| Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic SS Kim, J Kim, F Badu-Baiden, M Giroux, Y Choi International Journal of Hospitality Management 93, 102795, 2021 | 552 | 2021 |
| Determining the attributes that influence students’ online learning satisfaction during COVID-19 pandemic E Agyeiwaah, FB Baiden, E Gamor, FC Hsu Journal of Hospitality, Leisure, Sport & Tourism Education 30, 100364, 2022 | 106 | 2022 |
| Perceived impacts of COVID-19 on risk perceptions, emotions, and travel intentions: evidence from Macau higher educational institutions E Agyeiwaah, I Adam, F Dayour, F Badu Baiden Tourism Recreation Research 46 (2), 195-211, 2021 | 78 | 2021 |
| Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience F Badu-Baiden, SS Kim, H Xiao, J Kim International Journal of Contemporary Hospitality Management 34 (4), 1515-1542, 2022 | 71 | 2022 |
| The tourism experience-led length of stay hypothesis CA Adongo, F Badu-Baiden, KAA Boakye Journal of outdoor recreation and tourism 18, 65-74, 2017 | 64 | 2017 |
| Effects of African local food consumption experiences on post-tasting behavior S Kim, F Badu-Baiden, M Oh, J Kim International Journal of Contemporary Hospitality Management 32 (2), 625-643, 2020 | 54 | 2020 |
| A qualitative cognitive appraisal of tourist harassment FE Otoo, F Badu‐Baiden, S Kim International Journal of Tourism Research 21 (5), 575-589, 2019 | 48 | 2019 |
| How do tourists’ memorable local gastronomy experiences and their personal gastronomic traits influence destination loyalty? A fuzzy set approach F Badu-Baiden, A Correia, S Kim Journal of Travel & Tourism Marketing 39 (5), 501-515, 2022 | 38 | 2022 |
| Tourists’ response to harassment: a study of international tourists to Ghana F Badu-Baiden, EA Adu-Boahen, FE Otoo Anatolia 27 (4), 468-479, 2016 | 32 | 2016 |
| Perceived impacts of COVID-19 on risk perceptions, emotions, and travel intentions: evidence from Macau higher educational institutions A Elizabeth, I Adam, F Dayour, FB Baiden Tourism Recreation Research 46 (2), 195-211, 2021 | 30 | 2021 |
| Identification of delighters and frustrators in vegan-friendly restaurant experiences via semantic network analysis: Evidence from online reviews M Oh, F Badu Baiden, S Kim, J Lema International Journal of Hospitality & Tourism Administration 24 (2), 260-287, 2023 | 27 | 2023 |
| Human vs robot baristas during the COVID-19 pandemic: effects of masks and vaccines on perceived safety and visit intention M Choi, Y Choi, S Kim, F Badu-Baiden International Journal of Contemporary Hospitality Management 35 (2), 469-491, 2023 | 27 | 2023 |
| Preference for utilitarian or hedonic value options during a pandemic crisis: The moderation effects of childhood socioeconomic status and sensation-seeking J Kim, SS Kim, J Jhang, NAS Doust, RYK Chan, F Badu-Baiden International Journal of Hospitality Management 110, 103427, 2023 | 25 | 2023 |
| Is local food consumption memorable? Exploration of a multidimensional measurement scale to explain tourists' memorable local food consumption experiences F Badu‐Baiden, S Kim International Journal of Tourism Research 24 (6), 739-758, 2022 | 21 | 2022 |
| International tourists’ local African food consumption F Badu-Baiden, S Kim, FE Otoo, B King Tourism Review 77 (5), 1333-1348, 2022 | 21 | 2022 |
| A multilevel synthesis of subjective and objective measures of foodservices in the experience process H Wen, IKA Wong, SS Kim, F Badu-Baiden, KM Ji International Journal of Hospitality Management 99, 103059, 2021 | 21 | 2021 |
| Evolution of the memorable tourism experience and future research prospects JH Kim, F Badu-Baiden, S Kim, MA Koseoglu, NG Baah Journal of Travel Research 63 (6), 1315-1334, 2024 | 19 | 2024 |
| Backpackers’ views on risk in the Cape Coast-Elmina area of Ghana F Badu-Baiden, KA Boakye, FE Otoo International Journal of Tourism Sciences 16 (1-2), 1-14, 2016 | 17 | 2016 |
| Analysis of vegan restaurant diners’ hierarchical experience structure by examining a vegan food attribute–benefit–value–intention linkage F Badu-Baiden, S Kim, SW Ahn, AKF Wong, J Agrusa International Journal of Hospitality & Tourism Administration 25 (3), 505-532, 2024 | 15 | 2024 |
| Dimensionality in the service quality perceptions of quarantine hotel guests MJ Leutwiler-Lee, SS Kim, F Badu-Baiden, B King Tourism Management Perspectives 47, 101124, 2023 | 13 | 2023 |
Marilyn GirouxSenior Lecturer Marketing, University of AucklandVerificeret mail på auckland.ac.nz