Submissions from 2017
Flipping STEM Classrooms Collaboratively Across Campuses in California, Laura E. Sullivan-Green, Ravisa Mathur, and Andrew H. Feinstein
Submissions from 2010
Exploring the Effects of Music Atmospherics on Menu Item Selection, Andrew H. Feinstein, Tammy S. Hinskton, and Mehmet Erdem
Submissions from 2008
Implementation of Effective Experiential Learning Environments, Andrew Hale Feinstein and Daniel Cormany
Validating a Food Safety Instrument: Measuring Food Safety Knowledge and Attitudes of Restaurant Employees, Lesley Johnson, Andrew H. Feinstein, Jee-Hye Shin, and Karl J. Mayer
Customer Satisfaction of Theme Restaurant Attributes and Their Influence on Return Intent, Rachel Weiss, Andrew H. Feinstein, and Michael Dalbor
Submissions from 2007
Overtime Exemptions: The Impact of the Department of Labor's New Regulations on the Quickservice Restaurant Industry, William B. Werner, Andrew H. Feinstein, and Christian E. Hardigree
Submissions from 2006
A Review of Restaurant Valuation Literature - The Pre 2005 Perspective, Michael C. Dalbor, Andrew H. Feinstein, and Zhenxing Mao
The Effects of Coupon Promotion on Repeat Visits in Restaurants, Andrew Hale Feinstein
Electronic Channels of Distributions: Challenges and Solutions for Hotel Operators, Andrew Hale Feinstein, Pearl Brewer, and Billy Bai
Submissions from 2003
A Hermeneutical Approach to External Validation of Simulation Models, Andrew H. Feinstein and Hugh Cannon
Evaluating the effect of training on perceptions of internal occupational status, Andrew H. Feinstein, Keithen Washington, and James A. Busser
Submissions from 2001
Using a cognitive prosthesis to assist foodservice managerial decision-making, Andrew Hale Feinstein, James Edward Martin, and Roy Ogawa