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Plant-based food is unhealthy—that’s not true! How can corrective messages help promote plant-based menus in quick-service restaurants?

Xingyi Zhang, EunHa Jeong, Xiaolong Shao, SooCheong (Shawn) Jang

International Journal of Contemporary Hospitality Management (2023) 35 (9): 3216–3234.

https://doi.org/10.1108/IJCHM-07-2022-0833

Published: 26 January 2023

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Journal Articles

Investigating onsite restaurant interactive self-service technology (ORISST) use: customer expectations and intentions

Yang Xu, EunHa Jeong, Ahmed E. Baiomy, Xiaolong Shao

International Journal of Contemporary Hospitality Management (2020) 32 (10): 3335–3360.

https://doi.org/10.1108/IJCHM-02-2020-0157

Published: 12 September 2020

View article titled, Investigating onsite restaurant interactive self-service technology (ORISST) use: customer expectations and intentions

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Journal Articles

The effect of message framings and green practices on customers’ attitudes and behavior intentions toward green restaurants

Yang Xu, EunHa Jeong

International Journal of Contemporary Hospitality Management (2019) 31 (6): 2270–2296.

https://doi.org/10.1108/IJCHM-05-2018-0386

Published: 13 February 2019

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Journal Articles

A scale for restaurant customers’ healthy menu choices: individual and environmental factors

EunHa Jeong, SooCheong (Shawn) Jang, Carl Behnke, James Anderson, Jonathon Day

International Journal of Contemporary Hospitality Management (2019) 31 (1): 217–246.

https://doi.org/10.1108/IJCHM-06-2017-0377

Published: 11 December 2018

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Journal Articles

The affective psychological process of self-image congruity and its influences on dining experience

EunHa Jeong, SooCheong (Shawn) Jang

International Journal of Contemporary Hospitality Management (2018) 30 (3): 1563–1583.

https://doi.org/10.1108/IJCHM-02-2016-0047

Published: 19 March 2018

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Journal Articles

Heuristic evaluation of healthy menus: examining the effect of brand image congruity

Eunha Jeong, SooCheong (Shawn) Jang

International Journal of Contemporary Hospitality Management (2017) 29 (10): 2514–2534.

https://doi.org/10.1108/IJCHM-11-2015-0633

Published: 09 October 2017

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Plant-based food is unhealthy—that’s not true! How can corrective messages help promote plant-based menus in quick-service restaurants?

Investigating onsite restaurant interactive self-service technology (ORISST) use: customer expectations and intentions

The effect of message framings and green practices on customers’ attitudes and behavior intentions toward green restaurants

A scale for restaurant customers’ healthy menu choices: individual and environmental factors

The affective psychological process of self-image congruity and its influences on dining experience

Heuristic evaluation of healthy menus: examining the effect of brand image congruity

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