| Qualitative and quantitative methodologies compared: Ontological and epistemological perspectives L Slevitch Journal of quality assurance in hospitality & tourism 12 (1), 73-81, 2011 | 731 | 2011 |
| Asymmetric relationship between attribute performance and customer satisfaction: A new perspective L Slevitch, H Oh International Journal of Hospitality Management 29 (4), 559-569, 2010 | 152 | 2010 |
| Management of perceived risk in the context of destination choice L Slevitch, A Sharma International Journal of Hospitality & Tourism Administration 9 (1), 85-103, 2008 | 134 | 2008 |
| The effects of traditional and electronic word-of-mouth on destination image: A case of vacation tourists visiting Branson, Missouri K Ishida, L Slevitch, K Siamionava Administrative Sciences 6 (4), 12, 2016 | 133 | 2016 |
| The influence of embedded social media channels on travelers’ gratifications, satisfaction, and purchase intentions A Aluri, L Slevitch, R Larzelere Cornell Hospitality Quarterly 57 (3), 250-267, 2016 | 112 | 2016 |
| The effectiveness of embedded social media on hotel websites and the importance of social interactions and return on engagement A Aluri, L Slevitch, R Larzelere International Journal of Contemporary Hospitality Management 27 (4), 670-689, 2015 | 110 | 2015 |
| “Green” attributes and customer satisfaction: Optimization of resource allocation and performance L Slevitch, K Mathe, E Karpova, S Scott‐Halsell International Journal of Contemporary Hospitality Management 25 (6), 802-822, 2013 | 106 | 2013 |
| Effects of spatial colors on guests’ perceptions of a hotel room K Siamionava, L Slevitch, SR Tomas International Journal of Hospitality Management 70, 85-94, 2018 | 90 | 2018 |
| Applying mixed methods to identify what drives quick service restaurant's customer satisfaction at the unit-level K Mathe-Soulek, L Slevitch, I Dallinger International Journal of Hospitality Management 50, 46-54, 2015 | 78 | 2015 |
| The effects of restaurant attributes on satisfaction and return patronage intentions: Evidence from solo diners’ experiences in the United States S Bae, L Slevitch, S Tomas Cogent Business & Management 5 (1), 1493903, 2018 | 75 | 2018 |
| Restaurant chain’s corporate social responsibility messages on social networking sites: The role of social distance KK Sung, CWW Tao, L Slevitch International Journal of Hospitality Management 85, 102429, 2020 | 65 | 2020 |
| Application of Kano model to identification of wine festival satisfaction drivers N Velikova, L Slevitch, K Mathe-Soulek International Journal of Contemporary Hospitality Management 29 (10), 2708-2726, 2017 | 58 | 2017 |
| Exploring corporate social responsibility: A managers' perspective on how and why small independent hotels engage with their communities D Njite, M Hancer, L Slevitch Journal of Quality Assurance in Hospitality & Tourism 12 (3), 177-201, 2011 | 58 | 2011 |
| An exploratory examination of supervisor undermining, employee involvement climate, and the effects on customer perceptions of service quality in quick-service restaurants K Mathe, L Slevitch Journal of Hospitality & Tourism Research 37 (1), 29-50, 2013 | 57 | 2013 |
| Comparing neural network and ordinal logistic regression to analyze attitude responses A Larasati, C DeYong, L Slevitch Service Science 3 (4), 304-312, 2011 | 40 | 2011 |
| Effects of psychological ownership on students’ commitment and satisfaction VS Asatryan, L Slevitch, R Larzelere, C Morosan, DJ Kwun Journal of Hospitality & Tourism Education 25 (4), 169-179, 2013 | 39 | 2013 |
| Competency-based training in aviation: The impact on flight attendant performance and passenger satisfaction L Gibbs, L Slevitch, I Washburn Journal of Aviation/Aerospace Education & Research 26 (2), 55-80, 2017 | 37 | 2017 |
| Comparison of virtual reality visualizations with traditional visualizations in hotel settings L Slevitch, T Chandrasekera, MD Sealy Journal of Hospitality & Tourism Research 46 (1), 212-237, 2022 | 30 | 2022 |
| The application of neural network and logistics regression models on predicting customer satisfaction in a student-operated restaurant A Larasati, C DeYong, L Slevitch Procedia-Social and Behavioral Sciences 65, 94-99, 2012 | 28 | 2012 |
| Keeping two balls in the air: The bleisure travel experience B Batala, L Slevitch Annals of Tourism Research Empirical Insights 5 (1), 100115, 2024 | 27 | 2024 |
