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Amit Sharma
Amit Sharma
Professor of Hospitality Management/Finance
Person in Charge of Undergraduate Programs, SHM
Director, Food Decisions Research Laboratory
Affiliate Faculty, Teaching and Learning with Technology
Affiliate Faculty, Rock Ethics Institute
Editor, ICHRIE Research Reports
Immediate Past President, International CHRIE
President, iAHFME
Department
  • Hospitality Management - HM/SHM
  • Food Decisions Research Laboratory
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Education
  • B.A., University of Delhi (India), Economics
  • Higher National Diploma, University College of Salford, Manchester(U.K.), Hotel, Catering and Institutional Management
  • Masters, Institut De Management Hotelier International (France)
  • Ph.D., Virginia Polytechnic Institute and State University
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Phone
Office Address
218 Mateer Building
The Pennsylvania State University
University Park, PA 16802
Fax
814-863-4257
Specializations

Finance and Economics of Food Decisions

Grants and Research Projects

Cost-benefits of food decisions
Economic of hospitality and tourism industries
Reading compliance
Hospitality financial decisions

My research focuses on two issues: first, cost-benefit, and economics of food decisions, and the economic role of hospitality and tourism activity.

Our research in investigating the economics of food decisions involves the causes and consequences of food choices, particularly within foodservice environments. In particular, research projects focus on the economics of local food systems, food safety, and healthy eating among children, food spending among families, and food supply chain analysis. Food Decision Research Laboratory facilitates such inquiries. I am also interested in the ethical aspects of food access for children in schools.

Hospitality and tourism (HT) businesses are an important element of the global economy. I am interested in understanding how HT’s impact on local and national economies can be maximized through policy and development interventions.

Publications
  • Motta, V., & Sharma, A. (2016). Benefits and transaction costs of purchasing local foods in school districts. International Journal of Hospitality Management, 55, 81-87.

  • Moon, J., Sharma, A., Lee, W.S. (2016). Restaurant franchising and top management team. Service Business. [Accepted for Publication]. 

  • Sharma, A., & Radhakrishna, R. B. (2016). Consumer Knowledge and Attitudes towards Food Safety Practices: Implications for Consumer Education Programs. Journal of Human Sciences and Extension. [Accepted for Publication]. 

  • Seo, K., Kim, E.E.K., & Sharma, A. (2016). Examining the determinants of long-term debt in the U.S. restaurant industry: Does CEO overconfidence affect debt maturity decisions. International Journal of Hospitality Management. [Accepted for Publication]. 

  • Sharma, A., Da Motta, V. E., Choi, J. G., & Altman, N. S. (2016). Economic production in hospitality and tourism industry: how do we compare to other services?. International Journal of Contemporary Hospitality Management, 28(5). 

  • Sharma, A., Moon, J., Baig, J. I., Choi, J. G., Seo, K., & Donatone, L. C. (2015). Cost– benefit framework for K-12 foodservice outsourcing decisions. International Journal of Hospitality Management, 45, 69-72. 

  • Sharma, A., van Hoof, H., & Pursel, B. (2014). An assessment of reading compliance decisions among undergraduate students. Journal of the Scholarship of Teaching and Learning, 13(4), 103-123. 

  • Lee, S., Seo, K., & Sharma, A. (2014). Corporate social responsibility and firm performance in the airline industry: The moderating role of oil prices. Tourism Management(38), 20-30. 

  • Seo, K., & Sharma, A. Does Executive Equity-Based Compensation Encourage Strategic Risk-Taking?: Examining the Effects of Equity-Based Compensation in the U.S. Restaurant Industry. International Journal of Tourism Sciences, 13(2), 76-101. 

  • Seo, K., & Sharma, A. (2014). CEO Overconfidence and the Effects of Equity-Based Compensation on Strategic Risk-Taking in the US Restaurant Industry. Journal of Hospitality & Tourism Research SAGE Publications, 1096348014561026. 

  • Sharma, A., Van Hoof, B., Pursel, B. (2013). An assessment of reading compliance decisions among undergraduate students, Journal of the Scholarship of Teaching and Learning, Vol. 13, No. 4, October 2013, pp. 103 – 123.

  • Lee, S., Seo, K., & Sharma, A. (2013). Corporate Social Responsibility and Firm Performance in the Airline Industry: Operation-relatedness Dimension and the Moderating Role of Oil Prices. Tourism Management, 38, October 2013, Pg. 20–30.

  • Seo, K., & Sharma, A. (2013). Does Executive Equity-Based Compensation Encourage Strategic Risk-Taking?: Examining the Effects of Equity-Based Compensation in the U.S. Restaurant Industry.  International Journal of Tourism Sciences, 13(2), 76-101.

  • Sharma, A, Strohbehn, C., Radhakrishna, R.B., and Ortiz A. (2012). Economic Viability of Selling Locally Grown Produce to Local Restaurants. The Journal of Agriculture, Food Systems, and Community Development, December 2012, pp. 181–198

  • Van Hoof, H. B., Sharma, A., Moon, J., Cordero, M. A. G., & Pacheco, K. F. (2013). Student reading behaviors and preferences at public and private universities in Ecuador: A comparative study. MASKANA, Vol. 4, No. 1.
     

  • Seo, K. & Sharma, A. (2012). Performance Analysis of Lodging REITs in Relation to Market Segments. International Journal of Hospitality & Tourism Administration, 13, 3, pp. 215-232.

  • Sharma, A., Sneed, J., Beattie, S. (2012). Willingness to Pay for Safer Foods in Foodservice Establishments. Journal of Foodservice Business Research, Vol. 15, Iss. 1, 2012.

  • Sharma, A., & Roberts, K. (2011). HACCP Cost Analysis in Retail Food Establishments. Food Protection Trends. (Accepted for publication).

  • Sharma, A., Sneed, J., & Beattie, S. (2011). Is Food Safety Important to Restaurant Customers? Pricing Implications for Restaurant Companies. Journal of Foodservice Business Research. (Accepted for publication).

  • Sharma, A., Lambert, C., and Conklin, M. (2010). The Relationship of a la Carte Revenues to the implementation of School Nutrition Standards. Journal of Foodservice Business Research. (Accepted for publication).

  • Alfnes, F., & Sharma, A. (2010). Locally produced food in restaurants: Are the customers willing to pay a premium and why? International Journal of Revenue Management (Accepted for publication).

  • Seo, K. L. & Sharma, A. (2010). Performance Analysis of Lodging REITs in Relation to Market Segments. International Journal of Hospitality and Tourism Administration (Accepted for publication).

  • Ruetiman, L., Derr, E., Kokkinou, A., & Sharma, A. (2009). Comparison of HACCP Costs and benefits in Commercial and Non-Profit Foodservice Organizations. Hosteur, 18(1), 19-23. 

  • Sharma, A., & Christie, I.T. (2010). Performance Assessment using Value-Chain Analysis in Mozambique. International Journal of Contemporary Hospitality Management, 22(3), 282-299. 

  • Upneja, A, & Sharma, A. (2009). Relationship between Changes in Cash Flows and Investments in Publicly Traded Restaurant Firms in the United States. FIU Hospitality Review, 27(3), 61-79.

  • Sharma, A., & Schmidgall, R. (2009). Financing Renovations in Club Houses. Journal of Hospitality Financial Management, 2, 2-18.

  • Sharma, A., Gregoire, M.B. & Strohbehn, C. (2009). Assessing costs of using local foods in independent restaurants. Journal of Foodservice Business Research (In Print)

  • Christie, I., & Sharma, A. (2008). Millennium goals – Tourism’s place? Tourism Economics, 14(2), 427-430.

  • Sharma, A. & Sneed, J. (2008). Performance analysis of small hotels in Tanzania. Journal of Services Management,  February 2008, 83-100.

  • Moon, J., & Sharma, A. (2014). The effect of board classification in the restaurant industry. The Journal of Hospitality Financial Management Taylor & Francis, 22(1), 32– 40. 

  • Sharma, A., Moon, J., & Strohbehn, C. (2014). Restaurant’s decision to purchase local foods: Influence of value chain activities. International Journal of Hospitality Management Elsevier, 39, 130–143. 

  • Moon, J., & Sharma, A. (2014). Franchising effects on the lodging industry: optimal franchising proportion in terms of profitability and intangible value. Tourism Economics IP Publishing Ltd, 20(5), 1027–1045. 

  • Moon, J., & Sharma, A. (2014). Factors Influencing Fixed Assets Investments in the US Hospitality Industries. The Journal of Hospitality Financial Management Taylor & Francis, 22(2), 75–88. 

  • Alphonce, R., Alfnes, F., & Sharma, A. (2014). Consumer vs. citizen willingness to pay for restaurant food safety. Food Policy Elsevier, 49, 160–166.