The Journal of Foodservice Management and Education Archives

Published jointly by Foodservice Systems Management Education Council and The National Association of College & University Food Services (www.nacufs.org).

2016 Volume 10

2016 Volume 10, Issue 2

2016 Volume 10, Issue 2

Research Contributions

School Nutrition Professionals Perceptions of Key Performance Indicators

  • Keith Rushing, PhD, RD

School Cooks’ Motivations to Engage in Protective Action against Food Tampering

  • Carol J. Klitzke, PhD, RD, SNS
  • Ali Burtraw, BS, RD
  • Caitlyn Nienow, BS, RD
  • Christine Nichols, BS, RD
  • Kara Kerrigan, BS, RD, CLC
  • Marni Shumaker, BS, RD
  • Marla Mulcahy, BS, RD
  • Eliza Short, BS, RD
  • Kirsten Arm
  • Judy K. Anderson, PhD, RN

Evaluating the Impact of Food Safety Messaging Posters on Observed Employee Food Safety Behavior: A Mixed Methods Approach

  • Kelly N. Abdelmassih, PhD, RD
  • Susan W. Arendt, PhD, RD
  • Catherine H. Strohbehn, PhD, RD
  • Lakshman Rajagopal, PhD
  • Kevin Sauer, PhD, RDN, LD
  • Angela Shaw, PhD

A Mixed Methods Approach to Examining Food Allergy Accommodation Efforts in Colleges and Universities

  • Kelly N. Abdelmassih, PhD, RD
  • Lakshman Rajagopal, PhD
  • Susan W. Arendt, PhD, RD

Use of Modified Problem Based Learning in an Undergraduate Quantity Food Production Course

  • Joel Reynolds, MA
  • Lakshman Rajagopal, PhD

 

2016 Volume 10, Issue 1

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 2016 Volume 10, Issue 1

Research Contributions

Assessing the Impacts of Local Hospital Food Procurement: Results from Vermont

  • Florence Becot, MS
  • David Conner, PhD
  • Diane Imrie, MBA
  • Katie Ettman

Understanding Stakeholder Viewpoints for Foodservice Localization: The Potential of the Leadership Viewpoint

  • Josephine Greer, MDiet
  • Miranda Mirosa, PhD
  • Heather Spence, PhD, RD

Restaurant Employee Attitude and Behavior towards Sustainability Practices

  • Michelle R. Alcorn, MS
  • Catherine Curtis, PhD

2015 Volume 9


2015 Volume 9, Issue 1

9-1 Cover

2015 Volume 9, Issue 1

Research Contributions

Hourly Employees’ Perceptions about Farm to School Program Barriers and Keys to Success: Differences by State and Number of Meals Served

  • Nathan Stokes, PhD
  • Susan W. Arendt, PhD, RD
  • Catherine H. Strohbehn, PhD, RD

Foodservice Director and School Administrator’s Knowledge, Attitudes and Interest/Motivation Towards Family-Style Meals in School Foodservice Settings

  • Jamie E. Coborn, MS
  • Teri L. Burgess-Champoux, PhD, RD, LD
  • Renee A. Rosen, PhD, RD
  • Len Marquart, PhD, RD

The World Readiness Program in The Culinary Arts, a Case Study: Can Motivation and Academic Competency be Improved by Teaching Kids Food Studies on a Shoestring Budget?

  • Charles Feldman, PhD
  • Douglas W. Murray, PhD
  • Stephanie Colavita, MS, RD
  • Samantha Lovino, RD
  • Terry DeJong, MS

2014 Volume 8


2014 Volume 8, Issue 1

8-1-Cover

2014 Volume 8, Issue 1

Research Contributions

Food Safety Culture in Onsite Foodservices: Development and Validation of a Measurement Scale

  • Ungku Fatimah Ungku Zainal Abidin, PhD
  • Susan W. Arendt, PhD, RD
  • Catherine Strohbehn, PhD, RD

Food Defense Management Practices in Private Country Clubs – A Case Analysis

  • David A. Olds, PhD
  • Carol W. Shanklin, PhD, RD

Implementation of Food Defense Best Practices in Northern U.S. School Nutrition Programs: A Case Study

  • Carol J. Klitzke, PhD, RDN, SNS
  • Catherine Strohbehn, PhD, RD
  • Susan W. Arendt, PhD, RD

2013 Volume 7

2013 Volume 7, Issue 2

Cover page 7-22013 Volume 7, Issue 2

Research Contributions

Suggestions for implementing trayfree dining in a selected dining unit

  • Kelly J. Whitehair, PhD, RD, LD
  • Carol W. Shanklin, PhD, RD

Child nutrition professionals’ knowledge and training practices regarding food allergies in schools is the U.S.

  • Yee Ming Lee, PhD
  • Junehee Kwon, PhD, RD
  • Kevin Sauer, PhD, RD, LD

Pasta dishes as a vehicle for meeting whole grain requirements in school meals: Challenges, opportunities and benefits

  • Renee A. Rosen, PhD, RD
  • Beth Arndt, PhD
  • Len Marquart, PhD, RD

 

 

2013 Volume 7, Issue 1

 

cover2013 Volume 7, Issue 1

Research Contributions

The effects of communal eating on perceived social support and academic success in first year college students (PDF)

  • Abigail Bauer Finney, MPH
  • Sandra B. Procter, PhD, RD

Effectiveness of food safety managerial training: Face-to-face or computer-based delivery (PDF)

  • Catherine H. Strohbehn, PhD, RD, CP-FS
  • Susan W. Arendt, PhD, RD, CHE
  • Ungku Fatimah Ungku Zainal Abidin, MS
  • Janell Meyer, MBA

The effect of hospital foodservice systems on patient consumption of oral nutritional therapy (PDF)

  • Marnie J. Ody, MS
  • Lucy M. Butcher, MS
  • Therese A. O’Sullivan, PhD

Applied Solutions Manuscripts

A pilot study to develop nutritional guidance signage for a university cafeteria based on a traffic light design (PDF)

  • Sabrina Davis, BFA
  • Anuradha Prakash, PhD

2012 Volume 6


2012 Volume 6, Issue 2

 

2012 Volume 6, Issue 2

Research Contributions

Analysis of Temperature of Patient Meals (PDF)

  • Miriam Troutner, MS, RD, LDN
  • Mary Gregoire, PhD, RD, FADA
  • Linda Lafferty, PhD, RD, FADA
  • Marcelle Stone, MEd, RD

Dietetics students’ cultural food knowledge and experiences with various cultures (PDF)

  • Laurel Lambert, PhD, RD, LD
  • Young Hoon Kim, PhD
  • Elaine Fontenot Molaison, PhD, RD
  • Diane K. Tidwell, PhD, RD, LD

Food safety training needed for Asian restaurants: Review of multiple health inspection data in Kansas (PDF)

  • Junehee Kwon, PhD, RD
  • Young Gin Choi, MS
  • Pei Liu, PhD
  • Yee Ming Lee, PhD

Alcohol use among university foodservice management students (PDF)

  • Miranda Kitterlin, PhD
  • John R. Tanner, PhD
  • Jerome F. Agrusa, PhD

An investigation of college and university foodservice administrators’ level of agreement on potential influencing factors on sustainable food waste management (PDF)

  • Sockju Kwon, PhD, RD/LD
  • Carolyn M. Bednar, PhD, RD/LD, CFCS
  • Junehee Kwon, PhD, RD
  • Kathy A. Butler, MS, RD/LD

2012 Volume 6, Issue 1

2012 Volume 6, Issue 1

Research Contributions

Educating future restaurant managers to motivate employees to follow food safety practices (PDF)

  • Kevin R. Roberts, PhD
  • Susan W. Arendt, PhD, RD
  • Catherine Strohbehn, PhD, RD
  • Jason D. Ellis, PhD
  • Paola Paez, PhD

Purchasing commercially prepared pureed foods: Nutrition managers’ perspectives (PDF)

  • Katrina Anciado, MAN, RD
  • Nila Ilhamto
  • Heather Keller, PhD
  • Lisa Duizer, PhD

Effects of observing employees for food safety compliance (PDF)

  • Valerie K. York, PhD
  • Laura A. Brannon, PhD
  • Kevin R. Roberts, PhD
  • Carol W. Shanklin, PhD, RD
  • Amber D. Howells, MS, RD
  • Elizabeth B. Barrett, PhD, RD

Applied Solutions Contributions

Should future dietetic graduates know how to cook? (PDF)

  • Leann Schaeffer, MA, RD, LD, LNHA
  • Brian Miller

2011 Volume 5

2011 Volume 5, Issue 1

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2011 Volume 5, Issue 1

Research Contributions

Academic medical center food and nutrition services employees’ perceptions of respect influence their job satisfaction. (PDF)

  • Elizabeth A. Chmel, MS
  • Mary B. Gregoire, PhD, RD, FADA
  • Linda Lafferty, PhD, RD, FADA
  • Marcelle Stone, MEd, RD

Beliefs underlying intention to implement sustainable waste management programs in college and university foodservice operations. (PDF)

  • Ying Zhou, MS
  • Betsy Barrett, PhD, RD

Views of college and university dining directors on food allergen policies and practices in higher education settings. (PDF)

  • Lakshman Rajagopal, PhD
  • Catherine H. Strohbehn, PhD, RD, CP-FS

Foodservice & Management Pedagogy Contributions

An academic justification for creating a commercial foodservice laboratory kitchen in the Department of Family and Consumer Sciences. (PDF)

  • Jim R. Haynes, PhD, RD, LD

Student attitudes toward podcasting for food safety education: An example-based approach. (PDF)

  • Lakshman Rajagopal, PhD
  • Catherine H. Strohbehn, PhD, RD, CP-FS

 

2010 Volume 4

2012 Volume 4, Issue 1
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2010 Volume 4, Issue 1

Research Contributions

Challenges, Benefits and Strategies of Implementing a Farm-to-Cafeteria Program in College and University Foodservice Operations (PDF)

  • Siew‐Lan Ng, MS, RD, LD
  • Carolyn M. Bednar, PhD, RD, LD
  • Carol Longley, PhD, RD, LD

Who Will Direct Hospital Foodservice Departments in the Future? (PDF)

  • Mary B. Gregoire, PhD, RD, FADA
  • Karen R. Greathouse, PhD, RD

What Sustainable Practices Exist in College and University Dining Services? (PDF)

  • Chao‐Jung (Rita) Chen, PhD
  • Susan Arendt, PhD, RD
  • Mary Gregoire, PhD, RD

Leadership Behaviors of School Foodservice Directors at Financially Successful Operations: A Qualitative Study (PDF)

  • Susan W. Arendt , PhD, RD

An investigation of college and university foodservice administrators’ perceptions of food waste reduction activities and food waste disposal methods (PDF)

  • Sockju Kwon, PhD, RD, LD
  • Carolyn M. Bednar, PhD, RD, LD, CFCS
  • Junehee Kwon, PhD, RD
  • Rose M. Bush, MS, MBA, RD

2008 Volume 3

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2008 Volume 3, Issue 1

Research Contributions

Quality Evaluation Directs Improvement Efforts for Uncle Sam: An Examination of Service Quality Perceptions at Anniston Army Depot (PDF)

  • Martin A. O’Neill Ph.D

Consumer Perception of Take-Out Food:Safe Handling Practices and Desired Package Attributes (PDF)

  • Margaret Binkley, Ph.D., CFSP, Assistant Professor, Ohio State University
  • Charles C. Broz, M.A., Graduate Instructor, Texas Tech University
  • Janice Boyce, Ph. D., Associate Professor, Texas Tech University
  • Hak-Seon Kim, M. S., Teaching Assistant, Texas Tech University

Competencies and Skills Required for Foodservice Directors in Assisted Living Facilities (PDF)

  • Kuei-I Lee, MS
  • Valentina M. Remig, PhD, RD, FADA
  • Carol W. Shanklin, PhD, RD

2006 Volume 2

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2006 Volume 2, Issue 1

Research Contributions

Prevalence of Fully Online Courses in Dietetics Education Programs (PDF)

  • Denise M. Brown, PhD, RD, LD
  • Susan K. Davidson

Designing purposeful educational interventions and assessments in collegiate dining environments: The Great Plate program (PDF)

  • Michael Zabriskie, Ph.D.
  • Ruth Blackburn, MPH, RD

University Students’ Perceptions of Brand Name Foodservices (PDF)

  • Seung Suk Lee, M.S.
  • Hyeon-Cheol Kim, Ph.D.
  • Jerrold K. Leong, Ph.D., FMP
  • Mary B.Gregoire, Ph.D, RD

Factors Related to Job Satisfaction and Intent to Turnover for Part-Time Student Employees in University Dining Services (PDF)

  • Woo-Sik Choi, MS
  • Jeannie Sneed, PhD, RD, SFNS, CFSP

Job satisfaction of hotel-style room service employees (PDF)

  • Lisa Sheehan-Smith, EdD, RD, LDN

To empower or not to empower: The case of students employed in one Midwestern university’s dining services (PDF)

  • Swathi Ravichandran, MBA, PhD
  • Shirley Gilmore, PhD, RD

2005 Volume 1

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2005 Volume 1, Issue 1

Research Contributions

University Foodservice Managers’ and Employees’ Perceptions of Food Safety Training and Managers’ Comparison of Student and Full-Time Employees Food Safety Practices (PDF)

  • Shu-Ying Lin, MS
  • Jeannie Sneed, PhD, RD, SFNS, CFSP

University Foodservice Employees’ Food Safety Knowledge, Attitudes, Practices, and Training (PDF)

  • Shu-Ying Lin, MS
  • Jeannie Sneed, PhD, RD, SFNS, CFSP*

Students’ Perceived Service Quality and Customer Satisfaction in a Midwestern University Foodservice Operation (PDF)

  • Amelia Adora V. Estepa, M.S.
  • Carol Shanklin, PhD, RD
  • Ki-Joon Back, PhD

Status of Prerequisite and HACCP Programs Implementation: College and University Foodservice (PDF)

  • Lynn D. Riggins, MBA
  • Kevin R. Roberts, MS
  • Elizabeth Barrett, PhD

Applied Solutions. Local Foods: From Farm to College and University Foodservice (PDF)

  • Catherine H. Strohbehn, Ph.D., RD, CFSP
  • Mary B. Gregoire, Ph.D., RD