Jee-Won Kang

The information quality and source credibility matter in customers’ evaluation toward food O2O commerce

Jee-Won Kang, Young Namkung, Young Namkung, 2019, International Journal of Hospitality Management.

The role of personalization on continuance intention in food service mobile apps

Jee-Won Kang, Young Namkung, Young Namkung, 2019, International Journal of Contemporary Hospitality Management.

Restaurant Information Sharing on Social Networking Sites

Young Namkung, Jee-Won Kang, 2016 .

The impact of restaurant patrons’ flow experience on SNS satisfaction and offline purchase intentions

Young Namkung, Jee-Won Kang, Hye-Mi Lee, 2018 .

Measuring the Service Quality of Fresh Food Delivery Platforms: Development and Validation of the “Food PlatQual” Scale

Young Namkung, Jee-Won Kang, 2022, Sustainability.

Instagram Users’ Information Acceptance Process for Food-Content

Young Namkung, Jee-Won Kang, Hee-min Lee, 2021, Sustainability.

Quality Characteristics of White Pan Bread with Pu'er Tea

김은지, 이광석, Ko Jae Youn, 2015 .

The Effect of Corporate Social Responsibility on Brand Equity and the Moderating Role of Ethical Consumerism: The Case of Starbucks

Young Namkung, Jee-Won Kang, 2018 .

The Effects of Self Congruity and Functional Congruity on Brand Attitude and Behavioral Intention in the Coffee shop Industry

Jee-Won Kang, Namkung， Young, 2013 .