Education

PhD in Business Administration with Specialization in Hospitality and Tourism Management

Oklahoma State University

MS in Tourism Management

Allameh Tabataba’i University

BS in Tourism Management

Allameh Tabataba’i University

Published Works

Davie, L., Shafieizadeh, K. . Sustainable Governance at a Mountain Resort: A Teaching Case in Legitimacy and Stakeholder Trade-Offs. [Manuscript submitted for publication]. Journal of Hospitality & Tourism Cases: An International Case Journal. Tao, C., Sung, K., Shafieizadeh, K. (2025). Taste of Tradition: Motivations and Experiences at Native American Tribal Festivals. Journal of Convention & Event Tourismhttps://doi.org/10.1080/15470148.2025.2531773. Singh, S., Shafieizadeh, K. . Hospitality for All: Addressing Service Failures Toward Guests with Disabilities. Journal of Hospitality and Tourism Cases. Shafieizadeh, K., Tao, C. (2025). The role of fresh and local food information on menus in shaping CSR attitudes: an eye-tracking study. Journal of Hospitality and Tourism Insightshttps://doi.org/10.1108/JHTI-10-2024-1154. Davie, L., Ogbeide, G., Shafieizadeh, K. (2024). Leveraging Nature-Based Tourism for Sustainable Community Development and Destination Marketing: A Social Capital Theory Perspective. Events and Tourism Review, 7(1), 45-56. https://doi.org/10.18060/28481. Rodriguez, X., Shafieizadeh, K. (2024). Guest Retention for Casinos: An Analysis of Online versus In-Person Gambling. ICHRIE Research Reports, 9(2). . Tao, C., Shafieizadeh, K., Sung, K., Kwon, J. (2023). Influential factors toward the quality of dining services at continuing care retirement communities: Manager's perspective. Journal of Hospitality and Tourism Managementhttps://doi.org/10.1016/j.jhtm.2023.06.009. Shafieizadeh, K., Alotaibi, S., Tao, C. (2023). Information processing of food safety messages: What really matters for restaurant customers?. International Journal of Contemporary Hospitality Managementhttp://dx.doi.org/10.1108/IJCHM-05-2022-0670. Alotaibi, S., Shafieizadeh, K., Alsumait, K. (2022). Customers’ perceptions toward service robots at restaurants: The moderating role of consumer innovativeness and the mediating role of perceived hedonic benefits. Journal of Quality Assurance in Hospitality & Tourism, 3. https://doi.org/10.1080/1528008X.2022.2161693. Shafieizadeh, K., Alotaibi, S., Tao , C. (2021). How do authenticity and quality perceptions affect dining experiences and recommendations of food trucks? The moderating role of perceived risk.. International Journal of Hospitality Management, 93(Online ), 13. https://doi.org/10.1016/j.ijhm.2020.102800. Koemel, A. N., Shafieizadeh, K., Farr, R. B. (2021). Career Readiness in the Dietetics Curriculum. Journal of the Academy of Nutrition and Dietetics, 121(1), 15-24. https://doi.org/10.1016/j.jand.2020.07.015. Shafieizadeh, K., Tao, (. C. (2020). How does a menu's information about local food affect restaurant selection? The roles of corporate social responsibility, transparency, and trust. Journal of Hospitality and Tourism Management, 4332-240. https://doi.org/10.1016/j.jhtm.2020.04.007.