Northern Arizona University

   

Christine Lynn, Ph.D., is the Director of Isbell Hospitality Ethics and Professor at the School of Hotel and Restaurant Management at Northern Arizona University. Her expertise is in curriculum/training design and ethics, and her industry background is in foodservice management. Dr. Lynn has developed a Hospitality Ethics Curriculum and an ethics textbook with Paul Dunk. She shares ethics research on the Isbell Hospitality Ethics web page.

Dr. Lynn earned her Ph.D from Purdue.

Dr. Lynn's publications include:

Jaszay, C. & Dunk, P. (2006). Ethical Decision Making in the Hospitality Industry. New Jersey: Prentice Hall.

Jaszay, C. (2006). Hospitality Ethics Curriculum to accompany Ethical Decision Making in the Hospitality Industry. New Jersey: Prentice Hall.

Jaszay, C., & Dunk, P. (2003). Training design guide for the hospitality industry. New York: Delmar.

Jaszay, C. (2003). Company values and ethical leadership. Journal of Human Resources in Hospitality and Tourism. 1(3).

Jaszay, C. (2002). Teaching ethics is hospitality programs. Journal of hospitality & Tourism Education. 14(3), 58-63.

Jaszay, C. (2002). Status of ethical behaviors in the hospitality industry. FIU Hospitality Review, 20(2), 104-116.

Jaszay, C. (2002). Personal management skills. Hosteur, 11(2), 15-18.

Jaszay, C. (2002). An integrated research review of ethics articles in hospitality journals 1990 to 2000. Paper presented at the CHRIE Conference, Orlando, Florida. (Best Paper Award)

Jaszay, C. (2002). Finding the right management position. Hosteur, 11(1), 17-21.

Jaszay, C. (2001). Ethical dilemmas facing students. Hosteur, 10(1-2), 5-9.

Jaszay, C. (2001). The status of ethics in the hospitality industry. Paper presented at the 8th Annual International Conference Promoting Business Ethics, Chicago, Illinois.

Jaszay, C. L. (1996). Training design coursework for hospitality management programs. Hospitality & Tourism Educator. 8(1), 49-52.

Jaszay, C. L. (1996). Food service management. A Host of Opportunities: An Introduction to Hospitality Management. Chicago: Irwin, 281-314.

Jaszay, C. L. (1996). Human resource management. A Host of Opportunities: An Introduction to Hospitality Management. Chicago: Irwin, 349-372.

Lynn, C. (1994). ARA Workplace Literacy Program.

Lynn, C. (1994). Training methods utilized by independent restaurant managers. FIU Hospitality Review, 12 (1), 51-57.

Lynn, C. (1992). The relationship between training coursework and methods of training utilized by independent restaurant managers. Purdue University: West Lafayette, Indiana.

Lynn, C. (1992). Contemporary Nutrition…the Science and Art. RHIMI, Purdue University: West Lafayette, Indiana.

Lynn, C. (1990). Quantity Food Production. RHIMI, Purdue University: West Lafayette, Indiana.

Lynn, C. (1990). Training Cooks. Paper presented at the meeting of the Assn. Of College & University Foodservice Directors, Baltimore, MD.

Lynn, C. (1988). Baking: A self-instructional video baking series. Purdue University: West Lafayette, Indiana.

Contributing author to the HRM’s jointly-authored hospitality textbook, A Host of Opportunities: Introduction to Hospitality Management, Prentice-Hall, 2000.

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CONTACT
INFORMATION

Christine Lynn
Phone: 928-523-2133
Fax: 928-523-1711
PO Box 5638
Flagstaff, AZ  86011-5638
Christine.Lynn@nau.edu