Research

Legalized sports betting could change fan experience

Will loyalty hold up with money at stake? Professors of marketing and management weigh in on the changes.

Improving disaster response and relief

Award supports supply chain professor’s research to develop coordination tool that connects humanitarian organizations and government bodies

Workers think of companies as people and behave accordingly

Professor of Management Blake Ashforth delves into anthropomorphism in organizations — a double-edged sword.

IHOP’s name campaign shows breakfast brand is serious about burgers, too

Professors of marketing chew on the publicity stunt’s success and best practices for similar promotions on social media.

Ban on trans fat takes effect in U.S., but global eradication could be tough

Assistant Professor of Agribusiness Lauren Chenarides says processors in emerging countries might find it hard to swallow World Health Organization proposition.

From snake oil to biotech breakthroughs: The business of immortality and its impact on consumers

When do discoveries stop being headlines and start being a product on the shelf available for purchase? The short answer, according to John Marchica, faculty associate in the W. P. Carey School of Business and the College of Health Solutions, is approximately 10 years.

Buy something. You'll feel better

Professor of Marketing Naomi Mandel explains why we seek solace in 'retail therapy.'

Creator or rebel? Paper examines celebrity 'archetypes'

A new theoretical study by Assistant Professor of Management Jonathan Bundy looks at why CEOs who become famous frequently see a drop in their company’s performance.

Government funding of hospital coalitions a good deal

New research by Assistant Professor of Supply Chain Management Jonathan Helm finds information sharing helps patients and health-care efficiency.

Study shows shoppers who don’t understand labeling will pay more

New research by Assistant Professor of Food Industry Management Carola Grebitus shows consumers misinterpret meat labels, making them willing to pay extra for “natural” steak when they’re unfamiliar with the U.S. Department of Agriculture definition.