| Consumers Acceptance of Artificially Intelligent Device Use in Service Delivery D Gursoy, H Chi, L Lu, R Nunkoo International Journal of Information Management, 2019 | 984 | 2019 |
| Developing and Validating a Service Robot Integration Willingness Scale L Lu, R Cai, D Gursoy International Journal of Hospitality Management, 2019 | 767 | 2019 |
| Work engagement, job satisfaction, and turnover intentions: A comparison between supervisors and line-level employees L Lu, CC Lu, D Gursoy, N Neale International Journal of Contemporary Hospitality Management 28 (5), 2016 | 745 | 2016 |
| Authenticity, involvement, and image: Evaluating tourist experiences at historic districts. L Lu, C Chi, Y Liu Tourism Management 50, 85-96, 2015 | 555 | 2015 |
| Leveraging “human-likeness” of robotic service at restaurants L Lu, P Zhang, T Zhang International Journal of Hospitality Management 94, 102823, 2021 | 194 | 2021 |
| Development and validation of a destination personality scale for mainland Chinese travelers L Pan, M Zhang, D Gursoy, L Lu Tourism management 59, 338-348, 2017 | 162 | 2017 |
| Effect of disruptive customer behaviors on others' overall service experience: An appraisal theory perspective R Cai, L Lu, D Gursoy Tourism Management 69, 330-344, 2018 | 149 | 2018 |
| Homogeneity versus heterogeneity of cultural values: an item-response theoretical approach applying Hofstede’s cultural dimensions in a single nation J Mazanec, J Crotts, D Gursoy, L Lu Tourism Management 48, 299-304, 2015 | 125 | 2015 |
| Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making. L Lu, D Gursoy International Journal of Hospitality Management 63, 72-81, 2017 | 96 | 2017 |
| Improving data quality using Amazon Mechanical Turk through platform setup L Lu, N Nathan, N Line, M Bonn Cornell Hospitality Quarterly, 2021 | 83 | 2021 |
| Examining diners’ decision-making of local food purchase: The role of menu stimuli and involvement. L Lu, C Chi International Journal of Hospitality Management, 2018 | 79 | 2018 |
| An examination of the perceived value of organic dining L Lu, C Chi International Journal of Contemporary Hospitality Management 30 (11), 2018 | 75 | 2018 |
| Building trust through a personal touch: Consumer response to service failure and recovery of home-sharing L Lu, R Cai, C King Journal of Business Research 117, 99-111, 2020 | 67 | 2020 |
| Would consumers pay more for nongenetically modified menu items? An examination of factors influencing diners’ behavioral intentions L Lu, D Gursoy Journal of Hospitality Marketing & Management 26 (3), 215-237, 2017 | 52 | 2017 |
| Service encounter value and online engagement behaviors. T Zhang, P Zhang, L Lu International Journal of Hospitality Management, 2020 | 50 | 2020 |
| Genotypic variation in nutritional composition of buckwheat groats and husks L Lu, K Murphy, BK Baik Cereal Chemistry 90 (2), 132-137, 2013 | 49 | 2013 |
| Destination gender: Scale development and cross-cultural validation L Pan, L Lu, T Zhang Tourism Management 83, 104225, 2021 | 47 | 2021 |
| Drivers of hotel employees' voice behavior: A moderated mediation model CCA Lu, L Lu International Journal of Hospitality Management, 2019 | 45 | 2019 |
| Hospitality aesthetic labor management: consumers’ and prospective employees’ perspectives of hospitality brands Wu, L., King, C., Lu, L., Guchait, P. International Journal of Hospitality Management, 2019 | 41* | 2019 |
| Developing a consumer complaining and recovery effort scale L Lu, D Gursoy, C Chi, G Xiao Journal of Hospitality & Tourism Research, 2018 | 40 | 2018 |
Dogan GursoySchool of Hospitality Business Management, Carson College of Business,Washington State UniversityVerified email at wsu.edu
