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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).

2024 VOLUME 18
2024 Volume 18, Issue 1
​
Research Contributions

Experiences of Healthcare Foodservice Workers during the COVID-19

  • Oscar C. C. Lam

  • Linda Mann, MBA, RD

  • Phillip Joy, PhD, RD

Exploring College Students’ Plate Waste Behavior: An Application of the Theory of Reasoned Action and Emotion

  • Wenhao Zhang, PhD

  • Junehee Kwon, PhD

Effects of a Smiley Face and Social Norms on Students’ Recycling Behavior at College Cafeterias

  • Kiwon Lee, PhD

  • Seonjeong Ally Lee, PhD

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2023 VOLUME 17
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
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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

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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
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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
 
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

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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
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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
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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
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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
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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
​
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
​
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
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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
​
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
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Research Contributions

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

  • Abigail Bauer Finney, MPH

  • Sandra B. Procter, PhD, RD

Effectiveness of food safety managerial training: Face-to-face or computer-based delivery.

  • 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.

  • 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.

  • Sabrina Davis, BFA

  • Anuradha Prakash, PhD

 

2012 VOLUME 6
2012 Volume 6, Issue 2
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Research Contributions

Analysis of Temperature of Patient Meals.

  • 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.

  • 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.

  • Junehee Kwon, PhD, RD

  • Young Gin Choi, MS

  • Pei Liu, PhD

  • Yee Ming Lee, PhD

Alcohol use among university foodservice management students.

  • 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.

  • 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
​
Research Contributions

Educating future restaurant managers to motivate employees to follow food safety practices.

  • 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.

  • Katrina Anciado, MAN, RD

  • Nila Ilhamto

  • Heather Keller, PhD

  • Lisa Duizer, PhD

Effects of observing employees for food safety compliance.

  • 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?

  • Leann Schaeffer, MA, RD, LD, LNHA

  • Brian Miller

 

2011 VOLUME 5
2011 Volume 5, Issue 1
​
Research Contributions

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

  • 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.

  • Ying Zhou, MS

  • Betsy Barrett, PhD, RD

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

  • 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.

  • Jim R. Haynes, PhD, RD, LD

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

  • Lakshman Rajagopal, PhD

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

 

2010 VOLUME 4
2012 Volume 4, Issue 1

​

Research Contributions

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

  • 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?

  • Mary B. Gregoire, PhD, RD, FADA

  • Karen R. Greathouse, PhD, RD

What Sustainable Practices Exist in College and University Dining Services?

  • 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.

  • Susan W. Arendt , PhD, RD

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

  • 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.

  • Martin A. O’Neill Ph.D

Consumer Perception of Take-Out Food:Safe Handling Practices and Desired Package Attributes.

  • 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.

  • 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.

  • Denise M. Brown, PhD, RD, LD

  • Susan K. Davidson

Designing purposeful educational interventions and assessments in collegiate dining environments: The Great Plate program.

  • Michael Zabriskie, Ph.D.

  • Ruth Blackburn, MPH, RD

University Students’ Perceptions of Brand Name Foodservices.

  • 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.

  • Woo-Sik Choi, MS

  • Jeannie Sneed, PhD, RD, SFNS, CFSP

Job satisfaction of hotel-style room service employees.

  • Lisa Sheehan-Smith, EdD, RD, LDN

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

  • 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.

  • Shu-Ying Lin, MS

  • Jeannie Sneed, PhD, RD, SFNS, CFSP

University Foodservice Employees’ Food Safety Knowledge, Attitudes, Practices, and Training.

  • Shu-Ying Lin, MS

  • Jeannie Sneed, PhD, RD, SFNS, CFSP*

Students’ Perceived Service Quality and Customer Satisfaction in a Midwestern University Foodservice Operation.

  • 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.

  • Lynn D. Riggins, MBA

  • Kevin R. Roberts, MS

  • Elizabeth Barrett, PhD

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

  • Catherine H. Strohbehn, Ph.D., RD, CFSP

  • Mary B. Gregoire, Ph.D., RD

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