| Differences in perceptions about food delivery apps between single-person and multi-person households M Cho, MA Bonn, JJ Li International Journal of Hospitality Management 77, 108-116, 2019 | 637 | 2019 |
| The relationship between customer incivility, restaurant frontline service employee burnout and turnover intention SJ Han, MA Bonn, M Cho International Journal of Hospitality Management 52, 97-106, 2016 | 563 | 2016 |
| Workplace incivility and its effect upon restaurant frontline service employee emotions and service performance M Cho, MA Bonn, SJ Han, KH Lee International Journal of Contemporary Hospitality Management 28 (12), 2888-2912, 2016 | 345 | 2016 |
| Do environmental sustainable practices of organic wine suppliers affect consumers’ behavioral intentions? The moderating role of trust MA Bonn, JJ Cronin Jr, M Cho Cornell Hospitality Quarterly 57 (1), 21-37, 2016 | 219 | 2016 |
| Generation Z’s sustainable volunteering: Motivations, attitudes and job performance M Cho, MA Bonn, SJ Han Sustainability 10 (5), 1400, 2018 | 169 | 2018 |
| Consumer motives for purchasing organic coffee: The moderating effects of ethical concern and price sensitivity KH Lee, MA Bonn, M Cho International Journal of Contemporary Hospitality Management 27 (6), 1157-1180, 2015 | 154 | 2015 |
| A constraint-based approach to wine tourism market segmentation M Cho, MA Bonn, RA Brymer Journal of Hospitality & Tourism Research 41 (4), 415-444, 2017 | 148 | 2017 |
| Purchasing wine online: The effects of social influence, perceived usefulness, perceived ease of use, and wine involvement MA Bonn, WG Kim, S Kang, M Cho Journal of Hospitality Marketing & Management 25 (7), 841-869, 2016 | 133 | 2016 |
| Determinants affecting comprehensive property-level hotel performance: The moderating role of hotel type WG Kim, M Cho, RA Brymer International Journal of Hospitality Management 34, 404-412, 2013 | 122 | 2013 |
| Wine attributes, perceived risk and online wine repurchase intention: The cross-level interaction effects of website quality M Cho, MA Bonn, S Kang International Journal of Hospitality Management 43, 108-120, 2014 | 109 | 2014 |
| Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic K Kim, MA Bonn, M Cho Journal of Hospitality and Tourism Management 46, 423-431, 2021 | 88 | 2021 |
| Analyzing the sourcing literature: over two decades of research LC Giunipero, S Bittner, I Shanks, MH Cho Journal of Purchasing and Supply Management 25 (5), 100521, 2019 | 83 | 2019 |
| Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion M Cho, JJE Yoo International Journal of Contemporary Hospitality Management 33 (12), 4505-4525, 2021 | 82 | 2021 |
| Innovation ambidexterity: balancing exploitation and exploration for startup and established restaurants and impacts upon performance M Cho, MA Bonn, SJ Han Industry and Innovation 27 (4), 340-362, 2020 | 79 | 2020 |
| Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant HS Chang, B Capuozzo, B Okumus, M Cho International Journal of Hospitality Management 94, 102854, 2021 | 75 | 2021 |
| Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration M Cho, MA Bonn, S Moon, HS Chang Journal of Hospitality and Tourism Management 45, 192-202, 2020 | 75 | 2020 |
| The evolution of wine research: A 26 year historical examination of topics, trends and future direction MA Bonn, M Cho, H Um International Journal of Contemporary Hospitality Management 30 (1), 286-312, 2018 | 68 | 2018 |
| A multilevel analysis of the effects of wine destination attributes on travel constraints and revisit intention MA Bonn, M Cho, JJ Lee, JH Kim International Journal of Contemporary Hospitality Management 28 (11), 2399-2421, 2016 | 68 | 2016 |
| 3D printed food attributes and their roles within the value-attitude-behavior model: Moderating effects of food neophobia and food technology neophobia KH Lee, KH Hwang, M Kim, M Cho Journal of Hospitality and Tourism Management 48, 46-54, 2021 | 64 | 2021 |
| The relationship between ugly food value and consumers’ behavioral intentions: Application of the Theory of Reasoned Action HW Jang, M Cho Journal of Hospitality and Tourism Management 50, 259-266, 2022 | 62 | 2022 |