| Year |
Citation |
Score |
| 2020 |
Chiang YC, Arendt S, Sapp S. Academic Performance, Employment, and Sleep Health: A Comparison between Working and Nonworking Students The International Journal of Higher Education. 9: 202-213. DOI: 10.5430/Ijhe.V9N3P202 |
0.391 |
|
| 2020 |
Nigg JK, Arendt SW. Hospitality and Tourism Research From an FCS Perspective: A 10-Year Review Journal of Family and Consumer Sciences. 112: 7-16. DOI: 10.14307/Jfcs112.2.7 |
0.329 |
|
| 2020 |
Jun J, Arendt SW. How do social norms affect customers’ food selections at restaurants? Investigating social norms misalignment using polynomial regression with response surface analysis Journal of Hospitality Marketing & Management. 29: 702-721. DOI: 10.1080/19368623.2019.1662354 |
0.535 |
|
| 2019 |
Ahmat NHC, Arendt SW, Russell DW. Examining work factors after Malaysia’s minimum wage implementation International Journal of Contemporary Hospitality Management. 31: 4462-4481. DOI: 10.1108/Ijchm-10-2018-0827 |
0.365 |
|
| 2019 |
Chiang YC, Arendt SW, Sapp SG, Zheng T. Why Should We Study Sleep Health in Hospitality and Tourism Education? A Theoretical Perspective The Journal of Hospitality and Tourism Education. 31: 235-245. DOI: 10.1080/10963758.2019.1575746 |
0.342 |
|
| 2019 |
Ahmat NHC, Arendt SW, Russell DW. Effects of minimum wage policy implementation: Compensation, work behaviors, and quality of life International Journal of Hospitality Management. 81: 229-238. DOI: 10.1016/J.Ijhm.2019.04.019 |
0.34 |
|
| 2018 |
Curwood SC, Rajagopal L, Arendt SW, Sapp SW. Exploring School Foodservice Directors’ Intentions to Implement Farm-To-School Procurement Methods Considering Food Safety Practices Journal of Systems and Software. 4: 19-38. DOI: 10.5296/Jss.V4I1.13250 |
0.378 |
|
| 2018 |
Stokes N, Arendt SW. School foodservice employees’ beliefs about local produce use at work and home Journal of Foodservice Business Research. 21: 329-341. DOI: 10.1080/15378020.2017.1399779 |
0.32 |
|
| 2017 |
Schoffstall DG, Brown EA, Arendt SW. Hospitality and tourism student and alumni perspectives: promotion expectations, academic and experience adjustments, and career growth Journal of Teaching in Travel & Tourism. 17: 189-207. DOI: 10.1080/15313220.2017.1350619 |
0.77 |
|
| 2017 |
Chiang YC, Arendt SW. Benefits of Sleep for Undergraduate Students’ Academic Performance The Journal of Hospitality and Tourism Education. 29: 61-70. DOI: 10.1080/10963758.2017.1297713 |
0.353 |
|
| 2017 |
Embry A, Arendt SW. Impact of the Implementing Hospital Menu Standardization Software on Patient Satisfaction Journal of the Academy of Nutrition and Dietetics. 117. DOI: 10.1016/J.Jand.2017.08.127 |
0.31 |
|
| 2016 |
Liu Y, Arendt SW. Development and validation of a work motive measurement scale International Journal of Contemporary Hospitality Management. 28: 700-716. DOI: 10.1108/Ijchm-02-2014-0091 |
0.544 |
|
| 2016 |
Stokes N, Arendt SW. Identifying Farm to School Barriers and Keys to Success: Perceptions of Hourly Employees Journal of Hunger and Environmental Nutrition. 1-21. DOI: 10.1080/19320248.2016.1157544 |
0.398 |
|
| 2016 |
Christensen N, Arendt SW. Where has all the labor gone? Capacity and value-added labor in school meals programs Journal of Foodservice Business Research. 19: 488-496. DOI: 10.1080/15378020.2016.1189743 |
0.689 |
|
| 2016 |
Jun J, Arendt SW, Kang J. Understanding customers’ healthful food selection at restaurants: Roles of attitude, gender, and past experience Journal of Foodservice Business Research. 19: 197-212. DOI: 10.1080/15378020.2016.1159895 |
0.542 |
|
| 2016 |
Schoffstall DG, Arendt SW. Hospitality students’ work experiences and an examination of their perceptions of the future Journal of Human Resources in Hospitality and Tourism. 15: 209-229. DOI: 10.1080/15332845.2016.1084862 |
0.772 |
|
| 2016 |
Hauser S, FitzPatrick E, Arendt SW, Olson ED, Rainville AJ, Rice BW, Lewis K. It Takes a Community: Innovative Approaches and Best Practices in Summer Food Service Program Operation Journal of the Academy of Nutrition and Dietetics. 116. DOI: 10.1016/J.Jand.2016.06.074 |
0.301 |
|
| 2016 |
Jun J, Arendt SW. Understanding healthy eating behaviors at casual dining restaurants using the extended theory of planned behavior International Journal of Hospitality Management. 53: 106-115. DOI: 10.1016/J.Ijhm.2015.12.002 |
0.556 |
|
| 2015 |
Kang J, Jun J, Arendt SW. Understanding customers' healthy food choices at casual dining restaurants: Using the Value-Attitude-Behavior model International Journal of Hospitality Management. 48: 12-21. DOI: 10.1016/J.Ijhm.2015.04.005 |
0.601 |
|
| 2014 |
Arendt SW, Gregoire MB. Dietetics students perceive themselves as leaders and report they demonstrate leadership in a variety of contexts. Journal of the Academy of Nutrition and Dietetics. 114: S20-5. PMID 24725520 DOI: 10.1016/J.Jand.2014.02.024 |
0.479 |
|
| 2014 |
Gregoire MB, Arendt SW. Leadership: reflections over the past 100 years. Journal of the Academy of Nutrition and Dietetics. 114: S10-9. PMID 24725519 DOI: 10.1016/J.Jand.2014.02.023 |
0.334 |
|
| 2014 |
Arendt SW, Roberts KR, Strohbehn C, Arroyo PP, Ellis J, Meyer J. Motivating Foodservice Employees to Follow Safe Food Handling Practices: Perspectives From a Multigenerational Workforce Journal of Human Resources in Hospitality and Tourism. 13: 323-349. DOI: 10.1080/15332845.2014.888505 |
0.429 |
|
| 2014 |
Paez P, Arendt SW. Managers' Attitudes Towards People with Disabilities in the Hospitality Industry International Journal of Hospitality and Tourism Administration. 15: 172-190. DOI: 10.1080/15256480.2014.901065 |
0.657 |
|
| 2014 |
Schoffstall DG, Arendt SW. Benefits and Challenges Encountered by Working Students The Journal of Hospitality and Tourism Education. 26: 10-20. DOI: 10.1080/10963758.2014.880614 |
0.772 |
|
| 2014 |
Dodson LJ, Arendt SW. Dietetic Students Introduction and Interest in School Nutrition Journal of the Academy of Nutrition and Dietetics. 114. DOI: 10.1016/J.Jand.2014.06.197 |
0.393 |
|
| 2014 |
Jun J, Kang J, Arendt SW. The effects of health value on healthful food selection intention at restaurants: CONSIDERING the role of attitudes toward taste and healthfulness of healthful foods International Journal of Hospitality Management. 42: 85-91. DOI: 10.1016/J.Ijhm.2014.06.002 |
0.564 |
|
| 2014 |
Brown EA, Arendt SW, Bosselman RH. Hospitality management graduates' perceptions of career factor importance and career factor experience International Journal of Hospitality Management. 37: 58-67. DOI: 10.1016/J.Ijhm.2013.10.003 |
0.439 |
|
| 2014 |
Ungku Fatimah UZA, Strohbehn CH, Arendt SW. An empirical investigation of food safety culture in onsite foodservice operations Food Control. 46: 255-263. DOI: 10.1016/J.Foodcont.2014.05.029 |
0.38 |
|
| 2013 |
Arendt S, Rajagopal L, Strohbehn C, Stokes N, Meyer J, Mandernach S. Reporting of foodborne illness by U.S. consumers and healthcare professionals. International Journal of Environmental Research and Public Health. 10: 3684-714. PMID 23965924 DOI: 10.3390/Ijerph10083684 |
0.332 |
|
| 2013 |
Sumarjan N, Arendt SW, Shelley M. Incongruent quality management perceptions between Malaysian hotel managers and employees Tqm Journal. 25: 124-140. DOI: 10.1108/17542731311299573 |
0.72 |
|
| 2013 |
Arendt SW, Paez P, Strohbehn C. Food safety practices and managers' perceptions: A qualitative study in hospitality International Journal of Contemporary Hospitality Management. 25: 124-139. DOI: 10.1108/09596111311290255 |
0.668 |
|
| 2013 |
Abidin UFUZ, Arendt SW, Strohbehn CH. Exploring the Culture of Food Safety: The Role of Organizational Influencers in Motivating Employees' Safe Food-Handling Practices Journal of Quality Assurance in Hospitality and Tourism. 14: 321-343. DOI: 10.1080/1528008X.2013.802587 |
0.422 |
|
| 2013 |
Schoffstall DG, Arendt SW, Brown EA. Academic engagement of hospitality students Journal of Hospitality, Leisure, Sport and Tourism Education. 13: 141-153. DOI: 10.1016/J.Jhlste.2013.09.004 |
0.77 |
|
| 2012 |
Arendt SW, Roberts KR, Strohbehn C, Ellis J, Paez P, Meyer J. Use of qualitative research in foodservice organizations: A review of challenges, strategies, and applications International Journal of Contemporary Hospitality Management. 24: 820-837. DOI: 10.1108/09596111211247182 |
0.669 |
|
| 2011 |
Hu G, Wang L, Arendt SW, Boeckenstedt R. An optimization approach to assessing the self-sustainability potential of food demand in the Midwestern United States The Journal of Agriculture, Food Systems, and Community Development. 2: 195-207. DOI: 10.5304/Jafscd.2011.021.004 |
0.304 |
|
| 2011 |
Chen C(, Gregoire MB, Arendt S, Shelley MC. College and University Dining Services Administrators’ Intention to Adopt Sustainable Practices: Results from US Institutions International Journal of Sustainability in Higher Education. 12: 145-162. DOI: 10.1108/14676371111118200 |
0.395 |
|
| 2011 |
Marcketti SB, Arendt SW, Shelley MC. Leadership in action: Student leadership development in an event management course Leadership and Organization Development Journal. 32: 170-189. DOI: 10.1108/01437731111112999 |
0.465 |
|
| 2011 |
Arendt SW, Ellis JD, Strohbehn C, Paez P. Development and use of an instrument to measure retail foodservice employees' motivation for following food safety practices Journal of Foodservice Business Research. 14: 68-85. DOI: 10.1080/15378020.2011.548227 |
0.653 |
|
| 2011 |
Brown EA, Arendt SW. Perceptions of transformational leadership behaviors and subordinates' performance in hotels Journal of Human Resources in Hospitality and Tourism. 10: 45-59. DOI: 10.1080/15332845.2010.500205 |
0.373 |
|
| 2011 |
Arendt S, Nor ZM. Room Service Implementation: Important Aspects Identified by Hospital Foodservice Directors Journal of the American Dietetic Association. 111. DOI: 10.1016/J.Jada.2011.06.222 |
0.31 |
|
| 2010 |
Ellis JD, Arendt SW, Strohbehn CH, Meyer J, Paez P. Varying influences of motivation factors on employees' likelihood to perform safe food handling practices because of demographic differences. Journal of Food Protection. 73: 2065-71. PMID 21219719 DOI: 10.4315/0362-028X-73.11.2065 |
0.661 |
|
| 2008 |
Ravichandran S, Arendt S. How to increase response rates when surveying hospitality managers for curriculum-related research: Lessons from past studies and interviews with lodging professionals Journal of Teaching in Travel and Tourism. 8: 47-71. DOI: 10.1080/15313220802410054 |
0.419 |
|
| 2008 |
Arendt SW, Gregoire MB. Reflection by Hospitality Management Students Improves Leadership Practice Scores The Journal of Hospitality and Tourism Education. 20: 10-15. DOI: 10.1080/10963758.2008.11736077 |
0.495 |
|
| 2007 |
Arendt SW, Ravichandran S, Brown EA. Hospitality and Tourism Journal Matrix The Journal of Hospitality and Tourism Education. 19: 44-50. DOI: 10.1080/10963758.2007.10696889 |
0.376 |
|
| 2005 |
Arendt SW, Gregoire MB. Dietetics students perceive themselves as leaders and report they demonstrate leadership in a variety of contexts. Journal of the American Dietetic Association. 105: 1289-94. PMID 16182648 DOI: 10.1016/J.Jada.2005.05.005 |
0.482 |
|
| 2005 |
Arendt SW, Gregoire MB. Leadership Behaviors In Hospitality Management Students The Journal of Hospitality and Tourism Education. 17: 20-27. DOI: 10.1080/10963758.2005.10696838 |
0.506 |
|
| 2004 |
Arendt SW, Gregoire MB. Comparison of leadership practices and behaviors in dietetics and hospitality management undergraduate students Journal of the American Dietetic Association. 104: 34. DOI: 10.1016/J.Jada.2004.05.088 |
0.475 |
|
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