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Research article

First published 2021-4

Innovative capacity and sustainable food tourist influx to African-ethnic restaurants: The dynamic capabilities perspective

Samson Omuudu Otengei, Wilber Manyisa Ahebwa

Tourism and Hospitality Research

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Research article

First published 1994-6

Three types of drink-oriented restaurants: customers,milieu and drinking

Maria Abrahamson

Nordic Studies on Alcohol and Drugs

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Research article

First published 2009-3

Community Capacity for Cancer Prevention

Pamela E. Ransom, Ying Wei, Steven D. Stellman

Journal of Health and Human Services Administration

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Other

First published 2004-02

The Tipping Point— Gratuities,Culture,and Politics

Gerald A. Fernandez

Cornell Hospitality Quarterly

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Research article

First published 2020-3

“We’re Not Meat Shamers. We’re Plant Pushers.”: How Owners of Local Vegan Soul Food Restaurants Promote Healthy Eating in the African American Community

Anthony Crimarco, Gabrielle M. Turner-McGrievy, Marian Botchway [...]

Journal of Black Studies

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Other

First published 2004-02

Ethnic Differences in Tipping

Michael Lynn

Cornell Hospitality Quarterly

Open access

Research article

First published 2018-7

“If I Can Afford Steak,Why Worry About Buying Beans”: African American Men’s Perceptions of Their Food Environment

Ledric D. Sherman, Derek M. Griffith

American Journal of Men's Health

Retricted access

Research article

First published 2013-10

Racial Disparities in Hepatitis B Infection in Ohio

Ranjita Misra, Karen Jiobu, Johnathan Zhang [...]

Journal of Investigative Medicine

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