An intervention consisting of task clarification, visual prompts, and graphic feedback was evaluated to increase customer greeting and up-selling in a restaurant. A combination multiple baseline and reversal design was used to evaluate intervention effects. Although all interventions improved performance over baseline, the delivery of graphic…

There is growing interest in the usefulness of the workplace as a site for promotion of healthful food choices. The authors therefore analyzed data of U.S. adults (N = 1,918) who reported working outside the home and eating lunch. The majority (84.0%) of workers had a break room. About one half (54.0%) purchased lunch [greater than or equal] 2…

The presence of a college or university in a community can greatly enrich the lives of long-term residents, intellectually, culturally, and financially. But students who live, work, and play in nearby neighborhoods can sometimes create enormous problems, putting a strain on campus and community relations and compromising the health and safety of…

Understanding the attitudes of restaurant and bar owners and managers toward a smokefree city ordinance can contribute greatly to the success of a smokefree policy campaign. While local opposition to a smokefree policy always arises from restaurant and bar owners, this study of restaurant and bar owners and managers in two Midwestern cities…

A guide to the high spots of Dallas eateries featuring Tex-Mexican, French, Chinese and other cuisines is provided. (Author)

The present study sought to evaluate the effects of feedback and positive social reinforcement on the performance of restaurant drive-thru window order-takers in asking customers to "upsize" their order at a specific prompt. A multiple baseline across settings was followed by the introduction of an intervention of weekly performance feedback and…

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…

At the Gates Chili High School near Rochester, New York, the cafeteria and kitchen are getting an overdue overhaul. Deep fryers and the fat-soaked foods that come dripping out of them are no longer welcome in the kitchens and dining halls of a growing number of the nation's schools and universities. Likewise, heavily marketed sugary soft drinks…

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)