style

Ha-Won Jang, Soo-Bum Lee. Applying Effective Sensory Marketing to Sustainable Coffee Shop Business Management. Sustainability. 2019; 11 (22):6430.

Chicago/Turabian Style

Ha-Won Jang; Soo-Bum Lee. 2019. "Applying Effective Sensory Marketing to Sustainable Coffee Shop Business Management." Sustainability 11, no. 22: 6430.