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Milos Bujisic
Milos Bujisic
Verified email at nyu.edu
Title
Cited by
Cited by
Year
The effect of website features in online relationship marketing: A case of online hotel booking
A Bilgihan, M Bujisic
Electronic commerce research and applications 14 (4), 222-232, 2015
4882015
Airport service quality drivers of passenger satisfaction
V Bogicevic, W Yang, A Bilgihan, M Bujisic
Tourism Review 68 (4), 3-18, 2013
2702013
The effects of restaurant quality attributes on customer behavioral intentions
M Bujisic, J Hutchinson, HG Parsa
International Journal of Contemporary Hospitality Management 26 (8), 1270-1291, 2014
2572014
Online experiences: flow theory, measuring online customer experience in e-commerce and managerial implications for the lodging industry
A Bilgihan, F Okumus, K Nusair, M Bujisic
Information Technology & Tourism 14, 49-71, 2014
2352014
The impact of traveler-focused airport technology on traveler satisfaction
V Bogicevic, M Bujisic, A Bilgihan, W Yang, C Cobanoglu
Technological Forecasting and Social Change 123, 351-361, 2017
1642017
Satisfaction and positive emotions: A comparison of the influence of hotel guests’ beliefs and attitudes on their satisfaction and emotions
A Sukhu, H Choi, M Bujisic, A Bilgihan
International Journal of Hospitality Management 77, 51-63, 2019
1152019
Why restaurants fail? Part IV: The relationship between restaurant failures and demographic factors
HG Parsa, JPI Van Der Rest, SR Smith, RA Parsa, M Bujisic
Cornell Hospitality Quarterly 56 (1), 80-90, 2015
1052015
Hotel guest preferences of in-room technology amenities
A Bilgihan, S Smith, P Ricci, M Bujisic
Journal of Hospitality and Tourism Technology 7 (2), 118-134, 2016
972016
Change in consumer patronage and willingness to pay at different levels of service attributes in restaurants: A study in India
K Dutta, HG Parsa, RA Parsa, M Bujisic
Journal of Quality Assurance in Hospitality & Tourism 15 (2), 149-174, 2014
922014
Traveler anxiety and enjoyment: The effect of airport environment on traveler's emotions
V Bogicevic, W Yang, C Cobanoglu, A Bilgihan, M Bujisic
Journal of Air Transport Management 57, 122-129, 2016
822016
The effect of nostalgia on hotel brand attachment
Y Li, C Lu, V Bogicevic, M Bujisic
International Journal of Contemporary Hospitality Management 31 (2), 691-717, 2019
812019
Consumer responses to scarcity appeals in online booking
H Huang, SQ Liu, J Kandampully, M Bujisic
Annals of Tourism Research 80, 102800, 2020
712020
Not all smiles are created equal: Investigating the effects of display authenticity and service relationship on customer tipping behavior
M Bujisic, LL Wu, A Mattila, A Bilgihan
International Journal of Contemporary Hospitality Management 26 (2), 293-306, 2014
642014
Gender and age preferences of hotel room design
V Bogicevic, M Bujisic, C Cobanoglu, AH Feinstein
International Journal of Contemporary Hospitality Management 30 (2), 874-899, 2018
512018
Hotel cancelation policies, distributive and procedural fairness, and consumer patronage: A study of the lodging industry
SJ Smith, HG Parsa, M Bujisic, JP van der Rest
Journal of Travel & Tourism Marketing 32 (7), 886-906, 2015
492015
How color affects the effectiveness of taste-versus health-focused restaurant advertising messages
B Wang, SQ Liu, J Kandampully, M Bujisic
Journal of Advertising 49 (5), 557-574, 2020
482020
New classification system for the US restaurant industry: Application of utilitarian and hedonic continuum model
HG Parsa, BK Shuster, M Bujisic
Cornell Hospitality Quarterly 61 (4), 379-400, 2020
452020
Relationship between guest experience, personality characteristics, and satisfaction: Moderating effect of extraversion and openness to experience
M Bujisic, A Bilgihan, S Smith
Tourism Analysis 20 (1), 25-38, 2015
412015
It’s raining complaints! How weather factors drive consumer comments and word-of-mouth
M Bujisic, V Bogicevic, HG Parsa, V Jovanovic, A Sukhu
Journal of Hospitality & Tourism Research 43 (5), 656-681, 2019
362019
The effect of weather factors on restaurant sales
M Bujisic, V Bogicevic, HG Parsa
Journal of Foodservice Business Research 20 (3), 350-370, 2017
352017
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