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This study aims to examine whether hotel room rates differ across booking windows between both direct and indirect channels and six types of hotel classes and to investigate the effect of booking windows and hotel classes on room rate dispersion. The data was gathered using a stratified sample to create a list of 705 hotels within the U.S. Repeated-measures ANOVA discloses a significant three-way interaction effect of booking windows × distributional channels × hotel classes on actual room rates. Furthermore, this study confirmed the interaction effects of booking windows and hotel classes on room rate dispersion. These observations have implications for revenue managers, and they show that 60 days prior to arrival had the largest dispersions for most hotel classes. When revenue managers develop pricing strategies, they should be conscious of these reported results and accordingly manage both their channels and room rates.
Woo Gon Kim; Sean McGinley; Hyung-Min Choi; Eric Luberto; Jun (Justin) Li. How does room rate and rate dispersion in U.S. hotels fluctuate? Journal of Hospitality and Tourism Management 2020, 44, 227 -237.
AMA StyleWoo Gon Kim, Sean McGinley, Hyung-Min Choi, Eric Luberto, Jun (Justin) Li. How does room rate and rate dispersion in U.S. hotels fluctuate? Journal of Hospitality and Tourism Management. 2020; 44 ():227-237.
Chicago/Turabian StyleWoo Gon Kim; Sean McGinley; Hyung-Min Choi; Eric Luberto; Jun (Justin) Li. 2020. "How does room rate and rate dispersion in U.S. hotels fluctuate?" Journal of Hospitality and Tourism Management 44, no. : 227-237.
The expansion of menu labeling to restaurants has created a need to study customers' behavior toward nutrition information. Therefore, the purpose of this research was to compare college students' behavior toward nutrition information communication between Korea and the US. This study consisted of three objectives: 1) to compare the frequency of usage as well as degree of trust regarding smartphone-based communication channels in the acquisition of nutrition information among college students between Korea and the US, 2) to compare knowledge-sharing behavior related to nutrition information among college students between Korea and the US, and 3) to identify the role of country in the process of knowledge-sharing behavior. A survey was distributed via the web to college students in Korea and the US. Data were collected in the 2nd week of March 2017. Completed responses were collected from 423 Koreans and 280 Americans. Differences between Koreans and Americans were evaluated for statistical significance using a t-test. In order to verify the effects of knowledge self-efficacy and transactive memory capability on knowledge-sharing behavior related to nutrition information, a regression analysis was performed. Significant differences were found in the frequency of usage as well as degree of trust in communication channels related to nutrition information between Korean and American college students. While knowledge self-efficacy and tractive memory capability had positive effects on knowledge-sharing behavior related to nutrition information, country had a significant effect on the process. This study is the first to compare customer behavior toward nutrition information acquisition and sharing between Korea and the US. Comparative research on nutrition information revealed differences among the different countries. Therefore, this study contributes to the body of knowledge on the nutrition information research, in particular, by providing a comparison study between countries.
Chang-Sik Kim; Robert Bosselman; Hyung-Min Choi; Keum Sil Lee; Eojina Kim; Hyeyoung Moon; Yoon Jung Jang; Sunny Ham. Comparison of college students' behavior toward nutrition information communication between Korea and the US. Nutrition Research and Practice 2020, 14, 401 -411.
AMA StyleChang-Sik Kim, Robert Bosselman, Hyung-Min Choi, Keum Sil Lee, Eojina Kim, Hyeyoung Moon, Yoon Jung Jang, Sunny Ham. Comparison of college students' behavior toward nutrition information communication between Korea and the US. Nutrition Research and Practice. 2020; 14 (4):401-411.
Chicago/Turabian StyleChang-Sik Kim; Robert Bosselman; Hyung-Min Choi; Keum Sil Lee; Eojina Kim; Hyeyoung Moon; Yoon Jung Jang; Sunny Ham. 2020. "Comparison of college students' behavior toward nutrition information communication between Korea and the US." Nutrition Research and Practice 14, no. 4: 401-411.
This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the customers' perceived usefulness, ease-of-understanding, clarity, and attractiveness of different formats of menu labeling between Korea and the U.S.; and 2) to compare the customers' use intention to different formats of menu labeling between Korea and the U.S. A survey was conducted in Korea and the U.S. The participants were allocated randomly to view 1 of the 7 restaurant menus that varied according to the following types of menu labeling formats: (type 1) kcal format, (type 2) traffic-light format, (type 3) percent daily intake (%DI) format, (type 4) kcal + traffic-light format, (type 5) kcal + %DI format, (type 6) traffic-light + %DI format, and (type 7) kcal + traffic-light + %DI format. A total of 279 Koreans and 347 Americans were entered in the analysis. An independent t-test and 1-way analysis of variance were performed. Koreans rated type 4 format (kcal + traffic light) the highest for usefulness and attractiveness. In contrast, Americans rated type 7 (kcal + traffic light + %DI) the highest for usefulness, ease-of-understanding, attractiveness, and clarity. Significant differences were found in the customers' perceived attributes to menu labeling between Korea and the U.S. Americans perceived higher for all the 4 attributes of menu labeling than Koreans. The study is unique in identifying the differences in the attributes of different formats of menu labeling between Korea and the U.S. Americans rated the most complicated type of menu labeling as the highest perception for the attributes, and showed a higher use intention of menu labeling than Koreans. This study contributes to academia and industry for practicing menu labeling in different countries using different formats.
Robert Bosselman; Hyung-Min Choi; Keum Sil Lee; Eojina Kim; Jaebin Cha; Jin-Yi Jeong; Mina Jo; Sunny Ham. Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S. Nutrition Research and Practice 2020, 14, 286 -297.
AMA StyleRobert Bosselman, Hyung-Min Choi, Keum Sil Lee, Eojina Kim, Jaebin Cha, Jin-Yi Jeong, Mina Jo, Sunny Ham. Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S. Nutrition Research and Practice. 2020; 14 (3):286-297.
Chicago/Turabian StyleRobert Bosselman; Hyung-Min Choi; Keum Sil Lee; Eojina Kim; Jaebin Cha; Jin-Yi Jeong; Mina Jo; Sunny Ham. 2020. "Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S." Nutrition Research and Practice 14, no. 3: 286-297.
The purpose of this study is to examine customer–brand experience and customer involvement as two drivers of customer engagement (CE) and investigate brand relationship quality as a major outcome of CE with a hotel’s Facebook brand community. It is essential for hotel marketers to understand more about how to engage customers with brand communities embedded in Facebook, to understand what the antecedents of such engagements are, and to recognize what outcomes they can gain from engaged customers. This article adopts structural equation modeling and analyzes data collected from a sample of 347 Facebook users who are hotel customers. The results of the empirical research confirm the significant effect of the two antecedents on CE and the role of engaging customers in building customer–brand relationships. Furthermore, CE with hotel brand communities embedded in Facebook has a mediating effect on the path from customer–brand experience to brand relationship quality.
Reham Touni; Woo Gon Kim; Hyung-Min Choi; Mohamed Ahmed Ali. Antecedents and an Outcome of Customer Engagement With Hotel Brand Community on Facebook. Journal of Hospitality & Tourism Research 2019, 44, 278 -299.
AMA StyleReham Touni, Woo Gon Kim, Hyung-Min Choi, Mohamed Ahmed Ali. Antecedents and an Outcome of Customer Engagement With Hotel Brand Community on Facebook. Journal of Hospitality & Tourism Research. 2019; 44 (2):278-299.
Chicago/Turabian StyleReham Touni; Woo Gon Kim; Hyung-Min Choi; Mohamed Ahmed Ali. 2019. "Antecedents and an Outcome of Customer Engagement With Hotel Brand Community on Facebook." Journal of Hospitality & Tourism Research 44, no. 2: 278-299.
Expanding on a stream of literature connecting employee motivation to environmental practices, this research investigated why hospitality employees participated in organizational citizenship behaviors related to company sustainability efforts. The results of this study suggest that employees’ environmental belief partially mediates the influences of both environmental-transformational leadership and environmental policies on organizational citizenship behavior toward the environment, while it fully mediates the association between environmental training and the outcome. The findings also demonstrate that employees’ perception of organizational support moderates the relationship between environmental belief and organizational citizenship behavior toward the environment. Pointedly, hospitality workers reported they were increasingly more likely to engage in ecologically friendly organizational citizenship behaviors as their environmental beliefs increased, and as such, organizational support moderated the association so that the more support received, the more likely workers would engage in such behaviors, and the less support received, the less likely they were to do so.
Woo Gon Kim; Sean McGinley; Hyung-Min Choi; Charoenchai Agmapisarn. Hotels’ environmental leadership and employees’ organizational citizenship behavior. International Journal of Hospitality Management 2019, 87, 102375 .
AMA StyleWoo Gon Kim, Sean McGinley, Hyung-Min Choi, Charoenchai Agmapisarn. Hotels’ environmental leadership and employees’ organizational citizenship behavior. International Journal of Hospitality Management. 2019; 87 ():102375.
Chicago/Turabian StyleWoo Gon Kim; Sean McGinley; Hyung-Min Choi; Charoenchai Agmapisarn. 2019. "Hotels’ environmental leadership and employees’ organizational citizenship behavior." International Journal of Hospitality Management 87, no. : 102375.
Social media sites serve as lead generators for achieving marketing communication and raising brand awareness for casual-dining restaurant firms. This study attempts to measure social media engagement across different social networking sites (SNSs) and promotional activities for the casual-dining restaurant industry. This study also explores the influence of the dimensionality of social media engagement on the performance of casual-dining restaurants. The findings show that the metrics of social media engagement are different across channels and promotional activities. The results also reveal that these metrics have significant positive impacts on casual-dining restaurant performance. Pragmatically, the findings provide an assessment that enables casual-dining restaurant marketers to select the most effective SNSs and implement the most appropriate promotional activities, given the limited marketing budget of small and medium-sized casual-dining restaurants.
Jun (Justin) Li; Woo Gon Kim; Hyung-Min Choi. Effectiveness of social media marketing on enhancing performance: Evidence from a casual-dining restaurant setting. Tourism Economics 2019, 27, 3 -22.
AMA StyleJun (Justin) Li, Woo Gon Kim, Hyung-Min Choi. Effectiveness of social media marketing on enhancing performance: Evidence from a casual-dining restaurant setting. Tourism Economics. 2019; 27 (1):3-22.
Chicago/Turabian StyleJun (Justin) Li; Woo Gon Kim; Hyung-Min Choi. 2019. "Effectiveness of social media marketing on enhancing performance: Evidence from a casual-dining restaurant setting." Tourism Economics 27, no. 1: 3-22.
With mounting customer expectation for excellent service, frontline service employees’ prosocial service behavior is of great importance since it helps enhance customers’ perceived service quality, which is critical for maintaining a hotel’s competitive advantage relative to its comp set. Regardless of the importance of prosocial service behavior, role clarity, perceived organizational support, and psychological empowerment in encouraging employees’ prosocial service behavior has not received much attention. This study examines the effects of the above three predictors on the prosocial service behavior of customer-contact employees. The authors developed a conceptual model of prosocial service behavior and empirically tested it using structural equation modeling. The findings suggest that role clarity and psychological empowerment have a direct influence on prosocial service behavior. Psychological empowerment partially mediates the relationship between role clarity and prosocial service behavior and fully mediates the relationship between perceived organizational support and prosocial service behavior.
Hee Jung (Annette) Kang; Woo Gon Kim; Hyung-Min Choi; Yuan Li. How to fuel employees’ prosocial behavior in the hotel service encounter. International Journal of Hospitality Management 2019, 84, 102333 .
AMA StyleHee Jung (Annette) Kang, Woo Gon Kim, Hyung-Min Choi, Yuan Li. How to fuel employees’ prosocial behavior in the hotel service encounter. International Journal of Hospitality Management. 2019; 84 ():102333.
Chicago/Turabian StyleHee Jung (Annette) Kang; Woo Gon Kim; Hyung-Min Choi; Yuan Li. 2019. "How to fuel employees’ prosocial behavior in the hotel service encounter." International Journal of Hospitality Management 84, no. : 102333.
This study aims to examine (1) the singular mediation effects of surface acting (SA), deep acting (DA), and job stress (JST) between EI and burnout, (2) the sequential mediation effects of SA–JST and DA–JST between emotional labor and burnout, and (3) the moderation effects of coping strategies in mitigating the effect of JST on burnout. The authors employed a mail survey and collected valid data from 344 hotel frontline employees to examine the theoretical model. One of the significant findings is that the link between EI and burnout is mediated by a singular mediator of JST, as well as by both sequential mediators of SA–JST and DA–JST. The findings also reveal that the strategies of active coping and seeking support alleviate the undesirable phenomenon of burnout resulting from emotional labor stress, while avoidant coping strategy does not have any significant moderation effect.
Hyung-Min Choi; Abuelkassem A.A. Mohammad; Woo Gon Kim. Understanding hotel frontline employees’ emotional intelligence, emotional labor, job stress, coping strategies and burnout. International Journal of Hospitality Management 2019, 82, 199 -208.
AMA StyleHyung-Min Choi, Abuelkassem A.A. Mohammad, Woo Gon Kim. Understanding hotel frontline employees’ emotional intelligence, emotional labor, job stress, coping strategies and burnout. International Journal of Hospitality Management. 2019; 82 ():199-208.
Chicago/Turabian StyleHyung-Min Choi; Abuelkassem A.A. Mohammad; Woo Gon Kim. 2019. "Understanding hotel frontline employees’ emotional intelligence, emotional labor, job stress, coping strategies and burnout." International Journal of Hospitality Management 82, no. : 199-208.
Yong Joong Kim; Woo Gon Kim; Hyung-Min Choi; Kullada Phetvaroon. The effect of green human resource management on hotel employees’ eco-friendly behavior and environmental performance. International Journal of Hospitality Management 2019, 76, 83 -93.
AMA StyleYong Joong Kim, Woo Gon Kim, Hyung-Min Choi, Kullada Phetvaroon. The effect of green human resource management on hotel employees’ eco-friendly behavior and environmental performance. International Journal of Hospitality Management. 2019; 76 ():83-93.
Chicago/Turabian StyleYong Joong Kim; Woo Gon Kim; Hyung-Min Choi; Kullada Phetvaroon. 2019. "The effect of green human resource management on hotel employees’ eco-friendly behavior and environmental performance." International Journal of Hospitality Management 76, no. : 83-93.
Owing to a lack of construct reliability and validity of environmental management measurements, advancements in understanding hotels’ environmental management practices have been somewhat limited. The goal of this paper is to propose a uniform and parsimonious scale that captures Hotels’ Environmental Management Initiative (HEMI) with the most common three dimensions in the hotel industry: environmental resource conservation efforts, environmental policy and training, and environmental public relation efforts. After the refinement of the initial items, the scale was confirmed with cross-cultural data obtained from full-time hotel employees in two Asian countries. The twenty-one item HEMI scale demonstrated a satisfactory level of content, convergent, discriminant, cross, and criterion-related validity. The proposed HEMI scale will serve as a useful tool for future hospitality scholars who would like to further explore the impact of hotels’ environmental management initiatives on employees’ attitudes and behaviors toward the environment and their environmental performance.
Hyung-Min Choi; Woo Gon Kim; Yong Joong Kim; Charoenchai Agmapisarn. Hotel environmental management initiative (HEMI) scale development. International Journal of Hospitality Management 2018, 77, 562 -572.
AMA StyleHyung-Min Choi, Woo Gon Kim, Yong Joong Kim, Charoenchai Agmapisarn. Hotel environmental management initiative (HEMI) scale development. International Journal of Hospitality Management. 2018; 77 ():562-572.
Chicago/Turabian StyleHyung-Min Choi; Woo Gon Kim; Yong Joong Kim; Charoenchai Agmapisarn. 2018. "Hotel environmental management initiative (HEMI) scale development." International Journal of Hospitality Management 77, no. : 562-572.
Premium food markets have emerged as a new form of foodservice establishment. They feature a unique eating and shopping experience that offers a wide variety of high-quality food in a sophisticated environment with distinctive consumer services. Based on the theory of the leisure class, this study explored how consumers’ prestige values influence their behavioral intentions, particularly their customer citizenship behavioral intention and revisit intentions, toward premium food markets. The study sample included customers who have shopped at premium food markets. Using a self-administered survey, 247 valid responses were obtained for analysis. The results showed the positive effects of prestige values on affective commitment and the positive influences of affective commitment on customer citizenship behavioral intention and revisit intention. This study significantly extends prestige-consumption knowledge in the foodservice and hospitality industries.
Hojin Lee; Yoon Jang; Youngshin Kim; Hyung-Min Choi; Sunny Ham. Consumers’ prestige-seeking behavior in premium food markets: Application of the theory of the leisure class. International Journal of Hospitality Management 2018, 77, 260 -269.
AMA StyleHojin Lee, Yoon Jang, Youngshin Kim, Hyung-Min Choi, Sunny Ham. Consumers’ prestige-seeking behavior in premium food markets: Application of the theory of the leisure class. International Journal of Hospitality Management. 2018; 77 ():260-269.
Chicago/Turabian StyleHojin Lee; Yoon Jang; Youngshin Kim; Hyung-Min Choi; Sunny Ham. 2018. "Consumers’ prestige-seeking behavior in premium food markets: Application of the theory of the leisure class." International Journal of Hospitality Management 77, no. : 260-269.
Purpose This study aims to develop a conceptual model of service climate in hospitality, which tests its relationship with psychological capital (PsyCap), quality of work life (QWL) and turnover intention. Design/methodology/approach Data were collected among hotel employees by using an intercept approach and Qualtrics online survey system. Structural equation modeling examined the hypothesized relationships among the constructs in the conceptual model. Findings Service climate showed a positive relationship with PsyCap and QWL, and PsyCap partially mediated this relationship. Employees’ level of PsyCap had a powerful impact on QWL. Specifically, employee QWL was a critical mediator (full mediation) between service climate and turnover intention. Finally, PsyCap and QWL showed combined mediating effects between service climate and turnover intention. Research limitations/implications This study extends the service climate literature in hospitality by offering a new conceptual model representing employees’ perceptions of service climate that influence their willingness to leave the organization with the mediating effects of PsyCap and QWL based on the theory of work adjustment. Practical implications The theory of work adjustment provides a deeper understanding of how employees’ perception of service climate affects their turnover intention in hospitality, based on a sample of hotel employees. Originality/value This study demonstrates the importance of service climate in understanding the turnover intention of hotel employees.
Hee Jung (Annette) Kang; James Busser; Hyung-Min Choi. Service climate: how does it affect turnover intention? International Journal of Contemporary Hospitality Management 2018, 30, 76 -94.
AMA StyleHee Jung (Annette) Kang, James Busser, Hyung-Min Choi. Service climate: how does it affect turnover intention? International Journal of Contemporary Hospitality Management. 2018; 30 (1):76-94.
Chicago/Turabian StyleHee Jung (Annette) Kang; James Busser; Hyung-Min Choi. 2018. "Service climate: how does it affect turnover intention?" International Journal of Contemporary Hospitality Management 30, no. 1: 76-94.
This study contributes to the available literature regarding obesity by adding past behaviors, one of the most influential variables involved in prediction of future behaviors of consumers, to the TPB model, enabling a better understanding of restaurant consumers' rational decision process regarding healthy menu choices. The results of this study provide practical implications for restaurant practitioners and government agencies regarding ways to promote healthy menus.
Heewon Kim; Youngshin Kim; Hyung-Min Choi; Sunny Ham. Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection. Nutrition Research and Practice 2018, 12, 348 -354.
AMA StyleHeewon Kim, Youngshin Kim, Hyung-Min Choi, Sunny Ham. Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection. Nutrition Research and Practice. 2018; 12 (4):348-354.
Chicago/Turabian StyleHeewon Kim; Youngshin Kim; Hyung-Min Choi; Sunny Ham. 2018. "Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection." Nutrition Research and Practice 12, no. 4: 348-354.
Hyung-Min Choi; Florida State University; Yong Joong Kim; Florida State Universityn. An empirical study on applying organizational support theory: Beyond the migrant worker boundary condition in small and medium-sized restaurant. The Table and Food Coordinate Society of Korea 2017, 12, 65 -85.
AMA StyleHyung-Min Choi, Florida State University, Yong Joong Kim, Florida State Universityn. An empirical study on applying organizational support theory: Beyond the migrant worker boundary condition in small and medium-sized restaurant. The Table and Food Coordinate Society of Korea. 2017; 12 (3):65-85.
Chicago/Turabian StyleHyung-Min Choi; Florida State University; Yong Joong Kim; Florida State Universityn. 2017. "An empirical study on applying organizational support theory: Beyond the migrant worker boundary condition in small and medium-sized restaurant." The Table and Food Coordinate Society of Korea 12, no. 3: 65-85.
Hyung-Min Choi; Woo Gon Kim; Sean McGinley. The extension of the theory of person-organization fit toward hospitality migrant worker. International Journal of Hospitality Management 2017, 62, 53 -66.
AMA StyleHyung-Min Choi, Woo Gon Kim, Sean McGinley. The extension of the theory of person-organization fit toward hospitality migrant worker. International Journal of Hospitality Management. 2017; 62 ():53-66.
Chicago/Turabian StyleHyung-Min Choi; Woo Gon Kim; Sean McGinley. 2017. "The extension of the theory of person-organization fit toward hospitality migrant worker." International Journal of Hospitality Management 62, no. : 53-66.
Yu Seung Kim; Seoul School of Integrated Sciences and Technologies; Hyung-Min Choi; Florida State University. Dealer’s Role for Consumer-Brand Relationship Quality Formation: Sales Encounter in the Automotive Industry. Korean Business Education Review 2017, 32, 211 -241.
AMA StyleYu Seung Kim, Seoul School of Integrated Sciences and Technologies, Hyung-Min Choi, Florida State University. Dealer’s Role for Consumer-Brand Relationship Quality Formation: Sales Encounter in the Automotive Industry. Korean Business Education Review. 2017; 32 (1):211-241.
Chicago/Turabian StyleYu Seung Kim; Seoul School of Integrated Sciences and Technologies; Hyung-Min Choi; Florida State University. 2017. "Dealer’s Role for Consumer-Brand Relationship Quality Formation: Sales Encounter in the Automotive Industry." Korean Business Education Review 32, no. 1: 211-241.
Migrant workers are an important part of the labor force for the hospitality industry in developed countries and emerging markets. The purpose of this study is to investigate the relationship between perceived organizational support (POS) and dominant cultural orientation (DCO), sociocultural adjustment (SCA), job satisfaction (JS), life satisfaction (LS), and turnover intention (TI) of migrant workers. This research uses a respondent-driven sampling (RDS) method with a dual incentive system to attain hard-to-reach migrant employees. The findings demonstrate that both POS and DCO have a significant and positive relationship with SCA and, interestingly, that POS has a stronger impact on hospitality migrants’ SCA than DCO. The findings also imply that although personal efforts of migrant workers are important for their effective socialization, positive support from a hospitality organization plays a far more important role. Furthermore, this study highlights the significant relationships between POS and JS and between DCO and LS. The findings also show that SCA had a significant and positive effect on LS and that hospitality migrants who adjust well in their host society tend to have a high satisfaction with their lives in the foreign country and are apt to stay longer in their positions.
Woo Gon Kim; Hyung-Min Choi; Jun (Justin) Li. Antecedents and outcomes of migrant workers’ sociocultural adjustment in the hospitality industry. International Journal of Hospitality Management 2016, 58, 1 -12.
AMA StyleWoo Gon Kim, Hyung-Min Choi, Jun (Justin) Li. Antecedents and outcomes of migrant workers’ sociocultural adjustment in the hospitality industry. International Journal of Hospitality Management. 2016; 58 ():1-12.
Chicago/Turabian StyleWoo Gon Kim; Hyung-Min Choi; Jun (Justin) Li. 2016. "Antecedents and outcomes of migrant workers’ sociocultural adjustment in the hospitality industry." International Journal of Hospitality Management 58, no. : 1-12.