| Workplace Spirituality as a Mediator Between Ethical Climate and Workplace Deviant Behavior CL Haldorai, Kim International Journal of Hospitality Management, 2019 | 277 | 2019 |
| 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 | 76 | 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 |
| Would an energy conservation nudge in hotels encourage hotel guests to conserve? HS Chang, C Huh, MJ Lee Cornell Hospitality Quarterly 57 (2), 172-183, 2016 | 58 | 2016 |
| The effect of flight attendants' physical attractiveness on satisfaction, positive emotion, perceived value, and behavioral intention HC Choi, S Huang, H Choi, HS Chang Journal of Hospitality and Tourism Management 44, 19-29, 2020 | 49 | 2020 |
| The environment and perceptions of wine consumers regarding quality, risk and value: Reputations of regional wines and restaurants MA Bonn, HS Chang, M Cho Journal of Hospitality and Tourism Management 45, 203-212, 2020 | 41 | 2020 |
| An investigation of Generation Y travellers’ beliefs and attitudes towards green hotel practices: A view from active and passive green Generation Y travellers C Huh, HS Chang International Journal of Tourism Sciences 17 (2), 126-139, 2017 | 37 | 2017 |
| Exploring gender differences on generation y’s attitudes towards green practices in a hotel H Kim, H Chang, JW Lee, C Huh | 30 | 2011 |
| Freedom restriction and non-member customers’ response to loyalty programs A Ding, TS Legendre, JR Han, HS Chang International Journal of Hospitality Management 94, 102809, 2021 | 19 | 2021 |
| Applying the sociotechnical systems theory to crowdsourcing food delivery platforms: the perspective of crowdsourced workers S Lee, H Chang, M Cho International Journal of Contemporary Hospitality Management 34 (7), 2450-2471, 2022 | 16 | 2022 |
| Exploring Particulate Matter Pollution in Hotel Guestrooms HS Chang International Journal of Contemporary Hospitality Management, 2020 | 13 | 2020 |
| The relationship between types of tourist and destination authenticity H Kim, H Chang, C Huh | 13 | 2011 |
| Demographic, Behavioral and Perceptual Comparisons of the US Visitor Experience with Group Package Tours and Free Independent Travel to China MA Bonn, H Chang, J Agrusta, HL Furr, WG Kim FIU Hospitality Review 27 (1), 58, 2009 | 5 | 2009 |
| Exploring a New Attribute in Determining Food Quality: Safe Cookware K Seo, HS Chang | | 2011 |
| Customer Counterfactual Responses to Restaurant Service Failure and Its Recovery H Chang, WG Kim | | 2009 |