Dr. Tony Kim
Assistant Professor, Hart School of Hospitality, Sport and Recreation Management
Year Started at JMU: 2016
kim26jh@jmu.edu
Contact Info
Education
- PhD in Hospitality and Tourism Management, Purdue University, May 2016
- MTA in Event and Meeting Management, The George Washington University, May 2010
- BS in Hotel Administration, University of Nevada, Las Vegas, May 2005
- BS in Chemical Engineering & Industrial Chemistry, Han Yang University, February 2003
Professional Interests
- Food safety and sanitation
- Hotel & restaurant cleanliness
- Restaurant operation and consumer behavior
- Risky food consumption
- Foods in events and festivals
Personal Interests
- Food and wine
- Traveling
- Latin music and culture
Professional Background
- Assistant General Manager, JSSB Fairfax LLC (DBA Todai Restaurant) Aug 2005 to May 2013
Current Courses Taught
- HM 351: Cost Control and Budgeting
Positions Held
- 2013 – 2016, Instructor and Teaching Assistant, Purdue University
Awards and Recognitions
- Outstanding Doctoral Student Award - Purdue University (spring 2016)
- Teaching Academy Graduate Teaching Award - Purdue University (spring 2015)
Service
- Journal and conference paper reviewer
- International Journal of Hospitality Management (IJHM)
- Journal of Foodservice Business Research (JFBR)
- Europe Federation of Council on Hotel, Restaurant, and Institutional Education (EuroCHRIE)
- North East North America Federation of Council on Hotel, Restaurant, and Institutional Education (NENA CHRIE)
- Tourism, Hospitality, and Event Conference for Researchers, Educators, Practitioners, and Students (THEREPS)
Key Publications
Ma, J., Kim, J.,& Almanza, B.A. (2019). Restaurant manager perceptions of the Food and Drug Administration’s newest recommended food facility inspection format: Training and words matter. Journal of Environmental Health.
Park, H., Kline, S., Kim, J.,Almanza, B.A., & Ma, J. (2019). Does hotel cleanliness correlate with surfaces guests contact? International Journal of Contemporary Hospitality Management.
Kim, J., Almanza, B.A., Sydnor, S., Ghiselli, R., & Neal, J. (2017). Factor affecting consumption of raw or undercooked foods in restaurants. International Journal of Hospitality and Tourism Administration, DOI: 10.1080/15256480.2017.1383962.
Sun, X., Kim, J., Behnke, C., Almanza, B.A., Greene, C., Miller, J., & Schindler, B. (2017). The cleanliness of reusable bottles: How contamination levels are affected by bottle usage and cleaning behaviors of bottle owners. Food Protection Trends, 37(6), 392-402.
Park, H., Kim, J., Zhang, M., Almanza, B. A., Ma, J., & Fisher, J. (2017). Hotel key cards: How clean is the first thing guests touch on their way to their rooms? Journal of Environmental Health. 80(2), 16-19.
Kim, J., Almanza, B.A., Ghiselli, R., Neal, J., & Sydnor, S. (2017). What role does sense of power play in consumers’decision making of risky food consumption while dining out? Journal of Foodservice Business Research. May.
Kim, J., Ma, J., & Almanza, B. A. (2017). Consumers’perceptions of the Food and Drug Administration’s newest recommended food facility inspection format: Words matter. Journal of Environmental Health, 79(10), 20-25.
Ma, J., Kim, J., & Almanza, B. A. (2017). Inspectors’perceptions of the Food and Drug Administration’s newest recommended food facility inspection format: Training matters. Journal of Environmental Health, 79(10), 26-31.
Kim, J., Almanza, B.A., Ghiselli, R., & Sydnor, S. (2017). The effect of sensation seeking and emotional brand attachment on consumers’intention to consume risky foods in restaurants. Journal of Foodservice Business Research, 20(3), 336-349.
Park, H., Kim, J., & Almanza, B.A. (2016). Yelp vs. Inspection report: Is quality correlated with sanitation in restaurants? Journal of Environmental Health, June.
