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Direct linkWachenheim, Cheryl – Journal of Food Science Education, 2021
A situated learning exercise was employed to teach food safety content in agribusiness management classes at Renmin University in China. Pedagogical objectives included proficiency at identification and assessment of food safety risk factors, source causation factors, and risk mitigation strategies. Identified themes emerging from student ex-post…
Descriptors: Foreign Countries, Food Service, Food Standards, Safety
Spelt, E. J. H.; Luning, P. A.; van Boekel, M. A. J. S.; Mulder, M. – European Journal of Engineering Education, 2015
Increased attention to the need for constructively aligned teaching and learning in interdisciplinary higher education in engineering is observed. By contrast, little research has been conducted on the implementation of the outcome-based pedagogical approach to interdisciplinary higher education in engineering. Therefore, the present design-based…
Descriptors: Interdisciplinary Approach, Higher Education, Teaching Methods, Outcomes of Education
Modern Schools, 1977
Marriott Corporation, long known for its work in institutional food service operations, has now entered the school field with happy results for students--a more varied menu and lower food costs. (Author)
Descriptors: Cost Effectiveness, Dining Facilities, Food Service, Food Standards
Coll Univ Bus, 1970
Students at Virginia Polytechnic Institute have a choice of 11 dining rooms, two entrees at each meal, and as much as they want to eat. (Editor)
Descriptors: Building Design, Dietetics, Dining Facilities, Food Handling Facilities
Burget, W. E. – Coll Univ Bus, 1970
The success of institutional food purchasing is dependent upon closely followed principles for quality and openness to ideas. (Editor)
Descriptors: Cooperative Programs, Food Handling Facilities, Food Service, Food Standards
Amar, D. S. – New Frontiers in Education, 1975
Discusses the nutritional needs of students in relation to financial considerations, personnel and equipment limits, food storage and food preparation techniques. (PG)
Descriptors: Developing Nations, Food Handling Facilities, Food Service, Food Standards
Peer reviewedBowers, R. Steve – Journal of College and University Student Housing, 1987
Surveyed college food service trends in various geographical locations in the United States. Discusses the trends, addressing eating alternatives, program issues, flexibility in offerings, nutritional emphasis, management and training changes, concern with costs and profits, updating of physical facilities, marketing, technology, matching…
Descriptors: Campuses, Food Service, Food Standards, Higher Education
Hazeltine, Keith – Coll Univ Bus, 1970
Discussion of dining problems on urban campuses. (IR)
Descriptors: Costs, Dining Facilities, Expenditure per Student, Food Handling Facilities
Download full textScott, H. Donald – Studies in Management, 1973
The process of establishing and maintaining relations with a contract feeder is reviewed. Initial contact, reasons for the contact, contract negotiation, key people involved, and the ultimate tools of measurement are mentioned. Possible goals and objectives to be specified to a negotiating contractor are suggested. Items to be covered in the…
Descriptors: Budgeting, Contracts, Cooks, Cost Effectiveness
Kinsella, Susan – 1978
Really good food can be served in any school, and this step-by-step guide contains the basics of understanding and reforming food service: detailed explanations of how food services are run; guidelines for rating the food service; the wholesome, good-tasting foods students really like to eat yet are affordable and manageable. Included are plans…
Descriptors: Administrator Attitudes, Ancillary Services, College Students, Cost Effectiveness
