Readings for this program are listed below. The readings are sorted by personal, topical, and research issues to correspond to the three writing projects in the course.
This link is for the Research Guide related to the program area. Links found in this Research Guide will lead you to websites, books, journals, and other resources connected to the program.
An interview with Peter J. Weien, general manager of the Gaylord Opryland Resort & Convention Center. (2014). Techniques: Connecting Education & Careers, 89(5), 14–15.
Mest, C. E. (2017). Young professionals weigh in on education and experience in hospitality: Changing the industry from the bottom up is on the minds of the next generation of hoteliers. Hotel Management (21582122), 232(14), 44–46.
Q & A. (2018). Orange County Business Journal, 41(22), 22.
The caterer interview John Williams. (2013). Caterer & Hotelkeeper, 203(4789), 22–25.
Emenaker, N. J., & Vargas, A. J. (2018). Nutrition and cancer research: Resources for the nutrition and dietetics practitioner. Journal of the Academy of Nutrition & Dietetics, 118(4), 550–554.
Jennings, L. (2017). Ending the meathead culture: The industry begins to call out sexual harassment and looks for a way forward. Restaurant Hospitality, 101(12), 36–40.
Muharrem, T., & Murat, K. (2010). Role of hospitality management in sport tourism. Ovidius University Annals, Series Physical Education & Sport/Science, Movement & Health, 10(2), 765–768.
Peregrin, T. (2018). Revisions to the code of ethics for the nutrition and dietetics profession. Journal of the Academy of Nutrition & Dietetics, 118(9), 1764–1767.
Pizam, A. (2014). Senior living facilities: The new frontier of hospitality management. International Journal of Hospitality Management, 43, 145–146.
Schaefer, M. (2015). Sector specific issues of management in hospitality sector-A suggested advisory. Scholedge International Journal of Business Policy & Governance, 2(7), 13–19.
Guchait, P., Lanza-Abbott, J., Madera, J. M., & Dawson, M. (2016). Should organizations be forgiving or unforgiving? A two-study replication of how forgiveness climate in hospitality organizations drives employee attitudes and behaviors. Cornell Hospitality Quarterly, 57(4), 379–395.
Jiang, L., & Alexakis, G. (2017). Comparing students’ and managers’ perceptions of essential entry-level management competencies in the hospitality industry: An empirical study. Journal of Hospitality, Leisure, Sport & Tourism Education (Elsevier Science), 20, 32–46.
Robinson, R. N. S., Solnet, D. J., & Breakey, N. (2014). A phenomenological approach to hospitality management research: Chefs’ occupational commitment. International Journal of Hospitality Management, 43, 65–75.
Rocks, T., Pelly, F., Slater, G., & Martin, L. A. (2017). Eating attitudes and behaviours of students enrolled in undergraduate nutrition and dietetics degrees. Nutrition & Dietetics, 74(4), 381–387.
Sladdin, I., Chaboyer, W., & Ball, L. (2018). Patients’ perceptions and experiences of patient‐centred care in dietetic consultations. Journal of Human Nutrition & Dietetics, 31(2), 188–196.
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