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Investigating the effect of country image and subjective knowledge on attitudes and behaviors: U.S. Upper Midwesterners’ intentions to consume Korean Food and visit Korea
Abstract Korean food (Hansik) is one of the fastest growing cuisines globally. This trend is evident with the number of Korean restaurants scattered around world. An increasing number of Korean… Expand
Exploring brand personality congruence: Measurement and application in the casual dining restaurant industry
- A. Asperin
- 24 August 2007
This study was designed to explore the measurement and application of brand personality congruence (BPC), defined as the gap between the customer’s own personality and a restaurant’s brand… Expand
An fMRI Study of the Effects of Food Familiarity and Labeling on Brain Activation
ABSTRACT Consumers’ food preferences and choices with a wider range of options have become more complex and are influenced by various factors. The evolution of neuroimaging in consumer sciences… Expand
Building the School Nutrition Program Brand Personality within the School Setting.
Using Hotel Supervisors’ Emotional Intelligence as a Benchmark for Hospitality Students
Soft skills, or interpersonal skills, are the hallmark skills of those who serve in the hospitality industry. Although it can be difficult to quantify such skills, one construct that can be measured… Expand
Attitude and Intentions towards Unfamiliar Cuisine and Visiting the Country of Origin based on Country Image and Knowledge
Korean food (Hansik) is one of the fastest growing cuisines globally. This trend is evident with the growth in numbers of Korean restaurants around the world, including the United States (U.S.).… Expand
Changing an Academic Classroom into a Campus Restaurant
Developing a Best Practice Guide for Increasing High School Student Participation and Satisfaction in the National School Lunch Program.
Exploring Food Neophobia and Perceptions of Ethnic Foods: The Case of Chinese and Thai Cuisines
This preliminary study explored the application of Pliner and Hobden’s (1992) Food Neophobia Scale (FNS), and the Food Attitudes Scale (FAS) established by Aikman, Crites, and Fabrigar (2006) for… Expand