The School of Hospitality and Tourism at Purdue University provides knowledge in individual areas of interest including food science, foods and nutrition, consumer affairs, engineering, education, industrial management, community planning, and others. The school's three research centers in foodservice, lodging, and tourism offer opportunities for graduate students to work closely with faculty on funded projects.

This series contains publications from the School of Hospitality and Tourism at Purdue University.


Submissions from 2014


Reaching an Underserved Wine Customer: Connecting with the African American Wine Consumer., Rhonda Hammond, Sandra Sydnor, and Eunjoo Kang