Foodservice Systems Management

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

Current Issue – 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