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 24100 Managerial Accounting
  • HTM 29100/02 Quantity Food Production and Service
  • HTM 29101 Quantity Food Production and Service (lab)
  • HTM 39200 Classical Cuisine
  • HTM 39800 Cuisine and Culture Study Abroad Programs (various destinations)
  • HTM 34100 Cost Control
  • HTM 49110 Introduction to Wine
  • HTM 49200 Advanced Foodservice Management
  • HTM 52200 Foodservice Equipment
  • HTM 52300 Hospitality Facility Design
  • HTM 60200 Research Topics and Methods

Recent Publications

Refereed Journal Articles

  • Parikh*, A., Behnke, C., Almanza, B., Nelson, D., and Vorvoreanu, M. (published online 25 Aug, 2016). Comparative content analysis of professional, semi-professional and user-generated restaurant reviews. Journal of Foodservice Business Research. (HTM Tier 1; SJR indicator 0.26).
  • Almanza, B., Ma, J., Ghiselli, R., Lee, J., Behnke, C., Sydnor, S., Park, H., and Kim, J. (published online 24 August 2016). Do the physical facilities in restaurants match older Americans’ preferences? Journal of Foodservice Business Research. (HTM Tier 1; SJR indicator 0.26).
  • Nuebling, M., Sydnor, S., Almanza, B., Behnke, C., and Hammond, R. (published online 18 Aug, 2016). If only they knew: How sampling impacts wine innovation diffusion in the U.S. foodservice industry. Journal of Foodservice Business Research. (HTM Tier 1; SJR indicator 0.26).
  • Nuebling, M., Behnke, C., Hammond, R., Sydnor, S., and Almanza, B. (published online 5 Aug, 2016). 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. (published online 29 June, 2016). A comparison of the efficacy of chef knife cleaning methods. Journal of Foodservice Business Research. 20(2). (HTM Tier 1; SJR indicator 0.26).
  • Behnke*, C., Gaulke, C., and Almanza, B. (2016). State health department directors’ insights into farmers’ markets inspection practices and resources. Food Protection Trends. 36(3), 183-194. (SJR Indicator 0.42).
  • Chen*, Y., Lehto, X., Behnke, C., and Tang, C. (2015). Investigating children’s role in family dining-out choices: Evidence from a casual dining restaurant. Journal of Hospitality Marketing & Management. 25(6), 706-725. (HTM Tier 1; SJR indicator 1.032).
  • 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 0.219).
  • 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).

Book Chapters

  • 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.

Refereed Journal Articles In Press

  • Seo*, S., Miao, L., Almanza, B., and Behnke, C. (accepted; October 2016). How have restaurant firms responded to food safety crises?  Evidence from media coverage.  Journal of Foodservice Business Research. (HTM Tier 1; SSCI 0.26).

Exhibition of Creative Work

Refereed Paper Presentations

  • Ge, L., Almanza, B., Byrd, K., Ma, J., and Behnke, C. (January 2017). Cookbooks in history: How do they reflect food safety? Standup presentation at the 22nd Annual Graduate Student Research Conference in Hospitality and Tourism. Houston, TX.
  • Xiaodi, S., Behnke, C., Almanza, B., and Kim, J. (January 2017). Reusable water bottles: Sustainable, yes – sanitary, maybe? Standup presentation at the 22nd Annual Graduate Student Research Conference in Hospitality and Tourism. Houston, TX.
  • Nuebling, M., Hammond, R. and Behnke, C. (February 2016). Demographics of U.S. wine consumers: A comparison between two data collection approaches. Presentation at the Academy of Wine Business Research 9th International Conference. Adelaide, South Australia.
  • Kim, M.J., Miao, L., Behnke, C., and Almanza, B. (January 2016). Consumers’ cognitive and affective responses to restaurant menu items. Standup presentation at the 21st Annual Graduate Student Research Conference in Hospitality and Tourism. Philadelphia, PA.
  • Kim, M., Miao, L., Behnke, C., and Almanza, B. (July 2015). Restaurant menu design and consumer perception. Presentation at the 2015 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference, Orlando, FL.
  • Ma, J., Almanza, B., Ji-Eun, L., Ghiselli, R., Behnke, C., and Sydnor, S. (July 2015). Foodservice design: Are restaurants meeting older consumers’ preferences? Presentation at the 2015 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference, Orlando, FL.
  • 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.

Refereed Poster Presentations

  • Kim, J., Almanza, B., Behnke, C., and Ma, J. (August, 2017). Food safety history in professional cookbooks. Poster Session at the 2017 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference. Baltimore, MD.
  • Ge, L., Almanza, B., and Behnke, C.   (January 2016). Effects of plate size and portion size on customer’s perceptions of restaurant food value. Poster Session at the 21st Annual Graduate Student Research Conference in Hospitality and Tourism. Philadelphia, PA.
  • Kim, M.J., Miao, L., Behnke, C., and Almanza, B. (January 2016). Understanding consumers’ decision-making process in making food choices. Poster Session at the 21st Annual Graduate Student Research Conference in Hospitality and Tourism. Philadelphia, PA.
  • Kim, M.J., Miao, L., Behnke, C., and Almanza, B. (January 2016). The effect of trade-off attributes and order timing on consumer’s menu selections. Poster Session at the 21st Annual Graduate Student Research Conference in Hospitality and Tourism. Philadelphia, PA.
  • Sun, X., Behnke, C., Almanza, B. (January 2016). Reusable water bottles: Sustainable, yes – sanitary, maybe? Poster Session at the 21st Annual Graduate Student Research Conference in Hospitality and Tourism. Philadelphia, PA.
  • Widarsyah, R., Behnke, C., and Lehto, X. (January 2016). Examining consumer resistance to tabletop tablet technology in restaurants. Poster Session at the 21st Annual Graduate Student Research Conference in Hospitality and Tourism. Philadelphia, PA.
  • Fisher, J., Almanza, B., Behnke, C., and Nelson, D. (January 2015). The efficacy of the health belief model in predicting cruise ship passenger’s perceptions and behaviors regarding norovirus disease incidence. Poster Session at the 20th Annual Graduate Student Research Conference in Hospitality and Tourism. Tampa, FL.
  • Fisher, J., Behnke, C., Nelson, D., Daniel, J., and Almanza, B. (January 2015). The impact of oven-cooking technology on chicken breast.  Poster Session at the 20th Annual Graduate Student Research Conference in Hospitality and Tourism. Tampa, FL.
  • Ma, J., Almanza, B., Ghiselli, R., Lee, J, Behnke, C., and Sydnor, S. (January 2015). Foodservice design: Are restaurants providing what older consumers prefer?  Poster Session at the 20th Annual Graduate Student Research Conference in Hospitality and Tourism. Tampa, FL.
  • Nuebling, M., Behnke, C., and Hammond, R. (January 2015). Beyond “Size”: Toward a new winery classification for wine tourism research. Poster Session at the 20th Annual Graduate Student Research Conference in Hospitality and Tourism. Tampa, FL.
  • Ouyang, Y., Almanza, B., and Behnke, C. (January 2015). The effects of specific categories of food aromas on consumer behaviors in a restaurant. Poster Session at the 20th Annual Graduate Student Research Conference in Hospitality and Tourism. Tampa, FL.
  • 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.

Other Evidence of Creative Excellence

  • Nuebling, M.A. & Behnke, C. (2017). Wine consumers’, restaurants’, and wineries’ perspectives of wine on tap. Wine & Viticulture Journal, Col. 32, No. 1, 68-71
  • Nuebling, M., Hammond, R., Behnke, C., Almanza, B., and Sydnor, S. (June 2016). Kegged wine: Current perceptions and experiences within the U.S. wine industry. (AAWE Working Paper No. 199). American Association of Wine Economists.
  • Nuebling, M., and Behnke, C. (2015, July/Aug). Wine on tap – an innovation for younger generations?  Wine & Viticulture Journal. 30(4). 69-71.
  • “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.

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

Carl Behnke

Associate Professor

Marriott Hall, Room 246
Purdue University
900 W. State Street
West Lafayette, IN 47907-2115

Phone: (765) 494-9887
Fax: (765) 494-0327
behnkec@purdue.edu

Hospitality & Tourism Management, 900 W. State Street, West Lafayette, IN 47907, PH:(765) 494-4643, Fax: (765) 494-0327

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