This study involved the extension and adaptation of systematic instructional procedures suggested by Light and Binger (1998) to increase the social-pragmatic language skills of five high school students with moderate cognitive disabilities. Within a single-subject multiple probe research design, we also assessed intervention effects on two skills…

A consideration of Bowling Green's food service plan. (WM)

600 student dormitories for the State University College at New Paltz, New York. (RG)

Objective: to design a food service facility for an enrollment increase of 500 students at Old Orchard Junior High School. It was achieved by coordination of a conveyor system. (RG)

Describes how to create additional revenue streams by designing campus facilities that are flexible, multifunctional, and satisfy student preferences. The college dining hall is used to illustrate how a cafeteria is transformed into a multifunctional business enterprise designed to keep students on campus. (GR)

Like many high school English teachers, I often had a difficult time getting my students to write. I knew the key to getting them to write was to find activities that interested them. What do most students love? They love going out to eat! They love not just the food, but the whole experience of "going out." Cozzy's Restaurant was this teacher's…

Background: Across the nation, schools have become actively involved in developing obesity prevention strategies both in classrooms and in cafeterias. We sought to determine the type of foods being offered during lunch in the cafeteria of 3 public high schools in 1 county and if this reflects the purchasing patterns of students. By labeling foods…

Objectives: Recent dietary guidance recommends that children consume at least three servings of whole-grains daily. This study examined whether white whole-wheat (WWW) flour can be partially substituted for refined-wheat (RW) flour in pizza crust without affecting consumption by children in a school cafeteria. Methods: Subjects included first to…

The performance diagnostic checklist (PDC) was administered to examine the variables influencing the offering of promotional stamps by employees at two sites of a restaurant franchise. PDC results suggested that a lack of appropriate antecedents, equipment and processes, and consequences were responsible for the deficits. Based on these results,…

Cluster analysis has a rich history in many disciplines and although cluster analysis has been used in clinical psychology to identify types of disorders, its use in other areas of psychology has been less popular. The purpose of the current experiments was to use cluster analysis to investigate husband-wife decision making. Cluster analysis was…

Changing life styles for college students are causing food service directors to change their ways of serving students. Students today seem to prefer living in privately owned apartments and houses where they can provide and cook their own food to living on campus and having meals prepared for them. Many colleges and universities are eliminating…

At Hiram College in Ohio, Innovative food service operations have resulted in vegetarian menus, unlimited servings and personalized service. (PG)

Analyzes the alternatives available for efficient use of lunchroom seating space. Schematic diagrams and a table of the described seating arrangements are included. (Author)

Describes how one university got out of the food business and leased space in its student union comparable to the way that a mall food court leases space. The university acts as a commercial property owner and lessor, collects rent, pays the utility bills, services tenants, and aspires to break even. (RJM)