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    1.The effect of green human resource management on hotel employees' eco-friendly behavior and environmental performance

    Kim, YJ, Kim, WG, Ch     More...

    INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT[0278-4319], Published 2019, Volume 76, Pages 83-93

    收錄情况： WOS SCOPUS

    WOS核心合集引用: 478  2022影響因子:  11.7  发表年影響因子:  6.701 

    2.Hotel environmental management initiative (HEMI) scale development

    Choi, HM, Kim, WG, K     More...

    INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT[0278-4319], Published 2019, Volume 77, Pages 562-572

    收錄情况： WOS SCOPUS

    WOS核心合集引用: 30  2022影響因子:  11.7  发表年影響因子:  6.701 

    3.A Study on the Experience Value Improvement Plan for Kids-Café by Using Internet of Thing

    Kim, Y. J.,Lee, S. M

    Culinary Science & Hospitality Research, Published 2018, Volume 24, Issue 5, Pages 166-172

    4.An empirical study on applying organizational support theory: Beyond the migrant worker boundary condition in small and medium-sized restaurant

    Choi, H.,Kim, Y. J.

    Journal of the Table & Food Coordinate, Published 2017, Volume 12, Issue 3, Pages 65-85

    5.Hotel’s environmental management practice: scale development and validation

    Kim, W. G.,Kim, Y. J     More...

    Published 2017,

    6.A study of cognitive responses to ethical practices in the casino industry: focus on ethical value congruence, service encounter, and business performance

    Song, K. H.,Kim, Y.     More...

    Journal of Convention Sciences, Published 2016, Volume 15, Issue 4, Pages 73-91

    7.Comparison of usage outcomes of travelers using social commerce based on their motives and impulse buying tendencies

    Shin, S. A.,Kim, Y.     More...

    Journal of Tourism Institute of Northeast Asia, Published 2015, Volume 11, Issue 2, Pages 149-168

    8.National culture and leadership style on restaurant employees’ affective commitment

    Kim, Y. J.

    Journal of Culinary Research, Published 2014, Volume 20, Issue 5, Pages 101-105

    9.Anticipated emotion in consumers' intentions to select eco-friendly restaurants: Augmenting the theory of planned behavior

    Kim, YJ, Njite, D, H     More...

    INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT[0278-4319], Published 2013, Volume 34, Issue 1, Pages 255-262

    收錄情况： WOS SCOPUS

    WOS核心合集引用: 277  2022影響因子:  11.7  发表年影響因子:  1.837 

    10.A study on positioning of icecream café: Focusing on university students

    Kim, Y. J.

    Journal of Tourism Sciences, Published 2013, Volume 37, Issue 8, Pages 213-227

    11.A visiting motivation-based approach to ecotourism market segmentation

    Kim, Y. J.,Slevitch,     More...

    Journal of Hospitality and Tourism Studies, Published 2013, Volume 15, Issue 1, Pages 62-79

    12.Consumers’ intention to purchase environmentally friendly products in hospitality industry

    Kim, Y. J.

    FoodService Industry Journal, Published 2013, Volume 9, Issue 1, Pages 33-44

    13.Perceived organizational support of restaurant workers: Cultural diversity management effects on affective commitment

    Kim, Y. J.,Kim, D. J     More...

    Journal of Foodservice Management, Published 2012, Volume 15, Issue 6, Pages 183-208

    14.Consumers’ intention to select eco-friendly restaurants by adopting extended theory of reasoned action

    Kim, Y. J.,Kim, D. J     More...

    FoodService Industry Journal, Published 2012, Volume 8, Issue 2, Pages 45-62

    16.The Environmentally Friendly Programs in Hotels and Customers' Intention to Stay: An Online Survey Approach

    Kim, YJ, Palakurthi,     More...

    INTERNATIONAL JOURNAL OF HOSPITALITY AND TOURISM ADMINISTRATION[1525-6480], Published 2012, Volume 13, Issue 3, Pages 195-214

    收錄情况： WOS SCOPUS

    WOS核心合集引用: 36  2022影響因子:  3.5 

    20.The effect of knowledge management resource inputs on organizational effectiveness in the restaurant industry

    Kim, YJ, Hancer, M

    JOURNAL OF HOSPITALITY AND TOURISM TECHNOLOGY[1757-9880], Published 2010, Volume 1, Issue 2, Pages 174-189

    收錄情况： WOS SCOPUS

    WOS核心合集引用: 19  2022影響因子:  4.7 

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