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Kisang Ryu
Kisang Ryu
Professor at College of Hospitality & Tourism Management at Sejong University
Adresse e-mail validée de sejong.ac.kr
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The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions
K Ryu, HR Lee, WG Kim
International journal of contemporary hospitality management 24, 200-223, 2012
20362012
The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry
H Han, K Ryu
Journal of hospitality & tourism research 33 (4), 487-510, 2009
14962009
An assessment of the use of partial least squares structural equation modeling (PLS-SEM) in hospitality research
F Ali, SM Rasoolimanesh, M Sarstedt, CM Ringle, K Ryu
International Journal of Contemporary Hospitality Management 30, 514-538, 2018
14622018
The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions
K Ryu, H Han, TH Kim
International journal of hospitality management 27 (3), 459-469, 2008
13552008
Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: Moderating role of perceived …
K Ryu, H Han
Journal of Hospitality & Tourism Research 34 (3), 310-329, 2010
12422010
The effect of environmental perceptions on behavioral intentions through emotions: The case of upscale restaurants
K Ryu, SCS Jang
Journal of Hospitality & Tourism Research 31 (1), 56-72, 2007
10962007
Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast‐casual restaurant industry
K Ryu, H Han, SS Jang
International journal of contemporary hospitality management 22 (3), 416-432, 2010
9482010
New or repeat customers: How does physical environment influence their restaurant experience?
K Ryu, H Han
International Journal of Hospitality Management 30 (3), 599-611, 2011
6622011
DINESCAPE: A scale for customers' perception of dining environments
K Ryu, SC Jang
Journal of foodservice business research 11 (1), 2-22, 2008
6532008
Influence of experiences on memories, satisfaction and behavioral intentions: A study of creative tourism
F Ali, K Ryu, K Hussain
Journal of Travel & Tourism Marketing 33 (1), 85-100, 2016
6042016
Intention to experience local cuisine in a travel destination: The modified theory of reasoned action
K Ryu, S Jang
Journal of Hospitality & Tourism Research 30 (4), 507-516, 2006
5192006
Moderating role of personal characteristics in forming restaurant customers' behavioral intentions: An upscale restaurant setting
H Han, K Ryu
Journal of Hospitality & Leisure Marketing 15 (4), 25-54, 2007
2922007
Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea
HJ Kim, J Park, MJ Kim, K Ryu
International Journal of Hospitality Management 33, 397-405, 2013
2832013
The effect of physical environment on passenger delight and satisfaction: Moderating effect of national identity
F Ali, WG Kim, K Ryu
Tourism Management 57, 213-224, 2016
2782016
Green human resource management practices and environmental performance in Malaysian green hotels: the role of green intellectual capital and pro-environmental behavior
QA Nisar, S Haider, F Ali, S Jamshed, K Ryu, SS Gill
Journal of Cleaner Production 311, 127504, 2021
2622021
The theory of repurchase decision-making (TRD): Identifying the critical factors in the post-purchase decision-making process
H Han, K Ryu
International Journal of Hospitality Management 31 (3), 786-797, 2012
2332012
The role of physical environment, price perceptions, and consumption emotions in developing customer satisfaction in Chinese resort hotels
F Ali, M Amin, K Ryu
Journal of Quality Assurance in Hospitality & Tourism 17 (1), 45-70, 2016
1792016
Predicting tourists' intention to try local cuisine using a modified theory of reasoned action: The case of New Orleans
K Ryu, H Han
Journal of travel & tourism marketing 27 (5), 491-506, 2010
1662010
Dinescape, emotions and behavioral intentions in upscale restaurants
K Ryu
Kansas State University, 2005
1522005
Key factors driving customers’ word-of-mouth intentions in full-service restaurants: The moderating role of switching costs
H Han, K Ryu
Cornell Hospitality Quarterly 53 (2), 96-109, 2012
1322012
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