Tony Kim

Tony Kim is an Associate Professor and J.W. and Alice S. Marriott Professor at the Hart School of Hospitality, Sport and Recreation Management at James Madison University (JMU). He serves as Assistant Director and Program Director for the Hospitality Management program. His expertise spans food safety/sanitation, restaurant cleanliness, consumer behavior, and event management. Kim holds a Ph.D. in Hospitality and Tourism Management from Purdue University (2016), an M.T.A. in Event and Meeting Management from George Washington University (2010), and dual B.S. degrees in Hotel Administration (University of Nevada, Las Vegas) and Chemical Engineering (Han Yang University).

His research focuses on bridging gaps between food safety realities and consumer perceptions, event management trends, and the impact of cultural phenomena on tourism. He teaches courses in Cost Control, Beverage Management, and Technology Strategies in Hospitality. Awards include the Outstanding Doctoral Student Award (Purdue, 2016) and Teaching Academy Graduate Teaching Award (Purdue, 2015).

Recent publications explore event attribute analysis, restaurant inspection perceptions, and transnational pop-culture tourism. His work emphasizes practical applications of research in hospitality operations and public health.