Available literature on graduate hospitality education was highly focused on required competencies for hospitality management degree programs but not on culinary management. One possible explanation is that the culinary sector still lags behind in the formation of graduate culinary management programs in the United States. This causal comparative…

As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…

This paper includes over 800 stories about higher education institutions that are leading the way to a sustainable future. It is organized into 24 chapters spanning education, research, campus operations, administration, and finance. [Funding for this paper was provided by Mithun and PortionPac. For 2006 report, see ED538257.]