Article
Cha, J. M. & Borchgrevink, C. P. (2018). Leader-member exchange (LMX) and front-line employees' service-oriented organizational citizenship behavior in the foodservice context: Exploring the moderating role of work status. The International Journal of Hospitality & Tourism Administration, 19(3), 233-258. DOI: 10.1080/15256480.2017.1324337 Article
Susskind, A. M., Kacmar, K. M., & Borchgrevink, C. P. (2018). The relationship of service providers’ perceptions of service climate to guest satisfaction, guest return intentions, and firm performance. Cornell Hospitality Quarterly, 59(4), 390-396. Article first published online: May 28, 2018; Issue published:
November 1, 2018 https://doi.org/10.1177/1938965518777215Article
Susskind, A. M., Kacmar, K. M. & Borchgrevink, C. P. (2018). Guest-
server exchange model (GSX) and performance: The connection between service climate and unit-level sales in multi-unit restaurants. Journal of Hospitality & Tourism Research, 42(1),122-141.Article
Kim, M. R., Choi, L., Borchgrevink, C. P., Knutson, B. J., & Cha, J. (2018). Effects of Gen Y hotel employee’s voice and team-member exchange on satisfaction and affective commitment between the U.S. and China. International Journal of Contemporary Hospitality Management, 3(1), 2230-2248. https://doi.org/10.1108/IJCHM-12-2016-0653
Article
Borchgrevink, C. P. (2017). Predicting Alcohol Consumption in Hospitality Populations Using Sense of Coherence. Journal of Tourism and Hospitality Management, 5(1), 38-46.Article
Borchgrevink, C. P. & Sherwin, A. L. (2017). Predicting Wine Preference: Testing the Premises of the Vinotype Theory. International Journal of Wine Business Research, 29(3), 251-268.
Article
Kim, M. R., Choi, L. Knutson, B. J. Borchgrevink, C. P. (2017). Hotel employees' organizational behavior from cross-national perspective. International Journal of Contemporary Hospitality Management, 29(12), 3082-3100. Article
Cha, J. & Borchgrevink, C. P. (2014). Service Climate in Restaurants. International Journal of Hospitality & Tourism Administration, 15, 1-19.
Article
Borchgrevink, C., Cha, J., Kim, S. (2013). Handwashing Practices in a College Town Environment. Journal of Environmental Health, April 2013.
Article
Borchgrevink, C. P. & Borchgrevink, H. C. (2013). Self-selection and
alcohol consumption. International Journal of Hospitality Management. 33(1), 389-396. Article
Borchgrevink, C P. (2010). Cobia: The New Fish in Town? The Capital Culinary News, 16(6), 4-5.
Article
Borchgrevink., C. P., Elsworth, J. D., Taylor, S. E. & Christensen, K. E. (2009). Food intolerances, food allergies and restaurants. Journal of Culinary Science & Technology, 7(4), 259-284.
Article
Borchgrevink, C. P. (2009). Culinary precision: Making the cut. Part Two. The Capital Culinary News, 15(10), 14-15.
Article
Borchgrevink, C. P. (2009). Culinary precision: Making the cut. The Capital Culinary News, 15(9), 4-5.
Article
Sciarini, M. P. & Borchgrevink, C. P (2008). HB @ MSU: When and why? Journal of Hospitality and Tourism Education, 20(3) 12-16.
Article
Schmidgall, R.S., Borchgrevink, C. P. (2008). Wine Purchases, Pricing and Inventory Practices at Private Clubs. The Bottom Line, 23(2), 16-19.
Article
Susskind, A. M., Kacmar, K. M. & Borchgrevink, C. P. (2007). How Organizational Standards and Coworker Support Improve Restaurant Service. Cornell Hotel and Restaurant Administration Quarterly, 48(4), 370-379.
Article
Borchgrevink, C. P., Sciarini, M. P. & Susskind, A. M. (2007). Hot Beverages at Quick Service Restaurant (QSR) Drive-Thru Windows. Journal of Hospitality and Tourism Management, 14(1), 37-46.
Article
Susskind, A. M., Behfar, K., & Borchgrevink, C. P. (2006). An Exploration of the Relationship Between Communication Network Structures Team-Member Exchange Quality and Teamwork. In G. B. Graen & J. A. Graen (eds). Sharing Network Leadership. Volume 4 in LMX Leadership: The Series. Greenwich, CT: Information Age Publishing
Article
Borchgrevink, C. P. & Susskind, A. M. (2006). Consumer Acceptance of Server Recommendations. International Journal of Hospitality & Tourism Administration, 7(4), 21-41.
Article
Borchgrevink, C. P. (2004). Leader-Member Exchange in Hospitality Business. In G. B. Graen (Ed.), LMX Leadership: The Series: New Frontiers of Leadership, (Vol. 2). Greenwich, CT: Information Age Publishing.
Article
Borchgrevink, C. P. (2003 December). Chillies and Chiles, Part 3. The Capital Culinary News 9: 10. 5.
Article
Borchgrevink, C. P. (2003 November). Chillies and Chiles, Part 2. The Capital Culinary News 9: 9. 5 ff.
Article
Borchgrevink, C. P. (2003 October). Chillies and Chiles, Part 1. The Capital Culinary News 9: 8. 5 ff.
Article
Borchgrevink, C. P. (2003) Reprint. When is a Cèpe not a Porcino? Culinology Currents, Summer 2003, 4, 17.
Article
Susskind, A. M., Kacmar, K. M. & Borchgrevink, C. P. (2003). Customer Service Providers"™ Attitudes Relating to Customer Service and Customer Satisfaction in the Customer-Server Exchange (CSX). The Journal of Applied Psychology, 88(1), 179-187.
Article
Borchgrevink, C. P. & Anchill, D. (2003). Beverage Control Systems and the Guest"™s Perspective: Standardization and Value. Journal of Hospitality and Leisure Marketing, 10(1/2), 151-159.
Article
Borchgrevink, C. P. (2003) When is a Cèpe not a Porcino? Capital Culinary News, 9, March.
Article
Borchgrevink, C. P., Ninemeier, J. D. & Mykletun, R. J. (2001). Silent (Non-Language) Training Videos: Cross Cultural Hospitality Applications. Journal of Hospitality & Tourism Education, 13(3/4), 41-44.
Article
Borchgrevink, C. P., Cichy, R. F. & Mykletun, R. J. (2001). Leader-Member Exchange: Testing the Measurement Model and Testing a Structural Equation Model in the Context of Internal Marketing. Journal of Hospitality & Leisure Marketing, 8(1/2), 63-92.
Article
Borchgrevink, C P. (2001). What"™s Up With Those Wine Labels Anyway? The Capital Culinary News, 7(5), 7 ff.
Article
Borchgrevink, C. P. (2001). Parasitic Concerns. The Capital Culinary News, 7(2), 67, 10.
Article
Borchgrevink, C. P. (2001). Michigan Food Law "“ 2000. The Capital Culinary News, 7(1), 6-8.
Article
Borchgrevink, C. P. (2000). The Health Inspector is Not Your Enemy. The Capital Culinary News, 6(10), 6-8, 10.
Article
Borchgrevink, C. P. (2000). What"™s on the Pike? Foodservice Trends . . . Current & Future Shifts. The Capital Culinary News, 6(8), 4, 6, 10, 12.
Article
Borchgrevink, C. P. (2000). My Beef with Seafood. Part 2. The Capital Culinary News, 6(6), 6, 9.
Article
Borchgrevink, C. P. (2000). My Beef with Seafood. Part 1. The Capital Culinary News, 6(5), 6.
Article
Borchgrevink, C. P. (2000).
Everything perfect at Café Annie. The Capital Culinary News, 6(3), 1, 4-5.
Article
Susskind, A. M., Borchgrevink, C. P., Kacmar, K. M. & Brymer, R. A. (2000). Customer Service Employee"™s Behavioral Intentions and Attitudes: An Examination of Construct Validity and a Path Model. International Journal of Hospitality Management, 19(1), 53-77.
Article
Susskind, A. M., Borchgrevink, C. P., Brymer, R. A & Kacmar, K. M. Customer Service Behavior and Attitudes Among Hotel Managers: A Look at Perceived Support Functions, Standards for Service and Service Process Outcomes. Journal of Hospitality & Tourism Research 24(3), 373-397..
Article
Tarras, J. M. & Borchgrevink, C. P.(2000) Expert Witness Involvement in Safety Issues. Journal of Hospitality and Tourism Education, 12(1), .
Article
Borchgrevink, C. P. (1999). The origin of the menu: A historical snippet. The Capital Culinary News, 5(9), 4. [reprint]
Article
Borchgrevink, C. P. (1999). Early Foodservice Influences. The Capital Culinary News, 5(8), pp. 4. [reprint]
Article
Borchgrevink, C. P. (1999). Visible Beverage Control Systems: Do Guests Care? Journal of Hospitality & Leisure Marketing, 6(3), 71-83.
Article
Knutson, B. J., Borchgrevink, C. P. & Woods, R. H. (1999) Validating a Typology of the Customer from Hell. Journal of Hospitality & Leisure Marketing, 6(3), 5-22.
Article
Borchgrevink, C. P. & Susskind, A. M. (1999) Beverage Communication at Mid-Priced Casual Theme Restaurants: Guest Experiences and Preferences. Praxis "“ The Journal of Applied Hospitality Management, 1(2), 92-117.
Article
Borchgrevink, C. P., Susskind, A. M. & Tarras, J. M. (1999). Consumer Preferred Hot Beverages. Food Quality and Preference, 10(2), 117-121.
Article
Knutson, B. J. Woods, R. W. & Borchgrevink, C. P. (1999). Examining the Characteristics of "Customers from Hell"� and Their Impact on the Service Encounter. Journal of Hospitality and Tourism Education, 10(4), 52-56.
Article
Susskind, A. M. & Borchgrevink, C. P. (1999). Team-Based Interaction in the Foodservice Instructional Laboratory: An Exploratory Model of Team Composition, Team-Member Interaction, and Performance. The Journal of Hospitality and Tourism Education, 10(4), 22-29.
Article
Borchgrevink, C. P. & Sciarini, M. P. (1999). Professional Preparation. In Barrows, C. W. & Bosselman, R. H. (eds.). Hospitality Management Education. New York: Haworth Press, 97-130.
Article
Borchgrevink, C. P. (1999) (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company.
Article
Borchgrevink, C. P. (1999). The Historical Perspective. In Borchgrevink, C. P. (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company, 39-62.
Article
Ninemeier, J. N. & Borchgrevink, C. P. (1999). The Control Perspective in Food and Beverage Operations. In Borchgrevink, C. P. (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company, 231-252.
Article
Kasavana, M. L. & Borchgrevink, C. P. (1999) Untangling Web Search Engines. Journal of Hospitality and Tourism Education, 10(4), 45-51.
Article
Borchgrevink, C. P. (1999). Should Wine Breathe? The Capital Culinary News, 5(2).
Article
Borchgrevink, C. P. (1998). Taking Issue with Lynn and Mullen"™s Meta-Analytic Recommendations: A Rejoinder. Journal of Hospitality & Tourism Research, 22(1), 98-101.
Article
Borchgrevink, C. P. & Susskind, A. M. (1998). Micro-Brewed Beer and the Patrons of Mid-Priced, Casual Restaurants. Journal of Hospitality & Leisure Marketing, 5(2/3), 115-129.
Article
Borchgrevink, C. P., Nelson, R. H & Ruf, J. L. (1998). It is a Chef"™s life. Journal of Hospitality & Tourism Education, 10(2),13-18.
Article
Borchgrevink, C. P. & Boster F. J. (1998) Leader-Member Exchange and Interpersonal Relationships: Construct Validity and Path Model. The Journal of Hospitality & Leisure Marketing, 5(1), 53-80.
Article
Borchgrevink, C. P. (1998). Reporting reliability coefficients and the issue of correcting for attenuation. Journal of Hospitality & Tourism Education, 9(4), 4-5.
Article
Borchgrevink, C. P. (1998). Professional Preparation and the First Few Years. In Barrow, C. W. & Bosselman, R. (eds.) Hospitality Management Education. The Haworth Press, Inc.
Article
Borchgrevink, C. P. (1998). My Beef with Seafood, or "O Fishmonger, O Fishmonger, Where Art Thine Fresh Fish O Fishmonger?"� Capital Culinary News, 4(2), pp. 9
Article
Borchgrevink, C. P (1998). Wine and Food, continued . Capital Culinary News, 4(1).
Article
Borchgrevink, C. P. (1997). Wine and Food. The Capital Culinary News, 3(7), 4-8.
Article
Borchgrevink, C. P. & Knutson, B. J. (1997) Norway Seen From Abroad: Perceptions of Norway and Norwegian Hospitality and Tourism. The Journal of Hospitality and Leisure Marketing, 4(4), 25-48.
Article
Borchgrevink, C. P., Cichy, R. F. & Susskind, A. M. (1997). Lean And Mean Do Not Equal Profitable and Hospitable. The Florida International University Hospitality Review, 15(2), 17-25.
Article
Borchgrevink, C. P. (1997). Leader-Member Exchange: Paying Attention to Your Immediate Subordinate Pays Off! The Florida International University Hospitality Review, 15(1), 97-102.
Article
Borchgrevink, C. P. & Boster, F. J. (1997). Leader-Member Exchange Development: A Hospitality Antecedent Investigation.The International Journal of Hospitality Management, 16(3), 241-259.
Article
Kasavana, M. K. & Borchgrevink, C. P. (1997). Taking a Byte out of the Internet: The Best of Cyberfoodservice. Journal of Hospitality & Tourism Education, 9(1), 56-61.
Article
Dove, P. L., Borchgrevink, C. P., Sciarini, M. P. & Ninemeier, J. D. (1996). "Silent"� Training Videos: A Modern Anachronism or Quality Training for Multilingual Audiences? The Hospitality and Tourism Educator, 8(4), 41-43.
Article
Borchgrevink, C. P. & Susskind, A. M. (1996). Beverage Communication: The Experiences and Preferences of Restaurant Customers. A Pilot Study. The Hospitality and Tourism Educator, 8(1), 19-24.
Article
Borchgrevink, C. P. & Susskind, A. M. (1995). The Validity of the Hinkin and Schriesheim Power Scales and Superior-Subordinate Power Relationships Within Hospitality. The Hospitality Research Journal, 20(1), 39-56.
Article
Borchgrevink, C. P. & Kasavana, M. K. (1995) Internet Browsing. The Hospitality and Tourism Educator, 7(4), 31-35.
Article
Borchgrevink, C. P. & Schmidgall, R. S. (1995). Budgeting Practices of U.S. Lodging Firms. The Bottom Line, 10(5), 13-17.
Article
Schmidgall, R. S., Borchgrevink, C. P., Zahl-Begnum, O. H. (1994). Budgeting Practices of Lodging Firms in the U.S. and Scandinavia. The International Journal of Hospitality Management, 15(2), 189-203.
Article
Budgeting Practices of Lodging Firms in the U.S. and Scandinavia. The International Journal of Hospitality Management, 15(2), 189-203.
Article
Borchgrevink, C. P. & Boster, F. J. (1994). Leader- Member Exchange: A test of the measurement model. The Hospitality Research Journal, 17(3), 75-100.
Article
Grau, J. & Borchgrevink, C. P. (1993). Doing more with Less: Interdisciplinary Education, Research and Scholarship. Hospitality & Tourism Educator, 5(4), 67-69.
Article
Borchgrevink, C. P. (1991). Revisiting Theory M, The Cornell Hotel and Restaurant Administration Quarterly, 31(4), 8-11.
Article
Donohue, W. A., Ramesh, C. & Borchgrevink C. (1991). Crisis Bargaining: Tracking relational paradox in hostage negotiation. The International Journal of Conflict Management, 2, 257-273.
Book
Perry, R. & Borchgrevink, C. (2021). Wine and Other Hospitality Beverages, 4th edition. Dubuque, IA: Great River Learning. Book
Samir, A. & Borchgrevink, C. P. (2021). Culinary perspectives of dry beans and pulses. In Siddiq, M. & Uebersax, M. A. (eds.) 2nd edition. Dry Beans and Pulses Production, Processing, and Nutrition. Oxford, UK: Blackwell Publishing Ltd.Book
Susskind, A. M., Kacmar, K. M. & Borchgrevink, C. P. (2019). The Relationship of Service Providers' Perceptions of Service Climate to Guest Satisfaction, Return Intentions, and Firm Performance. In Susskind & Maynard (eds) The Next Frontier of Restaurant Management: Harnessing Data To Improve Guest Service and Enhance The Employee Experience, 54-65. Ithaca, NY: Cornell University Press.Book
Susskind, A. M., Kacmar, K. M. & Borchgrevink, C. P. (2019). How Organizational Standards and Coworker Support Improve Restaurant Service. In Susskind & Maynard (eds) The Next Frontier of Restaurant Management: Harnessing Data To Improve Guest Service and Enhance The Employee Experience, 19-32. Ithaca, NY: Cornell University Press.Book
Perry, R. & Borchgrevink, C. (2017). Wine and Other Hospitality Beverages, 3rd edition. Dubuque, IA: Great River LearningBook
Uebersax, M.A., Siddiq, M., Borchgrevink, C. P. (2016). Chapter 18: Culinology Applications in Food Processing – From A Chef’s Perspective. In Cousminer, J. J (ed.), Culinology®: The Intersection of Culinary Art and Food Science. Hoboken, NJ: John Wiley & Sons.
Book
Borchgrevink, C. & Perry, R. (2013). Wine and Other Hospitality Beverages, 2nd edition. Dubuque, IA: Great River Technologies.
Book
Borchgrevink, C. P. (2013) Culinary Perspective of Dry Beans and Pulses. In Muhammad Siddiq and Mark A. Uebersax (eds). Dry Beans and Pulses: Production, Processing, and Nutrition. Hoboken, NJ: John Wiley & Sons
Book
Borchgrevink, C. & Perry, R. (2012). Wine and Other Hospitality Beverages, revised. Dubuque, IA: Great River Technologies.
Book
Borchgrevink, C. & Perry, R.. (2011). Wine and Other Hospitality Beverages. Dubuque, IA:Great River Technologies "“ Kendall Hunt.
Book
Borchgrevink, C. P. & Sciarini, M. P. (1999). Professional Preparation. In Barrows, C. W. & Bosselman, R. H. (eds.). Hospitality Management Education. New York: Haworth Press, 97-130.
Book
Borchgrevink, C. P. (1999) (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company.
Book
Ninemeier, J. N. & Borchgrevink, C. P. (1999). The Control Perspective in Food and Beverage Operations. In Borchgrevink, C. P. (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company, 231-252.
Book
Borchgrevink, C. P. (1999). The Historical Perspective. In Borchgrevink, C. P. (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company, 39-62.
Book
Borchgrevink, C. P. (1994). Antecedents of Leader-Member Exchange. Doctoral Dissertation, Department of Communication, Michigan State University.
In proceedings
Kim, S. H., Cha, J., & Borchgrevink, C. P. (2017). Conceptualizing Hotel
Consumer Well-being. Proceedings of 2017 International Council on Hotel, Restaurant, and Institutional Education Conference.In proceedings
Cha, J., & Borchgrevink, C. P. (2017). Upward Food Safety Communication and Food Safety Commitment in Foodservice Operations: Test of a Social Exchange Model. Proceedings of 2017 International Council on Hotel, Restaurant, and Institutional Education Conference.In proceedings
Borchgrevink, C. P., Cha, J., Kim, S., Frangos, M., Clark, M., & Bradford, A. (2011). Handwashing compliance rates and predictors in a college town environment. Proceedings of the 2011 Annual International Council on Hotel, Restaurant & Institutional Education Conference.
In proceedings
Kim M. R., Choi, L., Knutson, B. J. & Borchgrevink, C. P. (2015). Effects of leader-member exchange and team-member exchange on employee role clarity and job satisfaction. Proceedings of the 2015 Annual International Council on Hotel, Restaurant and Institutional Education Conference.In proceedings
Kim M. R., Choi, L., Knutson, B. J. & Borchgrevink, C. P. (2015). Effects of leader-member exchange and team-member exchange on employee role clarity and job satisfaction. Proceedings of the 2015 Annual International Council on Hotel, Restaurant and Institutional Education Conference.
In proceedings
Borchgrevink, C. P., Borchgrevink, H. C., & Sciarini, M. P (2011). Alcohol consumption among hospitality and non-hospitality majors: Is it an issue of personality? Proceedings of the 2011 Great Lakes Hospitality & Tourism Educators Conference.
In proceedings
Cha, J., Borchgrevink, C., Kim, S. (2011). Handwashing behaviors in foodservice establishment restrooms: An observational study. Proceedings of the 2011 Great Lakes Hospitality & Tourism Educators Conference.
In proceedings
Sciarini, M., Robins, R., & Borchgrevink, C. (2011). E-Learning in higher education. Proceedings of the 2011 Great Lakes Hospitality & Tourism Educators Conference.
In proceedings
Borchgrevink, C. P., Sciarini, M., & Condrasky, M. (2009). Changing Culinary Occupation: Surfacing the Life of Research Chefs. In J. Carlsen, M. Hughes, K. Holmes, & R. Jones (eds.). Proceedings of the 18th Annual CAUTHE Conference. Canning Bridge, Western Australia: Promaco Conventions.
In proceedings
Borchgrevink, C. P., Borchgrevink, H. C., Sciarini, M. P. (2011). Alcohol consumption and sense of coherence among hospitality and non-hospitality college age populations. Proceedings of the 2011 Annual 2011 International Council on Hotel, Restaurant and Institutional Education Conference.
In proceedings
Kim M. R., Choi, L., Knutson, B. J. & Borchgrevink, C. P. (2016). The effects of leader-member exchange on hotel employees' behaviors: Comparison between the U.S. and China hotel employees. Proceedings of The 3rd World Research Summit for Tourism and Hospitality Conference.
In proceedings
Kim M. R., Choi, L., Knutson, B. J. & Borchgrevink, C. P. (2016). From leadership to customer service: A social exchange perspective. Proceedings of the 2016 Korea America Hospitality & Tourism Educators Conference.
In proceedings
Borchgrevink, C. P. & Sherwin, A. L. (2015). A Test of the Vinotype Premise: Predicting novice consumer wine preferences based on food and beverage consumption patterns and preferences. Proceedings of the 2015 Annual International Council on Hotel, Restaurant and Institutional Education Conference.