| Travel lifestyle preferences and destination activity choices of Slow Food members and non-members KH Lee, J Packer, N Scott Tourism Management 46, 1-10, 2015 | 145 | 2015 |
| Food tourism reviewed using the paradigm funnel approach KH Lee, N Scott Journal of culinary science & technology 13 (2), 95-115, 2015 | 128 | 2015 |
| Habitus and food lifestyle: In-destination activity participation of Slow Food members KH Lee, N Scott, J Packer Annals of Tourism Research 48, 207-220, 2014 | 91 | 2014 |
| Where does food fit in tourism? KH Lee, N Scott, J Packer Tourism Recreation Research 39 (2), 269-274, 2014 | 56 | 2014 |
| Innovative e‐commerce model for food tourism products TC Huang, TJ Lee, KH Lee International Journal of Tourism Research 11 (6), 595-600, 2009 | 39 | 2009 |
| Consumer behavior in hospitality and tourism SK Dixit, KH Lee, PT Loo Consumer Behaviour in Hospitality and Tourism, 1-9, 2021 | 37 | 2021 |
| The importance of food in vacation decision-making: Involvement, lifestyles and destination activity preferences of international Slow Food members KH Lee | 20 | 2014 |
| The Fits-Like-A-Glove model and destination activities of Slow Food members KH Lee, N Scott, J Packer Current Issues in Tourism 18 (3), 286-290, 2015 | 16 | 2015 |
| Effective mentoring in a work-integrated learning (WIL) program J Wang, C Gill, KH Lee Journal of Teaching in Travel & Tourism, 1-19, 2022 | 13 | 2022 |
| Opportunities and issues in the health tourism industry: Deep sea water development in Taiwan KH Lee, TJ Lee Tourism Analysis 20 (4), 419-424, 2015 | 7 | 2015 |
| CONCEPTUAL FOUNDATION OF CONSUMER BEHAVIOUR KH Lee The Routledge Handbook of Consumer Behaviour in Hospitality and Tourism, 7-15, 2017 | 5 | 2017 |
| Channel strategy of food tourism industry KH Lee, TJ Lee, CJ Lin Tourism and Hospitality Planning & Development 5 (3), 247-256, 2008 | 5 | 2008 |
| Muslim Travelers' Food Sensitivity, Travel, and Accommodation Choices KH Lee, ABM Iesham Journal of Gastronomy and Tourism 3 (4), 261-270, 2019 | 4 | 2019 |
| Slow food movement KH Lee The Routledge handbook of gastronomic tourism, 377-384, 2019 | 3 | 2019 |
| Chinese Restaurant in Iran: Ethic food for tourism? H Zamani-Farahani, KH Lee Journal of China Tourism Research 19 (4), 793-811, 2023 | 1 | 2023 |
| Luxury hospitality and tourism during the pandemic KH Lee The Emerald Handbook of Luxury Management for Hospitality and Tourism, 463-477, 2022 | 1 | 2022 |
| Slow Food Tourism: Preferences and Behaviours KH LEE Visitor experience design, 237-247, 2017 | 1 | 2017 |
| The appeal of food tourism KH Lee ASE Publishing House, 2011 | 1 | 2011 |
| From hot pot to high tech: Haidilao’s transformation through digital technologies for sustainable business in the restaurant industry CM Loh, A Perdana, KH Lee Journal of Information Technology Teaching Cases, 20438869241240494, 2024 | | 2024 |
| The Case of Tulasi: Positioning a Traditional Indian Vegetarian Restaurant to Openai Enhanced Brand KH Lee, PJ Chen, H Chern Boo Journal of Hospitality & Tourism Cases, 21649987231223381, 2024 | | 2024 |
Professor Noel ScottUniversity of the Sunshine Coast and Edith Cowan UniversityVerified email at usc.edu.au
