Heesup Han

Prof. Heesup Han

Sejong University. Republic of Korea
orcid

Research Focus & Metrics

Academic Career Length

21Years (2006-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 June 2010 in Tourism Management
Verified
Journal Article
Closed access
Heesup HanHeesup Han
Heesup Han
LHLi-Tzang (Jane) Hsu
Li-Tzang (Jane) Hsu
CSChwen Sheu
Chwen Sheu


1 December 2010 in International Journal of Hospitality Management
Verified
Journal Article
Closed access
Heesup HanHeesup Han
Heesup Han
YKYunhi Kim
Yunhi Kim

22 March 2021 in Journal of Sustainable Tourism
Verified
Journal Article
Closed access
Heesup HanHeesup Han
Heesup Han
Diverse forms of environmental problems pose a serious threat to the natural environment. Environmental sustainability is the foremost topic in the contemporary tourism and hospitality industry. Environmentally-sustainable consumer behavior is an important aspect of environmental protection, which eventually benefits the society. In order to better understand environmentally-sustainable consumption and promote environmentally responsible consumer behavior, this research provides a sound conceptualization of environmentally-sustainable consumer behavior, and presents a systematic review and perspective on theories (theory of reasoned action, norm activation theory, theory of planned behavior, model of goal-directed behavior, and value-belief-norm theory) established in tourism and environmental psychology. In addition, this study introduces the essential drivers of environmentally-sustainable consumer behavior (green image, pro-environmental behavior in everyday life, environmental knowledge, green product attachment, descriptive social norm, anticipated pride and guilt, environmental corporate social responsibility, perceived effectiveness, connectedness to nature, and green value). Lastly, this paper provides the values of the latest studies on the special issue of environmental sustainability and consumer behavior in tourism and hospitality. This study as an introductory paper along with other articles in this special section help enable a collaboration platform across tourism and hospitality fields in pursuit of universal goals for promoting pro-environmental consumption and environmental sustainability.

6 May 2010 in Journal of Sustainable Tourism
Verified
Journal Article
Closed access
JLJin-Soo Lee
Jin-Soo Lee
LHLi-Tzang (Jane) Hsu
Li-Tzang (Jane) Hsu
Heesup HanHeesup Han
Heesup Han
YKYunhi Kim
Yunhi Kim
As the public is increasingly concerned about environmental issues, green management is rapidly becoming a strategic tool that can enhance a hotel's competitive advantage. This study explores how to develop the image and branding of a green hotel using the concepts of cognitive, affective and overall images. The study, based on a survey of 416 hotel users, also investigates how a green hotel image can affect behavioural intentions (i.e. intention to revisit, intention to offer positive recommendations to others and willingness to pay a premium). The findings confirm that cognitive image components (namely value and quality attributes) can exert a positive influence on a green hotel's affective and overall images. The affective image is also found to positively affect a green hotel's overall image. A green hotel's overall image, in turn, can contribute to more favourable behavioural intentions. Quality attributes were found to be more powerful than value attributes. The importance of the concept of selfish altruism and obtaining a feeling of wellbeing from a purchase were shown to be very strong. A range of theoretical and practical implications are discussed.

12 October 2009 in Journal of Hospitality & Tourism Research
Verified
Journal Article
Closed access
PDF file
Heesup HanHeesup Han
Heesup Han
KRKisang Ryu
Kisang Ryu
This research aims to examine the relationships among three components of the physical environment (i.e., décor and artifacts, spatial layout, and ambient conditions), price perception, customer satisfaction, and customer loyalty in the restaurant industry. A total of 279 cases from a survey were used to assess overall fit of the proposed model and test hypotheses using structural equation modeling. The three factors of the physical environment strongly influenced how customers perceived price, and this price perception, in turn, enhanced customer satisfaction level and directly/indirectly influenced customer loyalty. Décor and artifacts were the most significant predictors of price perception among the three components of the physical environment. Furthermore, both price perception and customer satisfaction played significant partial/complete mediating roles in the proposed model. The paper provides potential ways for restaurateurs to increase customer loyalty by improving their understanding of the roles of physical environment, price perception, and customer satisfaction.