My research interests lie in food service management area with sustainable food system and consumption, consumer behavior related to healthy eating and cooking, and corporate social responsibility. I have conducted research on various healthy sustainable strategies in hospitality and tourism industry with different research methods: experiments, survey, content analysis, and financial analysis with secondary data. I also enjoy exploring topics related to experiences in dining, festival, and tourism fields, and well-being for customers and employees.
- HTM 101 Science of Foods and Culinary Fundamentals
- HTM 210 Foodservice Operation Management
- HTM 445 Advanced Food Production and Service Management
- HTM 493 Independent Study