Dr. Yoon joined the Department of Retail, Hospitality, and Tourism Management in the fall semester 2017, after completing her Ph.D. at Oklahoma State University. Dr. Yoon has worked as a registered dietitian, restaurant and wine marketing manager, and culinary assistant. Her research interests are in healthy eating environment, local/sustainable food consumption, food safety, and entrepreneurship in the hospitality industry. Additionally, she is currently researching the effects of health and safety strategies on shareholder value. She teaches fundamentals of food and culinary science and food service management.
- Foodservice and Restaurant Management
- Corporate Social Responsibility
- Local/Sustainable Food Consumption
- Consumer Eating Behavior and Healthy Eating Environment
Yoon, B., & Chung, Y. (2017, In press). Consumer Attitude and Purchase Intention toward Food Trucks: Targeting Millennials, Journal of Foodservice Business Research.
Yoon, B., & Chung, Y. (2012). Can Nutrition Information for Side Menu Items Improve Customer Awareness and Choice in Fast Food restaurants? A Comparison of Korea and the U.S., International Journal of Tourism Sciences, 12(2), 44-62. Excellent Paper Award.
Jung, J., Jun, K., Yoon, B., & Cho, YS. (2012). A Study on Food Intake Related Dietary Habits and Life-behavioral Characteristics among Adult Women in Gyunggi-do, Journal of The East Asian Society of Dietary Life, 22(6), 711-719.
Yoon, B., Kwon, S., & Yoon, J. (2010). Menu Evaluation of Meal Boxes Delivered to Children from Low-income Families During Summer Vacation, Journal of The East Asian Society of Dietary Life, 21(1), 118-124.
Asano, K., Yoon, J., & Yoon, B. (2009). Appropriate Size and Dish Combination of Nutritional-balanced Lunch Boxes Delivered to Children Under the Government-funded Meal Service Program in Korea. Korean Journal of Community Nutrition, 14(5), 565-575. Best Paper Award.
Yoon, B., Yoon, J., Shim, J. E., & Kwon, S. (2009). Current Status of Meal Box Service Management for Children from Low-income Families during Summer Vacation. Korean Journal of Community Nutrition, 14(2), 206-215.