Nicholas E. Johnston
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Assistant Professor Hospitality Management
Also affiliated: Texas Tech University (2014–2016); Southeast Missouri State University (2018)
Faculty Researcher
Research Areas
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Biography and Research Information
OverviewAI-generated summary
Nicholas E. Johnston's research investigates various aspects of the hospitality industry, with a recent focus on sustainable marketing, food waste reduction, and operational analysis. He has explored the relationships between cultural values, green attitudes, and consumer intent in supporting sustainable marketing programs. His work also addresses practical challenges in restaurants, such as implementing effective training for food waste reduction and analyzing complex decision-making criteria for local food entrepreneurs. Johnston has also examined the influence of social media on nutritional understanding among young adults and investigated human norovirus prevention behaviors, including handwashing and social distancing. Additionally, his research includes insights into cannabis tourism policy and regulations within the hospitality sector and a comprehensive analysis of restaurant tipping research over the past five decades.
Metrics
- h-index: 3
- Publications: 11
- Citations: 30
Selected Publications
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Origami Sake: Building a Sustainable Supply Chain for a New Beverage Startup (2026)
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A Preliminary Study of the Development of a Theory-Based Scale for Human Norovirus Prevention Behaviors: Distinguishing Handwashing and Social Distancing (2026)
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50+ Years of Restaurant Tipping Research Part II: An Analysis of Research Subthemes and Suggestions for Future Research (2025)
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Addressing Food Waste in Restaurant Training: Practices and Challenges (2025)
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Lifestyle or profit? The complex decision-making criteria for local food entrepreneurs (2023)
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Supporting sustainable marketing programs: exploring relationships between cultural values, green attitudes and intent (2022)
Collaboration Network
Top Collaborators
- Supporting sustainable marketing programs: exploring relationships between cultural values, green attitudes and intent
- Supporting sustainable marketing programs: exploring relationships between cultural values, green attitudes and intent
- Supporting sustainable marketing programs: exploring relationships between cultural values, green attitudes and intent
- Lifestyle or profit? The complex decision-making criteria for local food entrepreneurs
- Lifestyle or profit? The complex decision-making criteria for local food entrepreneurs
- Lifestyle or profit? The complex decision-making criteria for local food entrepreneurs
- Addressing Food Waste in Restaurant Training: Practices and Challenges
- Addressing Food Waste in Restaurant Training: Practices and Challenges
- Addressing Food Waste in Restaurant Training: Practices and Challenges
- 50+ Years of Restaurant Tipping Research Part II: An Analysis of Research Subthemes and Suggestions for Future Research
- 50+ Years of Restaurant Tipping Research Part II: An Analysis of Research Subthemes and Suggestions for Future Research
- A Preliminary Study of the Development of a Theory-Based Scale for Human Norovirus Prevention Behaviors: Distinguishing Handwashing and Social Distancing
- A Preliminary Study of the Development of a Theory-Based Scale for Human Norovirus Prevention Behaviors: Distinguishing Handwashing and Social Distancing
- A Preliminary Study of the Development of a Theory-Based Scale for Human Norovirus Prevention Behaviors: Distinguishing Handwashing and Social Distancing
- Origami Sake: Building a Sustainable Supply Chain for a New Beverage Startup
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