29 Publications (Page 1 of 2)
2024
Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study. British Food Journal
. | Journal Article
 
Exploring Front-of-House and Back-of-House Manager Perceptions, Attitudes, and Motivations of Restaurant Food Waste Mitigation: A Qualitative Study. Sustainability
. | Journal Article
2023
Values of meal kit delivery services: a segment-based approach. Journal of Foodservice Business Research
. | Journal Article
2022
A qualitative study of food choice behaviors among college students with food allergies in the US. British Food Journal
2021
Food safety knowledge, training methods, and barriers to training: An examination of the U.S. food truck industry
Journal of Foodservice Business Research. | Journal Article
2020
Explaining consumers intention to use menu labels: a structural equation modeling analysis
Sozen, Erol
British Food Journal. | Journal Article
 
Knowledge, attitudes, and behaviors about dining out with food allergies: A cross-sectional survey of restaurant customers in the United States
Kwon, Junehee⋅Lee, Yee Ming and Wen, Han
Food Control, vol. 107, pp. 106776, January 2020. | Journal Article
2019
An Exploration of Activities, Reasons, and Barriers of Using Social Media for Food Allergy Management
Lee, Yee M and Chen, Han
The Journal of Social Media in Society, vol. 8, (no. 1), pp. 87-104, 2019. | Journal Article
 
Calorie estimation and the effects of calorie disclosure of the American’s favorite foods
Sozen, Erol and Lee, Yee Ming
Journal of Foodservice Business Research, pp. 18, 2019-10-30. | Journal Article
 
Effects of message framing on food allergy communication: A cross-sectional study of restaurant customers with food allergies
Wen, Han and Lee, Yee Ming
International Journal of Hospitality Management, pp. 102401, 2019-10-00. | Journal Article
 
Enhancing Undergraduate Research Experience Through a Food Science Research Project
Lee, Yee Ming⋅Lee, Yee Ming⋅Burnett, Donna and Burnett, Donna
Journal of Food Science Education, vol. 18, (no. 1), pp. 20, January 2019. | Journal Article
2018
An investigation of consumers’ perception of food safety in the restaurants
Liu, Pei and Lee, Yee Ming
International Journal of Hospitality Management, vol. 73, pp. 35, July 2018. | Journal Article
 
Enhancing customers’ brand commitment: A multidimensional perspective of bran citizenship behavior in Egyptian hotels.
Khairy, Hazem and Lee, Yee M
International Journal on Recent Trends in Business and Tourism, vol. 2, (no. 1), pp. 27-38, 2018. | Journal Article
 
The integration of nutrition components into culinary programs: perspectives of experts and educators
Mitchell, Joseph⋅Mitchell, Joseph⋅Ayoun, Baker⋅Ayoun, Baker⋅Lee, Yee Ming and Lee, Yee Ming
Journal of Teaching in Travel & Tourism, vol. 18, (no. 4), pp. 314, 10/2/2018. | Journal Article
 
Who knows more about food allergies – restaurant managerial staff or employees?
Lee, Yee Ming⋅Lee, Y.M.⋅Lee, Yee M⋅Sozen, Erol⋅Sozen, E. and Sozen, Erol
British Food Journal, vol. 120, (no. 4), pp. 890, 20180403. | Journal Article
2017
An investigation of restaurant food safety performance: A comparison between ethnic and nonethnic and chain and independent restaurants in Louisiana
Liu, Pei and Lee, Yee Ming
Journal of Foodservice Business Research, vol. 20, (no. 2), pp. 217, 3/15/2017. | Journal Article
 
Comparison of Food Allergy Policies and Training between Alabama (AL) and National Restaurant Industry
Lee, Yee Ming and Barker, Gwen C
Journal of Culinary Science & Technology, vol. 15, (no. 1), pp. 16, 1/2/2017. | Journal Article
 
Evaluating Nutritional Competencies and Needs in the Postsecondary Culinary Curriculum: A Delphi Study
Mitchell, Joseph⋅Mitchell, Joseph⋅Ayoun, Baker⋅Ayoun, Baker⋅Lee, Yee Ming and Lee, Yee Ming
Journal of Hospitality & Tourism Education, vol. 29, (no. 4), pp. 186, 10/2/2017. | Journal Article
 
Use of point-of-service systems in school nutrition programs: Types, challenges, and employee training.
Lee, Yee M⋅Kwon, Junehee⋅Park, Eunhye⋅Wang, Yujia and Rushing, Keith
Journal of Child Nutrition and Management, vol. 42, (no. 1), pp. 16-29, 2017. | Journal Article
2016
Child Nutrition Professionals' Attitudes, Perceived Challenges, and Training Related to Food Allergies
Lee, Yee M⋅Kwon, Junehee and Sauer, Kevin
Health Behavior and Policy Review, vol. 3, (no. 2), pp. 165-175, Mar 1, 2016. | Journal Article
 
Food allergy knowledge and training among restaurant employees
Lee, Yee Ming⋅Lee, Y.M.⋅Lee, Yee M⋅Lee, Y.M.⋅Sozen, E. and Sozen, E.
International journal of hospitality management, vol. 57, pp. 59, 2016. | Journal Article
2015
Food Allergy Knowledge, Attitudes, and Preparedness Among Restaurant Managerial Staff
Lee, Yee Ming and Xu, Hui (Michelle)
Journal of Foodservice Business Research, vol. 18, (no. 5), pp. 469, 10/20/2015. | Journal Article
 
Project-Based Learning Involving Sensory Panelists Improves Student Learning Outcomes
Lee, Yee Ming
Journal of Food Science Education, vol. 14, (no. 2), pp. 65, 2015-04-00. | Journal Article
 
The Diet of Inmates
Cook, Emma A⋅Lee, Yee Ming⋅White, B. Douglas and Gropper, Sareen S
Journal of Correctional Health Care, vol. 21, (no. 4), pp. 399, 20151000. | Journal Article
2014
A focus group study of child nutrition professionals’ attitudes about food allergies and current training practices.
Lee, Yee M⋅Kwon, Junehee and Sauer, Kevin
Journal of Child Nutrition and Management, vol. 38, (no. 1), pp. 1-14, 2014. | Journal Article