Peer-Reviewed Journal Publications
* Ph.D. student
*Jin, D., DiPietro, R., Kim, K. K., Meng, F., & Torres, E. (2023). An interactive service recovery framework combining demand and supply approaches. International Journal of Hospitality Management, 109. https://doi.org/10.1016/j.ijhm.2022.103413
*Jin, D., DiPietro, R. B., Kim, K., Meng, F., & Torres, E. N. (2023). Influence of customer value mind-set on affective and behavioral service outcomes: role of the scope and scale of service offerings at various touchpoints. Journal of Hospitality Marketing & Management, 32(3), 340-362. https://doi.org/10.1080/19368623.2023.2173352
*Jadnanansing, M., DiPietro, R. B., & Dedroog, M. (2023). Perceptions and implications of implicit gender bias in the hotel sector in Aruba. International Hospitality Review. https://doi.org/10.1108/IHR-11-2022-0057
*Ma, F., Li, J., DiPietro, R. B., & Harris, K. (2023). Memorable dining experiences amidst the COVID-19 pandemic. International Journal of Contemporary Hospitality Management, 35(3), 871-892. https://doi.org/10.1108/IJCHM-01-2022-0117
*Levitt, J. A., DiPietro, R. B., Strick, S., Meng, F., Barrows, C. W. (2022). What is truly representative: The development of a comprehensive restaurant authenticity scale (RAS). Journal of Foodservice Business Research. https://doi.org/10.1080/15378020.2022.2101843
Shin, H., Jeong, M., So, K., & DiPietro, R. B. (2022). Consumers' experience with hospitality and tourism technologies: Measurement development and validation. International Journal of Hospitality Management, 106. https://doi.org/10.1016/j.ijhm.2022.103297
Li, J., Ma, F., & DiPietro, R. B. (2022). Journey to a fond memory: How memorability mediates a dynamic customer experience and its consequent outcomes. International Journal of Hospitality Management, 103. https://doi.org/10.1016/j.ijhm.2022.103205
Sharma, A., Chiles, R. M., DiPietro, R., Jayakumar, A., Jolly, P., Kesa, H., Monteiro, H., Roberts, K., & Saulais, L. (2022). Principles of foodservice ethics: A general review. International Journal of Contemporary Hospitality and Tourism, 34(1), 135-158. https://doi.org/10.1108/IJCHM-12-2020-1486
Jeong, M., Kim, K., Ma, F., & DiPietro, R. (2021). Key factors driving customers' restaurant dining behavior during the COVID-19 pandemic. International Journal of Contemporary Hospitality Management, 34(2), 836-858. https://doi.org/10.1108/IJCHM-07-2021-0831
*Levitt, J., & DiPietro, R. B. (2021). Authentic restaurants and food tourism: Food tourists versus general tourists. Journal of Gastronomy and Tourism, 5(4), 221-236. https://doi.org/10.3727/216929721X16105303036571
Chen, H. S., Severt, K., Shin, Y. H., & DiPietro, R. B. (2021). Invisible yet powerful: The unseen obstacles women leaders face in their hospitality careers. Journal of Human Resources in Hospitality & Tourism, 20(2), 249-269. https://doi.org/10.1080/15332845.2021.1872258
Peterson, R. R., & DiPietro, R. B. (2021). Is Caribbean tourism in overdrive? Exploring the antecedents and effects of overtourism in sovereign and non-sovereign small island tourism economies (SITES). International Hospitality Review, 35(1), 19-40. https://doi.org/10.1108/IHR-07-2020-0022
Harris, K., Taylor, Jr., S., & DiPietro, R. B. (2021). Antecedents and outcomes of restaurant employees' food safety intervention behaviors. International Journal of Hospitality Management, 94. https://doi.org/10.1016/j.ijhm.2021.102858
*Jin, D., DiPietro, R. B., & Watanabe, N. (2021). Customer online feedback with an identity versus no identity: The influence on review comments. Journal of Hospitality and Tourism Research, 46(2), 267-295. https://doi.org/10.1177/1096348020988889
Jadnanansing, M., Nierop, T., & DiPietro, R. B. (2021). Women in hospitality leadership: Barriers and best practices in Aruba. Journal of Human Resources in Hospitality & Tourism, 20(2), 174-197. https://doi.org/10.1080/15332845.2021.1872235
Peterson, R. R., DiPietro, R. B., & Harrill, R. (2020). In search of inclusive tourism in the Caribbean: Insights from Aruba. Worldwide Hospitality and Tourism Themes, 12(3), 225-243. https://doi.org/10.1108/WHATT-02-2020-0009
*Jin, D., Kim, K., & DiPietro, R. B. (2020). Workplace incivility in restaurants: Who’s the real victim? Employee deviance and customer reciprocity. International Journal of Hospitality Management, 86. https://doi.org/10.1016/j.ijhm.2020.102459
Taylor, Jr., S., DiPietro, R. B., So, K. K. F., Hudson, S., & Taylor, D. C. (2020). Will travel for beer: An assessment of beer-focused and non-beer focused tourists' perceived similarity, brand loyalty and place loyalty. Journal of Destination Marketing & Management, 15(3), 100405. https://doi.org/10.1016/j.jdmm.2019.100405
Taylor, Jr., S., & DiPietro, R. B. (2020). Assessing consumer perceptions of neolocalism: Making a case for microbreweries as place-based brands. Cornell Hospitality Quarterly, 61(2), 183-198. https://doi.org/10.1177/1938965519889292
*Jin, D., DiPietro, R. B., & Fan, A. (2020). The impact of customer controllability and service recovery type on customer satisfaction and consequent behavior intentions. Journal of Hospitality Marketing & Management, 29(1), 65-87. https://doi.org/10.1080/19368623.2019.1602095
Taylor, Jr., S., DiPietro, R. B., So, K. K. F., Taylor, D. C., & Hudson, S. (2020). Building consumer brand loyalty: An assessment of the microbrewery taproom experience. International Journal of Hospitality & Tourism Administration, 22(5), 567-589. https://doi.org/10.1080/15256480.2019.1708226
Taylor, Jr., S., & DiPietro, R. B. (2020). Neolocalism & the microbrewery experience: An assessment of consumer perceptions of neolocalism and its influences. Cornell Hospitality Quarterly, 61(2). https://doi.org/10.1177/1938965519889292
DiPietro, R. B., Martin, D., & *Pratt, T. (2019). Understanding employee longevity in independent fine dining restaurants: A grounded theory approach. International Journal of Contemporary Hospitality Management, Vol. 31(10), 4062-4085. https://doi.org/10.1108/IJCHM-10-2018-0869
DiPietro, R. B., Levitt, J., Taylor, Jr., S., & Neirop, T. (2019). First-time and repeat tourists' perceptions of authentic Aruban restaurants: An importance-performance-competitor analysis. Journal of Destination Marketing & Management, 14(2). https://doi.org/10.1016/j.jdmm.2019.100366
*Cao, Y., Li, X., DiPietro, R. B., & So, K. K. F. (2019). The creation of memorable dining experiences: Formative index construction. International Journal of Hospitality Management, 82, 308-317. https://doi.org/10.1016/j.ijhm.2018.10.010
*Zhang, P., Levitt, J. A., Meng, F., & DiPietro, R. B. (2019). An analysis of food tourists' behavior among unobserved heterogeneous groups. Tourism Analysis, 24(2), 177-192. https://doi.org/10.3727/108354219X15525055915527
Harris, K. J., DiPietro, R. B., Line, N. D., & Murphy, K. S. (2019). Restaurant employees and food safety compliance: Motivation comes from within. Journal of Foodservice Business Research, 22(1), 98-115. https://doi.org/10.1080/15378020.2018.1547037
*Levitt, J. A., *Zhang, P., DiPietro, R. B., & Meng, F. (2019). Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation. International Journal of Hospitality and Tourism Administration, 20(2), 129-155. https://doi.org/10.1080/15256480.2017.1359731
Blose, J. E., Frash, Jr., R. E., & DiPietro, R. B. (2019). A top box analysis of DinEX to improve restaurant efficiencies. International Journal of Hospitality and Tourism Administration, 20(2), 156-181. https://doi.org/10.1080/15256480.2017.1359732
Malek, K., Kline, S. F., & DiPietro, R. B. (2018). The impact of manager training on employee turnover intentions. Journal of Hospitality and Tourism Insights, 1(3), 203-219. https://doi.org/10.1108/JHTI-02-2018-0010
*Taylor, Jr., S., DiPietro, R. B., & So, K. K. F. (2018). Pop-up dining experiences: Increasing experiential value and relationship quality. International Journal of Hospitality Management, 74, 45-56. https://doi.org/10.1016/j.ijhm.2018.02.013
Meng, F., DiPietro, R. B., Gerdes, J. H., Kline, S., & Avant, T. (2018). How hotel responses to negative online reviews affect customers' perception of hotel image and behavioral intent: An exploratory investigation. Tourism Review International, 22(1), 23-39. https://doi.org/10.3727/154427218X15202734130422
DiPietro, R. B. (2018). Motorway services extraordinaire: Welcome break case study. Journal of Hospitality & Tourism Cases, 6(4), 73–78. https://www.chrie.org/assets/docs/JHTC-case-notes/JHTC-vol-6/JHTC_Vol6Issue4_DiPietro_case.pdf
Bufquin, D., DiPietro, R. B., Orlowski, M., & Partlow, C. (2018). Social evaluations of restaurant managers: The effects on frontline employees’ job attitudes and turnover intentions. International Journal of Contemporary Hospitality Management, 30(3), 1827–1844. https://doi.org/10.1108/IJCHM-11-2016-0617
*Liu, H., *Li, H., DiPietro, R. B., & Levitt, J. A. (2018). The role of authenticity in mainstream ethnic restaurants: Additional evidence from an independent full-service Italian restaurant. International Journal of Contemporary Hospitality Management, 30(2), 1035–1053. https://doi.org/10.1108/IJCHM-08-2016-0410
Bufquin, D., DiPietro, R. B., Partlow, C., & Smith, S. (2018). Differences in social evaluations and their effects on employee job attitudes and turnover intentions in a restaurant setting. Journal of Human Resources in Hospitality & Tourism, 17(3), 375-396. https://doi.org/10.1080/15332845.2018.1449550
DiPietro, R. B., & *Bufquin, D. (2018). Effects of work status congruence and perceived management concern for employees on turnover intentions in a fast casual restaurant chain. Journal of Human Resources in Hospitality & Tourism, (17(1), 38-59. https://doi.org/10.1080/15332845.2017.1328260
*Levitt, J. A., Meng, F., *Zhang, P., & DiPietro, R. B. (2017). Examining factors influencing food tourist intentions to consume local cuisine. Tourism and Hospitality Research, 19(3), 1-14. https://doi.org/10.1177/1467358417742687
*Taylor, Jr., S., & DiPietro, R. B. (2017). Segmenting craft beer drinkers: An analysis of motivations, willingness to pay and repeat patronage intentions. International Journal of Hospitality & Tourism Administration, 20(4), 432-448. https://doi.org/10.1080/15256480.2017.1397585
Harris, K. J., Murphy, K. S., DiPietro, R. B., & Line, N. D. (2017). The antecedents and outcomes of food safety motivators for restaurant workers: An expectancy framework. International Journal of Hospitality Management, 63, 53-62. https://doi.org/10.1016/j.ijhm.2017.02.004
Peterson, R. R., Harrill, R., & DiPietro, R. B. (2017). Sustainability and resilience in caribbean tourism economies: A critical inquiry. Tourism Analysis, 22(3), 407-419. https://doi.org/10.3727/108354217X14955605216131
*Bufquin, D., DiPietro, R. B., Park, J.-Y., & Partlow, C. (2017). Effects of social perceptions and organizational commitment on restaurant performance. Journal of Hospitality Marketing and Management, 26(7), 752-769. https://doi.org/10.1080/19368623.2017.1293580
DiPietro, R. B., & Peterson, R. (2017). Exploring cruise experiences, satisfaction and loyalty: The case of Aruba as a small-island tourism economy. International Journal of Hospitality and Tourism Administration, 18(1), 41-60. https://doi.org/10.1080/15256480.2016.1263170
DiPietro, R. B., & *Levitt, J. A. (2017). Restaurant authenticity: Factors that influence perception, satisfaction and return intentions at regional American-style restaurants. International Journal of Hospitality and Tourism Administration, 20(1), 101-127. https://doi.org/10.1080/15256480.2017.1359734
*Taylor, Jr., S., & DiPietro, R. B. (2017). Generational perception and satisfaction differences related to restaurant service environment. International Journal of Hospitality & Tourism Administration, 19(4), 374-396. https://doi.org/10.1080/15256480.2017.1348921
*Bufquin, D., DiPietro, R. B., Orlowski, M., & Partlow, C. (2017). The influence of restaurant co-workers’ perceived warmth and competence on employees’ job attitudes and turnover intentions: The mediating role of job attitudes. International Journal of Hospitality Management, 60, 13-22. https://doi.org/10.1016/j.ijhm.2016.09.008
DiPietro, R. B. (2017). Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead. International Journal of Contemporary Hospitality Management, 29(4), 1203-1234. https://doi.org/10.1108/IJCHM-01-2016-0046
*Bufquin, D., DiPietro, R. B., & Partlow, C. (2017). The influence of the DinEX service quality dimensions on casual dining restaurant customers’ satisfaction and behavioral intentions. Journal of Foodservice Business Research, 20(5), 542-556. https://doi.org/10.1080/15378020.2016.1222744
DiPietro, R. B., Khan, M. A., & *Bufquin, D. (2017). Customer perceptions of ‘McService’: Relationship with return intention. Journal of Foodservice Business Research, 20(3), 286-303. https://doi.org/10.1080/15378020.2016.1206775
DiPietro, R. B., *Remar, D., & Parsa, H. G. (2016). Health consciousness, menu information and consumer’s purchase intentions: An empirical investigation. Journal of Foodservice Business Research, 19(5), 497-513. https://doi.org/10.1080/15378020.2016.1189744
*Remar, D., Campbell, J., & 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), 89-108. https://doi.org/10.1080/15378020.2016.1129224
Harris, K. J., Murphy, K. S., DiPietro, R. B., & Rivera, G. L. (2015). Food safety inspection results: A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants. International Journal of Hospitality Management, 46, 190-199. https://doi.org/10.1016/j.ijhm.2015.02.004
Barrows, C. W., Vieira, Jr., E. T., & DiPietro, R. B. (2015). Increasing the effectiveness of benchmarking in the restaurant industry. International Journal of Process Management and Benchmarking, 6(1), 79-111. https://doi.org/10.1504/IJPMB.2016.073327
Frash, Jr., R. E., DiPietro, R. B., & Smith, W. (2015). Pay more for McLocal? Examining motivators for willingness to pay for local food in a chain restaurant setting. Journal of Hospitality Marketing and Management, 24(4), 411-434. https://doi.org/10.1080/19368623.2014.911715
*Bufquin, D., Partlow, C., & DiPietro, R. B. (2015). Measuring restaurant patron’s perceptions and expectations: An importance-performance analysis using the DinEX model. Journal of Foodservice Business Research, 18(3). https://doi.org/10.1080/15378020.2015.1051430
Campbell, J., & DiPietro, R. B. (2014). Sign of the times: Testing consumer response to local food signage within a casual dining restaurant. Journal of Retailing and Consumer Services, 21(5), 812-823. https://doi.org/10.1016/j.jretconser.2014.06.010
DiPietro, R. B., & 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. https://digitalcommons.fiu.edu/hospitalityreview/vol31/iss4/1
*Cao, Y., DiPietro, R. B., & Kock, G. (2014). Customer satisfaction and behavioral intentions: The case of Aruba — small island nation. FIU Hospitality Review, 31(4), Article 8. https://digitalcommons.fiu.edu/hospitalityreview/vol31/iss4/8
Campbell, J., DiPietro, R. B., & *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, 39-49. https://doi.org/10.1016/j.ijhm.2014.05.014
Harris, K. J., DiPietro, R. B., Murphy, K. S., & Rivera, G. (2014). Critical food safety violations in Florida: Relationship to location and chain vs. non-chain restaurants. International Journal of Hospitality Management, 38, 57-64. https://doi.org/10.1016/j.ijhm.2013.12.005
DiPietro, R. B., Kline, S. F., & Nierop, T. (2014). Motivation and satisfaction of lodging employees: An exploratory study of Aruba. Journal of Human Resources in Hospitality and Tourism, 13(3), 253-276. https://doi.org/10.1080/15332845.2014.866466
DiPietro, R. B., & Partlow, C. (2014). Customer expectations of casual dining restaurants: The case study of Liberty Tap Room. International Journal of Hospitality and Tourism Administration, 15(4), 376-393. https://doi.org/10.1080/15256480.2014.961794
*Chu, Y. H., Jones, S. J., Frongillo, E. A., DiPietro, R. B., & 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. https://doi.org/10.1080/15378020.2014.926739
DiPietro, R. B., *Cao, Y., & Partlow, C. (2013). Green practices in upscale foodservice operations: Customer perceptions and purchase intentions. International Journal of Contemporary Hospitality Management, 25(5), 779-796. https://doi.org/10.1108/IJCHM-May-2012-0082
DiPietro, R. B., Gregory, S., & Jackson, A. (2013). Going green in quick-service restaurants: Customer perceptions and intentions. International Journal of Hospitality and Tourism Administration, 14(2), 139-156. https://doi.org/10.1080/15256480.2013.782217
DiPietro, R. B., Crews, T. B., Gustafson, C., & Strick, S. (2012). The use of social networking sites in the restaurant industry: Best practices. Journal of Foodservice Business Research, 15(3), 265-284. https://doi.org/10.1080/15378020.2012.706193
DiPietro, R. B., & Gregory, S. (2012). A comparative study of customer perceptions regarding green restaurant practices: Fast food vs. upscale casual. FIU Hospitality Review, 30(1), Article 1. https://digitalcommons.fiu.edu/hospitalityreview/vol30/iss1/1
DiPietro, R. B., & McLeod, B. (2012). Perceived work status and turnover intentions of casual-dining restaurant employees. FIU Hospitality Review, 29(2), Article 5. https://digitalcommons.fiu.edu/hospitalityreview/vol29/iss2/5
Crews, T. B., & DiPietro, R. B. (2011). Teaching social media marketing using restaurant industry examples. Journal of Business & Training Education, (20), 45-53.
DiPietro, R. B., Parsa, H. G., & Gregory, A. (2011). Restaurant QSC inspections and financial performance: An empirical investigation. International Journal of Contemporary Hospitality Management, 23(7), 982-999. https://doi.org/10.1108/09596111111167560
Murphy, K. S., DiPietro, R. B., Kock, G., & Lee, S. (2011). Does mandatory food safety certification for restaurant employees improve inspection outcomes? International Journal of Hospitality Management, 30(1), 150-156. https://doi.org/10.1016/j.ijhm.2010.04.007
Upchurch, R. S., DiPietro, R. B., and McLeod, B. (2011). Timeshare owner preferences: An analysis of program and service relationships during recessionary times. FIU Hospitality Review, 28(2), Article 1. https://digitalcommons.fiu.edu/hospitalityreview/vol28/iss2/1
Severt, K., DiPietro, R. B., & Herrera, D. (2011). Examining technology adoption and management perception of inventory management systems: The case of Aruba restaurants. FIU Hospitality Review, 28(1), Article 3. https://digitalcommons.fiu.edu/hospitalityreview/vol28/iss1/3
Gregory, A., Wang, Y. R., & DiPietro, R. B. (2010). Towards a functional model of website evaluation: A case study of casual dining restaurants. Worldwide Hospitality and Tourism Themes, 2(1), 68-85. https://doi.org/10.1108/17554211011012603
DiPietro, R. B., & Wang, Y. R. (2010). Key issues for ICT applications: Impacts and implications for hospitality operations. Worldwide Hospitality and Tourism Themes, 2(1), 49-67. https://doi.org/10.1108/17554211011012595
Upchurch, R. S., DiPietro, R. B., Curtis, C. R., & Hahm, J. J. (2010). Research note: Organizational commitment in the restaurant industry. Journal of Foodservice Business Research, 13(2), 127-143. https://doi.org/10.1080/15378021003784871
Suboleski, S., Kincaid, C. S., & 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), 199-214. https://doi.org/10.1080/15332840802269833
Murphy, K. S., DiPietro, R. B., Rivera, M. A., & 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, 12(3), 200-218. https://doi.org/10.1080/15378020903158483
DiPietro, R. B., Breiter, D., Rompf, P., & Godlewska, M. (2008). An exploratory study of differences among meeting and exhibition planners in their destination selection criterion. Journal of Convention & Event Tourism, 9(4), 258-276. https://doi.org/10.1080/15470140802473689
Kock, G., Hara, T., Breiter, D., & DiPietro, R. B. (2008). Proposing a regional impact based feasibility studies framework for convention centers: A quantitative analysis of the Orange County Convention Center (OCCC). Journal of Convention & Event Tourism, 9(4), 309-340.https://doi.org/10.1080/15470140802546773
Grünhagen, M., DiPietro, R. B., Stassen, R. E., & 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. https://doi.org/10.1080/10466690802064034
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(6), 616-630. https://doi.org/10.1108/09596110810892191
DiPietro, R. B., & Milman, A. (2008). Retention factors of tipped hourly employees in the casual dining restaurant segment: Exploratory research in Central Florida. International Journal of Hospitality and Tourism Administration, 9(3), 244-266. https://doi.org/10.1080/15256480802096019
DiPietro, R. B., Severt, D., Welsh, D. H. B., & 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, 63-78. https://doi.org/10.1007/s11365-007-0042-3
DiPietro, R. B., & Pizam, A. (2008). Employee alienation in the quick service restaurant industry. Journal of Hospitality & Tourism Research, 32(1), 22-39. https://doi.org/10.1177/1096348007309567
DiPietro, R. B. (2007). Management retention factors in the school foodservice industry. FIU Hospitality Review, 25(1), Article 2. https://digitalcommons.fiu.edu/hospitalityreview/vol25/iss1/2
Shani, A., & DiPietro, R. B. (2007). Vegetarians: A typology for foodservice menu development. FIU Hospitality Review, 25(2), Article 5. https://digitalcommons.fiu.edu/hospitalityreview/vol25/iss2/5
DiPietro, R. B., Thozur, S. M., & Milman, A. (2007). Hourly employee retention factors in the United Kingdom quick service restaurant industry. Journal of Foodservice Business Research, 10(4), 39-61. https://doi.org/10.1300/J369v10n04_04
DiPietro, R. B., Murphy, K. S., Rivera, M., & 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(7), 524-536. https://doi.org/10.1108/09596110710818275
Severt, D., Xie, L., & DiPietro, R. B. (2007). Associations between organizational/individual factors and the intentions of employees: A case study of university food service. Journal of Foodservice Business Research, 10(3), 25-56. https://doi.org/10.1300/J369v10n03_03
DiPietro, R. B., Welsh, D. H. B., Raven, P. V., & 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. https://doi.org/10.1177/10717919070130030501
DiPietro, R. B., Wang, Y., Rompf, P., & Severt, D. (2007). At-destination visitor information search and venue decision strategies. International Journal of Tourism Research, 9(3), 175-188. https://doi.org/10.1002/jtr.600
DiPietro, R. B., & 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. https://doi.org/10.1300/J171v06n01_01
Murphy, K. S., DiPietro, R. B., & 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. https://doi.org/10.1300/J149v08n04_05
DiPietro, R. B., & Strate, M. L. (2006). Management perceptions of older employees in the U.S. quick service restaurant industry. Journal of Foodservice Business Research, 9(2-3), 169-185. https://doi.org/10.1300/J369v09n02_10
Muller, C. C., & DiPietro, R. B. (2006). A theoretical framework for multi-unit management development in the 21st century. Journal of Foodservice Business Research, 9(2-3), 7-25. https://doi.org/10.1300/J369v09n02_02
Gregory, S., McTyre, C., & DiPietro, R. B. (2006). Fast food to healthy food: A paradigm shift. International Journal of Hospitality and Tourism Administration, 7(4), 43-64. https://doi.org/10.1300/J149v07n04_03
DiPietro, R. B. (2006). Return on investment in managerial training: Does the method matter? Journal of Foodservice Business Research, 7(4), 79-96. https://doi.org/10.1300/J369v07n04_04
DiPietro, R. B., Roseman, M., & Ashley, R. (2006). A study of consumers' response to quick service restaurants' healthy menu items: Attitudes versus behavior. Journal of Foodservice Business Research, 7(4), 59-77. https://doi.org/10.1300/J369v07n04_03
Murphy, K. S., & DiPietro, R. B. (2005). Management compensation as a value-adding competitive method for casual theme restaurants. FIU Hospitality Review, 23(2), Article 4. https://digitalcommons.fiu.edu/hospitalityreview/vol23/iss2/4
DiPietro, R. B., Severt, D., Rompf, P., & Ricci, P. (2005). Visitor at-destination search activities for travel-related services. FIU Hospitality Review, 23(1), Article 6. https://digitalcommons.fiu.edu/hospitalityreview/vol23/iss1/6
Roseman, M., & DiPietro, R. B. (2005). An exploratory study of quick service restaurants’ changing menus. Journal of Nutrition in Menu and Recipe Development, 3(3-4), 103–120. https://doi.org/10.1300/J071v03n03_08
DiPietro, R. B. (2005). The case against multibranding strategy. Cornell Hospitality Quarterly, 46(1), 96-99. https://doi.org/10.1177/0010880404272302
Rompf, P., DiPietro, R., & Ricci, P. (2005). Locals' involvement in travelers' informational search & venue decision strategies while at destination. Journal of Travel and Tourism Marketing, 18(3), 11-22. https://doi.org/10.1300/J073v18n03_02
DiPietro, R. B., Tesone, D. V., & 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), 31-46. https://doi.org/10.1300/J171v04n01_03
Tesone, D. V., DiPietro, R., & 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. (2006). Return on investment in managerial training: Does the method matter? Journal of Foodservice Business Research, 7(4), 79-96. https://doi.org/10.1300/J369v07n04_04
DiPietro, R. B., Roseman, M., & Ashley, R. (2006). A study of consumers' response to quick service restaurants' healthy menu items: Attitudes versus behavior. Journal of Foodservice Business Research, 7(4), 59-77. https://doi.org/10.1300/J369v07n04_03
DiPietro, R. B., & Milman, A. (2004). Hourly employee retention factors in the quick service restaurant industry. International Journal of Hospitality and Tourism Administration, 5(4), 31-51. https://doi.org/10.1300/J149v05n04_02