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Professional development: A Lifetime Activity

Journal of hospitality & tourism research (Washington, D.C.), 2021-06, Vol.45 (5), p.895-897

2021

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Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?

Appetite, 2018-06, Vol.125, p.474-485

2018

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Reported Action to Decrease Sodium Intake Is Associated with Dining Out Frequency and Use of Menu Nutrition Information among US Adults

Journal of the Academy of Nutrition and Dietetics, 2018-05, Vol.118 (5), p.824-835

2018

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Food Safety: Researching the Hazard in Hazardous Foods

1, 2014

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Does transformational leadership style influence employees’ attitudes toward food safety practices?

International journal of hospitality management, 2013-06, Vol.33, p.282-293

2013

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Why do you feel stressed in a “smile factory”?: Hospitality job characteristics influence work–family conflict and job stress

International journal of contemporary hospitality management, 2016-02, Vol.28 (2), p.305-326

2016

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Foodservice Design: Assessing the Importance of Physical Features to Older Consumers

Journal of foodservice business research, 2014-08, Vol.17 (4), p.323-335

2014

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Developing a Conceptual Model of Brand Equity in the Hotel Industry Based on Aaker's Perspective

Journal of quality assurance in hospitality & tourism, 2010-08, Vol.11 (3), p.147-161

2010

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Consumer’s preferences among low-calorie food alternatives in casual dining restaurants

International journal of contemporary hospitality management, 2021-08, Vol.33 (8), p.2613-2631

2021

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Using Health Inspection Scores to Assess Risk in Food Services

Journal of environmental health, 2009-03, Vol.71 (7), p.29-35

2009

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Shared tourism experience of individuals with disabilities and their caregivers

Journal of destination marketing & management, 2018-06, Vol.8, p.185-193

2018

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The Influence of Food Aromas on Restaurant Consumer Emotions, Perceptions, and Purchases

Journal of hospitality marketing & management, 2018-05, Vol.27 (4), p.405-423

2018

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Measuring, monitoring, and managing the green practices in mid-sized restaurants in China

Journal of foodservice business research, 2016-01, Vol.19 (1), p.64-76

2016

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Hidden Effect of Intangible Financial Information on the Market Value of Hospitality Firms in the United States

Journal of foodservice business research, 2011-10, Vol.14 (4), p.393-404

2011

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The minimum wage, a competitive wage, and the price of a burger: Can competitive wages be offered in limited-service restaurants?

Journal of foodservice business research, 2016-03, Vol.19 (2), p.131-146

2016

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Motivating frontline employees: Role of job characteristics in work and life satisfaction

Journal of hospitality and tourism management, 2016-06, Vol.27, p.27-38

2016

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Examining the relationship of work–family conflict to job and life satisfaction: A case of hotel sales managers

International journal of hospitality management, 2011-03, Vol.30 (1), p.46-54

2011

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Restaurant social media usage in China: A study of industry practices and consumer preferences

Worldwide hospitality and tourism themes, 2015-06, Vol.7 (3), p.251-265

2015

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A mixed-method review of work-family research in hospitality contexts

Journal of hospitality and tourism management, 2020-12, Vol.45, p.213-225

2020

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Consumers' perception of reduced calorie meals: How low is "Low-Calorie"?

Journal of foodservice business research, 2020-11, Vol.23 (6), p.546-567

2020

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Restaurant social media usage in China

Worldwide hospitality and tourism themes, 2015-06, Vol.7 (3), p.251-265

2015

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Palate vs plate: segmenting restaurant consumers through food quality and portion size trade-offs

Journal of Hospitality and Tourism Insights, 2024-08, Vol.7 (4), p.2367-2383

2024

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Quality Assurance in Hospitality and Tourism Higher Education: Administrators' View of ACPHA Accreditation-An Exploratory Study

Journal of quality assurance in hospitality & tourism, 2017-04, Vol.18 (2), p.235-257

2017

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Factors affecting consumption of raw or undercooked foods in restaurants

International Journal of Hospitality & Tourism Administration, 2019-07, Vol.20 (3), p.281-300

2019

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The Importance of Compensation and Benefits on University Students’ Perceptions of Organizations as Potential Employers

Journal of management and strategy, 2015-01, Vol.6 (1)

2015

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Professional development: A Lifetime Activity

Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?

Reported Action to Decrease Sodium Intake Is Associated with Dining Out Frequency and Use of Menu Nutrition Information among US Adults

Food Safety: Researching the Hazard in Hazardous Foods

Does transformational leadership style influence employees’ attitudes toward food safety practices?

Why do you feel stressed in a “smile factory”?: Hospitality job characteristics influence work–family conflict and job stress

Foodservice Design: Assessing the Importance of Physical Features to Older Consumers

Developing a Conceptual Model of Brand Equity in the Hotel Industry Based on Aaker's Perspective

Consumer’s preferences among low-calorie food alternatives in casual dining restaurants

Using Health Inspection Scores to Assess Risk in Food Services

Shared tourism experience of individuals with disabilities and their caregivers

The Influence of Food Aromas on Restaurant Consumer Emotions, Perceptions, and Purchases

Measuring, monitoring, and managing the green practices in mid-sized restaurants in China

Hidden Effect of Intangible Financial Information on the Market Value of Hospitality Firms in the United States

The minimum wage, a competitive wage, and the price of a burger: Can competitive wages be offered in limited-service restaurants?

Motivating frontline employees: Role of job characteristics in work and life satisfaction

Examining the relationship of work–family conflict to job and life satisfaction: A case of hotel sales managers

Restaurant social media usage in China: A study of industry practices and consumer preferences

A mixed-method review of work-family research in hospitality contexts

Consumers' perception of reduced calorie meals: How low is "Low-Calorie"?

Restaurant social media usage in China

Palate vs plate: segmenting restaurant consumers through food quality and portion size trade-offs

Quality Assurance in Hospitality and Tourism Higher Education: Administrators' View of ACPHA Accreditation-An Exploratory Study

Factors affecting consumption of raw or undercooked foods in restaurants

The Importance of Compensation and Benefits on University Students’ Perceptions of Organizations as Potential Employers

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