Peer-Reviewed Journal Publications

*Ph.D. student

Submitted:

Taylor, Jr. S., and DiPietro, R. B. (2018). "Microbrewery experiences: An assessment of consumer perceptions of neolocalism." Submitted to International Journal of Contemporary Hospitality Management on June 26, 2018.

DiPietro, R. B., Levitt, J. A., Taylor, Jr., S., and Nierop, T. (2018). "First-time and repeat tourists’ perceptions of authentic Aruban restaurants: An importance-performance competitor analysis." Submitted to Cornell Hospitality Quarterly on May 22, 2018.

Cao, Y.*, Li, X., DiPietro, R. B., and So, K. K. F. (2017). "The creation of memorable dining experiences: Formative index construction." Submitted to International Journal of Hospitality Management on November 5, 2017.

Khan, M. A., DiPietro, R. B., Sobaih, A. E., Lee, K., Ibrahim, Y., Khoo-Lattimore, C., Ko, J. Y., and Pham, V. (2017). "Cultural differences in perceptions of McService: A multi-country comparative study of McDonald’s restaurants." Submitted to International Journal of Contemporary Hospitality Management on October 28, 2017.

Zhang, P.*, Levitt, J. L.*, Meng, F., and DiPietro, R. B. (2017). "An analysis of food tourist behavior among unobserved heterogeneous groups." Submitted to Tourism Analysis on October 28, 2017.

Harris, K., DiPietro, R. B., Line, N., and Murphy, K. S. (2017). "Internal belief systems and the impact on motivation to comply with food safety regulations." Submitted to Journal of Hospitality and Tourism Management on September 22, 2017.

In print:

Malek, K., Kline, S. F., and DiPietro, R. B. (2018). "Manager training matters: The impact of manager training on employee turnover intentions." Accepted by Journal of Hospitality and Tourism Insights on June 7, 2018.

Taylor, Jr., S.*, DiPietro, R. B., and So, K. (2018). "Pop-up dining experiences: Increasing experiential value and relationship quality." Accepted by International Journal of Hospitality Management on February 22, 2018, in press.

Meng, F., DiPietro, R. B., Gerdes, J., Kline, S., and Avant, T. (2018). "How hotel responses to negative online reviews affect customers’ perception and choice." Tourism Review International, 22, DOI: 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.

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.

Liu, H.*, Li, H.*, DiPietro, R. B., and 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.

Levitt, J. A.*, Meng, F., Zhang, P.*, and DiPietro, R. B. (2017). "Examining factors influencing food tourist intentions to consume local cuisine." Tourism and Hospitality Research, 1–14, DOI: http://journals.sagepub.com/doi/10.1177/1467358417742687

Taylor, Jr., S.*, and DiPietro, R. B. (2017). "Segmenting craft beer drinkers: An analysis of motivations, willingness to pay and repeat patronage intentions." International Journal of Hospitality and Tourism Administration, DOI: https://www.tandfonline.com/doi/pdf/10.1080/15256480.2017.1397585?needAccess=true

Harris, K. J., Murphy, K. S., DiPietro, R. B., and Line, N. D. (2017). "The antecedents and outcomes of food safety motivators for US restaurant workers: An expectancy framework." International Journal of Hospitality Management, 63, 53–62.

Bufquin, D., DiPietro, R. B., Partlow, C., and Smith, S. (in press). "The impact of social interactions on job satisfaction, organizational commitment and turnover intentions." Accepted by Journal of Human Resources in Hospitality and Tourism on February 10, 2017.

Peterson, R. R., Harrill, R., and DiPietro, R. B. (2017). "Post-sustainability and resilience in small island tourism economies: A conceptual review." Tourism Analysis, 22(3), 407–422.

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, DOI: http://dx.doi.org/10.1080/19368623.2017.1293580

DiPietro, R. B. and 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. 
[This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.]

Levitt, J. A.*, Zhang, P.*, Meng, F., and DiPietro, R. B. (2017). "Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation." International Journal of Hospitality and Tourism Administration, DOI: https://doi.org/10.1080/15256480.2017.1359731

Blose, J. E., Frash, Jr., R., and DiPietro, R. B. (2017). "A top box analysis of DinEX to improve restaurant efficiencies." International Journal of Hospitality and Tourism Administration, DOI: https://doi.org/10.1080/15256480.2017.1359732

DiPietro, R. B. and 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, DOI: https://doi.org/10.1080/15256480.2017.1359734

Taylor, Jr., S.* and DiPietro, R. B. (2017). "Generational perception and satisfaction related to restaurant service environment." International Journal of Hospitality and Tourism Administration, DOI: https://doi.org/10.1080/15256480.2017.1348921

Bufquin, D.*, DiPietro, R. B., Orlowski, M. and Partlow, C. (2017). "The influence of restaurant co-workers’ perceived warmth and competence on employees’ job attitudes and turnover intentions." International Journal of Hospitality Management, 60, 13–22. DOI 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.

DiPietro, R. B., & Bufquin, D.* (2017). "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, DOI: https://doi.org/10.1080/15332845.2017.1328260

Bufquin, D.*, DiPietro, R. B., and Partlow, C. (2016). "The influence of the DinEX service quality dimensions on casual dining restaurant customers’ satisfaction and behavioral intentions." Journal of Foodservice Business Research, DOI https://doi.org/10.1080/15378020.2016.1222744.
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.]

DiPietro, R. B., Khan, M. A., and Bufquin, D.* (2016). "Customer perceptions of ‘McService’: Relationship with return intention." Journal of Foodservice Business Research, https://doi.org/10.1080/15378020.2016.1206775.
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.]

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. 
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.]

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. 
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 35% to this article.]

Harris, K., Murphy, K. S., DiPietro, R. B., and Rivera, G. (2015). "Food safety inspection results:  A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants in five of the largest U.S. tourist destination cities." International Journal of Hospitality Management, 46, p. 190–199. 
[This journal is ranked as the second ranked hospitality journal by McKercher et al, (2006). It ranks 3rd in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 25% to this article.]

Barrows, C., Vieira, E. T., and DiPietro, R. B. (2015). "Increasing the effectiveness of benchmarking in the restaurant industry." Accepted by the International Journal of Process Management and Benchmarking on January 10, 2015, in press. 
[Dr. DiPietro contributed approximately 35% to this article.]

Campbell, J., and DiPietro, R. B. (2015). "Sign of the times: Testing consumer response to local food signage within a casual dining restaurant." Accepted by Journal of Retailing and Consumer Services on June 8, 2014, in press. 
[This journal is ranked as a top tier journal (A rating) in retailing. Dr. DiPietro contributed approximately 50% to this article.]

Frash, R. E., DiPietro, R. B., and Smith, W. (2015). "Local food in U.S. multi-unit restaurants." Journal of Hospitality Marketing and Management, 24(4), 411–434. 
[This journal is ranked 6th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 35% to this article.]

DiPietro, R. B., and Campbell, J. (2014). "The influence of servicescape and local food attributes on pleasure and revisit intention in an upscale casual dining restaurant." FIU Hospitality Review, 31(4), Article 1. 
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 50% to this article.]

Cao, Y.*, DiPietro, R. B., and Kock, G. (2014). "Customer satisfaction and behavioral intentions: A case study of tourists in Aruba." FIU Hospitality Review, 31(4), Article 8. 
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 50% to this article.]

Campbell, J., DiPietro, R. B., and Remar, D.* (2014). "Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer’s willingness-to-pay." International Journal of Hospitality Management, 42, p. 39–49. 
[This journal is ranked as the second ranked hospitality journal by McKercher et al, (2006). It ranks 3rd in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 35% to this article.]

Bufquin, D.*, Partlow, C., and DiPietro, R. B. (2014). "Measuring restaurant patron’s perceptions and expectations: An importance-performance analysis using the DinEX scale." Journal of Foodservice Business Research, 18(3). 
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.]

Harris, K. J., DiPietro, R. B., Murphy, K. S., and Rivera, G. (2014). "Critical food safety violations in Florida: Relationship to location and chain vs. non-chain restaurants." International Journal of Hospitality Management, 38, p. 57–64.
[This journal is ranked as the second ranked hospitality journal by McKercher et al, (2006). It ranks 3rd in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.]

DiPietro, R. B., Kline, S. F., Nierop, T. (2014). "Motivation and satisfaction in lodging employees: An exploratory look at Aruba." Journal of Human Resources in Hospitality and Tourism, 13(3), 253–276.
[This journal is ranked as the tenth ranked hospitality journal by McKercher et al, (2006). It ranks 10h in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 80% to this article.]

DiPietro, R. B. and Partlow, C. (2014). "Customer expectations of casual dining restaurants.” International Journal of Hospitality and Tourism Administration, 15(4), 376–393.
[This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.]

Chu, Y.H.*, Jones, S. J., Frongillo, E. A., DiPietro, R. B., and Thrasher, J. F. (2014). "Investigating the impact of menu labeling on revenue and profit in a foodservice operation." Journal of Foodservice Business Research, 17 (3), 215–227.
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 30% to this article.]

DiPietro, R. B., Cao, Y.*, and Partlow, C. (2013) "Green practices in upscale foodservice operations: Customer perceptions and purchase intentions." International Journal of Contemporary Hospitality Management, 25(5), 779–796.
[This journal is ranked as the fourth ranked hospitality journal by McKercher et al, (2006). It ranks 5th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.]

DiPietro, R. B., Gregory, S., and Jackson, A. (2013). "Going green in quick service restaurants: Customer perceptions and intentions." International Journal of Hospitality and Tourism Administration, 14(2), 139–156.
[This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 65% to this article.]

DiPietro, R. B., Crews, T. B., Gustafson, C., and Strick, S. (2012). "The use of social networking sites in the restaurant industry: Best practices." Journal of Foodservice Business Research,15(3), 265–285.
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 25% to this article.]

DiPietro, R. B., and Gregory, S. (2012). "Customer perceptions regarding green restaurant practices: A comparison between fast food and upscale casual restaurants." FIU Review, 30 (1).
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 80% to this article.]

Crews, T. B., and DiPietro, R. B. (2011). "Teaching social media marketing using restaurant industry examples." Journal of Business & Training Education, (20), 45–53.
[Dr. DiPietro contributed approximately 50% to this article. Acceptance rate for this Business Education Journal is approximately 35%]

DiPietro, R. B., and McLeod, B. (2011). "Perceived work status and turnover intentions in casual dining restaurant employees." FIU Review, 29(2), 70–87. 
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 50% to this article.]

DiPietro, R. B., Parsa, H. G., Gregory, A. (2011). "Do restaurant QSC inspections lead to better financial performance? An empirical investigation." International Journal of Contemporary Hospitality Management, 23(7), 982–999.
[This journal is ranked as the fourth ranked hospitality journal by McKercher et al, (2006). It ranks 5th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 55% to this article.]

Murphy, K. S., DiPietro, R. B., Kock, G., and Lee, S. (2011). "Does mandatory food safety certification for restaurant employees improve inspection outcomes?" International Journal of Hospitality Management, 30(1), 150–156.
[This journal is ranked as the second ranked hospitality journal by McKercher et al, (2006). It ranks 3rd in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.]

Upchurch, R. S., DiPietro, R. B., and McLeod, B. (2010). "Timeshare owner preferences. An analysis of program and service relationship during recessionary times." FIU Hospitality Review, 28(3), 1–20.
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.]

Severt, K., DiPietro, R. B., Herrera, D. (2010). "Examining technology adoption and management perception of inventory management systems: The case of Aruba restaurants." FIU Hospitality Review, 28(1), 52–83.
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.]

Gregory, A., Wang, Y. R., and DiPietro, R. B. (2010). "Towards a functional model of website evaluation: An application on casual dining restaurants." Worldwide Hospitality and Tourism Themes, 2(1), 68–85. 
[Dr. DiPietro contributed approximately 25% to this article.]

DiPietro, R. B., and Wang, Y. R. (2010). "Key issues for ICT applications: Impacts and implications for hospitality operations." Worldwide Hospitality and Tourism Themes, 2(1), 49–67. 
[Dr. DiPietro contributed approximately 50% to this article.]

Upchurch, R. S., DiPietro, R. B., Curtis, C., Hahm, J. (2010). "Research note: Organizational commitment in the restaurant industry." Journal of Foodservice Business Research, 13(2). 
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.]

Suboleski, S., Kincaid, C. S., and DiPietro, R. B. (2009). "An exploratory study of multi-unit restaurant management training: A qualitative perspective." Journal of Human Resources in Hospitality and Tourism, 8(2), 199–214.
[This journal is ranked as the tenth ranked hospitality journal by McKercher et al, (2006). It ranks 10th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 35% to this article.]

Murphy, K. S., DiPietro, R. B., Rivera, M., Muller, C. C. (2009). An exploratory case study of factors that impact the turnover intentions and job satisfaction of multi-unit managers in the casual theme segment of the U.S. restaurant industry." Journal of Foodservice Business Research, 12(3), 200–218.
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 40% to this article.]

DiPietro, R. B., Rompf, P., Breiter, D., Godlewska, M. (2008). "An exploratory study of differences among meeting and exhibition planners in their destination selection criterion." Journal of Convention & Event Tourism, 9(4), 258–276. 
[Dr. DiPietro contributed approximately 45% to this article.]

Kock, G., Hara, T., Breiter, D., DiPietro, R. B. (2008). "Proposing a regional impact based feasibility study framework for convention centers: A quantitative analysis of the Orange County Convention Center (OCCC)." Journal of Convention & Event Tourism, 9(4), 309–340. 
[Dr. DiPietro contributed approximately 20% to this article.]

Grünhagen, M., DiPietro, R. B., Stassen, R. E., and Frazer, L. (2008). "The effective delivery of franchisor services: A comparison of U.S. and German support practices for franchisees." Journal of Marketing Channels, 15(4), 315–335.
[Dr. DiPietro contributed approximately 40% to this article.]

Rivera, M., DiPietro, R. B., Murphy, K. S., Muller, C. C. (2008). "Multi-unit managers: Training needs and competencies for casual dining restaurants." International Journal of Contemporary Hospitality Management, 20(4), 616–630.
[This journal is ranked as the fourth ranked hospitality journal by McKercher et al, (2006). It ranks 5th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 50% to this article.]

DiPietro, R. B., and Milman, A. (2008). "Retention factors of tipped hourly employees in the casual dining restaurant segment: Exploratory research in Central Florida." International Journal of Hospitality and Tourism Administration, 9(3), 244–266.
[This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 80% to this article.]

DiPietro, R. B., Severt, D., Welsh, D. H. B., and Raven, P. V. (2008). "Franchisee leadership traits vs. manager leadership traits: An exploratory study comparing hope, leadership, commitment and service quality delivery." International Entrepreneurship and Management Journal, 4(1), 63–78.
[Dr. DiPietro contributed approximately 50% to this article.]

DiPietro, R. B., and Pizam, A. (2008). "Employee alienation in the quick service restaurant industry." Journal of Hospitality and Tourism Research, 32(1), 22–39.
[This journal is ranked as the third ranked hospitality journal by McKercher et al, (2006). It ranks 1st in the School of HRTM’s internal list of hospitality journals. [Dr. DiPietro contributed approximately 75% to this article.]

DiPietro, R. B. (2007). "Management retention factors in the school foodservice industry." FIU Hospitality Review, 25(1), 10–21.
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. 
[Dr. DiPietro contributed approximately 100% to this article.]

Shani, A., and DiPietro, R. B. (2007). "Vegetarians: A typology for foodservice menu development." FIU Hospitality Review, 25(2), 66–74.
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. 
[Dr. DiPietro contributed approximately 40% to this article.]

DiPietro, R. B., Thozur, S., and Milman, A. (2007). "Hourly employee retention factors in the United Kingdom quick service restaurant industry." Journal of Foodservice Business Research, 10(4), 39–61.
[This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.]

DiPietro, R. B., Murphy, K. S., Rivera, M., and Muller, C. C. (2007). "Multi-unit management key success factors in the casual dining restaurant industry: A case study." International Journal of Contemporary Hospitality Management, 19(6/7), 524–536.
[This journal is ranked as the fourth ranked hospitality journal by McKercher et al, (2006). It ranks 5th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 50% to this article.]

Severt, D., Xie, L., and DiPietro, R. B. (2007). Associations between Organizational/ Individual Factors and the Intentions of Employees: A case study of university food service." Journal of Foodservice Business Research, 10 (3), 25–56.
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 15% to this article.]

DiPietro, R. B., Welsh, D. H. B., Raven, P. V., and Severt, D. (2007). "A measure of hope in franchise systems: Assessing franchisees, top executives, and franchisors." Journal of Leadership and Organizational Studies, 13(3), 61–68. F/HRM
[Dr. DiPietro contributed approximately 55% to this article.]

DiPietro, R. B., Wang, Y., Rompf, P., and Severt, D. (2007). "At destination visitor information search and venue decision strategies." International Journal of Tourism Research, 9, 175–188.
[Dr. DiPietro contributed approximately 40% to this article.]

Muller, C. C., and DiPietro, R. B. (2007). "A theoretical framework for multi-unit management development in the 21st century." Journal of Foodservice Business Research, 9(2/3), 7–26.
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 50% to this article.]

DiPietro, R. B., and Condly, S. J. (2007). "Employee turnover in the hospitality industry: An analysis based on the CANE model of motivation." Journal of Human Resources in Hospitality and Tourism, 6(1), 1–22.
[This journal is ranked as the tenth ranked hospitality journal by McKercher et al, (2006). It ranks 10th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.]

DiPietro, R. B., and Strate, M. (2007). "Management perceptions of older employees in the U.S. quick service restaurant industry." Journal of Foodservice Business Research, 9(2/3), 169–186.
[This journal is ranked as the ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 75% to this article.]

Murphy, K. S., DiPietro, R. B., and Murmann, S. (2007). "A proposed research agenda for the refinement of the high performance work system construct in the U.S. restaurant industry." International Journal of Hospitality and Tourism Administration, 8(4), 99–116.
[This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 35% to this article.]

Gregory, S., McTyre, C., and DiPietro, R. B. (2006)."Fast food to healthy food: A paradigm shift." International Journal of Hospitality and Tourism Administration, 7(4), 43–64.
[This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 25% to this article.]

Murphy, K. S., and DiPietro, R. B. (2005). "Management compensation as a value-adding competitive method for casual theme restaurants." FIU Hospitality Review, 23(2), 33–42.
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 30% to this article.]

DiPietro, R. B., Severt, D., Rompf, P., and Ricci, P. (2005). "Visitor at-destination search activities for travel-related services." FIU Hospitality Review, 23(1), 51–63.
[This journal is ranked as the sixth ranked hospitality journal by McKercher et al, (2006). It ranks 9th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 30% to this article.]

Roseman, M., and DiPietro, R. B. (2005). "An exploratory study of quick service restaurants’ changing menus." Journal of Nutrition in Menu and Recipe Development, 3(3/4), 103–119.
[Dr. DiPietro contributed approximately 50% to this article.]

DiPietro, R. B. (2005). "The case against multibranding strategy." Cornell Restaurant and Hotel Administration Quarterly, 46(1), 1–4.
[This journal is ranked as the first ranked hospitality journal by McKercher et al, (2006). It ranks 2nd in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 100% to this article.]

Rompf, P., DiPietro, R., and Ricci, P. (2005) "‘Locals’ involvement in travelers’ informational search & venue decision strategies while at destination." Journal of Travel and Tourism Marketing, 18(3), 11–22. 
[This journal is ranked as the fifth ranked tourism journal by McKercher et al, (2006). Dr. DiPietro contributed approximately 35% to this article.]

DiPietro, R. B., Tesone, D. V. and Chen, P. J. (2005). "Hospitality student expectations: Is there a relationship with factors of hope?" Journal of Human Resources in Hospitality and Tourism, 4(1).
[This journal is ranked as the tenth ranked hospitality journal by McKercher et al, (2006). It ranks 10th in the School of HRTM’s internal list of hospitality journals Dr. DiPietro contributed approximately 60% to this article.]

Tesone, D. V., DiPietro, R. and Ricci, P. (2005). "Applications of hope in the practice of hospitality management." Praxis-The Journal of Applied Hospitality Management, 7(1), 96–109.
[This journal is ranked as the eleventh ranked hospitality journal by McKercher et al, (2006). It ranked 9th in the School of HRTM’s internal list of hospitality journals until 2011 (now it is not active). Dr. DiPietro contributed approximately 50% to this article.]

DiPietro, R. B. (2004). "Return on investment in managerial training: Does the method matter?" Journal of Foodservice Business Research/International Journal of Hospitality and Tourism Administration special issue, 7(4), 79–96.
[This journal is ranked as the eighth/ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th and 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 100% to this article.]

DiPietro, R. B., Roseman, M., and Ashley, R. (2004). "A study of consumers’ response to quick service restaurants’ healthy menu items: Attitudes versus behavior." Journal of Foodservice Business Research / International Journal of Hospitality and Tourism Administration special issue, 7(4), 59–78.
[This journal is ranked as the eighth/ninth ranked hospitality journal by McKercher et al, (2006). It ranks 7th and 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 60% to this article.]

DiPietro, R. B., and Milman, A. (2004). "Hourly employee retention factors in the quick service restaurant industry." International Journal of Hospitality and Tourism Administration, 5(4), 31–51.
[This journal is ranked as the eighth ranked hospitality journal by McKercher et al, (2006). It ranks 8th in the School of HRTM’s internal list of hospitality journals. Dr. DiPietro contributed approximately 70% to this article.]