Young Hoon Kim

Previous Scheduled Teaching

Published Intellectual Contributions

Abstracts and Proceedings

• Pookulangara, S., Yang, K., & Kim, Y. H.. (2015). Creative consumption at the intersection of digital technology and the consumer experience..

Book Chapter

• Kim, Y. (2021). Sport tourism: An ever-growing sector with high potential for cities. 7-8. A Smart Cities and Sport Publications. https://indd.adobe.com/view/0ba9d22e-b7ac-48cf-8b5a-9bdbfb66bbf1
• Kim, Y. (2020). Is ice hockey on the right track in the Republic of Korea (South Korea)? 2018 PyeongChnag Winter Olympics and Next. Ice Hockey: Influential factors for ice hockey development in the global world. 318-325. Moscow,
• Kim, Y. (2020). Is ice hockey on the right track in the Republic of Korea (South Korea)? 2018 PyeongChnag Winter Olympics and Next. Moscow, UNITY-DANA.
• Kim, Y. (2019). Buddhist tourism in Asia: The Republic of Korea (ROK). https://www.e-unwto.org/doi/epdf/10.18111/9789284421619
• Kim, Y. (2018). The Republic of Korea and Ice hockey. World hockey forum: Strategies for hockey development in a global world. Moscow,
• Kim, Y. (2017). World hockey forum: Strategies for hockey development in a global world. The republic of Korea and Ice hockey. 235-242. Moscow, Femili Buk.
• Kim, Y. (2012). Medical Tourism: The ethics, regulation, and marketing of health mobility in C.M.. Oxon, Hall.
• Kim, Y. (2008). Hospitality Managerial Cost Control.

Conference Proceeding

• Holladay, T., Spears, D.L., Lee, S., Kim, Y. (2022). The Influence of Social Responsibility on Consumer Behavior in Small Restaurants.. Seoul, Asia Pacific Tourism Association (APTA).
• Kim, Y. (2021). A Dream and Miracle Zone for Two Koreas: Incubating Village in DMZ. https://english.gri.re.kr/
• Kim, Y. (2020). A case study of DMZ.
• Kim, Y. (2019). A case study of DMZ: Tourist behavior.
• Kim, Y. (2019). Learning environments in international education: The case of sustainability in the MIST Program.
• Kim, Y., Nauright, J., Li, H. (2018). Sport, political economy and leveraging the power of the Olympics: A case study of South and North Korea Ice Hockey.
• Njeri, M., Kim, Y., Yang, K., Spears, D.L. (2018). An examination of Sustainability Behavior (SuBH).
• Kim, Y., Njeri, M.W. (2018). Sustainability program: A descriptive analysis of hospitality and tourism programs.
• Njeri, N., Kim, Y. (2018). Sustainability program: A descriptive analysis of hospitality and tourism programs.
• Lee, H., Han, J., Kim, Y. (2017). Analysis of Airbnb users in Korea using language network analysis: A case of foreign tourists.
• Kim, Y., Adair, N. (2017). Emerging revenue management technology and impact on hotel performance: An IHG case study.
• Kim, Y., Njeri, M. (2017). Employee’s retention in the MICE industry: Effects of employee’s perception and job satisfaction on intention to stay in the work place.
• Kim, Y., Torees, D., Wilson, A., Birendra, K., Josiam, B., Spears, D. (2017). The millennial travel market: Motivations affecting eco-destination decision making.
• Kim, Y., Lynda, L., Smith, T. (2017). Understanding convention and event attributes and their impact on attendance and customer intentions.
• Smith, O., Kim, Y., Kim, Y. (2017). Understanding the effects of cafe and coffee shop attributes on self-congruity and loyalty of its patrons.
• Kim, Y., Smith, O. (2017). Understanding the influencing attributes of convention and event venues and its impact on attendance and revisit intentions.
• McClendon, S., Kim, Y. (2017). World Heritage Sites (WHS) and implications by United Nations Educational, Scientific, and Cultural Organization (UNESCO).
• Njeri, M., Kim, Y., Yang, K., Spears, D.L. (2017). Students’ Perceptions on the Curriculum and their Intentions to Work in the Sustainable Industry.
• Kim, Y. (2016). A Case study of sustainable practices learning at the Sustainability House (SH).
• Kim, Y. (2016). A destination marketing organization and development.
• Strzelecka, M., Kim, Y., McGovern Jr., A., Josiam, B. (2016). A greener festival: the agent of change toward community environmental sustainability.
• Kim, Y., , Smith, O. (2016). An examination of attributes in convention and event venues and its impact on attendee’s behavior.
• Cho, A., Smith, O., Kim, Y., Kniatt, N. (2016). Art of articulation: pathways between a four-year university and four community colleges in hospitality and tourism management.
• Kim, Y., Smith, O., Chung, B. (2016). Attributes of choosing a restaurant during a sport event: A case study of the collegiate football game.
• Kim, Y., McClendon, S., Smith, O. (2016). Branding of sites as world heritage sites and practices by UNESCO: roles, responses and recommendations.
• Smith, O., Kim, Y. (2016). Built or building for a destination? Case reports from Convention and Visitors Bureaus (CVBs) in the U.S.A.
• Sauerwald, P., Smith, O., Kim, Y. (2016). Change or not? A menu challenge in the restaurant industry.
• Yoon, S., Jai, C., Kim, Y. (2015). Analyzing attributes of hotel reservation-related Apps: E-service quality on mobile experience.
• Sauerwald, P., Kim, Y. H., & Kennon, L.. (2015). Can special menu design generate more profit in the restaurants?.
• Li, X., Yang, K., Kim, H., & Kim, Y. H.. (2015). Examining E-Loyalty model in social shopping websites..
• Kim, Y. (2015). Helping undergraduate students transfer into four-year hospitality management undergraduate degree programs: Exploring the process from start to finish.
• Carter, K, Kim, Y. H., & Li, W.. (2015). Sports event tourism: An examination of sports event tourist’s behavior..
• McClendon, S., & Kim, Y. H.. (2015). UNESCO’s branding of sites and practices: roles and responses..
• Kim, Y., Cho, A. (2015). What’s in a name: Exploring the identity of hospitality and tourism management education?.
• Kim, Y., Josiam, B., Kim, H., Bruce, M., Zhao, Y., Sun, J. (2015). Who will use nutritional information on restaurant menus in South Korea: A cluster segmentation approach.
• Li, X., Yang, K., Kim, H., Kim, Y. (2015). Examining e-loyalty model in social shopping websites.. The European Institute of Retailing and Services Studies.
• Lentz, K., & Kim, Y. H.. (2014). A multi-unit manager’s motivation and commitment on training program: a case study of casual dining restaurant..
• Li, X., Yang, K., Kim, H., & Kim, Y. H.. (2014). Dimensionalizing Social Shopping Website Quality: Its Impact on e-Satisfaction and eWOM..
• Yang, M., Kim, Y., Josaim, B., Goh, B. (2014). Exploring students’ current work perspectives toward their career expectation in the hospitality industry.
• Yang, M., Kim, Y. H., & Josiam, B. M.. (2014). Exploring the relationship of hospitality and tourism majored student’s work perspectives associated with their work expectation.
• Li, X., Yang, K., Kim, H., Kim, Y. (2014). Identifying social shopping website quality attributes increasing customer participation, positive eWOM, and co-shopping: the salience of participation.
• Cheng, Y., Yang, M., Kim, Y. (2014). The effects of authentic atmospherics on behavioral intentions through perceived value in upscale Chinese restaurants.
• Duncan, J. L., & Kim, Y. H.. (2013). A review of event management: A descriptive meta-analysis..
• Hao, Q., Yang, Y-. S., & Kim, Y. H.. (2013). Examining visitors' primary reasons attending a festival and sources of information: A case study in Grapevine, TX..

Journal Article

• Kim, Y., Spears, D. (2022). Differing career expectations in the Hospitality Industry: A cross-cultural study. International Hospitality Review.
• Kim, Y. (2022). Tourist’s destination image, place dimensions, and engagement: the Korean Demilitarized Zone (DMZ) and dark tourism. Current Issues in Tourism.
• Williams, G., Kim, Y. (2021). Destination development by Sport Event Tourism (SET): A case study of Thailand. Sport in Society.
• Kim, Y., Lee, S. (2021). Food choice behavior: A case study in South Korea..
• Kim, Y.H., Spears, D.L. (2021). Differing career expectations in the hospitality industry: a cross-cultural study.. International Hospitality Review. 36 (2) 04-321. Emerald.
• Park, J., Kim, M., Nauright, J., Kim, Y. (2020). Sports event tourists’ (SET’s) behavior: A case study of the PyeongChang Winter Olympics.. Other.
• Kim, Y. (2020). The rise of E-Sports and success: A review of E-Sports industry. Sport in Society. 23 (11) 1860-1871.
• Kim, Y. (2020). Are you looking for special menu? Variety Seeking Behavior for Promotional Menu (VaPM) model. International Journal of Gastronomy and Food Science.
• Kim, Y. (2020). Introduction: Sport, physical activity and society in the age of COVID-19. Sport in Society. 23 (11) 1703-1706.
• Kim, Y., Kim, D., Suveatwatanakul, C. (2020). A study of sport event restaurant quality (SeRQ): A case of collegiate football games. Other. 21 (5) 365-386. https://api.elsevier.com/content/abstract/scopus_id/85087120624
• Kim, Y., Nelson, B., Kim, D. (2019). Sustainability research in the hotel industry: Past, present, and future. Journal of Hospitality Marketing & Management. 28 576-620. Taylor and Francis Group.
• Kim, Y., Spears, D., Vargas, E., Kim, T.H. (2018). A practical learning environment for sustainability and sustainable tourism: The case of student engagement at the Sustainability House (SH).. International Journal of Sustainability in Higher Education. 19 (6)
• Kim, Y., Kaewnuch, K. (2018). Finding the Gaps in event management research: A descriptive meta-analysis. Event Management. 22 (3)
• Kim, Y., Nauright, J., Hongxin, L. (2018). A destination development by building a brand image and sport event tourism: A case of sport city in USA.. Sport in Society. 19 (6) 1019-1035. Taylor and Francis Group.
• Yoon, S., Jai, C., & Kim, Y. H.. (2018). Swipe and book: How consumers evaluate the functionality of hotel-reservation apps. 7 (1) 1-7. CABI.
• Kim, Y. H., Duncan, J. L., & Chung, B.. (2016). Segmenting the collegiate football game spectator: A cluster analysis approach. Sport, Business and Management: An International Journal. 6 (1) 76-96.
• Kim, Y. (2016). To find Equilibrium of food festival tourism: An application of Factor Analysis and Analytical Hierarchy Process (FaAHP). Event Management. 20 (2) 135-146. Event Management.
• Kim, Y. H., Kim, D. J., & Jai, T.. (2016). A destination and two festivals: A comparison study using Structural Equation Modeling (SEM). Event Management. 20 (3) 327-339. Cognizant Communication Corporation.
• Carpenter, J, Dopson, L. R., Kim, Y. H., & Kniatt, N.. (2015). Curriculum assessment through a capstone course: A case study in hospitality and tourism programs. Journal of Teaching in Travel & Tourism. 16 (1) 40-59.
• Yang, K., Li, X., Kim, H., & Kim, Y.. (2015). Social shopping website quality attributes increasing consumer participation, positive eWOM, and co-shopping: The reciprocating role of participation.. Journal of Retailing and Consumer Services. 24 (3) 1-9.
• Duncan, J. L., Josiam, B. M., & Kim, Y. H.. (2015). Using factor cluster analysis to segment patrons of casual dining establishments in the United States.. British Food Journal. 117 (4) 1377-1398.
• Kim, Y. H., Taylor, J., & Ruetzler, T.. (2014). A case study of a southern food festival: Using a cluster analysis approach.. Anatolia: An International Journal of Tourism and Hospitality Research. 25 (3) 457-473. Anatolia.
• Li, X., Yang, K, Kim, H., & Kim, Y. H.. (2014). Any difference? A comparative analysis: A case study of two festivals.. Journal of Tourism Research & Hospitality. 4 (1)
• Kim, Y., Duncan , L., Chung , B. (2014). Involvement, satisfaction, perceived value, and revisit intention: A case study of a food festival.. Journal of Culinary Science & Technology. 2 (31) 133-158.
• Kim, Y. H., Duncan, J. L., & Chung, B.. (2014). The application of the Modified Balanced Scorecard Advanced Hierarchy Process extended to the economy, upscale, and luxury hotels Web sites. Anatolia: An International Journal of Tourism and Hospitality Research. 25 (1) 601-625.
• Roseman,M., Kim, Y. H., & Yi, Z.. (2013). A study of consumers' intention to purchase ethic food at restaurants.. Journal of Foodservice Business Research. 3 (16) 298-312.
• Kim, Y. H. & Kim, D. J., & Wachter, K.. (2013). A Study of Mobile User Engagement (MoEN): Engagement Motivations, Perceived Value, Satisfaction, and Continued Engagement.. Decision Support Systems. 56 361-370.
• Kim, Y. H.. (2013). An assessment of sport event tourists' motivation with a framework: A case study at a Southeast Conference football game.. Journal of Tourism Research & Hospitality. 2 (2)
• Jamison, J., Kim, Y. H., & Josiam, B. M.. (2013). An understanding of attendees at a food festival by the levels of Involvement..
• Ramakrishnan, S., Dutta, K., Josiam, B., Kim, Y. H., & Yueying, C.. (2013). Attitudes to work and career aspirations of students in hospitality and tourism in India: An empirical analysis.
• Greyer, C., Kim, Y. H., Josiam, B. M., & Han, J. S.. (2013). Hospitality and tourism management students' job attitude and career expectation: A cross-cultural study..
• Yang, Y-. S., & Kim, Y. H.. (2013). Hotel manager's perception on sustainability..
• Kim, Y. H.. (2013). Segmenting attendees' motivation using a cluster analysis approach: A case study of the Oxford Film Festival. Journal of Hotel and Tourism Management. 27 51-82.
• Kim, Y. H., Chung, B., & Sukmaungma, S.. (2013). Sustainability within the hospitality Industry: A comprehensive review..
• Kim, Y. H., Chung, B., Kwon, K., & Sukmaungma, S.. (2013). The application of the Modified Balanced Scorecard Advanced Hierarchy Process extended to the economy, upscale, and luxury hotels Web sites..
• Barber, N., Kim, Y. H., & Barth, S.. (2013). The importance of recycling to U.S. festival visitors: A preliminary study.. Journal of Hospitality Marketing & Management. 23 (6) 601-325.
• Kim, Y. H. & Kim, W. G.. (2012). A comparative analysis of attendee's behavior at festivals..
• Lambert, L., & Kim, Y. H., Molaison, E. F., & Tidwell, D. K.. (2012). Dietetics students' cultural food knowledge and experiences with various cultures.. The Journal of Foodservice Management and Education. 6 (2) 12-15.
• Kim, H., Goh, B. K., & Kim, Y. H.. (2012). Economic impacts of the hotel industry in Texas: An input-out analysis..
• Wachter, K., Kim, Y. H., & Kim, M.. (2012). Mobile users: choosing to engage.. International Journal of Sales, Retailing and Marketing. 1 (1) 3-13.
• Jeon, M-. S., Kim, Y. H., & Kim, H-. S.. (2012). Nutritional quality assessment of elementary school lunches of South Korea and the US.. Journal of Culinary Science & Technology. 10 (2) 129-144.
• Kim, Y. H., Kim, D., & Wachter, K.. (2012). Smartphones: User engagement motivations effect on their value, satisfaction, and future engagement intention..
• Kim, Y. H.. (2012). To find the equilibrium of food tourism: Using factor analysis and the modified balanced scorecard and analytical hierarchy process..
• Kim, Y. H., Boo, C., Kim, M., & Demirer, I.. (2011). A case study of health tourism in Jeju Special Self-Governing Province, the Republic of Korea (South Korea).. Hospitality Review. 29 (1) 64-68.
• Thomas, T.. (2011). A study of attendees' motivations: Oxford Film Festival..
• Thomas, T. E., & Kim. Y. H.. (2011). A study of attendees' motivations: Oxford film festival..
• Choi, G., Kim, Y. H., Kwon, G., & Kim, M.. (2011). A study on the acceptance factors in ubiquitous chronic patient service using the Technology Acceptance Model (TAM).. The Korean Journal of Business Education Review. 26 (2) 449-463.
• Kim, Y. H., Kim, M., & Goh, B. K.. (2011). An investigation of food tourists' behavior: Using the modified theory of reasoned action.. Tourism Management. 32 (2) 1159-1165.
• Lambert, L., & Kim, Y. H., & Yi, Z.. (2011). Dietetics students' cultural food knowledge and experiences with various cultures..
• Roseman, M. G., Zhang, Y. (2011). Exploring restaurant consumers' intention to purchase ethnic foods..
• Lambert, L.. (2011). Measurement of dietetics majors' foods knowledge, attitudes, and experiences with various cultures..
• Kim, Y. H., Kim, M. Goh, B. K., & Antun, J. M.. (2011). The role of money: The impact on food tourists' satisfaction and intention to revisit food events.. Journal of Culinary Science & Technology. 9 (2) 85-98.
• Kim, Y. H., Kim, M., & Han, J.. (2010). A cross-cultural study: The application of the modified Balanced Scorecard and Analytical Hierarchy Process (BSCAHP) on Luxury Hotel.. Korean Journal of Hospitality Administration. 19 (5) 233-245.
• Kim,Y. H., Goh, B. K., & Yuan, J.. (2010). A development of a multi-dimensional scale for measuring the motivation factors of food tourists at a food event: What does motivate people to travel?. Journal of Quality Assurance in Hospitality and Tourism. 11 (1) 56-71.
• Kim, Y. H., & Kim, M.. (2010). A new approach for assessment and comparison of Web sites: Using the modified Balanced Scorecard (BSC) and Analytical Hierarchy Process (AHP).. Journal of Hospitality Marketing & Management. 19 (7) 676-695.
• Thomas, T., Kim, M., & Lee, C.. (2010). A study of sport tourist's motivation: A case study of the Southeast Conference football game attendees..
• Boo, C., Huh, H., Kim, Y. H.. (2010). An analysis of Chinese tourists: Health tourism in Jeju Island, South Korea..
• Kim, M., Choi, G., & Chung, B.. (2010). An examination of consumer's technology acceptance about ubiquitous health service using the Technology Acceptance Model (TAM)..
• Kim, Y. H., Kim, M., Taylor, J., & Ruetzler, T.. (2010). An examination of festival attendee's behavior using SEM.. International Journal of Event and Festival Management. 1 (1) 86-95.
• Boo, C., & Kim, M.. (2010). An examination of health tourist's behavior..
• Sohn, E. M., Yuan. J.. (2010). Culinary tourism: Who is a culinary tourist?.
• Kang, H., Lee, S.. (2010). Menu analysis for coffee shop operation: Using Activity Based Costing..
• Lee, S., Kang, H.. (2010). Menu engineering of healthy menus for efficient management in the Foodservice Industry..
• Kim, Y.H.. (2010). The Application of the Modified Balanced Scorecard and Analytical Hierarchy Process (BSCAHP): Upscale Hotel..
• Taylor, J., & Ruetzler, T.. (2009). A comparative analysis of visitors at arts and food festivals..
• Kim, Y. H., Kim, M., Goh, B. K., & Antun, J. M.. (2009). A comparison between first-timers and repeaters at a food event.. Journal of Culinary Science & Technology. 7 (4) 239-249.
• Kim, Y. H., Kim, M., Goh, B. K., & Han, J.. (2009). A development of instrument for luxury hotel Websites' assessment: Using the modified Balanced Scorecard and Analytical Hierarchy Process (BSCAHP)..
• Boo, C., & Kim, M.. (2009). A framework for health tourism: A case study in Jeju Island, the Republic of Korea..
• Kim, Y. H., Yuan, J., Goh, B. K., & Antun, J. M.. (2009). A Web marketing on food tourism: A content analysis of Web sites in West Texas..
• Taylor, J., Ruetzler, T., & Kim, M.. (2009). An examination of food tourist's behavior: The relationships between perceived value, satisfaction, and intention to revisit..
• Kim, M., Boo, C., & Kim, Y. H.. (2008). A comparison analysis of Chinese and Japanese tourists' motivation factors in Jeju-do (province): A structural equation model..
• Taylor, J., & Ruetzler, T.. (2008). A small festival and its economic impact on a community: A case study..
• Jeon, M-. S., Goh, B. K.. (2008). An evaluation of the nutritional quality of lunch meals served by elementary schools in United States and Republic of Korea..
• Kim, M., Boo, C., Moon, S., & Kim, Y. H.. (2008). An investigation of factors influencing on the frequency of visit by domestic tourists at Jeju region: Using ordinal regressions..
• Kim, M., Boo, C., Moon, S.. (2008). An investigation of factors influencing on the frequency of visit by domestic tourists at Jeju region: using ordinal regressions..
• Ruetzler, T., Taylor, J.. (2008). The economic impact of the Southern Alliance Annual Symposium..
• Chan, H., Wu, T., Lauderdale, M. K.. (2007). Accessible tourism in Taiwan: Attitudes and perceptions of lodging personnel and people with mobility disabilities..
• Tsai, C., Goh, B. K., & Fowler, D. C.. (2007). Assessment of mixed use shopping centers: Key factors of success for restaurants..
• Ho, J., Goh, B. K., Stout, B. L.,. (2007). Hotel performance reviews in China, Hong Kong, and Taiwan..
• Goh, B. K., & Tsai, F. C.. (2007). While extrinsic motivation is not working for hospitality employees: An internal approach..
• Yuan, J., Boyce, J., & Stout, B. L.. (2006). An investigation of food tourism marketing in West Texas..
• Goh, B. K., & Chuang, N. K.. (2006). Community engagement class for hospitality management programs..
• Yuan, J., & Goh, B. K.. (2006). Promoting food tourism on World Wide Web: An investigation of Hill Country and Big Bend areas in Texas..
• Goh, B. K.. (2006). The application of community engagement in hospitality programs..
• Mittler, R., Kim, Y., Song, L., Coutu, J., Coutu, A., Ciftci-Yilmaz, S., Lee, H.S., Stevenson, B., Zhu, J.K. (2006). Gain- and loss-of-function mutations in Zat10 enhance the tolerance of plants to abiotic stress.. FEBS Letters. 580 (28-29) 6537-42.
• Yuan, J.. (2005). An examination of food tourism Web-marketing in mid-West Texas: The impact of food tourism Website on tourists' behaviors..
• Kim, Y., & Hong, W.. (2005). Analysis of influencing factors on the job satisfaction of foodservice managers in contract foodservice companies in Korea..
• Kim, Y., & Hong, W.. (2005). Foodservice manager's job satisfaction of contract foodservice companies in Korea..
• Goh, B. K.. (2005). Impacts of brand marketing in hospitality industry: the methods of menu strategy and consumer behavior in a medium-sized city..
• Yuan, J.. (2005). Profiling wine tourists: An observation at a wine and food festival..
• Yuan, J., & Goh, B. K. (2005). Promoting food tourism on World Wide Web: An investigation of Panhandle area in west Texas..
• Hoover, A., Myachina, O., Suh, J. H., & Lee, G.. (2003). Long-term winter travel in the southern beach area..
• Antun, J. M.. (2003). Rhythm on the river: "come and out and enjoy the conveniences of the 'Rhythm on the River.' You'll be glad you did and you will want to come back every year.".

Magazine/Trade Publication

• Kim, Y. (2021). Membership and new era in the club industry. CMAA Magazine. https://mydigitalpublication.com/publication/frame.php?i=713049&p=&pn=&ver=html5

Technical Report

• Kim, Y. (2021). An Examination of Club Member’s Behavior After COVID-19: Club Member’s Place Attachment and Their Intention to Maintain Membership. https://www.cmaa.org/media.aspx?id=47197

Contracts, Grants and Sponsored Research

Grant - Research

• Kim, Y., "An Examination of Sport Event Tourist’s Behavior: A Case Study of Professional Golf Tournament," sponsored by CMAA, Other, $2500 Funded. ( - 2021).
• Kim, Y. (Principal), "Buddhist Tourism," sponsored by UNWTO (United Nations World Tourism Organization), International, $4000 Funded. ( - 2020).
• Kim, Y. (Principal), "A Destination Development; A Case Study of DMZ in Korea," sponsored by Korean Government, International, $40000 Funded. ( - 2019).
• Kim, Y. (Principal), "An Examination of club member’s behavior (CLmB) after COVID-19: Club member’s place attachment and their intention to maintain membership," sponsored by CMAA, Other, $2500 Funded. ( - 2019).
• Kim, Y. (Principal), "A Framework for a Festival: Finding Critical Success Factors Using the Modified Balanced Scorecard and Analytical Hierarchy Process (BSCAHP)," sponsored by University of North Texas, University of North Texas, $7500 Funded. (2013 - 2013).
• Kim, Y. (Principal), "Striving for excellence: Decision-making in destination marketing organizations," sponsored by University of North Texas, University of North Texas, $7500 Funded. (2013 - 2013).
• Kim, Y. (Principal), "A case of city development: Incubating Village for DMZ (Demilitarized Zone: Dream and Miracle Zone)," sponsored by Korea Institute for International Econom, OG, Funded. (2018 - 2019).
• Kim, Y. (Principal), "A Destination Development; A Case Study of DMZ in Korea," sponsored by Korean Government, International, Funded. (2018 - 2019).

Grant - Teaching

• Kim, Y. (Principal), "HMGT 5860: Strategic Management in the Hospitality Industry," sponsored by UNT LEG Program, University of North Texas, $5000 Funded. ( - 2014).