Background: The university cafeteria is a crucial element in shaping students' dining experiences and their physical well-being. This study was conducted at a public university in Bangladesh. Purpose: This research has a dual purpose: firstly, to assess student satisfaction with the university cafeteria using key indicators and secondly, to…

The National School Lunch Program provides nutritious and inexpensive lunches, but low participation and food waste are challenges in many schools. Interventions aim to improve participation in the program, but little is known about how students' perceptions affect their participation. This study explored how middle school students in a rural…

The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…

Campus surveys consistently demonstrate that roughly 40 percent of students surveyed report some food insecurity. As with the general population, poor students struggle to purchase sufficient and nutritious food. Data also show how family support, while protective against food insecurity, is no guarantee that students will eat well or eat enough.…

The purpose of this study was to investigate and measure those factors in the restaurant industry and how they impacted student persistence and graduation from a culinary school in the Midwest. A correlational approach was utilized to determine if students' perceptions of stress, low pay, and long and odd hours changed as they progressed through…

This study examined the effectiveness of a Green Food and Beverage (GFB) blended learning approach. A quasi-experimental research design was employed to verify the learning outcomes of implementing the GFB blended learning. Junior hospitality students were the research subjects. The experimental group participated in an 18-week GFB blended…

This paper explores the English needs of culinary college students in Korea, asking whether their English needs differ by their desired careers. To this end, we administered a survey to 123 culinary college students and divided them into six groups based on their desired careers. The results show that the type of desired career of the participants…

There is growing interest in teaching K-16 students where food comes from and how it is grown, as evidenced by school gardens, farm-to-school programs, majors related to food systems, student farms on college campuses, and campus sustainable food projects. Many of these programs, however, do not necessarily highlight social inequities embedded in…

Background: Obesity continues to be an epidemic in the United States and is associated with multiple chronic diseases. Greater numbers of people eat in restaurants and select high calorie foods. Labeling laws require calorie information on menus in some restaurants. Purpose: The purpose of this study was to determine the predictors of intention to…

Objectives: This study tested whether days on campus, financial access through a meal plan, and health consciousness were associated with number of meals that college students obtained from fast food restaurants. Participants and Methods: In April 2013, all students currently enrolled in a meal plan were invited to participate in an online survey…

Purpose/Objectives: The objectives of this project were to investigate the application of brand personality concepts in the school nutrition (SN) setting and to explore high school students' awareness and acceptance of these branding initiatives. Methods: An embedded, multiple-case replication design included structured interviews with SN…

Background: This study sought to elucidate students' perceptions of school food environments and to assess correlations between perceptions and purchasing and consumption behaviors at school. Methods: Seventh and ninth graders (n = 5365) at 19 schools in multiethnic, low-income California communities participating in the Healthy Eating Active…

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…