Dr Hanqun Song

Xu, JB., Song, H. and Prayag, G., (2023). Using authenticity cues to increase repurchase intention in restaurants: Should the focus be on ability or morality?. Tourism Management Perspectives. 46, 101102-101102

Sthapit, E., Garrod, B., Stone, MJ., Björk, P. and Song, H., (2023). Value co-destruction in tourism and hospitality: a systematic literature review and future research agenda. Journal of Travel & Tourism Marketing. 40 (5), 363-382

Song, H., Ding, QS., Xu, JB., Kim, J. and Chang, RCY., (2023). Typographic design of outdoor signage, restaurant authenticity, and consumers’ willingness to dine: extending semiotic theory. International Journal of Contemporary Hospitality Management. 35 (7), 2388-2409

Cheung, C. and Song, H., (2023). Application of Communication-Persuasion Theory in Destination Marketing in the Post-Pandemic Era. Journal of China Tourism Research. 20 (3), 565-586

Song, H., Yang, H. and Sthapit, E., (2023). Robotic service quality, authenticity, and revisit intention to restaurants in China: Extending cognitive appraisal theory. International Journal of Contemporary Hospitality Management

Sthapit, E., Garrod, B., Coudounaris, DN., Björk, P., Erul, E. and Song, H., (2023). Antecedents and outcomes of memorable wildlife tourism experiences. Journal of Ecotourism. 23 (4), 1-24

Song, H. and Kim, J-H., (2022). Effects of history, location and size of ethnic enclaves and ethnic restaurants on authentic cultural gastronomic experiences. International Journal of Contemporary Hospitality Management. 34 (9), 3332-3352

Song, H., Wang, Y-C., Yang, H. and Ma, E., (2022). Robotic employees vs. human employees: Customers’ perceived authenticity at casual dining restaurants. International Journal of Hospitality Management. 106, 103301-103301

Yang, H., Song, H., Ding, QS. and Wang, H., (2022). Transparency, authenticity and purchase intentions: Chinese independent restaurants. International Journal of Contemporary Hospitality Management. 34 (11), 4245-4265

Xu, JB., Prayag, G. and Song, H., (2022). The effects of consumer brand authenticity, brand image, and age on brand loyalty in time-honored restaurants: Findings from SEM and fsQCA. International Journal of Hospitality Management. 107, 103340-103340

Song, H., Yang, H. and Ma, E., (2022). Restaurants’ outdoor signs say more than you think: An enquiry from a linguistic landscape perspective. Journal of Retailing and Consumer Services. 68, 103054-103054

Ma, E., Yang, H., Wang, Y-C. and Song, H., (2022). Building restaurant customers’ technology readiness through robot-assisted experiences at multiple product levels. Tourism Management. 93, 104610-104610

Song, H. and Kim, J-H., (2021). The cause-effect relationship between negative food incidents and tourists’ negative emotions. International Journal of Hospitality Management. 95, 102925-102925

Song, H., Xu, JB. and Kim, J-H., (2021). Nostalgic experiences in time-honored restaurants: Antecedents and outcomes. International Journal of Hospitality Management. 99, 103080-103080

Zhang, Y., Prayag, G. and Song, H., (2021). Attribution theory and negative emotions in tourism experiences. Tourism Management Perspectives. 40, 100904-100904

Yang, H., Song, H., Cheung, C. and Guan, J., (2021). How to enhance hotel guests’ acceptance and experience of smart hotel technology: An examination of visiting intentions. International Journal of Hospitality Management. 97, 103000-103000

Kim, J-H. and Song, H., (2020). The influence of perceived credibility on purchase intention via competence and authenticity. International Journal of Hospitality Management. 90, 102617-102617

Kim, J-H., Song, H. and Youn, H., (2020). The chain of effects from authenticity cues to purchase intention: The role of emotions and restaurant image. International Journal of Hospitality Management. 85, 102354-102354

Song, H., Phan, BV. and Kim, J-H., (2019). The congruity between social factors and theme of ethnic restaurant: Its impact on customer's perceived authenticity and behavioural intentions. Journal of Hospitality and Tourism Management. 40, 11-20