Research Area 1: Food safety in foodservice operations
Aims to address the aforementioned need from different perspectives to improve safe food handling practices.
Research Area 2: Consumers’ ingestive behaviors
Aims to better understand consumers’ healthy food consumption intentions and behaviors in foodservice operations.
Research Area 3: Consumer behaviors in foodservice establishments
The goal is to produce research that advances the practice of foodservice management by helping hospitality industry practitioners (1) better understand consumers’ attitudes and behaviors, (2) appropriately position their foodservice establishments, (3) make more productive strategies related to foodservice management, and (4) consequently solicit more potential and loyal consumers in efficient and sustainable ways.