Dr. Haemi Kim

Dr. Haemi Kim joined the Department of Human Nutrition and Hospitality Management as an Assistant Professor after earning her Ph.D. in Hospitality Administration from Oklahoma State University. She has more than five years of industry experience in hospitality organizations. Her research focuses on human resource management in the hospitality industry. She is especially interested in service employees' interpersonal relationships at work, quality of work life, and thriving at work. She seeks to understand the factors that impact hospitality employees’ attitudes, behaviors, and well-being. 

Selected recent publications
  • Kim, H., Im, J., & Shin, Y. (2023). Relational resources for promoting restaurant employees’ thriving at work. International Journal of Contemporary Hospitality Management. (Accepted)
  • Kim, H. (2022) Psychosocial safety climate for building restaurant employees' meaning of work and resilience. Journal of Human Resources in Hospitality & Tourism. (Accepted)
  • Kim, H. & Qu, H. (2022) Exploring the antecedents and consequences of hospitality employees' organization-based self-esteem. Journal of Human Resources in Hospitality & Tourism. (Accepted)
  • Shi, Z., Lin, D., Kim, H, & Qu, H. (2022). Customer verbal aggression and employee service sabotage: The mediating role of perceived discrimination. International Journal of Hospitality Management, 107(2022), 1-11.
  • Kim, H. Im, J., & Shin, Y. (2022). The impact of employees' perceived innovativeness on adaptive behavior: The mediating role of job engagement. Journal of Hospitality and Tourism Management, 50, 309-317.
  • Kim, H. Im, J., & Shin, Y. (2021). The impact of transformational leadership and commitment to change on restaurant employees' quality of work life during a crisis. Journal of Hospitality and Tourism Management, 48, 322-330.
  • Miao, L., Im, J., Fu, X., Kim, H., & Zhang, E. (2021). Proximal and distal post-COVID travel behavior. Annals of Tourism Research, 88, 103159.
  • Im, J., Kim, H., & Miao, Li. (2021). CEO Letters: Hospitality corporate narratives during the COVID-19 pandemic. International Journal of Hospitality Management, 92(2021), 102701.
  • Shin, Y., Kim, H., & Severt, K. (2020). Predicting college students’ intention to purchase local food using the theory of consumption values. Journal of Foodservice Business Research, 1-24.
  • Kim, H. & Qu, H. (2020). Effects of employees’ social exchange and the mediating role of customer orientation in the restaurant industry. International Journal of Hospitality Management, 89(2020), 102577.
  • Kim, H. & Qu, H. (2020). The mediating roles of gratitude and obligation to link employees’ social exchange relationships and prosocial behavior. International Journal of Contemporary Hospitality Management,​ 32(2), 644-664.
  • Yu, Y., Kim, H.*, & Qu, H. (2020). A deep acting perspective generation Y hotel employees’ workplace deviance. International Journal of Contemporary Hospitality Management, 32(2), 835-852. *:Corresponding author
  • Kim, H. & Qu, H. (2019). Employees’ burnout and emotional intelligence as mediator and moderator in the negative spiral of incivility. International Journal of Contemporary Hospitality Management, 31(3), 1412-1431.
  • Kim, H. & Qu, H. (2019). The effects of experienced customer incivility on employees’ behavior toward customers and coworkers.Journal of Hospitality & Tourism Research. 43(1), 58-77. DOI 1096348018764583.
  • Shin, Y. H., Kim, H., & Severt, K. (2019). Consumer values and service quality perception of food truck experience. International Journal of Hospitality Management, 79, 11-20. 
  • Kim, H., Im, J., Qu, H., & Namkoong, J. (2018). Antecedent and consequences of job crafting: An organizational level approach. International Journal of Contemporary Hospitality Management, 30(3), 1863-1881. DOI 10.1108/IJCHM-01-2017-0040
  • Kim, H., Im, J., & Qu, H. (2018). Exploring antecedents and consequences of job crafting. International Journal of Hospitality Management,75, 18-26.  
  • Shin, Y. H., Kim, H., & Severt, K. (2018). Antecedents of consumers’ intention to visit food trucks. Journal of Foodservice Business Research, 21(3), 239-256.

Certificates
  • Certification in Hotel Industry Analytics (CHIA)
  • Guest Service Professional Certification 
  • ServSafe Certification