C. Behnke

发表

How Have Restaurant Firms Responded to Food Safety Crises? Evidence From Media Coverage

B. Almanza, Soobin Seo, Li Miao, 2018 .

The negative spillover effect of food crises on restaurant firms: Did Jack in the Box really recover from an E. coli scare?

Soocheong Jang, B. Almanza, Soobin Seo, 2014, International Journal of Hospitality Management.

A Qualitative Assessment of Yelp.Com Users’ Motivations to Submit and Read Restaurant Reviews

Douglas C. Nelson, Anish A. Parikh, B. Almanza, 2015 .

Consumer inferences of Corporate Social responsibility (CSR) claims on packaged foods

B. Almanza, Wei Wei, Li Miao, 2018 .

Stars, Diamonds, and Other Shiny Things: The Use of Expert and Consumer Feedback in the Hotel Industry

Edwin N. Torres, C. Behnke, H. Adler, 2014 .

One experience and multiple reviews: the case of upscale US hotels

Edwin N. Torres, Li Miao, Xinran Y. Lehto, 2013 .

Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?

B. Almanza, C. Behnke, R. Ghiselli, 2018, Appetite.

Nutrition Label Formatting: Customer Perceptions and Behaviors

Anish A. Parikh, C. Behnke, 2015 .

Examining the Relationship Between Emotional Intelligence and Hospitality Student Attitudes toward E-learning

C. Behnke, 2012 .

The Use of Consumer-Generated Feedback in the Hotel Industry: Current Practices and Their Effects on Quality

Edwin N. Torres, Xinran Y. Lehto, Li Miao, 2015 .

The Cleanliness of Reusable Water Bottles: How Contamination Levels are Affected by Bottle Usage and Cleaning Behaviors of Bottle Owners

B. Almanza, Jooho Kim, C. Behnke, 2017 .

On tap: Foodservice operators’ perceptions of a wine innovation

B. Almanza, C. Behnke, Rhonda K. Hammond, 2017 .

Do the physical facilities in restaurants match older Americans’ preferences?

B. Almanza, Jooho Kim, C. Behnke, 2017 .

Using Smartphone Technology to Assess the Food Safety Practices of Farmers’ Market Foodservice Employees

Soobin Seo, C. Behnke, 2015 .

Judging food by its description: a text mining approach examining the most influential words on restaurant menus

C. Behnke, Sean S. Jung, Yunmei Bai, 2022, Journal of Foodservice Business Research.

A comparison of the efficacy of chef knife-cleaning methods

B. Almanza, C. Behnke, Xiaodi Sun, 2017 .

Investigating Children’s Role in Family Dining-Out Choices: Evidence From a Casual Dining Restaurant

Xinran Y. Lehto, C. Behnke, C. Tang, 2016 .

Assessing Food Safety Practices in Farmers' Markets

Soobin Seo, C. Behnke, Kay Miller, 2012 .

The Development of an Observational Instrument Assessing Food Safety Practices in Temporary Foodservice Establishments

Soobin Seo, C. Behnke, Kay Miller, 2011 .

Fast-Food Optimal Defaults Reduce Calories Ordered, As Well As Dietary Autonomy: A Scenario-Based Experiment.

B. Almanza, C. Behnke, K. Byrd, 2022, Journal of the Academy of Nutrition and Dietetics.

Naïve destination food images: Exploring the food images of non-visitors

M. M. Hewedi, Xinran Y. Lehto, C. Behnke, 2021 .

Norovirus on cruise ships: Motivation for handwashing?

B. Almanza, C. Behnke, J. Neal, 2018, International Journal of Hospitality Management.

Development of child‐friendly fish dishes to increase young children’s acceptance and consumption of fish (1019.24)

C. Behnke, J. Burgess, S. McCabe, 2013 .

A scale for restaurant customers’ healthy menu choices: individual and environmental factors

S. Jang, E. Jeong, C. Behnke, 2019, International Journal of Contemporary Hospitality Management.

The Effect of Social Media Comments on Consumers’ Responses to Food Safety Information

B. Almanza, Soobin Seo, Li Miao, 2015 .

The Influence of Food Aromas on Restaurant Consumer Emotions, Perceptions, and Purchases

B. Almanza, C. Behnke, R. Ghiselli, 2018 .

Motives for reading and articulating user-generated restaurant reviews on Yelp.com

Mihaela Vorvoreanu, Barbara Almanza, Anish A. Parikh, 2014 .

Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consumption Orientation and Menu Nutrition Information

B. Almanza, C. Behnke, E. Her, 2021 .

Consumers’ perception of reduced calorie meals: How low is “Low-Calorie”?

B. Almanza, C. Behnke, R. Ghiselli, 2020 .

Will reduced portion size compromise restaurant customer’s value perception?

B. Almanza, C. Behnke, C. Tang, 2018 .

Cookbooks in U.S. history: How do they reflect food safety from 1896 to 2014?

B. Almanza, C. Behnke, Li Ge, 2017, Appetite.

An Evaluation of Three Nutrition Labeling Formats for Restaurant Menus

C. Behnke, Li Ge, 2017 .

Destination restaurants, place attachment, and future destination patronization

Xinran Y. Lehto, C. Behnke, Dong Chun Kim, 2021, Journal of Vacation Marketing.

If only consumers knew: How sampling impacts wine innovation diffusion in the U.S. foodservice industry

B. Almanza, C. Behnke, Rhonda K. Hammond, 2017 .

Kegged Wine : Current Perceptions and Experiences within the U . S . Wine Industry

B. Almanza, C. Behnke, Rhonda K. Hammond, 2016 .

The impact of food safety events on the value of food-related firms: An event study approach

B. Almanza, Soobin Seo, Li Miao, 2012, International Journal of Hospitality Management.

The Relationship between Emotional Intelligence and Attitudes toward Computer-Based Instruction of Postsecondary Hospitality Students.

C. Behnke, Carl Behnke, 2011 .

Is information asymmetry always detrimental to firm value? findings from the restaurant industry

C. Behnke, Kyuwan Choi, Jaehee Gim, 2023, International Journal of Hospitality Management.

Comparative content analysis of professional, semi-professional, and user-generated restaurant reviews

Mihaela Vorvoreanu, Anish A. Parikh, C. Behnke, 2017 .

Visual Cues and Optimal Defaults in Fast-Food Combo Meals Benefit Health Concerned Consumers - A Randomized Scenario-Based Experiment.

B. Almanza, C. Behnke, K. Byrd, 2022, Journal of the Academy of Nutrition and Dietetics.

Consumer’s preferences among low-calorie food alternatives in casual dining restaurants

B. Almanza, C. Behnke, R. Ghiselli, 2021, International Journal of Contemporary Hospitality Management.

Reported Action to Decrease Sodium Intake Is Associated with Dining Out Frequency and Use of Menu Nutrition Information among US Adults.

B. Almanza, C. Behnke, R. Ghiselli, 2017, Journal of the Academy of Nutrition and Dietetics.

Travelers’ Psychological Comfort with Local Food Experiences and Place Attachment

Xinran Y. Lehto, Ksenia Kirillova, Saerom Wang, 2021, Journal of Hospitality & Tourism Research.