Dr. Yeon Ho Shin

BIO

Dr. Yeon Ho Shin is an Associate Professor in the Department of Human Nutrition and Hospitality Management at The University of Alabama. He received his Ph.D. in Human Sciences with a specialization in Hospitality Administration from Oklahoma State University.

His hospitality experiences include management level positions with Samsung Welstory Inc. (Food Service Division of Samsung Group) in South Korea and Oklahoma State University Dining Services.

His research focuses primarily on exploring the psychological factors that influence human behaviors in the context of hospitality and food services. He has been actively involved in interdisciplinary studies for deeper understanding of his research topics. His academic work has been published in various peer-reviewed journals and has been presented in several national and international conferences. 

EDUCATION

Doctor of Philosophy of Human Sciences in Hospitality Administration
Oklahoma State University, Stillwater, OK

Master of Science in Hospitality Administration
Oklahoma State University, Stillwater, OK

Bachelor of Science in Hotel and Restaurant Administration (Cum Laude)
Oklahoma State University, Stillwater, OK

PUBLICATIONS

  • Kim, H., Shin, Y. H., & Severt, K. (2024). Employer branding strategies in the restaurant industry using importance-performance analysis. Journal of Human Resources in Hospitality & Tourism. – Accepted
  • Kim, H., Im, J., Shin, Y. H. (2024). Restaurant employees’ thriving at work: The roles of psychosocial safety climate and self-compassion. International Journal of Hospitality & Tourism Administration. 1-25. 
  • Kim, H., Shin, Y. H., Severt, K. (2024). Inclusive leadership and positive outcomes through hotel employees’ perceptions of inclusion. International Journal of Hospitality & Tourism Administration, 1-21. 
  • Jung, S. E., Shin, Y. H.*, Wilson, S., Im, J., Kim, H., & Lawrence, J. (2024). The silent generation’s underlying beliefs regarding Plant-Based Meat Alternatives (PBMA) and factors influencing their intention to choose a dish featuring PBMA at a restaurant. Journal of Hunger & Environmental Nutrition., 1-18.
  • Shin, Y. H., Im, J., Jung, S. E., Kim, H., & Shin, H. W. (2024). Factors influencing baby boomers’ intention to choose a dish featuring plant-based meat alternatives (PBMA) at a restaurant. Appetite, 196. 107283.
  • Zhou, J., Shin, Y. H., Jung, S.E., & Kong, L. (2024). Drivers behind consumers’ intent to purchase deodorized soy milk. Food Innovation and Advances, 3(2), 88-98.
  • Shin, Y. H., Jung, S. E., Kim, H, Im, J., & Shin, H. W. (2023). What motivates U.S. restaurant customers to choose plant-based meat alternative dishes? Journal of Foodservice Business Research, 1-24.
  • Shin, Y. H., Im, J., & Moon, H. (2023). An investigation of the relationships among marketing mix variables and brand equity dimensions: State-branded food products. Journal of Quality Assurance in Hospitality & Tourism, 1-30. 
  • Shin, Y. H., Jung, S. E., Kim, H, & Im, J. (2023). College students’ willingness to pay more for local food: An extended decomposed theory of planned behavior approach. Journal of Foodservice Business Research, 1-19. 
  • Jung S. E., Shin, Y. H., Hermann, J., Abercrombie, M., & Wilson, S (2023). Examining the factors of college students’ willingness to consume local foods using the health belief model with the addition of social influence and self-identity. Journal of Hunger and Environmental Nutrition, 18(5), 736-752.
  • Kim, H., Im, J., Shin, Y. H. (2023) Relational resources for promoting restaurant employees’ thriving at work. International Journal of Contemporary Hospitality Management, 35(10), 3434-3452. 
  • Severt, K., Shin, Y. H., Chen, H., & DiPietro, R. (2022). Measuring the relationships between corporate social responsibility, perceived quality, price fairness, satisfaction and conative loyalty in the context of local food restaurants. International Journal of Hospitality & Tourism Administration, 23(3), 623-645.
  • Kim, H., Im, J., & Shin, Y.H. (2022). The impact of employees’ perceived innovativeness on adaptive behavior: The mediating role of job engagement. Journal of Hospitality & Tourism Management, 50, 309-317. 
  • Jung, S. E., Shin, Y. H., Cave, L., Rockett, J., & Hermann, J. (2022). Understanding whole grain consumption among low-income older adults using the theory of planned behavior. Journal of Nutrition in Gerontology and Geriatrics, 41(1), 46-64.
  • Kim, H., Im, J., & Shin, Y. H. (2021). The impact of transformational leadership and commitment to change on restaurant employees’ quality of work life during a crisis. Journal of Hospitality and Tourism Management, 48, 322-330. 
  • Jung, S. E., Shin, Y. H., Kim, S., Hermann, J., & Dougherty, R. (2021). Habit is the bridge between intention and behavior: A look at fruit and vegetable consumption among low-income older adults. Journal of Nutrition in Gerontology and Geriatrics, 40(4), 215-231.
  • Shin, Y. H., Kim, H., & Severt, K. (2021). Predicting college students’ intention to purchase local food using the theory of consumption values. Journal of Foodservice Business Research, 24(3), 286-309.
  • Chen, H., Severt, K., Shin, Y. H., & DiPietro, R. (2021). Invisible yet powerful: The unseen obstacles women leaders face in their hospitality careers. Journal of Human Resources in Hospitality & Tourism, 20(2), 249-269.
  • Jung, S. E., Shin, Y. H., Im, J., Hermann, J., Ellis, A., & Crowe-White, K. (2021).  Understanding low-income older adults’ intention to consume fruits and vegetables. Journal of Hunger and Environmental Nutrition, 16(2), 255-270.
  • Jung, S. E., Shin, Y. H., & Dougherty, R. (2020). A multi theory-based investigation of college students’ underlying beliefs about local food consumption. Journal of Nutrition Education and Behavior, 52(10), 907-917.
  • Shin, Y. H. (2020). Predicting consumer intentions regarding state-branded food products in the grocery and restaurant settings: Understanding the role of self-concept. Journal of Quality Assurance in Hospitality & Tourism, 21(5), 600-615.
  • Shin, Y. H., Jung, S. E., Im, J., & Severt, K. (2020). Applying an extended theory of planned behavior to examine state-branded food product purchase behavior: The moderating effect of gender. Journal of Foodservice Business Research, 23(4), 358-375.
  • Talantis, S., Shin, Y. H.*, & Severt K (2020). Conference mobile application: Participant acceptance and the correlation with overall event satisfaction utilizing the technology acceptance model (TAM). Journal of Convention and Event Tourism, 21(2), 100-122. *: Corresponding author
  • Shin, Y. H., Im, J., & Severt, K. (2020). Qualitative assessment of key beliefs in regards to consumers’ food truck visits. Journal of Quality Assurance in Hospitality & Tourism, 21(2), 129-145.
  • Jung, S.E., Shin, Y. H., Severt, K., & Crowe-White, K. (2020). Determinants of a consumer’s intention to consume antioxidant-infused sugar-free chewing gum: Measuring taste, attitude, and health consciousness. Journal of Food Products Marketing, 26(1), 38-54.
  • Carr, A., Shin, Y. H.,* & Severt, K. (2019). Predicting intentions to visit microbreweries and investigating beerscape. International Journal of Culture, Tourism and Hospitality Research, 13(3), 303-320. *: Corresponding author
  • Jung, S. E., Shin, Y. H., Niuh, A., & Dougherty, R. (2019). Grocery store tour education program promotes fruit and vegetable consumption. Public Health Nutrition, 22(14), 2662-2669. 
  • Shin, Y. H., Im, J., & Severt, K. (2019). Consumers’ intention to patronize food trucks: An application of the theory of planned behavior. Journal of Foodservice Business Research, 22(6), 582-599.
  • Shin, Y. H., Kim, H., & Severt, K. (2019). Consumer values and service quality perceptions of food truck experiences, 79, 11-20. International Journal of Hospitality Management. 
  • Shin, Y. H., Im, J.Y., Jung, S.E., & Severt, K. (2019). Motivations behind consumers’ organic menu choices: The role of environmental concern, social value, and health consciousness. Journal of Quality Assurance in Hospitality & Tourism, 20(1), 107-122.
  • Chen, H., Severt K., Shin, Y. H., Knowlden, A., & Hilliard, T. (2018). “How’d you sleep?” measuring business travelers’ sleep quality and satisfaction in hotels. Journal of Hospitality and Tourism Insights, 1(3), 188-202.
  • Shin, Y. H., Kim, H., & Severt, K. (2018). Antecedents of consumers’ intention to visit food trucks. Journal of Foodservice Business Research, 21(3), 239-256.
  • Jung, S. E., Parker, S., Hermann, J. R., Phelps, J., & Shin, Y. H. (2018). Building the foundation for a health education program with rural older adults. Journal of Extension, 56(1).
  • Shin, Y. H., Im, J., Jung, S. E., & Severt, K. (2018). An examination of locally sourced restaurant patronage intention. Journal of Quality Assurance in Hospitality & Tourism, 19(1), 126-149.
  • Shin, Y. H., Im, J., Jung, S. E., & Severt, K. (2018). Locally sourced restaurant: Consumer willingness to pay. Journal of Foodservice Business Research, 21(1), 68-82.
  • Shin, Y. H., Im, J., Jung, S. E., & Severt, K. (2018). The theory of planned behavior and norm activation model approach to consumer behavior regarding organic menus. International Journal of Hospitality Management, 69, 21-29.
  • Shin, Y. H., Moon, H., Jung, S. E., & Severt, K. (2017). The effect of environmental values and attitude on consumer willingness to pay more for organic menu items: A value-attitude-behavior approach. Journal of Hospitality and Tourism Management, 33, 113-121. 
  • Templeton, A., Fjelstul, J., Severt, K., & Shin, Y. H. (2017). Driving RVpark/campground selection: A grounded theory approach. Journal of Tourism Insights, 8(1), 1-19.
  • Jung, S. E., Shin, Y. H., Kim, S., Hermann, J., & Bice, C. (2017). Identifying underlying beliefs about fruit and vegetable consumption among low-income older adults: An elicitation study based on the theory of planned behavior. Journal of Nutrition Education and Behavior, 49(9), 717-723. 
  • Shin, Y. H., Severt, K., & Fjelstul J. (2017). RV traveler’s pull factors to campgrounds in leisure tourism. Journal of Quality Assurance in Hospitality & Tourism, 18(4), 493-508.
  • Carr, A., Shin, Y. H., Severt, K., & Lewis, M. (2017). A qualitative approach to understanding the underlying beliefs of microbrewery consumers. International Journal of Hospitality Beverage Management, 1(1), 4.
  • Shin, Y. H., Im, J., Jung, S. E., & Severt, K. (2017). Consumers’ willingness to patronize locally sourced restaurants: The impact of environmental concern, environmental knowledge, and ecological behavior. Journal of Hospitality Marketing and Management, 26(6), 644-658. 
  • Shin, Y. H., Hancer, M., & Song, J. H. (2016). Self-congruity and the theory of planned behavior in the prediction of local food purchase. Journal of International Food & Agribusiness Marketing, 28(4), 330-345.
  • Shin, Y. H., & Hancer, M. (2016). The role of attitude, subjective norm, perceived behavioral control, and moral norm in the intention to purchase local food products. Journal of Foodservice Business Research, 19(4), 338-351.
  • Shin, Y. H., Hancer, M., Jung, S. E. & Kim, D. J. (2015). Assessment of U.S. consumers’ underlying beliefs of local food purchase. Culinary Science and Hospitality Research, 21(5), 109-118.
  • Song, J., Kang, I., Shin, Y. H., & Kim, H. (2012). The impact of an organization’s procedural justice and transformational leadership on employees’ citizenship behaviors in the Korean business context. Journal of Leadership and Organizational Studies, 19(4), 424-436.
  • Shin, Y. H., Hancer, M., Leong, J., & Palakurthi, R. (2010). An investigation of systematic risk determinants in the casino industry. Tourism Analysis, 15(6), 689-700.

FUNDED PROJECTS

Dr. Shin’s research has received support from various grants, including those from the United States Department of Agriculture, Timothy S. Y. Lam Foundation, Professional Convention Management Association, the Office of the Vice President for Research and Economic Development at The University of Alabama, and the College of Human Environmental Sciences at The University of Alabama.