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Green practices in upscale foodservice operations: Customer perceptions and purchase intentions

International journal of contemporary hospitality management, 2013-01, Vol.25 (5), p.779-796

2013

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Strategies elementary school children use to influence mothers' food purchasing decisions

Maternal and child nutrition, 2023-10, Vol.19 (4), p.e13539-e13539

2023

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Is Caribbean tourism in overdrive? Investigating the antecedents and effects of overtourism in sovereign and nonsovereign small island tourism economies (SITEs)

International hospitality review, 2021-06, Vol.35 (1), p.19-40

2021

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Exploring the impact of the COVID-19 pandemic on the perceptions and sentiments of tourism employees: evidence from a small island tourism economy in the Caribbean

International hospitality review, 2021-12, Vol.35 (2), p.156-170

2021

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Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer's willingness-to-pay

International journal of hospitality management, 2014-09, Vol.42, p.39-49

2014

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Well-being, affective commitment and job satisfaction: influences on turnover intentions in casual dining employees

Journal of hospitality marketing & management, 2020-02, Vol.29 (2), p.139-163

2020

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Assessing Consumer Perceptions of Neolocalism: Making a Case for Microbreweries as Place-Based Brands

Cornell hospitality quarterly, 2020-05, Vol.61 (2), p.183-198

2020

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Memorable dining experiences amidst the COVID-19 pandemic

International journal of contemporary hospitality management, 2023-02, Vol.35 (3), p.871-892

2023

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Customer Online Feedback with an Identity Versus No Identity: The Influence on Review Comments

Journal of hospitality & tourism research (Washington, D.C.), 2022-02, Vol.46 (2), p.267-295

2022

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Women in hospitality leadership: barriers and best practices in Aruba

Journal of human resources in hospitality & tourism, 2021-04, Vol.20 (2), p.174-197

2021

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Perceptions and implications of implicit gender bias in the hotel sector in Aruba

International hospitality review, 2024-06, Vol.38 (2), p.258-276

2024

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What is truly representative: the development of a Restaurant Authenticity Scale (RAS)

Journal of foodservice business research, 2024-07, Vol.27 (4), p.442-472

2024

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Examining factors influencing food tourist intentions to consume local cuisine

Tourism and hospitality research, 2019-07, Vol.19 (3), p.337-350

2019

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Principles of foodservice ethics: a general review

International journal of contemporary hospitality management, 2022-01, Vol.34 (1), p.135-158

2022

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Employed in the foodservice industry: likelihood of intervention with food safety threats

International hospitality review, 2020-12, Vol.34 (2), p.243-262

2020

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Restaurant Authenticity: An Analysis of Its Influence on Restaurant Customer Perceptions and Behaviors

Journal of quality assurance in hospitality & tourism, 2021-11, Vol.22 (6), p.649-678

2021

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Going Green in Quick-Service Restaurants: Customer Perceptions and Intentions

International Journal of Hospitality & Tourism Administration, 2013-04, Vol.14 (2), p.139-156

2013

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Invisible yet powerful: the unseen obstacles women leaders face in their hospitality careers

Journal of human resources in hospitality & tourism, 2021-04, Vol.20 (2), p.249-269

2021

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Food safety inspections results: A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants

International journal of hospitality management, 2015-04, Vol.46, p.190-199

2015

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Critical food safety violations in Florida: Relationship to location and chain vs. non-chain restaurants

International journal of hospitality management, 2014-04, Vol.38, p.57-64

2014

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In search of inclusive tourism in the Caribbean: insights from Aruba

Worldwide hospitality and tourism themes, 2020-05, Vol.12 (3), p.225-243

2020

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Sign of the times: Testing consumer response to local food signage within a casual dining restaurant

Journal of retailing and consumer services, 2014-09, Vol.21 (5), p.812-823

2014

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Does mandatory food safety training and certification for restaurant employees improve inspection outcomes?

International journal of hospitality management, 2011-03, Vol.30 (1), p.150-156

2011

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Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead

International journal of contemporary hospitality management, 2017-01, Vol.29 (4), p.1203-1234

DiPietro, Robin

2017

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Employee Alienation in the Quick Service Restaurant Industry

Journal of hospitality & tourism research (Washington, D.C.), 2008-02, Vol.32 (1), p.22-39

2008

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Green practices in upscale foodservice operations: Customer perceptions and purchase intentions

Strategies elementary school children use to influence mothers' food purchasing decisions

Is Caribbean tourism in overdrive? Investigating the antecedents and effects of overtourism in sovereign and nonsovereign small island tourism economies (SITEs)

Exploring the impact of the COVID-19 pandemic on the perceptions and sentiments of tourism employees: evidence from a small island tourism economy in the Caribbean

Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer's willingness-to-pay

Well-being, affective commitment and job satisfaction: influences on turnover intentions in casual dining employees

Assessing Consumer Perceptions of Neolocalism: Making a Case for Microbreweries as Place-Based Brands

Memorable dining experiences amidst the COVID-19 pandemic

Customer Online Feedback with an Identity Versus No Identity: The Influence on Review Comments

Women in hospitality leadership: barriers and best practices in Aruba

Perceptions and implications of implicit gender bias in the hotel sector in Aruba

What is truly representative: the development of a Restaurant Authenticity Scale (RAS)

Examining factors influencing food tourist intentions to consume local cuisine

Principles of foodservice ethics: a general review

Employed in the foodservice industry: likelihood of intervention with food safety threats

Restaurant Authenticity: An Analysis of Its Influence on Restaurant Customer Perceptions and Behaviors

Going Green in Quick-Service Restaurants: Customer Perceptions and Intentions

Invisible yet powerful: the unseen obstacles women leaders face in their hospitality careers

Food safety inspections results: A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants

Critical food safety violations in Florida: Relationship to location and chain vs. non-chain restaurants

In search of inclusive tourism in the Caribbean: insights from Aruba

Sign of the times: Testing consumer response to local food signage within a casual dining restaurant

Does mandatory food safety training and certification for restaurant employees improve inspection outcomes?

Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead

Employee Alienation in the Quick Service Restaurant Industry

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