Assistant Professor in International Integrated Resort Management
  • 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)
  • 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 – Feb. 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 – Café Amoje (Mar. 2009 – Jul. 2009)
  • Teaching Assistant/Research Assistant – Nutritional Science & Food Management, Ewha Womans University (Mar. 2007 – Feb 2009)
  • 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).
  • Undergraduate Courses
    • Festival and Event Management (IRTM 3005)
    • Quality Service Management (IRTM 3001)
    • Food, Eating, and Culture (GESB 2001)
  • Research on tourists’ food consumption in Macau: An application of big data, Start-up Research Grant, 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)
  • Tourists’ food consumption
  • Ethnic restaurant management
  • Psychological and cultural aspects of food
  • Food technology
  • Cross-cultural studies
  1. Choe, J.Y.J ., Kim, J. J., & Hwang, J. 2020. Innovative marketing strategies for the successful construction of drone food delivery services: Merging TAM with TPB. Journal of Travel & Tourism Marketing. Accepted. [SSCI, ABS2]
  2. 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. Accepted. [SSCI, ABS3]
  3. 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. Accepted. [SSCI, ABS3]
  4. 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. [ABS1]
  5. Kim, S., Choe, J.Y.., & Kim, P. B. 2020. Effects of local food attributes on tourist dining satisfaction and future intention: The moderating role of food culture difference. Journal of China Tourism Research, 1-23. [ABS1]
  6. Hwang, J., Kim, H., & Choe, J.Y.. 2020. The role of eco-friendly edible insect restaurants in the field of sustainable tourism, 17. 4064. International Journal of Environmental Research and Public Health. [SSCI]
  7. Kim, S., Oh, M., Choe, J.Y.., and Choi, Y. 2020. Influence of local food attributes and perceived benefits on post-tasting responses through tourists’ local food consumption. International Journal of Tourism Research. [SSCI, ABS2]
  8. 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. [SSCI, ABS3]
  9. 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. [SSCI, ABS3]
  10. 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, pp.1-22. [ABS1]
  11. 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. [SSCI, ABS3]
  12. 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. [SSCI, ABS3]
  13. 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. [SSCI, ABS3]
  14. 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. [SSCI, ABS1]
  15. 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. [SSCI, ABS3]
  16. 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. [SSCI, ABS2]
  17. 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. [KCI]
  18. 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.
  19. Kim, S., Moon, J. and Choe, J., 2016, October. Comparison of destination brand equity models of competitive convention cities in East Asia. In Journal of Convention & Event Tourism, 17(4), pp. 318-342.
  20. 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. [SSCI, ABS3]
  21. 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. [KCI]
  22. 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. [SCI]
  23. 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. [KCI] pp.125-147. [KCI]
  1. [Invited Guest Speaker] Food and beverage management in integrated resort. Galaxy Entertainment Group (GEG) – Japan Macau Mentorship Scheme, Macau (Aug 30, 2019).
  2. [Invited guest speaker] Consumers’ perceived risk in food service technology. Ewha Womans University, Korea (July 10, 2019).
  3. [Invited Guest speaker] Examination of perceived risk in drone food delivery services. Institute for Tourism Studies, Macau (Mar 13, 2019).
  4. [Invited Guest Speaker] Studies of Tourists’ Food Consumption from Cross-Cultural Perspectives: Focusing on Methods. Ewha Womans University, Korea (Dec 7, 2018).
  5. [Invited Guest Speaker] Food and beverage management in integrated resort. Galaxy Entertainment Group (GEG) – Japan Macau Mentorship Scheme, Macau (Aug 13, 2018).
  6. [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.
  7. [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.
  8. [Conference presentation] – Choe, J. Y., Moon, O. (Jun 27, 2018). Understanding Food Tourists’ Hierarchical Consumption Value Maps. Greece, Jun 26-28, 2018.
  9. [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.
  10. [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.
  11. [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.
  12. [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.
  13. [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.
  14. [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.
  15. [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.
  16. [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.
  17. [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.
  18. [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.
  • Editor of The Korean Society of Food Culture (since Jan, 2020)
  • Certified Hospitality Educator (since July, 2015)
  • Director of The Korean Society of Dietary Educations (since Jan, 2018)