MIHTM Program Info

Education

Ph.D., University of South Carolina, 2018
M.S., University of Missouri, 2012
B.S., University of Missouri, 2009

Background

Scott Taylor, Jr., Ph.D., an alumnus of the School of Hospitality and Tourism Management at the University of South Carolina, works as an assistant professor and graduate program director in HTMT while also serving as the Wine & Beverage Institute assistant director. Before returning to South Carolina, Taylor worked at the Hilton College of Global Hospitality Leadership at the University of Houston.

Prior to his career in academia, he spent 15-plus years in the food, beverage and retail industries, including management-level positions with DMK Restaurant’s, Francesca’s Restaurants and Gap Inc. Taylor has authored or co-authored 20-plus peer-reviewed journal articles and conference proceedings. He has also served as a chef instructor for the South Carolina State Farmer’s Market Produce Safety University and is a founding member of the Carolina Dining Sustainability Working Group.

In his spare time, Taylor is an avid marathon and (striving) ultra-marathon runner.

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In the Media

Expand all

2024

• Columbia breweries say they face challenges in South Carolina: WLTX

Research Interests

• Food and beverage operations and consumer behavior
• Craft beer operations and consumer behavior
• Consumer segmentation within the food and beverage industry

Honors and Awards

• Member of Eta Sigma Delta — International Hospitality Management Honor Society

Professional Affiliations

• International Council on Hotel, Restaurant and Institutional Education
• Certified Beer Server with the Cicerone Program

Research Publications

Castillo-Ortiz, I., Lee, M., Taylor, Jr., S., & Bufquin, D. (2024). Forecasting the Mexican craft beer market: An integrated consumer perception conjoint analysis approach incorporating price and product attributes. International Journal of Wine Business Research. https://doi.org/10.1108/IJWBR-08-2023-0044

Sonmez, D., & Taylor, Jr., S. (2024). Nutrition and nature: Means-end theory in crafting sustainable and health-conscious meal kit experiences. Sustainability, 16(8), 3327. https://doi.org/10.3390/su16083327

Norris, C. L., Orlowski, M., & Taylor, Jr., S. (2024). Hold my beer! Consumer perceptions of innovative and sustainable secondary packaging. International Journal of Wine Business Research. https://doi.org/10.1108/IJWBR-07-2023-0042

Harris, K., Taylor, Jr., S., & Murphy, K. (2023). Restaurant worker food safety and sanitation compliance behavior in times of crisis: An investigation of transactional leadership behavior effectiveness. Journal of Foodservice Business Research. https://doi.org/10.1080/15378020.2023.2257127

Norris, C. L., Taylor, Jr., S., Christopher Taylor, D., & Snipes, M. (2023). Is tipping just a game? Applying game theory to restaurant tipping behavior. International Journal of Hospitality Management, 114. https://doi.org/10.1016/j.ijhm.2023.103585

Taylor, Jr., S., Taylor, D. C., & Norris, C. L. (2023). Competition in the beer industry — From pipe dream to reality: Exploring the potential impacts of Executive Order 14036. Cornell Hospitality Quarterly. https://doi.org/10.1177/19389655231182087

Taylor, D. C., Norris, C., & Taylor, Jr., S. (2023). The museum restaurant as a destination: The influence of wine. Journal of Foodservice Business Research.

Taylor, D. C., Norris, C. L., Barber, N., & Taylor, Jr., S. (2023). Do wine flaws really matter to novice consumers’ intention to purchase wine? Beverages, 9(2), 35. https://doi.org/10.3390/beverages9020035

Taylor, Jr., S., Whalen, E., & Norris, C. (2023). No/Low-ABV craft beer acceptance amongst active-lifestyle consumers. Journal of Consumer Marketing. https://doi.org/10.1108/JCM-06-2021-4709

Norris, C. L., Taylor, Jr., S., & Taylor, D. C. (2023). Just the tip: Exploring the tipped restaurant employee perspective. International Hospitality Review. https://doi.org/10.1108/IHR-02-2023-0011

Norris, C., Russen, M., & Taylor, Jr., S. (2022). The difference between independent and corporate restaurants: A consumer experiential value perspective. Journal of Hospitality and Tourism Insights.

Norris, C., Taylor, D. C., & Taylor, Jr., S. (2021). What is rogue marketing? An investigation of social media influencers' role in expanding innovation diffusion theory. International Journal of Wine Business Research, 34(3), 329-348. https://doi.org/10.1108/IJWBR-02-2021-0008

Levitt, J., Taylor, Jr., S., & Norris, C. (2021). Do local craft beverages taste better? An investigation into the halo effect. Journal of Foodservice Business Research, 26(1), 49-63. https://doi.org/10.1080/15378020.2021.1985366

Norris, C., Taylor, Jr., S., Taylor, D.C. (2022). Rise of craft distilleries and their consumer segments. International Journal of Hospitality & Tourism Administration, 23(6), 1174-1191. https://doi.org/10.1080/15256480.2021.1981187

Boger, Jr., C., Kwon, J., Charmchian, M., Ritter, M., & Taylor, Jr., S. (2021). Beer style advocacy: Improving the relationship between consumer’s satisfaction and repurchase intention. Journal of Foodservice Business Research, 26(1), 1-26. https://doi.org/10.1080/15378020.2021.1970500

Norris, C., Taylor, Jr., S., & Taylor, D. C. (2021). Pivot! How the restaurant industry adapted during COVID-19 restrictions. International Hospitality Review, 35(2), 132-155. https://doi.org/10.1108/IHR-09-2020-0052

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(4). https://doi.org/10.1016/j.ijhm.2021.102858

Taylor, Jr., S. (2020). The socially distant servicescape: An investigation of consumer preferences during the re-opening phase. International Journal of Hospitality Management, 91(6). https://doi.org/10.1016/j.ijhm.2020.102692

Taylor, Jr., S. (2020). Mobile food ordering on-campus: An assessment of student's productivity orientation & FoMO on (non)adoption behavioral intentions. Journal of Foodservice Business Research, 24(2), 121-139. https://doi.org/10.1080/15378020.2020.1814087

Norris, C., Swayne, L. E., Taylor, Jr., S., & Taylor, D. C. (2020). Isn’t it iconic? Brand iconicity and distilled spirits. Journal of Foodservice Business Research, 24(1), 19-41. https://doi.org/10.1080/15378020.2020.1814086

Taylor, Jr., S., DiPietro, R. B., So, K. K. F., Hudson, S., & Taylor, D. C. (2020). Will travel for beer: An assessment of beer-focused and non-beer focused tourists' perceived similarity, brand loyalty and place loyalty. Journal of Destination Marketing & Management, 15(3), 100405. https://doi.org/10.1016/j.jdmm.2019.100405

Taylor, Jr., S., DiPietro, R. B., So, K. K. F., Taylor, D. C., & Hudson, S. (2020). Building consumer brand loyalty: An assessment of the microbrewery taproom experience. International Journal of Hospitality & Tourism Administration, 22(5), 567-589. https://doi.org/10.1080/15256480.2019.1708226

Taylor, Jr., S., & DiPietro, R. B. (2020). Assessing consumer perceptions of neolocalism: Making a case for microbreweries as place-based brands. Cornell Hospitality Quarterly, 61(2), 183-198. https://doi.org/10.1177/1938965519889292

Whalen, E., Belarmino, A., & Taylor, Jr., S. (2019). Share & share alike?: Examining the maturation of the sharing economy through a craft beer exchange. Journal of Hospitality and Tourism Insights, 2(4), 309-325. https://doi.org/10.1108/JHTI-02-2019-0024

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

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

Taylor, Jr., S., & DiPietro, R. B. (2017). Segmenting craft beer drinkers: An analysis of motivations, willingness to pay and repeat patronage intentions. International Journal of Hospitality & Tourism Administration, 20(4), 432-448. https://doi.org/10.1080/15256480.2017.1397585

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