A collection of published articles from members of the Michael A. Leven School of Culinary Sustainability and Hospitality at Kennesaw State University.
Visit the full list of Faculty Publications to view the work from other departments on campus.
Submissions from 2020
Examining temporal precedence between customer mistreatment and customer-directed counterproductive work behavior, Maryana L. Arvan, Yanir Shimon, Shani Pindek, and Stacey R. Kessler
The triple-a supply chain and strategic resources: developing competitive advantage, David Gligor, Javad Feizabadi, Ivan Russo, Michael J. Maloni, and Thomas J. Goldsby
Differences in Student Offshoring Attitudes: Challenges in Teaching Offshoring, Michael J. Maloni, Canan C. Mutlu, James A. Swaim, and Yoon Hee Kim
Submissions from 2019
Implicit core self‐evaluations and work outcomes: Validating an indirect measure, Erik Dietl and James A. Meurs
"I Can See It!": Math Understanding Through Virtual Reality, Shannon Putman and Lateefah Id-Deen
Untangling non-economic objectives in family & non-family SMEs: A goal systems approach, Robert V. Randolph, Benjamin N. Alexander, Bart J. Debicki, and Robert Zajkowski