A better investment in luxury restaurants: Environmental or non-environmental cues?
By Sunghyup Sean Hyun, Juhee Kang. 2014
105 citations recorded by the source corpus.
Subfields: Marketing, Organizational Behavior and Human Resource Management
View Paper: https://www.semanticscholar.org/paper/4729701be16490d9065cb175080a702751bc9c20
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Marketing
- Hyoungeun Moon
- Haejin Yoon
- Carl A. Boger
- Jookyung Kwon
- Heesup Han
- Sunghyup Sean Hyun
- K. Woosnam
- Hossein Olya
In Organizational Behavior and Human Resource Management
- Hyoungeun Moon
- Haejin Yoon
- Carl A. Boger
- Heesup Han
- Jookyung Kwon
- S. Tanford
- Jinsoo Hwang
- Sunghyup Sean Hyun
Citations in the corpus
- Influence of brand experience on customer inspiration and pro-environmental intention (2020, methodology): “R framework to the restaurant context (Heung & Gu, 2012; Hyun & Kang, 2014; Jang et al., 2011; Li et al., 2015) rather than the hotel context (Mody et al., 2017).”
- Role of Airport Physical Environments in the Satisfaction Generation Process: Mediating the Impact of Traveller Emotion (2016, background): “Environmental cues such as décor and artefacts, spatial layout, and ambient conditions in luxury restaurants had more powerful impact on eliciting positive customer emotion (Hyun & Kang, 2014).”