Dr. Li Ge

Dr. Li Ge

Dr. Li Ge
Assistant Professor

  • Office: 79B-2419
  • Email: lige@cpp.edu
  • Phone: (909) 869-4675
  • Fax: (909) 869-4498

For an in-person meeting, please visit Dr. Ge’s office on campus (Building 79 Room 116).

For online office hours, please join her on Zoom - Meeting ID: 844 4854 0610 (Password 79116)

Dr. Li Ge is a faculty member at the Collins College of Hospitality Management at Cal Poly Pomona. Before joining Cal Poly Pomona as a full-time faculty member in 2018, she taught several hospitality management courses at Purdue University where she earned her Ph.D. in Hospitality and Tourism Management. Her professional experience has been primarily in foodservice operations and management, including purchasing and procurement, back-of-the-house operations, front-of-the-house operations, and management.  

Dr. Ge’s research examines the role of the foodservice sector as an integral part of the food system and its social and environmental impacts. Her previous research explored the possibility for foodservice establishments to reduce excessive portion sizes, food costs, and food waste while creating more value for consumers through improved food quality. Her research areas also include menu nutrition labeling, consumers’ food safety behaviors at home, eating attitudes, food choice, and pro-environmental food consumption behaviors.


  • Doctor of Philosophy | Purdue University, School of Hospitality and Tourism Management 
  • Master of Science | Purdue University, School of Hospitality and Tourism Management 
  • Bachelor of Engineering | Southwest University (China), College of Food Science 


  • HRT2550 Healthy American Cuisine 
  • HRT2760 Food, Beverage, and Labor Cost Controls 
  • HRT3950 Hospitality Property Development 


Sun, X., Ge, L., & Marvil, C. (2022). Post COVID-19 recovery for independent full-service restaurants using the salience theory: What will it take to get customers to return? International Journal of Contemporary Hospitality Management (ahead-of-print). (SSCI) 

Her, E., Almanza, B., Ma, J., Ge, L., Liu, Y., Lando, A., Wu, F., & Verrill, L. (2020). Microbial awareness and risk perceptions about raw and undercooked food are key to thermometer ownership and use: Findings from the 2016 FDA Food Safety Survey. Food Control, 115, 107268. (SCI/SCIE) 

Ma, J., Almanza, B., Ge, L., Her, E., Liu, Y., Lando, A., Wu, F., & Verrill, L. (2020). Pet ownership and pet type and their implications for food safety in the home: Evidence from a national survey. Journal of Food Protection, 83(9), 1553–1560. (SCI/SCIE) 

Fan, A., Almanza, B., Mattila, A. S., Ge, L., & Her, E. (2019). Are vegetarian customers more “green”? Journal of Foodservice Business Research, 22(5), 467-482. (SCOPUS) 

Ge, L., Almanza, B., Behnke, C., & Tang, C. H. (2018). Will reduced portion size compromise restaurant customer’s value perception? International Journal of Hospitality Management, 70, 130-138. (SSCI) 

Almanza, B., Byrd, K., Behnke, C., Ma, J. & Ge, L. (2017). Cookbooks in U. S. history: How do they reflect food safety from 1896-2014? Appetite, 116, 599-609. (SCI/SCIE) 

Ge, L., Behnke, C., & Almanza, B. (2014). An evaluation of three nutrition labeling formats for restaurant menus. Hospitality Review, 31(3), 145-167.