| An examination of social support and social identity factors and their relationship to certified chefs’ burnout B Kang, NW Twigg, J Hertzman International Journal of Hospitality Management 29 (1), 168-176, 2010 | 135 | 2010 |
| An assessment of food safety knowledge and practices of catering employees J Hertzman, D Barrash British Food Journal 109 (7), 562-576, 2007 | 103 | 2007 |
| Purchasing: selection and procurement for the hospitality industry AH Feinstein, JM Stefanelli John Wiley & Sons, Inc., 2008 | 73 | 2008 |
| Career planning strategies and skills of hospitality management students JL Hertzman, AP Moreo, PJ Wiener Journal of Human Resources in Hospitality & Tourism 14 (4), 423-443, 2015 | 71 | 2015 |
| College students and quick-service restaurants: How students perceive restaurant food and services YS Kim, J Hertzman, JJ Hwang Journal of foodservice business research 13 (4), 346-359, 2010 | 60 | 2010 |
| Evaluating quality in associate degree culinary arts programs J Hertzman, R Ackerman Quality assurance in education 18 (3), 209-226, 2010 | 53 | 2010 |
| Towards a model of wine event loyalty S Tanford, R Montgomery, J Hertzman Journal of Convention & Event Tourism 13 (2), 77-99, 2012 | 51 | 2012 |
| The value of culinary education: Evaluating educational costs, job placement outcomes, and satisfaction with value of associate degree culinary and baking arts program graduates JL Hertzman, J Maas Journal of culinary science & technology 10 (1), 53-74, 2012 | 51 | 2012 |
| Restaurant customers’ perceptions of noise and their satisfaction and loyalty behaviors C Raab, DMV Zemke, JL Hertzman, D Singh International journal of hospitality & tourism administration 14 (4), 398-414, 2013 | 50 | 2013 |
| The industry experience gap: Hospitality faculty perceptions of the importance of faculty industry experience KV Phelan, C Mejia, J Hertzman Journal of Hospitality & Tourism Education 25 (3), 123-130, 2013 | 47 | 2013 |
| Developing quality indicators for associate degree culinary arts programs: A survey of educators and industry chefs JL Hertzman, JM Stefanelli Journal of Quality Assurance in Hospitality & Tourism 9 (2), 135-158, 2008 | 44 | 2008 |
| Identifying the characteristics of and quality indicators for associate degree culinary arts programs: A survey of educators and industry JL Hertzman University of Nevada, Las Vegas, 2006 | 37 | 2006 |
| A little more noise and a little less conversation? Ambient noise in restaurants DM Zemke, JL Hertzman, C Raab, D Singh Journal of foodservice business research 14 (3), 256-271, 2011 | 34 | 2011 |
| A food safety belief model for Latino (a) employees in foodservice S Cho, J Hertzman, M Erdem, PO Garriott Journal of Hospitality & Tourism Research 37 (3), 330-348, 2013 | 30 | 2013 |
| Activity-based costing menu engineering: A new and more accurate way to maximize profits from your restaurant menu C Raab, J Hertzman, K Mayer, D Bell Journal of Foodservice Business Research 9 (1), 77-96, 2007 | 28 | 2007 |
| A model of hospitality students’ attitude toward and willingness to work with older adults J Hertzman, Y Zhong International Journal of Contemporary Hospitality Management 28 (4), 681-699, 2016 | 21 | 2016 |
| Adaptation and international students' perceptions of on‐campus foodservice T Ruetzler, J Taylor, J Hertzman British Food Journal 114 (11), 1599-1612, 2012 | 21 | 2012 |
| A suggested curriculum for associate degree culinary arts programs JL Hertzman Journal of Culinary Science & Technology 6 (4), 256-278, 2008 | 20 | 2008 |
| A comparative analysis of the impact of culture on university foodservice satisfaction: a pilot study T Ruetzler, J Hertzman, J Taylor Journal of Foodservice 20 (4), 200-208, 2009 | 14 | 2009 |
| Changing food safety behavior among Latino (a) food service employees: the food safety belief model S Cho, J Hertzman, M Erdem, P Garriott | 12 | 2010 |
