Tiffany S Legendre
Biographic Data
| ID | 4628726 |
|---|---|
| NAME | Tiffany S Legendre |
| GIVEN NAMES | Tiffany S |
| FAMILY NAME | Legendre |
| SIGNATURE | LEGENDRE T S |
| AFFILIATIONS | University of Houston |
| ORCID | 0000-0002-7948-3281 |
| VERIFIED | Yes |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 9 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
The transferability of passion
Article investigates how green influencers inspire tourist support for sustainability initiatives, showing that influencers’ authentic passion boosts tourists’ own passion and green self‐efficacy. Article further demonstrates that this contagion effect strengthens when influencers communicate clear calls to action, offering practical guidance for destinations seeking to promote sustainable tourist behavior
Operational Transparency as a Service Design
Increasing operational transparency offers customers the opportunity to observe the labor and efforts of service staff in the service production and delivery process. This study explores the impact of service design on customers’ affective, cognitive, and behavioral responses. This study first investigates the effects of operational transparency on customers’ brand evaluation and purchase intention through gratitude (affective) and perceived valu…
Biophilic Urban Hotel Design and Restorative Experiencescapes
When considering how hotels can facilitate aesthetics that offer restorative benefits to business and leisure travelers, extant research suggests natural environments serve as a refuge and that time spent in nature promotes well-being. Based on the tenets of Stress Recovery Theory (SRT), combined with the theoretical perspective of prospect-refuge, we examine, through a series of conjoint analyses, how combinations of biophilic design elements di…
Clean Technology and Food Waste Reduction in On-Site Foodservice Management Companies
On-site foodservice management companies serve many people and have been dealing with severe food waste problems. Thus, many companies adopted clean technology to reduce food waste. This study aims to provide a meaningful understanding of the role of clean technology in food waste reduction goal setting and achievement in these companies. Through 16 expert interviews, this study found that clean technology adoption can make organizational food wa…
Feasibility of adopting imperfect produce in on-site foodservice
Purpose This research aims to investigate the feasibility of imperfect produce use in the on-site foodservice management industry. Design/methodology/approach Study 1 explored experts’ perspectives via expert interviews on the use of imperfect produce in on-site foodservice operations, acceptability, and willingness to choose imperfect produce. Study 2, a sensory discrimination test, was performed with 100 consumers. Findings Study 1 yielded seve…
The Intersection of Technology, Accessible Tourism and Tourists With Intellectual Disabilities
This research aimed to understand the experiences of tourists with intellectual disabilities using travel technologies , and to identify determinants and deterrents. A qualitative approach was adopted to execute the research across two studies. In Study 1, topic modeling analysis of online travel forum discussions was conducted to unearth consumer concerns around accessibility. Study 1 revealed that the voices of people with disabilities were omi…
The Effects of Employer Branding on Value Congruence and Brand Love
This study examines the effect of employer brand on employees’ brand love by applying value congruence theory. A survey was conducted with employees of well-known hotel brands in South Korea. The results show that not all employer brand dimensions equally contribute to the formation of brand love. While economic, social, and development values positively influence brand love, interest value and application value did not affect brand love formatio…
Legitimizing Edible Insects for Human Consumption
Given the increasing global population, the world cannot support the current food production techniques and their detrimental effects on land use, water use, greenhouse gas emissions, and long-term sustainability issues. A key answer lies in the nature-based solution (NBS) of edible insects. Therefore, the objectives of this study are to explore the effects of regulator trust, perceived risk, and benefits on purchase activism and intent with rela…
Stratégies d’adaptation et réduction de la vulnérabilité
La réduction de la vulnérabilité vis-à-vis des inondations est souvent présentée comme un objectif. Toutefois, le nombre d’habitations construites en zones inondables ne cesse d’augmenter, montrant l’inefficacité des stratégies globales/nationales de réduction des risques et la tendance à souvent négliger les évolutions des environnements naturels. Confrontées à de multiples difficultés, nos sociétés tentent de résoudre dans l’urgence les problèm…
No prominent works on this page.
Stratégies d’adaptation et réduction de la vulnérabilité
La réduction de la vulnérabilité vis-à-vis des inondations est souvent présentée comme un objectif. Toutefois, le nombre d’habitations construites en zones inondables ne cesse d’augmenter, montrant l’inefficacité des stratégies globales/nationales de réduction des risques et la tendance à souvent négliger les évolutions des environnements naturels. Confrontées à de multiples difficultés, nos sociétés tentent de résoudre dans l’urgence les problèm…
Legitimizing Edible Insects for Human Consumption
Given the increasing global population, the world cannot support the current food production techniques and their detrimental effects on land use, water use, greenhouse gas emissions, and long-term sustainability issues. A key answer lies in the nature-based solution (NBS) of edible insects. Therefore, the objectives of this study are to explore the effects of regulator trust, perceived risk, and benefits on purchase activism and intent with rela…
The Intersection of Technology, Accessible Tourism and Tourists With Intellectual Disabilities
This research aimed to understand the experiences of tourists with intellectual disabilities using travel technologies , and to identify determinants and deterrents. A qualitative approach was adopted to execute the research across two studies. In Study 1, topic modeling analysis of online travel forum discussions was conducted to unearth consumer concerns around accessibility. Study 1 revealed that the voices of people with disabilities were omi…
The Effects of Employer Branding on Value Congruence and Brand Love
This study examines the effect of employer brand on employees’ brand love by applying value congruence theory. A survey was conducted with employees of well-known hotel brands in South Korea. The results show that not all employer brand dimensions equally contribute to the formation of brand love. While economic, social, and development values positively influence brand love, interest value and application value did not affect brand love formatio…
Operational Transparency as a Service Design
Increasing operational transparency offers customers the opportunity to observe the labor and efforts of service staff in the service production and delivery process. This study explores the impact of service design on customers’ affective, cognitive, and behavioral responses. This study first investigates the effects of operational transparency on customers’ brand evaluation and purchase intention through gratitude (affective) and perceived valu…
Biophilic Urban Hotel Design and Restorative Experiencescapes
When considering how hotels can facilitate aesthetics that offer restorative benefits to business and leisure travelers, extant research suggests natural environments serve as a refuge and that time spent in nature promotes well-being. Based on the tenets of Stress Recovery Theory (SRT), combined with the theoretical perspective of prospect-refuge, we examine, through a series of conjoint analyses, how combinations of biophilic design elements di…
Clean Technology and Food Waste Reduction in On-Site Foodservice Management Companies
On-site foodservice management companies serve many people and have been dealing with severe food waste problems. Thus, many companies adopted clean technology to reduce food waste. This study aims to provide a meaningful understanding of the role of clean technology in food waste reduction goal setting and achievement in these companies. Through 16 expert interviews, this study found that clean technology adoption can make organizational food wa…
Feasibility of adopting imperfect produce in on-site foodservice
Purpose This research aims to investigate the feasibility of imperfect produce use in the on-site foodservice management industry. Design/methodology/approach Study 1 explored experts’ perspectives via expert interviews on the use of imperfect produce in on-site foodservice operations, acceptability, and willingness to choose imperfect produce. Study 2, a sensory discrimination test, was performed with 100 consumers. Findings Study 1 yielded seve…
The transferability of passion
Article investigates how green influencers inspire tourist support for sustainability initiatives, showing that influencers’ authentic passion boosts tourists’ own passion and green self‐efficacy. Article further demonstrates that this contagion effect strengthens when influencers communicate clear calls to action, offering practical guidance for destinations seeking to promote sustainable tourist behavior
Business (8 works) · Marketing (8 works) · Advertising (4 works) · Economics (4 works) · Political science (4 works) · Psychology (4 works) · Tourism (3 works) · Computer Science (2 works) · Consumer Behavior in Brand Consumption and Identification (2 works) · Engineering (2 works)