Foodservice Systems Management

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

• 2023 Volume 17, Issue 1
• 2022 Volume 16, Issue 1
• 2021 Volume 15, Issue 2
• 2021 Volume 15, Issue 1
• 2020 Volume 14, Issue 1
• 2019 Volume 13, Issue 1
• 2018 Volume 12, Issue 1
• 2017 Volume 11, Issue 2
• 2017 Volume 11, Issue 1
• 2016 Volume 10, Issue 2
• 2016 Volume 10, Issue 1
• 2015 Volume 9, Issue 1
• 2014 Volume 8, Issue 1
• 2013 Volume 7, Issue 2
• 2013 Volume 7, Issue 1
• 2012 Volume 6, Issue 2
• 2012 Volume 6, Issue 1
• 2011 Volume 5
• 2010 Volume 4
• 2008 Volume 3
• 2006 Volume 2
• 2005 Volume 1

2023 Volume 17

2023 Volume 17, Issue 1

2023 Volume 17, Issue 1

Research Contributions

Factors that Encourage/Discourage and Best Practices for Student-operated Restaurants

• Nathan Stokes, PhD
• Emily Vaterlaus Patten, PhD, RDN, CD
• Kaylee Hickman, MS
• Amanda Mathews, MS, RDN

Barriers and Facilitative Practices Identified by School Nutrition Leaders during the COVID-19 Pandemic

• Jenna Simmons
• Samantha Snyder, RDN
• Ann E. Embry, PhD, RDN

Effectiveness of a Traffic Light Label Intervention in a Midwest College Dining Hall

• Amy Martin, BS
• Rachel L. Vollmer, PhD

Gender Differences in Digital Food Ordering Experiences: An Application of the Technology Acceptance Model and Self-congruity Theory

• Xi Y. Leung, PhD
• Han Wen, PhD

Food Production Courses in Accredited Dietetics Programs: Importance-Performance Analysis of Using Standardized Recipes

• Sangwook Kang, PhD, CHE
• Rachel M. Harrington, EdD, LD, RD
• Erin K. Eliassen, EdD, LD, RD, CLC

2022 Volume 16

2022 Volume 16, Issue 1

2022 Volume 16, Issue 1

Research Contributions

Management and Foodservice KRDNS: How Are They Met in Dietetics Education?

• Kaylee Hickman
• Emily Vaterlaus Patten, PhD, RDN, CD
• Nathan Stokes, PhD

Employee Interest in Participation in a Reusable Container Program to Increase Hospital Cafeteria Sustainability

• Jessica Wonn, MS, RD
• Joetta Khan, PhD, MPH, RD

Reducing Food Waste in a Large Metropolitan Hospital through Engagement with Food Service Leadership and Personnel

• Abigail Hill, MDN
• Diana Cuy Castellanos, PhD, RD
• Karyn Catrine, MS, RDN, LD
• Erin Seiter, MS, RD, LD

College Students’ Food Choices in a University Dining Hall Using a Traffic Light Labeling System

• Christina Maffiola, RDN
• David Olds, PhD

2021 Volume 15

2021 Volume 15, Issue 2

2021 Volume 15, Issue 2

Research Contributions

The Impact of a Portion Plate on Plate Waste in a University Dining Hall

• Shelby M. Anderson, MS
• David A. Olds, PhD
• Kara L. Wolfe, PhD

Implementation of International Dysphagia Standards for Food and Drink Modification: A Model Process for Food Service Operations

• Amanda Gheen
• Pauline Williams, PhD, MPA, RDN, CD
• Amelia Stocking, MBA, RDN, CD
• Alex Govern, CDM, CFPP

An Investigation of Competency‐based Teaching Methods and Technology Integra􀆟on in Foodservice Management Courses in Dietetics Programs

• Yee Ming Lee, PhD, RD, CHE
• Yee Ling Lee, PhD

College Student Demand for Humanely Raised Livestock Product: Evidence from Vermont

• Katie Robinson, MS
• David Conner, PhD
• Daniel Baker, PhD
• Audrey Tuck
• Lily Abrams
• Annie McAneny
• Rachel Frankenfield
• Charity Warner

2021 Volume 15, Issue 1

2021 Volume 15, Issue 1

Research Contributions

Analysis of Sustainable Food Practices in Texas Acute Care Hospitals

• Paula Cook, MS, RDN, LD
• Darla Daniel O’Dwyer, PhD, RDN, LD
• Ray Darville, PhD
• Mitzi Perritt, PhD, NCIDQ, RID
• Sally Ann Swearingen, MFA, NCIDQ, RID

Social Cognitive Factors Influencing Food Safety Behaviors in Independent Chinese and Mexican Restaurants in Kansas

• Basem A. Boutros, PhD
• Paola Paez, PhD
• Kevin R. Roberts, PhD

Predicting Food Safety Intention: An Extended Model of the Theory of Planned Behavior

• Paola Paez, PhD
• Naiqing Lin, PhD

Food Allergy Communication in Restaurants: Perspectives of Customers with Food Allergies

• Han Wen, PhD
• Yee Ming Lee, PhD

2020 Volume 14

2020 Volume 14, Issue 1

2020 Volume 14, Issue 1

Research Contributions

Hospitality Undergraduate Perceptions of Their Future Job Security as Affected by Increased Automation and the Relation to Emotional Intelligence

• Jeffrey Clark
• Joel Reynolds, PhD
• Philip G. Crandall, PhD

A Content Analysis of Food Safety Policies and Procedures for Student-led Food Events at Colleges and Universities in the United States

• Sangwook Kang, PhD
• Susan Arendt, PhD
• Anirudh R. Naig, PhD

Food Allergy Knowledge, Attitudes, Practices, and Training Experiences of Employees in Chinese Restaurants

• Lilly Jan, PhD,
• Anirudh R. Naig, PhD

Predictors of Dishonesty in College Students: Exploring Perceptions of a Self‐service Food Transaction System

• Darrin J. Griffin, PhD
• Fei Qiao, PhD
• Andrew J. Laningham
• Joshua R. Pederson, PhD

2019 Volume 13

2019 Volume 13, Issue 1

2019 Volume 13, Issue 1

Research Contributions

Ventilated and Unventilated Cooling Methods in Onsite Foodservice Operations

• David A. Olds, PhD

Food Safety Needs in Independently-Owned Chinese Restaurants: Food Safety Inspectors’ Perspective

• Lakshman Rajagopal, PhD
• Joel Reynolds, PhD
• Dawei Li

Exploring Restaurant Service Sabotage Behaviors in the U.S.

• Chen-Wei “Willie” Tao, PhD, CHE
• Junehee Kwon, PhD, RD

Educational Affordances of Google Glass as a New Instructional Platform for Foodservice Training

• Jeffrey Clark
• Philip G. Crandall, PhD

2018 Volume 12

2018 Volume 12, Issue 1

2018 Volume 12, Issue 1

Research Contributions

Dietetics Student-Operated Restaurant: The Customer Experience and Perspective

• Nathan Stokes, PhD
• Emily Vaterlaus Patten, PhD, RDN, CD
• Raquelle E. Weight

The Future of Registered Dietitian Nutritionists in Foodservice Management: Millennial Students’ Career Motivations and Aspirations

• Whitney Linsenmeyer, PhD, RD, LD
• Rabia Rahman, PhD, RD, LD

Plate Waste in the National School Lunch Program: Root Cause Analysis, Review, and Educational Implications

• Garth W. Strohbehn, MD, MPhil

2017 Volume 11

2017 Volume 11, Issue 2

2017 Volume 11, Issue 2

Research Contributions

College Students’ Purchasing Practices from Food and Beverage Vending Machines and Nutritional Value of Items Selected

• Laurel G. Lambert, PhD, RDN, LD
• Hyun-Woo Joung, PhD
• Sarah Stroud, MS, RD, LD
• Elaine Fontenot Molaison, PhD, RD

Investigating Food Safety Factors that Influence Child Care Employees’ Self-Commitment to Perform Safe Food Handling Practices

• Joel Reynolds, PhD
• Lakshman Rajagopal, PhD
• Stephen Sapp, PhD

Characteristics and Practices Influencing the Implementation of Hospital Foodservice Software

• Ann E. Embry, PhD, RDN
• Susan W. Arendt, PhD, RDN, FAND

Pedagogy Contributions

Marketing the New Eastern Michigan University Demonstration Kitchen through a Culinary Event

• Callie L. Gavorek, MS, RD
• Alice Jo Rainville, PhD, RD, CHE, SNS, FAND

2017 Volume 11, Issue 1

2017 Volume 11, Issue 1

Research Contributions

Child Involvement in Food Preparation During School Lunch to Improve Vegetable Intake: “Mix Your Own Salad Today

• Andrew Lakanen, MS, RD
• Zata Vickers, PhD
• Marla Reicks, PhD, RD

Factors Influencing Selection and Nutrient Intakes of Non-Training Army Dining Facility Patrons

• MAJ Bethany A. Deschamps, PhD, RD, LD, CSCS
• Junehee Kwon, PhD, RD

Alcohol Abuse among Hospitality Management Students

• Miranda Kitterlin-Lynch, PhD
• Lisa Cain, PhD

Ethnic Food in the Journey of International College Students in the United States

• Khalid Mahmoud Eyoun, PhD
• David Spencer Martin, PhD

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

 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

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

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

2013 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

2013 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

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

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

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

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

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