Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants

by Junkyu Park, Mark A. Bonn, Meehee Cho
Published 2020-04-01

How Can TV Food Programs Be Used as an Effective Restaurant Marketing Tool? An Extension of ELM with Perceived Risk

by Hye Jin Sung, Hyun Young Kim, Meehee Cho
Published 2020-09-01

Generation Z’s Sustainable Volunteering: Motivations, Attitudes and Job Performance

by Meehee Cho, Mark A. Bonn, Su Jin Han
Published 2018-05-01

Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on <i>Guanxi</i>

by Chenyu Zhang, Junkyu Park, Mark A. Bonn, Meehee Cho
Published 2021-03-01