Zobrazeno 1 - 10 of 48 pro vyhledávání: '"Keun-Soo Park"'
1
Pro-environmental behaviour of the residents in sensitive tourism destinations
Autor: Jiaqi Li, Timothy J. Lee, Nan Chen, Keun-Soo Park
Publikováno v: Journal of Vacation Marketing. 29:291-308
This study focuses on the antecedents of sustainable development in tourism destinations and explores residents’ environmental knowledge and perceived justice and how these influence pro-environmental behaviour. The study discusses: (a) environment
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f8b748f847fdf33f019227dc2769e0a7
https://doi.org/10.1177/13567667221101406
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3
A Case study of virtual fashion industry of fashion brands through convergence with metaverse
Autor: Keun Soo Park
Publikováno v: The Korean Society of Science & Art. 39:161-178
본 연구는 오늘날 4차 산업혁명 기술의 발전으로 급성장하고 있는 메타버스와 함께 나타나기 시작한 가상 패션에 대한 관심으로부터 시작되었다. 연구의 목적은 패션브랜드의 메타버스와
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fb9770a04863855c0bbf61225a186700
https://doi.org/10.17548/ksaf.2021.09.30.161
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7
An extended stimulus-organism-response model of Hanfu experience in cultural heritage tourism
Autor: Hengyu Liu, Keun-Soo Park, Yuqian Wei
Publikováno v: Journal of Vacation Marketing. :135676672211351
This article aims to explore an integrative model of authenticity, perceived value, flow experience, satisfaction, and destination loyalty based on the S-O-R theory framework. The proposed model was empirically tested in a field study with 358 respon
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b2e09b35fc390ce392dd3547858c1e34
https://doi.org/10.1177/13567667221135197
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8
The Structural Relationship among Perceived Service Quality, Perceived Value, and Customer Satisfaction-Focused on Starbucks Reserve Coffee Shops in Shanghai, China
Autor: Yaxi Wang, Keun-Soo Park, Qing Yuan, Yuhan Ge
Publikováno v: Sustainability, Vol 13, Iss 8633, p 8633 (2021)
Sustainability
Volume 13
Issue 15
In today’s increasingly competitive coffee industry, the point of running a good coffee shop is no longer to run a coffee and beverage shop simply, but to focus on the quality of service and the value that customers feel as a result. Previous studi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d9f362f875eba04425ebd352176e180
https://www.mdpi.com/2071-1050/13/15/8633
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