Dr Kevin Roberts

Dr. Kevin Roberts, Ph.D.

Dr. Kevin R. Roberts is a professor in the Department of Hospitality Management at Kansas State University and director of the undergraduate program in hospitality management. Roberts serves as co-director of the Center for Food Safety in Child Nutrition Programs. Roberts worked in the restaurant industry for over 13 years and managed restaurant in Eastern Iowa.

He currently teaches in the areas of foodservice management and hospitality law. He has received outstanding teaching awards from K-State at the college and university levels. His research is related to the application of food safety principles. Specifically, he has conducted research in commercial restaurants, continuing care retirement communities, and school foodservice operations. His current research focuses on behavior change of employees once food safety training has taken place. His interest is in developing alternative food safety training programs and interventions that not only target knowledge, but the antecedents of behavioral intention.

  • When Temperatures Rise, Keep Food Safety Top of Mind

    Summer brings a welcome increase in business for many restaurants, catering services, and event venues. It certainly did for the restaurant that I used to manage. With outdoor dining, festivals, weddings, and seasonal traffic, foodservice operations often experience their busiest stretch between Memorial Day and Labor Day. And the warmer weather creates ideal conditions for bacteria to grow quickly. In our restaurant, it was even more of a challenge [...]

  • Safely Shopping at Farmers’ Markets: A Food Safety Guide for Foodservice Operators and Chefs

    Farmers’ markets are an appealing source of fresh, local, and seasonal ingredients for individuals and families across the United States. They also provide an excellent source of products for foodservice operators and chefs. Local farmers’ markets offer the opportunity to build relationships with local growers, reduce food miles, and bring fresh flavors to the plate. However, shopping at farmers' markets for a commercial kitchen involves more than selecting the [...]

  • Ice Machines, Beverage Dispensers & Other Overlooked Food Safety Hazards

    At the end of the spring semester in our campus food production lab, we’re fortunate to have the opportunity to hit pause and reset for the summer and prepare for fall—a luxury many foodservice operations don’t often get. During this time, we can deep clean, shut down equipment, and perform a thorough reset of the space. While some school foodservice programs may also have this seasonal window, many commercial [...]

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