Hospitality Management and Dietetics Publications
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.
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.