Curriculum Vitae

Research Areas

Tourism · Hospitality · Consumer Behavior · ESG · Service Robots · Big Data · Space Tourism

Publications

• Bae, S., Song, H. G., & Sunny, H. W. 2026. From viewing to buying: How viewer attitudes and para-social bonds drive short food content purchase intentions. Culinary Science & Hospitality Research, 32(2)Forthcoming

• Bae, S., & Park, G. G. 2025. The Effects of Consumers’ Perceptions of ESG Management in Foodservice Franchises on Reuse Intention: An Ordered Probit Analysis. Culinary Science & Hospitality Research, 31(12), 243–254

• Bae, S., & Park, G. 2025. An Ordered Probit Analysis of the Factors Influencing Relationships among Cultural Heritage Tourism Motivation, Constraints, and Attitudes. FoodService Industry Journal, 21(6), 431–454

• Bae, S., & Kim, I. 2025. Comparative Analysis of Foreign Consumers’ Perceptions of K-Food Emotions: Focusing on Reddit Cases. The Journal of Internet Electronic Commerce Research, 25(5), 121–131

• Lee, S., Bae, S., & Kim, I. 2025. Exploring formation process of willingness to accept online personalised advertising for travel products. The e-Business Studies, 26(2), 109–125

• Nam, J. H., Bae, S., & Kwon, E. K. 2025. The impact of senior tourists’ package tour experiences on travel satisfaction, trust, and intention to pay premium. Journal of Tourism Enhancement, 129–148

• Yoon, H., Bae, S., & Park, E. 2025. Effects of Experiential Economic Factors on Emotional Attachment and Pro-Environmental Behaviour Among Nature-based Walking Tourists. Journal of Tourism Enhancement, 13(1), 91–111

• Bae, S., & Kim, I. 2024. Social Perception and Activation Strategies of Templestay: A Big Data Analysis. FoodService Industry Journal, 20(6), 275–288

• Kim, I., & Bae, S. 2024. The Effects of Motivation for Open-Kitchen Restaurants Adopting Robot Chefs on Consumer Attitude, Intentions to Use, and Word-of-Mouth. FoodService Industry Journal, 20(6), 383–397

• Park, E., Bae, S., & Kim, I. 2024. Exploring motivations influencing customers’ attitudes toward using reusable cups in eco-friendly coffee shops. Journal of Tourism Enhancement, 167–184

• Kim, Y., Bae, S., & Kim, I. 2024. Effects of Robotic Chefs’ Food Quality Prediction and Personal Innovativeness on Consumer Attitudes and Intention to Visit. Journal of Tourism Enhancement, 12(3), 27–42

• Bae, S., Kim, J., Kim, D., & Kim, I. 2024. Investigating benefits of operating shared kitchens for virtual restaurants: Small-business owner perspectives. Journal of Hospitality and Tourism Studies, 26(4), 193–204

• Kang, S., Han, S. H., Bae, S. H., & Yoon, Y. H. 2024. The effect of serving robots on attitude and behavioural intention of restaurant customers. Korean Journal of Franchise Management, 15(2), 57–75

• Bae, S., & Kim, I. 2024. Investigating barriers hindering attitude formation towards reusable cup usage in the coffee shop industry. FoodService Industry Journal, 20(3), 119–131

• Bae, S., & Kim, I. 2024. Exploring the structure of motivations, benefits and values of walking travel experience sharing on social media. Journal of Hospitality and Tourism Studies, 26(2), 65–79

• Bae, S., Park, H., Kang, S., & Han, S. 2023. How Usage Motivation Regarding Serving Robots Affect Customer Attitudes and Intent to Revisit Restaurants. FoodService Industry Journal, 19(6), 281–295

• Bae, S., & Kim, I. 2022. Importance-satisfaction Analysis for Campsite Selection Attributes after the COVID-19 Outbreak. Korean Journal of Hospitality & Tourism, 31(4), 127–145

Projects

Selected Awards

Training