Faculty Profile

Xingyi Zhang

Title
Assistant Professor
Department
Hospitality, Event and Tourism Management
College
College of Merchandising, Hospitality and Tourism

    

Education

GAC, Iowa State University, 2021.
Major: Quantitative Psychology
PhD, Iowa State University, 2021.
Major: Hospitality Management
GAC, Iowa State University, 2020.
Major: Business Analytics
MS, Iowa State University, 2017.
Major: Hospitality Management
Dissertation Title: Clubs Environmentally Responsible Behavior: The Perspectives of Club Managers in North America
BA, Capital Normal University, 2012.
Major: Tourism Management
Degree Specialization: Tourism Management
Dissertation Title: NA

Current Scheduled Teaching*

EDEM 3240.001, Convention and Event Management, Summer 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 5950.007, Master's Thesis, Spring 2024
EDEM 4500.001, Strategic Event Design, Spring 2024 Syllabus SPOT
EDEM 4600.001, Sustainability in the Event Industry, Spring 2024 Syllabus SPOT
EDEM 5600.001, Sustainability in the Event Industry, Spring 2024 SPOT
EDEM 3510.001, Entertainment and Experiences in Hospitality and Events, Fall 2023 Syllabus SPOT
EDEM 2510.001, Exhibition and Convention Management, Fall 2023 Syllabus SPOT
HMGT 5950.008, Master's Thesis, Fall 2023
HMGT 5920.010, Problem in Lieu of Thesis, Fall 2023
EDEM 3240.001, Convention and Event Management, Summer 5W1 2023 Syllabus SPOT
EDEM 4980.001, Experimental Course, Spring 2023 Syllabus SPOT
EDEM 4500.001, Strategic Event Design, Spring 2023 Syllabus SPOT
EDEM 3510.001, Entertainment and Experiences in Hospitality and Events, Fall 2022 Syllabus SPOT
EDEM 4500.001, Strategic Event Design, Fall 2022 Syllabus SPOT
EDEM 3240.001, Convention and Event Management, Summer 5W1 2022 Syllabus SPOT
EDEM 3510.002, Entertainment and Experiences in Hospitality and Events, Spring 2022 Syllabus SPOT
EDEM 4980.001, Experimental Course, Spring 2022 Syllabus SPOT
EDEM 3510.001, Entertainment and Experiences in Hospitality and Events, Fall 2021 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 Publications

Published Intellectual Contributions

Journal Article
Shao, X., Zhang, X., Jeong, E., Li, J., Shin, H. (2024). Furry friends welcome! Investigating dog-owners’ perceived value of dining out with their pets. International Journal of Hospitality Management. 121, .
Jeon, J., Shin, H., Jeong, E. L., Zhang, X. (2024). The Power of Endorsement in Upcycled Food Promotion: Investigating the moderating effect of perceived food familiarity. Journal of Retailing and Consumer Services. Elsevier. 10013 Prairie Drive
Zhang, X., Wen, H., Shao, X. (2024). Understanding consumers’ acceptance of edible food packaging: The role of consumer innovativeness. Journal of Retailing and Consumer Services. 80, 1-11. Elsevier.
Shao, X., Jeong, E., Zhang, X., Jang, S. S. (2023). Green marketing vs. demarketing: The impact of individual characteristics on consumers’ evaluations of green messages. Journal of Hospitality and Tourism Research. No. 1-16. Dento: Sage Journal.
Olson, E., Jeong, E., Zhang, X., Shao, X., Ginapp, K., Kramer, J. (2023). Look What We Have Done to Fight Plate Waste! A Case of the Iowa State University Joan Bice Underwood Tearoom. Journal of Hospitality & Tourism Cases.
Kemp, E., Davis, C., Trivitt, J., Williams, K. H., Zhang, X., Cromartie, J. (2023). Hospitable Healthscapes: Managing the Service Experience in Hospital Environments. The Consortium Journal of Hospitality and Tourism. Summer 2023, 7-14. Durham, North Carolina: School of Business North Carolina Central University.
Zhang, X., Jeong, E. L., Shao, X., Jang, S. S. (2023). Plant-based food is unhealthy—That’s not true! How can corrective messages help promote plant-based menus in quick-service restaurants. International Journal of Contemporary Hospitality Management. Emerald. https://www.emerald.com/insight/content/doi/10.1108/IJCHM-07-2022-0833/full/html?skipTracking=true
Zhang, X., Jeong, E. (2022). Are co-created green initiatives more appealing than firm-created green initiatives? Investigating the effects of co-created green appeals on restaurant promotion. International Journal of Hospitality Management. No. 108(NA), 1-14. Elsevier. https://www.sciencedirect.com/journal/international-journal-of-hospitality-management
Zhang, X., Jeong, E., Shao, X., Olson, E. (2022). The effects of product transformation salience (PTS) on festival visitors' recycling intentions: Do gender and age matter?. Journal of Convention & Event Tourism. Denton:. https://www.tandfonline.com/doi/epub/10.1080/15470148.2022.2050331?needAccess=true
Zhang, X., Y., Jeong, E., Olson, E. (2021). Understanding event attendees’ intentions to participate food waste reduction (FWR) practices: The role of perceived CSR value and perceived usefulness. Journal of Convention & Event Tourism. Routledge.
Zhang, X., Shao, X., Jeong, E., Jang, S. S. (2021). The effects of restaurant green demarketing on green skepticism and dining intentions: Investigating the roles of benefit associations and green reputation. International Journal of Hospitality Management. 97(103007), 1-16. Denton: Elsevier.

Awarded Grants

Contracts, Grants and Sponsored Research

Grant - Research
Zhang, X., Wen, H. (Co-Principal), "Would You Like Some Edible Food Packages? Optimizing Consumers’ Acceptance of Edible Food Packages in the Foodservice Industry.," Sponsored by Division of Research & Innovation of University North University, University of North Texas, $9797 Funded. (November 29, 2022June 30, 2024).
Grant - Teaching
KC, B. (Principal), Zhang, X. (Co-Principal), "Increasing students access to educational and experiential learning opportunities in agritourism," Sponsored by USDA, Federal, $245043 Funded. (September 1, 2022August 31, 2026).
,
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
CLOSE