Ja Young Choe
Biographic Data
| ID | 6304986 |
|---|---|
| NAME | Ja Young Choe |
| GIVEN NAMES | Ja Young |
| FAMILY NAME | Choe |
| SIGNATURE | CHOE J Y |
| AFFILIATIONS | University of Macau |
| ORCID | 0000-0002-5427-3528 |
| VERIFIED | Yes |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 5 |
| AUTHOR COUNT | 9 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Exploring motivations for workations
Exploring Food Waste at a Hospitality Staff Canteen With Meteorological Data
While food waste in the hospitality industry remains a major global issue, the food waste practices of employees have been largely neglected. This paper explores the effects of meteorological factors on unserved food from the perspective of hospitality employees. A mixed methods research design is adopted with quantitative data obtained from the unserved food records of an integrated resort (IR) with additional meteorological data from an officia…
Is a Robot Barista Better Than a Human Barista? A Moderating Role of Type of Service Providers
The effects of various coffee shop attributes on customer satisfaction and brand-related outcomes were investigated. In addition, the moderating role of different service providers (human barista vs. robot barista) was explored. This study found that coffee quality, employee service, physical environment, price, and location, positively affect customer satisfaction. In addition, customer satisfaction has a positive influence on brand attitude and…
Tourist perceptions of local food
This paper proposes a model that conveys the diversity of tourist culinary perceptions—the hierarchical local food consumption value mapping. The researchers deploy hard laddering to analyze 1593 responses to a questionnaire survey and identified 11 salient attributes, nine consequences, and seven values. Eight cultural groupings were identified. The researchers compared the mappings for each of the eight groupings to determine whether the applic…
The Influence of Cognitive Food Image on Tourists’ Desire and Intention to Consume Destination Food
Despite its importance, moderated mediation analysis of destination food image is understudied in food tourism literature. By applying the stimulus-organism-response framework, the objectives of this study are firstly, to investigate the cognitive food image-intention relationship. Secondly, it will examine how tourists’ desire to try local food is affected by cognitive image of destination food. Thirdly, desire-intention relationship will be inv…
Influence of local food attributes and perceived benefits on post‐tasting responses through tourists' local food consumption
This study aims to identify experience of international food tourists in Hong Kong. More specifically, it was to analyze the functions of local food attributes and benefits from local food consumption on satisfaction, behavioral intention, and destination familiarity. The adopted methods used to achieve the objectives were impact‐range performance analysis (IRPA) and impact asymmetry analysis (IAA). After undertaking a survey using a sample of in…
The Role of Eco-Friendly Edible Insect Restaurants in the Field of Sustainable Tourism
The purpose of this study is to apply the concept of a green image in order to explore how to form behavioral intentions in the context of eco-friendly edible insect restaurants. This study analyzed 444 samples collected in South Korea in order to evaluate the theoretical model including 12 hypotheses. The data analysis results showed that a green image has a positive influence on attitude. In addition, attitude helps to increase desire, which in…
Effects of local food attributes on tourist dining satisfaction and future
This study aims to investigate the effects of local food attributes on tourists’ dining satisfaction and future intention in Hong Kong. In addition, the moderating effect of food culture difference on the relationship between local food attributes and tourists’ dining satisfaction was examined. Surveys from 1,274 tourists who had tasted local food in Hong Kong were used for data analyses. The moderating effect of food culture on the relationship …
Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention
Effects of local food attributes on tourist dining satisfaction and future
This study aims to investigate the effects of local food attributes on tourists’ dining satisfaction and future intention in Hong Kong. In addition, the moderating effect of food culture difference on the relationship between local food attributes and tourists’ dining satisfaction was examined. Surveys from 1,274 tourists who had tasted local food in Hong Kong were used for data analyses. The moderating effect of food culture on the relationship …
Exploring motivations for workations
Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention
The Role of Eco-Friendly Edible Insect Restaurants in the Field of Sustainable Tourism
The purpose of this study is to apply the concept of a green image in order to explore how to form behavioral intentions in the context of eco-friendly edible insect restaurants. This study analyzed 444 samples collected in South Korea in order to evaluate the theoretical model including 12 hypotheses. The data analysis results showed that a green image has a positive influence on attitude. In addition, attitude helps to increase desire, which in…
Effects of local food attributes on tourist dining satisfaction and future
This study aims to investigate the effects of local food attributes on tourists’ dining satisfaction and future intention in Hong Kong. In addition, the moderating effect of food culture difference on the relationship between local food attributes and tourists’ dining satisfaction was examined. Surveys from 1,274 tourists who had tasted local food in Hong Kong were used for data analyses. The moderating effect of food culture on the relationship …
Influence of local food attributes and perceived benefits on post‐tasting responses through tourists' local food consumption
This study aims to identify experience of international food tourists in Hong Kong. More specifically, it was to analyze the functions of local food attributes and benefits from local food consumption on satisfaction, behavioral intention, and destination familiarity. The adopted methods used to achieve the objectives were impact‐range performance analysis (IRPA) and impact asymmetry analysis (IAA). After undertaking a survey using a sample of in…
Tourist perceptions of local food
This paper proposes a model that conveys the diversity of tourist culinary perceptions—the hierarchical local food consumption value mapping. The researchers deploy hard laddering to analyze 1593 responses to a questionnaire survey and identified 11 salient attributes, nine consequences, and seven values. Eight cultural groupings were identified. The researchers compared the mappings for each of the eight groupings to determine whether the applic…
The Influence of Cognitive Food Image on Tourists’ Desire and Intention to Consume Destination Food
Despite its importance, moderated mediation analysis of destination food image is understudied in food tourism literature. By applying the stimulus-organism-response framework, the objectives of this study are firstly, to investigate the cognitive food image-intention relationship. Secondly, it will examine how tourists’ desire to try local food is affected by cognitive image of destination food. Thirdly, desire-intention relationship will be inv…
Exploring Food Waste at a Hospitality Staff Canteen With Meteorological Data
While food waste in the hospitality industry remains a major global issue, the food waste practices of employees have been largely neglected. This paper explores the effects of meteorological factors on unserved food from the perspective of hospitality employees. A mixed methods research design is adopted with quantitative data obtained from the unserved food records of an integrated resort (IR) with additional meteorological data from an officia…
Is a Robot Barista Better Than a Human Barista? A Moderating Role of Type of Service Providers
The effects of various coffee shop attributes on customer satisfaction and brand-related outcomes were investigated. In addition, the moderating role of different service providers (human barista vs. robot barista) was explored. This study found that coffee quality, employee service, physical environment, price, and location, positively affect customer satisfaction. In addition, customer satisfaction has a positive influence on brand attitude and…
Exploring motivations for workations
Business (9 works) · Marketing (8 works) · Geography (7 works) · Psychology (7 works) · Tourism (7 works) · Advertising (5 works) · Culinary Culture and Tourism (5 works) · Sociology (5 works) · Consumer Behavior in Brand Consumption and Identification (4 works) · Social Psychology (4 works)