Hong-Youl Ha

Professor of Marketing

Dongguk University

South Korea

Research Interests

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About

Hong-Youl Ha is a Professor of Marketing at Dongguk University in South Korea. His research focuses on consumer behavior, particularly in the context of online travel agencies and the hospitality industry. Recent articles by Professor Ha examine topics such as customer avoidance, online review skepticism, and the impact of economic and social satisfaction on sustainable business practices. His work contributes to understanding consumer preferences and engagement in both online and offline settings.

Articles (14)

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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Hong-Youl Ha

Research Interests

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About

Articles (14)

How Customer Avoidance Leads to Customers Returning: A Longitudinal Study Concerning Online Travel Agencies

An Empirical Test of the Impact of the Online Review–Review Skepticism Mechanism on Behavioral Intentions: A Time-Lag Interval Approach between Pre- and Post-Visits in the Hospitality Industry

Do Economic and Social Satisfaction Matter Equally in Sustainable Business? Hotel Membership Types and Sales Promotions

Evolving Consumer Preferences: The Role of Attribute Shifts in Online Travel Agency Satisfaction and Loyalty

Do Changes in Attribute Weights between Two Platforms Alter Interplay Effects in the O2O Era? Two Time-Lag Intervals in the Tourism Sector

Do New Luxury Hotel Promotions Harm Member Customers?

Educational Donors’ Expectations and Their Outcomes in the COVID-19 Era: The Moderating Role of Motivation during Sequential Evaluation Phases

An Empirical Test of Educational Donors’ Satisfaction Levels in Donating for Education before and after the COVID-19 Era

Do Online Reviews Encourage Customers to Write Online Reviews? A Longitudinal Study

Mediator Acceptability for Sustainable Trading Management: Scale Development and Validation

Does Public-Loan Management Matter for Sustainable Finance and Operation Risk?

An Empirical Test of Brand Love and Brand Loyalty for Restaurants during the COVID-19 Era: A Moderated Moderation Approach

Service Quality and Satisfaction in the Context of Varying Levels of Restaurant Image and Customer Orientation during the COVID-19 Pandemic

Empirical Evidence of Risks of Public-Loan Finance: Comparison between Self-Employers and SMEs

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