Publications tagged with "employees"

The antecedent role of customer-to-employee relationships in the development of customer-to-firm relationships

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, 30(7), 1139-1157.

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.

Identifying Specific Beliefs to Target to Improve Restaurant Employees’ Intentions for Performing Three Important Food Safety Behaviors

Pilling, V. K., Brannon, L. A., Shanklin, C. W., Howells, A. D., & Roberts, K. R. (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, 991 – 997.

Food safety training requirements and food handlers’ knowledge and behaviors.

Pilling, B. K., Brannon, L. A., Shanklin, C. W., Roberts, K. R., Barrett, B. B., Howells, A. D. (2008). Food safety training requirements and food handlers’ knowledge and behaviors. Food Protection Trends, 28(3), 192-200.