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Barbara Almanza

Research Interests

Nutrition and Contract Foodservice

Biography

Dr. Almanza received her PhD from the University of Illinois in foodservice management and her MS and BS from the University of Minnesota in foods and nutrition, as well as a BA in French. She is also a registered dietitian with the American Dietetic Association and has work experience in hospital foodservice.

Dr. Almanza has over 100 research, technical, book, and trade publications in the areas of food safety, nutrition labeling, and foodservice operations. In addition, she has received more than 35 grants in these areas, including two USDA grants titled “Safe Handling of Home Delivered Meals to Older Americans” and “Impact of Foodservice Manager Credentialing on Food Safety” and an NRA Teacher Work-Study Grant for which she interned as a health inspector for Tippecanoe County in Indiana.

Dr. Almanza is the HTM PhD and MS graduate programs director. She works actively with graduate students on research projects and has served on more than 60 masters and PhD committees. She teaches undergraduate and graduate courses in the areas of foodservice sanitation, equipment, and foodservice research.

Courses Taught

  • HTM 32100/HTM 52200 (Foodservice Equipment)
  • HTM 59100 (Research Issues in Foodservice)
  • HTM 36100/59000 (Management Services for the Foodservice Industry)
  • HTM 19100 (Sanitation and Health)
  • HTM 19100C (Sanitation and Health)
  • HTM 31100 (Purchasing for Restaurants, Hotels, and Institutions)
  • HTM 31100C (Purchasing for Restaurants, Hotels, and Institutions)
  • HTM 21000C (Healthcare Materiel Management Concepts)

Honors and Awards

  • 2003 Michael D. Olsen Research Award
  • 1996 USDA Group Honor Award for Excellence on the project “Safe Food for the Hungry”
  • 1995 Best Paper Award, 1995 Annual Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference, "Reducing School Food Service Waste Through the Choice of Serviceware" (Authors: Ghiselli, R., Hiemstra, S.J. and Almanza, B.A.) Providence, Rhode Island
  • 1994 Pi Gamma Theta RHIT Professor of the Year
  • 1994 Best Paper Award, 1994 Annual Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference, "Estimating the Amount of Solid Waste in Indiana School Food Service Operations" (Authors: Ghiselli, R., Hiemstra, S.J. and Almanza, B.A.) Palm Springs, California
  • 1991 Outstanding Young Woman of America, Outstanding Young Women of America, Inc.
  • 1991 Marriott Faculty Internship, Marriott Healthcare Services, Food Service Management Division
  • 1989 ARA Faculty Internship, ARA Services
  • 1987 Alumni Association Summer Research Award, University of Illinois
  • 1986-1987 Charlotte Biester Fellowship, University of Illinois
  • 1984-1985 NIFI Faculty Fellowship
  • 1980-1981 Allied Health Grant, University of Minnesota

Selected Publications

  • Almanza, Barbara. (2009). Equipment Purchasing and Facility Design for School Nutrition Programs. Hattiesburg, MS: National Food Service Management Institute.
  • Lee, Ji-Eun; Almanza, Barbara A.; Nelson, Douglas C.; Ghiselli, Richard F. (2009). Using health inspection scores to assess risk in food services. Journal of Environmental Health, 71(7), 29-33.
  • Binkley, Margaret; Nelson, Doug; Almanza, Barbara. (2008). Impact of manager certification on food safety knowledge and restaurant health inspection scores in Tippecanoe County, Indiana. Journal of Culinary Science & technology, 6(4), 343-350.
  • Frash Jr., Robert; Kline, Sheryl; Almanza, Barbara; Antun, John. (2008). Support for a multi-level evaluation framework in hospitality training. Journal of Human Resources in Hospitality & Tourism, 7(2), 197-218.
  • Barber, Nelson; Almanza, Barbara; Dodd, Tim. (2008). Relationship of wine consumers’ self-confidence, product involvement, and packaging cues. Journal of Foodservice Business Research, 11(1), 45-64.
  • Almanza, Barbara A.; Namkung, Young; Ismail, Joseph A.; Nelson, Douglas C. (2007). Clients’ safe food-handling knowledge and risk behavior in a home-delivered meal program. Journal of the American Dietetic Association, 107(5), 816-821.
  • Barber, Nelson; Scarcelli, Joe; Almanza, Barbara A.; Daniel, James R.; Nelson, Doug. (2007). Silicone bakeware: Does it deliver a better product?. Journal of Foodservice, 18(1), 43-51.
  • Namkung, Young; Ismail, Joseph A.; Almanza, Barbara A.; Nelson, Douglas C. (2007). Mitigating the risk of food handling in the home-delivered meal program. Journal of the American Dietetic Association, 107(2). 316-320.
  • Namkung, Young; Almanza, Barbara A. (2006). Analysis of governmental web sites on food safety issues: A Global perspective. Journal of Environmental Health, 69(3). 10-15.
  • Barber, Nelson; Almanza, Barbara A. (2006). Influence of wine packaging on consumers’ decision to purchase. Journal of Foodservice Business Research, 9(4), 83-98.
  • Frash Jr., Robert; Binkley, Margaret; Nelson Doug; Almanza, Barbara. (2005). Transfer of training efficacy in U.S. food safety accreditation. Journal of Culinary Science & Technology, 4 (2/3), 7-38.
  • Almanza, Barbara.; Nesmith, Melissa S. (2004). Food safety certification regulations in the United States. Journal of Environmental Health, 66(9), 10-14.
  • Frash, Robert; Almanza, Barbara; Stahura, John. (2003). Assessment of food safety risk: A Case study in Marion County, Indiana. International Journal of Hospitality & Tourism Administration, 4(4), 25-44.
  • Yoon, Barbara J.H.; Almanza, Barbara A.; Hiemstra, Stephen J. (2003). Current status of and factors associated with the use of brand-name fast foods in Indiana schools participating in the National School Lunch Program. Journal of Child Nutrition & Management, 27(2), 1-1.
  • Almanza, Barbara A.; Sneed, Jeannie. (2003). Food safety and HACCP in schools. Journal of child nutrition and management, 27(1), 1-1.
  • Yamanaka, Kayo; Almanza, Barbara A.; Nelson, Douglas C.; DeVaney, Sharon A. (2003). Older Americans’ dining out preferences. Journal of Foodservice Business Research, 6(1), 87-103.
  • Almanza, B.A., Nelson, D.C., Lee, M. (2003). Foodservice health inspectors’ opinions on the reporting of inspections in the media. Journal of Environmental Health, 65(10), 9-16.
  • Almanza, B.A., Ismail, J., Mills, J.E. (2002). The impact of publishing restaurant inspection scores from health departments on restaurant inspection scores: A case study approach. Journal of Foodservice Business Research, 5(4), 45-62.
  • Nelson, D.C., Elsworth, J.D., Almanza, B.A. (2001). Extending the holding time for hot foods: What works and why. FIU Hospitality Review, 19(2), 84-97.
  • Hwang, H., Almanza, B.A., Nelson, D.C. (2001). Factors influencing Indiana school foodservice directors’/managers’ plans to implement a hazard analysis critical control point (HACCP) program. Journal of Child Nutrition and Management, 25(1), 24-29.
  • Kim, T., and Almanza, B.A. (2001). Three nutrition labeling formats for restaurant menus: Retirement community residents' response. Journal of Nutrition in Recipe and Menu Development, 3(2), 45-58.
  • Almanza, B.A., Ghiselli, R., and Jaffe', W.J. (2000). Foodservice design and aging baby boomers: Importance and perception of physical amenities in restaurants. Foodservice Research International, 12(1), 25-40.
  • Boo, Huey Chern; Chiselli, Richard F.; Almanza, Barbara A. (2000). Consumer perceptions and concerns about the healthfulness and safety of food served at fairs and festivals. Event Management, 6(2), 85.
  • Almanza, B.A., Kotschevar, L., & Terrell, M. (2000). Foodservice Planning: Layout and Equipment, 4th Edition, Columbus, OH: Prentice Hall.
  • Educational Foundation (1999). Chapters 10-14 in Applied Foodservice Sanitation, 5th Edition, Chicago: National Restaurant Association.
  • Almanza, B.A., Ghiselli, R. (1998).Implementation and cost of HACCP in a grill type operation. Journal of Foodservice Systems, 10(2), 107-124.
  • Ghiselli, R., Almanza, B.A., Ozaki, S. (1998). Foodservice design: Trends, space allocation, and factors that influence kitchen size. Journal of Foodservice Systems, 10(2), 89-106.
  • Almanza, B.A., Chai, S., Nelson, D.C. (1997). Obstacles to nutrition labeling in restaurants. Journal of the American Dietetic Association, 97(2), 157-161).
  • Ghiselli, R., Almanza, B.A. (1997). Environmentalism and the Hospitality Industry (chapter) in Global Directions for Hospitality and Tourism Development. Farber, B., Teare, R., Brown, G. (eds.) London: Cassell, Ltd.
  • Nelson, D.C., Almanza, B.A., Jaffé, W.F. (1996). The effect of point-of-sales nutrition information on the entree selection of patrons of a university foodservice operation. Journal of Nutrition in Recipe and Menu Development, 2(4), 29-50.
  • Almanza, B.A., Hsieh, H.M. (1995). Consumer preferences among nutrition labeling formats. Journal of the American Dietetic Association, 95(1), 83-85.
  • Ghiselli, R., Hiemstra, S.J. Almanza, B.A. (1995). Estimating the amount of solid waste in Indiana school foodservice operations. Hospitality Research Journal, 19(2), 57-66.
  • Ghiselli, R., Hiemstra, S.J., Almanza, B.A. (1995). Reducing school foodservice waste through the choice of serviceware. Hospitality Research Journal, 18(3), 3-12.
  • Almanza, B.A., Jaffé, W.F. & Koontz, A.L. (1994). HRI students' attitudes about the solid waste issue. Hospitality and Tourism Educator, 6(4), 41-44.
  • Almanza, B.A. (1994). Sanitary handling of recyclable materials in a foodservice. Journal of Foodservice Systems,7(4), 255-262.
  • Almanza, B.A., Jaffé, W.F. & Lin, L. (1994). Use of the service attribute matrix to measure consumer satisfaction. Hospitality Research Journal, 17(2), 63-76.
  • Jaffé, W.F., Almanza, B.A., Chen, C.C. (1994). A study of factors affecting job satisfaction among university foodservice employees. Journal of College and University Foodservice, 2(2), 35-49.
  • Almanza, B.A., Cooksey, K., Cooksey, R., Jaffé, W.F. (1993). Effect of reprocessed material on selected physical characteristics of corrugated shipping cartons used in foodservice operations. Journal of Foodservice Systems, 7(3), 177-184.
  • Almanza, B.A. (1993). Arthur C. Avery — Dean of layout and equipment and design. Hospitality and Tourism Educator, 5(4), 7-10.
  • Almanza, B.A., DeMicco, F.J., Tucker, D.J., Katz, J. & Snepp, K. (1993). Hospitality programs' perceptions about contract and institutional foodservices management. Journal of College & University Foodservice, 1(2), 3-16.
  • Almanza, B.A. (1993). A review of waste management from the foodservice perspective. Journal of College & University Foodservice, 1(2), 49-63.
  • Almanza, B.A., Mason, A.C., Widdows, R., & Girard, F.J. (1993). Consumer responses to nutritional guideline labeling in a university restaurant foodservice. Journal of the American Dietetic Association, 93, 580-581.
  • Jaffé, W.F., Almanza, B.A., & Min, C.J. (1993). Independent foodservice managers’ practices and attitudes toward the solid waste disposal issue. Florida International University Hospitality Review, 11, 69-77.
  • Almanza, B.A., (1993). Consumer Food Preferences. In M.A. Kahn, M.D. Olsen, & T. Var (Eds.), The Encyclopedia for Hospitality and Tourism. New York: Van Nostrand Reinhold.
  • Almanza, B.A., Shingler, G.M., Schmieder, H., & Stadelman, W.J. (1992). Acceptance of 'turkey pizza' among college students and possible use in a college or university foodservice. National Association of College & University Food Services Journal, 16, 25-33.
  • Brewer, K.P., Hurley, R.E. & Almanza, B.A. (1992). The role of dietitians in continuing care retirement communities: A time for change. Journal of the American Dietetic Association, 92, 481-482.
  • DeMicco, F.J., Almanza, B.A., Tucker, D.L., & Katz, J.S. (1990). A survey to determine educational programs offered in institutional/contract foodservice management within 4-year hospitality programs in the United States. Hospitality Research Journal, 14, 688-690.
  • Almanza, B.A., Brewer, K.P., & Hurley, R.D. (1990). Continuing care communities’ utilization of registered dietitians. Journal of the American Dietetic Association, 90, A-45.

Reports

  • Hwang, H., Almanza, B.A., Hiemstra, S.J., and Nelson, D.C. (1999). “Food Safety Issues in Indiana School Food Service,1998-1999 School Year”, RHIT No. 99-2 (Report prepared for Indiana Department of Education)
  • Almanza, B.A., Ghiselli, R., and Jaffé, W.F. (1999). “Designing Foodservices for Aging Baby Boomers: What Physical Amenities Do Seniors Need?”, RHIT No. 99-1 (Consolidated Products, Inc.)
  • Hiemstra, S.J., Boo, H.C., Nelson, D.C., and Almanza, B.A.(1998). “School Commodity Testing, 1997-1998 School Year, Report 10", RHIT No. 98-1 (Indiana Department of Education)
  • Almanza, B.A., and Hiemstra, S.J. (1997). "School Meals Initiative Implementation Manual for Indiana Schools", RHIT No. 97-1 (Indiana Department of Education)
  • Hiemstra, S.J., Ham, S., and Almanza, B.A. (1996). "School Commodity Testing, 1995-1996 School Year, Report 9", RHIT No. 96-3 (Indiana Department of Education)
  • Almanza, B.A., and Ghiselli, R. (1996). “Food Safety and the Use of HACCP in Foodservice”, RHIT No. 96-1 (Consolidated Products, Inc.)
  • Almanza, B.A., and Ham, S. (1995). "The Most Popular Foods in the School Foodservice Program", RHIT No. 95-2 (Indiana Department of Education)
  • Hiemstra, S.J., Nelson, D.C., Ham, S., and Almanza, B.A. (1995). "School Commodity Testing, 1994-1995 School Year, Report 8", RHIT No. 95-1 (Indiana Department of Education)
  • Almanza, B.A. (1994). "1994 Update to the Indiana Department of Education Sanitation Videotape Series", (Indiana Department of Education)
  • Almanza, B.A., Hiemstra, S.J., and Chao, Y.M. (1994). "Impact of Trash Reducers on Volume of Waste In Indiana Schools", RHIT No. 94-1
  • Hiemstra, S.J., Nelson, D.C., and Almanza, B.A. (1994). "School Commodity Testing, 1993-1994 School Year, Report 7", RHIT No. 94-2 (Indiana Department of Education)
  • Almanza, B.A., Hiemstra, S.J., and Ghiselli, R. (1993).“Auditing of School Food Service Waste”, RHIT No. 93-6 (Indiana Department of Education)
  • Almanza, B.A., Hiemstra, S.J., and Ghiselli, R. (1993).“Solid Waste Study in Indiana School Food Service Phase II”, RHIT No. 93-2 (Indiana Department of Education)
  • Hiemstra, S.J., Nelson, D.C., and Almanza, B.A. (1993). "School CommodityTesting, 1992-1993 School Year, Report 6", RHIT No. 93-1 (Indiana Department of Education)
  • Almanza, B.A., Hiemstra, A.J., and Ghiselli, R. (1992). "An Investigation of School Food Service Waste In Indiana", RHIT No. 92-2 (Indiana Department of Education)
  • Hiemstra, S.J., O'Grady, P., Rondenet, L., and Almanza, B.A., (1992). "School Commodity Testing, 1991-1992 School Year, Report 5", RHIT No. 92-1 (Indiana Department of Education)
  • Hiemstra, S.J., Nadkarni, N.N., Almanza, B.A., and Sun, C., (1991). "School Commodity Testing, 1990-1991 School Year, Report 4", (Indiana Department of Education)
  • Hiemstra, S.J., Nadkarni, N.N., Almanza, B.A., and Sun, C. (1991). "School Commodity Testing, 1990-1991 School Year, Report 3", (Indiana Department of Education)
  • Sun, C., Hiemstra, S.J., and Almanza, B.A. (1990)."School Commodity Testing, 1989-1990 School Year, Report 2", 1990 (Indiana Department of Education)
  • Evans, R.,Hiemstra, S.J., and Almanza, B.A. (1990)."School Commodity Testing, 1989-1990 School Year, Report 1", (Indiana Department of Education)

Other Publications

  • Almanza, B.A. (1999). Are Restaurants Smaller?, Society for the Advancement of Foodservice Research, March newsletter.
  • Almanza, B.A. (1997). Foodservice Sanitation. (HTM 191C Credit Correspondence Course Workbook). RHIMI, Purdue University.
  • Almanza, B.A. (1997). Foodservice Sanitation . (HTM 191C Credit Correspondence Course Supplementary Readings). RHIMI, Purdue University.
  • Linton, R., Almanza, B.A. (1996). Hazard analysis and critical control points (HACCP) for foodservice and food retail operations. Purdue Cooperative Extension Service (FS-4).
  • Almanza, B.A. (1991). Consumer interest in the nutritional value of food. Snack Food Magazine, 80, 22-23.
  • Almanza, B.A. (1990). Purchasing for Restaurants, Hotels, and Institutions. (RHI 311C Credit Correspondence Course Workbook). RHIMI, Purdue University.
  • Almanza, B.A. (1990). Purchasing for Restaurants, Hotels, and Institutions. (RHI 311C Credit Correspondence Course Supplementary Readings). RHIMI, Purdue University.

Extension, Service, and University Outreach

  • Editorial Review Boards and Co-Editor Position
  • Journal of Foodservice Business Research (formerly Restaurant & Foodservice Marketing), Editorial Review Board, 1990-present.
  • Journal of Nutrition in Recipe and Menu Development, Co-editor, 1998-2000.
  • Journal of Child Nutrition and Management Services (formerly School Food Service Research Review), Advisory Board, 2000-2004.
  • Journal of College and University Foodservice, Editorial Board, 1990-1998.
  • School Food Service Research Review Editorial Review Panel, 1989-1992.

Conference Leadership Responsibilities

  • Co-chair, School Food Service Conference at Purdue University, 1989-1987
  • Chair, Paper Review Committee for CHRIE, 1999-2001
  • Chair, Paper Review Committee for the Society for Advancement of Foodservice Research (SAFSR), 1994-1995
  • Content Specialist for Culinary/Foodservice for CHRIE, 1995-1999
  • Conference Coordinator for Purdue School Food Service Workshops, 1989-1997

Committee Positions/Advisory Groups for National Associations

  • Academic Representative for the state of Indiana on the Indiana Food Protection Committee (of the Indiana Environmental Health Association), 2005-present
  • Member of the Indiana Food Safety and Defense Task Force, 2008-present
  • University Representative to the Research Committee of the American School Food Service Association, 2000-2004
  • Content Advisor to the Association Positions Committee Workgroup of the American Dietetic Association for the development of the ADA Position Paper on Natural Resource Conservation and Waste Management, 2000
  • HACCP Advisory Group for the National Restaurant Association (assist with the development of a national HACCP exam for foodservice managers), 1999-2000