| The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions K Ryu, HR Lee, WG Kim International journal of contemporary hospitality management 24, 200-223, 2012 | 2320 | 2012 |
| An assessment of the use of partial least squares structural equation modeling (PLS-SEM) in hospitality research F Ali, SM Rasoolimanesh, M Sarstedt, CM Ringle, K Ryu International Journal of Contemporary Hospitality Management 30, 514-538, 2018 | 2131 | 2018 |
| The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry H Han, K Ryu Journal of hospitality & tourism research 33 (4), 487-510, 2009 | 1740 | 2009 |
| The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions K Ryu, H Han, TH Kim International journal of hospitality management 27 (3), 459-469, 2008 | 1497 | 2008 |
| Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: Moderating role of perceived … K Ryu, H Han Journal of Hospitality & Tourism Research 34 (3), 310-329, 2010 | 1409 | 2010 |
| The effect of environmental perceptions on behavioral intentions through emotions: The case of upscale restaurants K Ryu, SCS Jang Journal of Hospitality & Tourism Research 31 (1), 56-72, 2007 | 1224 | 2007 |
| Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast‐casual restaurant industry K Ryu, H Han, SS Jang International journal of contemporary hospitality management 22 (3), 416-432, 2010 | 1117 | 2010 |
| Influence of experiences on memories, satisfaction and behavioral intentions: A study of creative tourism F Ali, K Ryu, K Hussain Journal of Travel & Tourism Marketing 33 (1), 85-100, 2016 | 803 | 2016 |
| New or repeat customers: how does physical environment influence their restaurant experience? K Ryu, H Han International Journal of Hospitality Management 30 (3), 599-611, 2011 | 774 | 2011 |
| DINESCAPE: A scale for customers' perception of dining environments K Ryu, SC Jang Journal of foodservice business research 11 (1), 2-22, 2008 | 759 | 2008 |
| Green human resource management practices and environmental performance in Malaysian green hotels: the role of green intellectual capital and pro-environmental behavior QA Nisar, S Haider, F Ali, S Jamshed, K Ryu, SS Gill Journal of Cleaner Production 311, 127504, 2021 | 569 | 2021 |
| Intention to experience local cuisine in a travel destination: The modified theory of reasoned action K Ryu, SC Jang Journal of Hospitality & Tourism Research 30 (4), 507-516, 2006 | 557 | 2006 |
| Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea HJ Kim, J Park, MJ Kim, K Ryu International Journal of Hospitality Management 33, 397-405, 2013 | 360 | 2013 |
| The effect of physical environment on passenger delight and satisfaction: Moderating effect of national identity F Ali, WG Kim, K Ryu Tourism Management 57, 213-224, 2016 | 354 | 2016 |
| Moderating role of personal characteristics in forming restaurant customers' behavioral intentions: An upscale restaurant setting H Han, K Ryu Journal of Hospitality & Leisure Marketing 15 (4), 25-54, 2007 | 332 | 2007 |
| The theory of repurchase decision-making (TRD): Identifying the critical factors in the post-purchase decision-making process H Han, K Ryu International Journal of Hospitality Management 31 (3), 786-797, 2012 | 278 | 2012 |
| The role of physical environment, price perceptions, and consumption emotions in developing customer satisfaction in Chinese resort hotels F Ali, M Amin, K Ryu Journal of Quality Assurance in Hospitality & Tourism 17 (1), 45-70, 2016 | 230 | 2016 |
| Predicting tourists' intention to try local cuisine using a modified theory of reasoned action: The case of New Orleans K Ryu, H Han Journal of travel & tourism marketing 27 (5), 491-506, 2010 | 190 | 2010 |
| Response rates in hospitality research: An overview of current practice and suggestions for future research F Ali, O Ciftci, L Nanu, C Cobanoglu, K Ryu Cornell Hospitality Quarterly 62 (1), 105-120, 2021 | 181 | 2021 |
| Dinescape, emotions and behavioral intentions in upscale restaurants K Ryu Kansas State University, 2005 | 178 | 2005 |
Faizan AliEstablished Professor, J.E.Cairnes School of Business & Economics, University of GalwayVerified email at universityofgalway.ie
