Hospitality Management and Dietetics Publications

An Expectancy Theory Model for Hotel Employee Motivation: Examining the Moderating Role of Communication Satisfaction

Chiang C.F., Jang S, Canter D, and Prince, J.: An expectancy theory model for hotel employee motivation: Examining the moderating role of communication satisfaction. International Journal of Hospitality and Tourism Administration (2008) 9(4): 327-351.

Management Matters

Gould, R.A. and Canter, D.D. “Management Matters.” Journal of the American Dietetic Association (2008): 108(11): 1834-1836.

Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74°C

David Olds, Aubrey Mendonca, Jeannie Sneed, and Bledar Bisha. “Influence of four retail food service 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 (2006): 69, 112-117.

The Impact of Employee Training on Job Satisfaction and Intention to Stay in the Hotel Industry

Chiang, C.F., Back, K., & Canter, D. (2005). The Impact of Employee Training on Job Satisfaction and Intention to Stay in the Hotel Industry. Journal of Human Resources in Hospitality & Tourism, 4(2), 99-118.

Semiquantitative evaluation of protein residues in foods using the flash rapid cleaning validation method

Olds, D., Fung, D., & Shanklin, C.W. (2005). Semiquantitative evaluation of protein residues in foods using the flash rapid cleaning validation method. Journal of Rapid Methods & Automation in Microbiology, 13(3), 135-147.

Status of Prerequisite and HACCP Program Implementation in Iowa and Kansas Restaurants: Sanitarians’ Perspective

Roberts, K.R., Barrett, B., & Sneed, J. (2005). Status of Prerequisite and HACCP Program Implementation in Iowa and Kansas Restaurants: Sanitarians’ Perspective. Food Protection Trends, 25(9), 694-700.

An integrated model to measure service management and physical constraints affect on food consumption in assisted living facilities

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.

Evaluation of the free school breakfast program

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).

Food security practice in Kansas schools and healthcare facilities

Yoon, E., & Shanklin, C.W. (2007). Food security practice in Kansas schools and healthcare facilities. Journal of American Dietetic Association, 107(2), 325-329.

Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities

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.