We examined customer greeting by employees at one location of a sandwich restaurant chain. First, a preintervention analysis was conducted to determine the conditions under which greeting a customer within 3 s of his or her entry into the restaurant did and did not occur. Results suggested that an appropriate customer greeting was most likely to…

This paper draws on a part of the doctoral research study that investigates the potential impacts of Internet cafe use on Turkish college students' social capital. In this study, Internet cafe usage was portrayed by the amount of time spent and the frequency of online activities engaged at the cafes. Social capital, on the other hand, was…

Children and adolescents, up to approximately age 20, are more susceptible than adults to potential health risks from chemicals and environmental hazards. Hazardous chemicals can interrupt or alter the normal development of a child's body, leading to lasting damage. Since children are smaller than adults, similar levels of exposure to toxic…

This article examines the amount of middle school students' bullying and nonbullying behaviors observed in three less-structured school venues: the monthly school dance, the cafeteria, and the locker/hall area. Two questions guided our analysis: (a) How do students' bullying and victimization behaviors and nonbullying social behaviors vary by…

This book offers educators ideas, plans, games, and reproducibles for making the school cafeteria into an inviting place where students can learn and have fun. Chapter 1, "The Dreaded School Cafeteria Scene," discusses observing the big picture and getting others involved. Chapter 2, "What Could Be," helps create a vision of…

The scramble cafeteria permits patrons to go directly to serving stations rather than wait in a single line; three rotating instructional shells can transform a 58-square-foot room into one, two, or three stations. (Author/MLF)

Campaigns to reduce food waste at Michigan State University have helped to check high food costs. (Author/PG)

A college administrator gives his reasons for believing food service is best handled by the college: improved management and budget control. (Editor/PG)

The Missouri Commission on Higher Education conducted its sixth annual survey of four-year public institutions in 17 Middle Western and border states to determine what fees, except those for laboratory and breakage, were charged to students for the regular academic year. Only one of the 129 institutions queried failed to respond. Those…

One of the ten buildings chosen to receive 1976 AIA honor awards, is a complex consisting of a dormitory for 800 students, a dining facility that serves 400 at a time, and student activity rooms. (Author/MLF)

The acts of a hotel or restaurant proprietor who receives a radio broadcast of a copyrighted musical composition and makes the broadcast available to his customers have been held to be both public and for profit. Whether the acts of the hotel or proprietor constitute a performance--for which infringement liability would exist--is doubtful. (LBH)

Hospitality programs, which include courses in hotel, restaurant, and institutional management, are more popular than ever, due to a boom in the hotel and restaurant industries. Interest has also been spurred by increased demands from hospitals and retirement homes. (MLW)

While the widespread availability of competitive foods is well documented there is relatively little detailed data on the amounts of various types of competitive foods that are sold in schools or about their nutrient content. Such information is needed to estimate the full prevalence of competitive food sales and to determine the types of changes…

There is a need for smaller, more comfortable, lunch rooms in which children are treated with dignity. (NI)

A restaurant may be an easier place to maintain a wellness plan than at home or at a party. The first step in power eating is to overcome any hesitation or embarrassment in requesting something out of the ordinary. Some suggestions for choosing healthy restaurant dishes are provided. (MLW)