Dr. Julie Kellershohn
Overview
Dr. Julie Kellershohn is an Assistant Professor at the Ted Rogers School of Hospitality and Tourism Management. Julie earned an Honours BSc in Biochemistry from Queen’s University (Canada), an MBA from Harvard University (US) and a PhD in Marketing Research from Harper Adams University (UK).
Her research interests are focused on the Food and Beverage Industries, including how and why consumers make their food and beverage purchase decisions in restaurants, pubs, and stores; and how marketing and technology can be used to influence those consumer decisions. She is interested in Away From Home food and beverage consumption, (Quick Service, Casual, and Full-Service Restaurants), and consumer behaviour in the Alcoholic Beverage Industry.
Prior to joining academia, Julie worked in the private sector both in the food and beverage industry and in the pharmaceutical industry. Julie brings her private sector background into the classroom environment, using examples from beyond the textbook to help students understand how key marketing concepts are applied in today’s business environment.
linkedin.com/in/juliekellershohn (external link, opens in new window)
@DrJKellershohn (external link, opens in new window)
https://rshare.library.torontomu.ca/authors/Julie_Kellershohn/18022210
Next generation marketing approaches, how technology is influencing consumer purchase decisions, consumer behavior, food and beverage marketing, nudge theory, and both quantitative and qualitative marketing research methodologies.
| Peer reviewed publications |
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Kellershohn, J., Walley, K., & Vriesekoop, F. (2021). An international study of fast-food dining perceptions: Millennial parents, non-millennial parents, and peer judgement during fast-food family dining (external link) . International Journal of Culture, Tourism and Hospitality Research, 15(4), 598-614. doi.org/10.1108/IJCTHR-06-2020-0119 Francescucci, A., Kellershohn, J., & Pyle, M. A. (2020). Using online class preparedness tools to improve student performance: The benefit of “all-in” engagement. (external link) Journal of Management Education,45(4),558-578. doi.org/10.1177/1052562920960205 Kellershohn J., Walley, K., West, B., & Vriesekoop, F. (2018). Young consumers in fast food restaurants: Technology, toys and family time (external link) . Young Consumers, 19(1), 105-118. https://doi.org/10.1108/YC-08-2017-00731 Kellershohn J., Walley, K., & Vriesekoop, F. (2018). Ontario menu calorie labelling legislation: Consumer calorie knowledge six months post-implementation, (external link) Canadian Journal of Dietetic Practice and Research, 79, 1-4. doi.org/10.3148/cjdpr-2018-013 Kellershohn, J., Walley, K., & Vriesekoop, F. (2018). Young children’s perceptions of branded healthy fast food (external link) . British Food Journal, 120(11), 2569-2581. doi.org/10.1108/BFJ-01-2018-0002 Kellershohn J., Walley, K., & Vriesekoop, F. (2017). Healthier food choices for children through menu pricing (external link) . British Food Journal, 119(6), 1324-1336. doi.org/10.1108/BFJ-08-2016-0379 |
| Books |
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Russell, I., Stewart, G.G. &. Kellershohn, J. (Eds.). (2022). Whisky and other spirits - technology, production and marketing (3rd ed.) (external link) . Academic Press. doi.org/10.1016/C2019-0-03286-4 Panda, S.K., Kellershohn J., & Russell, I. (Eds.). (2021). Probiotic beverages: Trends in health, production, and marketing (external link) . Academic Press. doi.org/10.1016/C2018-0-04171-7 Callegher, J., Kellershohn, J., & Langschmidt, T. (Eds.). (2020). Marketing research for marketers. Pearson Canada. |
| Book contributions |
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Kellershohn, J. (2022). Marketing whisky and white spirits in 2021 (external link) . In I. Russell, G.G. Stewart, & J. Kellershohn (Eds.), Whisky and other spirits - technology, production and marketing (pp. 545-560). Academic Press. doi.org/10.1016/B978-0-12-822076-4.00028-0 Panda, S.K, Kellershohn, J. & Russell, I. (2021). Introduction and overview (external link) . In S.K. Panda, J. Kellershohn & I. Russell (Eds.), Probiotic beverages- trends in health, production, and marketing (pp. 3-8). Academic Press. doi.org/10.1016/C2018-0-04171-7 Kellershohn, J. (2021). Marketing probiotic beverages (external link) . In S.K. Panda, J. Kellershohn & I. Russell (Eds.), Probiotic beverages- trends in health, production, and marketing (pp. 427-440). Academic Press. https://doi.org/10.1016/C2018-0-04171-7 Smith, W.W., Peesker, K., Guttentag, D., Kellershohn, J. (2021 Accepted). Maintaining hotels’ COVID protocols post-pandemic to enhance service for guests with Autism: An opportunity for positive unintended consequences. In U.N. Shukla & S.K. Kulsheshtha (Eds.), Post-COVID tourism and hospitality dynamics: recovery, revival, and restart. Apple Academic Press. Kellershohn, J. (2020). Quantitative analysis. In J. Callegher, J. Kellershohn & T. Langschmidt (Eds.), Part 1. Marketing research for marketers. (pp. 169 - 195). Pearson Canada. Kellershohn, J. (2020). Quantitative analysis. In J. Callegher, J. Kellershohn & T. Langschmidt (Eds.), Part 2. Marketing research for marketers. (pp. 196 - 226). Pearson Canada. Kellershohn, J. (2018). Alcoholic beverages: technology and next generation marketing (external link) . In S.K. Panda & P.K. Shetty (Eds.), Innovations in technologies for fermented food and beverage industries (pp. 105 -120). Springer International Publishing. doi.org/10.1007/978-3-319-74820-7_6 Kellershohn, J. & Russell, I. (2018). The wine industry: an overview of threats, opportunities, innovations and trends. In J.K. Joshi (Ed.), Concise encyclopedia of science and technology of wine (pp. 649-662). CRC Press. Russell, I. and Kellershohn, J. (2018). Advances in technology and new product development in the beer, wine, and spirits industry (external link) . In S.K. Panda & P.K. Shetty (Eds.), Innovations in technologies for fermented food and beverage industries (pp. 89-104). Springer International Publishing. doi.org/10.1007/978-3-319-74820-7_5 Kellershohn, J. (2018). Alcoholic beverages: technology and next generation marketing (external link) . In S.K. Panda and P.K. Shetty (Eds.), Innovations in technologies for fermented food and beverage industries (pp. 105-120). Springer International Publishing. doi.org/10.1007/978-3-319-74820-7_6 Kellershohn, J. (2018). Developments in the marketing of beer. In G.G. Stewart, I. Russell & A. Anstruther (Eds.), Handbook of brewing (3rd ed., pp. 641-652). Taylor and Francis. Kellershohn, J. & Russell, I. (2017). Marketing beer, wine, spirits and vinegar. Who are the consumers? What do they want? How to talk to them so they hear you. In M. Bordiga (Ed.), Post-fermentation and distillation technology: stabilization, aging and spoilage (pp. 263-274). CRC Press. Kellershohn, J. & Russell, I. (2015). Yeast biotechnology (external link) . In V.R. Rai (Ed.), Advances in food biotechnology (pp. 303 -310). John Wiley & Sons Limited. doi.org/10.1002/9781118864463.ch18 Kellershohn, J. & Russell, I. (2015). Innovations in alcoholic beverage production (external link) . In R. Ravindra (Ed.), Advances in bioprocess technology (pp. 423-433). Springer International Publishing. doi.org/10.1007/978-3-319-17915-5_20 |
| Current undergraduate courses |
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| Past undergraduate courses |
| Honours & awards |
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| 2020-2021 | Ted Rogers School of Management Teaching Innovation Award |
| 2017-2018 |
TRSM Research Recognition Award, Marketing Department |
| 2017-2018 | TRSM Dean's Teaching Award |
| 2013 | McDonald’s Excellence in Innovation Award |
| 2007 | McDonald’s Circle of Excellence Award |
| 2006 | McDonald's Team Leadership Award |
