Menu labeling in Malaysia: who reports noticing and using it? by Rahmat, Syafiqah, Arendt, Susan W.

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COVID-19 impact on socioeconomic in the hospitality industry by Che Ahmat, Nur Hidayah, Rahamat, Syafiqah, Arendt, Susan W.

Exploring the culture of food safety : the role of organizational influencers in motivating employees’ safe food-handling practices. by Ungku Zainal Abidin, Ungku Fatimah, Arendt, Susan W., Strohbehn, Catherine H.

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An empirical investigation of food safety culture in onsite foodservice operations by Ungku Zainal Abidin, Ungku Fatimah, Strohbehn, Catherine H., Arendt, Susan W.

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Food safety culture in onsite foodservices: development and validation of a measurement scale by Ungku Zainal Abidin, Ungku Fatimah, Arendt, Susan W., Strohbehn, Catherine H.

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Effectiveness of food safety managerial training : face-to-face or computer-based delivery by Strohbehn, Catherine H., Arendt, Susan W., Ungku Zainal Abidin, Ungku Fatimah, Meyer, Janell

Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors by Strohbehn, Catherine H., Shelley, Mack, Arendt, Susan W., Correia, Ana Paula, Meyer, Janell, Ungku Zainal Abidin, Ungku Fatimah, Jun, Jinhyun

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