Robin B. DiPietro, Ph.D.

Education
Ph.D., University of Nebraska-Lincoln, Lincoln, NE, 2003
M.B.A., University of Nebraska-Lincoln, Lincoln, NE, 1992
B.S., University of Nebraska-Lincoln, Lincoln, NE, 1985

Research Interests
Multi-Unit Management in the Hospitality Industry
Human Resource Issues Related to Foodservice Management

Awards and Honors

• Best Paper Award - International Franchise Association Educational Foundation’s Arthur Karp Award for “Best Applied Paper”, 2008, “The Effective Delivery of Franchisor Services: Comparison of U.S. and German Support Practices for Franchisees”
• Hospitality Sales and Marketing Association International (HSMAI) (Faculty Advisor)- Best Collegiate Chapter- Small Chapter, 2008
• University of Nebraska-Lincoln Teaching Award, Certificate of Recognition for Contributions to Students, 2008
• Distinguished Researcher Award, University of Central Florida, 2006-2007.
• University of Central Florida Hospitality Association’s Professor of the Year (Honorable Mention), 2003-2004
• University of Central Florida Hospitality Association’s Faculty of the Semester Award, 2003

Biography
Robin B. DiPietro is the Director of the International Institute for Foodservice Research and Education and an Associate Professor at the University of South Carolina in the Hospitality, Restaurant and Tourism Management program. She received her BS, MBA, and PhD from the University of Nebraska-Lincoln. Prior to her work at the University of South Carolina, Dr. DiPietro worked at the University of Nebraska-Lincoln and the Rosen College of Hospitality Management, at the University of Central Florida.

In April of 2007, Dr. DiPietro was honored with the University of Central Florida Award for Excellence in Distinguishing Research. She has 20 years of experience in restaurant operations, human resources and training and has an opportunity to speak on these subjects on many occasions. She has spoken to groups nationally and internationally such as Longhorn Steakhouse, Burger King, Darden Restaurants, Aruba Tourism Authority, Aruba Hotel and Tourism Association, SSP International, and Disney. Dr. DiPietro has previously worked as Director of Training and Operations at Horizon Foodservice, Inc., dba Burger King, in the development of restaurant leaders and managers.

Dr. DiPietro has research interests in multi-unit chain restaurant operations and human resources issues inherent to restaurant operations including motivation, leadership, employee retention, and staffing issues of organizations. She has over 60 publications on a range of topics in the foodservice and hospitality industries.

Selected Publications
DiPietro, R. B., Parsa, H.G., Gregory, A. (In press). Do restaurant QSC inspections lead to better financial performance? An empirical investigation. International Journal of Contemporary Hospitality Management.

DiPietro, R. B., & McLeod, B. (In press). Perceived work status and turnover intentions in casual dining restaurant mployees. FIU Hospitality Review, 29(2), in press.

Upchurch, R.S., DiPietro, R. B., Curtis, C., Hahm, J. (2010). “Organizational Commitment in the Restaurant Industry: A Research Note”. Journal of Foodservice Business Research, 13(2).

Suboleski, S., Kincaid, C.S., & 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) (in press).

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, (in press).

DiPietro, R. B., Rompf, P., Breiter, D., Godlewska, M. (2008). “Destination Selection Variables: A Comparison Among Members of Three Event Management Associations”. Journal of Convention and Event Tourism, 9(4), 258-276.

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 and Event Tourism, 9(4), 309-340.

Grünhagen, M., DiPietro, R. B., Stassen, R.E., & 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.

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).

DiPietro, R. B., & Milman, A. (2008). “Retention Factors of Hourly Employees in the Casual Dining Restaurant Segment”. International Journal of Hospitality and Tourism Administration, 9(3), 244-266.

DiPietro, R. B., Severt, D., Welsh, D.H.B., and Raven, P.V. (2008). “Franchisee LeadershipTraits vs. Manager Leadership Traits An Exploratory Study Comparing Hope, Leadership, Commitment and Service Quality Delivery”. International Entrepreneurship and Management Journal, 4(1), 63-78.

DiPietro, R. B., & Pizam, A. (2008). “Employee Alienation in the Quick Service Restaurant Industry”. Journal of Hospitality and Tourism Research, 32(1), 22-39. DiPietro, R. B. (2007). “Management Retention Factors in the School Foodservice Industry”. FIU Hospitality Review, 25(1), 10-21.

Shani, A., & DiPietro, R. B. (2007). “Vegetarians: A Typology for Foodservice Menu Development”. FIU Hospitality Review, 25(2), 66-74.

DiPietro, R. B., Thozur, S., & Milman, A. (2007). “Employee Retention Factors in the United Kingdom Quick Service Restaurant Industry”. Journal of Foodservice Business Research, 10(4), 39-61.

DiPietro, R. B., Murphy, K.S., Rivera, M., & 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.

DiPietro, R. B., Welsh, D.H.B., Raven, P.V., & 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.

DiPietro, R. B., Wang, Y., Rompf, P., & Severt, D. (2007). “At Destination Visitor Information Search”. International Journal of Tourism Research, 9, 175-188.

Muller, C.C., & 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.

DiPietro, R. B., & 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.

DiPietro, R. B., & 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.

Murphy, K.S., DiPietro, R. B., & 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.

Gregory, S., McTyre, C., & DiPietro, R. B. (2006). “Fast food to healthy food: A paradigm shift”. International Journal of Hospitality and Tourism Administration, 7(4), 43-64.

Murphy, K.S., & DiPietro, R. B. (Fall, 2005). “Management compensation as a value-adding competitive method for casual theme restaurants”. FIU Hospitality Review, 23(2), 33-42.

DiPietro, R. B., Severt, D., Rompf, P., & Ricci, P. (2005). “Who is referring whom and to where: Visitor at-destination search activities for travel-related services”. FIU Hospitality Review, 23(1), 51-63.

DiPietro, R. B. (2005). “The Case Against Multibranding Strategy.” Cornell Restaurant and Hotel Administration Quarterly, 46(1), 1-4.

Rompf, P., DiPietro, R., & 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.

DiPietro, R. B., Tesone, D.V. & 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).

Tesone, D.V., DiPietro, R. & Ricci, P. (2005). “Applications of hope in the practice of hospitality management”. Praxis-The Journal of Applied Hospitality Management, 7(1), 96-109.

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.

DiPietro, R. B., Roseman, M., & 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.

DiPietro, R. B., & Milman, A. (2004). “Hourly Employee Retention Factors in the Quick Service Restaurant Industry”. International Journal of Hospitality and Tourism Administration, 5(4), 31-51.

Professional Affiliations
International Council on Hotel, Restaurant and Institutional Education
National Restaurant Association
International Association of Franchising