Hyunwoo Joung

Associate Professor of Nutrition & HOSPITALITY MANAGEMENT

Hyunwoo Joung

Dr. Joung holds the position of Associate Professor in Nutrition and Hospitality Management, specializing in service quality management, consumer behavior, and hospitality marketing.

Research Interests

Dr. Joung's research interests include:

  • Hospitality Marketing
  • HR Management
  • Service Quality Management
  • Methodology/Statistics


Hyun-Woo (David) Joung is an Associate Professor in the Department of Nutrition and Hospitality Management at the University of Mississippi. He earned his PhD in Hospitality Administration from Texas Tech University, demonstrating a strong commitment to the field’s academic pursuits. Dr. Joung's educational background also includes a Master of Science in Restaurant, Hotel, and Institutional Management, obtained from Texas Tech University, and a Bachelor of Science in Food and Nutrition from Seoul National University in South Korea.

His research interests predominantly revolve around restaurant service management, consumer behavior, and human resource management within the hospitality industry. Dr. Joung's scholarly pursuits underscore his commitment to advancing knowledge in these domains, making valuable contributions to the academic and professional landscape of hospitality management.


Dr. Joung's work is featured in a number of peer-reviewed journals, including:

  • Hong, C., Choi, E.-K., & Joung, H.-W. (2023).Determinants of customer purchase intention toward online food delivery services: The moderating role of usage frequency. Journal of Hospitality and Tourism Management, 54, 76-87.
  • Ahn, J., Choi, E.-K., & Joung, H.-W. (2022). Promoting hotel upselling: The effect of message appeal and delivery setting on consumer attitude and purchase intention. Journal of Hospitality and Tourism Management, 52, 295-303.
  • Hong, C., Choi, H., Choi, E.-K., & Joung, H.-W. (2021). Factors affecting customer intention to use online food delivery services before and during the COVID-19 pandemic. Journal of Hospitality and Tourism Management, 48, 509-518.
  • Choi, H., Choi, E.-K., Yoon, B., & Joung, H.-W. (2020). Understanding food truck customers: Selection attributes and customer segmentation. International Journal of Hospitality Management, 90, 102647.
  • Joung, H.-W., Choi, E.-K., & Taylor, J. (2018). Investigating differences in job-related attitudes between full-time and part-time employees in the foodservice industry. International Journal of Contemporary Hospitality Management, 30(2), 817-835.
  • Choi, E.-K., & Joung, H.-W. (2017). Employee job satisfaction and customer-oriented behavior: A study of frontline employees in the foodservice industry. Journal of Human Resources in Hospitality and Tourism, 16(3), 235-251.
  • Joung, H.-W., Goh, B., Huffman, L., Yuan, J., & Surles, J. (2015). Investigating relationships between internal marketing practices and employee organizational commitment in the foodservice industry. International Journal ofContemporary Hospitality Management, 27(7),

Courses Taught

  • NHM 215 Introduction to Hospitality Management
  • NHM 310 Hospitality Industry Accounting
  • NHM 363 Procurement
  • NHM 464 Marketing in the Hospitality Industry
  • NHM 624 Advanced Marketing Hospitality
  • NHM 525 Research I - Principles of Research
  • NHM 526 Statistics I in NHM
  • NHM 726 Applied Regression Analysis in NHM
  • NHM 741 Strategic Management in Hospitality and Service Industry


B.S. Food and Nutrition, Seoul National University (2004)

M.S. Hotel & Restaurant Management, Texas Tech University (2009)

Ph.D. Hospitality Administration, Texas Tech University (2013)