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.

Conference papers

Graham, D., Elsmore, I., & Shevchenko, O. (2023). Hope through ‘HOTS’: Providing international support toa Ukraine university using the Hotel Operations Tacticsand Strategy (HOTS) simulation platform. In Matteucci, X., & Katelieva, M. (Eds.) EuroCHRIE Vienna 2023 - Changing Realities, New Opportunities, Vienna, 3 October 2023 - 6 October 2023 (pp. 111-118). EuroCHRIE: https://eurochrie.org/2023/wp-content/uploads/2023/10/EuroCHRIE_2023_PROCEEDINGS.pdf

Graham, D., & Elsmore, I. (2023). Hope through `HOTS` Providing International Support to a Ukraine University Using Hotel Operations and Strategy Simulation Platform. In Imperatives of Economic Growth in the context of the Global Sustainable Development Goals, Kyiv. Kyiv National University of Technologies and Design

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?

Book chapters

Graham, D., Ellerby, J., & Dinsdale, N. (2022). Gamification: Teaching a Practice-based Subject Virtually for Transformative Impact. In The Emerald Handbook of Higher Education in a Post-Covid World: New Approaches and Technologies for Teaching and Learning. (pp. 107-128). Emerald Publishing Limited: http://doi.org/10.1108/978-1-80382-193-120221005

Graham, D., Brown, B., Turner, P., & Hinrichsen, J. (2020). Developing Collegial Approaches to Teaching Quality in TNE Partnerships: The Case of Professional Recognition. In Importing Transnational Education Capacity, Sustainability and Student Experience from the Host Country Perspective. (1st). Springer Nature

Graham, D., & Chikanza, J. (2020). 12. Traditional food and gastronomy as a future form of cultural heritage. In Brown, B., Mokgalo, L., & Chipfuva, T. (Eds.) Botswana Cultural Heritage and Sustainable Tourism Development A Handbook of Theory and Practice. (1st). Cambridge Scholars Publishing

Graham, D. (2019). Chapter 19, The kitchen as transformational workspace. In Gibson, M. (Ed.) Food Service Management in Hospitality: A Comprehensive Approach. (1st). CRC Press

Books

Cousins, J., Foskett, D., Graham, D., & Hollier, A. (2022). Food and Beverage Management For the hospitality, tourism and event industries. Goodfellow Publishers Ltd.

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.

Presentations

Graham, D., & Elsmore, I. (2023). Hope through HOTS; Providing International Support to a Ukrainian University through Hotel Operations Tactics and Strategy Gaming Simulation. Presented at: Developing Digital Pedagogies and Practice, Sheffield

Graham, D., & Elsmore, I. (2021). Exploratory Study Using Participant Sketch Drawings to Elicit Understanding of the New Demands of Open Kitchens on Chefs. Presented at: Council for Hospitality Management, Sheffield

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.

Other publications

Dunning, J., Graham, D., & Rivera, D. (2023). Rum Masterclass and Tasting (On-line). Universidad Ana G. Mendez (UAGM), Puerto Rico and Sheffield Business School, Sheffield Hallam University (SHU).

Dunning, J., Graham, D., & Rivera, D. (2022). Wines of the World, Masterclass and Tasting (On-line). Sheffield Business School, Sheffield Hallam University (SHU) and Universidad Ana G. Mendez (UAGM), Puerto Rico.

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.