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Soona Park

Title: Assistant Professor

Department: Hospitality, Event and Tourism Management

College: College of Merchandising, Hospitality and Tourism

Curriculum Vitae

Curriculum Vitae Link

Education

  • PhD, Purdue University, 2023
    Major: Hospitality and Tourism Management
    Dissertation: Business and Leisure in Travel: An Exploration Through Bleisure Travelers' Perspective
  • MS, University of Central Florida, 2018
    Major: Hospitality and Tourism Management
  • BBA, Sejong University, 2016
    Major: Hospitality Management

Current Scheduled Teaching

HMGT 3700.001Hotel OperationsFall 2024 Syllabus
HMGT 5950.411Master's ThesisFall 2024
HMGT 5540.001Tourism Services Management and MarketingFall 2024
Texas Education Code 51.974 (HB 2504) requires each institution of higher education to make available to the public, a syllabus for undergraduate lecture courses offered for credit by the institution.

Previous Scheduled Teaching

HMGT 3700.001Hotel OperationsSpring 2024 Syllabus SPOT
CMHT 5460.001Human Capital Development in Merchandising and Hospitality ManagementSpring 2024 SPOT
CMHT 5460.601Human Capital Development in Merchandising and Hospitality ManagementSpring 2024 SPOT
HMGT 5920.007Problem in Lieu of ThesisSpring 2024
HMGT 3700.001Hotel OperationsFall 2023 Syllabus SPOT
Texas Education Code 51.974 (HB 2504) requires each institution of higher education to make available to the public, a syllabus for undergraduate lecture courses offered for credit by the institution.

Published Intellectual Contributions

    Book Chapter

  • Liu, Y., Mohamed, M.E., Park, S., Lehto, X.Y. (2022). Human-Automation Interaction in Hospitality and Tourism: Toward a Frictionless Experience. Human-Automation Interaction: Manufacturing, Services and User Experience.

    • Journal Article

  • Kim, S., Gim, J., Kim, H., Park, S. (2024). How Can Hotels Co-create Value through the Localized Mini Bar in the Room: Discrete Choice Modeling Approach with CSR Strategies with Local Products. Journal of Travel & Tourism Marketing. London, Taylor & Francis.
  • Kim, H., Park, S. (2024). Barista Robots with Human Appeal: Unraveling the Impact of Anthropomorphism, Human Presence, and Perceived Financial Constraints on Consumer Behavior. International Journal of Hospitality Management. Elsevier.
  • Gim, J., Kim, S., Park, S., Kim, H. Identifying Distinctive Hotel Evaluation Behaviors of Solo Travelers: Evidence from TripAdvisor Online Review Data. Journal of Travel & Tourism Marketing. Taylor & Francis.
  • Park, S. (2024). Strategies for Coping with Business Travel Stressors: Enhancing Business Travel Satisfaction through Leisure Activities. International Journal of Tourism Research. Wiley.
  • Park, S., Lehto, X.Y., Kang, J. (2024). Balancing Work and Leisure: Unraveling Constraints on Work-Leisure Integration in Bleisure Travel. International Journal of Hospitality & Tourism Administration. Taylor & Francis.
  • Park, S. Tipping and Automated Services in RestaurantsThe Role of Tip Requesting and Social Obligation During the Automated Service Era. International Journal of Hospitality & Tourism Administration. Taylor & Francis.
  • Lehto, X.Y., Park, S., Mohamed, M.E. (2023). Traveler attitudes toward biometric data-enabled hotel services: Can risk education play a role?. Cornell Hospitality Quarterly. 64 (1) Sage.
  • Park, S., Lehto, X.Y. (2022). Automated, human, or semi-automated service in restaurants? An investigation of technology-enabled service designs and customer attribution. International Journal of Hospitality Management. 104 Elsevier.
  • Park, S., Kang, J. (2022). More is not always better: determinants of choice overload and satisfaction with customization in fast casual restaurants. Journal of Hospitality Marketing & Management. 31 (2) Taylor & Francis.
  • Huan, C., Park, S., Kang, J. (2021). Panic buying: Modeling what drives it and how it deteriorates emotional well‐being. Family and Consumer Sciences Research Journal. 50 (2) Wiley.
  • Park, S., Lehto, X.Y. (2021). Understanding the opaque priority of safety measures and hotel customer choices after the COVID-19 pandemic: an application of discrete choice analysis. Journal of Travel & Tourism Marketing. 38 (7) Taylor & Francis.
  • Park, S., Kwun, D.J., Park, J., Bufquin, D. (2021). Service quality dimensions in hotel service delivery options: Comparison between human interaction service and self-service technology. International Journal of Hospitality & Tourism Administration. 23 (5) Taylor & Francis.
  • Park, S., Lehto, X.Y. (2021). Self-service technology kiosk design for restaurants: An QFD application. International Journal of Hospitality Management. 92 Elsevier.
  • Lehto, X.Y., Davari, D., Park, S. (2020). Transforming the guest–host relationship: A convivial tourism approach. International Journal of Tourism Cities. 6 (4)
  • Torres, E.N., Milman, A., Park, S. (2019). Customer delight and outrage in theme parks: A roller coaster of emotions. International Journal of Hospitality & Tourism Administration. 22 (3) Taylor & Francis.
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Overall
Summative Rating		 Challenge and
Engagement Index		 Response Rate

out of 5
out of 7		 %
of
students responded
  • Overall Summative Rating (median):
    This rating represents the combined responses of students to the four global summative items and is presented to provide an overall index of the class’s quality. Overall summative statements include the following (response options include a Likert scale ranging from 5 = Excellent, 3 = Good, and 1= Very poor):
    • The course as a whole was
    • The course content was
    • The instructor’s contribution to the course was
    • The instructor’s effectiveness in teaching the subject matter was
  • Challenge and Engagement Index:
    This rating combines student responses to several SPOT items relating to how academically challenging students found the course to be and how engaged they were. Challenge and Engagement Index items include the following (response options include a Likert scale ranging from 7 = Much higher, 4 = Average, and 1 = Much lower):
    • Do you expect your grade in this course to be
    • The intellectual challenge presented was
    • The amount of effort you put into this course was
    • The amount of effort to succeed in this course was
    • Your involvement in course (doing assignments, attending classes, etc.) was
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