Publications · BAR LAB

188

Total
publications

SSCI
indexed

SCIE
indexed

SCOPUS
indexed

112

KCI
indexed

About this list

Below is a selection of recent and high-impact publications. For Prof. Kim's complete bibliography (174+ papers), see his Google Scholar profile or ORCID record. Lab member publications are accessible from individual profiles in the People section.

2026

Visual attention and user satisfaction in OTA platforms: An eye-tracking and big data approach

Riswanto, A. L., & Kim, H.-S.

Journal of Hospitality and Tourism Technology, Online published

SSCI IF 6.9
2026

The gastronomic identity shift: Applying the modified health belief model and behavioral intention among international students’ food adaptation in South Korea

Sherpa, S., Kim, S., Riswanto, A. L., Nguyen, T. P. P., & Kim, H.-S.

International Journal of Tourism Research, 28(2)

SSCI IF 5.7
2026

Perceived value fit and customer citizenship behavior in food delivery apps’ pro-environmental initiatives: An extended theory of pro-environmental planned behavior approach

Riswanto, A. L., Cho, H., Lee, G., & Kim, H.-S.

International Journal of Tourism Research, 28(1), e70203

SSCI IF 5.7
2026

Leveraging big data and spatial analysis for customer-centric evaluation of Chinese tourism performing arts

Zhang, X., Zhong, Y., Ekaputra, R. A., & Kim, H.-S.

Journal of Hospitality and Tourism Technology, 1–24

SSCI IF 6.9
2026

Emotional and social intelligence as drivers of transformational leadership: Implications for supportive learning environments among international students

Limbachia, A. D., Riswanto, A. L., Wang, J., & Kim, H.-S.

Journal of International Students, 16(13), 125–146

SCOPUS IF 1.5
2026

Quantitative textual analysis and geo-spatial analysis of boutique hotel experiences in Seoul, Korea

Hossan, S., Aisha, N., Budiharse, R. S., & Kim, H.-S.

Culinary Science & Hospitality Research, 32(2), 81–94

KCI
2026

Understanding customer satisfaction in Korean fine dining abroad: Insights from online reviews of Michelin-starred restaurants

Cho, J., Williady, A., & Kim, H.-S.

Culinary Science & Hospitality Research, 32(1), 212–223

KCI
2025

Generation Z’s Michelin choices: Survey and big data insights into Thailand’s Michelin-starred restaurants

Kim, S., Riswanto, A. L., Sherpa, S., & Kim, H.-S.

International Journal of Tourism Research, 27(5), e70135

SSCI IF 5.7
2025

A comparison study on Indonesia and South Korea market in purchasing intention of online travel agent

Williady, A., Kim, S., & Kim, H.-S.

International Journal of Tourism Research, 27(4), e70096

SSCI IF 5.7
2025

A geospatial and big data exploration of tourism destinations: A case study of Busan, Republic of Korea

Kim, S., Riswanto, A. L., Williady, A., Ekaputra, R. A., & Kim, H.-S.

Electronic Markets, 35(1), 46

SSCI IF 6.8
2025

Exploring corporate reputation factors through cluster and sentiment analysis of CEO letters

Wang, J., & Kim, H.-S.

International Journal of Information Technology & Decision Making, 24(2), 419–442

SSCI IF 2.42
2025

Linguistic insights into customer satisfaction: An exploratory analysis of online reviews for gaming destination resorts in Las Vegas

Lee, H. S. K., Wang, J., Moreno-Brito, Y. L., Shen, Y., & Kim, H.-S.

Journal of Hospitality and Tourism Technology, 16(1), 73–90

SSCI IF 6.9
2025

Image congruity and perceived value as antecedents of customers’ behavioral intentions to stay in B&B accommodations: The moderating effect of age

Zhang, X., Tao, S., & Kim, H.-S.

International Journal of Tourism Research, 27(6)

SSCI IF 5.7
2025

The formation of unmanned store customers’ loyalty: Perspectives on selection attributes, customers’ perceived value, and their satisfaction

Yu, J., Wang, J., & Tao, S., & Kim, H.-S.

Sustainability, 17(24)

SSCI IF 3.3
2025

Exploring visual attention, consumption vision, and attitude toward café menus using eye-tracking analysis

Kim, S., Sherpa, S., Riswanto, A. L., Nguyen, T. P. P., & Kim, H.-S.

International Journal of Tourism Research, 27(5)

SSCI IF 5.7
2025

B&B customer experience and satisfaction: Evidence from online customer reviews

Jia, M., Tao, S., & Kim, H.-S.

Service Science, 16(1), 42–54

SSCI IF 2.1
2025

Visual attention to food content on social media: An eye-tracking study among young adults

Riswanto, A. L., Ha, Y., Kim, S., & Kim, H.-S.

Journal of Eye Movement Research, 18(6)

SCIE IF 1.8
2025

Reputation and guest experience in Bali’s spa hotels: A big data perspective

Aisha, N., Williady, A., & Kim, H.-S.

Tourism and Hospitality, 6(4), 180

SCOPUS
2025

Government communication in tourism governance: Analyzing ministerial responses to parliamentary inquiries and voter petitions

Ho, D. H., & Kim, H.-S.

Tourism and Hospitality, 6(3), 143

SCOPUS
2025

eWOM revenge in small accommodations: Investigating the mediating role of clout in guest de-influencing behaviour in Jamaica

Chamberlain, L. A., Moreno-Brito, Y. L., & Kim, H.-S.

Consumer Behavior in Tourism and Hospitality

SCOPUS
2025

An evaluation of green hotels in Singapore, Sentosa Island: A big data study through online review

Aliyah, U., Williady, A., & Kim, H.-S.

Tourism and Hospitality, 6(1), 24–30

SCOPUS
2025

Enhancing tourist satisfaction on Komodo Island: A data-driven analysis of online reviews

Riswanto, A. L., Chamberlain, L. A., & Kim, H.-S.

Tourism and Hospitality, 6(1), 2–11

SCOPUS
2025

Towards a greener bite: Unraveling consumer intentions to embrace sustainable online food delivery services

Williady, A., Kim, W. G., Haldorai, K., & Kim, H.-S.

Journal of Foodservice Business Research, 1–28

SCOPUS
2025

How visual design in dairy packaging affects consumer attention and decision-making

Riswanto, A. L., Kim, S., Williady, A., Ha, Y., & Kim, H.-S.

Dairy, 6(1), 4–11

SCOPUS
2025

Assessing the customer experience at the intersection of sustainable and fine dining: A sentiment analysis of Michelin’s 3-Star and Green-Starred restaurants in the USA

Nguyen, N. T. H., Ho, H. D., & Kim, H.-S.

Culinary Science & Hospitality Research, 31(12), 329–342

KCI
2025

Eye-tracking in hospitality research: Historical perspectives on digital consumer behavior

Riswanto, A. L., & Kim, H.-S.

Culinary Science & Hospitality Research, 31(12), 312–320

KCI
2025

The influence of online reviews on customer selection of island hotels: Focusing on Jeju Island

Wang, J., Yu, J., Zhao, L., & Kim, H.-S.

Journal of Industrial Innovation, 41(4), 36–50

KCI
2025

Net valence model perspective on Indonesian adoption of Korean smart health monitoring devices: The moderating role of income

Simon, S., Aliyah, U., Williady, A., & Kim, H.-S.

Journal of Industrial Innovation, 41(4), 432– 444

KCI
2025

Eye-tracking and social media marketing: Detecting clickbait in mukbang content

Riswanto, A. L., Choi, J., & Kim, H.-S.

Culinary Science & Hospitality Research, 31(9), 132–139

KCI
2025

Understanding the influence of online reviews on customer purchase intention: A cross-country comparison of food delivery apps in Korea (Baemin) and Nepal (Foodmandu)

Shrivastav, S., Wang, J., Choi, J., Riswanto, A. L., & Kim, H.-S.

Culinary Science & Hospitality Research, 31(9), 153–166

KCI
2025

Examining the influence of customer satisfaction and occupancy rates on RevPAR: Insights from 5-star hotels in Da Nang

Ho, D. H., & Kim, H.-S.

Culinary Science & Hospitality Research, 31(2), 42–55

KCI
2025

Understanding customer satisfaction in Thailand’s wellness hotels post-COVID-19: A big data analytics approach

Zhong, Y., & Kim, H.-S.

Culinary Science & Hospitality Research, 31(2), 64–73

KCI
2025

The impact of servant leadership on part-time workers’ engagement in the foodservice industry

Shrivastav, S., Riswanto, A. L., Wang, J., & Kim, H.-S.

Culinary Science & Hospitality Research, 31(2), 27–34

KCI
2025

Exploring trends in employee well-being research: Insights from the KCI database

Wang, J., & Kim, H.-S.

Culinary Science & Hospitality Research, 31(2), 82–91

KCI
2024

Exploring customers experience and satisfaction with theme hotels: A cross-cultural analysis of hotel reviews

Zhang, X., Yu, J., & Kim, H.-S.

SAGE Open, 14(2), 1–16

SSCI IF 2.0
2024

Understanding consumption behavior on mobile grocery shopping: An application of the extended unified theory of acceptance and use of technology (UTAUT2)

Shin, J., & Kim, H.-S.

Journal of Industrial Innovation, 40(1), 1–13

KCI
2023

The impact of customer perceived value on customer satisfaction and loyalty toward the food delivery robot service

Hong, C., Choi, E. K., Joung, H. W., & Kim, H.-S.

Journal of Hospitality and Tourism Technology, 14(5), 908– 924

SSCI IF 6.9
2023

Analyzing online reviews to uncover customer satisfaction factors in Indian cultural tourism destinations

Riswanto, A. L., Kim, S., & Kim, H.-S.

Behavioral Sciences, 13(11), 923

SSCI
2023

An investigation of the key attributes of Korean wellness tourism customers based on online reviews

Riswanto, A. L., & Kim, H.-S.

Sustainability, 15, 6702

SSCI IF 3.3
2023

A study on the effect of medical service quality on customer satisfaction during COVID-19 for foreigners in Korea

Kim, S., & Kim, H.-S.

Sustainability, 15, 5953

SSCI IF 3.3
2023

Visualizing the landscape of home IoT research: A bibliometric analysis using VOSviewer

Wang, J., & Kim, H.-S.

Sensors, 23, 3086

SCIE IF 3.4
2023

Case study of a Templestay and temple visit in Korea using customer generated content to evaluate customer satisfaction

Williady, A., & Kim, H.-S.

Environment and Social Psychology, 9(2), 1–11

SCOPUS
2023

Exploring user generated content for beach resorts in Cox’s Bazar, Bangladesh: A pre- and post-pandemic analysis

Noor, M. S., Handani, N. D., & Kim, H.-S.

Environment and Social Psychology, 8(2)

SCOPUS
2023

An analysis of online reputation at integrated resort in Macao—Evidence from the survey of customer online review

Tang, M., Zhang, X., Wang, J., & Kim, H.-S.

Environment and Social Psychology, 8(1)

SCOPUS
2023

Unlocking customer satisfaction of Halal restaurant in South Korea through online review analysis

Handani, N. D., & Kim, H.-S.

Environment and Social Psychology, 7(2)

SCOPUS
2023

Exploring leadership style and employee attitude through cluster and sentiment analyses of in-depth interviews of employees

Ho, D. H., Wang, J., & Kim, H.-S.

Administrative Sciences, 13(3), 91

SCOPUS
2023

A study on technology acceptance of digital healthcare among older Korean adults using Extended TAM

Zin, K. S. L. T., Kim, S., Kim, H.-S., & Feyissa, I. F.

Administrative Sciences, 12(4), 137

SCOPUS
2023

Utilizing text mining to identify trends and patterns within the context of smart hotels and hotel Internet of Things (IoT)

Williady, A., Kim, S., & Kim, H.-S.

Journal of Industrial Innovation, 39(4), 215–221

KCI
2023

Unveiling Binh Duong Smart City: A qualitative analysis of government initiatives and development strategies

Ho, H. D., & Kim, H.-S.

Journal of Industrial Innovation, 39(4), 201–214

KCI
2023

A study on customer satisfaction and experience of Korean restaurants operating in Islamic countries through online review analysis

Kim, H., Kim, S., Williady, A., Riswanto, L. A., & Kim, H.-S.

Journal of Industrial Innovation, 39(3), 208–215

KCI
2023

Comparative study of perceptions of plastic surgery medical tourism before and after COVID-19 utilizing big data analysis

Kim, S., Riswanto, A. L., & Kim, H.-S.

Journal of Industrial Innovation, 39(2), 192–204

KCI
2023

A study on customer experience and recognition of Hanok Hotel through semantic network analysis of online reviews

Shin, J., Zhang, X., & Kim, H.-S.

Journal of Industrial Innovation, 39(1), 168–179

KCI
2022

Online customer reviews: Insights from the coffee shops industry and the moderating effect of business types

Tao, S., & Kim, H.-S.

Tourism Review, 77(5), 1349–1364

SSCI
2022

Online food delivery services and consumers’ purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model

Pillai, S. G., Kim, W. G., Haldorai, K., & Kim, H.-S.

International Journal of Hospitality Management, 105, 103275

SSCI IF 8.3
2022

Understanding the customer experience and satisfaction of casino hotels in Busan through online user-generated content

Fu, W., Wei, S., Wang, J., & Kim, H.-S.

Sustainability, 14(10), 5846

SSCI IF 3.3
2022

An analysis of customer textual reviews and satisfaction at luxury hotels in Singapore’s Marina Bay Area (SG-Clean-Certified Hotels)

Handani, N. D., Williady, A., & Kim, H.-S.

Sustainability, 14(15), 9382

SSCI IF 3.3
2022

The impact of hotel customer experience on customer satisfaction through online reviews

Kim, Y.-J., & Kim, H.-S.

Sustainability, 14(2), 848

SSCI IF 3.3
2022

A study on customer satisfaction in Bali’s luxury resort utilizing big data through online review

Williady, A., Wardhani, H. N., & Kim, H.-S.

Administrative Sciences, 12(4), 137

SCOPUS
2022

Understanding vegetarian customers: The effects of restaurant attributes on customer satisfaction and behavioral intentions

Choi, H., Joung, H.-W., Choi, E.-K., & Kim, H.-S.

Journal of Foodservice Business Research, 25(3), 353–376

SCOPUS
2022

Text mining with network analysis of online reviews and consumers’ satisfaction: A case study in Busan wine bars

Fu, W., Choi, E.-K., & Kim, H.-S.

Information, 13(3), 127

SCOPUS IF 2.4
2022

A study of inbound travelers experience and satisfaction at quarantine hotels in Indonesia during the COVID-19 pandemic

Handani, N. D., Riswanto, A. L., & Kim, H.-S.

Information, 13(5), 254

SCOPUS IF 2.4
2022

An exploratory study of electronic word-of-mouth focused on casino hotels in Las Vegas and Macao

Tang, M., & Kim, H.-S.

Information, 13(3), 135

SCOPUS IF 2.4
2022

Navigations for hospitality human resource management research: Observing the keywords, factors, topics under the COVID-19 pandemic

Wang, J., Ban, H.-J., Joung, H.-W., & Kim, H.-S.

Information, 13(3), 126

SCOPUS IF 2.4
2022

Online customer reviews and satisfaction with an upscale hotel: A case study of Atlantis, The Palm in Dubai

Wei, S., & Kim, H.-S.

Information, 13(3), 150

SCOPUS IF 2.4
2022

Exploration of global theme hotels through semantic network analysis of online customer reviews: Focused on Disneyland hotels

Zhang, X., Tang, M., & Kim, H.-S.

Journal of Industrial Innovation, 38(1), 215–241

KCI
2022

The text mining from online customer reviews: Implications for luxury hotel in Busan

Cardenas, D. G. J., Han, D.-Y., Ban, H.-J., & Kim, H.-S.

Culinary Science & Hospitality Research, 28, 67–80

KCI
2022

A comparative analysis of domestic and international research trends in the Health Belief Model Theory using big data: Focusing on the period of COVID-19 occurrence

Kwon, H.-J., Amarjargal, D., & Kim, H.-S.

Journal of Industrial Innovation, 38(2), 89–104

KCI
2022

The effects of shopping value on satisfaction and the moderating effect of shopping motivation: Focused on Chinese tourists

Ran, W., Kim, H.-S., & Jun, J.-K.

Journal of Industrial Innovation, 38(2), 114–128

KCI
2021

Customer experience and satisfaction of Disneyland Hotel through big data analysis of online customer reviews

Zhang, X., & Kim, H.-S.

Sustainability, 13(22), 12699

SSCI IF 3.3
2021

Topic modeling and sentiment analysis of online review for airlines

Kwon, H.-J., Ban, H.-J., Jun, J.-K., & Kim, H.-S.

Information, 12(2), 78

SCOPUS IF 2.4
2021

A study on research trend of foodservice in Korean schools using semantic network analysis

Dagvadorj, A., Ahn, J., & Kim, H.-S.

Culinary Science & Hospitality Research, 27(3), 112–119

KCI
2021

A study on wine cognition using semantic network analysis: Focused on Chinese wine market

Fu, W., & Kim, H.-S.

Culinary Science & Hospitality Research, 27, 221–231

KCI
2021

A study on the consumption value of customer using the extended theory of planned behavior: Focused on upscale Korean restaurant

Kim, Y.-J., & Kim, H.-S.

Culinary Science & Hospitality Research, 27(2), 32–46

KCI
2021

Traffic light signpost labeling system with SWOT analysis: Focused on Healthy China Action

Tang, M., & Kim, H.-S.

Culinary Science & Hospitality Research, 27(9), 143–152

KCI
2021

A comparative study between Hilton hotels in South Korea and USA through user-generated content analytics

Yu, J., Kang, B.-N., & Kim, H.-S.

Culinary Science & Hospitality Research, 27(12), 200–213

KCI
2021

A study on the perception of maratang restaurants in Busan area through online review analysis

Yu, J., & Kim, H.-S.

Culinary Science & Hospitality Research, 27, 246–255

KCI
2021

Research trend analysis of ‘Culinary Science & Hospitality Research’ using LDA-based topic modeling and 2-mode network analysis

Kwon, H.-J., & Kim, H.-S.

Culinary Science & Hospitality Research, 27(6), 189–205

KCI
2021

Research trend analysis on big data through topic modeling and semantic network analysis

Kwon, H.-J., & Kim, H.-S.

Culinary Science & Hospitality Research, 27(3), 1–14

KCI
2021

Understanding the effects of COVID-19 on the Starbucks perception through big data analytics: A comparative study

Kim, Y.-J., Kim, H.-S., & Kim, H.-S.

Culinary Science & Hospitality Research, 27(6), 1–14

KCI
2020

Applying the modified health belief model (HBM) to Korean medical tourism

Ban, H.-J., & Kim, H.-S.

International Journal of Environmental Research and Public Health, 17(10), 3646

SSCI IF 4.0
2020

Extracting key drivers of air passenger’s experience and satisfaction through online review analysis

Shadiyar, A., Ban, H.-J., & Kim, H.-S.

Sustainability, 12(21), 9188

SSCI IF 3.3
2020

A study on the future direction of food tourism using semantic network analysis: Focused on Coronavirus Infectious Disease-19 (COVID-19) period

Dagvadorj, A., Kim, H.-S., & Kim, W. G.

Culinary Science & Hospitality Research, 26(11), 272–282

KCI
2020

Understanding customer experience of airline lounge using text mining of online review

Kim, Y.-J., Ban, H.-J., Kim, D.-H., & Kim, H.-S.

Culinary Science & Hospitality Research, 26(2), 36–44

KCI
2020

Conceptual approach for the new cognition of hotel industry in the era of big data: A systematic review

Tao, S., & Kim, H.-S.

Culinary Science & Hospitality Research, 26(9), 42–51

KCI
2020

A study on the influence of coffee educational services quality on education satisfaction and loyalty

Mun, J.-Y., & Kim, H.-S.

Culinary Science & Hospitality Research, 26(1), 22–31

KCI
2020

A study on the promotion of food tourism using semantic network analysis

Mun, J.-Y., Kim, H.-S., & Lee, J.-H.

Journal of Industrial Innovation, 36(2), 135–153

KCI
2020

A study on consumers’ perception of meal-kit: After the spread of Coronavirus Infectious Disease-19 (COVID-19)

Mun, J.-Y., Ban, H.-J., & Kim, H.-S.

Culinary Science & Hospitality Research, 26(10), 198–207

KCI
2020

A study on the experience of casino hotel using online review analysis

Ban, H.-J., Kim, H.-D., & Kim, H.-S.

Culinary Science & Hospitality Research, 26(7), 22–29

KCI
2020

Structural relationship analysis among Starbucks brand experience, brand attachment and brand loyalty

Yoo, B.-Y., & Kim, H.-S.

Culinary Science & Hospitality Research, 26(6), 27–37

KCI
2020

A study on the consumer’s perception of bakery using big data analytics

Dagvadorj, A., & Kim, H.-S.

Culinary Science & Hospitality Research, 26(4), 66–75

KCI
2019

Investigating key attributes in experience and satisfaction of hotel customer using online review data

Ban, H.-J., Choi, H., Choi, E. K., Lee, S., & Kim, H.-S.

Sustainability, 11(23), 6570

SSCI IF 3.3
2019

Understanding customer experience and satisfaction through airline passengers’ online review

Ban, H.-J., & Kim, H.-S.

Sustainability, 11(15), 4066

SSCI IF 3.3
2019

Cruising in Asia: What can we dig from online cruiser reviews to understand their experience and satisfaction

Tao, S., & Kim, H.-S.

Asia Pacific Journal of Tourism Research, 24(6), 514–528

SSCI IF 3.8
2019

The prevalence of metabolic syndrome and its related risk complications among Koreans

Lee, S. H., Tao, S., & Kim, H.-S.

Nutrients, 11(8), 1755

SCIE IF 4.8
2019

Elicitation of design factors through big data analysis of online customer reviews for washing machines

Kim, H.-S., & Noh, Y.

Journal of Mechanical Science and Technology, 33(6), 2785–2795

SCIE IF 2.2
2019

A study of the influence of bakery selection attributes on customer satisfaction among millennial generation

Lee, Y. R., Dagvadorj, A., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(12), 1–7

KCI
2019

A study on the relationship between profitability and efficiency of chicken franchise using probability change analysis

Kim, T.-H., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(11), 45–57

KCI
2019

The text mining approach to understand seat comfort experience of airline passengers through online review

Ban, H.-J., Joung, H. W., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(9), 38–46

KCI
2019

A study on dessert awareness through semantic network analysis

Dagvadorj, A., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(8), 62–70

KCI
2019

A study on the recognition of full service carrier in South Korea through the semantic network analysis of online review

Ban, H.-J., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(7), 205–215

KCI
2019

A study on the viewer’s cooking behavior intention and eating out behavior intention of TV cooking programs using the extended theory of planned behavior

Lee, S. H., Kim, H.-S., & Lee, J. H.

Culinary Science & Hospitality Research, 25(7), 52–61

KCI
2019

A study on influence relation of membership users perceived benefit, sacrifice, value and continuous use intention by using Theory of Value Based Adoption Model (VAM): Focused on 20s CJ membership service

Lee, S. Y., Yim, H. R., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(6), 12–22

KCI
2019

An exploratory study on the conceptualization of dessert café through big data analysis

Kim, Y. J., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(5), 125–135

KCI
2019

A study on Mongolian food awareness through big data analysis: Using Google search resources

Dagvadorj, A., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(5), 34–42

KCI
2019

A study of the acceptance intention of customers in coffee franchise using extended technology acceptance model (E-TAM): Focused on Starbucks mobile application

Baek, S. H., Yim, H. R., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(4), 146–155

KCI
2019

A study on the TripAdvisor review analysis of restaurant recognition in Busan 1: Especially concerning English reviews

Ban, H.-J., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(4), 1–11

KCI
2019

Semantic network analysis of hotel package through the big data

Ban, H.-J., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(2), 110–119

KCI
2019

Development of a multiple-item scale for measuring service quality of Japanese restaurant

Sohn, J.-M., Yim, H.-R., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(3), 1–12

KCI
2019

An exploratory study on the semantic network analysis of Busan tourism: Using Google web and news

Kim, Y. J., Ban, H. J., & Kim, H.-S.

Culinary Science & Hospitality Research, 25(2), 126–134

KCI
2019

Suggestions on how to activate the stay type Ulsan tourism using big data analysis

Kim, T. H., & Kim, H.-S.

Journal of Industrial Innovation, 35(1), 47–76

KCI
2019

A study on the online review analysis of restaurant recognition in Busan 2: Especially concerning Korean reviews

Ban, H. J., & Kim, H.-S.

Journal of Industrial Innovation, 35(2), 185–207

KCI
2018

The effect of healthy food knowledge on perceived healthy foods’ value, degree of satisfaction, and behavioral intention: The moderating effect of gender

Lee, S. M., Jin, N., & Kim, H.-S.

Journal of Quality Assurance in Hospitality & Tourism, 19(2), 151–171

SCOPUS
2018

A study on opinion mining using statistical package R: Focusing on pizza franchise companies

Song, S. J., Hong, K. W., Kim, H.-S., & Lee, J. H.

Culinary Science & Hospitality Research, 24(9), 30–38

KCI
2018

An exploratory study on the semantic network analysis of ‘Culinary Science & Hospitality Research’ through the Google Scholar

Kim, H.-S., & Yim, H. R.

Culinary Science & Hospitality Research, 24(9), 1–10

KCI
2018

A study of comparison between restaurant industries in Seoul and Busan through big data analytics

Aralbayeva, S., Tao, S., & Kim, H.-S.

Culinary Science & Hospitality Research, 24(7), 109–118

KCI
2018

A study on the semantic network analysis of “Cooking Academy” through the big data

Lee, S. H., & Kim, H.-S.

Culinary Science & Hospitality Research, 24(3), 167–176

KCI
2018

A study on relative management efficiency of domestic foodservice companies using data envelopment analysis

Kim, T.-H., & Kim, H.-S.

Culinary Science & Hospitality Research, 24(10), 107–115

KCI
2018

A study on activation plan of youth hostel using text mining technique: Focusing on Busan youth hostel ARPINA

Lee, S. H., & Kim, H.-S.

Journal of Industrial Innovation, 34(2), 267–288

KCI
2018

A study on the difference of body mass index (BMI), health perception factor and nutrient intake according to frequency of eating out

Lee, S. H., Kang, B. N., & Kim, H.-S.

Culinary Science & Hospitality Research, 24(6), 160– 169

KCI
2018

A study on the profitability of coffee franchise firms using ROIC Tree, ROA & ROE

Kim, T. H., & Kim, H.-S.

Culinary Science & Hospitality Research, 24(1), 130–139

KCI
2018

A study on the strategies for the ownership risk management of restaurant franchise companies using opinion mining and Situational Crisis Communication Theory (SCCT)

Kim, T. H., & Kim, H.-S.

Journal of Tourism Sciences, 42(8), 129–146

KCI
2018

Effects of the SNS (social network service) characteristics on consumer attitude: Applying modified technology acceptance model

Lee, S. H., Kim, Y. S., & Kim, H.-S.

Culinary Science & Hospitality Research, 24(4), 164–173

KCI
2018

Understanding the food hygiene of cruise through the big data analytics using the web crawling and text mining

Shuting, T., Kang, B., & Kim, H.-S.

Culinary Science & Hospitality Research, 24(2), 34–43

KCI
2018

Understanding of nutrition labelling use and related factors among Korean adults

Oh, C., & Kim, H.-S.

Culinary Science & Hospitality Research, 24(2), 16–22

KCI
2017

The effects of restaurant nutrition menu labelling on college students’ healthy eating behaviours

Roseman, M., Joung, H., Choi, E., & Kim, H.-S.

Public Health Nutrition, 20(5), 797–804

SCIE IF 3.0
2017

A comparison of Starbucks between South Korea and U.S.A. through big data analysis

Jo, A. R., & Kim, H.-S.

Culinary Science & Hospitality Research, 23(8), 195–205

KCI
2017

A study on the application of SNS big data to the industry in the fourth industrial revolution

Han, S.-I., Kim, T.-Ho., Lee, J.-H., & Kim, H.-S.

Culinary Science & Hospitality Research, 23(7), 1–10

KCI
2017

The study on job satisfaction, turnover intention and organization commitment of employees in domestic independent hotel and international chain hotels

Kim, H. D., Choi, H. Y., & Kim, H.-S.

Culinary Science & Hospitality Research, 23(4), 216–224

KCI
2017

An exploratory study on the semantic network analysis of food tourism through the big data

Kim, H.-S.

Culinary Science & Hospitality Research, 23(4), 22–32

KCI
2017

A semantic network analysis of big data regarding food exhibition at convention center

Kim, H.-S.

Culinary Science & Hospitality Research, 23(3), 257–270

KCI
2017

A study on the customers’ perception and intention to purchase food according to food styling

Yim, H. R., & Kim, H.-S.

Culinary Science & Hospitality Research, 23(3), 1–7

KCI
2017

A positioning study of national food: In perspective of Korean, American, Chinese food tourists

Choi, H. Y., Kwak, G. H., & Kim, H.-S.

Culinary Science & Hospitality Research, 23(2), 86–94

KCI
2017

A study of comparison between cruise tours in China and USA through big data analytics

Tao, S., & Kim, H.-S.

Culinary Science & Hospitality Research, 23(6), 1–11

KCI
2017

A study of operating cycle according to the leverage effect of chicken franchise companies using time series data

Kim, T. H., & Kim, H.-S.

Tourism Studies, 41(4), 151–170

KCI
2017

The effect of the Korean wave on Malaysian university students’ perception

Lee, S. H., Lee, K. S., Kwak, G. H., & Kim, H.-S.

Culinary Science & Hospitality Research, 23(1), 79–83

KCI
2016

Can nutrition label recognition or usage affect nutrition intake according to age?

Kim, H.-S., Oh, C., & No, J. K.

Nutrition, 32(1), 56–60

SCIE IF 3.2
2016

A study of financial performance using DuPont analysis in food distribution market

Kim, H.-S.

Culinary Science & Hospitality Research, 22(6), 52–60

KCI
2016

A study of general educational quality factors, satisfaction, and loyalty: Focused on general courses related to dietary life

Bak, H., & Kim, H.-S.

Culinary Science & Hospitality Research, 22(3), 155–165

KCI
2016

Perceived value, importance of nutrition information, and behavioral intention for food tourism in Busan

Son, J. M., Lee, E. J., & Kim, H.-S.

Culinary Science & Hospitality Research, 22(1), 135–140

KCI
2016

A study on selection attributes, customer satisfaction and relationship orientation in franchised coffee shop among female customers in their 20s

Jo, A. R., Choi, H. Y., & Kim, H.-S.

Korean Journal of Hospitality & Tourism, 25(7), 1–15

KCI
2016

Metabolic syndrome and its related factors among Korean elderly in urban and rural areas

Oh, C., & Kim, H.-S.

Culinary Science & Hospitality Research, 22(1), 32–41

KCI
2016

A study of nutrition knowledge, confidence, and body image of university students

Kim, H.-S., Joung, H. W., & Choi, E. K. C.

Culinary Science & Hospitality Research, 22(1), 70–77

KCI
2016

Non-Muslim customers’ purchase intention on halal food products in Malaysia

Lee, S. H., Siong, K. C., Lee, K. S., & Kim, H.-S.

Culinary Science & Hospitality Research, 22(1), 108–116

KCI
2016

A study on the brand image differentiation strategy of food enterprise using the multidimensional scaling method

Ahn, H. L., Choi, H. Y., & Kim, H.-S.

Journal of Tourism Sciences, 40(10), 207–226

KCI
2016

Delivery app understanding and acceptance among food tech customers using the modified technology acceptance model

Kim, T. H., & Kim, H.-S.

Tourism Studies, 40(5), 127–144

KCI
2016

Quality characteristics of soy sauces by various manufacturing methods

Choi, J. M., Lee, C. B., & Kim, H.-S.

Culinary Science & Hospitality Research, 22(2), 57–65

KCI
2016

The study of behavioral intention of environmental friendly agricultural products choice in consumer by using theory of planned behavior

Yim, H. R., & Kim, H.-S.

Journal of Foodservice Management Society of Korea, 19(1), 201–221

KCI
2016

The customers’ perception on luxury hotel: A case of Sunway resort hotel and spa

Lee, S. H., Toh, S. M., & Kim, H.-S.

Culinary Science & Hospitality Research, 22(6), 145–150

KCI
2015

Impact of dining out on nutritional intake and metabolic syndrome risk factors: Data from the 2011 Korean National Health and Nutrition Examination Survey

Oh, C., Kim, H.-S., & No, J.

British Journal of Nutrition, 113(3), 473–478

SCIE IF 3.4
2015

Body composition changes were related to nutrient intakes in elderly men but elderly women had a higher prevalence of sarcopenic obesity in a population of Korean adults

Oh, C., Jho, S., No, J. K., & Kim, H.-S.

Nutrition Research, 35(1), 1–6

SCIE IF 3.4
2015

An exploration of the relationships among brand value, customer satisfaction and behavioral intention in fast food restaurant visitors

Ahn, J., Jun, K., & Kim, H.-S.

Culinary Science & Hospitality Research, 21(5), 14–24

KCI
2015

Exploring internal marketing mix and its applications in the foodservice industry

Joung, H. W., Choi, E. K. C., Lee, D. S., & Kim, H.-S.

Culinary Science & Hospitality Research, 21(5), 192–203

KCI
2015

A study of association dining-out, nutritional intakes and health risk factors among Korean women using the data of Korean National Health and Nutrition Examination Survey (KNHANES VI)

Bak, H., & Kim, H.-S.

Culinary Science & Hospitality Research, 21(5), 139–146

KCI
2015

Brand positioning strategy of franchise family restaurant

An, H. L., Sohn, J. M., Choi, J. M., & Kim, H.-S.

Culinary Science & Hospitality Research, 21(4), 339–348

KCI
2015

Positioning strategy of global franchise coffee shop brands in Busan, Korea

Lim, H. R., Lee, S. M., & Kim, H.-S.

Tourism Studies, 39(3), 195–206

KCI
2014

Metabolic syndrome related health inequalities in Korean elderly: Korean National Health and Nutrition Examination Survey (KNHAES)

Kim, H.-S.

International Journal of Equity in Health, 13(1), 1–5

SSCI
2014

Dietary pattern classifications with nutrient intake and body composition changes in Korean elderly

Oh, C., No, J. K., & Kim, H.-S.

Nutrition Research and Practice, 8(2), 192–197

SCIE IF 2.9
2014

Exploratory study of Korean traditional food, rice cakes’ product attributes, and customers’ satisfaction and loyalty

Kim, H.-S., & Yim, H. R.

Journal of Culinary Science & Technology, 12(4), 339–353

SCOPUS
2014

Evaluation of the on-campus dining services using importance- performance analysis

Joung, H. W., Lee, D. S., Kim, H.-S., & Huffman, L.

Journal of Foodservice Business Research, 17(2), 136–146

SCOPUS
2014

Eating behavior and physical activity among college students: A descriptive approach to the gender difference

Joung, H. W., Ahn, J., & Kim, H.-S.

Culinary Science & Hospitality Research, 20(5), 16–21

KCI
2014

Healthy food awareness, behavioral intention, and actual behavior toward healthy foods: Generation Y consumers at university food service

Joung, H. W. D., Choi, E. K. C., Ahn, J., & Kim, H.-S.

Journal of the Korean Society of Food Culture, 29(4), 336–341

KCI
2014

A study on the influence factors of brand preference in fastfood restaurant visitors

Lee, K. W., & Kim, H.-S.

Food Service Industry Journal, 10(2), 35–46

KCI
2014

A study on the foodservice quality of Japanese restaurants using the importance- performance analysis

Sohn, J. M., & Kim, H.-S.

Culinary Science & Hospitality Research, 20(2), 199–213

KCI
2014

High school students’ health beliefs regarding powdered green tea rice in school foodservice

Kim, H.-S.

Northeast Asian Tourism Research, 10(1), 273–288

KCI
2014

Study on relationships between family affluence scale, dietary behaviors, subjective health perception and BMI

Yim, H. R., & Kim, H.-S.

Journal of The Korean Data Analysis Society, 16(2), 875–885

KCI
2014

A study on the relationships among training motivation factors, employees’ training satisfaction, and job satisfaction in foodservice operations

Joung, H. W., Choi, E. K., & Kim, H.-S.

Culinary Science & Hospitality Research, 18(5), 165–175

KCI
2014

Relationship between emotional exhaustion and turnover intention for seasonal hotel employees: Focused on the deluxe hotels in Busan area

Lee, K. W., Joung, H. W., Lee, J. H., Kim, D. G., & Kim, H.-S.

Journal of Industrial Innovation, 30(2), 123–142

KCI
2013

Relationships among knowledge of healthy food, health concern, and behavioral intention: Evidence from the United States and South Korea

Lee, S. M., Jin, N., & Kim, H.-S.

Journal of Quality Assurance in Hospitality & Tourism, 14(4), 344–363

SCOPUS
2013

A study on the quality and image of school meal service and student satisfaction with the service: Focused on moderating effect of distribution types

Yim, H. R., & Kim, H.-S.

Culinary Science & Hospitality Research, 19(5), 11– 22

KCI
2013

The effect of college students’ confidence in nutrition knowledge on health-related behavioral intentions: The moderating effect of gender

Lee, J. H., & Kim, H.-S.

Culinary Science & Hospitality Research, 19(4), 136–146

KCI
2013

Investigating satisfaction factors affecting recipients’ satisfaction with meals and service from Meals-On-Wheels

Joung, H. W., Choi, E. K., & Kim, H.-S.

Journal of Industrial Innovation, 29(1), 177–202

KCI
2013

Applying Rao-Scott chi-square analysis to multiple response survey data: The case of college students’ information sources and their body image

Kim, H.-S.

Journal of The Korean Data Analysis Society, 15(4), 1811–1820

KCI
2013

Investigation of fastfood restaurant consumers’ involvement, service satisfaction, and brand preference

Lee, J.-H., & Kim, H.-S.

Journal of Tourism Sciences, 37(8), 171–188

KCI
2013

Tourists’ expectation and motivation regarding nutritional labeling in full-service restaurant menu

Kim, H.-S.

Tourism and Leisure Research, 25(8), 265–280

KCI
2013

A qualitative study to identify definition of “healthy foods” as provided contract foodservice companies

Lee, S. M., & Kim, H.-S.

FoodService Industry Journal, 9(3), 19–28

KCI
2012

Doctoral students’ selection intention in Hospitality and Tourism Management (HTM) programs in the United States

Lee, K. W., Yuan, J. J., Hwang, J. S., & Kim, H.-S.

Journal of Hospitality, Leisure, Sport & Tourism Education, 11(2), 140–150

SSCI
2012

Applying the Health Belief Model to college students’ health behavior

Kim, H.-S., Ahn, J., & No, J. K.

Nutrition Research and Practice, 6(6), 551–558

SCIE IF 2.9
2012

Assessing the quality of a restaurant’s website using DINEWEBQUAL

Kim, H.-S., Lee, K. W., Lee, D. S., Joung, H. W., & Yuan, J. J.

Journal of Quality Assurance in Hospitality & Tourism, 13(3), 235–245

SCOPUS
2012

Nutritional quality assessment of elementary school lunches of South Korea and the United States

Jeon, M. S., Kim, Y. H., & Kim, H.-S.

Journal of Culinary Science & Technology, 10(2), 129–144

SCOPUS
2012

Assessing college students’ satisfaction with university food service

Kim, H.-S., Lee, S. M., & Yuan, J. J.

Journal of Foodservice Business Research, 15(1), 39–48

SCOPUS
2012

An instrument for measuring take-out food safety perception

Kim, H.-S.

Culinary Science & Hospitality Research, 18(2), 82–90

KCI
2012

Development of multiple-item scale for measuring customer satisfaction of university food service

Kim, H.-S., & Yoon, J.-H.

Journal of Tourism Sciences, 36(8), 297–315

KCI
2011

Increasing student learning: Factors influencing hospitality students’ intention to engage in community service

Jeon, M. S., Kim, H.-S., Lee, K. W., & Goh, B. K.

Journal of Hospitality & Tourism Education, 23(3), 27–33

SSCI
2011

Service quality, satisfaction, and behavioral intention in home delivered meals program

Joung, H. W., Kim, H.-S., Yuan, J. J., & Huffman, L.

Nutrition Research and Practice, 5(2), 163–168

SCIE IF 2.9
2011

University foodservice in South Korea: A study of comparison between university-operated restaurant and external foodservice contractors

Joung, H. W., Kim, H.-S., Choi, E. K., Kang, H. O., & Goh, B. K.

Journal of Foodservice Business Research, 14(4), 405–413

SCOPUS
2010

The determinants of factors in FIT guests’ perception of hotel location

Lee, K. W., Kim, H. B., Kim, H.-S., & Lee, D. S.

Journal of Hospitality and Tourism Management, 17(1), 167–174

SSCI
2010

Research activity at the annual graduate student research conference in hospitality & tourism

Kim, H.-S., Lee, D. S., Choi, E. K., & Huffman, L.

Journal of Teaching in Travel & Tourism, 10(1), 75–85

SCOPUS
2009

Examination of the reliability and validity of an instrument for measuring service quality of restaurants

Kim, H.-S., Joung, H. W., Yuan, Y. H. E., Wu, C., & Chen, J. J.

Journal of Foodservice, 20(6), 280–286

SCOPUS

Showing 20 of 174+ publications.

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Fifteen years, one-eighty-eight papers.

About this list

Visual attention and user satisfaction in OTA platforms: An eye-tracking and big data approach

The gastronomic identity shift: Applying the modified health belief model and behavioral intention among international students’ food adaptation in South Korea

Perceived value fit and customer citizenship behavior in food delivery apps’ pro-environmental initiatives: An extended theory of pro-environmental planned behavior approach

Leveraging big data and spatial analysis for customer-centric evaluation of Chinese tourism performing arts

Emotional and social intelligence as drivers of transformational leadership: Implications for supportive learning environments among international students

Quantitative textual analysis and geo-spatial analysis of boutique hotel experiences in Seoul, Korea

Understanding customer satisfaction in Korean fine dining abroad: Insights from online reviews of Michelin-starred restaurants

Generation Z’s Michelin choices: Survey and big data insights into Thailand’s Michelin-starred restaurants

A comparison study on Indonesia and South Korea market in purchasing intention of online travel agent

A geospatial and big data exploration of tourism destinations: A case study of Busan, Republic of Korea

Exploring corporate reputation factors through cluster and sentiment analysis of CEO letters

Linguistic insights into customer satisfaction: An exploratory analysis of online reviews for gaming destination resorts in Las Vegas

Image congruity and perceived value as antecedents of customers’ behavioral intentions to stay in B&B accommodations: The moderating effect of age

The formation of unmanned store customers’ loyalty: Perspectives on selection attributes, customers’ perceived value, and their satisfaction

Exploring visual attention, consumption vision, and attitude toward café menus using eye-tracking analysis

B&B customer experience and satisfaction: Evidence from online customer reviews

Visual attention to food content on social media: An eye-tracking study among young adults

Reputation and guest experience in Bali’s spa hotels: A big data perspective

Government communication in tourism governance: Analyzing ministerial responses to parliamentary inquiries and voter petitions

eWOM revenge in small accommodations: Investigating the mediating role of clout in guest de-influencing behaviour in Jamaica

An evaluation of green hotels in Singapore, Sentosa Island: A big data study through online review

Enhancing tourist satisfaction on Komodo Island: A data-driven analysis of online reviews

Towards a greener bite: Unraveling consumer intentions to embrace sustainable online food delivery services

How visual design in dairy packaging affects consumer attention and decision-making

Assessing the customer experience at the intersection of sustainable and fine dining: A sentiment analysis of Michelin’s 3-Star and Green-Starred restaurants in the USA

Eye-tracking in hospitality research: Historical perspectives on digital consumer behavior

The influence of online reviews on customer selection of island hotels: Focusing on Jeju Island

Net valence model perspective on Indonesian adoption of Korean smart health monitoring devices: The moderating role of income

Eye-tracking and social media marketing: Detecting clickbait in mukbang content

Understanding the influence of online reviews on customer purchase intention: A cross-country comparison of food delivery apps in Korea (Baemin) and Nepal (Foodmandu)

Examining the influence of customer satisfaction and occupancy rates on RevPAR: Insights from 5-star hotels in Da Nang

Understanding customer satisfaction in Thailand’s wellness hotels post-COVID-19: A big data analytics approach

The impact of servant leadership on part-time workers’ engagement in the foodservice industry

Exploring trends in employee well-being research: Insights from the KCI database

Exploring customers experience and satisfaction with theme hotels: A cross-cultural analysis of hotel reviews

Understanding consumption behavior on mobile grocery shopping: An application of the extended unified theory of acceptance and use of technology (UTAUT2)

The impact of customer perceived value on customer satisfaction and loyalty toward the food delivery robot service

Analyzing online reviews to uncover customer satisfaction factors in Indian cultural tourism destinations

An investigation of the key attributes of Korean wellness tourism customers based on online reviews

A study on the effect of medical service quality on customer satisfaction during COVID-19 for foreigners in Korea

Visualizing the landscape of home IoT research: A bibliometric analysis using VOSviewer

Case study of a Templestay and temple visit in Korea using customer generated content to evaluate customer satisfaction

Exploring user generated content for beach resorts in Cox’s Bazar, Bangladesh: A pre- and post-pandemic analysis

An analysis of online reputation at integrated resort in Macao—Evidence from the survey of customer online review

Unlocking customer satisfaction of Halal restaurant in South Korea through online review analysis

Exploring leadership style and employee attitude through cluster and sentiment analyses of in-depth interviews of employees

A study on technology acceptance of digital healthcare among older Korean adults using Extended TAM

Utilizing text mining to identify trends and patterns within the context of smart hotels and hotel Internet of Things (IoT)

Unveiling Binh Duong Smart City: A qualitative analysis of government initiatives and development strategies

A study on customer satisfaction and experience of Korean restaurants operating in Islamic countries through online review analysis

Comparative study of perceptions of plastic surgery medical tourism before and after COVID-19 utilizing big data analysis

A study on customer experience and recognition of Hanok Hotel through semantic network analysis of online reviews

Online customer reviews: Insights from the coffee shops industry and the moderating effect of business types

Online food delivery services and consumers’ purchase intention: Integration of theory of planned behavior, theory of perceived risk, and the elaboration likelihood model

Understanding the customer experience and satisfaction of casino hotels in Busan through online user-generated content

An analysis of customer textual reviews and satisfaction at luxury hotels in Singapore’s Marina Bay Area (SG-Clean-Certified Hotels)

The impact of hotel customer experience on customer satisfaction through online reviews

A study on customer satisfaction in Bali’s luxury resort utilizing big data through online review

Understanding vegetarian customers: The effects of restaurant attributes on customer satisfaction and behavioral intentions

Text mining with network analysis of online reviews and consumers’ satisfaction: A case study in Busan wine bars

A study of inbound travelers experience and satisfaction at quarantine hotels in Indonesia during the COVID-19 pandemic

An exploratory study of electronic word-of-mouth focused on casino hotels in Las Vegas and Macao

Navigations for hospitality human resource management research: Observing the keywords, factors, topics under the COVID-19 pandemic

Online customer reviews and satisfaction with an upscale hotel: A case study of Atlantis, The Palm in Dubai

Exploration of global theme hotels through semantic network analysis of online customer reviews: Focused on Disneyland hotels

The text mining from online customer reviews: Implications for luxury hotel in Busan

A comparative analysis of domestic and international research trends in the Health Belief Model Theory using big data: Focusing on the period of COVID-19 occurrence

The effects of shopping value on satisfaction and the moderating effect of shopping motivation: Focused on Chinese tourists

Customer experience and satisfaction of Disneyland Hotel through big data analysis of online customer reviews

Topic modeling and sentiment analysis of online review for airlines

A study on research trend of foodservice in Korean schools using semantic network analysis

A study on wine cognition using semantic network analysis: Focused on Chinese wine market

A study on the consumption value of customer using the extended theory of planned behavior: Focused on upscale Korean restaurant

Traffic light signpost labeling system with SWOT analysis: Focused on Healthy China Action

A comparative study between Hilton hotels in South Korea and USA through user-generated content analytics

A study on the perception of maratang restaurants in Busan area through online review analysis

Research trend analysis of ‘Culinary Science & Hospitality Research’ using LDA-based topic modeling and 2-mode network analysis

Research trend analysis on big data through topic modeling and semantic network analysis