Email

jaceychoe@um.edu.mo

Tel

+853 8822-8865

Office

E22-3036
Faculty of Business Administration
University of Macau, E22
Avenida da Universidade,
Taipa, Macau, China

Assistant Professor in Integrated Resort and Tourism Management

Academic Qualifications

  • Ph.D in Hotel and Tourism Management, Hong Kong Polytechnic University, Hong Kong (2017)
  • M.S in Nutritional Science & Food Management (Food Service Area), Ewha Womans University, Korea (2009)
  • B.S in Food & Nutrition, Ewha Womans University, Korea (2007)

Related Working Experiences

  • Assistant Professor, Faculty of Business Administration, University of Macau (Jan. 2018 – present)
  • Postdoctoral Fellow – School of Hotel & Tourism Management, Hong Kong Polytechnic University (Jul. 2017 – Dec. 2017)
  • Teaching Assistant – School of Hotel & Tourism Management, Hong Kong Polytechnic University (Mar. 2014 – Mar. 2017)
  • Researcher – Global Food and Nutrition Research Institute, Ewha Womans University (Oct. 2011 – Aug. 2013)
  • Dispatched Researcher – Yanbian University of Science and Technology (Aug. 2009 – Jul. 2011)
  • Middle Manager – Amoje Incorporation (Mar. 2009 – Jul. 2009)

Awards

  • FBA Young Scholar Award – Faculty of Business Administration, University of Macau (April, 2020).
  • Young Scientist Award – International Conferences on Tourism (ICOT) 2019 in Portugal (June, 2019).
  • Best Paper Award – International Conferences on Tourism (ICOT) 2018 in Greece (June, 2018).
  • 2016 Highly Commended Award – Journal of Service Management, International Research Symposium in Service Management (IRSSM) 7 in Thailand (August, 2016).
  • Excellent Paper Award – World Conference on Hospitality, Tourism, and Event Research & International Convention and Expo Summit (WHTER & ICES) 2015 in South Korea (May, 2015).
  • Silver Prize Award – 2014 World Hospitality and Tourism Forum in South Korea (June, 2014).
  • Grand Prize – Idea Contest: Daily Food Product Development, Ewha Womans University in South Korea (November, 2008).

Teaching

  • Undergraduate Courses
    • Festival and Event Management (IRTM 3005)
    • Quality Service Management (IRTM 3001)
    • Food, Eating, and Culture (GESB 2001)
    • Food and Beverage Management (IRTM 3009)

Research Projects

  • Workation post-COVID-19: theoretical approach and practical applications, Multi-Year Research Grant funded by University of Macau, 2023-2024. (Principal Investigator)
  • Smart Tourism Destination Attributes and Consumption Value, Research grant funded by Asia-Pacific Academy of Economics and Management of the University of Macau, 2020-2021. (Principal Investigator)
  • Research on tourists’ food consumption in Macau: An application of big data, Start-up Research Grant funded University of Macau, 2018 – 2020. (Principal Investigator)
  • Strategic efforts to establish Hong Kong as a global culinary tourism destination, GRF, Hong Kong, 2017. (Postdoctoral Fellow)
  • Education of slow food leaders, Education Grant, Namyangju-si, 2013. (Research assistant)
  • Scientific characterization and industrialization of Noble family’s foods in Seoul, Research Grant, Seoul Metropolitan Government, 2007-2008. (Research assistant)
  • Menu development of silver food for elders, Research Grant, Ewha Womans University, 2007. (Research assistant)

Research Interests

  • Tourist food consumption
  • Food sustainability
  • Restaurant marketing and management
  • Smart tourism
  • The role of technology in the hospitality industry
  • Workcation

Selected Journal Papers

  1. Choe, J.Y.J*., & Kim, S.S (2024), Who are food-neophobic tourists? The influence of food neophobia on tourists’ local food responses, Journal of Foodservice Business Research, In press. DOI: 10.1080/15378020.2024.2303537 [ ABS1]
  2. Choe, J.Y.J*., & Si Tou, C.F (2024), Tourist Consumption Values and Perceived Risks of Using Smart Technologies: a Market Segmentation Approach, Journal of China Tourism Research, In press. https://doi.org/10.1080/19388160.2024.2305744 [ ABS1]
  3. Fan, P. K. T., Choe, J.Y.J*., & Na, Y. (2024), Hierarchical value mapping of diners in Macao’s casino restaurants, Journal of Hospitality and Tourism Insights, In press. https://doi.org/10.1108/JHTI-07-2023-0476
  4. Adongo, R., Choe, J.Y.J*., & Sulemana, S.S. (2023), Sustaining Environmentally Friendly Practices in Macau Hotels During the Pandemic., Journal of Hospitality and Tourism Insights, In press. DOI 10.1108/JHTI-02-2023-0081
  5. Choe, J.Y.J*., Opoku, E.K., Cuervo, J.C., & Adongo, R. (2023), Investigating potential tourists’ attitudes toward artificial intelligence services: a market segmentation approach. , Journal of Hospitality and Tourism Insights, In press. DOI 10.1108/JHTI-04-2023-0231
  6. Lei, S. S. I., Agyeiwaah, E., Fong, L. H. N., & Choe, J. Y. J. (2023), Exploring food waste at a hospitality staff canteen with meteorological data. , Journal of Hospitality & Tourism Research, DOI: https://doi.org/10.1177/10963480231188001 [SSCI, ABS2]
  7. Hwang, J., Kim, J. J., Choe, J. Y. J*., & Kim, H. M. (2023), Is a robot barista better than a human barista? A moderating role of type of service providers., Journal of Hospitality & Tourism Research, 10963480231171324. DOI: https://doi.org/10.1177/10963480231171324 [SSCI, ABS2]
  8. Hwang, J., Kim, J. J., Choe, J. Y. J* ., & Kim, H. M. (2023), The importance of information quality according to the type of employee in the airline industry: Robot versus human. , International Journal of Hospitality Management, 114, 103537.DOI: https://doi.org/10.1016/j.ijhm.2023.103537 [SSCI, ABS3]
  9. Zhang, J., Choe, J. Y., & Lim, C. (2023), The Influence of Cognitive Food Image on Tourists’ Desire and Intention to Consume Destination Food: A Macau Study., Journal of China Tourism Research, 19(3), 489-516. DOI: https://doi.org/10.1080/19388160.2022.2095318 [ABS1]
  10. Chan, M. L., Opoku, E. K., & Choe, J. Y.* (2022), Fast food consumption among tourists and residents in Macau: A means-end chain analysis., Journal of Foodservice Business Research, 1-26. DOI: 10.1080/15378020.2022.2086419 [ABS1]
  11. Choe, J. J ., Kim, J. J., & Hwang, J. (2022), Innovative robotic restaurants in Korea: Merging a technology acceptance model and theory of planned behavior, Asian Journal of Technology Innovation, 30(2), 466-489. DOI: 10.1080/19761597.2021.2005466 [SSCI, ABS1]
  12. Kim, S., Choe, J. J ., King, B., Oh, M., & Otoo, F. E. (2022), Tourist perceptions of local food: A mapping of cultural values., International Journal of Tourism Research., 24(1), 1-17. DOI: https://doi.org/10.1002/jtr.2475 [SSCI, ABS2]
  13. Kim, S., Choe, J.Y.*., & Kim, P. B. (2022), Effects of local food attributes on tourist dining satisfaction and future intention: The moderating role of food culture difference., Journal of China Tourism Research. , 18(1), 121-143. DOI: https://doi.org/10.1080/19388160.2020.1805667 [ABS1]
  14. Hwang, J., Choe, J. J ., Kim, H. M., & Kim, J. J. (2021), The antecedents and consequences of memorable brand experience: Human baristas versus robot baristas., Journal of Hospitality and Tourism Management., 48, 561-571. DOI: https://doi.org/10.1016/j.jhtm.2021.08.013 [SSCI, ABS1]
  15. Hwang, J., Choe, J. J ., Kim, H. M., & Kim, J. J. (2021), Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty? , International Journal of Hospitality Management., 99. DOI: https://doi.org/10.1016/j.ijhm.2021.103050 [SSCI, ABS3]
  16. Kim, S., Oh, M., Choe, J ., and Choi, Y. (2021), Influence of local food attributes and perceived benefits on post-tasting responses through tourists’ local food consumption., International Journal of Tourism Research. , 23(2), 164–177. DOI: https://doi.org/10.1002/jtr.2384 [SSCI, ABS2]
  17. Choe, J. J ., Kim, J. J., & Hwang, J. (2021), Perceived risks from drone food delivery services before and after COVID-19., Journal of Contemporary Hospitality Management. , 33(4), 1276-1296. DOI: https://doi.org/10.1108/IJCHM-08-2020-0839 [SSCI, ABS3]
  18. Choe, J.Y.J ., Kim, J. J., & Hwang, J. (2021), Innovative marketing strategies for the successful construction of drone food delivery services: Merging TAM with TPB., Journal of Travel & Tourism Marketing. , 38 (1), p. 16-30. DOI: https://doi.org/10.1080/10548408.2020.1862023 [SSCI, ABS2]
  19. Hwang, J., Choe, J. Y ., Choi, Y. G., & Kim, J. J. (2021), A comparative study on the motivated consumer innovativeness of drone food delivery services before and after the outbreak of COVID-19., Journal of Travel & Tourism Marketing., 38(4), 368-382. DOI: https://doi.org/10.1080/10548408.2021.1921671 [SSCI, ABS2]
  20. Kim, J. J., Choe, J.Y.J ., & Hwang, J. (2020), Application of consumer innovativeness to the context of robotic restaurants., International Journal of Contemporary Hospitality Management. , 33(1), p. 224-242. DOI: https://doi.org/10.1108/IJCHM-06-2020-0602 [SSCI, ABS3]
  21. Choe, J.Y.., Kim, J. J., & Hwang, J. (2020), The environmentally friendly role of edible insect restaurants in the tourism industry: Applying an extended theory of planned behavior., International Journal of Contemporary Hospitality Management. , 32 (11), p. 3581-3600. DOI: https://doi.org/10.1108/IJCHM-04-2020-0352 [SSCI, ABS3]
  22. Hwang, J., Choe, J.Y.., & Kim, J. J. (2020), Strategy for enhancing the image of edible insect restaurants: Focus on internal environmental locus of control., Journal of Hospitality and Tourism Management. , 45, p. 48-57. DOI: https://doi.org/10.1016/j.jhtm.2020.07.015 [ABS1]
  23. Hwang, J., Kim, H., & Choe, J.Y.. (2020), The role of eco-friendly edible insect restaurants in the field of sustainable tourism., International Journal of Environmental Research and Public Health. , 17(11), 4064. DOI: https://doi.org/10.3390/ijerph17114064 [SSCI]
  24. Hwang, J., & Choe, J.Y.* (2020), How to enhance the image of edible insect restaurants: Focusing on perceived risk theory. , International Journal of Hospitality Management., 87, 102464. DOI: https://doi.org/10.1016/j.ijhm.2020.102464 [SSCI, ABS3]
  25. Hwang, J. and Choe, J.Y.J.,* (2019), Exploring perceived risk in building successful drone food delivery services. , International Journal of Contemporary Hospitality Management. , 31(8), 3249-3269. DOI: https://doi.org/10.1108/IJCHM-07-2018-0558 [SSCI, ABS3]
  26. Jung, D., Paek, S., Choe, J.Y. and Kim, J.Y. (2019), Mediating effect of cross-cultural competency on international experiences and self-efficacy among hotel employees., International Journal of Hospitality & Tourism Administration., https://doi.org/10.1080/15256480.2019.1641456 [ABS1]
  27. Choe, J.Y.J.* and Kim, S.S. (2019), Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale., International Journal of Hospitality Management., 77, pp.245-259. DOI: https://doi.org/10.1016/j.ijhm.2018.07.004 [SSCI, ABS3]
  28. Kim, S. and Choe, J.Y., (2019), Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists., International Journal of Contemporary Hospitality Management. , 31(1), pp.123-140. DOI: https://doi.org/10.1108/IJCHM-10-2017-0661 [SSCI, ABS3]
  29. Hwang, J., Kim, S., Choe, J.Y.* and Chung, C.H. (2018), Exploration of the successful glocalization of ethnic food: a case of Korean food., International Journal of Contemporary Hospitality Management. , 30(12), pp.3656-3676. DOI: https://doi.org/10.1108/IJCHM-07-2017-0452 [SSCI, ABS3]
  30. Kim, S.S., Choe, J.Y.J.* and Petrick, J.F. (2018), The effect of celebrity on brand awareness, perceived quality, brand image, brand loyalty, and destination attachment to a literary festival., Journal of Destination Marketing & Management. , 9, pp.320-329. DOI: https://doi.org/10.1016/j.jdmm.2018.03.006 [SSCI, ABS1]
  31. Choe, J.Y.J.* and Kim, S.S. (2018), Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention., International Journal of Hospitality Management. , 71, pp.1-10. DOI: https://doi.org/10.1016/j.ijhm.2017.11.007 [SSCI, ABS3]
  32. Kim, S., Choe, J.Y. and Lee, S. (2018), How are food value video clips effective in promoting food tourism? Generation Y versus non–Generation Y., Journal of Travel & Tourism Marketing., 35(3), pp.377-393. DOI: https://doi.org/10.1080/10548408.2017.1320262 [SSCI, ABS2]
  33. Adongo, R., Choe, J.Y.* and Han, H. (2017), Tourism in Hoi An, Vietnam: Impacts, perceived benefits, community attachment and support for tourism development., International Journal of Tourism Sciences. , 17(2), pp.86-106. DOI: https://doi.org/10.1080/15980634.2017.1294344 [KCI]
  34. Choe, J.Y.,* Kim, J.H. and Cho, M.S. (2017), A comparison of food contents used by official tourism organizations’ mobile applications., Journal of Gastronomy and Tourism. , 2(3), pp.203-216. DOI: https://doi.org/10.3727/216929717X14870140201198
  35. Kim, S., Moon, J. and Choe, J., (2016), Comparison of destination brand equity models of competitive convention cities in East Asia., Journal of Convention & Event Tourism. , 17(4), pp. 318-342. DOI: https://doi.org/10.1080/15470148.2016.1151394
  36. Kim, S., Choe, J.Y. and Lee, A. (2016), Efforts to globalize a national food: Market segmentation by reasons for ethnic food preferences., International Journal of Contemporary Hospitality Management. , 28(10), pp.2310-2330. DOI: 10.1108/IJCHM-03-2015-0151 10.1108/IJCHM-03-2015-0151 [SSCI, ABS3]
  37. Choe, J.Y. and Cho, M.S. (2012), Investigation of dietary behaviors according to residence status and ethnicity of university students in Yanbian, China., Journal of the Korean Society of Food Culture. , 27(1), pp.38-48. DOI: https://doi.org/10.7318/KJFC.2012.27.1.038 [KCI]
  38. Choe, J.Y. and Cho, M.S. (2011), Food neophobia and willingness to try non-traditional foods for Koreans., Food Quality and Preference. , 22(7), pp.671-677. DOI: https://doi.org/10.1016/j.foodqual.2011.05.002 [SCI]
  39. Choe, J.Y. and Cho, M.S. (2010), A study of ethnic restaurant selection attributes and customer’s satisfaction., Journal of Service Management Society Korea., 13(2), pp.125-147. pp.125-147. [KCI]

Selected Books and Book Chapters

  1. Choe, J. Y. J. (2021). US Tourists’ Food Neophobia and Their Local Food Experiences in France and Italy. In N. Boukas & D. Stylidis. (Eds.), Tourism Marketing In Western Europe (pp. 147-166). CABI.
  2. Jiang, J.Y. & Choe, J. Y. J. (2022). Destination Marketing Using Festivals in Macau: Relationships Between Festival Performance Quality, Experiential Quality, Visitor Satisfaction, Corporate Image and Behavioural Intention. In D. Stylidis, S.S. Kim, & J. Kim. (Eds.), Tourism Marketing In Southeast And East Asia (pp. 151-174). CABI.

Selected Conference Papers and Invited Presentation

  1. [Conference presentation] Si Tou, C.F., Choe, J. Y. J., So, S. I. A., & Law, R. (2023). Influence of social media travel photos on future destination choice: Mediating role of celebrity-generated content. Asia Pacific Tourism Association, Thailand. July 5–8, 2023.
  2. [Conference presentation] Fan, P. K. T., & Choe, J. Y. J*. (2023). Hierarchical value maps of casino restaurants in Macau. 2023 ApacCHRIE, Philippines. May 25-27, 2023.
  3. [Conference presentation] Fong, L. H. N., Choe, J. Y. J*, Agyeiwaah, E., & Lei, S. I. (2023). Insolation and unserved food in hotel staff canteens. APacCHRIE, Philippines. May 25-27, 2023.
  4. [Conference presentation] Zhang, J. Choe, J. Y., & Lim, C. (2023). Film-induced tourism. APacCHRIE, Philippines. May 25-27, 2023.
  5. [Invited Guest Speaker] Foodservice industry & technology. Sejong University, Korea (9 June, 2022).
  6. [Invited Guest Speaker] The new normal and changes in food tourism. Korean Society of Food Culture Conference, Korea (29 Oct, 2021).
  7. [Invited Guest Speaker] Recent food service trends in Macau. Ewha Womans University, Korea (Online presentation) (25 May, 2021).
  8. [Invited Guest Speaker] Food and beverage management in integrated resort. Galaxy Entertainment Group (GEG) – Japan Macau Mentorship Scheme, Macau (Aug 30, 2019).
  9. [Invited Guest Speaker] Consumers’ perceived risk in food service technology. Ewha Womans University, Korea (July 10, 2019).
  10. [Invited Guest speaker] Examination of perceived risk in drone food delivery services. Institute for Tourism Studies, Macau (Mar 13, 2019).
  11. [Invited Guest Speaker] Studies of Tourists’ Food Consumption from Cross-Cultural Perspectives: Focusing on Methods. Ewha Womans University, Korea (Dec 7, 2018).
  12. [Invited Guest Speaker] Food and beverage management in integrated resort. Galaxy Entertainment Group (GEG) – Japan Macau Mentorship Scheme, Macau (Aug 13, 2018).
  13. [Conference presentation] Paek, S., Choe, J.Y., & Lee D. (2021). Green consumers and social influence: attitude of inconvenience and behavioral intentions in green coffee shops. Tourism Sciences Society of Korea (TOSOK) International Conference. Korea. July 7th to 9st, 2021.
  14. [Conference presentation] – Choe, J.Y., & Kim, S.S. (Jul 5, 2019). Understanding tourists’ local food consumption value according to socio-demographics. The Pan Asia International Tourism Conference (PAITOC) 2019. Korea. July 4-6, 2019.
  15. [Conference presentation] – Choe, J.Y. (Jun 28, 2019). Food neophobia and tourists’ local food experiences. International Conferences on Tourism (ICOT) 2019. Portugal. Jun 26-29, 2019.
  16. [Conference presentation] – Choe, J. Y., Moon, O. (Jun 27, 2018). Understanding Food Tourists’ Hierarchical Consumption Value Maps. Greece, Jun 26-28, 2018.
  17. [Conference presentation]- Choe, J. Y. (Nov 5, 2017). Tourists’ Typology Based on Local Food Experience. 2017 Asian Food Study Conference. Korea. Nov 3-5, 2017.
  18. [Conference presentation] – Choe, J. Y. (Aug 7, 2017). Understanding the food tourism trend in Korea. 2017 Chulalongkorn Asian Heritage Forum: Culture of Leisure – Balance of Life. Thailand. Aug 7-8, 2017.
  19. [Conference presentation] – Choe, J. Y., & Kim, S. S. (Jun 24, 2017). Understanding of the impact of local food consumption value on satisfaction and intention to visit the destination for food tourism. 16th Asia Pacific Forum for Graduate Students Research in Tourism (pp.401-402). Korea. Jun 22-24, 2017.
  20. [Conference presentation] – Choe, J. Y., & Kim, S. S. (Dec 3, 2016). The comparison of the ethnic restaurant performances, food attributes and cultural factors among ethnic restaurants in Hong Kong. 6th Asian Food Study Conference (AFSC). Japan. Dec 3-5, 2016.
  21. [Conference presentation] – Choe, J. Y., & Kim, S. S. (Aug 4, 2016). Effects of national food video clip and their implications on food business stakeholders. International Research Symposium in Service Management (IRSSM) conference (pp. 17). Thailand. Aug 2-6, 2016.
  22. [Conference presentation] – Choe, J. Y., & Kim, S. S. (July 14, 2016). A study of local food consumption value in the food tourism context. Tourism Sciences Society of Korea (TOSOK) International Conference. Korea. July 13-15, 2016.
  23. [Conference presentation] Kim, J. H., & – Choe, J. Y. (May 18, 2016). Comparative study of government mobile application for incorporating food tourism. 2nd Global Tourism & Hospitality Conference and 15th Asia Pacific Forum for Graduate Students Research in Tourism. Hong Kong. May 16-18, 2016.
  24. [Conference presentation] – Choe, J. Y., Kim, S. S., & Lee, J. (May 20, 2015). Competitiveness of Asian ethnic restaurants in Hong Kong. World Conference on Hospitality, Tourism, and Event Research & International Convention and Expo Summit (WHTER & ICES) 2015 Conference. Korea. May 20-22, 2015.
  25. [Conference presentation] – Choe, J. Y., Kim, S. S., & Lee, A. J. (June 26, 2014). Is globalizing a national food possible? Market segmentation by reasons for preferring Korean food. 2014 World Hospitality and Tourism Forum. Korea. June 26-28, 2014.
  26. [Conference presentation] Cho, M. S., Yoon, H. R., & – Choe, J. Y. (July 11, 2008). Food Neophobia Scale (FNS) as a predictor of ethnic food experiences. 2008 14th Asia Pacific Tourism Association (APTA) Annual Conference. Thailand. July 9-12, 2008.

Editorialship/Society Membership

  • Regional Representative of Macau in the Asia-Pacific Council on Hotel, Restaurant, and Institutional Education (APacCHRIE) (since July 2023)
  • Editorial Board Member of The Korean Society of Food Culture (since Jan, 2020)