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

*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

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

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