2017 Conference Resources

Cutting the Gap in Meeting the Competencies for Food Preparation and Culinary Skills
Leann Schaeffer

Feeding our Future: The Role of Science, Technology, and Innovation
Mary Lee Chin

Developing and Implementing an Effective Food Allergen Labeling Program: A Case Study from CU Boulder
Lauren Heising

Using Standardized Tools to Evaluate Interprofessional Education Related to HACCP Food Safety and Public Health
Elizabeth A. Ramos and Swateja Nimkar

Plant-based Culinary Inspiration
Sharon Palmer

Vending Machines on University Campus in the U.S.
Hyun-Woo Joung and Laurel G. Lambert

Creative Approaches to Teaching Foodservice Management Graduate Courses
Mary Roseman and Kevin R. Roberts

Distance Hybrid Doctoral Degree Program: An Innovative Approach Targeting Working Adults
Susan W. Arendt, Catherine Strohbehn, Lakshman Rajagopal, and Sandra Curwood

Implementation of Specialized Software in Hospital Foodservice Departments: A Multi-Case Study Approach
Ann E. Embry and Susan W. Arendt

Ventilated and Unventilated Cooling of Chili in Onsite Foodservice Operations.
David A. Olds

Development and Assessment of Visual-based Training on Chinese-speaking Foodservice Workers in Independently-owned Chinese Restaurants
Lakshman Rajagopal and Dawei Li

Food Allergy Accommodation Policies and Practices in Colleges and Universities
Kelly Abdelmassih, Lakshman Rajagopal, and Susan Arendt

Alternate Careers in Dietetics: The Intersection of Food & Technology
Sonja Goedkoop,

Purchasing Practices of Locally Grown Foods in a Hospital Setting
Kelly Thompson, Seunghee Wie, and Yong Choi

The Trayline Experience – Simulating Key Components of Centrally Assembled Tray Service in the Classroom
Adrianne Widaman