Ji Eun Lee

이지은 교수(과학기술대학 식품외식산업학과)

o (1996) B.S., Kyungpook National University, Daegu, Korea
o (2001) B.B., Australian International Hotel School, Canberra, Australia
o (2003) M.F.M., Austrailan National University, Canberra, Australia
o (2006) M.S., Purdue University, West Lafayette, USA
o (2010) Ph.D., Purdue University, West Lafayette, USA

o (2023~Present) Assosiate Professor, Kyungpook National University, Sangju, Korea
o (2020~2023) Assistant Professor, Kyungpook National University, Sangju, Korea
o (2011~2018) Assistant Professor, University of Central Florida, Orlando, USA
o (2010~2011) Visiting Assistant Professor, University of Central Florida, Orlando, USA

Foodservice Management, Hospitality Service Management, Service Management in Continuing Care Retirement Communities (CCRC)

o The effect of restaurant customers' contactless service preference and perceived service safety value on the safety practice adoption and revisit intention during the COVID19 pandemic in South Korea
o Examination of the elderly' behavioral intention toward service technology during the COVID-19 pandemic in South Korea
o The effect of service quality on residents' satisfaction and positive word-of-mouth (WOM) intention in a continuing care retirement community (CCRC)
o Stronger impact of interpersonal aspects of satisfaction vs tangible aspects on sustainable level of resident loyalty in continuing care retirement community (CCRC) - A case study
o The six dimensions of resident satisfaction and their impact on word-of-mouth (WOM) intention in a continuing care retirement community (CCRC): A case study
o Do the physical facilities in restaurants match older Americans preferences?
o Assessment of organizational climate in the restaurant industry
o Call center employees' intent to quit: Examination of job engagement and role clarity
o Diagnostic assessments of service quality in a continuing care retirement community (CCRC): An exploratory study
The role of hospitality service quality in third places for the elderly: An exploratory study
o Relationship marketing investment, relationship quality, and behavioral intention: In the context of the relationship between destination marketing organizations and meeting/convention planners
o Exploring motivational factors for dude-ranch vacations
o Moderating impacts of transaction utility on relationships among price, quality and value
o Employee satisfaction and long-run shareholder returns
o Foodservice design: Assessing the importance of physical features to older consumers
o Does transformational leadership style influence employees' attitudes toward food safety practices?
o Health Inspection Reports as predictors of specific training needs
o Hidden effect of intangible financial information on the market value of hospitality firms in the United States
o Estimating cashflow-at-risk (CFaR): A comparables approach for restaurant firms
o Food safety at fairs & festivals: Vendor knowledge and violations at a reginal festival
o The impact of individual health inspectors on the results of restaurant sanitation inspections: Empirical evidence
o Using health inspection scores to assess risk in food services