Doctor of Philosophy / Department of Hotel, Restaurant, Institution Management and Dietetics / Ki-Joon Back / Carol W. Shanklin / This study was designed to explore the measurement and application of brand personality congruence (BPC), defined as the gap between the customer’s own personality and a restaurant’s brand personality as perceived by the customer. The study involved two phases: Phase I primarily focused on the development of the BPC scale based on the existing Brand Personality Scale (Aaker 1997), while Phase II involved testing the relationship between BPC and brand loyalty and the mediating effects of satisfaction and trust on that relationship. Both Phases used the online survey methodology for data collection. Confirmatory factor analysis was used to test the dimensionality of brand personality. The five-factor solution was supported with the dimensions of sincerity, excitement, competence, sophistication, and ruggedness. Exploratory factor analysis showed that brand personality dimensions were not stable for measuring customer personality. Only characteristics most closely associated with the Big Five dimensions of agreeableness, extroversion, and conscientiousness significantly loaded on the customer personality scale. A confirmatory factor analysis of the reduced scale resulted in a 5-factor solution: successful, exciting, unique, sincere, and friendly. Because BPC was operationalized as the gap between the customer’s perceived personality and the restaurant’s brand personality as perceived by the customer, only indicators that were common between the two scales were used to establish the 17-item BPC scale consisting of the following dimensions: exciting, unique, sincere, and leader. In Phase II, second-order structural equation modeling was used to test BPC as an antecedent of the post-purchase evaluations of trust, satisfaction, and brand loyalty. Results indicated strong positive relationships, which suggested that higher congruence with the brand’s personality results in increased trust, satisfaction, and brand loyalty. BPC had the greatest direct effect on trust and also had indirect effects on satisfaction via trust and brand loyalty via trust and satisfaction. Additional analyses showed that trust and satisfaction partially mediated the relationship between BPC and brand loyalty. Trust also mediated the relationship between BPC and satisfaction. Results implied that as the restaurant brand earns a customer’s trust over time, the customer’s evaluation of overall satisfaction with the brand also increases and leads to stronger brand loyalty.

Master of Science / Department of Grain Science and Industry / Charles E. Walker / Potassium bromate is a well-known strong chemical oxidant. It was once widely used by the baking industry all over the world, especially for making frozen doughs. Since potassium bromate has been banned in many countries, many researchers have studied in this area to find a replacement. Ascorbic acid was often combined with potassium bromate in frozen dough making as an oxidant dough additive. In addition, ascorbic acid has different chemical oxidant activity, and its function in yeast leavened dough is not as strong as is potassium bromate. More dough additives have been found, such as enzymes. Enzymes play key roles in bread making. In recent years, enzyme usage in bread making has been increasing, especially for shelf-life extension. Based on the results from this research, potassium bromate use can be replaced by a combination of ascorbic acid and hemicellulase/endoxylanase. However, using hemicellulase/endoxylanase alone cannot benefit frozen dough quality such as finer crumb cell or increasing final bread volume. These experimental results also show that using a combination of ascorbic acid and hemicellulase/endoxylanase can delay the development of bread firmness (staling) after baking. As frozen storage time increased, the firmness of frozen dough bread increased, and the bread tended to have a coarser texture. Hence, larger and uneven grain cells reflect a gray or dark crumb color.

Master of Science / Department of Hospitality Management and Dietetics / Kevin R. Roberts / International college students are becoming a sizable part of the overall college student population in American universities. Studies show that these students come to the United States (U.S) with food habits that could be in variance with the U.S. food safety norms. While food safety in the U.S. is among the safest in the world, foodborne illness has remained a growing concern. Food experts are showing increasing concern about how food habits associated with cultural and ethnic norms are impacting basic food safety practices in the U.S. While minimal research regarding food safety has been conducted with college students in general, no studies have sought to understand food safety practices among international college students. This study investigated self-reported food safety practices of international college students. Specific objectives included: determine international college students’ knowledge regarding basic food safety principles, evaluate international college students’ belief towards food safety, and examine international students’ current food safety practices. The target population was international college students at Kansas State University. An online survey system was used to administer the questionnaires. The respondents were allowed two weeks to complete the questionnaires. To facilitate a higher response rate, two email reminders were sent, the first after one week and another two days prior to the expiration date. SPSS (version 17.0) was used for data analysis. Descriptive statistics were computed to understand the nature of data and provide characteristics of international college students in the study. Independent Samples t-tests were used to examine differences between demographic characteristics. A One-way ANOVA was used to identify differences in food safety knowledge and food handling practices among different ethnic groups regarding food safety. The Pearson correlation coefficient was used to measure association between variables. The majority of the respondents did not answer correctly questions related to cooking foods adequately and keeping foods at safe temperatures. The study suggests that most participants had beliefs that enhanced good safety practices. Respondents rarely practiced using a thermometer to determine correct temperatures of cooked foods or using separate cutting boards when preparing raw and ready-to-eat foods. They also reported using towels that were available to others to dry their hands. No significant differences were found between training and self-reported food safety handling practices.

Doctor of Philosophy / Department of Family Studies and Human Services / Kristy L. Pederson-Archuleta / Martin C. Seay / This dissertation consists of three studies exploring the relationship between personality and wealth related variables. The psychological type theory was used as the theoretical framework for the first two studies, while the doctrine of interactionism was used in the third study. All three studies utilized data from the 2010 panel of the Health and Retirement Study (HRS). The first study examined the relationship between personality traits and net worth. Linear regression results identified the extroversion and conscientiousness traits as being positively associated with net worth. Furthermore, the agreeableness trait was negatively associated with net worth. The second study explored the relationship between personality preference and stock ownership. This study’s logistic regression results identified the preference for high openness and high neuroticism as significant and positively associated with stock ownership. A high agreeableness preference was significant and negatively associated with stock ownership. The focus of the third study examined how net worth and income mediated the association between personality and life satisfaction. Regression results from this study identified net worth as being a significant mediating variable in the association between the conscientiousness trait and life satisfaction levels. However, income, in addition to net worth, was also a significant mediating variable when the extroversion and neuroticism traits were used to represent personality trait variables. Results from the three studies identified significant associations between personality traits and components of net worth. These findings contribute to the financial planning field by providing useful information in regards to how mental preferences expressed outwardly though personality traits are related to wealth related variables and life satisfaction. Financial planning practitioners can apply these findings to formulate strategies to assist people grow their wealth levels.

Doctor of Philosophy / Department of Apparel, Textiles, and Interior Design / Sherry Haar / Nell Donnelly created a stylish, practical, affordable pink gingham apron frock in 1916, selling out her first order of 216 dresses the first morning at $1 apiece at Peck’s Dry Goods Company in Kansas City. This study investigates the forces behind the success of her dress, and finds that during the early 20th century, woman’s role became modernized, shifting from that of producer to consumer, and that clothing—in particular, the housedress—was a visible reflection of this shift. Specific attributes contributed to the success of the apron frock in design and social perspective. First, her housedress incorporated current design elements including kimono sleeves, empire waistline, waist yoke, asymmetrical front closure, and ruffle trimmings sensibly. Socially, mass advertising and mass media articles promoted fashion consciousness in women to look as pretty as those in the ad or article. As a result, integrating trendy design elements into an affordable housedress along with the growing demand for a stylish, yet practical housedress guaranteed the success of Nelly Don’s pink gingham apron frock. As such, the availability and value of the apron frock provide a vivid illustration of woman’s shifting role: its popularity as an alternative to old-fashioned Mother Hubbard housedresses demonstrates both women’s new consumer awareness as well as their growing involvement in the public sphere.

Doctor of Philosophy / Department of Apparel, Textiles, and Interior Design / Melody L. A. LeHew / The relationship between knowledge, attitudes and behavior has been a subject of interest for researchers for several decades in various fields of study. However, an inconsistency has been found from one study to another with literature showing inconclusive and inconsistent results regarding the relationship between knowledge, attitudes and behavior in general and purchase of eco-conscious apparel in particular. Literature also found perceived characteristics of innovation (PCI) to significantly influencing innovation adoption. However, research investigating the influence of eco-conscious apparel knowledge (EAK) and eco-conscious apparel attitudes (EAA) on intention to purchase eco-conscious apparel (IPEA) that includes PCI has not been conducted in any previously published studies. Therefore, the purpose of this study was to investigate the influential relationship between EAK-EAA-IPEA to understand if including PCI strengthens the inconsistent link between knowledge, attitudes and behavior as well as enhances the predictability of IPEA. The model of stages in the innovation-decision process developed by Roger’s (1983) in the diffusion of innovation theory was used as a theoretical framework for developing the model of innovation-decision process for eco-conscious apparel. Specifically, the three product characteristics used in this current study were based on the PCI (i.e., complexity, compatibility and relative advantage) explained by Rogers (1983) in his model. Two objectives were developed and tested using six research questions and pertinent hypotheses. The research relied on quantitative analysis of responses from 592 respondents to an online survey with eco-conscious knowledge, attitude and behavior questions pertaining eco-conscious apparel products. Hierarchical regression analysis, t-test and correlation analysis reveal that, inclusion of PCI significantly strengthened relationship between EAK-EAA-IPEA and also enhanced the predictability of IPEA; the ability to predict IPEA as well as strength of the link between EAK-EAA-IPEA was greater when more information was provided about eco-conscious apparel than less information; respondents have limited EAK; EAK was not a good predictor of IPEA; EAA was found to significantly predict IPEA; highly innovative respondents perceive eco-conscious apparel less complex and highly compatible and are more likely to purchase eco-conscious apparel; all three PCI were found to significantly predict IPEA; demographic variables were found to be related to only certain variables in this study.

Master of Science / Family Studies and Human Services / Karen S. Myers-Bowman / Single parenting has become a part of American society, yet it seems that through stereotyping and shaming these parents are looked down upon. Often times, single parents do not have the same resources as two parent homes, but single parents can still be effective and raise well-rounded children. This is a qualitative study that sought to provide a different perspective of single never-married parents by interviewing their young adult children. This study focused on the experiences of the young adult children and used Family Stress Theory to help understand and capture specific moments in their lives.

Master of Science / Department of Grain Science and Industry / Jon Faubion / Whole wheat flour has become a popular ingredient in baked goods. Consumers are seeking the added benefits of consuming healthy phytochemicals and bioactive compounds. As the demand for wholemeal flour increases it is important to understand the factors contributing to changes in whole wheat flour breadmaking quality as a function of both wheat and flour age. In wholemeal flour, the lipid composition appears to be a factor causing variable baking quality. Changes that occur in both freshly harvested wheat and milled flour can cause variations in baking quality. Bakers’ attempts to adjust formulations and processes are often unsuccessful. The objective of this study was to determine the effects of aging both new crop wheat and freshly milled flour at 2 different temperatures on baking quality and glycolipid composition. This study aged freshly harvested Overley hard red winter wheat at RT (23˚C) and FZ (-26˚C) for 8, 50, and 91 days before milling. Whole wheat flour baking and lipid extraction studies were performed incrementally over 31 days of flour storage after each milling. Glycolipid structure and amounts were measured using automated electrospray ionization-tandem mass spectrometry. The glycolipids analyzed in this study were DGDG (digalactosyldiglycerol), MGDG (monogalactosylmonoglycerol), MGMG (monogalactosylmonoglycerol), and DGMG (digalactosylmonoglycerol). Both the wheat and flour stored at -26˚C produced larger mean loaf volumes than did the 23˚C treatment for all 3 wheat ages. The FZ and RT DGDG:MGDG ratios were similar over both wheat and flour age so changes to the glycolipid fraction did not appear to be the cause of the significant difference between volumes of bread baked from samples stored at RT and FZ. There was limited change in mean volume over flour age except for an increase at the FZ 91 day point. The DGDG:MGDG ratios were generally unchanged over flour age. Loaf volumes were the same over wheat age except for an unexpected drop during the 50 day wheat study. The corresponding DGDG:MGDG ratios did not show any significant differences over wheat age. The FZ storage temperature might be inhibiting some biochemical change not affecting the glycolipids, leading to higher volumes than the RT storage treatment.

Doctor of Philosophy / Family Studies and Human Services / Duane W. Crawford Jr / Farrell J. Webb / This investigation sought to examine the role of acculturation and generational theory and influenced social and cultural practices among Saudi Arabian students who were currently residing in the United States. Theoretically, it sought to answers questions that help determine how Americanization—the adaptation and acculturation of a visiting culture to absorb and incorporate the host culture into their lives, customs, and social practices, and in this case savings behavior. A comprehensive model was developed to test the idea that living in America can and does have an influence on social and cultural practices. What was of interest in this study was whether or not these same influences could have an impact on particular cultural practices, in this case how people felt about, reacted to, and addressed the concept of savings—the stockpiling of funds for future needs. Information was gathered from a sample of over 500 Saudi Arabian students living in the United States. The model as structured was tested using SEM analytic techniques in an effort to fully explore and expose the nuanced and subtle differences among the respondents. The concept of savings behavior being influenced by Americanization as originally discussed was not substantiated by the model even though some of the indicators were within expected parameters (χ² = 217.241, p < .001; CFI = 0.839, TLI = 0.732, RMSEA = 0.034). Despite the general problems the overall model revealed that at least 17% of what was termed as savings behavior could be explained by the model. The study still retained its value because it has made inroads into an area that has not yet been explored. Future investigations should take care to find better ways to incorporate some of the cultural elements of savings behavior directly into the instrument based on the perspective of their test populations rather than assume value in and use instruments tested and normed with US samples.