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The information quality and source credibility matter in customers’ evaluation toward food O2O commerce
Kang, Jee-Won; Namkung, Young - In: International journal of hospitality management 78 (2019), pp. 189-198
Persistent link: https://www.econbiz.de/10012012745
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The effects of employees' business ethical value on person-organization fit and turnover intent in the foodservice industry
Jung, Hyo Sun; Namkung, Young; Yoon, Hye Hyun - In: International journal of hospitality management 29 (2010) 3, pp. 538-546
Persistent link: https://www.econbiz.de/10003983183
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Customer complaints in restaurants : do they differ by service stages and loyalty levels?
Namkung, Young; Jang, Soocheong (Shawn); Choi, Soo Keun - In: International journal of hospitality management 30 (2011) 3, pp. 495-502
Persistent link: https://www.econbiz.de/10009130594
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Effects of restaurant green practices on brand equity formation : do green practices really matter?
Namkung, Young; Jang, Soocheong (Shawn) - In: International journal of hospitality management 33 (2013), pp. 85-95
Persistent link: https://www.econbiz.de/10009746480
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The effects of international fairness on satisfaction and behavioral intentions : mature versus non-mature customers
Namkung, Young; Jang, Soocheong (Shawn) - In: International journal of hospitality management 28 (2009) 3, pp. 397-405
Persistent link: https://www.econbiz.de/10003855821
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Effects of restaurant green practices on brand equity formation: Do green practices really matter?
Namkung, Young; Jang, SooCheong(Shawn) - In: International journal of hospitality management 33 (2013), pp. 85-95
Persistent link: https://www.econbiz.de/10010102359