Education

Ph.D., Community and Human Resources, University of Nebraska-Lincoln
MBA, University of Nebraska-Lincoln
B.S., University of Nebraska-Lincoln

Background

Robin B. DiPietro serves as director of the International Institute for Foodservice Research and Education and professor. She has also served as director of the School of Hospitality and Tourism Management. 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, 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, 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. DiPietro 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. 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.

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 more than 100 publications on a range of topics in the foodservice and hospitality industries.

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In the Media

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2023

• South Carolina opens its arms to tourism industry: WRDW
• Columbia restaurants struggle with low staff, high turnover, creating long waits for customers: MSN, The State

2022

• Cambria Hotel celebrates grand opening with $5K donation to USC: Cola Daily
• 'Tip or Die': Restaurant's Tipping Policy Divides Internet: Newsweek
• Minnesota restaurant pros offer tips for navigating the new world of tipping: StarTribune
• The bar where women’s sports come to play: AP
• Why drive-thrus are becoming more crucial to the future of Columbia restaurants: Post & Courier

2021

• Experts see reason for optimism in evolving hospitality industry: Columbia Regional Business Report
• State of the tourism industry: Career IQ Aruba
• UofSC hospitality and tourism program leads SEC, top 10 in U.S.: ColaDaily
• Myrtle Beach businesses know people are tired of masks, but COVID is raging – again: The Sun News
• Reducing Food and Disposal Waste: AllinFoodz podcast
• Starbucks is expanding rapidly in Columbia but that’s not slowing independent coffee shops: Post and Courier
• As bars lose liquor licenses, fate of Five Points up in the air: Daily Gamecock
• Leaving a tip is an American custom. Why that’s a problem: CNBC
• Bourbon’s aKat Hunter wins SC bartender award: ‘Columbia deserves recognition’: Post and Courier story on SCRLA awards

2020

• Top HR Challenges in the Hospitality Industry: HR Magazine
• In Columbia, current restaurant design trends reflect social media world, redefine ‘cozy’: Post & Courier
• Impact of COVID-19 pandemic on restaurant industry: ABC Columbia
• COVID-19 costing restaurants $200 billion: Lexington Chronicle
• When Tomorrow Comes: Post and Courier/Free Times
• Popular food delivery services cause concern among some local Columbia restaurants: The State

Research

• Multi-unit management in the hospitality industry
• Human resource issues related to foodservice management

Honors / 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 Hospitality 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

University of South Carolina

• HRTM 387 - Cruise Line Management
• HRTM 440 - Services Management for Hospitality and Tourism
• HRTM 490 - Hospitality Management Strategies
• HRTM 518 - Training and Development in the Hospitality Industry
• HRTM 570 - Advanced Foodservice Operations
• HRTM 576 - Franchising within the Hospitality Industry
• HRTM 740 - Service Management
• HRTM 798 - Independent Study- Cruise Line Management

University of Aruba

Visiting Professor:  January, 2011–March, 2011; March, 2014–May, 2014, January; 2016–March 2016; January 2018–March 2018

• Restaurant Management 
• Service Management 
• International Human Resource Management 
• International Management 
• Human Resource Management 
• Business Research Methodology

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

Un-Refereed Journal Articles (Industry Articles)

DiPietro, R. B. (2017). “Caribbean Sea Jazz Festival: Customer perceptions and economic impact on Aruba tourism development." Research report completed for Aruba Tourism Authority in December, 2017.

DiPietro, R. B. (2013). " 'Almost World Famous' tomato pie research." College of Hospitality, Retail and Sport Management.

DiPietro, R. B. (2011). "Turnover intentions in restaurants." South Carolina Hospitality Association Hospitality News, Winter Issue.

DiPietro, R. B. (2011). "Social networking in the restaurant industry." South Carolina Hospitality Association Hospitality News, Winter Issue.

DiPietro, R. B., and Friscoe, M.M. (2005). "Time is money? Time is everything: Proven techniques for improving staff meetings." Flame: The Magazine of the National Franchisee Association, 4, 32-33.

DiPietro, R. B. (2005). "Using case studies: Bringing reality into the classroom." University of Central Florida Faculty Focus, 4(4), 4-5.

DiPietro, R. B. (2005, October). "What keeps good employees?" QSR Magazine, 81, 129-137.

DiPietro, R. B. (2005, June). "Does multi-branding still work?" QSR Magazine, 77, 78-86.

Condly, S. and DiPietro, R. (2004). "Motivation in the hospitality industry." Incentive Performance Center. Retrieved on October 25, 2004 from incentivecentral.org.

DiPietro, R., and Severt, D. (2004). "What sets your restaurant apart?" Flame: The Magazine of the National Franchisee Association, 2004, Issue 3.

DiPietro, R. (2004) "Is your manager training program cost effective?" Flame: The Magazine of the National Franchisee Association, 2004, Issue 1, 16.

DiPietro, R. (2003). "Brand marketing." Flame: The Magazine of the National Franchisee Association, 2003, Issue 4, 38.

DiPietro, R. (2003). “'SMILE' Training." Flame: The Magazine of the National Franchisee Association, 2003, Issue 4, 29-31.

Refereed conference articles (proceedings)

In print:

Martin, D., DiPietro, R. B., and Pratt, T. (2018). "Surfacing antecedents of employee longevity in fine dining restaurants." International Conference on Tourism and Retail Management 2018, Macau, China, December 3–5, 2018.

Levitt, J.*, Taylor Jr., S.*, and DiPietro R. B. (2018). "First-time and repeat tourists’ perceptions of Aruban restaurants: An importance-performance competitor analysis." Presented at 23rd Annual Graduate Education & Graduate Student Research Conference in Hospitality and Tourism, Fort Worth, Texas, January 3–5, 2018.

Zhang, P., Levitt, J. A., DiPietro, R. B., and Fang, M. (December, 2017). "An analysis of food tourist behavior among unobserved heterogeneous groups." Conference paper (stand-up presentation) accepted for The 4th World Research Summit for Tourism and Hospitality, Orlando, Florida

Levitt, J., Pratt, T., and DiPietro, R. B. (2017). "LGBTQI Travel motivations and perceived image related to the Caribbean as an LGBTQI destination." Submitted for paper and presentation to International CHRIE conference on July 26, 2017.

Levitt, J., and DiPietro, R. B. (2017). "The influence of restaurant authenticity on customer satisfaction: Chain vs. independent." Submitted for paper and presentation to International CHRIE conference on July 26, 2017.

Taylor, Jr., S., DiPietro, R. B. (2017). "Assessing pop-up diners: Gender and generational differences regarding perceived experiential value and variety seeking behavior." Submitted for paper and presentation to International CHRIE conference on July 26, 2017.

Taylor, Jr., S., Levitt, J., and DiPietro, R. B. (2017). "Tourist perceptions of authentic Aruban restaurants: An importance-performance analysis." Submitted for paper and presentation to International CHRIE conference on July 26, 2017.

Pratt, T.J., and DiPietro, R. B. (2017). "The influence of guest perception of authenticity: The case of Aruban restaurants. Accepted for paper and presentation at the 22nd Annual Hospitality Graduate Conference, Houston, Texas, January 5–7, 2017.

Levitt, J., and DiPietro, R. B. (2017). "A comparison of perceived restaurant authenticity at independent and chain Italian restaurants." Accepted for paper and presentation at the 22nd Annual Hospitality Graduate Conference, Houston, Texas, January 5–7, 2017.

Taylor, Jr., S., Levitt, J., and DiPietro, R. B. (2017). "An assessment of the relationship between restaurant attributes and satisfaction at 3S destinations." Accepted for paper and presentation at the 22nd Annual Hospitality Graduate Conference, Houston, Texas, January 5–7, 2017.

Taylor, Jr., S., and DiPietro, R. B. (2017). "Pop-up restaurants: Increasing the experiential value of dining experiences." Accepted for paper and presentation at the 22nd Annual Hospitality Graduate Conference, Houston, Texas, January 5–7, 2017. 

Cao, Y., Li, R., DiPietro, R. B. (2016). "Memorable dining experiences: Formative index construction." Accepted for paper and presentation at International CHRIE conference on July 28, 2016.

Levitt, J., Zhang, P., DiPietro, R. B., Meng, F. (2016). "Food tourist segmentation: Attitudes and behavioral intentions based on food involvement and motivation." Accepted for paper and presentation at International CHRIE conference on July 28, 2016.

Levitt, J., DiPietro, R. B., Strick, S. (2016). "Southern restaurant perceived authenticity: Factors that influence perception and return intentions." Accepted for paper and presentation at International CHRIE conference on July 28, 2016.

Taylor, Jr., S., and DiPietro, R. B. (2016). "Generation perception and satisfaction differences related to restaurant service environment." Accepted for paper and presentation at International CHRIE conference on July 28, 2016.

Remar, D., Taylor, Jr., S., DiPietro, R. B. (2016). "Sustainability in university foodservice: The millennial perspective." Accepted for paper and presentation at International CHRIE conference on July 28, 2016.

Taylor, S. and DiPietro, R. B. (2016). "Craft beer drinkers’ motivation: An exploratory study." Accepted as a paper and presentation at the 21st Annual Hospitality Graduate Conference, Philadelphia, Pennsylvania., January 7–9, 2016.Taylor, S. and DiPietro, R. B. (2016). "Generational perception and satisfaction related to restaurant service environment." Accepted as a paper and presentation at the 21st Annual Hospitality Graduate Conference, Philadelphia, Pennsylvania, January 7–9, 2016.

Liu, H., Li, H., and DiPietro, R. B. (2016). "Impact of perceived authenticity: A case study of an independent Italian restaurant. Accepted as a paper and presentation at the 21st Annual Hospitality Graduate Conference, Philadelphia, Pennsylvania., January 7–9, 2016.

Bufquin, D., DiPietro, R. B., Partlow, C., Smith, S., and DiStefano, C. (2015). “How important is it for co-workers and general managers to be evaluated by employees as warm and competent individuals? The case of casual dining restaurants.” Presented as paper and presentation at 3rd World Research Summit Conference hosted at University of Central Florida, Rosen College of Hospitality Management on December 15, 2015.

Taylor, S. and DiPietro, R. B. (2015). "Foodservice and retail management competencies: The C-Store industry evolution." Presented as paper and presentation at 20th Annual Hospitality Graduate Conference, Tampa, Florida, January 8–10, 2015.

Levitt, J., Strick, S., and DiPietro, R. B. (2015). "Knowledge and perceptions of school foodservice employees related to farm to school programs." Presented as paper and presentation at 20th Annual Hospitality Graduate Conference, Tampa, Florida, January 8-10, 2015.

Costen, W., Daniell, R., DiPietro, R. B., and Clifton, C. (2014). "LGBT tourists’ motivations: Exploring an emerging tourism platform." Presented as paper and presentation to International CHRIE Conference for August 2014.

Remar, D., DiPietro, R. B., and Parsa, H. G. (2014). "Health consciousness, menu information and consumers’ purchase intentions: An empirical investigation." Presented as paper and presentation to International CHRIE Conference for August 2014.

Bufquin, D., Partlow, C., and DiPietro, R. B. (2014). "Influence of DinEX performance attributes on customers’ satisfaction and behavioral intentions in a casual restaurant setting." Paper and presentation at 19th Annual Hospitality Graduate Conference, Houston, Texas, January 3–5, 2014.

Remar, D., and DiPietro, R. B. (2014). "Predicting sustainable behavior: Students’ willingness to participate in a reusable container program." Paper and presentation at 19th Annual Hospitality Graduate Conference, Houston, Texas, January 3–5, 2014.

Remar, D., and DiPietro, R. B. (2013). "College students’ perceptions and awareness of campus sustainability initiatives." Paper and presentation at SECHRIE Conference on February 22, 2013.

DiPietro, R. B. and Kline, S. F. (2013). "Motivational factors for lodging employees in Aruba." Paper and presentation at SECHRIE Conference on February 22, 2013.

Malek, K., Kline, S., DiPietro, R. B., Meng, F., and Dickson, D. (2013). "Manager training in the hotel environment and its effect on employee turnover intentions." Paper and presentation at 18th Annual Hospitality Graduate Conference, Seattle, Wash., January 3–5, 2013.

Cao, Y., DiPietro, R. B., and Kock, G. (2013). "Customer satisfaction and behavioral intentions: A case study of tourists in Aruba." Paper and presentation at 18th Annual Hospitality Graduate Conference, Seattle, Washs, January 3–5, 2013.

DiPietro, R. B., and Partlow, C. (2012). "Key attributes of casual dining restaurants: Guest perceptions. Paper and presentation at SECHRIE Conference on February 17, 2012.

DiPietro, R. B., Kline, S. K., and Nierop, T. (2012). "The relationship of generational cohort and motivation in hotel employees: A pilot study of Aruba." Paper and presentation at International CHRIE summer conference, August 2, 2012.

Chu, Y. H., Jones, S. J., Frongillo, E. A., Thrasher, J. F., and DiPietro, R. B. (2012). "Modifying placement and simplifying menu labels in a foodservice operation reduces the energy content purchased by patrons." Paper and presentation for Experimental Biology Conference, June 2012.

Cao, Y., and DiPietro, R. B. (2012) "Going green in university foodservice operations: Customer perceptions and purchase intentions." Paper and presentation at I-CHRIE Graduate Conference, January 5, 2012.

DiPietro, R. B., and Partlow, C. (2011). "Perceptions of green practices in a university foodservice operation." Paper and presentation at SECHRIE Conference on October 14, 2011.

Kock, G., Hara, T., Murphy, K. S., and DiPietro, R. B. (2011). “Food and tourism- slow food’s role in promoting sustainable agriculture.” Accepted as paper and presentation at Food & Agriculture Under the Big Sky: People, Partnerships, Policies conference on June 9, 2011.

DiPietro, R. B., Gustafson, C., Crews, T., and Strick, S. (2010). “Social networking: Is it all the rage in restaurants?” Paper and presentation at SECHRIE Conference on October 9, 2010, pgs. 32–36.

DiPietro, R. B., Gregory, A., and Parsa, H. G. (2010). "Do QSC inspections lead to better financial performance?" Paper and presentation at International CHRIE Conference, July 2010.

DiPietro, R. B., Gregory, S., and Jackson, A. (2010). "Going green in quick service restaurants: Customer perceptions and intentions.” Paper and presentation at International CHRIE Conference, July 2010.

DiPietro, R. B., McLeod, B. (2010). "An exploration of turnover intention in casual dining restaurant employees." Paper and presentation at International CHRIE Conference, July 2010.

Jackson, A., DiPietro, R. B., and Gregory, S. (2010). “Who cares? Consumer perception of green practices in quick service restaurants.” Paper and presentation at the Hospitality Graduate Conference on January 7, 2010.

Welsh, D. H. B., Raven, P. V., and DiPietro, R. B. (2007). “A comparison of entrepreneurial traits among franchisees, franchisors & franchise executives: A surprising finding.” Paper and presentation for International Entrepreneurship Conference in Gdansk, Poland on July 8–11, 2007.

Murphy, K. S., DiPietro, R. B., Rivera, M., and Muller, C. C. (2007). “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.” Paper and presentation for the Hospitality and Leisure: Business Advances and Applied Research Conference on July 20, 2007.

Dickson, D. R., DiPietro, R. B., and Iskat, W. (2007). “Playing in the classroom.” Paper and presentation at EuroCHRIE on October 24, 2007.

Welsh, D. H. B., DiPietro, R. B., Raven, P. V., and Severt, D. (2007). “Self-assessed leadership hope level of franchised systems: Franchisees, top executives, and franchisors.” Paper and presentation for the International Society of Franchising Conference in Las Vegas, Nevada, February 22–24, 2007.

Grunhagen, M., DiPietro, R. B., Stassen, R. E., Frazer, L. (2007). “The effective delivery of franchisor services: A comparison of U.S. and German support practices for franchisees.” Paper and presentation for the International Society of Franchising Conference in Las Vegas, Nevada, February 22–24, 2007.

Suboleski, S., Kincaid, C. S., and DiPietro, R. B. (2007) “An exploratory study of multi-unit restaurant management training.” Paper and presentation at 9th Annual Graduate Education and Graduate Student Research Conference, Houston, Texas, January 4–6, 2007.

DiPietro, R. B., Wang, R., Rompf, P., Severt, D., and Cobos, L. (2006) “At destination visitor information search.” Paper and presentation for International CHRIE Conference, July 26–29, 2006.

Strate, M. and DiPietro, R. B. (2006) “Older workers, new directions.” Paper and presentation for the Academy of Human Resource Development, February, 2006.

DiPietro, R. B., Severt, D., and Welsh, D. H. B. (2005) “Self-assessed leadership traits of franchisees versus managers: Is there hope?” Paper and presentation for United States Association of Small Business and Entrepreneurship, Annual Conference Presentation and Conference Proceedings, Indian Wells, Calif., January16, 2005.

Condly, S. J., and DiPietro, R. B. (2005). “Motivation and employee turnover: diagnostic and prescriptive technologies.” Paper and presentation for American Society for Training and Development (ASTD) 2005 International Conference & Exposition.

DiPietro, R. B., and Milman, A. (2005). “Retention factors of hourly employees in the casual dining restaurant segment.” Paper and presentation for International CHRIE Conference Proceedings, July 27–30, 2005.

Ricci, P., Tesone, D. V., and DiPietro, R. B. (2004). “Job competency expectations for lodging managers: A comparison of college graduates.” Paper for Frontiers in Southeast CHRIE Hospitality and Tourism Research, 8(2).

Roseman, M., and DiPietro, R. B. (2004). “Quick service restaurants: Changing menus for changing times.” Paper for Frontiers in Southeast CHRIE Hospitality and Tourism Research, 8(2).

Roseman, M., and DiPietro, R. B. (2004). “Content analysis of consumers’ attitudes toward healthy eating.” Paper for Frontiers in Southeast CHRIE Hospitality and Tourism Research, 8(2).

DiPietro, R., Rompf, P., Ricci, P., and Severt, D. (2004). “Who is referring whom and to where: Visitor at-destination search activities for travel-related services.” Paper and presentation for International CHRIE for conference proceedings at the CHRIE International Conference, July 28–31, 2004.

Tesone, D. V., Ricci, P., and DiPietro, R. B. (2004). “Hospitality employee privacy rights: Divided interpretations.” Paper for Frontiers in Southeast CHRIE conference proceedings, 7(2).

Roseman, M. and DiPietro, R. (2004). “A study of consumers’ response to fast food restaurants’ healthy menu items.” Paper for Frontiers in Southeast CHRIE conference proceedings, 7(2).

Severt, D., Rompf, P., Wang, R., and DiPietro, R. B. (2004). “Gratuitous referrals: The at-destination traveler’s perspective.” Paper for Frontiers in Southeast CHRIE conference proceedings, 7(2).

DiPietro, R. B. (2004). “Entrepreneur education: A comparison study of three distinct training methods and business outcomes.” Paper for United States Association of Small Business and Entrepreneurship, Annual Conference, Dallas, Texas, January16, 2004.

Tesone, D. V., DiPietro, R., and Ricci, P., (2003). “Hospitality student success: Could it be a matter of hope?” Paper for Frontiers in Southeast CHRIE Hospitality and Tourism Research, 7(1).

DiPietro, R., Ricci, P., and Rompf, P., (2003). “Who is referring whom: A gratuitous referral cross-study overview”, Paper for Frontiers in Southeast CHRIE Hospitality and Tourism Research, 7(1).

Refereed Conference Posters

Levitt, J. A., and DiPietro, R. B. (2018, January). "What is truly representative? A proposed study to develop a restaurant authenticity scale (RAS)." Poster presented at The 23nd Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Fort Worth, Texas.

Jin D.*, Levitt, J.* and DiPietro, R. B. (2018). "Caribbean Sea Jazz Festival: Customer perceptions and economic impact on Aruba tourism development." Poster presented at the 23rd Annual Graduate Education & Graduate Student Research Conference in Hospitality & Tourism, Fort Worth, Texas, January 3–5, 2018.

Levitt, J., Zhang, P., and DiPietro, R. B. (2017). "An analysis of factors influencing food tourist self-identity." Accepted for poster presentation at the 22nd Annual Hospitality Graduate Conference, Houston, Texas, January 5–7, 2017.

Taylor, Jr., S. and DiPietro, R. B. (2017). "What’s that smell? Effects of ambient scent on restaurant patrons’ memory & return intentions." Accepted for poster presentation at the 22nd Annual Hospitality Graduate Conference, Houston, Texas, January 5–7, 2017.

Zhang, P., Meng, F., Levitt, J.*, and DiPietro, R. B. (2016). "Examining food tourists’ intentions to consume local cuisine." Accepted as poster at TTRA Conference on June 15, 2016.

Levitt, J., DiPietro, R. B., and Meng, F. (2016). "An analysis of food tourist intentions to consume local cuisine." Accepted as poster at the 21st Annual Hospitality Graduate Conference, Philadelphia, Penn., January 7–9, 2016.

Remar, D. and DiPietro, R. B. (2015). "Using hierarchical linear modeling (HLM) to explore variations in restaurant consumers’ willingness to pay for sustainable practices." Accepted as poster at 20th Annual Hospitality Graduate Conference, Tampa, Florida, January 8–10, 2015.

Remar, D. and DiPietro, R. B. (2015). "The effects of local food descriptions and related menu information on consumers’ purchase behavior and attitudes towards a restaurant." Accepted as poster at 20th Annual Hospitality Graduate Conference, Tampa, Florida, January 8–10, 2015.

Remar, D. and DiPietro, R. B. (2013). "Generation Y: Perceptions and awareness of green restaurant practices." Accepted as poster presentation for 18th Annual Hospitality Graduate Conference, Seattle, Wash., January 3–5, 2013.

DiPietro, R. B. and Partlow, C. (2012). "Customer expectations of casual dining restaurants: The case of Liberty Tap Room." Accepted as poster presentation for International CHRIE summer conference on August 2, 2012.

Frash, R., DiPietro, R. B., Smith, W., and Luce, N. (2012). "Local foods: Will diners pay more?" Accepted as poster presentation for International CHRIE Conference, August 2, 2012.

Hough, D., Gregory, S., and DiPietro, R. B. (2010). “Restaurant triple bottom line: Balance between economic, social, and environmental policies.” Accepted as poster presentation for International CHRIE Conference, July 28–30, 2010.

Erlingsson, T., and DiPietro, R. B. (2009). “'How can we measure ‘true’ guest experience in the restaurant industry?” Accepted as poster presentation for EuroCHRIE Conference in Helsinki, Finland on October 22, 2009.

DiPietro, R. B. (2008). “Employee alienation in the quick service restaurant industry.” Presented as poster session at the College of Education and Human Sciences 2008 Showcase on November 14, 2008.

DiPietro, R. B., Iskat, W., and Dickson, D.R. (2007). “The use of interactive role play as a teaching method in hospitality." Accepted as a poster presentation for Florida/Caribbean CHRIE meeting on March 31, 2007.

DiPietro, R. B. (2006) “Management retention factors in school foodservice.” Accepted for International CHRIE Conference Poster Presentation, July 26–29, 2006.

Murphy, K. S., DiPietro, R. B., and Kaufmann, T. J. (2005). “A proposed research agenda for determining best human resource practices in U.S. casual dining restaurants.” Accepted for poster presentation at the 11th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, January 5, 2006.

DiPietro, R. B., and Condly, S. (2005). “The relationship of motivation and performance variables in the hospitality industry: Fact or fiction?” Accepted for poster presentation to International CHRIE Conference, July 27–30, 2005.

DiPietro, R. B., and Roseman, M. (2005). “An exploration of restaurants’ healthy menu offerings: How restaurants are responding.” Accepted for poster presentation to International CHRIE Conference, July 27–30, 2005.

DiPietro, R. B. (2004). “Hope in hospitality: Is there a relationship between hope and performance?” Accepted for poster presentation for CHRIE International Conference, July 28–31, 2004.

Book Chapters

DiPietro, R. B. (2017). "To be green or not to be green: Costs and benefits related to sustainability decision making in the restaurant industry." In Economic Costs and Benefits for Decision Making in Foodservice. Edited by: Sharma, A. Oakville, Ontario: Apple Academic Press.

DiPietro, R. B. and Okumus, F. (2015). “Restaurant management and operations.” In Introduction to Hospitality Management (book chapter), Ed. Fevzi Okumus. 3.

DiPietro, R. B. (2014). “Training and certification: In researching the hazard in hazardous foods.” In Food Safety: Researching the Hazard in Hazardous Foods, Eds. Barbara Almanza and Richard Ghiselli, 169-190.

DiPietro, R. B. (2014, in press). “Franchising in the restaurant Industry.” In Hospitality Management Competency Based Instructional Modules (book chapter), Ed. Peter Szende.

DiPietro, R. B. (2013). “Multi-unit restaurant management” in Hospitality Management Competency Based Instructional Modules (book chapter), Ed. Peter Szende.

DiPietro, R. B. (2012). “The restaurant industry and restaurant segments” in Hospitality Management Competency Based Instructional Modules (book chapter), Ed. Peter Szende.

DiPietro, R. B. (2012). “Hotel co-branding agreements” in Hospitality Management Competency Based Instructional Modules (book chapter), Ed. Peter Szende.

DiPietro, R. B. (2011). “Independent and entrepreneurial operations” in Hospitality: An Introduction (14th Edition), Ed. Robert Brymer, 43–53.

DiPietro, R. B. (2008). “Human capital development: A return on investment perspective” in Handbook of Hospitality & Tourism Human Resource Management (book chapter), Eds. Abraham Pizam and Dana Tesone, 347–373.

Reynolds, D., and DiPietro, R. B. (2008). “Chain restaurant management”, book chapter in Operations Management in the Hospitality Industry, Eds. Peter Jones and Abraham Pizam, 367–385.

Muller, C. C., and DiPietro, R. B. (2007). “A theoretical framework for multi-unit management development in the 21st Century.” In D. Reynolds & K. Namasivayam (Eds.), Organizational Behavior and Human Resource Management in Foodservice. New York: Haworth Press, 7–27.
*Article reprint from Journal of Foodservice Business Research (2006), 9(2/3).

DiPietro, R. B., and Strate, M. (2007). “Management perceptions of older employees in the U.S. quick service restaurant industry." In D. Reynolds & K. Namasivayam (Eds.), Organizational Behavior and Human Resource Management in Foodservice. New York: Haworth Press, 169–187.
*Article reprint from Journal of Foodservice Business Research (2006), 9(2/3).

Invited Presentations

DiPietro, R. B. (2016). “Ethics related to sustainability practices in foodservice.” Invited presentation at Ethics in Foodservice Decisions: Interdisciplinary Research Symposium in Foodservice Decisions on December 9, 2016.

DiPietro, R. B. (2015). “Positive strategies to motivate and achieve maximum results.” Invited workshop/presentation at the Hielan Restaurants (Chili’s franchisee) summer General Manager meeting in July, 2015.

DiPietro, R. B. (2014). “Talent management and developing human capital for sustainable hospitality operations.” Invited workshop/presentation at the AMISTAD (Aruba Management Institute of Sustainable Tourism and Development) Conference in Aruba.

DiPietro, R. B. (2013). “The changing role of universities and best practices in leading innovation.” Invited keynote presentation at the 1st annual Education Summit 2013 in Aruba sponsored by the University of Aruba and the Government of Aruba.

DiPietro, R. B. (2013). “Taking service quality to the next level: Creating an 'experience' for guests.” Presented to University of Netherlands Antilles (University of Curacao) Conference on Quality Assurance on March 15, 2013.

DiPietro, R. B. (2013). “Teamwork and communication” presented to the Nebraska Judicial Court System on June 20, 2013.

DiPietro, R. B. (2012). “All stressed out” and “Using teamwork to create a positive work environment.” Presented to Nebraska Judicial Court System on May 30, 2012.

DiPietro, R. B. (2012). “Serv Safe food safety training.” presented to Orange County Public Schools on May 2–5, 2012.

DiPietro, R. B. (2011). “Serv Safe food safety training” presented to Orange County Public Schools on April 27–30, 2011, May 18–22, 2011 and October 19–22, 2011.

Crews, T. B. and DiPietro, R. B. (2010). “Using Facebook and Twitter as marketing tools.” South Carolina Business Education Association (SCBEA) Convention, Myrtle Beach, S.C., February, 2010.

DiPietro, R. B. (2009). “The current state of the U.S. quick service restaurant industry.” Invited presentation for University of Nevada-Las Vegas, Singapore, October 13, 2009.

DiPietro, R. B. (2009–2010). “Current trends in the foodservice industry: Focus on service.” Invited presentation SSP International multi-unit managers in June and October, 2009 and October 2010 (Orlando, Florida, and Paris).

DiPietro, R. B. (2008). “Hospitality, restaurant and tourism management.” Invited presentation for the Metropolitan Hospitality Association on May 20, 2008.

DiPietro, R. B. (2008). “Hospitality, restaurant and tourism management: A partnership for the future.” Invited presentation for the Nebraska Hotel and Motel Association on March 18, 2008.

DiPietro, R. B. (2008). “Employee alienation in the quick service restaurant industry.” Invited presentation at the Midwest Association of Hospitality Educators Spring Conference on February 18, 2008.

DiPietro, R. B. (2008). “Creating the Midwest experience.” Invited Presentation at the Midwest Fruit Growers Association Conference on January 16, 2008.

Seminars/Workshops

DiPietro, R. B. (2015). “Developing communication skills for conflict resolution.” Half day workshop for general managers of Lizard’s Thicket restaurant group in September 2015.

DiPietro, R. B. (2015). “Creating a positive work environment through teamwork and effective communication.” Half day workshop presented to Nebraska District Court Clerk Supervisors on July 9, 2015.

DiPietro, R. B. (2015). “Building bench strength and developing teams.” Half day workshop for Welcome Break (UK foodservice operations) in February and April, 2015.

Knapp, W., DiPietro, R. B., & Strick, S. (2013-2015). “Farm to school.” Series of 12 workshops throughout the Columbia area on local foods and demonstrations with local foods recipes held in August and October.

DiPietro, R. B. (2013). “Building bench strength.” Half day workshop for SSP International in June, 2013.

DiPietro, R. B. (2012). “Building bench strength.” Half day workshop for SSP International in October, 2012.

DiPietro, R. B. (2008-2010). “Building bench strength.” Half day workshop for SSP International in February, April and June, 2008; June and October, 2009; October 2010.

DiPietro, R. B. (2010). “Foodservice trends.” Full day workshop for the South Carolina Association for the Blind, September 30, 2010.

DiPietro, R. B. (2006). “Teaching using case studies.” Workshop for faculty members at Rosen College of Hospitality Management, University of Central Florida, September, 2006.

DiPietro, R. B. (2005). “Teaching as an adjunct instructor.” Seminar/workshop for new adjunct instructors at Rosen College of Hospitality Management, University of Central Florida.

Grants and Contracts Received

• 2016: Aruba Tourism Authority: Restaurant Gap Analysis, PI, Aruba Tourism Authority, 100% of $19,998
• 2016: Sodexo — Sustainability Research Project, PI, Sodexo Foodservice, 100% of $10,000
• 2016: University of Aruba Project—Teaching and Research Grant, PI, University of Aruba, 100% of $854,280
• 2015–2019: National Association of Convenience Stores (NACS), PI, NACS, 75% of $19,942
• 2014–2015: USDA — Farm to School Grant with Lexington-Richland 5 School District, PI, USDA, 50% of $19,405
• 2014: Aruba Port Authority — Feasibility Study for Food and Beverage and Retail Operations, Co-PI, Aruba Port Authority, 50% of $2700
• 2014–2015: Sodexo — Sustainability Research Project, PI, Sodexho Foodservice, 100% of $10,000
• 2013–2014: Sodexo- Sustainability Research Project, PI, Sodexho Foodservice, 100% of $10,000
• 2012–2013: Sodexo — Sustainability Research Project, PI, Sodexho Foodservice, 100% of $10,000
• 2012: Lake City Restaurant Focus Group Grant, Co-PI, Palmetto Institute, 50% of $9,900
• 2011–2012: Bernie’s Chicken funded research gift, PI, Bernie’s Chicken, 100% of $1000
• 2010–2014: University of Aruba Project — Teaching and Research Grant, PI, University of Aruba, 50% of $683,424
• 2010–2020: Bonnaroo Group (Chili’s Restaurants) Research Grant/Funding Gift, PI, Bonnaroo Group, 100% of $25,000
• 2009: “The Use of Social Networking Sites in the Restaurant Industry,” Co-PI, Alfred P. Sloan Foundation Travel and Tourism Industry Center Grant, 25% of $10,000
• 2009: Orange County Public Schools — School Foodservice, Co-PI, Great American Bake Sale, 10% of $10,000
• 2009; Hooter’s Management Company funded research project, PI, Hooter’s Restaurants, 100% of $4,033
• 2008–2013: “The Impact of Human Resource Policies and Practices on the Motivation and Employee Turnover Intent in the Hospitality Industry,” PI, Agriculture Research Division HATCH Grant, 100% of $120,000*
  *left UNL in 2009
• 2008–2009: Green Tourism in the State of Nebraska: Extending and Improving Resources, Co-PI, University of Nebraska-Lincoln Extension Work Team Grant, 40% of $7300
• 2008: Hooter’s Management Company funded research project PI Hooter’s Restaurants 100% of $4070
• 2007: National Association of Catering Executives, Co-PI, National Association of Catering Executives, 25% of $66,950
• 2007: Hooter’s Management Company funded research project, PI, Hooter’s Restaurants, 100% of $5639
• 2004–2005: Society for Incentive Travel Executives Foundation Grant, Co-PI, SITE Foundation 30% of $15,000

Service Activities

Greater Community

• 2015–present City of Cayce- Zoning Appeals Board
• 2010–present Sierra Club- Columbia, SC Chapter, Member
• 2007–2009 Wilderness Ridge Homeowner Association, Member
• 2004–2007 Hunter’s Creek (Glenhurst) Neighborhood Association Social Committee Member
• 2000–2002 Lincoln Literacy Council Tutoring

Professional Community

• International Council of Hotel, Restaurant and Institutional Education
  (I-CHRIE): 
  –  2012–2014: Conference Symposium Track Chair
  –  2011–2012: President, SE Federation
  –  2010–2011: Vice President, SE Federation
  –  2005–2006: President,  Florida-Caribbean Chapter of CHRIE
  –  2004–2005: Vice President, Florida-Caribbean Chapter of CHRIE
  –  2003–present: Member
• 2010–present: National Restaurant Association
• 2008–2010: American Hotel and Lodging Association
• 2008–2010: Hospitality Sales and Marketing Association International, Advisory Board
• 2005–2008: Florida Restaurant Association, Member and Honorary Board of Directors
• 2004–present: United States Association of Small Business and Entrepreneurship (USASBE)
• 2003–2008: American Society for Training and Development

Scholarly Services

• 2016–present: Editor, Journal of Foodservice Business Research. Received stipend
• 2014–present: Ad Hoc Reviewer, Journal of Retailing and Consumer Services
• 2012–present: Editorial Review Board, International Journal of Hospitality Management
• 2010–present: Editorial Review Board. International Journal of Contemporary Hospitality Management
• 2010: Editor, Special Issue: "Worldwide Hospitality and Tourism Themes: How has the use of technology in the U.S. hospitality industry affected human resource practices and guest satisfaction levels in the industry?" Received stipend.
• 2009–present: Reviewer, Asia-Pacific Council on Hotel, Restaurant and Institution Education
• 2006–present Reviewer: Hospitality and Tourism Graduate Research Conference
• 2005–present: Reviewer, Competitive papers for International Council on Hotel, Restaurant and Institutional Education
• 2005–present: Editorial Review Board, Journal of Foodservice Business Research
• 2005–present: Editorial Review Board, International Journal of Hospitality and Tourism Administration
• 2004-2005 Reviewer: Competitive papers for United States Association for Small Business and Entrepreneurship (USASBE) conference
• 2004–2005: Ad Hoc Reviewer, Journal of Small Business Management
• 2004–present: Ad Hoc Reviewer, Human Resource Development Review
• 2004–present: Ad Hoc Reviewer, International Journal of Hospitality and Tourism Research
• 2004–present: Ad Hoc Reviewer, Cornell Hotel and Restaurant Administration Quarterly
• 2004–present: Ad Hoc Reviewer, Journal of Quality Assurance in Hospitality and Tourism

University

• 2015–2017: Global Carolina Regional Director, Aruba and the Caribbean, one course release
• 2014–2015: HRSM Dean’s Search Committee
• 2014–2017: Committee on Academic Responsibility
• 2012–2013: HRSM Dean’s Review Committee
• 2011–present: Provost’s Advisory Committee on Women’s Issues, New and Existing Policies Subcommittee
  2013–present: Provost’s Advisory Committee on Women’s Issues, Chair of the Subcommittee, New and Existing Policies Subcommittee
• 2011–present: President’s University Safety Committee
• 2010–2013: Faculty Senate Member, University of South Carolina
• 2007–2009: University of Nebraska-Lincoln Honor’s Program Representative
• 2007–2009: Faculty Senate Alternate, University of Nebraska-Lincoln
• 2006–2007: Faculty Senate Alternate, University of Central Florida
• 2005–2007: Research Week Committee, University of Central Florida
• 2005–2007: Faculty Center for Teaching and Learning Committee, University of Central Florida
• 2005–2006: Faculty Senate- University of Central Florida
• 2004–2006: Founder’s Day Committee, University of Central Florida

College

• 2015–2016: HRSM College Scholastic Standards and Petitions Committee
• 2012–present: HRSM Promotion and Tenure Committee
• 2010–2012: HRTM Director Search Committee
• 2010–2011: SPTE Faculty Search Committee
• 2009–2013: College Curriculum Committee, Chair
• 2007–2009: College Awards Committee, University of Nebraska-Lincoln
• 2007–2009: Community Resource and Development Action Team, University of Nebraska-Lincoln
• 2007–2009: Nutrition Action Team, University of Nebraska-Lincoln
• 2007–2009: Experiential Tourism Work Team, University of Nebraska-Lincoln
• 2004–2007: Member/Chairperson of College Award Committee, University of Central Florida
• 2004–2007: Faculty Advisor for College Hospitality Association
• 2004–2007: Graduate Curriculum Committee, University of Central Florida
• 2003–2006: Faculty Development Committee, University of Central Florida

Department

• 2015: HRTM McCutchen Director Search Committee, Chair
• 2009–present: HRTM Graduate Faculty Committee
• 2012–2014: HRTM IIFRE Search Committee, Chair
• 2010–present: Faculty Advisor for Eta Sigma Delta, University of South Carolina
• 2009–2013: Department Curriculum Committee, University of South Carolina
• 2007–2009: Faculty Advisor, Hospitality Sales and Marketing Association, University of Nebraska-Lincoln
• 2007–2009: Graduate Committee, University of Nebraska-Lincoln
• 2007–2009: Department Chairperson, Advisory Board, University of Nebraska-Lincoln
• 2007: Department Ad Hoc By-Laws Committee, University of Nebraska-Lincoln
• 2005–2006: Department Curriculum Committee, University of Central Florida
• 2004–2007: Faculty/Lab Manager Search Committees, six faculty members and one lab manager, University of Central Florida

Professional Affiliations

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