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Submissions from 2017

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Creativity of images: using digital consensual assessment to evaluate mood boards, Charles Freeman, Sara B. Marcketti, and Elena E. Karpova

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Relationships Between Creativity and its Antecedents Before and After Training: The Role of Risk-Taking and Past Creative Experience, Anna Perry and Elena E. Karpova

Submissions from 2016

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Are hospitality graduates making too many compromises? What they give up may lead to turnover, Eric Adam Brown, Robert H. Bosselman, and Nicholas J. Thomas

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Who's behind the screen? Segmenting social venture consumers through social media usage, Te-Lin Chung, Nwamaka A. Anaza, Joohyung Park, and Adrienne Hall-Phillips

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What does it mean to follow? An exploration of a followership profile in hospitality and tourism, Cynthia S. Deale, Donald G. Schoffstall, and Eric Adam Brown

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Winery Tasting-Room Employee Training: Putting Wine First in Oregon, Byron Marlowe, Eric Adam Brown, and Tianshu Zheng

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Food Safety Posters for Safe Handling of Leafy Greens, Lakshman Rajagopal, Susan W. Arendt, Angela Shaw, Catherine H. Strohbehn, and Kevin L. Sauer

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Profiling and segmentation of international tourists in India, Nripendra Singh, Kathleen A. Krentler, and Sunaina Ahuja

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Impacts of Scheduling Recess Before Lunch in Elementary Schools: A Case Study Approach of Plate Waste and Perceived Behaviors, Catherine H. Strohbehn, Garth W. Strohbehn, Lorraine Lanningham-Foster, Ruth E. Litchfield, Carrie Scheidel, and Patti Delger

Submissions from 2015

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Are they leaving or staying: A qualitative analysis of turnover issues for Generation Y hospitality employees with a hospitality education, Eric Adam Brown, Nicholas Thomas, and Robert H. Bosselman

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Will They Stay or Will They Go? Community Features Important in Migration Decisions of Recent University Graduates, Ann Marie Fiore, Linda S. Niehm, Jessica L. Hurst, Jihyeong Son, Amrut Sadachar, David W. Russell, David Swenson, and Christopher Seeger

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Knowledge Gained from Good Agricultural Practices Courses for Iowa Growers, Angela M. Shaw, Catherine H. Strohbehn, Linda L. Naeve, Paul A. Domoto, and Lester A. Wilson

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Exploring the Determinants of e-Commerce by Integrating a Technology–Organization–Environment Framework and an Expectation–Confirmation Model, Sung Mi Song, Eojina Kim, Liang (Rebecca) Tang, and Robert H. Bosselman

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Hourly Employees’ PercepƟons about Farm to School Program Barriers and Keys to Success: Differences by State and Number of Meals Served, Nathan Stokes, Susan W. Arendt, and Catherine H. Strohbehn

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Food Defense Best Practices Reported by Public School Food Authorities in Seven Northern U.S. States, Catherine H. Strohbehn and Carol J. Klitzke

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Predicting Lodging Manager Annual Salary Based on Metropolitan Statistical Area Attributes and Lodging Industry Performance: Exploring the Concept, Nicholas J. Thomas, Eric Adam Brown, Donald Schoffstall, and Lisa Y. Thomas

Submissions from 2014

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Food Safety Culture in Onsite Foodservices: Development and Validation of a Measurement Scale, Ungku Fatimah Ungku Zainal Abidin, Susan W. Arendt, and Catherine H. Strohbehn

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Registered Dietitians in School Nutrition Leadership: Motivational Aspects of Job Selection and Job Satisfaction, Susan W. Arendt and Linnette J. Dodson

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Motivating Foodservice Employees to Follow Safe Food Handling Practices: Perspectives from a Multigenerational Workforce, Susan W. Arendt, Kevin R. Roberts, Catherine Strohbehn, Paola Paez, Jason Ellis, and Janell R. Meyer

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Student Perceptions of Dual-listed Courses, Katia Balassiano, Kurt A. Rosentrater, and Sara B. Marcketti

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Hospitality management graduates’ perceptions of career factor importance and career factor experience, Eric A. Brown, Susan W. Arendt, and Robert Bosselman

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Students׳ willingness to use response and engagement technology in the classroom, Eric A. Brown, Nicholas J. Thomas, and Lisa Y. Thomas

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Use of social networking services for marketing art museums, Te-Lin Chung, Sara Marcketti, and Ann Marie Fiore

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The Role of Museum Exhibits in Teaching Textile Science, Sonali Diddi and Sara Marcketti

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The Effects of Health Value on Healthful Food Selection Intention at Restaurants: Considering the Role of Attitudes Toward Taste and Healthfulness of Healthful Foods, Jinhyun Jun, Juhee Kang, and Susan W. Arendt

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Implementation of Food Defense Best Practices in Northern U.S. School Nutrition Programs: A Case Study, Carol J. Klitzke, Catherine H. Strohbehn, and Susan W. Arendt

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Is Anything Ever New? Fashion Design Students’ Perceptions of Piracy, Sara B. Marcketti, Katharine Celia Greder, and Heather Sinclair

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Getting Ready for the Real World: Student Perspectives on Bringing Industry Collaboration into the Classroom, Sara B. Marcketti and Elena E. Karpova

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Managers' Attitudes Towards Employees with Disabilities in the Hospitality Industry, Paola Paez and Susan W. Arendt

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School Foodservice Employees' Perceptions of Practice: Differences by Generational Age and Hours Worked, Catherine H. Strohbehn, Jinhyun Jun, and Susan W. Arendt

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Betting Against the Glass Ceiling: Supervisor Gender & Employee Job Satisfaction in the Casino-Entertainment Industry, Nicholas J. Thomas, Lisa Y. Thomas, Eric A. Brown, and Jaewook Kim

Submissions from 2013

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Food Safety Practices and Managers' Perceptions: A Qualitative Study in Hospitality, Susan W. Arendt, Paola Paez, and Catherine Strohbehn

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Reporting of Foodborne Illness by U.S. Consumers and Healthcare Professionals, Susan W. Arendt, Lakshman Rajagopal, Catherine Strohbehn, Nathan M. Stokes, Janell R. Meyer, and Steven Mandernach

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Entrepreneurial Marketing: Scale Validation with Small, Independently-Owned Businesses, Ann Marie Fiore, Linda S. Niehm, Jessica L. Hurst, Jihyeong Son, and Amrut Sadachar

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“The New Costumes of Odd Sizes” Plus-Sized Women’s Fashions, 1920–1929, Carmen N. Keist and Sara B. Marcketti

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The Trend for Mannish Suits in the 1930s, Sara B. Marcketti and Emily T. Angstman

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The Importance of Attendance in an Introductory Textile Science Course, Sara Marcketti, Xinxin Wang, and Kate Greder

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Academic Engagement of Hospitality Students, Donald G. Schoffstall, Susan W. Arendt, and Eric A. Brown

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Effectiveness of Food Safety Managerial Training: Face-to-Face or Computer-Based Delivery, Catherine Strohbehn, Susan W. Arendt, Ungku Fatimah Ungku Zainal Abidin, and Janell R. Meyer

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Incongruent Quality Management Perceptions Between Malaysian Hotel Managers and Employees, Norzuwana Sumarjan, Susan W. Arendt, and Mack C. Shelley

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Exploring the Culture of Food Safety: The Role of Organizational Influencers in Motivating Employees' Safe Food Handling Practices, Ungku Fatimah Ungku Zainal Abidin, Susan W. Arendt, and Catherine Strohbehn

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Former Team Sports Experiences: Development of Collaborative and Leadership Skills for Future Hospitality Managers, James A. Williams, Eric A. Brown, Robert Bosselman, and Reginal Foucar-Szocki

Submissions from 2012

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Use of qualitative research in foodservice organizations: A review of challenges, strategies, and applications, Susan W. Arendt, Kevin R. Roberts, Catherine Strohbehn, Jason Ellis, Paola Paez, and Janell R. Meyer

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Rayon's Introduction to U.S. Consumers, 1911-1924, Carmen Keist, Sara Kadolph, and Sara Marcketti

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Educating Future Managers to Motivate Employees to Follow Food Safety Practices, Kevin R. Roberts, Susan W. Arendt, Catherine Strohbehn, Jason D. Ellis, and Paola Paez

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Economic Viability of Selling Locally Grown Produce to Local Restaurants, Amit Sharma, Catherine Strohbehn, Rama B. Radhakrishna, and Allan Ortiz

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Textiles, dress, and fashion museum website development: strategies and practices, Tekara Shay Stewart and Sara B. Marcketti

Submissions from 2011

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Development and Use of an Instrument to Measure Retail Foodservice Employees' Motivation for Following Food Safety Practices, Susan W. Arendt, Jason D. Ellis, Catherine Strohbehn, and Paola T. Perez

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Localizing Food Production and Purchasing for Schools, Susan W. Arendt, Guiping Hu, L. Wang, and Randy Boeckenstedt

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Room service implementation: Important aspects identified by hospital foodservice directors, Susan W. Arendt and Zafirah Mohd Nor

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Multimedia in the University Textiles and Clothing Classes, Mansi Batra, Sara Marcketti, and Ashley Ratute

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Perceptions of Transformational Leadership Behaviors and Subordinates' Performance in Hotels, Eric Adam Brown and Susan W. Arendt

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College and University Dining Services Administrators’ Intention to Adopt Sustainable Practices: Results from US Institutions, Chao-Jung (Rita) Chen, Mary Gregoire, Susan W. Arendt, and Mack C. Shelley

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Analyzing Sustainable, Localized Food Production Systems With a Systematic Optimization Model, Guiping Hu, Lizhi Wang, Susan W. Arendt, and Randy Boeckenstedt

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An Optimization Approach To Assessing the Self-Sustainability Potential of Food Demand in the Midwestern United States, Guiping Hu, Lizhi Wang, Susan W. Arendt, and Randy Boeckenstedt

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Toward a More Sustainable, Local Food Production System—From a System Modeling Perspective, Guiping Hu, Lizhi Wang, Susan W. Arendt, and Randy Boeckenstedt

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The Efficacy of Teaching Creativity: Assessment of Student Creative Thinking Before and After Exercises, Elena E. Karpova, Sara B. Marcketti, and Jessica Barker

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Effective Learning Strategies in the History of Dress, Sara Marcketti

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Leadership in Action: Student Leadership Development in an Event Management Course, Sara B. Marcketti, Susan W. Arendt, and Mack C. Shelley

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University Historic Clothing Museums and Collections: Practices and Strategies, Sara B. Marcketti, Janet E. Fitzpatrick, Carmen N. Keist, and Sara J. Kadolph

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Motivating staff to keep food safe, Janell R. Meyer, Susan W. Arendt, and Catherine Strohbehn

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Training: An Opportunity for People with Disabilities in School Foodservice Operations, Paola Paez, Susan W. Arendt, and Catherine H. Strohbehn

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Consumers' Post-adoption of M-services: Interest in Future M-services Based on Consumer Evaluations of Current M-services, Joohyung Park, Whitney Snell, Sejin Ha, and Te-Lin Chung

Submissions from 2010

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Leadership Behaviors of School Foodservice Directors at Financially Successful Operations: A Qualitative Study, Susan W. Arendt

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What Sustainable Practices Exist in College and University Dining Services?, Chao-Jung (Rita) Chen, Susan W. Arendt, and Mary Gregoire

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Codes of Fair Competition: The National Recovery Act, 1933-1935, and the Women’s Dress Manufacturing Industry, Sara B. Marcketti

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Student Choice as an Effective Learning Strategy, Sara B. Marcketti

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Empowering Student Leadership Beliefs: An Exploratory Study, Sara B. Marcketti and Sara J. Kadolph

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Comparison of Cooperative and Noncooperative Purchasing in School Nutrition Programs, Beth W. Rice, Catherine H. Strohbehn, Mack C. Shelly, Susan W. Arendt, and Mary Gregoire

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The competitive position of Thailand's apparel industry: Challenges and opportunities for globalization, Kittichai Watchravesringkan, Elena E. Karpova, Nancy N. Hodges, and Raedene Copeland

Submissions from 2009

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Design Piracy: A Constructive Controversy, Sara B. Marcketti

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Style Showdown, Sara B. Marcketti and Sara J. Kadolph

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Creative Problem-Solving Exercises and Training in FCS, Sara Marcketti, Elena E. Karpova, and Jessica Barker

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Iowa State University Fashion Show: Why do they Attend?, Sara Marcketti, Yi-Tung Lo, and Natalie S. Gendle

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Enriching Inclusive Learning: African Americans in Historic Costume, Ashley Ratute and Sara Marcketti

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Consumers of charity bracelets: cause-supporters or fashion-followers?, Jennifer Yurchisin, Yoo Jin Kwon, and Sara B. Marcketti

Submissions from 2008

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An Educational Module for Enhancing Business Strategies for Web Sites of Small Rural Firms: An Experience Economy Approach, Miyoung Jeong, Ann Marie Fiore, and Linda S. Niehm

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Counterfeiting: Education Influences Ethical Decision Making, Joy M. Kozar and Sara Marcketti

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Utilizing Field-Based Instruction as an Effective Teaching Strategy, Joy M. Kozar and Sara B. Marcketti

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Lessons Learned as a Faculty Advisor to a Student- Produced Event, Sara B. Marcketti

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'Look Like a Lady; Act Like a Man; Work Like a Dog', Sara B. Marcketti and Jane Farrell-Beck

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A Class in Research, Culture and Entrepreneurship, Sara B. Marcketti and Sara J. Kadolph

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Elegance, an Upscale Specialty Retailer, uses Data Mining to Solve Vendor Fit Problems, Ellen McKinney and Steven McKinney

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How to Increase Response Rates When Surveying Hospitality Managers for Curriculum-Related Research: Lessons from Past Studies and Interviews with Lodging Professionals, Swathi Ravichandran and Susan W. Arendt

Submissions from 2007

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Hospitality and Tourism Journal Matrix, Susan W. Arendt, Swathi Ravichandran, and Eric A. Brown

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Design Piracy: Student Perceptions of a Constructive Controversy Activity, Sara B. Marcketti

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How to Stay Sane as a Faculty Advisor to a Student-Run Event, Sara B. Marcketti

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Turning a Fashion Show Event into an Event Planning Class, Sara B. Marcketti

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Leading with relationships: a small firm example, Sara B. Marcketti and Joy M. Kozar

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American Fashions for American Women: Early Twentieth Century Efforts to Develop an American Fashion Identity, Sara B. Marcketti and Jean L. Parsons

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The Process and Meaning of Collecting Ethnographic Textiles., Sara B. Marcketti, Jennifer Yurchisin, and Susan J. Torntore

Submissions from 2006

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Computer Mediated Communication in Textiles, Sara Marcketti

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Design Piracy and Self-Regulation: The Fashion Originators' Guild of America, 1932-1941, Sara B. Marcketti and Jean L. Parsons

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The Experiences of African Graduate Students in a College of Human Sciences, Sara Marcketti, Mary W. Mhango, and Mary B. Gregoire

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Pop-up Retail’s Acceptability as an Innovative Business Strategy and Enhancer of the Consumer Shopping Experience, Linda S. Niehm, Ann Marie Fiore, Miyoung Jeong, and Hye-Jeong Kim

Submissions from 2005

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Leadership Behaviors in Hospitality Management Students, Susan W. Arendt and Mary B. Gregoire

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Iowa Producers' Perceived Benefits and Obstacles in Marketing to Local Restaurants and Institutional Foodservice Operations, Mary B. Gregoire, Susan W. Arendt, and Catherine Strohbehn

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Student Perceptions of a Hybrid Course, Sara Marcketti and Jennifer Yurchisin

Submissions from 2003

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Psychographic Variables Affecting Willingness to Use Body-Scanning, Ann Marie Fiore, Seung-Eun Lee, and Grace Kunz

Submissions from 2002

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Benefits and Obstacles to Purchasing Food From Local Growers and Producers, Mary B. Gregoire and Catherine H. Strohbehn