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Tiffany Legendre Associate Professor

B.B.A. in Hospitality Management, Macquarie University (Sydney, Australia); M.S. in Hospitality and Tourism Management, Sejong University (Seoul, South Korea); Ph.D. in Management, concentration in Hospitality and Tourism Management, University of Massachusetts Amherst.

Expertise & Research Interests
  • Branding
  • Food and Beverage Innovation, Sustainability, Edible Insects
  • Consumer-Value Judgment
Career Highlights
Author of peer-reviewed articles published in business, marketing, hospitality, tourism and entomology journals that include Psychology & Marketing, Journal of Business Research, Journal of Services Marketing, International Journal of Hospitality Management, International Journal of Contemporary Hospitality Management, Journal of Hospitality & Tourism Research, Cornell Hospitality Quarterly and Entomological Research; currently teaches Research Methods in the Hospitality Industry and Food and Beverage Management at the graduate level, Foodservice Management at the undergraduate level, and the cross-listed Innovative Food Management and Sustainability class; taught Organizational Behavior for Food Service Businesses, Food and Beverage Operations, Consumer Behavior for Food Service Businesses while at Gyeongju University in South Korea, as well as Hotel Operations and Hospitality Personnel Management during her time at the University of Massachusetts, Amherst; received Hilton College’s Stephen Rushmore/HVS Faculty Research Excellence Award in 2020, the Best Paper Award at the 2019 Annual Graduate Education & Graduate Student Research Conference in Hospitality & Tourism, the Best Paper Award at the 2015 Meeting Professionals International/World Education Congress, North East North American Federation (NENA-ICHRIE) Promise AwardJim Bardi Graduate Scholarship, and was nominated for a 2015-16 Distinguished Teaching Award at the University of Massachusetts, Amherst (The Institute for Teaching Excellence and Faculty Development); an invited speaker for the New England Club Managers Association; possesses industry experience in hotels, restaurants, bars, catering companies, research institutions and marketing consulting firms; and currently serves as advisor for the overseas business division at KEIL Corporation (an agricultural biotechnology company) and Papillon’s KitchenTM  in Seoul, Korea.