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College of Hospitality, Retail and Sport Management


Faculty and Staff

Robin B. DiPietro, Ph.D., M.B.A., B.S.

Title: Professor
Director of the International Institute for Foodservice Research and Education / Global Carolina Regional Director—Aruba and the Caribbean
Department: School of Hotel, Restaurant and Tourism Management
College of Hospitality, Retail and Sport Management
E-mail: rdipietr@mailbox.sc.edu
Website: International Institute for Foodservice Research and Education
Phone: 803-777-2600
Fax: 803-777-1224
Office:

Carolina Coliseum, Room 1020-C

Resources: Robin DiPietro Vitae
profile

Background

Ph.D., University of Nebraska-Lincoln, Lincoln, Neb., 2003
M.B.A., University of Nebraska-Lincoln, Lincoln, Neb., 1992
B.S., University of Nebraska-Lincoln, Lincoln, Neb., 1985

Robin B. DiPietro is the director of the International Institute for Foodservice Research and Education and professor at the University of South Carolina in the School of Hospitality, Restaurant and Tourism Management. She has also served as interim director for the School. Dr. DiPietro received her B.S., M.B.A., and Ph.D. from the University of Nebraska-Lincoln. Prior to her work at the University of South Carolina, Dr. DiPietro worked at the University of Nebraska-Lincoln and the Rosen College of Hospitality Management, at the University of Central Florida.

In April of 2007, Dr. DiPietro was honored with the University of Central Florida Award for Excellence in Distinguishing Research. She has 20 years of experience in restaurant operations, human resources and training and has an opportunity to speak on these subjects on many occasions. She has spoken to groups nationally and internationally such as Longhorn Steakhouse, Burger King, Darden Restaurants, Aruba Tourism Authority, Aruba Hotel and Tourism Association, SSP International, and Disney. Dr. DiPietro has previously worked as Director of Training and Operations at Horizon Foodservice, Inc., dba Burger King, in the development of restaurant leaders and managers.

Dr. DiPietro has research interests in multi-unit chain restaurant operations and human resources issues inherent to restaurant operations including motivation, leadership, employee retention, and staffing issues of organizations. She has over 60 publications on a range of topics in the foodservice and hospitality industries.

Research

Multi-Unit Management in the Hospitality Industry
Human Resource Issues Related to Foodservice Management

Honors and awards

  • Patricia G. Moody Research and Productive Scholar Award, 2014
  • Brian J. and Linda Mihalik Global Scholar Award, 2014
  • Emerald Literati Network - International Journal of Contemporary Hospitality Management Outstanding Reviewer of the Year Award, 2012-13
  • HRSM School of Hotel, Restaurant and Tourism Management Research and Productive Scholar Award 2012
  • Best Paper Award - International Franchise Association Educational Foundation's Arthur Karp Award for "Best Applied Paper", 2008, "The Effective Delivery of Franchisor Services: Comparison of U.S. and German Support Practices for Franchisees"
  • University of Nebraska-Lincoln Teaching Award, Certificate of Recognition for Contributions to Students, 2008
  • Distinguished Researcher Award, University of Central Florida, 2006-2007.
  • University of Central Florida Hospitality Association's Professor of the Year (Honorable Mention), 2003-2004

Teaching

HRTM 440 - Service Management in Hospitality and Tourism
HRTM 490 - Hospitality Management Strategies
HRTM 518 - Training and Development in the Hospitality Industry
HRTM 576 - Hospitality Franchising

Peer-reviewed journal publications

DiPietro, R.B., and Bufquin, D. (2016). "Effects of work status congruence and perceived management concern for employees on turnover intentions in a fast casual restaurant chain." Accepted by Journal of Human Resources in Hospitality and Tourism on December 15, 2015.

Bufquin, D., DiPietro, R.B.and Partlow, C. (2016). "The influence of the DinEX service quality dimensions on casual dining restaurant customers’ satisfaction and behavioral intentions." Accepted by Journal of Foodservice Business Research on October 20, 2015.

DiPietro, R.B., Khan, M.A., and Bufquin, D. (2016). "Customer perceptions of ‘McService’: Relationship with return intention." Accepted by Journal of Foodservice Business Research on October 13, 2015. 
(This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.)

DiPietro, R.B., Remar, D., and Parsa, H.G. (2016). "Health consciousness, menu information and consumer’s purchase intentions: An empirical investigation." Journal of Foodservice Business Research, 20(1), in press. 
(This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.)

Remar, D., Campbell, J., and DiPietro, R.B. (2016). "The impact of local food marketing on purchase decision and willingness-to-pay in a foodservice setting." Journal of Foodservice Business Research, 19(1), in press.
(This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 35% to this article.)

DiPietro, R.B. and Peterson, R. (2015). "Exploring cruise experiences, satisfaction and loyalty: The case of Aruba as a small-island tourism economy." Accepted by the International Journal of Hospitality and Tourism Administration on April 2, 2015, in press.
(This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.)

Harris, K., Murphy, K.S., DiPietro, R.B., and Rivera, G. (2015). "Food safety inspection results:  A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants in five of the largest U.S. tourist destination cities." International Journal of Hospitality Management, 46, p. 190-199. 
(This journal is ranked as the second ranked hospitality journal by McKercher et al, (2006). It ranks 3rd in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 25% to this article.)

Barrows, C., Vieira, E.T., and DiPietro, R.B. (2015). "Increasing the effectiveness of benchmarking in the restaurant industry." Accepted by the International Journal of Process Management and Benchmarking on January 10, 2015, in press.
(Dr. DiPietro contributed approximately 35% to this article.)

Campbell, J., and DiPietro, R.B. (2015). "Sign of the times: Testing consumer response to local food signage within a casual dining restaurant." Accepted by Journal of Retailing and Consumer Services on June 8, 2014, in press.
(This journal is ranked as a top tier journal (A rating) in retailing. Dr. DiPietro contributed approximately 50% to this article.)

Frash, R.E., DiPietro, R.B., and Smith, W. (2015). "Local food in U.S. multi-unit restaurants. Journal of Hospitality Marketing and Management, 24(4), 411-434.
(This journal is ranked 6th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 35% to this article.)

DiPietro, R.B., and Campbell, J. (2014). "The influence of servicescape and local food attributes on pleasure and revisit intention in an upscale casual dining restaurant." FIU Hospitality Review, 31(4), Article 1. 
(This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 50% to this article.) 

Cao, Y., DiPietro, R.B., and Kock, G. (2014). "Customer satisfaction and behavioral intentions: A case study of tourists in Aruba." FIU Hospitality Review, 31(4), Article 8. 
(This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 50% to this article.)

Campbell, J., DiPietro, R.B., and Remar, D. (2014). "Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer’s willingness-to-pay." International Journal of Hospitality Management, 42, p. 39-49. 
(This journal is ranked as the second ranked hospitality journal by McKercher et al, (2006). It ranks 3rd in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 35% to this article.)

Bufquin, D., Partlow, C., and DiPietro, R.B. (2014). "Measuring restaurant patron’s perceptions and expectations: An importance-performance analysis using the DinEX scale." Journal of Foodservice Business Research, 18(3). RM 
(This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.)

Harris, K.J., DiPietro, R.B., Murphy, K.S., and Rivera, G. (2014). "Critical food safety violations in Florida: Relationship to location and chain vs. non-chain restaurants." International Journal of Hospitality Management, 38, p. 57-64. MUM 
(This journal is ranked as the second ranked hospitality journal by McKercher et al, (2006). It ranks 3rd in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.)

DiPietro, R.B., Kline, S.F., Nierop, T. (2014). "Motivation and satisfaction in lodging employees: An exploratory look at Aruba. Journal of Human Resources in Hospitality and Tourism, 13(3), 253-276. HRM 
(This journal is ranked as the tenth ranked hospitality journal by McKercher et al, (2006). It ranks 10h in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 80% to this article.)

DiPietro, R.B. and Partlow, C. (2014). "Customer expectations of casual dining restaurants." International Journal of Hospitality and Tourism Administration, 15(4), 376-393. MUM 
(This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.)

DiPietro, R.B., Cao, Y., and Partlow, C. (2013). "Green practices in upscale foodservice operations: Customer perceptions and purchase intentions."
International Journal of Contemporary Hospitality Management, 25(5), 779-796. G/MUM 
(This journal is ranked as the fourth ranked hospitality journal by McKercher et al, (2006). It ranks 5th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.)

DiPietro, R.B., Gregory, S., and Jackson, A. (2013). "Going green in quick service restaurants: Customer perceptions and intentions." International Journal of Hospitality and Tourism Administration, 14(2), 139-156.
(This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 65% to this article.)

Chu, Y.H., Jones, S.J., Frongillo, E.A., DiPietro, R.B., and Thrasher, J.F. (2014). "Investigating the impact of menu labeling on revenue and profit in a foodservice operation." Journal of Foodservice Business Research, 17 (3), 215-227. MUM 
(This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 30% to this article.)

DiPietro, R. B., Crews, T.B., Gustafson, C., and Strick, S. (2012). "The use of social networking sites in the restaurant Industry: Best practices." Journal of Foodservice Business Research,15(3). MUM.
(This journal is the 9th ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM's internal list of hospitality journals. Dr. DiPietro contributed approximately 25% to this article.)

DiPietro, R. B., and Gregory, S. (2012). "Customer perceptions regarding green restaurant practices: A comparison between fast food and upscale casual restaurants." FIU Hospitality Review, 30(1). 
(This journal is the 6th ranked hospitality journal by McKercher et al, (2006). It ranks 10th in the School of HRTM's internal list of hospitality journals. Dr. DiPietro contributed approximately 80% to this article.)

Crews, T.B., and DiPietro, R. B. (2011). "Teaching social media marketing using restaurant industry examples." Journal of Business and Training Education, (20), 45-53. MUM. 
(Dr. DiPietro contributed approximately 50% to this article. Acceptance rate for this business education journal is approximately 35%.)

DiPietro, R. B., Parsa, H.G., Gregory, A. (2011). "Do restaurant QSC inspections lead to better financial performance? An empirical investigation." International Journal of Contemporary Hospitality Management, 23(7).

DiPietro, R. B., and McLeod, B. (2011). "Perceived work status and turnover intentions in casual dining restaurant employees." FIU Hospitality Review, 29(2), 70-87.

Upchurch, R.S., DiPietro, R. B., Curtis, C., Hahm, J. (2010). "Organizational commitment in the restaurant industry: A research Note." Journal of Foodservice Business Research, 13(2).

Suboleski, S., Kincaid, C.S., and DiPietro, R. B. (2009). "An exploratory study of multi-unit restaurant management training: A qualitative perspective." Journal of Human Resources in Hospitality and Tourism, 8(2) (in press).

Murphy, K.S., DiPietro, R. B., Rivera, M., Muller, C.C. (2009). "An exploratory case study of factors that impact the turnover intentions and job satisfaction of multi-unit managers in the casual theme segment of the U.S. restaurant industry." Journal of Foodservice Business Research, (in press).

DiPietro, R. B., Rompf, P., Breiter, D., Godlewska, M. (2008). "Destination selection variables: A comparison among members of three event management Associations." Journal of Convention and Event Tourism, 9(4), 258-276.

Kock, G., Hara, T., Breiter, D., DiPietro, R. B. (2008). "Proposing a regional impact based feasibility study framework for convention centers: A quantitative analysis of the orange county convention center (OCCC)." Journal of Convention and Event Tourism, 9(4), 309-340.

Grünhagen, M., DiPietro, R. B., Stassen, R.E., and Frazer, L. (2008). "The effective delivery of franchisor services: A comparison of U.S. and German support practices for franchisees." Journal of Marketing Channels, 15(4), 315-335.

Rivera, M., DiPietro, R. B., Murphy, K.S., Muller, C.C. (2008). "Multi-unit managers: Training needs and competencies for casual dining restaurants." International Journal of Contemporary Hospitality Management, 20(4).

DiPietro, R. B., and Milman, A. (2008). "Retention factors of hourly employees in the casual dining restaurant segment." International Journal of Hospitality and Tourism Administration, 9(3), 244-266.

DiPietro, R. B., Severt, D., Welsh, D.H.B., and Raven, P.V. (2008). "Franchisee leadership traits vs. manager leadership traits: An exploratory study comparing hope, leadership, commitment and service quality delivery." International Entrepreneurship and Management Journal, 4(1), 63-78.

DiPietro, R. B., and Pizam, A. (2008). "Employee alienation in the quick service restaurant industry." Journal of Hospitality and Tourism Research, 32(1), 22-39. DiPietro, R. B. (2007). "Management Retention Factors in the School Foodservice Industry". FIU Hospitality Review, 25(1), 10-21.

Shani, A., and DiPietro, R. B. (2007). "Vegetarians: A typology for foodservice menu development." FIU Hospitality Review, 25(2), 66-74.

DiPietro, R. B., Thozur, S., and Milman, A. (2007). "Employee retention factors in the United Kingdom quick service restaurant industry." Journal of Foodservice Business Research, 10(4), 39-61.

DiPietro, R. B., Murphy, K.S., Rivera, M., and Muller, C.C. (2007). "Multi-unit management key success factors in the casual dining restaurant industry: A case study." International Journal of Contemporary Hospitality Management, 19(6/7), 524-536.

Severt, D., Xie, L., and DiPietro, R. B. (2007). "Determinants of employee turnover intentions: A case study of university food service." Journal of Foodservice Business Research, 10 (3), 25-56.

DiPietro, R. B., Welsh, D.H.B., Raven, P.V., and Severt, D. (2007). "A measure of hope in franchise systems: Assessing franchisees, top executives, and franchisors." Journal of Leadership and Organizational Studies, 13(3), 61-68.

DiPietro, R. B., Wang, Y., Rompf, P., and Severt, D. (2007). "At destination visitor information search." International Journal of Tourism Research, 9, 175-188.

Muller, C.C., and DiPietro, R. B. (2007). "A theoretical framework for multi-unit management development in the 21st century." Journal of Foodservice Business Research, 9(2/3), 7-26.

DiPietro, R. B., and Condly, S. J. (2007). "Employee turnover in the hospitality industry: An analysis based on the CANE model of motivation." Journal of Human Resources in Hospitality and Tourism, 6(1), 1-22.

DiPietro, R. B., and Strate, M. (2007). "Management perceptions of older employees in the U.S. quick service restaurant industry." Journal of Foodservice Business Research, 9(2/3), 169-186.

Murphy, K.S., DiPietro, R. B., and Murmann, S. (2007). "A proposed research agenda for the refinement of the high performance work system construct in the U.S. restaurant industry." International Journal of Hospitality and Tourism Administration, 8(4), 99-116.

Gregory, S., McTyre, C., and DiPietro, R. B. (2006). "Fast food to healthy food: A paradigm shift." International Journal of Hospitality and Tourism Administration, 7(4), 43-64.

Murphy, K.S., and DiPietro, R. B. (Fall, 2005). "Management compensation as a value-adding competitive method for casual theme restaurants." FIU Hospitality Review, 23(2), 33-42.

DiPietro, R. B., Severt, D., Rompf, P., and Ricci, P. (2005). "Who is referring whom and to where: Visitor at-destination search activities for travel-related services." FIU Hospitality Review, 23(1), 51-63.

Roseman, M., and DiPietro, R. B. (2005). "An exploratory study of quick service restaurants' changing menus." Journal of Nutrition in Menu and Recipe Development, 3(3/4), 103-119.

DiPietro, R. B. (2005). "The case against multibranding strategy." Cornell Restaurant and Hotel Administration Quarterly, 46(1), 1-4.

Rompf, P., DiPietro, R., and Ricci, P. (2005) "'Locals' involvement in travelers' informational search and venue decision strategies while at destination." Journal of Travel and Tourism Marketing, 18(3), 11-22.

DiPietro, R. B., Tesone, D.V. and Chen, P.J. (2005). "Hospitality student expectations: Is there a relationship with factors of hope?" Journal of Human Resources in Hospitality and Tourism, 4(1).

Tesone, D.V., DiPietro, R. and Ricci, P. (2005). "Applications of hope in the practice of hospitality management." Praxis-The Journal of Applied Hospitality Management, 7(1), 96-109.

DiPietro, R. B. (2004). "Return on investment in managerial training: Does the method matter?" Journal of Foodservice Business Research/International Journal of Hospitality and Tourism Administration special issue, 7(4), 79-96.

DiPietro, R. B., Roseman, M., and Ashley, R. (2004). "A study of consumers' response to quick service restaurants' healthy menu items: Attitudes versus behavior." Journal of Foodservice Business Research / International Journal of Hospitality and Tourism Administration special issue, 7(4), 59-78.

DiPietro, R. B., and Milman, A. (2004). "Hourly employee retention factors in the quick service restaurant industry." International Journal of Hospitality and Tourism Administration, 5(4), 31-51.

Professional affiliations

International Council on Hotel, Restaurant and Institutional Education
National Restaurant Association
International Association of Franchising