Lu Lu
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Work engagement, job satisfaction, and turnover intentions: A comparison between supervisors and line-level employees
L Lu, CC Lu, D Gursoy, N Neale
International Journal of Contemporary Hospitality Management 28 (5), 2016
2192016
Authenticity, involvement, and image: Evaluating tourist experiences at historic districts.
L Lu, C Chi, Y Liu
Tourism Management 50, 85-96, 2015
1632015
Homogeneity versus heterogeneity of cultural values: an item-response theoretical approach applying Hofstede’s cultural dimensions in a single nation
J Mazanec, J Crotts, D Gursoy, L Lu
Tourism Management 48, 299-304, 2015
692015
Development and validation of a destination personality scale for mainland Chinese travelers
L Pan, M Zhang, D Gursoy, L Lu
Tourism Management 59, 338-348, 2017
532017
Developing and Validating a Service Robot Integration Willingness Scale
L Lu, R Cai, D Gursoy
International Journal of Hospitality Management, 2019
412019
Consumers Acceptance of Artificially Intelligent Device Use in Service Delivery
D Gursoy, H Chi, L Lu, R Nunkoo
International Journal of Information Management, 2019
272019
Effect of disruptive customer behaviors on others' overall service experience: An appraisal theory perspective
R Cai, L Lu, D Gursoy
Tourism Management 69, 330-344, 2018
262018
Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making.
L Lu, D Gursoy
International Journal of Hospitality Management 63, 72-81, 2017
222017
Would consumers pay more for nongenetically modified menu items? An examination of factors influencing diners’ behavioral intentions
L Lu, D Gursoy
Journal of Hospitality Marketing & Management 26 (3), 215-237, 2017
212017
Examining diners’ decision-making of local food purchase: The role of menu stimuli and involvement.
L Lu, C Chi
International Journal of Hospitality Management, 2018
192018
Genotypic variation in nutritional composition of buckwheat groats and husks
L Lu, K Murphy, BK Baik
Cereal Chemistry 90 (2), 132-137, 2013
172013
花生、脂肪和淀粉添加量对香肠感官 评价和质构的影响 (Effects of peanut paste, fat and starch addition amounts on sensory evaluation and texture characteristics)
唐善虎, 许富荣陆璐孟丽and 杨容生
食品科学 29 (9), 273-276, 2008
132008
Developing a consumer complaining and recovery effort scale
L Lu, D Gursoy, C Chi, G Xiao
Journal of Hospitality & Tourism Research, 2018
112018
Ready to embrace genetically modified wines? The role of knowledge exposure and intrinsic wine attributes
L Lu, I Rahman, CGQ Chi
Cornell Hospitality Quarterly 58 (1), 23-38, 2016
92016
An examination of the perceived value of organic dining
L Lu, C Chi
International Journal of Contemporary Hospitality Management 30 (11), 2018
82018
Can knowledge and product identity shift sensory perceptions and patronage intentions? The case of genetically modified wines
L Lu, I Rahman, CGQ Chi
International Journal of Hospitality Management, 2015
62015
Starch characteristics influencing resistant starch content of cooked buckwheat groats
L Lu, BK Baik
Cereal Chemistry 92 (1), 65-72, 2015
52015
How cultural confidence affects local residents' wellbeing
L Pan, X Xu, L Lu, D Gursoy
The Service Industrial Journal, 2018
32018
Examining Incentive Travelers: How Motivation Affects Organizational Commitment
X Li, L Lu, C Chi
International Journal of Tourism Research, 2018
32018
Exploring guest response towards service failure in home-sharing: service presence and consumption motivation  
L Lu, M Mody, S Andaji Garmaroudi
International Journal of Hospitality Management., 2020
22020
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Artiklar 1–20