1. A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions. Issue 12 (24th November 2020) Authors: Cai, Ruiying; Chi, Christina Geng-Qing Journal: International journal of contemporary hospitality management Issue: Volume 32:Issue 12(2020) Page Start: 3925 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions. Issue 12 (27th November 2020) Authors: Cai, Ruiying; Chi, Christina Geng-Qing Journal: International journal of contemporary hospitality management Issue: Volume 32:Issue 12(2020) Page Start: 3925 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions. Issue 12 (27th November 2020) Authors: Cai, Ruiying; Chi, Christina Geng-Qing Journal: International journal of contemporary hospitality management Issue: Volume 32:Issue 12(2020) Page Start: 3925 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Customers' perceived justice, emotions, direct and indirect reactions to service recovery: Moderating effects of recovery efforts. Issue 3 (3rd April 2018) Authors: Cai, Ruiying; Qu, Hailin Journal: Journal of hospitality marketing & management Issue: Volume 27:Issue 3(2018) Page Start: 323 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Developing and validating a service robot integration willingness scale. (July 2019) Authors: Lu, Lu; Cai, Ruiying; Gursoy, Dogan Journal: International journal of hospitality management Issue: Volume 80(2019) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Factors influencing residents' subjective well-being at World Heritage Sites. (December 2017) Authors: Chi, Christina Geng-qing; Cai, Ruiying; Li, Yongfen Journal: Tourism management Issue: Volume 63(2017) Page Start: 209 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Ghost kitchens on the rise: Effects of knowledge and perceived benefit-risk on customers' behavioral intentions. (February 2022) Authors: Cai, Ruiying; Leung, Xi Y.; Chi, Christina Geng-Qing Journal: International journal of hospitality management Issue: Volume 101(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. How do customers navigate perceived inappropriateness of collective emotion in group service recovery? An application of cognitive dissonance theory. (December 2022) Authors: Xu, Xing'an; Liu, Juan; Cai, Ruiying Journal: Tourism management Issue: Volume 93(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. How pandemic severity moderates digital food ordering risks during COVID-19: An application of prospect theory and risk perception framework. (June 2021) Authors: Leung, Xi Y.; Cai, Ruiying Journal: Journal of hospitality and tourism management Issue: Volume 47(2021) Page Start: 497 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Mindset matters in purchasing online food deliveries during the pandemic: The application of construal level and regulatory focus theories. (October 2020) Authors: Cai, Ruiying; Leung, Xi Y. Journal: International journal of hospitality management Issue: Volume 91(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗