| Motivating frontline employees: Role of job characteristics in work and life satisfaction XR Zhao, R Ghiselli, R Law, J Ma Journal of Hospitality and Tourism Management 27, 27-38, 2016 | 164 | 2016 |
| Does hotel cleanliness correlate with surfaces guests contact? H Park, SF Kline, J Kim, B Almanza, J Ma International Journal of Contemporary Hospitality Management, 2019 | 41 | 2019 |
| Restaurant social media usage in China: A study of industry practices and consumer preferences R Ghiselli, J Ma Worldwide Hospitality and Tourism Themes, 2015 | 31 | 2015 |
| Measuring, monitoring, and managing the green practices in mid-sized restaurants in China J Ma, R Ghiselli Journal of foodservice business research 19 (1), 64-76, 2016 | 19 | 2016 |
| Cookbooks in US history: How do they reflect food safety from 1896 to 2014? BA Almanza, KS Byrd, C Behnke, J Ma, L Ge Appetite 116, 599-609, 2017 | 18 | 2017 |
| We stand by our brand: Consumers’ post-food safety crisis purchase intention and moral reasoning H Yu, TS Legendre, J Ma Journal of Business Research 132, 79-87, 2021 | 15 | 2021 |
| Food safety information on the internet: consumer media preferences J Ma, B Almanza, R Ghiselli, M Vorvoreanu, S Sydnor Food Protection Trends 37 (4), 247-255, 2017 | 15 | 2017 |
| The minimum wage, a competitive wage, and the price of a burger: Can competitive wages be offered in limited-service restaurants? J Ma, R Ghiselli Journal of Foodservice Business Research 19 (2), 131-146, 2016 | 14 | 2016 |
| Consumer perception of the food and drug administration’s newest recommended food facility inspection format: Words matter J Kim, J Ma, B Almanza Journal of Environmental Health 79 (10), 20-25, 2017 | 13 | 2017 |
| A blended model of restaurant deliveries, dine-in demand and capacity constraints J Ma, T Webb, Z Schwartz International Journal of Hospitality Management 96, 102981, 2021 | 12 | 2021 |
| The cleanliness of restaurants: ATP tests (reality) vs consumers’ perception TJ Kim, B Almanza, J Ma, H Park, SF Kline International Journal of Contemporary Hospitality Management 33 (3), 893-911, 2021 | 12 | 2021 |
| Microbial awareness and risk perceptions are key to thermometer ownership and use ES Her, BA Almanza, J Ma, L Ge, Y Liu, A Lando, F Wu, L Verrill Food Control 115, 107268, 2020 | 12 | 2020 |
| Do the physical facilities in restaurants match older Americans’ preferences? B Almanza, J Ma, R Ghiselli, JE Lee, C Behnke, S Sydnor, H Park, J Kim Journal of Foodservice Business Research 20 (3), 321-335, 2017 | 10 | 2017 |
| A mixed-method review of work-family research in hospitality contexts XR Zhao, R Ghiselli, J Wang, R Law, F Okumus, J Ma Journal of Hospitality and Tourism Management 45, 213-225, 2020 | 7 | 2020 |
| Hotel key cards: how clean is the first thing guests touch on their way to their rooms? H Park, J Kim, M Zhang, B Almanza, JJ Fisher, J Ma Journal of Environmental Health 80 (2), 16-19, 2017 | 7 | 2017 |
| Inspector perceptions of the Food and Drug Administration’s newest recommended food facility inspection format: Training matters J Ma, J Kim, B Almanza Journal of Environmental Health 79 (10), 26-31, 2017 | 6 | 2017 |
| Investigating the effects of explanatory-based food safety training: A model of domain knowledge theory perspective H Yu, J Ma, P Liu, SA Sirsat International Journal of Hospitality Management 91, 102688, 2020 | 5 | 2020 |
| Restaurant Manager Perceptions of the Food and Drug Administration’s Newest Recommended Food Facility Inspection Format J Ma, J Kim, B Almanza Journal of Environmental Health 81 (10), 8-15, 2019 | 4 | 2019 |
| Variable Pricing in Restaurant Revenue Management: A Priority Mixed Bundle Strategy T Webb, J Ma, A Cheng Cornell Hospitality Quarterly 64 (1), 22-33, 2023 | 2 | 2023 |
| Improving online food safety communication: The role of media J Ma Purdue University, 2016 | 2 | 2016 |
Haeik ParkPurdue University Fort WayneVerified email at pfw.edu
