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David Njite - Publications

Affiliations: 
Hospitality Administration Oklahoma State University, Stillwater, OK, United States 
Area:
Administration Education, Higher Education Administration Education, Organizational
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7 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2017 Njite D, Schaffer J. Revisiting Attributes: How Important Is Green in the Consumer Selection of Hotel Rooms? International Journal of Hospitality & Tourism Administration. 18: 219-244. DOI: 10.1080/15256480.2016.1263168  0.364
2013 Kim YJ, Njite D, Hancer M. Anticipated emotion in consumers' intentions to select eco-friendly restaurants: Augmenting the theory of planned behavior International Journal of Hospitality Management. 34: 255-262. DOI: 10.1016/J.Ijhm.2013.04.004  0.333
2011 Ma E, Qu H, Njite D. U.S. Customer Perceptions Toward Chinese Restaurant Service Quality: An Importance and Performance Approach Journal of Foodservice Business Research. 14: 290-308. DOI: 10.1080/15378020.2011.594390  0.334
2011 Ma E, Qu H, Njite D, Chen S. Western and Asian Customers' Perception Towards Chinese Restaurants in the United States Journal of Quality Assurance in Hospitality & Tourism. 12: 121-139. DOI: 10.1080/1528008X.2011.541818  0.377
2010 Park Y, Njite D. Relationship between Destination Image and Tourists' Future Behavior: Observations from Jeju Island, Korea Asia Pacific Journal of Tourism Research. 15: 1-20. DOI: 10.1080/10941660903510024  0.308
2008 Hancer M, Larzelere RE, Njite D. Initial reliability of a Turkish version of the Dyadic Trust Scale. Psychological Reports. 103: 917-20. PMID 19320228 DOI: 10.2466/Pr0.103.3.917-920  0.3
2008 Njite D, Dunn G, Kim LH. Beyond good food: what other attributes influence consumer preference and selection of fine dining restaurants? Journal of Foodservice Business Research. 11: 237-266. DOI: 10.1080/15378020801995523  0.378
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