Hospitality Business Management
Phone: (509) 372-7033
Office: WEST 207B
- PhD (Texas Tech University)
- MS (Purdue University)
- BS (Nicholls State University â€“ Chef John Folse Culinary Institute)
- Other (Ozarka College)
Rhonda Hammond is a new assistant professor in the School of Hospitality Business Management at WSU Tri-Cities. She received her PhD in Hospitality Administration from Texas Tech University where she taught Beverage Management courses in the Restaurant, Hotel, and Institutional Management program while serving the Texas Wine Marketing Research Institute. Dr. Hammond joined Kent State University in Fall 2010 as an Assistant Professor in Hospitality Management and taught undergraduate courses in Hospitality Human Resources Management and Facility Layout and Design of Foodservice Operations. She most recently comes from the Hospitality Innovation program at the University of Arkansas where she taught undergraduate and graduate students in the areas of beverage management and marketing, and food and beverage pairing. Dr. Hammond’s culinary arts background and wine research, particularly regarding underserved market segments and Millennials, furthers her interest in defining the art of hospitality. Her research has been published in journals such as the Journal of Foodservice Business Research, Hospitality Review, and The Journal of Culinary Science and Technology.
- M Nuebling, S Sydnor, B Almanza, C Behnke, R Hammond If only consumers knew: How sampling impacts wine innovation diffusion in the U.S. foodservice industry. Journal of Foodservice Business Research, 2016
- M Nuebling, C Behnke, R Hammond, S Sydnor, B Almanza On tap: Foodservice operators' perceptions of a wine innovation. Journal of Foodservice Business Research, 2016
- D Martinez, Rhonda Hammond, Robert Harrington Young adults' and industry experts' subjective and objectiveknowledge of beer and food pairings Journal of Culinary Science and Technology, 2016
- C Broz, R Hammond Dysphagia: Education needs assessment for future healthcare food-service employees. Nutrition and Food Science, 2014
- R Hammond, N Velikova, T Dodd Information sources used by restaurant wine consumers: Are Millennials that different? Journal of Foodservice Business Research, 2014
- R Hammond, S Sydnor, E Kang Reaching an underserved wine customer: Connecting with the African American wine consumer Hospitality Review, 2014
- R Hammond, N Velikova, T Dodd Effects of processing styles on preference of restaurant menu type: How do Millennials compare to other segments? Journal of Foodservice Business Research, 2013
- R Hammond, N Barber, B Almanza Retirees' restaurant wine service preferences Journal of Culinary Science and Technology, 2009
- N Barber, R Hammond, C Broz, J Boyce Silicone poaching pods: Do they meet manufacturer's claims? Journal of Foodservice, 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
- R Harrington, R Hammond Body deviation-from-match: The yin and yang of wine and food pairing The Journal of Culinary Science and Technology, 2007
- Robert Harrington, Rhonda Hammond The direct effects of wine and cheese characteristics on perceived match Journal of Foodservice Business Research, 2006
- Book Chapter Robert Harrington, Yimo Liu, Rhonda Hammond, Anders Herdenstam, Byron Marlowe International hospitality development: Training to enhance understanding of 'the art of hospitality' business model.
- Rhonda Hammond Characteristics of Todayâ€™s Millennials
- Rhonda Hammond, N Barber, B Almanza Retirees and their restaurant wine service preferences.
- S Sydnor, R Hammond Focus Group methodology: planning and executing qualitative research