Dr. Yeon Ho Shin
Dr. Yeon Ho Shin joined the Department of Human Nutrition and Hospitality Management at the University of Alabama as an Assistant Professor in 2015. He received his Ph.D. in Human Sciences with a specialization in Hospitality Administration from Oklahoma State University.
Dr. Shin has more than ten years of experience in the hospitality industry. Before joining the University of Alabama, Dr. Shin served in management level positions with Samsung Welstory Inc. (Food Service Division of Samsung Group) in South Korea and the Oklahoma State University Dining Services.
His primary research focuses on consumer behavior and sustainability related issues in the hospitality industry context. His research areas also include foodservice industry management and practice, hospitality marketing, human resource management, and various food and health-related human behaviors. 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.
Dr. Shin has taught several courses at the UA including Restaurant Management and Services, Hospitality Basic Accounting, and Hospitality Computer Systems. Dr. Shin also has a Certification in Hotel Industry Analytics (CHIA) and a Servsafe Certification. His professional affiliations include the International Council on Hotel, Restaurant, and Institutional Education (ICHRIE) and National Restaurant Association.
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
RECENT PUBLICATIONS
Dr. Shin has more than ten years of experience in the hospitality industry. Before joining the University of Alabama, Dr. Shin served in management level positions with Samsung Welstory Inc. (Food Service Division of Samsung Group) in South Korea and the Oklahoma State University Dining Services.
His primary research focuses on consumer behavior and sustainability related issues in the hospitality industry context. His research areas also include foodservice industry management and practice, hospitality marketing, human resource management, and various food and health-related human behaviors. 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.
Dr. Shin has taught several courses at the UA including Restaurant Management and Services, Hospitality Basic Accounting, and Hospitality Computer Systems. Dr. Shin also has a Certification in Hotel Industry Analytics (CHIA) and a Servsafe Certification. His professional affiliations include the International Council on Hotel, Restaurant, and Institutional Education (ICHRIE) and National Restaurant Association.
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
RECENT PUBLICATIONS
- Shin, Y.H., Im, J.Y., Jung, S.E., & Severt, K. (2018). Motivations behind consumers’ organic menu choices: The role of environmental concern, social value, and health consciousness. Journal of Quality Assurance in Hospitality & Tourism, 1-16.
- 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: an application of a value-attitude-behavior model. 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.
- 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.
- 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.
- 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.
