1. Application of the Health Belief Model to customers' use of menu labels in restaurants. (1st April 2018) Authors: Jeong, Jin-Yi; Ham, Sunny Journal: Appetite Issue: Volume 123(2018) Page Start: 208 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumers' prestige-seeking behavior in premium food markets: Application of the theory of the leisure class. (January 2019) Authors: Lee, Hojin; Jang, Yoon; Kim, Youngshin; Choi, Hyung-Min; Ham, Sunny Journal: International journal of hospitality management Issue: Volume 77(2019) Page Start: 260 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Development and validation of a measure of consumer behaviors toward nutritional labeling in restaurants. Issue 5 (20th October 2017) Authors: Kim, Eojina; Ham, Sunny Journal: Journal of foodservice business research Issue: Volume 20:Issue 5(2017) Page Start: 595 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Experience, brand prestige, perceived value (functional, hedonic, social, and financial), and loyalty among GROCERANT customers. (January 2019) Authors: Kim, Seoyoung; Ham, Sunny; Moon, Hyeyoung; Chua, Bee-Lia; Han, Heesup Journal: International journal of hospitality management Issue: Volume 77(2019) Page Start: 169 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. How does food choice motives relate to subjective well-being and loyalty? A cross-cultural comparison of vegan restaurant customers in South Korea and Singapore. Issue 2 (4th March 2022) Authors: Lim, Kerri Ann; Ham, Sunny; Moon, Hye Young; Jang, Yoon Jung; Kim, Chang Sik Journal: Journal of foodservice business research Issue: Volume 25:Issue 2(2022) Page Start: 168 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of Gender on the Word-of-mouth Process in Restaurant Consumption Using Chronic Regulatory Focus. Issue 5 (3rd September 2022) Authors: Sun, Bongran; Ham, Sunny Journal: Journal of quality assurance in hospitality & tourism Issue: Volume 23:Issue 5(2022) Page Start: 1350 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influential factors for successful knowledge transfer in restaurant franchises. (March 2021) Authors: Moon, Hyeyoung; Ham, Sunny; Kim, Seung-Chul; Lee, Bo Youn Journal: Journal of hospitality and tourism management Issue: Volume 46(2021) Page Start: 224 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Linking creating shared value to customer behaviors in the food service context. (June 2020) Authors: Ham, Sunny; Lee, Seoki; Yoon, Hyejin; Kim, Changsik Journal: Journal of hospitality and tourism management Issue: Volume 43(2020) Page Start: 199 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Restaurants' disclosure of nutritional information as a corporate social responsibility initiative: Customers' attitudinal and behavioral responses. (May 2016) Authors: Kim, Eojina; Ham, Sunny Journal: International journal of hospitality management Issue: Volume 55(2016) Page Start: 96 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Special issue on economic implications of corporate social responsibility and sustainability in tourism and hospitality. Issue 4 (June 2019) Authors: Lee, Seoki; Ham, Sunny; Koh, Yoon Other Names: Lee Seoki guest-editor.; Ham Sunny guest-editor.; Koh Yoon guest-editor. Journal: Tourism economics Issue: Volume 25:Issue 4(2019) Page Start: 495 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗