Kansas State University

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., Pilling, V., Roberts, K., Shanklin, C.W., & Howells, A. Appreciation of food safety practices based on level of experience. Journal of Foodservice Business Research. (In press).
  • 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.
  • 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. (In press).
  • 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. 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).
  • Hsu, L.T., & Jang, S.C. (2008). Advertising expenditure, market value and risk: A study of restaurant companies. International Journal of Hospitality Management. (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).
  • Kim, W., & Ok, C. 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. (In press).
  • Kim, W., Ok, C., & Gwinner, K.  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.  Customer orientation of service employees and rapport: Influences on service outcome variables in full-service restaurants. Journal of Hospitality & Tourism Research. (In press).
  • 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 (accepted for publication).
  • 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 (3 or 4). (In press).
  • Pilling, V., Brannon, L., Roberts, K., Shanklin, C. W., C. W., & Howells, A. Using the theory of planned behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups. Journal of Foodservice Business Research. (In press).
  • Pilling, V., Brannon, L., Shanklin, C.W., Howells, A, & Roberts, K. 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.Pilling, V., 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.
  • Pilling, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Barrett, B.B., & Howells, A.D. Training/intervention combination improves employees' food safety compliance rates. International Journal of Contemporary Hospitality Management. (In press).
  • 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.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. (In press)
  • 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.
  • 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.

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