The author explains how consumer research can be incorporated as subject matter in consumer education. A sample research-based class project entails observation and data collection at area salad bars. Unsanitary practices by both restaurant personnel and customers were noted. Data were analyzed and class members wrote short papers summarizing…

Examined congruence and differentiation in Black and White restaurant proprietors (N=40) and hospital aides (N=40). Results showed Black proprietors to be less congruent than White proprietors, and Black aides to be less differentiated than White aides. Found no racial differences on Holland's measure of consistency. (Author/ABL)

Surveyed 110 owner/managers of independent restaurants to assess the communication attributes of information sources used for operational decision making. Finds that owner/managers of small firms use sources that are rich (providing added understanding), informal, and accessible both at startup and at stability levels. (MM)

Schools are increasingly turning to fast-food restaurants such as Taco Bell, McDonald's, and Pizza Hut to fill the stomachs of kids turned off by standard school lunches. Kids are delighted, but critics say fast-food infiltration of school cafeterias encourages poor nutrition. Schools might consider adopting lighter fast-food fare or starting…

Describes the processes by which two camps constructed new dining halls. Discusses initial information gathering and cost projections, management of planning and finances, building design, contracting, clearing and excavation, foundation work, installation of electrical and other service systems, and landscaping. (SV)

Describes innovative programs for teaching elementary school students. In Illinois, students learn about the artists Raphael, Michelangelo, Leonardo, and Donatello using the Teenage Mutant Ninja Turtles. An Oregon program prints student poetry and places it on cafeteria tables. In rural Texas, students learn about restaurant etiquette through play…

Describes how university interior design is responding to increased student demands for wide-ranging services, technological capabilities, and accessibility. Design concepts for dining areas, auditoriums, residential halls, libraries, and computer-friendly classrooms are discussed. (GR)

Examines changes in the traditional school dining hall and the prevailing trends in food-service design. Explores dining-hall space flexibility and multi-functionality and the need to cater to student preferences for brand names and choice. (GR)

Observed public and private school lunchrooms and recorded where students sat by race, calculating the percentage of students who sat with students of other races. Overall, 63.5 percent of private school students and 49.7 percent of public school students sat in integrated groups. Influences on integration included segregated housing patterns,…

By offering healthy fare and providing nutrition education, school districts across the country are trying to lessen problems of childhood obesity while selling food that kids will eat. Luckily, chicken nuggets and other "fast foods" can taste just as good when made with less fat. (MLH)

Offers a strategy for successfully dining with young children in restaurants. The strategy includes prevention, preparation, and practice for both parents and children. (JPB)

Offers ideas for cleaning and maintenance management of school food service areas to avoid possible waste, injuries, unsanitary conditions, and unnecessary risk to those using the facilities. Includes a self-inspection checklist and a list of the 12 essentials for managing toward cleaner facilities. (GR)

This article reports on a project that challenges students to socialize with students from a variety of groups. In the observance of "Mix It Up at Lunch Day," students sit somewhere new, with someone new, in the cafeterias. More than 3,000 schools accepted the challenge as a way to bridge social boundaries in their schools.

These hearing transcripts present testimony to the Senate Committee on Agriculture regarding the School Lunch and Breakfast Programs. Statements were made by several senators, the president of the American School Food Service Association (Connecticut); a school food service program director (Florida); the director of nutrition and education for…

To assist the learner of English as a second language in dealing with the purchase of ready-cooked food, a series of dialogs, comprehension questions, readings, and points of discussion are presented. The text is illustrated. (JB)