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Carl Behnke

Research Interests

Foodservice Operations, Food Safety, Culinary Education and Training

Biography

After more than 11 years as HTM Chef Instructor and Special Events Chef to the University’s President, Dr. Behnke joined the HTM faculty as an Assistant Professor in August, 2009. His duties include teaching courses related to foodservice operations and conducting research in restaurant operations and hospitality education. Dr. Behnke received his Associate’s and Bachelor’s degrees from the Culinary Institute of America, after which he earned his M.S. in Hospitality and Tourism Management and his Ph.D. in Curriculum and Instruction from Purdue. Between the various degrees, Carl worked as a cook/chef with companies such as Hyatt Hotels, the PGA tour, and Purdue in diverse locations such as New Orleans, Las Vegas, and Switzerland. Dr. Behnke was promoted to Associate Professor in 2015.

Education

  • PhD, 2009, Purdue University, Department of Curriculum and Instruction,
  • MS, 2002, Purdue University, Department of Hospitality and Tourism Management
  • BPS, 1997, Culinary Institute of America, Hyde Park, New York
  • AOS, 1985, Culinary Institute of America, Hyde Park, New York

Professional Certification

  • (1997-2012) Certified Executive Chef (CEC), American Culinary Federation
  • (1997-2012) Certified Culinary Educator (CCE) American Culinary Federation
  • Introductory Sommelier Course 11/10; Court of Master Sommeliers 

Professional Experience

  • Assistant Professor, HTM Department, Purdue University
    2009-present
  • Chef Instructor, HTM Department, Purdue University
    1998-2009
  • Executive Chef, Flossmoor Country Club, Flossmoor, IL
    1994-1996
  • Executive Chef, Tournament Players Club Summerlin, Las Vegas, NV
    1991-1994
  • Sous Chef, Tournament Players Club at Avenel, Potomac, MD
    1989-1991
  • Staggiare, Buffet de la Gare, Neuchatel, Switzerland
    1988-1989
  • Executive Banquet Chef, Historic Inns of Annapolis, Annapolis, MC
    1986-1988
  • Roundsman Cook, Hyatt Regency, New Orleans, LA
    1985-1986
  • Garde Manger Chef, Esther's, New Orleans, LA
    1985

Courses Taught

  • HTM 14100 Financial Accounting
  • HTM 29100 Quantity Food Production and Service Lecture

  • HTM 29101 Quantity Food Production and Service Lab

  • HTM 39200 Classical Cuisine

  • HTM 39800 Cuisine and Culture Study Abroad Programs (various destinations)

  • HTM 49110 Introduction to Wine

  • HTM 49200 Advanced Foodservice Management

  • HTM 52200 Foodservice Equipment

  • HTM 52300 Hospitality Facility Design

  • HTM 602 Research Topics and Methods

Recent Publications

  • Chen, Y., Lehto, X., Behnke, C., and Tang, C. (in press). Investigating children’s role in family dining-out choices: Evidence from a casual dining restaurant. Manuscript accepted for publication: Journal of Hospitality Marketing & Management. XX(X).
  • Nuebling, M., Behnke, C., Hammond, R., Sydnor, S., and Almanza, B. (in press). On Tap: Foodservice Operators’ Perceptions of a Wine Innovation. Journal of Foodservice Business Research. (HTM Tier 1; SJR indicator 0.26).
  • Sun, X., Behnke, C., Almanza, B., and Nelson, D. (in press; March 2015). A comparison of the efficacy of chef knife cleaning methods. Manuscript accepted for publication: Journal of Foodservice Business Research. 20(2). (HTM Tier 1; SJR indicator 0.26).
  • Seo, S., Almanza, B., Miao, L., and Behnke, C. (2015). The effect of social media comments on consumers’ responses to food safety information. Journal of Foodservice Business Research. 18(2). (HTM Tier 1; SJR indicator 0.26).
  • Torres, E., Adler, H., Behnke, C., Miao, L., and Lehto, X. (2015). The use of consumer generated feedback in the hotel industry: Current practices and their effects on quality. International Journal of Hospitality & Tourism Administration. 16(3). (HTM Tier 2; SJR indicator 0.269).
  • Behnke, C., and Seo, S., (2015). Using smartphone technology to assess the food safety practices of farmers’ markets foodservice employees. Journal of Foodservice Business Research. 18(1). 1-19. (HTM Tier 1; SJR indicator 0.26).
  • Parikh, A., and Behnke, C., (2015). Nutrition labels: Exploring customer perceptions. Journal of Foodservice Business Research. 18(1). 48-57. (HTM Tier 1; SJR indicator 0.26).
  • Parikh, A., Behnke, C., Nelson, D., Vorvoreanu, M., and Almanza, B. (2014). A qualitative assessment of yelp.com users’ motivations to submit and read restaurant reviews. Journal of Culinary Science and Technology. (HTM Tier 3; SJR indicator 0.12).
  • Parikh, A., Behnke, C., Vorvoreanu, M., Almanza, B., and Nelson, D. (2014). Motives for reading and articulating user-generated restaurant reviews on Yelp.com. Journal of Hospitality and Tourism Technology. 5(2). (SJR indicator 0.234).
  • Seo, S., Jang, S., Almanza, B., Miao, L., and Behnke, C. (2014). The negative spillover effect of food crises on restaurant firms: Did Jack in the Box really recover from an E. coli scare? International Journal of Hospitality Management. 39, 107-121. (HTM Tier 1; SSCI 1.692).
  • Torres, E., Adler, H., Behnke, C., (2014). Stars, diamonds, and other shiny things: The use of expert and consumer generated feedback in the hotel industry. Journal of Hospitality & Tourism Management. 21, 34-43. (HTM Tier 3).
  • Ge, L., Behnke, C., and Almanza, B. (2014). An evaluation of three nutrition labeling formats for restaurant menus. Hospitality Review. 31(3). (HTM Tier 1). Digital journal available at http://digitalcommons.fiu.edu/hospitalityreview/vol31/iss3/6/
  • Behnke, C., Seo, S., and Miller, K. (2014). Enhancing the study abroad experience: A longitudinal analysis of hospitality-oriented, study abroad program evaluations. Tourism Management. 42, 271-281. (HTM Tier 1; SSCI 2.643).
  • Huss, L. R., McCabe, S. D., Dobbs-Oates, J., Burgess, J., Behnke, C., Santerre, C. R., and Kranz, S. (2013). Development of child-friendly fish dishes to increase young children’s acceptance and consumption of fish. Food and Nutrition Sciences, Special Edition. 4(10A), 78-87. Doi:10:4236/fns.2013.
  • Torres, E., Adler, H., Lehto, X., Behnke, C., and Miao, L. (2013). One experience and multiple reviews: The case of upscale U.S. hotels. Tourism Review. 68(3), 3-20. (HTM Tier 3).
  • Seo, S., Jang, S., Miao, L., Almanza, B., and Behnke, C. (2013). The impact of food safety events on the value of food-related firms: An event study approach. International Journal of Hospitality Management. 33, 153-165. (HTM Tier 1; SSCI 1.692).
  • Behnke, C., and Seo, S., (2012). Assessing food safety practices in temporary foodservice establishments. Food Protection Trends. 32(5), 232-239. (SJR Indicator 0.126).
  • Behnke, C. (2012). Examining the relationship between emotional intelligence and hospitality student attitudes toward E-learning. Journal of Hospitality and Tourism Education, Special Edition. 24(2), 12-20. (HTM Tier 2).
  • Behnke, C. and Greenan, J. (2011). The relationship between emotional intelligence and attitudes toward computer-based instruction of postsecondary hospitality students. Journal of Career and Technical Education. 26(1), 62-84.
    *Awarded Best Article of the Year (2012) by the Journal of Career and Technical Education
  • Behnke, C. and Ghiselli, R. (2004). A comparison of educational delivery techniques in a foodservice training environment. Journal of Teaching in Travel and Tourism. 4(1/2), 41-56. (HTM Tier 3; SJR indicator 0.21).

Honors and Awards

  • HHS Award for Outstanding Undergraduate Education (Nominee 2014)
  • Bruce I. Lazarus Teaching Award (2013)
  • HHS Award for Outstanding Undergraduate Education (Nominee 2010)
  • Bruce I. Lazarus Teaching Award (2010)
  • Gamma Sigma Delta Faculty Award of Merit (2010)
  • Study Abroad, Innovative Program Award, 4/09
  • Grand Prize, Faculty advisor, Sara Lee Innovation Award Competition 4/07

Professional Affiliations

  • CHRIE, International Council on Hotel, Restaurant and Institutional Education, 2004
  • Member, ETA SIGMA DELTA - International Hospitality Management Honor Society, 1997