Graduate Program Research

• Development of Food Safety Education Program for 4th, 5th, and 6th Graders on CD-ROM
• Service Quality of the Foodservice Department in Continuing Care Retirement Centers
• Development and Evaluation of Faculty Resources in the Management of Wastes/Residues in the Food Chain
• Family Vacationers Decision Making Process
• Assessment of Tourists’ Motivation to Visit a National Park Preserve
• Motivation of Senior Travelers in Selection of Products and Services
• Destination Image for the State of Kansas
• Travel Agents Changing Role in the Distribution Channel
• Nutrient Consumption of Elementary Students Participating in the School Breakfast Program in a Rural School District
• Customer Satisfaction in Foodservice Operations
• Stages of Change Model and the Consumption of Fruits by Young Adults
• Factors Influencing Survey Response Rate of Low-Income, Young Adults
• An Investigation of Nutrition Education Topics at Congregate Meal Sites in the State of Kansas
• Food Consumption Behaviors of Men Employed in the Agri-Business

List of Selected HMD Publications

• Brannon, L.A., York, V.K., Roberts, K.R., Shanklin, C.W., & Howells, A.D. (2009). Appreciation of food safety practices based on level of experience. Journal of Foodservice Business Research, 12(2), 134-154.
• Bright, S., Kwon, J., Bednar, C., & Newcomer, J. (2009). Institutional foodservice benchmarking: Survey of administrators’ attitudes and practices in the U.S. Journal of Foodservice, 20, 123-132.
• Canter, D.D. (2007). Dietetics education: Past, present, and future. In A.S. Bloch, J.O. Maillet, W.H. Howell, & M.F. Winkler (Eds.), Issues and choices in clinical nutrition practice (pp. 17-43). Baltimore, MD: Lippincott Williams & Wilkins.
• Canter, D.D., Moorachian, M.E., & Boyce, J. (2007). The growing importance of food and culinary knowledge and skills in dietetics practice. Topics in Clinical Nutrition, 22(4), 313-322.
• Chiang, C.F., Jang, S.C., Canter, D.D., & Prince, B. (2008). An expectancy theory model for hotel employee motivation: Examining the moderating role of communication satisfaction. International Journal of Hospitality & Tourism Administration, 9(4), 327-351.
• Gould, R.A., & Canter, D.D. (2008). Management matters. Journal of American Dietetic Association, 108(11), 1834-1836.
• Han, H., & Back, K. (2006). Investigating the effects of consumption emotions on customer satisfaction and repeat visit intentions in the lodging industry. Journal of Hospitality & Leisure Marketing, 15(3), 5-30.
• Han, H., & Back, K. (2007). Assessing guest emotional experiences influencing customer satisfaction in the lodging industry. Journal of Travel & Tourism Marketing, 23(1), 43-56.
• Han, H., & Back, K. (2008). Relationships among image congruence, consumption emotions, and customer loyalty in the lodging industry. Journal of Hospitality & Tourism Research, 32(4), 467-490.
• Han, H., Back, K., & Barrett, B. (2010). A consumption emotion measurement development: A full-service restaurant setting. The Service Industries Journal, 30(2), 299-320.
• Han, H., Back, K., & Barrett, B. (2009). Influencing factors on restaurant customers’ revisit intention: The role of emotions and switching barriers. International Journal of Hospitality Management, 28(4), 563-572.
• Han, H., & Ryu, K. (2007). Moderating role of personal characteristics in forming restaurant customers' behavioral intentions - An upscale restaurant setting. Journal of Hospitality & Leisure Marketing, 15(4), 25-54.
• Howells, A.D., Roberts, K.R., Shanklin, C.W., Pilling, V.K., Brannon, L.A., & Barrett, B.B. (2008). Restaurant employees' perceptions of barriers to three food safety practices. Journal of the American Dietetic Association, 108(8), 1345-1349.
• Hsu, L.T., & Jang, S.C. (2007). The post merger financial performance of hotel industry. Journal of Hospitality & Tourism Research, 31(4), 471-485.
• Hsu, L.T., & Jang, S.C. (2008). The determinant of the hospitality industry’s unsystematic risk: A comparison between hotel and restaurant firms. International Journal of Hospitality & Tourism Administration, 9(2), 105-127.
• Hsu, L.T., & Jang, S.C. (2008). Advertising expenditure, market value and risk: A study of restaurant companies. International Journal of Hospitality Management, 27(2), 259-267.
• Hsu, L.T, Jang, S., & Canter, D.D. (2010). Factors affecting franchise decisions in the restaurant industry. Journal of Hospitality and Tourism Research (In press)
• Huang, J., & Shanklin, C.W. (2008). An integrated model to measure service management and physical constraints affect on food consumption in assisted living facilities. Journal of American Dietetic Association, 108(5), 785-792.
• Hui-chung, H., Lee, K-I, and Shanklin, C.W. (2006). Evaluation of the free school breakfast program. Journal of Child Nutrition and Management, 30(1). View online.
• Johnson, C.M., Bednar, C., Kwon, J., & Gustof, A. (2009). Comparison of nutrient content and cost of home-packed lunches to reimbursable school lunch nutrition standards and prices. Journal of Child Nutrition & Management. 33(2).
• Kim, W., & Ok, C. (2009). The effects of relational benefits on customers' perception of favorable inequity, affective commitment, and repurchase Intention in full-service restaurants. Journal of Hospitality & Tourism Research, 33(2), 227-244.
• Kim, W., & Ok, C. (2010). Customer orientation of service employees and rapport: Influences on service outcome variables in full-service restaurants. Journal of Hospitality & Tourism Research, 34(1), 34-55.
• Kim, W., Ok, C., & Canter, D.D. (2010).  Contingency variables for customer share of visits to full-service restaurants. International Journal of Hospitality Management, 29(1), 136-147.
• Kim, W., Ok, C., & Gwinner, K. (2010). The antecedent role of customer-to-employee relationships in the development of customer-to-firm relationships. The Service Industries Journal. (In press).
• Kim, W., Ok, C., & Lee, M.J. (2009). Antecedents of service employee’s organizational citizenship behaviors in full-service restaurant in Korea. Cornell Hospitality Quarterly, 50(2), 180-197.
• Kwon, J., Roberts, K.R., Shanklin, C.W., Liu, P., & Yen, W.S.F. (In Press). Food safety training needs assessment for independent ethnic restaurants: Review of health inspection data in Kansas. Food Protection Trends.
• Kwon, J., Wilson, A.S., Bednar, C.M., & Kennon, L. (2008). Food safety knowledge and attitude of low income consumer in the U.S. Journal of Food Protection, 71, 1651-1658.
• Lee, J., & Han, H. (2006). The effect of self-image congruence on conference attendee behaviors. Event & Convention Research, 2(2).
• Lee, M.J., Olds, D., & Lee, C. Why students choose a hospitality and tourism program: A pilot study of U.S. undergraduate students. Journal of Hospitality and Tourism Education (In press).
• Molt, M. (2006). Food for fifty (12th ed). Upper Saddle River, NJ: Prentice-Hall, Inc.
• Ok, C., Back, K., & Shanklin, C.W. (2006). Dimensional roles of justice on post-recovery overall satisfaction and behavioral intentions: Tests of casual dining experiences. Journal of Foodservice Business Research, 8(3), 3-22.
• Ok, C., Back, K., & Shanklin, C.W. (2006). Service recovery paradox: Implications from an experimental study in a restaurant setting. Journal of Hospitality & Leisure Marketing, 14(3), 17-33.
• Ok, C., Back, K., & Shanklin, C.W. (2007). Mixed findings on the service recovery paradox. The Service Industries Journal, 27(6). 1-16.
• Ok, C., Shanklin, C.W., & Back, K.J. (2008). Generalizing survey results from student samples: Implications from service recovery research. Journal of Quality Assurance in Hospitality and Tourism, 8(4), 1-23.
• Olds, D., Mendonca, A.F., Sneed, J., & Bisha, B. (2006). Influence of four retail foodservice cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74°C. Journal of Food Protection, 69, 112-117.
• Phillips, W., & Jang, S. (2007). Destination image and visit intention: Examining the moderating role of motivation. Tourism Analysis, 12(4), 319-326.
• Phillips, W., & Jang, S. (2008). Destination image and tourist attitude. Tourism Analysis, 13, (4), 401-411.
• Phillips, W., Jang, S., & Canter, D.D. (2010). Senior casino gaming motivation: Measurement scale development. Tourism Analysis, 15. (in press).
• Pilling, V.K., Brannon, L., Shanklin, C.W., Howells, A, & Roberts, K. (2008). Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviors. Journal of the American Dietetic Association, 108(6), 991-997.Pilling, V.K., Brannon, L., Shanklin, C.W., Roberts, K., Barrett, B., & Howells, A. (2008). Food safety training requirements and food handlers’ knowledge and behaviors. Food Protection Trends, 28(3), 192-200.
• Riggins, L., & Barrett, B. (2007). Benefits and barriers to following HACCP-based food safety programs in childcare. Journal of Food Protection Trends, 28(1), 37-44.
• Roberts, K.R., & Barrett, B. (2009). Behavioral, normative, and control beliefs impact on the intention to offer food safety training to employees. Food Protection Trends, 29, 21-30.Roberts, K.R., Barrett, B.B., Howells, A. D., Shanklin, C.W., Pilling, V.K., & Brannon, L.A. (2008). Food safety training and foodservice employees’ knowledge and behavior. Food Protection Trends, 28(4), 252-260.
• Ryu, K., Han, H., & Kim, T. (2008). The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions. International Journal of Hospitality Management, 27(3), 459-469.
• Seo, S.H., & Shanklin, C.W. (2006). Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities. Journal of Foodservice Business Research, 8(1), 35-51.
• Seo, S.H., Cha, M., & Shanklin, C.W. (2006). Hospitality management students’ knowledge and attitudes about the elderly and their preference in working with or for the elderly. Journal of Hospitality & Tourism Education, 18(1), 21-32.
• Seo, S.H., & Shanklin, C.W. (2006). Important food and service quality attributes of dining service in continuing care retirement communities. Journal of Foodservice Business Research, 8(4), 169-86.
• Seo, S.H., & Shanklin, C.W. (2007). Drives for behavioral intentions in dining services: Frequent users vs. occasional users. Journal of Foodservice Business Research, 10(4), 79-101.
• Sherrin, A.R., Bednar, C., & Kwon, J. (2009).  Labor productivity standards in Texas school foodservice operations. Journal of Child Nutrition & Management, 33(1).
• Watson, L.C., Kwon, J., Nichols, D., & Rew, M. (2009). Evaluation of the nutrition knowledge, attitudes, and food consumption behaviors of high school students before and after completion of a nutrition course. Family and Consumer Sciences Research Journal, 37, 523-534.
• Yoon, E., & Shanklin, C.W. (2007). Implementation of food biosecurity management plan against food terrorism in on-site foodservice operations. Journal of Hospitality and Tourism Research, 31(2), 224-240.
• Yoon, E., & Shanklin, C.W. (2007). Food security practice in Kansas schools and healthcare facilities. Journal of American Dietetic Association, 107(2), 325-329.
• Yoon, E., & Shanklin, C.W. (2007). Food terrorism: Perceptional gaps between importance and performance of preventive measures. Journal of Foodservice Business Research, 10(4), 3-23.
• York, V.K., Brannon, L.A., Roberts, K.R., Shanklin, C.W., & Howells, A.D. (2009). Using the theory of planned behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups. Journal of Foodservice Business Research, 12(2), 180-197.
• York, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Howells, A.D., & Barrett, B.B. (2009). Foodservice employees benefit from interventions targeting barriers to food safety. Journal of the American Dietetic Association, 109(9), 1576-1581.
• York, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Barrett, B.B., & Howells, A.D. (2009). Intervention improves employees’ food safety compliance rates. International Journal of Contemporary Hospitality Management, 21(4), 459-478.

Check Out...

• List of Selected HMD Publications (Adobe Acrobat)