Yee Ming Lee
Datos Biográficos
| ID | 9492205 |
|---|---|
| NOMBRE | Yee Ming Lee |
| NOMBRES | Yee Ming |
| APELLIDO | Lee |
| FIRMA | LEE Y M |
| AFILIACIONES | Auburn University |
| ORCID | 0000-0001-5646-2341 |
| VERIFICADO | Sí |
| TOTAL DE OBRAS | 4 |
| TOTAL DE CITAS | 0 |
| OBRAS COMO AUTOR | 4 |
| OBRAS COMO EDITOR | 0 |
| PRIMER AÑO DE PUBLICACIÓN | 2020 |
| AÑO MÁS RECIENTE DE PUBLICACIÓN | 2024 |
| ÍNDICE H | 0 |
Paying a Premium for Green-Label Hotels
Understanding how green hotels can gain marketing advantages could motivate hoteliers to adopt green practices during construction and operation. This study investigates the mediation role of perceived psychological benefits on consumers’ environmental concerns and their willingness to pay a measurable premium for green-label hotels. Data gathered from 540 Chinese consumers revealed that a mismatch between the involvement of hotels and online tra…
Consumer visual attention to food allergen information on restaurant menus
Purpose This study sought to understand which food allergen labeling systems (non-directive, semi-directive, and directive) were attended to and preferred by 34 participants with food hypersensitivity and their perceived corporate social responsibility (CSR) and behavioral intention towards a restaurant that identifies food allergens on menus. Design/methodology/approach This study used an online survey with open-ended and ranking questions, comb…
A qualitative study of food choice behaviors among college students with food allergies in the US
Purpose This study explored how food allergies have affected food-related behaviors and quality of life of college students with food allergies and identified factors influencing food choice decisions among this group of individuals. Design/methodology/approach One-on-one interviews were conducted with 26 college students with self-reported or clinically diagnosed food allergies, recruited from two universities located in the southern region of t…
Explaining consumers' intention to use menu labels
Purpose This study investigated whether consumers have reasonable estimates of the calorie content of Americans' top 10 favorite foods, explored the effects of calorie disclosure on United States consumers' future consumption frequency of these food items, and examined the effects of health consciousness, food calorie knowledge, and attitudes toward menu labels on intention to use menu labels. Design/methodology/approach An online survey was deve…
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Explaining consumers' intention to use menu labels
Purpose This study investigated whether consumers have reasonable estimates of the calorie content of Americans' top 10 favorite foods, explored the effects of calorie disclosure on United States consumers' future consumption frequency of these food items, and examined the effects of health consciousness, food calorie knowledge, and attitudes toward menu labels on intention to use menu labels. Design/methodology/approach An online survey was deve…
A qualitative study of food choice behaviors among college students with food allergies in the US
Purpose This study explored how food allergies have affected food-related behaviors and quality of life of college students with food allergies and identified factors influencing food choice decisions among this group of individuals. Design/methodology/approach One-on-one interviews were conducted with 26 college students with self-reported or clinically diagnosed food allergies, recruited from two universities located in the southern region of t…
Paying a Premium for Green-Label Hotels
Understanding how green hotels can gain marketing advantages could motivate hoteliers to adopt green practices during construction and operation. This study investigates the mediation role of perceived psychological benefits on consumers’ environmental concerns and their willingness to pay a measurable premium for green-label hotels. Data gathered from 540 Chinese consumers revealed that a mismatch between the involvement of hotels and online tra…
Consumer visual attention to food allergen information on restaurant menus
Purpose This study sought to understand which food allergen labeling systems (non-directive, semi-directive, and directive) were attended to and preferred by 34 participants with food hypersensitivity and their perceived corporate social responsibility (CSR) and behavioral intention towards a restaurant that identifies food allergens on menus. Design/methodology/approach This study used an online survey with open-ended and ranking questions, comb…
Advertising (3 obras) · Business (3 obras) · Consumer Attitudes and Food Labeling (3 obras) · Marketing (3 obras) · Medicine (3 obras) · Psychology (3 obras) · Allergy (2 obras) · Food choice (2 obras) · Marketing (2 obras) · Originality (2 obras)