Carson College of Business Faculty Directory

Carson College Directory

Robert Harrington

Professor
Hospitality Business Management

Contact

Phone: (509) 372-7487
Office: WEST 207E

Education

  • PhD (Washington State University)
  • MBA (Washington State University)
  • BBA (Boise State University)

Robert Harrington

Dr. Robert J. Harrington is Academic Director for the Carson College of Business in the Tri-Cities and a professor and Associate Director in Hospitality Business Management at Washington State University. He received his PhD in Strategic Management and MBA from Washington State University and Bachelor of Business Administration from Boise State University, USA. Prior to joining WSU Tri-Cities, he was the 21st Century Endowed Chair in Hospitality at the University of Arkansas, faculty member at the University of Guelph, Canada and Dean of the Chef John Folse Culinary Institute at Nicholls State University. Harrington’s current teaching interests include food and beverage management, hospitality innovation management and food & beverage strategies. Current research interests include food and drink pairing, hospitality innovation management, and wine business strategies. He is author of Food and Wine Pairing: A Sensory Experience and Editor-In-Chief for the Journal of Culinary Science & Technology. Recently, he received recognition for his research productivity, ranked #30 in worldwide hospitality research impact and #14 in total publications (Chekitan, et al., 2015), ranked #1 in Hospitality Strategic Management research productivity (Park et al., 2011), and listed as 1 of 5 key researchers publishing in new service development in North America and #14 most published worldwide (Biemanns, et al., 2016).

Research Interests

co-creation
culinary tourism
food and wine
hospitality and tourism marketing
hospitality curriculum
hospitality education
hotel culture
innovation management
service management and consumer behavior in the hospitality industry
services management
strategic management
wine business strategies

Teaching Interests

food and beverage management
food and beverage strategies
hospitality innovation management

Journal Articles

  • Robert Harrington, Rhonda Hammond, M. Ottenbacher, P. Chathoth, Byron Marlowe From goods-service logic to a memory-dominant logic: Demand-side strategy research and application in hospitality International Journal of Hospitality Management, 2019
  • Vincent Thielemann, Michael Ottenbacher, Robert Harrington Antecedents and consequences of perceived customer value in the restaurant industry – A preliminary test of a holistic model FIU Hospitality Review, 2018
  • D Martinez, Rhonda Hammond, Robert Harrington, J Wiersma-Mosely Millennials' Knowledge of Beer and Food Pairings: Subjective vs Objective Journal of Culinary Science and Technology, 2017
  • G. Ogbeide, S. Böser, R. Harrington, M. Ottenbacher Complaint management in hospitality organizations: The role of empowerment and other service recovery attributes impacting loyalty and satisfaction. Tourism and Hospitality Research, 2017
  • R. Harrington, S. Fauser, M. Ottenbacher QSR brand value strategies: Assessing perceived relative differences in marketing mix dimensions among brands, loyal customers and non-customers International Journal of Contemporary Hospitality Management, 2017
  • R. Muniz, R. Harrington, G. Ogbeide, H. Seo The role of sound congruency on ethnic menu item selection and price expectations. International Journal of Hospitality & Tourism Administration, 2017
  • D. Martinez, R. Hammond, J. Mosey, R. Harrington Young adults' and industry experts' subjective and objective knowledge of beer and food pairings Journal of Culinary Science and Technology, 2017
  • P. Chathoth, G. Ungson, R. Harrington, S. Chan Co-creation and higher order customer engagement in hospitality and tourism services: A critical review International Journal of Contemporary Hospitality Management, 2016
  • K. Mathe-Soulek, M. Krawczyk, R. Harrington, M. Ottenbacher The impact of price-based and new product promotions on fast food restaurant sales and stock prices Journal of Food Products Marketing, 2016
  • Dylan Martinez, Rhonda Hammond, Robert Harrington, Jacquelyn Wiersma-Mosley Young Adults' and Industry Experts' Subjective and Objective Knowledge of Beer and Food Pairings Journal of Culinary Science and Technology, 2016
  • R Harrington, M Ottenbacher, N Lowenhagen Are culinary and hospitality service attributeskey predictors of returning visits for culinary tourism locations? Journal of Gastronomy and Tourism, 2015
  • Purificación García-Segovia, Robert Harrington, Han-Seok Seo Influences of table setting and eating location on food acceptance and intake Food Quality and Preference, 2015
  • Michael Ottenbacher, Sina Schwebler, Daniel Metzler, Robert Harrington Sustainability criteria for tourism attractions: A case study of Germany International Journal of Social Ecology and Sustainable Development, 2015
  • Robert Harrington, Han-Seok Seo The impact of liking of wine and food items on perceptions of wine–food pairing Journal of Foodservice Business Research, 2015
  • Robert Harrington, Michael Ottenbacher, Anja Treuter The musicscape model: Direct, mediating, and moderating effects in the casual restaurant experience International Journal of Hospitality & Tourism Administration, 2015
  • G Ogbeide, R Harrington, K Kesterson Time for change – A new leadership decision forrevenue enhancement. Journal of Hospitality and Tourism Cases, 2015
  • Tina Jochim, Michael Ottenbacher, Robert Harrington What and how are firms in the quick-service restaurant industry reporting on corporate social responsibility? Journal of Foodservice Business Research, 2015
  • Alexandra Fiegel, Jean-François Meullenet, Robert Harrington, Rachel Humble Background music genre can modulate flavor pleasantness and overall impression of food stimuli Appetite, 2014
  • Prakash Chathoth, Gerardo Ungson, Levent Altinay, Eric Chan, Robert Harrington Barriers affecting organisational adoption of higher order customer engagement in tourism service interactions Tourism Management, 2014
  • G Ogbeide, R Harrington, J Ianni Leadership and management in a family business setting. Journal of Hospitality and Tourism Cases, 2014
  • Robert Harrington, Prakash Chathoth, Michael Ottenbacher, Levent Altinay Strategic management research in hospitality and tourism: Past, present and future International Journal of Contemporary Hospitality Management, 2014
  • A Fiegel, R Humble, J Meullenet, R Harrington, H Seo The genre of background musiccan modulate flavor pleasantness and overall impression of food stimuli. Appetite, 2014
  • Rebeckah Koone, Robert Harrington, Mario Gozzi, Michelle McCarthy The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions Journal of Wine Research, 2014
  • Michael Ottenbacher, Robert Harrington A case study of a culinary tourism campaign in Germany: Implications for strategy making and successful implementation Journal of Hospitality & Tourism Research, 2013
  • Prakash Chathoth, Levent Altinay, Robert Harrington, Fevzi Okumus Co-production versus co-creation: A process based continuum in the hotel service context International Journal of Hospitality Management, 2013
  • Robert Harrington, Simon Fauser, Michael Ottenbacher, Annika Kruse Key information sources impacting Michelin restaurant choice Journal of Foodservice Business Research, 2013
  • R Harrington, Michael Ottenbacher Managing the culinary innovation process: The case of new product development Journal of Culinary Science and Technology, 2013
  • Robert Harrington, Michael Ottenbacher, Kelly Way QSR choice: Key restaurant attributes and the roles of gender, age and dining frequency Journal of Quality Assurance in Hospitality & Tourism, 2013
  • K Rothfelder, M Ottenbacher, R Harrington Does transformational leadership increase employee job satisfaction in the hospitality industry? Evidence from the German hotel industry. Tourism and Hospitality Research, 2012
  • Cornelia Beer, Michael Ottenbacher, Robert Harrington Food tourism implementation in the Black Forest destination Journal of Culinary Science and Technology, 2012
  • Robert Harrington, Michael Ottenbacher, Ann Staggs, F Powell Generation Y consumers: Key restaurant attributes affecting positive and negative experiences Journal of Hospitality & Tourism Research, 2012
  • Kelly Way, Robert Harrington, Michael Ottenbacher Hospitality author and university productivity in the 21st century Journal of Culinary Science and Technology, 2012
  • Jose Albors-Garrigos, Robert Harrington Journal of culinary science and technology Journal of Culinary Science and Technology, 2012
  • Kathrin Rothfelder, Michael Ottenbacher, Robert Harrington The impact of transformational, transactional and non-leadership styles on employee job satisfaction in the German hospitality industry Tourism and Hospitality Research, 2012
  • Robert Harrington, Michael Ottenbacher, K Kendall Fine-dining restaurant selection: Direct and moderating effects of customer attributes Journal of Foodservice Business Research, 2011
  • Kelly Way, Michael Ottenbacher, Robert Harrington Is crowdsourcing useful for enhancing innovation and learning outcomes in culinary and hospitality education? Journal of Culinary Science and Technology, 2011
  • Robert Harrington, Michael Ottenbacher Strategic management: An analysis of its representation and focus in recent hospitality research International Journal of Contemporary Hospitality Management, 2011
  • Godwin-Charles Ogbeide, Robert Harrington The relationship among participative management style, strategy implementation success, and financial performance in the foodservice industry International Journal of Contemporary Hospitality Management, 2011
  • Robert Harrington, Michael Ottenbacher Culinary tourism-a case study of the gastronomic capital Journal of Culinary Science and Technology, 2010
  • R Harrington, G Ogbeide, M Ottenbacher Maximizing hospitality learning outcomes: An integrated experiential in-class approach FIU Review, 2010
  • Robert Harrington, Michelle McCarthy, Mario Gozzi Perceived match of wine and cheese and the impact of additional food elements: A preliminary study Journal of Foodservice Business Research, 2010
  • Michael Ottenbacher, Robert Harrington Strategies for achieving success for innovative versus incremental new services Journal of Services Marketing, 2010
  • Robert Harrington Decision-making tactics and contextual features: Strategic, tactical and operational implications International Journal of Hospitality & Tourism Administration, 2009
  • Michael Ottenbacher, Robert Harrington, H Parsa Defining the hospitality discipline: A discussion of pedagogical and research implications Journal of Hospitality & Tourism Research, 2009
  • Michael Ottenbacher, Robert Harrington Institutional, cultural and contextual factors: Potential drivers of the culinary innovation process Tourism and Hospitality Research, 2009
  • Robert Harrington International Journal of Hospitality & Tourism: Foreword International Journal of Hospitality & Tourism Administration, 2009
  • Robert Harrington, Charlie Baggs, Michael Ottenbacher Moving from a tacit to a structured culinary innovation process: A case for the basics and just-right plots in evaluation Journal of Culinary Science and Technology, 2009
  • M Ottenbacher, R Harrington North American Indian gaming innovations Hospitality Review, 2009
  • Keith Müller, Dawn Van Leeuwen, Keith Mandabach, Robert Harrington The effectiveness of culinary curricula: A case study International Journal of Contemporary Hospitality Management, 2009
  • Robert Harrington, Rhonda Hammond The impact of wine effervescence levels on perceived palatability with salty and bitter foods Journal of Foodservice Business Research, 2009
  • M Ottenbacher, R Harrington The innovation development process of QSR chains. International Journal of Contemporary Hospitality Management, 2009
  • Michael Ottenbacher, Robert Harrington The product innovation process of quick-service restaurant chains International Journal of Contemporary Hospitality Management, 2009
  • R Harrington, J Chesser, N Cullen What is this business? The chef and the "how" and "why" The World of Culinary Supervision, Training and Management, 2009
  • R Harrington, M Ottenbacher Contradictions of traditions and change in German winemaking: A exploratory study. International Journal of Wine Business Research, 2008
  • M Ottenbacher, R Harrington Development of entrepreneurial innovations in the IT sector: Identifying levers for success International Journal of Entrepreneurship & Innovation - Q3, 2008
  • Robert Harrington Food and wine commentary Journal of Culinary Science and Technology, 2008
  • Michael Ottenbacher, Robert Harrington The culinary innovation process Journal of Culinary Science and Technology, 2008
  • R Harrington, D Miszczak, M Ottenbacher The impact of beer type, pizza spiciness and gender on match perceptions PASOS: Journal of Tourism and Cultural Heritage, 2008
  • Michael Ottenbacher, Robert Harrington U.S. and German culinary innovation processes: Differences in involvement and other factors Journal of Foodservice Business Research, 2008
  • Robert Harrington, Rhonda Hammond Body deviation-from-match: The Yin and Yang of wine and food pairing? Journal of Culinary Science and Technology, 2007
  • R Harrington, C Herzog Chef John Folse: A case study of vision, leadership, & sustainability Journal of Hospitality & Tourism Education / Council on Hotel, Restaurant and Institutional Education, 2007
  • Michael Ottenbacher, Robert Harrington The innovation development process of Michelin-starred chefs International Journal of Contemporary Hospitality Management, 2007
  • K Keri, M Ottenbacher, R Harrington The North American spa industry: An examination of emergent trends. The FIU Review, 2007
  • R Harrington, K Kendall Uncovering the interrelationships among firm size, organizational involvement, environmental uncertainty, and implementation success. International Journal of Hospitality & Tourism Administration, 2007
  • Robert Harrington, K Kendall Uncovering the interrelationships among firm size, organizational involvement, environmental uncertainty, and implementation success International Journal of Hospitality & Tourism Administration, 2007
  • Robert Harrington Defining gastronomic identity: The impact of environment and culture on prevailing components, texture and flavors in wine and food Journal of Culinary Science and Technology, 2006
  • Robert Harrington, K Kendall Middle-up-down and top-down approaches: Strategy implementation, uncertainty, structure, and foodservice segment Tourism, 2006
  • Robert Harrington, K Kendall Strategy implementation success: The moderating effects of size and environmental complexity and the mediating effects of involvement Journal of Hospitality & Tourism Research, 2006
  • Robert Harrington, Rhonda Hammond The direct effects of wine and cheese characteristics on perceived match Journal of Foodservice Business Research, 2006
  • Robert Harrington, Keith Mandabach, William Thibodeaux, Dawn Van Leeuwen The institutionalization of culinary education: An initial assessment Journal of Culinary Science and Technology, 2006
  • Robert Harrington The moderating effects of size, manager tactics and involvement on strategy implementation in foodservice International Journal of Hospitality Management, 2006
  • Robert Harrington, Keith Mandabach, Dawn Van Leeuwen, William Thibodeaux A multi-lens framework explaining structural differences across foodservice and culinary education International Journal of Hospitality Management, 2005
  • R Harrington Chef as CEO: An analogy and teaching tool The Journal of Culinary Science and Technology, 2005
  • Robert Harrington, K Kendall How certain are you measuring environmental dynamism and complexity? A multitrait-multimethod approach Journal of Hospitality & Tourism Research, 2005
  • R Harrington, K Kendall How certain are you measuring environmental dynamism and complexity? A multitrait-multimethod approach Journal of Hospitality & Tourism Research, 2005
  • R Harrington, A Pizam Strategy topics in the hospitality industry: Competitive position, competitive strategy, cost strategies, distinctive capabilities, strategic evaluation and strategic formulation. The Encylcopedia of Hospitality Management, 2005
  • Robert Harrington The how and who of strategy making: Models and appropriateness for firms in hospitality and tourism industries Journal of Hospitality & Tourism Research, 2005
  • R Harrington The how and who of strategy-making: Models and appropriateness for firms in hospitality and tourism industries Journal of Hospitality & Tourism Research, 2005
  • R Harrington The wine and food pairing process: Using culinary and sensory perspectives The Journal of Culinary Science and Technology, 2005
  • R Harrington, D Lemark, R Reed, K Kendall A question of fit: The links among environment, strategy formulation and performance. Journal of Business and Management, 2004
  • R Harrington, K Mandabach, D Vanleeuwen, W Rande A survey of the control process in foodservice laboratory classes. Journal of Hospitality & Tourism Education / Council on Hotel, Restaurant and Institutional Education, 2004
  • R Harrington Part I: The culinary innovation process, a barrier to imitation Journal of Foodservice Business Research, 2004
  • R Harrington Part II: Rice flour beignets, a case study of the culinary innovation process Journal of Foodservice Business Research, 2004
  • Robert Harrington The environment, involvement, and performance: Implications for the strategic process of food service firms International Journal of Hospitality Management, 2004
  • K Kendall, Robert Harrington Strategic management education incorporating written or simulation cases: An empirical test Journal of Hospitality & Tourism Research, 2003
  • K Mandabach, R Harrington, D Vanleeuwen, D Revelas Culinary education and computer technology: A longitudinal study. Journal of Hospitality & Tourism Education / Council on Hotel, Restaurant and Institutional Education, 2002
  • R Harrington, D Lemark, K Kendall The threat-rigidity thesis in newly formed teams: An empirical test. Journal of Business and Management, 2002
  • K Mandabach, R Harrington, D Vanleeuwen Computer technology in the heart-of-the-house: Differences in expectations and perceptions of usage between chefs and managers Praxis- The Journal of Applied Hospitality Management, 2001
  • Robert Harrington Environmental uncertainty within the hospitality industry: Exploring the measure of dynamism and complexity between restaurant segments Journal of Hospitality & Tourism Research, 2001

    Books/Book Chapters

    • Book Chapter Robert Harrington, M Ottenbacher, Byron Marlowe Malaysian gastronomic tourism – Its importance, satisfiers, dis-satisfiers and delighters.
    • Book Chapter Robert Harrington, Michael Ottenbacher, Byron Marlowe, Ulrike Siguda Wine tourism in South Africa: Valued attributes and their role as memorable enticements.
    • Book Chapter Prakash Chathoth, G Ungson, Robert Harrington, L Altinay, E Chan, F Okumus Conceptualization of value co-creation in the tourism context
    • Book Chapter R Harrington, Yimo Liu, Rhonda Hammond, Anders Herdenstam, Byron Marlowe International hospitality development: Training to enhance understanding of ‘the art of hospitality’ business model
    • Book Chapter P.K. Chathoth, E. Chan, R.J. Harrington, F. Okumus, Z. Song, N.K. Prebensen Co-creating customer experiences: The role of employees in tourism and hospitality services
    • Book Chapter P Chathoth, E Chan, Robert Harrington, F Okumus, Z Song Co-creating customer experiences: The role of employees in tourism and hospitality services.
    • Book Chapter Robert Harrington, M Ottenbacher, K Hussain How does culinary importance and a priori expectations impact expectation fulfillment and destination loyalty?
    • Book Chapter M Ottenbacher, R Harrington, A Treuter, S Dixit What is the impact of music's volume and tempo on diningconsumers' behaviors and perceptions of quality.
    • Book Chapter R. Harrington, J. Herz, G. Conley Is the 12 step wine pairing method useful for pairing beer and food?
    • Book Chapter M. Ottenbacher, R.J. Harrington, A. Treuter, S. Dixit What is the impact of music’s volume and tempo on dining consumers’ behaviors and perceptions of quality
    • Book Chapter R. Harrington, F. Centelles Wine and food pairing decision tree and other concepts
    • Book R Harrington, J Herz, G Conley Is the 12 step wine pairing method useful for pairing beer and food?
    • Book R Harrington, M Ottenbacher, K Lee Wine tourism strategy-making: A model for planning andimplementation.
    • Book Chapter R Combs, R Harrington, K Vaidya Opportunities in Strategic Management in the Field of Hospitality.
    • Book P Chathoth, G Ungson, R Harrington, L Altinay, F Okumus, E Chan Conceptualization of value co-creation in the tourism context.
    • Book R Harrington, M Ottenbacher, F Powell, D Airey, D Dredge, M Gross Teaching service quality, customer satisfaction issues and other service considerations in the hospitality management discipline: Is digital technology useful for enhancing student learning outcomes?
    • Book Robert Harrington, Michael Ottenbacher, F Powell Teaching service quality, innovation management and other service considerations in the hospitality management discipline: Using digital technology to facilitate student learning outcomes
    • Book Chapter R Harrington, M Ottenbacher, M Gardini Brand equity: A foodservice perspective.
    • Book Chapter R Harrington, M Ottenbacher, S Fauser, O Hengerer Decision making in times of change
    • Book R Harrington Food and Wine Pairing: A Sensory Experience
    • Book R Harrington Instructor's Manual to Accompany Food and Wine Pairing: A Sensory Experience
    • Book Chapter R Harrington, M Ottenbacher, M Olsen, J Zhao Resource allocation decisions and organizational structure

      Presentations

      • Robert James Harrington “Hospitality business management trends and outlook”
      • Robert James Harrington “The impact of tourism in Northwest Arkansas.”
      • Robert James Harrington “Food and wine pairing strategies and the development of a decision tree process.”
      • Robert James Harrington “Music’s Impact on the Hospitality Servicescape.”
      • Robert James Harrington “Creativity and innovation in haute cuisine.
      • Robert James Harrington “Key factors impacting positive and negative restaurant experiences: The role and assessment of the food and beverage pleasure relationship.”
      • Robert James Harrington “Innovation management and strategic decision making.”
      • Robert James Harrington “Wine and food pairing workshop.”
      • Robert James Harrington “The impact of tourism on Northwest Arkansas.”
      • Robert James Harrington “Wine and food pairing workshop.
      • Robert James Harrington “Money Talks”
      • Robert James Harrington “The food and wine pairing process”,
      • Robert James Harrington “Gastronomic identity: Integrating cultural and environmental aspects of food and beverage as a successful business model.”
      • Robert James Harrington “Seminar on U.S. culinary education and cuisine.”

        Conference Proceedings

        • R.J. Harrington, M.C. Ottenbacher, K Hussain, D. Wagner, M. Mair, A. Dreyer, A. Stöckl How does culinary importance and a priori expectations impact expectation fulfillment and destination loyalty? Springer Publishing
        • R. Harrington, M. Ottenbacher, B. von Freyberg, L. Schmidt Oktoberfest: What’s going well and what are drivers of satisfaction? 2016 EuroCHRIE Conference
        • R. Harrington, M. Ottenbacher Heterogeneity in QSR value strategies: Loyal customer and non-customer perceptions 2016 ICHRIE Conference
        • L. Siahmakoun, R. Harrington Preferences and nutrient composition: The impact of flour types on battered fried food 2016 ICHRIE Conference

          Other

          • R Harrington Celebrate romance with chocolate and beer: Chocolate andbeer? Now everyone's happy!
          • R Harrington, C Nobles 1) Fried green tomatoes with remoulade sauce and 2) Roast pork loin with 3-chile jus.
          • R Harrington A delicious match: A guide to pairing food & wine this holiday season
          • R Harrington What do Arkansans eat?
          • R Harrington, C Herzog Vision, leadership, & sustainability: A case study.
          • R Harrington, J Folse Black-eyed pea shrimp fritters recipe
          • K Mandabach, R Harrington Bytes to cook by: Tech in the culinary classroom