Research Background
Dr. Liu has expertise in food safety and consumer behavioral research in various foodservice settings. She has been engaged in a variety of applied research projects ranging from consumer consumption behaviors to employees’ food safety practices in ethnic restaurants. Dr. Liu’s past research engagements encompassed a variety of food system settings, including restaurants, schools, faith-based organizations and private homes. She was involved in several research projects funded by federal and state grant agencies, particularly related to commercial and onsite foodservice management systems. She has applied both qualitative (i.e., structured interviews, focus groups, and observations) and quantitative (i.e., online and paper-based surveys) methods into the projects.
Specialties
- Consumer behaviors in restaurants
- Food safety in foodservice operations
- Healthy food consumption
Recent Publications
Liu, P., & Yu, H. Y. (2019). An investigation of healthy food consumption in low-income families. Journal of Food and Nutrition Research, 7, 7, 514-521.
Liu, P. (2018). A pilot investigation to healthy menu selection attitudes and behaviors among restaurant consumers. Journal of Hotel and Business Management, 7, 2, 184.
Liu, P., & Tse, E. C. (2018). Exploring factors on customers’ restaurant choice: an analysis of restaurant attributes. British Food Journal, 120, 10, 2289-2303.
Liu, P., & Lee, Y. M. (2018). An Investigation of Consumers’ Perception of Food Safety in the Restaurants. International Journal of Hospitality Management, 73, 29-35.