Curriculum Vitae

Kimberly J Harris

November 06, 2021

General Information

University address:	Hospitality and Tourism Management
Hospitality and Tourism Management
Dedman College of Hospitality
288 Champions Way, B4100
Florida State University
Tallahassee, Florida 32306-2541
Phone: 850-644-8246; Fax: 850-644-5565

E-mail address:	kharris@fsu.edu

Web site:	Dedman.fsu.edu

Professional Preparation

1990	Ed. D., Virginia Polytechnic Institute and State University. Major: Vocational and Technical Education. 

Harris, K. J. (1990). Interactive Video in the Hospitality Industry. A Comparative Analysis of Corporate Training Methods Using ANOVA, Regression Analysis, and Kruskal-Wallis for Non-Parametric Data. Unpublished doctoral dissertation, Virginia Polytechnic Institute and State University. 

1983	M.S., Morehead State University. Major: Vocational Home Economics. Foodservice Administration. Graduated with Honors (GPA 3.8), Outstanding Graduate Student Award. 

1981	B.S., Morehead State University. Major: Foodservice Administration, Home Economics. Magna Cum Laude (GPA 3.8), Phi Kappa Phi Honor Society. 

Professional Experience

1990–present	Professor, Hospitality Administration, Florida State University. 

2010–2012	Educational Consultant, Hospitality Administration, Florida State University. Design Feasibility Studies for New Educational Program Development.

2009–2010	Overload Adjunct Professor, Ctr for Acad Retention & Enhnc, Florida State University. 

2008–2009	Adjunct Professor, Hospitality Administration, Florida State University. 

2008–2009	Human Resource Consultant, Coalson Plantation, Thomasville, GA. 

2007	Service Excellence/Service Elegance, Consultant, Governor's Club, Tallahassee, Florida. Consultant for evaluating service quality and designing an improvement program to reach the Platinum Service Award in service quality and delivery.

2006–2007	Community Outreach Instructor, Shawnee State University, Portsmouth, Ohio. Delivered courses in food safety and sanitation. Offered SERVSAFE national food safety certification training and examination.

2004	Foodservice Intern, National Restaurant Association & ClubCorp, Inc. Served as intern in foodservice in catering and sports grill areas. Also spent time with Executive Chef learning inventory, scheduling, and menu planning for fine dining, banquets, and stadium box service.

2004	Small Bed & Breakfast/Motel Intern, Seagrove Villas & Motel, Florida State University. Served as intern in housekeeping, maintenance, front desk and management departments. Assisted with quality inspections, suggestions as to improvements, and submitted a review based on budget and P&L statements.

2003	Training Intern, Marriott Corporation, Marriott Corporation. Worked with the Marriott Corporation headquarter office in Bethesda, Maryland during my sabbatical beginning in Spring 2003 and continued throughout the year. Served as part of the corporate training team as that designed a model for mapping the return on investment (ROI) of corporate training programs. Also assigned to develop an evaluation tool for reviewing organizational behavior systems implementation, such as PeopleSoft and At-Your-Service software and corporate-developed customer service systems.

1996–2001	Internship Coordinator, International, Hospitality Administration, Florida State University. Obtained international placements for the students in the hospitality administration department. Positions are available for FSU students in Switzerland, England, Spain, Scotland, Ireland, Greece, Australia, Brussels, Egypt, Germany, Austria, Sweden, Italy, and France.

1990–2001	Internship Coordinator, Domestic, Hospitality Administration, Florida State University. Developed program. Also instituted Internship Workbook Project which is both a research and logging of data exercise coordinated with the hosting property and the instructor. Acquire hosting property contracts and placements throughout the United States, including Panama, Hawaii, Alaska, and The Florida Keys. Developed the departmental annual event, Internship Kickoff, which hosts approximately 50 companies recruiting interns for summer, fall, and spring positions. Event exposes students to prospective employers in a formal and informal setting. Students attend an informal mixer followed by a series of interviews requiring them to present a resume, letters of recommendation, and academic portfolios of work performed in class.

2000	Training Intern, Marriott Corporation, Marriott Corporation. Served as a faculty intern, rotations throughout each operational area of The World Center, Orlando Marriott; continued work throughout the year on the redesign of the front desk training program and manual.

1999–2000	Owner/Designer, The Harris Institute, Florida State University. Supplied interactive training program scripting design work to restaurant and hotel companies.

1999	Faculty Intern, Ritz-Carlton. Served as a faculty intern in customer service in the Amelia Island Ritz-Carlton.

1995–1998	Eatz' Food and Beverage Project Training Coordinator and Grant Director, Eatz Academy. Responsible for the development, delivery, and management of training programs for foodservice managers employed by the state of Florida Division of Blind Services, Department of Labor. Proposed Academy of Foodservice (Eatz Academy) for Vision-Impaired. Academy offers education for the vision-impaired employed by the Division of Blind Services for the State of Florida in both business and commercial foodservice operations. Academy offers counseling, rehabilitative services, and job training. Students completing the Academy are also required to complete a semester long supervised internship before acquiring a certificate from the Academy. The program is endorsed at state and federal levels. Also offer train-the-trainer programs for Regional Sales Managers, Customer Service Specialists, and Administrative Staff on the topics of performance evaluation, self-inspection (safety and sanitation and cost control), and hands-on food production training for vision-impaired foodservice empl.

1994–1997	President, EduTrain, Incorporated. Owned and operated a training company that delivered certification courses in quality service, foodservice management, food cost and labor control management, waitstaff training, menu development, property layout and design in restaurants, catering operations, designing web pages, delivering instruction over the internet. Also designed multimedia training programs for use by restaurant companies such as Brinker International and Marriott.

1993–1997	Hotel and Restaurant Departmental Food Production Laboratory Manager as Senior Faculty, Hospitality Administration, Florida State University. Equipment purchasing and maintenance, management of chemical and supplies, security, training of new faculty on policies and procedures, management of safety and sanitation of lab for all foods faculty.

1995–1996	Faculty Liaison for Department of Hospitality Administration Resort and Condominium Management Program-Destin, FL, Hospitality Administration, Florida State University. Supervised placement of students with resort companies and managed their internship/working experience. Worked in conjunction with The Center for Professional Development (CPD) in organizing student payment of fees and course hours.

1993–1996	Professional Trainer, Border Taco, Inc. Trainer in food safety and sanitation, self-monitoring inspection, and train-the-trainer programs. Certified approximately 100 managers and trainers for the corporation and continue to contract training on an annual basis.

1989–1990	Graduate Assistant, Vocational and Technical Education, Virginia Polytechnic Institute & State University. Assisted Chairperson of Vocational and Technical Education with research, coordinated multimedia conferences, developed departmental recruiting and marketing pamphlet for both undergraduate and graduate programs, and supervised departmental computer operations.

1987–1989	Instructor, College of Business, Department of Marketing and Hotel-Restaurant Management, James Madison University, Harrisonburg, Virginia. Courses Taught: Business Marketing, Foodservice Purchasing, Quantity Food Production (included lab), and supervised student operation of Faculty Club. Responsibilities Included: Assisted in the organization of two international courses: French Gastronomy, taught in Paris, France; The China Program, a sister-city business program with the University of Beijing, Beijing, China. Also designed first student laboratory manual and redesigned student lab for full service of lunch and dinner to faculty, staff, graduate students, and university VIPs.

1986–1987	Instructor, College of Vocational and Technical Education (Home Economics), Eastern Kentucky University, Richmond, Kentucky. Courses Taught: Nutrition, Quantity Food Production (included laboratory), Introductory Foods (included laboratory), Property Management Foodservice Administration (included lab). Also taught night classes at University of Kentucky for professors in Department of Home Economics as needed. Designed food production management course, operations manual, standard operating procedures for staff, negotiated facility acquisition.

1985–1986	Assistant Manager, Kimberle's Kustom Katering (Owner: Kimberle Badanelli), Blacksburg, Virginia. Also worked for a variety of city caterers, quick service restaurants, and conference planners part-time from 1985 until the completion of the doctorate degree from VA Tech in 1990. Additional positions included working as a computer graphics artist, transcriptionist, and word processing tutor.

1985–1986	Graduate Assistant, Hotel, Restaurant and Institutional Management, Virginia Polytechnic Institute & State University. Courses Taught: Food Production Management Laboratory, supervised menu development, cost controls, food production, presentation, and safety and sanitation. Evaluated all lab performance in management reports.

1984–1985	Catering Manager, Scioto Memorial Hospital, Portsmouth, Ohio. Responsibilities Included: Management of 42 staff responsible for five satellite catering facilities at Scioto Memorial Hospital (Scioto County). Developed menus, conducted purchasing, price negotiations, delivery, equipment (large and small purchasing), and hiring/evaluating/training staff.

1984–1985	Owner/Operator, Culinary Catering, Portsmouth, Ohio. 

1984	Foodservice Manager, Business and Industry Division, Saga Foodservices Corporation, Downers Grove, Illinois. 

1981–1983	Graduate Assistant, Morehead State University. Courses Taught: Foodservice Production Laboratory, Introduction to the Hospitality Industry, Assisted in Gourmet Foods and Thematic Foods Courses. Advisor, Student Catering Club. Awarded as Graduate Student of the Year (1982-1983). ROTC Awards for Academic Excellence and Leadership (1980-1981).

Honors, Awards, and Prizes

Nominated, University Distinguished Teaching Award, Florida State University (2017). 
Bessie Morgan Marshall Professor of Hospitality Management, Dedman School of Hospitality (2015). 
Nominee, University Distinguished Teaching Award, Florida State University (2013). 
Banfi Educational Wine Tour, Dedman School of Hospitality (2011). 
Nominee, University Distinguished Teaching Award, Florida State University (2011). 
Research Grant, Summer Grant Support, Dedman School of Hospitality (2011). 
Nominee, Integrity and Inspire Award, National Society of Collegiate Scholars (2009). 
Nominee, University Teaching Award, Florida State University (2007). 
Emerald Excellence in Research Award, The Emerald Group Publishing Limited (2005). 
University Teaching Award, Florida State University (2005). ($2,000). 
Office of Distributed and Distance Learning Grant (2 courses), Office of Distributed and Distance Learning (2004). 
University Merit Award, College of Business, Florida State University (2004). 
Emerald Management Review Research Award, The Emerald Group Publishing Limited (2003). 
Named, Among Top 100 Researchers in Hospitality (2002). 
Named, Among Top 85 Most Prolific Researchers in Hospitality (2002). 
Teaching Incentive Award (TIP) for Teaching Excellence, 1996 (1996). 
Nominee, Advisor of the Year, Florida State University (1993). 
Letter of Excellence in Teaching (1989). 
Outstanding Graduate Student Award (1983). 

Current Membership in Professional Organizations

Florida Association for Food Protection (FAFP) 
International Council on Hotel, Restaurant, and Institutional Education (ICHRIE) 
Society of Wine Educators (SWE) 

Teaching

Courses Taught

Event Management (HFT3542)
International Protocol in London (HFT 4930)
Introduction to Food and Beverage Management: PC Campus (HFT 3806)
Ales and Lagers (HFT 2061)
International Food and Culture (HFT2890)
International Protocol on Western Behavior and Service Standards (HFT2080)
Introduction to Food and Beverage Management (HFT3806)
Directed Individual Study (HFT4905)
Distilled Spirits and International Culture (HFT2063)
Introduction to hospitality and tourism management (HFT1000)
Managerial Behavior in Hospitality Operations (HFT4224)
Special Topics in Hospitality Administration (HFT4930)
Hospitality Careers (HFT2001)
Advanced Food and Beverage Management (HFT4803)
Managing Service Organizations (HFT3240)
Human Resource Management in Hospitality Operations (HFT3220)
Quantity Food Production Management (FSS3337)
Quantity Food Production Management Laboratory (FSS3337)
Quantity Food Production Management Laboratory (FSS3337L)

Clinical Practice

Developed restaurant videos for HFT 3806 which included interviewing successful restaurateurs who have been in business 20 or more years in Tallahassee, FL (2021)

New Course Development

International Protocol in London (2017)
Advanced Food and Beverage Management (2015)
International Food and Culture Revised as a Multicultural General Education, Per Request (2015)
International Protocol as a Y Designation, Revised for Multicultural General Education, Per Request (2015)

Curriculum Development

Developed a new course, HFT 2080, International Protocol, to offer our department's only Y designation in multicultural offerings. Reconstructed HFT 2890, an on-line course, International Food and Culture, to meet criteria for multicultural offerings university-wide (2010)

Management of Multiple Course Sections

International Food and Culture (HFT 2890)
Ales and Lagers (HFT 2016)

Partnership with Disney Chefs

Harris, K. (2016). Speaking Series and Visitations with Disney in Orlando, FL. Disney. 

Research and Original Creative Work

Program of Research and/or Focus of Original Creative Work

Food and Beverage Training, Food Safety and Sanitation Training and Certification, Internships. 

Publications

Invited Journal Articles

Harris, K., DiPietro, R., Line, N., & Murphy, K. (contract). Restaurant Employee Internal Belief Systems on Their Motivation to Comply with Food Safety Regulations. Journal of Tourism and Hospitality Research. 

Refereed Journal Articles

Harris, K. J., DiPietro, R. B., & Taylor, S. (2021). Antecedents and outcomes of restaurant employees' food safety intervention behaviors. International Journal of Hospitality Management, 94, 102858. Retrieved from https://doi.org/10.1016/j.ijhm.2021.102858

DiPietro, R., Harris, K. J., & Jin, D. (2020). Employed in the foodservice industry: likelihood of intervention with food safety threats. International Hospitality Review, 34(2), 243-262. Retrieved from https://www.emerald.com/insight/content/doi/10.1108/IHR-07-2020-0021/full/html doi:10.1108/IHR-07-2020-0021

Harris, K. J., DiPietro, R. B., Klein, J., & Jin, D. (2020). The Impact of Social Norms and Risk Assessment on Diners' Reaction to Food Safety Concerns in Restaurants. Journal of Foodservice Business Research, 23(5), 377-400. Retrieved from https://doi.org/10.1080/15378020.2020.1765947

Harris, K., DiPietro, R., Line, N., & Murphy, K. (2018). Restaurant Employees and Food Safety Compliance: Motivation Comes from Within. Journal of Foodservice Business Research, 26.

Ali, F., Harris, K., & Ryu, K. (2018). Consumer Return Intentions towards Restaurants with Foodborne Illness Outbreaks: Restaurant Type and Consumer Dining Frequency. Food Control, 98, 38.

Harris, K., Faizan, A., & Ryu, K. (2018). Foodborne Illness Outbreaks in Restaurants and Patrons' Propensity to Return. International Contemporary Journal of Hospitality Management, 30(5), 30.

Harris, K., Murphy, K., Dipietro, R., & Line, N. (2017). The Antecedents and Outcomes of Food Safety Motivators for Restaurant Workers: An Expectancy Theory. International Journal of Hospitality Management, 63, 53-62.

Harris, K., Hanks, L., Line, N., & McGinley, S. (2017). Understanding Responses to Posted Restaurant Food Safety Scores: An Information Processing and Regulatory Focus Perspective. International Journal of Hospitality Management, 60, 67-76. Retrieved from http://www.sciencedirect.com/science/article/pii/S0278431916302006 doi:http://dx.doi.org/10.1016/j.ijhm.2016.09

Harris, K. (2016). Culture and Theory: Considerations for the Ethnic Restaurant and Food Safety Culture. Athens Journal of Tourism, 3(4), 9. Retrieved from http://paper.researchbib.com/view/paper/102530

Harris, K. (2016). Global Food Safety: Perspectives, Challenges, and Plans. International Journal of Food and Nutritional Science, 3(4), 1-5.

Harris, K. J., Murphy, K. S., DiPietro, R. B., & Rivera, G. L. (2015). Food Safety Inspection Results: A Comparison of Ethnic-Operated Restaurants to Non-Ethnic Operated Restaurants. International Journal of Hospitality Management, 46, 190-199.

Harris, K. J., DiPietro, R. B., Murphy, K. S., & Rivera, G. L. (2014). Critical Food Safety Violations in Florida: Relationship to Location and Chain vs. Non-Chain Restaurants. International Journal of Hospitality Management, 38, 57-64.

Harris, K. J., Webb, R., & Rivera, G. (2014). Food Safety Inspections: Correlations of Critical Violations between District, Chain/Independents & Licensure. Journal of Hospitality & Tourism Research, 38, 57-64.

Harris, K. J., Rivera, G. L., & Bougae, C. (2014). Gimme' a Break: Offering Sabbaticals as an Optional Leave Benefit in the Lodging Industry. Florida International Review, 31(3), Article 2.

Harris, K. J., Durocher, J., & Stiles, J. (2011). A Preliminary Evaluation of the Millennial Shopping Experience: Preferences and Plateaus. Florida International University Hospitality Review, 29, 24.

Kline, S. F., & Harris, K. J. (2008). Why are hoteliers failing to demand the ROI of training? International Journal of Contemporary Hospitality Management, 20(1), 45-59.

Harris, K. J. (2007). Calculating ROI for Training in the Lodging Industry: Where is the bottom line? International Journal of Hospitality Management, 26(2), 485-498.

Harris, K. J., Kwansa, F., & Latucca, F. (2006). Recruiter Opinion of Hospitality Programs: An Assessment of Selected Programs. Journal of Human Resources in Hospitality and Tourism, 5, 17-33.

Harris, K. J., & Zhao, J. (2004). Industry Internships: Feedback from Participating Faculty and Industry Executives. International Journal of Contemporary Hospitality Management, 16(7), 429-435.

Harris, K. J., Bojanic, D., & Cannon, D. (2003). Service Encounters and Service Bias: A Preliminary Investigation. Journal of Hospitality and Tourism Research, 27(3), 272-290.

Harris, K. J., & Durocher, J. (2003). Training Issues: A Pilot Study of the Florida Randolph-Sheppard Program for Vision-Impaired Foodservice Managers. International Journal of Hospitality and Tourism Administration, 4(1), 51-67.

Harris, K. J., Swanger, N., Thomas-Haysbert, C., Taylor, J. E., & Zhao, J. (2002). Revving Up For A New Year: Faculty Take To The Field. Journal of Hospitality Education, 14(4), 41-46.

Harris, K. J. (2001). Food Safety: A Public Crime. Journal of Restaurant and Foodservice Marketing, 4(3), 35-63.

Harris, K. J., & Bonn, M. A. (2001). Foodservice Executives Attitudes Toward Mature Employees with Respect to Size of Organization. Journal of Hospitality and Leisure Marketing, 8(1/2), 113-136.

Harris, K. J., & Bonn, M. A. (2000). Training Techniques and Tools: Troubles in the Hospitality Industry. Journal of Hospitality and Tourism Research, 24(3), 320-335.

Harris, K. J. (1996). International Hospitality Marketing on the Internet. The International Journal of Hospitality Management, 15(2), 155- 163.

Harris, K. J., & Cannon, D. F. (1995). Hospitality Industry Trainers Response to Current Methods and Tools Used in the Hospitality Industry. International Journal of Hospitality Management, 14(1), 79-96.

Harris, K. J., & West, J. J. (1995). Multimedia in the Hospitality Industry. The Cornell Quarterly, 34(4), 75-82.

Harris, K. J., & West, J. J. (1995). Senior Savvy: The Mature Diner's Restaurant Service Expectations. The Florida International University Review, 13(2), 35-44.

Harris, K. J. (1995). Training Technology in the Hospitality Industry: A Matter of Effectiveness and Efficiency. The International Journal of Contemporary Hospitality Management, 7(6), 24-29.

Harris, K. J. (1994). Faculty Internships: Bridging the Gap Between Business and Education. The CHRIE Educator, 6(4), 68-72.

Harris, K. J. (1994). Multimedia: Why Some Are Using It and Why Some Are Not. Florida International University Hospitality Journal, 12(2), 79-90.

Harris, K. J. (1994). Touch Ordering: Menu Selection Using Multimedia in College and University Foodservice Facilities. Journal of College and University Foodservice, 2(2), 15-22.

Harris, K. J. (1993). Interactive Video: The Instructional Tool of the 1990's. Hospitality Research Journal, 16(2), 75-92.

Harris, K. J. (1993). Multimedia: Fluff, Fashion, or Future? International Journal of Hospitality Management, 12(4), 367-384.

Harris, K. J., & Miller, L. B. (1990). Proactive Training in an Interactive Environment. Southeastern CHRIE Journal, 2(1), 48-52.

Harris, K. J. (1988). Employee Training: Using High Tech and Videodisc Technology. Hospitality Research Journal, 12(2), 115-125.

Refereed Books

Harris, K. J. (2003). Student Internships: A Guidebook for Success. Pearson Publishing. 

Refereed Reviews

Harris, K. (submitted). numerous journal article reviews for The International Journal of Contemporary Hospitality Management and the International Journal of Hospitality Management. Manuscript submitted for publication.

Harris, K. J. (1995). On Cooking: A Textbook of Culinary Fundamentals. International Journal of Hospitality Management, 14(1), 99-100.

Refereed Tests, Instruments, or Assessment Measures

Harris, K. (submitted). Survey based on Aruba restaurant patronage. Service to University of South Carolina's Hospitality Management Graduate Program. Manuscript submitted for publication.

Nonrefereed Books

Harris, K. (2005). Hospitality Management Internship: A Student Workbook. Pearson/Prentice Hall. Retrieved from https://books.google.com/books/about/Hospitality_Management_Internship.html?id=AwGtPAAACAAJ&source=kp_cover

Presentations

Invited Papers at Conferences

Harris, K., Rivera, G., & Webb, R. (presented 2013, July). The Disparity of the Ethnic Restaurant Compared to the Non-Ethnic Restaurant when Inspected by Food Safety Inspectors. Paper presented at TOSOK, University of South Korea, Seoul, Korea. (International)

Refereed Papers at Conferences

Harris, K. J., DiPietro, R. B., & Taylor, S. (accepted). Antecedents and Outcomes of Restaurant Employees' Food Safety Intervention Behavior. Paper to be presented at EuroCHRIE 2021, EuroCHRIE 2021, Alborg, Denmark. (International)

Harris, K. J., DiPietro, R. B., & Taylor, S. (presented 2021, September). Elaboration Likelihood and Food Safety Engagement. Paper presented at EuroCHRIE 2021, EuroCHRIE 2021, Denmark. (International)

Harris, K. J., DiPietro, R., & Taylor, S. (presented 2019, December). See Something, Say Something:  Food Safety Threats and Employee Likelihood to Intervene. Paper presented at 5th World Research Summit for Hospitality and Tourism, Elsevier and Rosen College of Hospitality Management, Rosen College of Hospitality Management, Orlando, FL. (International)

Faizan, A., & Harris, K. J. (presented 2017, May). Customers' Intentions to Visit Restaurants with Foodborne Illness Outbreaks. Paper presented at Academy of Global Hospitality & Tourism Conference, Korean Hospitality and Tourism Academe, Cheongju, South Korea. (International)

Harris, K., Murphy, K. S., DePietro, R. L., & Rivera, G. L. (presented 2015, June). The Ethnic Restaurant and Inspection Challenges. Paper presented at 11th Annual International Conference on Tourism, AITNER, Athens, Greece. (International)

Harris, K., Rivera, G., & Webb, R. (presented 2013). The Disparity of the Ethnic Restaurant compared to the Non-Ethnic Restaurant when Inspected by Food Safety Inspectors. Paper presented at TOSOK, Tourism Sciences Society of Korea, Seoul, South Korea. (International)

Harris, K., & Bougae, C. (presented 2012, August). Gimme a Break: Hospitality Sabbaticals for the Lodging Executive. Paper presented at ICHRIE Conference, Council on Hotel, Restaurant, and Education, Boston, MA. (International)

Durocher, J., Stiles, J., & Harris, K. J. (presented 2008, October). A Preliminary Evaluation of the Millennial Shopping Experience: Preferences and Plateaus. Paper presented at International EuroCHRIE Conference, The European Council on Hotel, Restaurant & Institutional Education (EuroCHRIE), Dubai, United Arab Emirates. (International)

Harris, K. J., & Kline, S. S. (presented 2005, July). Return on Investment Strategies (re-titled). Paper presented at International CHRIE Conference, International Council on Hotel, Restaurant & Institutional Education (CHRIE), Las Vegas, Nevada. (International)

Harris, K. J. (presented 2004, June). Revenue, Yield, Asset, Total Quality Management, and ROI in the Lodging Industry: Has Human Resources and Training Been Left Out of the Numbers Game? Paper presented at Hawaii International Conference on Business, Hawaii International Conference on Business, Waikiki, Hawaii. (International)

Harris, K. J. (presented 2004, January). Calculating the ROI for Training: A Pilot Framework. Paper presented at Eleventh International Conference of Information Technology, Travel, and Tourism, International Federation for Information Technology Travel and Tourism (IFITT), Cairo, Egypt. (International)

Harris, K. J. (presented 1995). International Student Internships and Student Exchange Programs: Overcoming the Barriers. Paper presented at International Association of Hospitality Management Services, EuroCHRIE Conference, International Council on Hotel, Restaurant & Institutional Education (CHRIE), Goteborg, Sweden. (International)

Invited Keynote and Plenary Presentations at Symposia

Harris, K. J. (presented 2021, May). Food Safety Behavior:  What is Behind and Beyond Food Safety Directives. Keynote presentation in Gavin Liggins (Chair), The Impact of Food Safety Behaviors in the Restaurant Environment. Symposium conducted at the meeting of Food and Drug Administration, Online. (National)

Invited Presentations at Conferences

Harris, K. J. (accepted). Special invitation to participate in poster session or technology round table sessions. Poster presentation to be given at International EuroCHRIE Conference, The European Council on Hotel, Restaurant & Institutional Education (EuroCHRIE), Greece. (International)

Refereed Presentations at Conferences

Harris, K. J., Webb, R., & Jeung, Y. (accepted). Discrimination in Food Safety Inspections with the Ethnic Restaurant in the US. Presentation to be given at The European Council on Hotel, Restaurant & Institutional Education (EuroCHRIE), EuroCHRIE, Lausanne, Switzerland. (International)

Harris, K. J. (accepted). Tracking the ROI of Training in the Hotel Industry. Presentation to be given at Hawaii International Conference on Business, Hawaii International Conference on Business, Honolulu, Hawaii. (International)

Harris, K. J. (accepted). International Hospitality Marketing on the Internet: An Update. Presentation to be given at Technology in Hospitality Conference, The European Council on Hotel, Restaurant & Institutional Education (EuroCHRIE), Scotland. (International)

Harris, K., & Riveria, G. L. (presented 2015, June). The Ethnic Restaurant and Inspection Challenges. Presentation at AITNER, International Tourism Conference, Athens, Greece. (International)

Harris, K. J., Rivera, G., & Webb, R. (presented 2013, July). The Disparity of the Ethnic Restaurant Compared to the Non-Ethnic Restaurant when Inspected by Food Safety Inspectors. Presentation at the meeting of TOSOK, Seoul, South Korea. (Not Available)

Harris, K. J., & Bougae, C. (presented 2012, August). Gimme' a Break: Hospitality Sabbaticals for the Lodging Executive. Poster presentation at International CHRIE Conference, International Council on Hotel, Restaurant & Institutional Education (CHRIE), Boston, MA. (International)

Harris, K. J., & Seo, K. (presented 2011, July). The Role of Restaurant Inspections in the Number of Food Safety Violations in the United States. Poster presentation at International CHRIE Conference, International Council on Hotel, Restaurant & Institutional Education (CHRIE), Denver, Colorado. (International)

Harris, K. J. (presented 2004, July). Return on Investment in the Lodging Industry. Poster presentation at International CHRIE Conference, International Council on Hotel, Restaurant & Institutional Education (CHRIE), Philadelphia, Pennsylvania. (International)

Harris, K. J. (presented 2002, February). Faculty and Student Internships: Evaluating the Field Experience. Presentation at Southeast Regional CHRIE Conference, International Council on Hotel, Restaurant, and Institutional Education (CHRIE), Atlanta, Georgia. (Regional)

Harris, K. J. (presented 2002). Faculty and Student Internships: A Guide to Success. Presentation at International Council on Hotel, Restaurant, and Institutional Education Conference, International Council on Hotel, Restaurant & Institutional Education (CHRIE), Orlando, Florida. (International)

Harris, K. J. (presented 2002). Faculty Internships: Results and Opinions. Presentation at International CHRIE Conference, International Council on Hotel, Restaurant & Institutional Education (CHRIE), Orlando, Florida. (International)

Harris, K. J. (presented 2002). Tracking the ROI of Training in the Lodging Industry: Barriers to Discovery. Presentation at Southeast Regional CHRIE Conference, International Council on Hotel, Restaurant, and Institutional Education (CHRIE), Atlanta, Georgia. (Regional)

Harris, K. J. (presented 2001, November). Food Safety Inspections and Inspection Practices: A Call for Review". Southeast Regional CHRIE Conference. Presentation at Southeast Regional CHRIE Conference, International Council on Hotel, Restaurant, and Institutional Education (CHRIE), Charleston, South Carolina. (Regional)

Harris, K. J. (presented 2001). Foodservice Management and the Vision-Impaired: The Randolph-Sheppard Act. Presentation at International Council on Hotel, Restaurant, and Institutional Education (CHRIE) Annual Conference, International Council on Hotel, Restaurant & Institutional Education (CHRIE), Toronto, Canada. (International)

Harris, K. J. (presented 1995). Managing Hospitality Management Education Programs on the World Wide Web: Project "Interweave". Presentation at International Association of Hospitality Management Services, EuroCHRIE Conference, International Council on Hotel, Restaurant & Institutional Education (CHRIE), Goteborg, Sweden. (International)

Garey, J. J., & Harris, K. J. (presented 1995). Women Foodservice Executives and Their Struggle to the Top: A Progress Report. Presentation at Women's Foodservice Forum Annual Conference, Women's Foodservice Forum, Dallas, Texas. (National)

Harris, K. J., & Burton, J. (presented 1992). Effectiveness and Efficiency of Interactive Video Training with Learner Control. Presentation at Association for Education and Communications Technology (AECT) Convention, Association for Education and Communications Technology (AECT), Washington, DC. (International)

Harris, K. J., & Wilson, J. (presented 1992). Orientation to the College of Business Using Multimedia. Presentation at the meeting of North Florida Technology Conference, Tallahassee, Florida. (Regional)

Harris, K. J. (presented 1992). Training Effectiveness and Efficiency Using Multimedia. Presentation at International Tehnology Conference, Cornell University, Ithaca, NY. (International)

Harris, K. J. (presented 1991). A Comparison for an Interactive Video Derivation with the Original Training Package: Issue of Effectiveness. Presentation at International Visual Literacy Association (IVLA) Annual Conference, International Visual Literacy Association (IVLA), Washington, DC. (International)

Harris, K. J. (presented 1991). Delivering Training Via Interactive Video. Presentation at AECT Annual Conference, Association for Educational Communications and Technology (AECT), Orlando, Florida. (International)

Harris, K. J. (presented 1991). Interactive Video Training: Learner Control and Cooperative Learning Increases Effectiveness and Efficiency. Presentation at the meeting of Association for the Development of Computer-Based Instructional Systems (ADCIS), St. Louis, MO. (International)

Harris, K. J. (presented 1991). Interactive Video: The Instructional Tool of the 1990's. Presentation at Annual CHRIE Conference, International Council on Hotel, Restaurant, and Institutional Education (CHRIE), Houston, Texas. (International)

Harris, K. J. (presented 1990). Interactive Video in Training: Hospitality Applications. Presentation at ADCIS Annual Conference, ADCIS, San Diego, California. (International)

Harris, K. J. (presented 1989). Purchasing Wizardry: Interactive Video Purchasing for Industrial Retailing. Poster presentation at CHRIE Annual Conference, International Council on Hotel, Restaurant, and Institutional Education (CHRIE), Las Vegas, Nevada. (International)

Harris, K. J. (presented 1988). Employee Training: Using High Tech and the Optical Disc. Presentation at CHRIE Annual Conference, International Council on Hotel, Restaurant, and Institutional Education (CHRIE), Toronto, Canada. (International)

Nonrefereed Presentations at Conferences

Harris, K. J. (presented 1994). Backflow and Back Siphonage and Its Effect on Food Safety and Sanitation. Presentation at National Restaurant Association Master Training Certification Meeting, National Restaurant Association, Chicago, IL. (National)

Invited Workshops

Harris, K. (accepted). Certified Specialist of Spirits. Workshop to be delivered at Society of Wine Educators, On-line. (National)

Harris, K. (2015, December). Professional Etiquette. Workshop delivered at Florida State University Sports Management Graduate Students, FSU Golf Course Complex. (Local)

Refereed Workshops

Harris, K. J. (2001). Faculty Internships: Panel Discussion. Workshop delivered at International CHRIE Conference, Toronto, Canada. (International)

Harris, K. J. (1993). Implementation of Recipe Writer Pro Computer Program, Panel Discussion. Workshop delivered at International CHRIE Annual Conference, Chicago, IL. (International)

Exhibitions

Non-Juried Exhibitions

Harris, K. (2016, April). Collaboration Collision [Poster of Current Research in Food Safety]. FSU Alumni Ballroom: FSU Department of Research. 

Contracts and Grants

Contracts and Grants Funded

Harris, K. J. (2004–2004). Grant to support software development and salary support. Funded by Seagrove Villas and Island View. Total award $5,000. 

Harris, K. J. (2002–2002). Presidential Special Courses Series. Funded by Florida State University. Total award $3,000. 

Harris, K. J. (2001–2001). CHRIE Faculty Intern. Funded by Marriott Corporation. Total award $2,000. 

Harris, K. J. (1994–1994). Designed multimedia training program for restaurant managers for basic restaurant operations. Funded by Brinker International, Inc. Total award $75,000. 

Harris, K. J. (1992–2002). CHRIE Faculty Intern ($2,000). Funded by Marriott and ARA. Total award $2,000. 

Harris, K. J. (1991–1991). Awarded Digital Video Interactive machine to develop multimedia presentation programs. Funded by IBM and Florida State's College of Business. Total award $8,500. 

Harris, K. J. (1990–1990). Marriott Research Grant. Funded by Marriott Corporation. Total award $10,000. 

Harris, K. J. (1987–1987). Computer Grant/Award. Funded by James Madison University. Total award $1,000. 

Additional Research or Original Creative Work Not Reported Elsewhere

Harris, K. (2017). The FSMA and the Growing Concern for Food Safety. 

Research Currently Under Review

Harris, K. J., Faizan, A., & Klein, J. (2020). Examining Restaurant Employees' Food Safety Compliance:  A Social Equity and Social Exchange Perspective. Journal of Hosptality and Tourism Research. 

Research in Progress

Ma, F., DiPietro, R. B., & Harris, K. (2021). Safety measures, memorable dining experiences, EWOM, return intention, and life satisfaction. Targeted to International Contemporary Journal of Hospitality Management. 

Harris, K. (2021). Food Safety Regulations and Inspections in Florida: The impact of Risk-Level Designation on Reducing Food Safety Violations. Targeted to the International Journal of Hospitality Management. 

Research Under Review

Harris, K. J., & Taylor, S. (2021). An Investigation of Transactional Leadership in the Restaurant Industry and Food Safety Engagement. International Journal of Contemporary Hospitality Management. 

Service

Developing relationships for internships with Kentucky Distilleries for intern placement, 2016-2017. 

Florida State University

FSU University Service

Administrator, Disney Mentorship Program (2021–present).

Senator Representing Dedman College of Hospitality, University Faculty Senate (2019–present).

Alternate for Dr. Woody Kim while serving as a Fulbright Scholar, Promotion and Tenure Committee (2021).

Committee Member, University Sabbatical Committee (2016–2018).

FSU College Service

Committee Member, Diversity Committee (2016–present).

Consultant, Business Behavior Workshops (2009–present).

Consultant, Florida State University Clubs, Sororities, Fraternities, Business Dining Etiquette (2009–present).

Committee Member, Technology Committee, College of Business (2008–present).

Committee Member, Master of Business Administration Advisory Committee, College of Business (2008–2009).

FSU Department Service

Outside Faculty Hearing Member, Office of Faculty Development and Advancement: Academic Honor Code Policy (2021–present).

Chair, Faculty Evaluation Committee (2016–present).

Committee Member, Scholarship Committee (2016–present).

Committee Member, Food and Beverage Committee (2016–present).

Committee Member, Curriculum Committee (2014–present).

Interviewer of Embassy Representatives, Chief of Protocol for England, Interview of Hotel Managers, Travel to London, England in Preparation for International Protocol (2016).

Student Club Advisor, National Society of Minorities in Hospitality, FSU Chapter (2006–2012).

Represented Dedman School of Hospitality, Banfi Wine Education Summer 2011 Educational Tour (Italy (2011).

FSU Program Service

Present American Business Etiquette for Graduate Level Students, Business Etiquette (2015–present).

The Profession

Editor for Refereed Journals

Reviewer, International Journal of Contemporary Hospitality Management (2016–present).

International Contemporary Journal of Hospitality Management, Cornell Quarterly (2010–present).

Editorial Board Membership(s)

FIU Hospitality Review (2005–present).

Guest Reviewer for Refereed Journals

Journal of Service Research (Sep 2015–present).

Cornell Hospitality Quarterly (Jan 2014–present).

International Journal of Contemporary Hospitality Management (Jan 2014–present).

International Journal of Hospitality Management (Jan 2012–present).

Interviews

Kimberly J. Harris, Ed. D. (2016, April). Food and Beverage at the Casa Monica, St. Augustine, FL (a Kessler product). Also interviewed additional executive staff. Kimberly Wilson, GM [Personal face-to-face interviews]. 

Service to Other Universities

Review of Promotion and Tenure Candidate Material, University of Central Florida (2016). 

The Community

Subject Matter Expert and Committee Member, Serve as Committee Member to the FDOE for the Postsecondary Credit for Military Courses, Trainings, and Occupations, Florida Department of Education (2021–present).

Volunteer and Donor, Recently started working with Chelsea House, a home for displaced women and children. Donations given regularly and hope to organize a meal program for fund raising, The Chelsea House and Thrift Store (2016–present).

Jesse Stuart Foundation

Harris, K. (2017). Board Member, Educational and Publishing Organization, Non-Profit. 

Memberships

Harris, K. (2017). Member, International Association for Food Protection. 

Harris, K. (1986). Member, International Council on Hotel, Restaurant & Tourism Educators. 

Non-Profit Charitable Organization

Harris, K. (2009). President, Wurtland Union Church and Meeting House, Inc. Wurtland Union Church and Meeting House, Inc. 

Pilot Membership

Harris, K. (2003). Member, Aircraft Owners and Pilots Association. Aircraft Owners and Pilots Association.