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Carolyn U. Lambert

Affiliations: 
Pennsylvania State University, State College, PA, United States 
Area:
Management Business Administration, Operations Research
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"Carolyn Lambert"
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Johye Hwang grad student 2005 Penn State

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Publications

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Hwang J, Lambert CU. (2009) The Use of Acceptable Customer Waiting Times for Capacity Management in a Multistage Restaurant Journal of Hospitality & Tourism Research. 33: 547-561
Lambert CU, Conklin MT. (2008) Conceptual framework for research on information-seeking behavior of hospitality managers. Information Technology in Hospitality. 5: 3-12
Lee H“, Lambert CU. (2008) The influence of technology-enabled customer relationship management on customers' attitude toward service quality and loyalty. Journal of Foodservice Business Research. 11: 363-381
Hwang J, Lambert CU. (2006) Customers' Identification of Acceptable Waiting Times in a Multi-Stage Restaurant System Journal of Foodservice Business Research. 8: 3-16
Lee W, Lambert CU. (2005) The Effect of Waiting Time and Affective Reactions on Customers' Evaluation of Service Quality in a Cafeteria Journal of Foodservice Business Research. 8: 19-37
Cranage DA, Conklin MT, Lambert CU. (2004) Effect of Nutrition Information in Perceptions of Food Quality, Consumption Behavior and Purchase Intentions Journal of Foodservice Business Research. 7: 43-61
Farrar AL, Lambert CU. (2001) If You Build It Will They Come?: Developing Accessible and Useful Websites for Hospitality Management Graduate Programs The Journal of Hospitality and Tourism Education. 13: 20-27
Jeong M, Lambert CU. (2001) Adaptation of an information quality framework to measure customers' behavioral intentions to use lodging Web sites International Journal of Hospitality Management. 20: 129-146
Lee W, Lambert CU. (2000) Impact Of Waiting Time On Evaluation Of Service Quality And Customer Satisfaction In Foodservice Operations Foodservice Research International. 12: 241-254
Andrew WP, Lambert CU, Lambert JM. (1986) Decision modeling using simulation: a hospitality perspective International Journal of Hospitality Management. 5: 47-54
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