Graham, D., Ali, A., & Tajeddini, K. (2020). Open kitchens: customers' influence on chefs' working practices. Journal of Hospitality and Tourism Management, 45, 27-36. http://doi.org/10.1016/j.jhtm.2020.07.011
Graham, D. (2009). Desk-Top Conferencing: The Virtual Placement Visit. Link.
Graham, D. (2007). Internationalisation of a US Hotel Brand: Issues for the Overseas American Tourist. World Journal of Tourism, Leisure and Sports.
Graham, D. (2006). The Re-Orientation of the Professional Chef - An Exploratory Study. International Journal of Management, 8 (2).
Graham, D. (2006). The Return of Gueridon Service. Hospitality Review, 8 (3).
Graham, D. (2004). Cultural Awareness of Japanese Customers in York Hotels. International Journal of Management.
Graham, D. (2002). Review of 'Strategic Questions in Food and Beverage Management'. International Journal of Hospitality Management, 21.
Graham, D. (2016). Sketch Drawings in Doctorial Research - a new narrative. In Eurasian Doctoral Summer Academy (EDSA), Varna, Bulgaria.
Graham, D., & Dunning, J. (2011). The professional chef - from behind the scenes to front of house; an amalgam of roles?
Hollier, A. (2019). Food and Beverage Management For the Hospitality, Tourism and Event Industries.
(2016). Food and Beverage Management.
Theses / Dissertations
Graham, D. (2015). The chef as an emotional and aesthetic labourer; an employee in transition. (Doctoral thesis). Supervised by Ali, A., Martin, E., & Spencer, P.
Graham, D. (2017). Beyond `UK`: Professional Recognition for International Partners.
Graham, D., & Brown, B. (2017). Beyond UK: Extending the recognition scheme to an international partner.
Graham, D. (2016). Sketch Drawings in Doctorial Research - a new narrative.
Graham, D. (2016). Interpretive Analysis of Participant Sketches.
Graham, D. (2016). Building Quality Student Experience: Enhancing Teaching and Learning Efforts in Collaborative Provision through HEA Recognition.
Graham, D., & Brown, B. (2016). Enhancing pedagogical practises in the BAC-SHU collaborative provision through the HEA professional membership recognition.
Graham, D. (2015). Using Excel to Generate Assessment Feedback for Students.
Graham, D. (2014). The Chef as an Opti-Dextrous Labourer; A Theorisation To Strengthen the Current Labour Models.
Graham, D. (2013). Interpretive Analysis of Participant Sketches - The Narrative of the Skilled Craft Worker.
Graham, D. (2012). The Chef as an Emotional Labourer.
Graham, D. (2010). Emotional Balance of the Chef within the Open Commercial Kitchen.
Graham, D. (2009). Industry and Education: a Shared Sustainable Partnership in Hospitality and Tourism.
Graham, D. (2007). Exploratory Study - The Chef as a Brand Personality.
Graham, D. (2006). Discussion Paper - Relationship Marketing in Contemporary Restaurants.
Graham, D. (2006). The Role of the Chef in CRM in Branded Restaurants.
Graham, D. (2003). Exploratory Study - The Role of the Chef in the Open Kitchen.
Graham, D. (2001). The Traditional Theme Restaurant.
Graham, D. (2017). Views from the open kitchen. London: Hospitality Quarterly
Graham, D., & Ali, A. (2016). Hospitality Education Is Not One Size Fits All. Caterer Magazine
Graham, D. (2001). The changing face of the traditional theme restaurant - Academic Report.