个人简介

[AcademicQualifications]2012 Ph.D./HospitalityAdministration/OklahomaStateUniversity 2008 M.S./HospitalityAdministration/OklahomaStateUniversity 2001 B.A./BusinessAdministration,PublicAdministration/Sejong UniversityAreasofTeachingExpertiseHospitalityandTourismMarketing HospitalityFinancialAnalysis HotelConferenceOperationsStudiesinHotelManagement SustainableHospitalityandTourism

研究领域

SustainabilityandGreenPracticesin Hospitality&Tourism ConsumerBehaviorandMarketing HospitalityHRManagement

近期论文

[JournalArticles] 2019 Choi, H. M., Kim, W. G., Kim, Y. J., & Agmapisarn, C. (2019). Hotel Environmental ManagementInitiative(HEMI) ScaleDevelopment,InternationalJournalofHospitalityManagement,77,562-572. 2019Kim,Y.J.,Kim,W.G.,Choi,H. M.,& Phetvaroon K.(2019).TheEffect ofGreenHumanResource Management on Hotel Employees’ Eco-friendly Behavior and Environmental Performance, International JournalofHospitalityManagement,76,83-93. 2018 Kim, Y. J., & Lee, S. M. A. Study on the Experience Value Improvement Plan for Kids-Café by UsingInternetofThing,CulinaryScience&HospitalityResearch,24(5),166-172.2017 Choi, H. & Kim, Y. J. An empirical study on applying organizational support theory: Beyond the migrant worker boundary condition in small and medium-sized restaurant, Journal of the Table & Food Coordinate,12(3),65-85. 2016Song,K.H.,Kim,Y.J.,&Lee,H.Y.Astudyofcognitiveresponsestoethical practicesinthecasino industry: focus on ethical value congruence, service encounter, and business performance. Journal ofConventionSciences,15(4),73-91.2015 Shin, S. A., Kim, Y. J., & Lee, H. Y. Comparison of usage outcomes of travelers using social commerce based on their motives and impulse buying tendencies, Journal of Tourism Institute of Northeast Asia,11(2),149-168.2014 Kim, Y. J. National culture and leadership style on restaurant employees’ affective commitment, JournalofCulinaryResearch,20(5),101-105. 2013 Kim, Y. J. A study on positioning of icecream café: Focusing on university students, Journal of TourismSciences,37(8),213-227. 2013 Kim, Y. J., Njite, D., & Hancer, M. Anticipated emotion in consumers' intentions to select eco-friendly restaurants: Augmenting the theory of planned behavior, International Journal of Hospitality Management,34,255-262. 2013 Kim, Y. J., & Slevitch, L. A visiting motivation-based approach to ecotourism market segmentation, JournalofHospitalityandTourismStudies,15(1),62-79. 2013 Kim, Y. J. Consumers’ intention to purchase environmentally friendly products in hospitality industry,FoodServiceIndustryJournal,9(1),33-44. 2012 Kim, Y. J., & Kim, D. J. Perceived organizational support of restaurant workers: Cultural diversity management effectsonaffectivecommitment,JournalofFoodserviceManagement,15(6),183-208. 2012 Kim, Y. J., & Kim, D. J. Consumers’ intention to select eco-friendly restaurants by adopting extendedtheoryofreasonedaction,FoodServiceIndustryJournal,8(2),45-62.2012 Kim, Y. J., Palakurthi, R., & Hancer, M. (2012). The environmentally friendly programs in hotels and customer’s intention to stay: An online survey approach, International Journal of Hospitality & TourismAdministration,13(3),195-214. 2010 Kim, Y. J., & Hancer, M. The effect of knowledge management resource inputs on organizational effectivenessintherestaurant industry, JournalofHospitalityandTourismTechnology,1(2),174-189.[ConferencePapers] 2017 Kim, W. G., Kim, Y. J., Choi, H. & Tian, M. Hotel’s environmental management practice: scale development and validation, The 2nd Southeastern, Central and South American Federation Conference of International CouncilofHotel,Restaurant,andInstitutionalEducation.Miami,FL. 2013 Kim, Y. J., & Slevitch, L. A visiting motivation-based approach to ecotourism market segmentation, TheAcademyofKoreanHospitality&Tourism.Seoul,Korea2012 Kim, Y. J., & Kim, D. J. Consumers’ intention to select eco-friendly restaurants by adopting extendedtheoryofreasonedaction,TheKoreanFoodServiceAssociation.Seoul,Korea 2012 Kim, Y. J., & Njite, D. The role of emotion in consumers’ intentions to select eco-friendly restaurants, The 17th Annual Graduate Education and Graduate Student Research Conference in HospitalityandTourism.Auburn,AL. 2011 Kim, Y. J., & Hancer, M. Leadership style and national culture on restaurant employees’ affective commitment, The 16th Annual Graduate Education and Graduate Student Research Conference in HospitalityandTourism.Houston,TX. 2010 Kim, Y. J., & Slevitch, L. Motivational and behavioral profile of ecotourists in South Korea, 2010 International SocietyofTravel andTourismEducators(ISTTE)Conference.LongBeach,CA.2010 Kim, Y. J., & Hancer, M. Cultural diversity management and its effects on organizational commitment in different restaurant type, The 2010 Annual Conference of International Council on Hotel, RestaurantandInstitutionalEducation(CHRIE).SanJuan,PuertoRico. 2009 Kim, Y. J., & Hancer, M. The effect of knowledge management resources inputs on organizational performance in the restaurant industry, The 2009 Annual Conference of International Council on Hotel, RestaurantandInstitutionalEducation(CHRIE).SanFrancisco,CA. 2009 Kim, Y. J., & Hancer, M. The effect of knowledge management resources on individual learning in the restaurant industry, The 14th Annual Graduate Education and Graduate Student Research Conference inHospitalityandTourism.LasVegas,NV.2008 Kim, Y. J., & Palakurthi, R. Customers’ perceptions about the effectiveness and the components of environmentally friendly programs in Hotels, The 13th Annual Graduate Education and Graduate Student ResearchConferenceinHospitalityandTourism.Orlando,FL. 2007Kim, Y. J.,& Kim, W. G. EVA in the hospitality industry, The 12th Annual Graduate Education and GraduateStudentResearchConferenceinHospitalityandTourism.Houston,TX.