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Kevin Murphy

Titolare di contratto per attività di insegnamento di corso ufficiale
Kevin Murphy

Dipartimento di Business, Diritto, Economia e Consumi
Facoltà di Arti e turismo
Kevin Murphy

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Dr. Murphy earned his Ph.D. in Strategic Management and Human Resources from the department of Hospitality Tourism Management, Virginia Tech, Pamplin College of Business. He is one of three Certified Executive Chefs in the USA to hold a Ph.D. Dr Murphy holds the following industry and teaching awards: 2012 College Excellence in Graduate Teaching Award; 2011 University Teaching Award (TIP); 2008 Teacher Excellence Award; 2008 Outstanding Doctoral Research Award for a Ph.D; 2007 Banfi Vintners Faculty Institute; 2004 Darden Restaurant Faculty Summer Institute; 2004 & 1995 Chapter Chef of the Year, American Culinary Federation.

Professor Murphy worked in foodservice and the hotel industry for over 20 years and has owned or managed a variety of hospitality establishments including hotels, restaurants and catering operations. He presently holds the following industry certifications: Certified Executive Chef (C.E.C.) from the American Culinary Federation, Certified Servsafe Manager and a Certified HACCP Manager from NSF International.

Dr Murphy’s specializes in strategic management, human resources management, operational management and cost control of foodservice organizations. He has both led and participated in hospitality projects with industry partners from Red Lobster, Darden Restaurants, Navy Lodge Association, National Association of Catering Executives, Virginia Museum of Fine Arts, Aruba Timeshare Association and The Reefs Resorts.

Professor Murphy began teaching at the Rosen College of Hospitality Management in the fall of 2003. He also served on the faculty of James Madison University and Virginia Tech’s Hospitality and Tourism Management departments. Dr. Murphy is also a UCF-Walt Disney World continuing education joint program instructor.

MAIN AREAS OF SCIENTIFIC INTEREST

His research interests include: strategic management and human resources in the restaurant and foodservice industry including: competitive methods, competitive advantage, co-alignment, resource based view, human resource high performance work practices; compensation; performance and financial performance measurements; operational design; leadership; training and development.

 

 

Pur applicando tutte le necessarie diligenze volte a garantire la pubblicazione di informazioni corrette, aggiornate e complete, l’Università IULM non è responsabile dei contenuti riportati nei curricula pubblicati online sul Portale www.iulm.it. Il titolare del presente curriculum vitae è garante e responsabile in via esclusiva della correttezza e veridicità delle informazioni in esso riportate.

1. Murphy, K. S, Torres, E., Ingram, W., Hutchinson, J. (2018). A Review of High Performance Work Practices (HPWPs) Literature and Recommendations for Future Research in the Hospitality Industry, International Journal of Contemporary Hospitality Management. 30 (1). (SSCI journal) 

2. Harris, K.J., DiPietro, R.B., Murphy, K.S., Line, N. (2017). Foodservice workers compliance behavior with Sanitation Inspections.  International Journal of Hospitality, Management. In Press. (SSCI journal) 

3. Murphy, K. S., Severt, D., Orlowski, M. (2016) Commitment and conflict in the restaurant industry: Perceptions from the Generation Y viewpoint. Journal of Foodservice Business Research. http://dx.doi.org/10.1080/15378020.2016.1206772 

4. Harris, K.J., Murphy, K. S., DiPietro, R.B., Rivera, G., (2015). Food Safety Inspections Results: A Comparison of Ethnic-Operated Restaurants to Non-Ethnic-Operated Restaurants.  International Journal of Hospitality Management, 46, 190-199. doi:10.1016/j.ijhm.2015.02.004  (SSCI journal) 

5. Murphy, K. S., Bilgihan, A., Boseo, M. & Kubickova, M. (2014) There is no ‘I’ in recovery: Hotel Managements’ perspective of Service Recovery. Journal of Quality Assurance in Hospitality and Tourism, DOI: 10.1080/1528008X.2014.902348. 

6. Murphy, K. S., Khan, M. (2014). Cultural Dimensions In A Restaurant Setting. Journal of Hospitality and  Tourism Case Studies. 3 (3) 21-24. 

7. Murphy, K. S., Semrad, K. & Yost, E. (2013). The Impact of Discounting Room Rates on In-house Restaurant Sales, International Journal of Hospitality and Tourism Administration. 14, 1-15. 

8. Murphy, K., Croes, R. and Chen, P. (2012). Agricultural y Turismo International: El Modelo de Slow Food para Promover la Agricultura Local y Expandir Oportunidades para los Pobres en America Latina. Dialogos, Octubre, 65-82. 

9. Murphy, K.S. (2011). An Exploratory Study of Global Issues Impacting the Future of Tourism in Aruba, ARA Caribbean Journal of Tourism Research. 3 (1), pp 5-18. (Lead Article) 

10. Murphy, K.S., DiPietro, R.B., Kock, G., & Lee, J. (2011). Does Mandatory Food Safety Training and Certification for Restaurant Employees Improve Inspection Outcomes? International Journal of Hospitality Management. 30 (1), pp 150-156. (SSCI journal) 

11. Murphy, K. S., & Williams, J. A. (2010). Human Resource Management High Performance Work Practices and Contextual Setting, Does Industry Matter? A Comparison of the U.S. Restaurant Sector to the Manufacturing Industry, Journal of Food Service Business Research 13 (4), pp. 283-303. (Lead Article) 

12. Murphy, K. S. (2009). Strategic Human Resource Management Performance Metrics for Unit-Level Managers: An Exploratory Study of U.S. Casual Restaurants. Hospitality Review 27 (2) pp. 20-41. 

13. Murphy, K. S., Olsen, M.D. (2009).  Dimensions of a High Performance Management System: an Exploratory Study of the U.S. Casual Restaurant Segment. International Journal of Contemporary Hospitality Management, 21 (7) pp. 836-853. (SSCI journal) 

14. Murphy, K. S., Murrmann, S. (2009). The Research Design Used to Develop a High Performance Management System Construct for U.S. Restaurant Managers. International Journal of Hospitality Management, 28 (4) pp. 547-555. (SSCI journal) 

15. Murphy, K. S., DiPietro, R.B., Rivera, M., Muller, C. (2009 ). An Exploratory Case Study of Factors That Impact the Turnover Intentions and Job Satisfaction of Multi-unit Managers in the Casual Theme Segment of the US Restaurant Industry. Journal of Food Service Business Research, 12 (3) pp. 200-218. (Lead Article) 

16. Murphy, K. S., (2008). Strategic Human Resource Management - high performance people system as core competencies. Handbook of Strategic Hospitality Management. London: Elsevier. Olsen, M. D., Zhao, J. L., Pizam, A., editors. pp. 267-300. 

17. Murphy, K.S., DiPietro, R.B. & Murrmann, S. (2007). A Proposed Research Agenda For the Refinement of the High Performance Work System Construct in U.S. Casual Dining Restaurants. International Journal of Hospitality and Tourism Administration, 8 (4) pp. 99-106. 

18. Murphy, K. S. (2007). A Proposed Framework for Measuring Human Resource Intangible Value in Restaurant Organizations Using Economic Value Added. Journal of Food Service Business Research, 10 (3) pp. 3-23. (Lead Article) 

19. Murphy, K.S., & DiPietro, R.B. (2005). Management Compensation as a Value-Added Competitive Method for Casual Theme Restaurants. FIU Hospitality Review, 23 (2) pp. 33-42. 

20. Murphy, K. S., & Williams, J. A. (2004). The Impact of Compensation on the Turnover Intentions of Outback Steakhouse Managers. Journal of Food Service Business Research, 7(1), pp. 63-80.

 

 

Pur applicando tutte le necessarie diligenze volte a garantire la pubblicazione di informazioni corrette, aggiornate e complete, l’Università IULM non è responsabile dei contenuti riportati nei curricula pubblicati online sul Portale www.iulm.it. Il titolare del presente curriculum vitae è garante e responsabile in via esclusiva della correttezza e veridicità delle informazioni in esso riportate.