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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.

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

  • Parikh*, A., Behnke, C., Nelson, D., Vorvoreanu, M., and Almanza, B. (in press; 2014). A qualitative assessment of yelp.com users’ motivations to submit and read restaurant reviews. Manuscript accepted for publication: Journal of Culinary Science and Technology. (HTM Tier 3; SJR indicator 0.12).
  • Behnke*, C., and Seo, S., (in press; 2015). Using smartphone technology to assess the food safety practices of farmers’ markets foodservice employees. Manuscript accepted for publication: Journal of Foodservice Business Research. 18(1). (HTM Tier 1; SJR indicator 0.26).
  • Parikh*, A., and Behnke, C., (in press; 2015). Nutrition labels: Exploring customer perceptions. Manuscript accepted for publication: Journal of Foodservice Business Research. 18(1). (HTM Tier 1; SJR indicator 0.26).
  • Seo*, S., Almanza, B., Miao, L., and Behnke, C. (in press; 2015). The effect of social media comments on consumers’ responses to food safety information. Manuscript accepted for publication: 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. (in press; 2015). The use of consumer generated feedback in the hotel industry: Current practices and their effects on quality. Manuscript accepted for publication: International Journal of Hospitality & Tourism Administration. 16(3). (HTM Tier 2; SJR indicator 0.269).

  • Behnke, C. (2014). Food Safety in temporary Foodservice Establishments. Chapter in B. Almanza and R. Ghiselli (Eds), Researching the Hazard in Hazardous Foods. Apple Academic Press. 277-302.

  • Behnke, C. (2011). Blended Learning in the Culinary Arts: Tradition Meets Technology. Chapter in F. Glazer (Ed), Blended Learning: New Pedagogies and Practices for Teaching in Higher Education. Stylus Publishing . 13-30.

  • Parikh*, A., Behnke, C., Vorvoreanu, M., Almanza, B., and Nelson, D. (2014). Motives for reading and articulating user-generated restaurant reviews on Yelp.com. Manuscript accepted for publication: 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 2.571).

  • 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).

Conference Presentations, Posters, and Proceedings

  • Behnke, C., Gaulke, C., and Almanza, B. (July 2014). Ensuring food safety in farmers’ markets: An assessment of state health department inspection practices. Presentation at the 2014 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference. San Diego, CA.
    *Awarded Conference Best Paper
  • Nuebling, M., Behnke, C., and Hammond, R. (June 2014). Environmental impacts of wine production: A pilot study exploring consumer knowledge and environmental concern. Presentation at the Academy of Wine Business Research 8th International Conference. Geisenheim, Germany.
  • Parikh, A. and Behnke, C. (January 2013). Nutrition label formatting: Exploring customer perceptions and behaviors. Standup presentation at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism. Seattle, WA.

  • Chen, Y., Lehto, X, Behnke, C., and Tang, C. (January 2013). Investigating children’s role in family dining-out choices: A study of casual dining restaurants in Taiwan. Standup presentation at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism. Seattle, WA.

  • Torres, E., Adler, H., Behnke, C., Miao, L., and Lehto, X. (July 2013). Consumer and expert reviews: Are they the same? Presentation at the 2013 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference. St. Louis, MO.

  • Seo, S. and Behnke, C. (July 2012). Using smartphones to assess the foodsafety practices of farmers’ markets. Presentation at the 2012 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference. Providence, RI.

  • Behnke, C., Seo, S., and Miller, K. (July 2011). Assessing food safety practices in temporary foodservice establishments. Presentation at the 2011 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference. Denver, CO.

  • Seo, S., Miller, K., and Behnke, C. (January 2011). The development of an observational instrument assessing food safety practices in temporary foodservice establishments. Standup presentation at the 16th Annual Graduate Student Research Conference in Hospitality and Tourism. Houston, TX.

  • Adler, H., Behnke, C., and Lu, Y. (October 2008). The international component to hospitality education: Study Abroad Programs. Presentation at the 26th annual EuroCHRIE conference, Dubai.

  • Behnke, C. and Ghiselli, R. (July 2003). A comparison of educational delivery techniques in a foodservice training environment. Presentation at the 2003 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference. Palm Springs, CA.

  • Huss, L. R., McCabe, S. D., Dobbs-Oates, J., Burgess, J., Behnke, C., Santerre, C. R., and Kranz, S. (April 2014). Development of child-friendly fish dishes to increase young children’s acceptance and consumption of fish. Poster Session at the Community and Public Health Nutrition: Food Environment and Food Systems Conference. Federation of American Societies for Experimental Biology (FASEB). San Diego, CA.

  • Fisher, J., Behnke, C., Nelson, D., Daniel, J., and Almanza, B. (January 2014). Physical characteristics of chicken in response to various oven-cooking technologies. Poster Session at the 19th Annual Graduate Student Research Conference in Hospitality and Tourism. Houston, TX.

  • Gaulke, C. and Behnke, C. (January 2014). The impact of regional food hubs on local supply chain logistics. Poster Session at the 19th Annual Graduate Student Research Conference in Hospitality and Tourism. Houston, TX.

  • Gaulke, C. and Behnke, C. (January 2013). Chef’s preferences for locally sourced food: market pressures or intrinsic values? Poster Session at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism. Seattle, WA.

  • Parikh, A., Behnke, C., Vorboreanu, M., and Nelson, D. (January 2013). Consensus between professional, semi-professional and user-generated restaurant reviews. Poster Session at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism. Seattle, WA.

  • Zhu, J., Behnke, C., Almanza, B., and Nelson, D. (January 2013). Assessing the impact of active and passive nutrition message delivery in a quick-service restaurant setting: An application of the theory of planned behavior. Poster Session at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism. Seattle, WA.

  • Parikh, A. and Behnke, C. (January 2012). Use of QR codes on restaurant menus as a nutrition labeling format. Poster Session at the 17th Annual Graduate Student Research Conference in Hospitality and Tourism. Auburn, AL.

  • Seo, S. and Behnke, C. (January 2012). Do design features affect restroom sanitation? Poster Session at the 17th Annual Graduate Student Research Conference in Hospitality and Tourism. Auburn, AL.

  • Seo, S., and Behnke, C. (January 2011). The assessment of food safety practices in temporary foodservice establishments. Poster Session at the 16th Annual Graduate Student Research Conference in Hospitality and Tourism. Houston, TX.

  • Mosley, M., Adler, H., and Behnke, C. (January 2010). Student perceptions of the educational value of a hospitality and tourism management study abroad trip to Argentina and Chile. Poster Session at the 15th Annual Graduate Student Research Conference in Hospitality and Tourism. Washington, DC.

  • Behnke, C. (February 2008). Impact assessment: Internet-delivered culinary education. Poster Session at the Foodservice Educators Network International (FENI) Conference, Las Vegas, NV.

Professional Presentations

  • “The Relationship Between Emotional Intelligence and Attitudes of Postsecondary Hospitality Students,” Presenter in Purdue’s College of Education Career and Technical Education Research Seminar, October 2010.
  • Behnke, C. (2005, Summer). Teaching Higher Order Concepts using the Debating Technique. Chef Educator Today. 6(2).
  • “Principles of Successful Food Presentations within Foodservice Education,” Presenter at the Center for the Advancement of Foodservice Education (CAFÉ) Seminar for secondary school educators, West Lafayette, IN, July 2003.
  • “Using Problem-based Learning as a Teaching Technique,” Co-Presenter with Dr. Joe LaLopa in Purdue’s Teachers on Teaching series, January 2000.
  • “Blended Learning,” Seminar on Hospitality Instruction at ICHRIE Career Academy, Denver, Colorado, July 2011.
  • “Gardner’s Theory of Multiple Intelligences,” Seminar on Hospitality Instruction at ICHRIE Career Academy, San Juan, Puerto Rico, July 2010.

  • “Developing a Study Abroad Program at your School,” Roundtable session host at Foodservice Educators Network International (FENI) conference, Las Vegas, February, 2008.

  • “Value-added Food: The Potential Uses of American Value-added Food Products in Extant Foodservice Operations in South America,” Presentation at USDA: South American Foodservice Exchange, Atlanta, GA, April 2001.

  • “Straight Talk on Bioengineered Foods,” Panelist at NY State Restaurant Show, New York, NY, February 2001.

Academic Grants

  • Undergraduate Instructional Equipment Grant (2013)
  • Study Abroad and International Learning (SAIL) Grant (2013)
  • Purdue Research Foundation (PRF) – Assessing Food Safety Practices in Temporary Food Service Establishments (2011)
  • Purdue Research Foundation (PRF) – The Impact of Food Handling Behaviors on the Safety of Food Sold in Temporary Foodservice Establishments (2010)
  • Undergraduate Instructional Equipment Grant for the HTM lab (2011)
  • Study Abroad and International Learning (SAIL) Grant (2010)
  • Undergraduate Instructional Equipment Grant for the HTM lab (2007)
  • Global Partners Grant – Study Abroad opportunities in China (2006)
  • Instructional Equipment Grant for the HTM lab (2004)
  • Instructional Computing Equipment Grant (2004)
  • Gillespie International Studies Grant (2004)
  • Gillespie International Studies Grant (2003)

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