EunHa (Lena) Jeong, Ph.D.

Shin, H., Jeon, J., & Jeong, E. L. (2024). Investigating consumers’ perceived benefits and risks of meal-kit delivery service. International Journal of Hospitality Management, 119, 103715. (SSCI indexed & Ranked A* in ABDC)

Olson, E. D., Jeong, E., Zhang, X., Shao, X., Ginapp, K., & Kramer, J. (2023). Look What We Have Done to Fight Plate Waste! A Case of the Iowa State University Joan Bice Underwood Tearoom. Journal of Hospitality & Tourism Cases, 21649987231216152. 

Lee, S., & Jeong, E. L. (2023). An integrative approach to examining the celebrity endorsement process in shaping affective destination image: A K-pop culture perspectives. Tourism Management Perspectives, 48, 101150. (SSCI indexed & Ranked A in ABDC)

Jeong, E. L., Jun, J., & Kim, J. (2023). You are what you speak: Influence of future time reference (FTR) in healthy menu promotion. International Journal of Hospitality Management, 113, 103524.  (SSCI indexed & Ranked A* in ABDC)

Shao, X., Jeong, E., Zhang, X., & Jang, S.S. (2023). "Green Marketing vs. Demarketing: The Impact of Individual Characteristics on Consumers’ Evaluations of Green Messages" Journal of Hospitality and Tourism Research (SSCI indexed & Ranked A in ABDC)

Zhang, X., & Jeong, E., Shao, X., & Jang, S.S. (2023). "Plant-Based Food is Unhealthy—That’s Not True! How Can Corrective Messages Help Promote Plant-Based Menus in Quick-Service Restaurants" International Journal of Contemporary Hospitality Management (SSCI indexed & Ranked A in ABDC)

Zhang, X., & Jeong, E. L. (2023). Are co-created green initiatives more appealing than firm-created green initiatives? Investigating the effects of co-created green appeals on restaurant promotion. International Journal of Hospitality Management, 108, 103361.  (SSCI indexed & Ranked A* in ABDC)

Lee, S., Jeong, E., Butler, J., Morin, M., and Clark, J (2023). Improving Food and Beverage Satisfaction in the Private Club Industry. Journal of Hospitality & Tourism Cases.

Park, H. J., Lee, S., Jeong, E., & Olson, E. D. (2022). Message framing for recycling commitment in a festival setting: a three-way interaction between self-efficacy, goal specificity, and construal level. Event Management.

Ab-Latif, Z., Jeong, E., & Lee, S. (2022). Authenticity in Food: Scale Development and Validation. Journal of Quality Assurance in Hospitality & Tourism, 1-22.

*Yang, X., Sigh, S., Olson, E., & Jeong, E. (2022). Consumers’ Perceived Effectiveness of COVID-19 Mitigation Strategies in Restaurants: What Went Well and What Could We Do Better?. International Journal of Hospitality Management (SSCI indexed & Ranked A* in ABDC) 

*Zhang, X., Jeong, E., *Shao, X., & Olson, E. (2022). The effects of product transformation salience (PTS) on festival visitors’ recycling intentions: Do gender and age matter?. Journal of Convention & Event Tourism. https://doi.org/10.1080/15470148.2022.2050331

Rahamat, S., Jeong, E., Arendt, S., & Xu, Yang (2022). Menu Labeling Influence on Purchase Behaviors: Applying the Theory of Planned Behavior and Health Consciousness, Appetite.(SCI indexed & Ranked A in ABDC).

Olson, E., Jeong, E., *Zhang, X., *Shao, X., Ginapp, K., & Kramer, J. (2022). Look what we have done to fight plate waste! a case of the Iowa State University Joan Bice Underwood Tearoom. Journal of Hospitality & Tourism Cases.

*Zhang, X., *Xu, Y., Jeong, E., & Olson, E. (2021). Understanding event attendees’ intentions to participate food waste reduction (FWR) practices: The role of perceived CSR value and perceived usefulness, Journal of Convention & Event Tourism, DOI: 10.1080/15470148.2021.1949416 

*Zhang, X., *Shao, X., Jeong, E., & Jang, S. S. (2021). The Effects of Restaurant Green Demarketing on Green Skepticism and Dining Intentions: Investigating the Roles of Benefit Associations and Green Reputation. International Journal of Hospitality Management (SSCI indexed & Ranked A* in ABDC)

Kim, J., Jeong, E., & Jun, J. (2021). The effect of future time reference on consumers’ travel and dining-out spending across countries. Current Issues In Tourism.(SSCI indexed & Ranked A in ABDC)

*Zhang, X., *Shao, X., Jeong, E., & Olson, E. (2021). I Am Worth More Than You Think I Am: Investigating the Effects of Upcycling on Event Attendees' Recycling Intention. International Journal of Hospitality Management (SSCI indexed & Ranked A* in ABDC)

*Xu, Y, Jeong, E., & Baiomy A. (2021). Enjoyment, convenience or both? Investigating key attributes for consumers to use interactive self-service technology in restaurants. Anatolia

*Shao, X, Jeong, E., & Jang, S.C. (2021). Effectiveness of Anthropomorphism in Ugly Food Promotion: Do Gender and Age Matter? Journal of Foodservice Business Research

*Xu, Y, Jeong, E., Baiomy A. & *Shao, X. (2020). Understanding customers’ interactive self-service technology use in restaurants: An investigation of moderating role of types of restaurants. International Journal of Contemporary Hospitality Management. (SSCI indexed & Ranked A in ABDC)

*Xu, Y, Jeong, E., Jang, S.C., & *Shao, X. (2020). Would You Bring Home Ugly Produce? Motivators and Demotivators for Ugly Food Consumption. Journal of Retailing and Consumer Services  (SSCI indexed & Ranked A in ABDC)

*Zhang, X., Jeong, E., Olson, E., & Evans, G. (2020) “Using Advertising Message Framing to Reduce Food Waste at Conventions and Events” International Journal of Hospitality Management (SSCI indexed & Ranked A* in ABDC)

*Shao, X., Jeong, E., Jang, S. S., & *Xu, Y. (2020) “Mr. Potato Head Fights Food Waste: The effect of anthropomorphism in promoting ugly food”  International Journal of Hospitality Management (SSCI indexed & Ranked A* in ABDC)

Jeong, E., Lee, S., *Qian, Y., & Bosselman, R. (2019) Factors for non-Jewish consumers’ kosher food choice: An investigation of the food quality perception. Journal of Foodservice Business Research, 22(6), 529-548. https://doi.org/10.1080/15378020.2019.1658514 

Jeong, E., & Jang, S. S. (2019) Kosher labeling in restaurants: Examining the health halo effect. Journal of Foodservice Business Research, 1-11.   https://doi.org/10.1080/15378020.2019.1671121

Lee, S., Jeong, E., & *Qu, K. (2019) Exploring theme park visitors’ experiences on satisfactions and revisit intentions: An application of experience economy model. Journal of Quality Assurance in Hospitality and Tourism, 1-24. https://doi.org/10.1080/1528008X.2019.1691702 

*Xu, Y. & Jeong, E. (2019). “The effect of message framings and green practices on customers’ attitudes and behavior intention toward green restaurants” International Journal of Contemporary Hospitality Management. (SSCI indexed & Ranked A in ABDC)

Jeong, E., Jang, S. S., Behnke, C., Anderson, A., & Day, J. (2019). “A scale for restaurant customers’ healthy menu choices: Individual and environmental factors. ” International Journal of Contemporary Hospitality Management. (SSCI indexed & Ranked A in ABDC)

Jeong, E., & Jang, S.S. (2019) “Premium Prices for Organic Food at Restaurants: What’s Acceptable?”. International Journal of Hospitality Management. (SSCI indexed & Ranked A* in ABDC)

Jeong, E., & Jang, S. S. (2018). “The affective psychological process of self-image congruity and its influences on dining experience”. International Journal of Contemporary Hospitality Management, 30(3), 1563-1583. (SSCI indexed & Ranked A in ABDC)

Jeong, E., & Jang, S. S. (2017). “Heuristic evaluation of healthy menus: examining the effect of brand image congruity”. International Journal of Contemporary Hospitality Management, 29(10), 2514-2534. (SSCI indexed & Ranked A in ABDC)

Jeong, E., & Jang, S. S. (2016). “Moderating effects of self-image congruity on the relationship between ad message strength and revisiting intention”. Journal of Foodservice Business Research, 1-11.

Jeong, E., & Jang, S. S. (2016). Imagine yourself being healthy: The mental simulation effect of advertisements on healthy menu promotion. International Journal of Hospitality Management, 53, 81-93. (SSCI indexed & Ranked A* in ABDC)

Jeong, E., & Jang, S. S. (2015). “Healthy menu promotions: A match between dining value and temporal distance”. International Journal of Hospitality Management. 45, 1-13. (SSCI indexed & Ranked A* in ABDC)

Jeong, E., Jang, S. S., Day, J., & Ha, S. (2014). “The impact of eco-friendly practices on green image and customer attitudes: An investigation in a café setting”. International Journal of Hospitality Management, 41, 10-20. (SSCI indexed & Ranked A* in ABDC)

Jeong, E., & Jang, S. S. (2011). “Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations”. International Journal of Hospitality Management, 30 (2), 356-366. (SSCI indexed & Ranked A* in ABDC)