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Ko, Wen-Hwa; Hong, Yi-Ling – International Journal of Sustainability in Higher Education, 2023
Purpose: The purpose of this study was constructed a behavioral observation scale for avoiding food waste from the point of view of Chinese cuisine, used as an evaluation tool to examine food waste in the process of food preparation for hospitality students in Taiwan. Design/methodology/approach: The status of food handling in the preparation…
Descriptors: Food, Sustainability, Hospitality Occupations, Water
Saputro, Ida Nugroho; Mahfud, Tuatul; Mulyani, Yogiana; Nurtanto, Muhammad – Online Submission, 2020
The study of entrepreneurial learning in schools has been widely reviewed, however, is limited to aspects of the theory. This study aims to find out how to teach entrepreneurship education in culinary schools. This study used a qualitative approach with case studies design. The result revealed that: (1) entrepreneurship education is considered…
Descriptors: Teaching Methods, Entrepreneurship, Cooking Instruction, Service Occupations
de los Reyes, Elizer Jay Y. – Globalisation, Societies and Education, 2020
This paper explores how left behind children (LBCs) of emigrant women experience and make use of familial and educational investment on 'getting ahead' in thinking about their futures. On the one hand, these efforts of Filipino families figure in the imaginary of transnational migration as the ticket to better life. On the other hand, it surfaces…
Descriptors: Foreign Countries, Mothers, Aspiration, Rural Population
Moore, Jon; Hunt, Allison – Journal of Geography, 2016
Economic geographers have traditionally concerned themselves with the primary and secondary sectors of the economy. As the world becomes more service-oriented, however, as much attention must be paid to the service economy and the role of technology. This article focuses on deindustrialization and the rise of the contemporary service--and…
Descriptors: Geography Instruction, Advanced Placement Programs, Human Geography, Economics
Steno, Anne Mia; Friche, Nanna – Journal of Vocational Education and Training, 2015
The purpose of this article is to examine how media-generated professional identities in the culinary sector are reflected in Danish male cookery students' narratives about their own identity, experiences and expectations about the trade. Hence, this study takes its starting point in studies that show how the broad popularity of the culinary…
Descriptors: Vocational Education, Role Models, Masculinity, Males
Foster, John; Gipe, Charlie; Friedrich, Alan; Prekopa, Stephanie – Techniques: Connecting Education and Careers (J1), 2011
It takes one sweet company to make an industry collaboration work! Hershey Entertainment and Resorts is that company! The company is best known for its resort and entertainment entities. As background, it is important to understand the philanthropic history of the company, Milton Hershey, and the town he built on chocolate. Milton Hershey left…
Descriptors: Fund Raising, Cooperation, Private Financial Support, Teamwork
Kelly, Mary E. – ProQuest LLC, 2009
The school-to-work (STW) transition occurs when young adults leave education and enter the full-time workforce. Most high school students in the United States will not graduate from a 4-year college and instead transition into the world of work, many filling positions in sales and service. Supporters of the STW movement advocate for educational…
Descriptors: Research Needs, Service Occupations, Life Satisfaction, Job Satisfaction