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Analysis of post-disaster damage and disruptive impacts on the operating status of small businesses after Hurricane Katrina

Natural hazards (Dordrecht), 2017-02, Vol.85 (3), p.1637-1663

2017

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Predicting small business demise after a natural disaster: an analysis of pre-existing conditions

Natural hazards (Dordrecht), 2015-10, Vol.79 (1), p.331-354

2015

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Rural Tourism Development: Tackling a Culture of Local Nonparticipation in a Postslavery Society

Journal of travel research, 2015-11, Vol.54 (6), p.717-729

2015

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Does social capital pay off? The case of small business resilience after Hurricane Katrina

Journal of contingencies and crisis management, 2019-06, Vol.27 (2), p.168-181

2019

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Implications of climate change for tourism and outdoor recreation: an Indiana, USA, case study

Climatic change, 2021-12, Vol.169 (3-4), p.29-29, Article 29

2021

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International and Domestic Growth Rate Patterns across Firm Size

International journal of tourism sciences, 2011-01, Vol.11 (3), p.91-107

2011

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A conflict of choice: How consumers choose where to go for dinner

International journal of hospitality management, 2015-02, Vol.45, p.88-98

2015

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Perceived supervisor support: A study of select-service hotel employees

Journal of hospitality and tourism management, 2019-03, Vol.38, p.82-90

2019

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Weather, climate, and tourism performance: A quantitative analysis

Tourism management perspectives, 2013-01, Vol.5, p.51-56

2013

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Examining the motivations for social entrepreneurship using Max Weber’s typology of rationality

International journal of contemporary hospitality management, 2016-06, Vol.28 (6), p.1094-1114

2016

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Exploring tourism businesses’ adaptive response to climate change in two Great Lakes destination communities

Journal of destination marketing & management, 2019-06, Vol.12, p.125-129

2019

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Family business research: Reviewing the past, contemplating the future

Journal of family and economic issues, 2021-07, Vol.42 (Suppl 1), p.70-83

2021

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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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Sustainably changing small traders' harassment behaviors – A theoretical framework

Tourism management (1982), 2015-04, Vol.47, p.273-285

2015

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Integrating country and brand images: Using the product—Country image framework to understand travelers' loyalty towards responsible tourism operators

Tourism management perspectives, 2017-10, Vol.24, p.139-150

2017

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The different shades of responsibility: Examining domestic and international travelers' motivations for responsible tourism in India

Tourism management perspectives, 2014-10, Vol.12, p.113-124

2014

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Consumer perceptions and emotions about sanitation conditions in full-service restaurants

Journal of foodservice business research, 2016-10, Vol.19 (5), p.474-487

2016

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What Role Does Sense of Power Play in Consumers' Decision Making of Risky Food Consumption While Dining Out?

Journal of foodservice business research, 2018-01, Vol.21 (1), p.106-119

2018

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If only consumers knew: How sampling impacts wine innovation diffusion in the U.S. foodservice industry

Journal of foodservice business research, 2017-08, Vol.20 (4), p.394-409

2017

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On tap: Foodservice operators' perceptions of a wine innovation

Journal of foodservice business research, 2017-05, Vol.20 (3), p.251-267

2017

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The effect of sensation seeking and emotional brand attachment on consumers' intention to consume risky foods in restaurants

Journal of foodservice business research, 2017-05, Vol.20 (3), p.336-349

2017

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An exploratory study of hospitality internships: Student perceptions of orientation and training and their plans to seek permanent employment with the company

Journal of human resources in hospitality & tourism, 2016-10, Vol.15 (4), p.485-497

2016

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Do the physical facilities in restaurants match older Americans' preferences?

Journal of foodservice business research, 2017-05, Vol.20 (3), p.321-335

2017

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Employee Engagement in Jamaican Hotels: Do Demographic and Organizational Characteristics Matter?

Journal of human resources in hospitality & tourism, 2014-01, Vol.13 (1), p.1-16

2014

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Creating Competitive Advantage and Building Capital through Corporate Social Responsibility: An Exploratory Study of Hospitality Industry Practices

Management and organizational studies, 2014-02, Vol.1 (1)

2014

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Analysis of post-disaster damage and disruptive impacts on the operating status of small businesses after Hurricane Katrina

Predicting small business demise after a natural disaster: an analysis of pre-existing conditions

Rural Tourism Development: Tackling a Culture of Local Nonparticipation in a Postslavery Society

Does social capital pay off? The case of small business resilience after Hurricane Katrina

Implications of climate change for tourism and outdoor recreation: an Indiana, USA, case study

International and Domestic Growth Rate Patterns across Firm Size

A conflict of choice: How consumers choose where to go for dinner

Perceived supervisor support: A study of select-service hotel employees

Weather, climate, and tourism performance: A quantitative analysis

Examining the motivations for social entrepreneurship using Max Weber’s typology of rationality

Exploring tourism businesses’ adaptive response to climate change in two Great Lakes destination communities

Family business research: Reviewing the past, contemplating the future

Factors affecting consumption of raw or undercooked foods in restaurants

Sustainably changing small traders' harassment behaviors – A theoretical framework

Integrating country and brand images: Using the product—Country image framework to understand travelers' loyalty towards responsible tourism operators

The different shades of responsibility: Examining domestic and international travelers' motivations for responsible tourism in India

Consumer perceptions and emotions about sanitation conditions in full-service restaurants

What Role Does Sense of Power Play in Consumers' Decision Making of Risky Food Consumption While Dining Out?

If only consumers knew: How sampling impacts wine innovation diffusion in the U.S. foodservice industry

On tap: Foodservice operators' perceptions of a wine innovation

The effect of sensation seeking and emotional brand attachment on consumers' intention to consume risky foods in restaurants

An exploratory study of hospitality internships: Student perceptions of orientation and training and their plans to seek permanent employment with the company

Do the physical facilities in restaurants match older Americans' preferences?

Employee Engagement in Jamaican Hotels: Do Demographic and Organizational Characteristics Matter?

Creating Competitive Advantage and Building Capital through Corporate Social Responsibility: An Exploratory Study of Hospitality Industry Practices

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