| Travel lifestyle preferences and destination activity choices of Slow Food members and non-members KH Lee, J Packer, N Scott Tourism Management 46, 1-10, 2015 | 167 | 2015 |
| Food tourism reviewed using the paradigm funnel approach KH Lee, N Scott Journal of culinary science & technology 13 (2), 95-115, 2015 | 134 | 2015 |
| Habitus and food lifestyle: In-destination activity participation of Slow Food members KH Lee, N Scott, J Packer Annals of Tourism Research 48, 207-220, 2014 | 107 | 2014 |
| Where does food fit in tourism? KH Lee, N Scott, J Packer Tourism Recreation Research 39 (2), 269-274, 2014 | 61 | 2014 |
| Consumer behavior in hospitality and tourism SK Dixit, KH Lee, PT Loo Journal of Global Scholars of Marketing Science 29 (2), 151-161, 2019 | 54 | 2019 |
| Innovative e‐commerce model for food tourism products TC Huang, TJ Lee, KH Lee International Journal of Tourism Research 11 (6), 595-600, 2009 | 43 | 2009 |
| Effective mentoring in a work-integrated learning (WIL) program J Wang, C Gill, KH Lee Journal of Teaching in Travel & Tourism, 1-19, 2022 | 26 | 2022 |
| The importance of food in vacation decision-making: Involvement, lifestyles and destination activity preferences of international Slow Food members KH Lee | 23 | 2014 |
| The Fits-Like-A-Glove model and destination activities of Slow Food members KH Lee, N Scott, J Packer Current Issues in Tourism 18 (3), 286-290, 2015 | 18 | 2015 |
| CONCEPTUAL FOUNDATION OF CONSUMER BEHAVIOUR KH Lee The Routledge Handbook of Consumer Behaviour in Hospitality and Tourism, 7-15, 2017 | 7 | 2017 |
| Opportunities and issues in the health tourism industry: Deep sea water development in Taiwan KH Lee, TJ Lee Tourism Analysis 20 (4), 419-424, 2015 | 7 | 2015 |
| Channel strategy of food tourism industry KH Lee, TJ Lee, CJ Lin Tourism and Hospitality Planning & Development 5 (3), 247-256, 2008 | 7 | 2008 |
| Muslim travelers' food sensitivity, travel, and accommodation choices KH Lee, ABM Iesham Gastronomy and Tourism 3 (4), 261-270, 2019 | 5 | 2019 |
| Slow food movement KH Lee The Routledge handbook of gastronomic tourism, 377-384, 2019 | 5 | 2019 |
| From hot pot to high tech: Haidilao’s transformation through digital technologies for sustainable business in the restaurant industry CM Loh, A Perdana, KH Lee Journal of Information Technology Teaching Cases, 20438869241240494, 2024 | 4 | 2024 |
| Food tourism: culture, technology, and sustainability N Naderi, N Naderi, HC Boo, KH Lee, PJ Chen Frontiers in Nutrition 11, 1390676, 2024 | 2 | 2024 |
| Chinese Restaurant in Iran: Ethic food for tourism? H Zamani-Farahani, KH Lee Journal of China Tourism Research 19 (4), 793-811, 2023 | 2 | 2023 |
| Luxury hospitality and tourism during the pandemic KH Lee The Emerald Handbook of Luxury Management for Hospitality and Tourism, 463-477, 2022 | 2 | 2022 |
| Slow Food Tourism: Preferences and Behaviours KH LEE Visitor experience design, 237-247, 2017 | 2 | 2017 |
| The motivation of Singapore millennials in spa tourism and the influence of social media KH Lee, HM Choo, LL Lim, ELS Min, SJ Ong, JX Sim Tourism and the Experience Economy in the Digital Era, 39-54, 2023 | 1 | 2023 |
Professor Noel ScottUniversity of the Sunshine Coast and Edith Cowan UniversityПідтверджена електронна адреса в usc.edu.au