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Watch this video is about restaurant's decision to purchase local foods in terms of experience and preferences on sourcing of local food.

Our Current Research Projects

  • Cost-benefit analysis of HACCP in foodservice
  • Market Orientation of Farm to School Programs
  • Self rationing efficiency among Young Families
  • Healthy Eating in Schools
  • Menu Planning in Schools

Research Projects

Cost-benefit analysis of HACCP in foodservice

Market Orientation of Farm to School Programs

Self rationing efficiency among Young Families

Healthy Eating in Schools

Menu Planning in Schools

Related Research (For Purchase From Different Providers)

Research Papers & Defining Abstract

Cost-Benefit framework for K-12 foodservice outsourcing decisions
This study proposes a generic framework to investigate K-12 foodserviceoutsourcing decisions based on the transactional,
cost–benefit view of outsourcing.

Restaurant’s decision to purchase local foods: Influence of value chain activities
In this paper we investigate how restaurant managements’ attitudes and behaviors influence decisions to purchase local foods as inputs for their products.

Franchising effects on the lodging industry: Optimal franchising proportion in terms of profitability and intangible value
This study evaluates franchising in the lodging industry, and poses two key financial questions. Arefranchised lodging firms more profitable and value-generating thannon-franchised operations? And what is the optimal proportion of franchised and non-franchised units for a lodging firm to maximize financial performance and value creation?

Factors influencing fixed-assets investment in the U.S. hospitality industries
This study investigates factors that affect investment in fixed assets in both the lodging and restaurant industries.

The effect of board classification in the restaurant industry
This study investigates the effect of classified boards on firm value in the restaurant industry.

Consumer vs. citizen willingness to pay for restaurant food safety
This paper examines whether a duality exists between citizens and consumers in the willingness to pay for food safety standards in restaurants.

Below you will find a PDF containing the research papers and abstracts completed by the group:
Research.pdf 190.2 KB