Faculty and Staff
Kawon (Kathy) Kim
|Department:||School of Hotel, Restaurant and Tourism Management
College of Hospitality, Retail and Sport Management
|Office Hours:||Close-Hipp 631|
Ph.D., Hospitality and Tourism Management, Isenberg School of Management, University
of Massachusetts Amherst, Mass., 2017
M.A., Hotel and Restaurant Management, Conrad N. Hilton College, University of Houston, Houston, Texas, 2011
B.S., Foods and Nutrition / Consumer Science (Suma Cum Laude), Ewha Womans University, Seoul, South Korea, 2009
Kawon (Kathy) Kim is an assistant professor in the School of Hotel, Restaurant and Tourism Management in the College of Hospitality, Retail and Sport Management. Prior to coming to USC, Kim served as an instructor at the University of Massachusetts Amherst (2016-2017). Her duties there included teaching food service management and special event management. Kim has also served as a consultant and project manager with Be My Guest, a restaurant consulting company (2012-2013).
Honors and awards
- Scholastic Excellence Award on Graduation, Conrad N. Hilton College, University of Houston, 2011
- Par Excellence Scholarship, 2011
- Marriot Foundation Scholarship, 2009
- Scholastic Excellence Award on Graduation from Chancellor, Ewha Womans University, 2009
- Kim Young-sook Fellowship, 2008
- Harriett P. Morris Memorial Fellowship, 2008
- Ottogi Fellowship, 2007
- Chancellor’s Full Scholarship, 2005-2008
HRTM 344 - Personnel Organization and Supervision
- Service marketing: Social and interpersonal influence, social support, influence of other customers, service failure and recovery
- Organizational behavior: Leadership, employee training
Refereed journal articles
Kim, K., and Baker, M. (Conditional acceptance). “How the employee looks and looks at you: Building employee-customer rapport.” Journal of Hospitality and Tourism Research.
Kim, K., and Baker, M. (2017). “The impacts of service provider name, ethnicity, and menu information on perceived authenticity and behavioral intention.” Cornell Hospitality Quarterly.
Oh, H., and Kim, K. (2017). “Customer satisfaction, service quality, and customer value: Years 2000-2015.” International Journal of Contemporary Hospitality Management.
Baker, M., and Kim, K. (2016). “Other customer service failures: Emotions, impacts, and attributions.” Journal of Hospitality and Tourism Research.
Seo, S.H., Phillips, W.M., Jang, J.H., and Kim, K. (2012). “The effects of acculturation and uncertainty avoidance on foreign resident choice for Korean foods.” International Journal of Hospitality Management, 31(3), 916-927.
Kim, K., O’Bryan, C.A., Crandall, P.G., Ricke, S.C. and Neal, J.A. (2012). “Identifying baseline food safety training practices for retail delis using the Delphi Expert Consensus Method.” Food Control (Level: Q1, impact factor: 4.21), 32(1), 55-62.
Sirsat, S. A., Kim, K., Gibson, K. E., Crandall, P. G., Ricke, S. C., and Neal, J. A. (2014). “Tracking microbial contamination in retail environments using fluorescent powder—A retail delicatessen environment example.” Journal of Visualized Experiments, (85), e51402-e51402.
Kim, K. and Baker, M. (Forthcoming). “The influence of other customers in service failure and recovery.” Service Failure and Recovery in Tourism and Hospitality: A Practical Manual (Editor: Erdogan Koc). Oxford, U.K.: CABI.
Professional affiliations and consulting experiences
- International Council on Hotel, Restaurant, and Institutional Education (ICHRIE)
- Meeting Professionals International (MPI)