Assistant Dir., Associate Prof., HM Program Dir., Hart School; J.W. and Alice S. Marriott Professorship
kim26jh@jmu.edu
Contact Info
Professional Webpage
Research and Teaching Interests
- Food safety and sanitation
- Hotel & restaurant cleanliness
- Restaurant operation and consumer behavior
- Risky food consumption
- Foods in events and festivals
Education
- Ph.D in Hospitality and Tourism Management, Purdue University, May 2016
- M.T.A in Event and Meeting Management, The George Washington University, May 2010
- B.S. in Hotel Administration, University of Nevada, Las Vegas, May 2005
- B.S. in Chemical Engineering & Industrial Chemistry, Han Yang University, February 2003
Positions Held
- Instructor and Teaching Assistant, Purdue University, 2013 – 2016
- Assistant General Manager, JSSB Fairfax LLC (DBA Todai Restaurant), 2005 - 2013
Select Publications
Boo, S., & Kim, T. J. (2022). Reexamining event attributes, benefits, and values: A multifaceted approach. Tourism Management Perspectives, 42, https://doi.org/10.1016/j.tmp.2022.100950.
Kim, T. J., Almanza, B.A., & Ma, J. (2021). Perception about restaurant inspection systems: Are consumers, restaurant managers, and inspectors on the same page? Journal of Foodservice Business Research.
Kim, T. J., Almanza, B., Ma, J., Park, H., & Kline, S. F. (2021). The cleanliness of restaurants: ATP tests (reality) vs consumers’ perception. International Journal of Contemporary Hospitality Management, 33(3), 893-911.
Hur, J., & Kim, T. J. (2020). Understanding Contraflow Pop-Culture Tourism: The Case of Transnational Fandom of South Korean Pop-Culture and the “Hallyu” Tourism. Journal of Tourism Insights, 10(1), Article 4.
Bae, J., Kim, T. J., & Foucar-Szocki, R. (2019). Consumers’ perception on restaurant employee smoking. Journal of Foodservice Business Research, 23(1), 1-16.
Awards and Recognitions
- Outstanding Doctoral Student Award - Purdue University (spring 2016)
- Teaching Academy Graduate Teaching Award - Purdue University (spring 2015)
