1. A mixed-method review of work-family research in hospitality contexts. (December 2020) Authors: Zhao, Xinyuan (Roy); Ghiselli, Richard; Wang, Jiale; Law, Rob; Okumus, Fevzi; Ma, Jing Journal: Journal of hospitality and tourism management Issue: Volume 45(2020) Page Start: 213 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer's preferences among low-calorie food alternatives in casual dining restaurants. Issue 8 (26th June 2021) Authors: Sun, Xiaodi; Almanza, Barbara; Behnke, Carl; Ghiselli, Richard; Byrd, Karen Journal: International journal of contemporary hospitality management Issue: Volume 33:Issue 8(2021) Page Start: 2613 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Consumers' perception of reduced calorie meals: How low is "Low-Calorie"?. Issue 6 (1st November 2020) Authors: Sun, Xiaodi; Behnke, Carl; Almanza, Barbara; Ghiselli, Richard; Byrd, Karen Journal: Journal of foodservice business research Issue: Volume 23:Issue 6(2020) Page Start: 546 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Consumers' perception of reduced calorie meals: How low is "Low-Calorie"?. Issue 6 (1st November 2020) Authors: Sun, Xiaodi; Behnke, Carl; Almanza, Barbara; Ghiselli, Richard; Byrd, Karen Journal: Journal of foodservice business research Issue: Volume 23:Issue 6(2020) Page Start: 546 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Do the physical facilities in restaurants match older Americans' preferences?. Issue 3 (27th May 2017) Authors: Almanza, Barbara; Ma, Jing; Ghiselli, Richard; Lee, Ji-Eun; Behnke, Carl; Sydnor, Sandra; Park, Haeik; Kim, Jooho Journal: Journal of foodservice business research Issue: Volume 20:Issue 3(2017) Page Start: 321 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Food safety : researching the hazard in hazardous foods /: researching the hazard in hazardous foods. (2014) Editors: Almanza, Barbara; Ghiselli, Richard Record Type: Book Extent: 1 online resource (469 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Measuring, monitoring, and managing the green practices in mid-sized restaurants in China. Issue 1 (1st January 2016) Authors: Ma, Jing; Ghiselli, Richard Journal: Journal of foodservice business research Issue: Volume 19:Issue 1(2016) Page Start: 64 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Motivating frontline employees: Role of job characteristics in work and life satisfaction. (June 2016) Authors: Zhao, Xinyuan (Roy); Ghiselli, Richard; Law, Rob; Ma, Jing Journal: Journal of hospitality and tourism management Issue: Volume 27(2016) Page Start: 27 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Restaurant social media usage in China: A study of industry practices and consumer preferences. (8th June 2015) Authors: Ghiselli, Richard; Ma, Jing Editors: John Bowen, Dr Seyhmus Baloglu, Dr Journal: Worldwide hospitality and tourism themes Issue: Volume 7:Number 3(2015) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The effect of sensation seeking and emotional brand attachment on consumers' intention to consume risky foods in restaurants. Issue 3 (27th May 2017) Authors: Kim, Jooho; Almanza, Barbara; Ghiselli, Richard; Sydnor, Sandra Journal: Journal of foodservice business research Issue: Volume 20:Issue 3(2017) Page Start: 336 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗