Research
Training that holds up on a real line
Evidence based frameworks connecting food safety policy to practical workforce training, so that operators have inclusive strategies that improve compliance and widen who can build a career in this industry.
Lines of inquiry
Inclusive training for employees with disabilities
How foodservice managers train employees with disabilities on food safety, what shapes their attitudes and practices, and what equitable, accessible training looks like on a working line.
Food safety compliance in commercial foodservice
How training materials and regulatory guidance can be made clearer and more usable, including natural language analysis of the documents workers are actually handed.
Careers and professional identity in hospitality education
Entrepreneurship, career development, curriculum alignment, and how students form professional identities as they enter the industry.
Food culture and sustainability in West Africa
Culinary heritage, food practices, oil quality and safety, and sustainable foodservice in West African contexts.
Doctoral dissertation
Assessing food safety training for individuals with disabilities in the US foodservice industry
A national mixed methods study of 315 foodservice managers, grounded in the Knowledge, Attitudes, and Practices framework. Advised by Dr. Anirudh R. Naig at Iowa State University.
In progress, findings shared as they clear publicationWhile the dissertation is in progress, I write about the practical side of this work in Insights, and post a short training idea each day on the home page.
Peer reviewed publications
A full record of publications and conference presentations is in my CV and on my ORCID profile.
- Brako, M., & Naig, A. R. (2026). Readability of U.S. food handler training materials: A natural language processing analysis of worker study guides and the federal Food Code. Frontiers in Public Health, 14, 1911335.
- McArthur-Floyd, M., & Brako, M. (2024). Sensory evaluation of pumpkin flour and wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance. Magna Scientia Advanced Research and Reviews, 11, 1–9.
- McArthur-Floyd, M., Brako, M., Kimsy, A. M., & Amoah, M. (2024). Tackling food waste in culinary education: A roadmap for sustainable change. International Journal of Innovative Science and Research Technology, 9(4), 1370–1381.
- Brako, M., Bansah, F., Bosscher, E., & Wilson, R. (2024). Barriers to adopting healthy eating practices among roadside automotive repair technicians in Takoradi, Ghana. International Journal of Research Publication and Reviews, 5, 1681–1688.
- Brako, M., Hagan, E., & Bosscher, E. (2024). Assessment of the quality of used frying oils in selected hotels and restaurants in Sekondi-Takoradi, Ghana. International Journal of Research Publication and Reviews, 5, 2805–2815.
- Brako, M. (2024). Preserving culinary heritage: Challenges faced by Takoradi Technical University food service lab students. World Journal of Advanced Research and Reviews, 21, 1536–1545.
- Brako, M., Hagan, E., & Bosscher, E. (2024). Factors influencing caterers' selection of cooking oils in Sekondi-Takoradi, Ghana. International Journal of Science and Research Archive, 11, 442–449.
- Brako, M., & Hagan, E. (2024). Hospitality management students' entrepreneurial intentions and perceived challenges: A case study of Takoradi Technical University, Ghana. Journal of Tourism, Hospitality and Sports, 66.
Manuscripts under review
Work currently in peer review, much of it drawn from the disability and foodservice workforce strand.
- Peer mediation of food safety certification in online foodservice communities. Under review, British Food Journal
- The traceability gap: Food safety transparency in delivery-only restaurants. Under review, Frontiers in Public Health
- Stigma hierarchies behind the pass: A topic modeling and sentiment analysis of disability discourse in online foodservice worker communities. Under review, Journal of Hospitality and Tourism Insights
- The sticky floor: Occupational segregation and wage penalties for foodservice workers with disabilities. Under review, International Journal of Contemporary Hospitality Management
- Constructive (dis)alignment in hospitality curricula: An importance-weighted analysis of O*NET foodservice management competencies and ACPHA accreditation outcomes. Under review, Journal of Hospitality & Tourism Education
Conference presentations
Work presented at hospitality and food safety conferences, most recently on inclusive food safety training for employees with intellectual disabilities.
- Brako, M., & Naig, A. R. (2026, July 17). Developing effective food safety training for individuals with intellectual disabilities: A systematic review of best practices in hospitality. ICHRIE Conference, Las Vegas, Nevada.
- Brako, M., & Naig, A. R. (2026, July 17). Food safety training for employees with intellectual disabilities in foodservice: Manager perspectives and current practices. ICHRIE Conference, Las Vegas, Nevada.
- McArthur-Floyd, M., & Brako, M. (2026, July 17). Consumer perceptions and social media sentiment regarding food safety violations in Iowa restaurants. ICHRIE Conference, Las Vegas, Nevada.
- Brako, M., & Naig, A. R. (2026, April 13). Inclusive food safety training models in foodservice: Lessons from industry leaders employing individuals with intellectual disabilities. Food Safety and Management Education Conference, virtual.
- Brako, M., & Naig, A. R. (2025, October 17). Exploring foodservice managers' attitudes toward hiring employees with intellectual disabilities: Implications for inclusive training. CentralCHRIE, Lincoln, Nebraska.
- Brako, M., & Naig, A. R. (2025, April 12). Food safety and hygiene compliance in restaurants: Lessons from Kitchen Nightmares. Food Safety and Management Education Conference, Manhattan, Kansas.
- Brako, M., & Naig, A. R. (2025, April 12). Consumer perceptions on the impact of online food delivery services on fine dining restaurants. Food Safety and Management Education Conference, Manhattan, Kansas.
- Bahng, E. J., Jiang, H., Overla, A. C., Adonu, R., Amartey, E., Brako, M., Fillipova, L., Lee, J., Nyarko, D., Owusu-Sekyere, E., & Ahmed Sayma, R. (2024). What it means to be a first-year international graduate student: Inspiration, problems, challenges, and opportunities. Thomas L. Hill Iowa State Conference on Race and Ethnicity.
- Brako, M. (2019). The effects of diverse cultures on the people of Nzulezo. 3rd Faculty of Applied Sciences Conference, Takoradi Technical University.
- McArthur-Floyd, M., Brako, M., & Adonu, E. R. (2017). Management of hospital in-patients' dine experience: A survey of selected hospitals in Takoradi. 4th International Conference on Applied Sciences and Technology, Kumasi.
- Neequaye, K., Brako, M., & Hagan, E. (2016). Assessment of fufu preparation techniques. 2nd School of Applied Sciences Conference, Takoradi.
- Brako, M., & Hagan, E. (2015). Traditional caterers' attitude towards the use of additives in food production. 2nd International Conference on Applied Sciences and Technology, Kumasi.
- Brako, M., Hagan, E., & Commey, V. (2014). Health implications of food additives: Perceptions of consumers and caterers. 1st School of Applied Sciences Conference, Takoradi Technical University.
Collaboration
I am interested in collaborations on inclusive training design, food safety communication, and foodservice workforce research, and in speaking with programs hiring in hospitality management.