Hospitality Management and Dietetics Publications

Customer orientation of service employees and rapport: Influences on service outcome variables in full-service restaurants

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.

The effects of relational benefits on customers’ perception of favorable inequity, affective commitment, and repurchase intention in full-service restaurants

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.

Factors Influencing Customer Satisfaction or Dissatisfaction in the Restaurant Business Using AnswerTree Methodology

Hwang J and Zhao J. “Factors Influencing Customer Satisfaction or Dissatisfaction in the Restaurant Business Using AnswerTree Methodology”. Journal of Quality Assurance in Hospitality & Tourism (2010): 11:93-110.

Contingency variables for customer share of visits to full-service restaurants

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.

Antecedents of service employee’s organizational citizenship behaviors in full-service restaurant in Korea

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.

Foodservice employees benefit from interventions targeting barriers to food safety

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.

Intervention improves restaurant employees’ food safety compliance rates

Pilling, 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.

Using the Theory of Planned Behavior to Elicit Restaurant Employee Beliefs about Food Safety: Using Surveys Versus Focus Groups

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.

Appreciation of Food Safety Practices Based on Level of Experience

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.

Behavioral, normative, and control beliefs impact on the intention to offer food safety training to employees

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.