This study explored the practices and experiences of food resource managers at ten community colleges in the southwestern United States, highlighting their use of food resource rooms to assist food-insecure students. Utilizing the CFIR's domains of intervention source, inner setting, and process, the study probed into the food resource managers'…

Enterprising students who understand the work environment are considered more employable. It is accepted that higher-education has a responsibility to produce career-ready-graduates. Practicum experience provides a critical role in this preparation. This study describes the development and implementation of the WIL instrument and WIL experience to…

Purpose of this study is to determine to what extent practice skills of students, training in gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training internship in 27 different firms of total 1540 students training in gastronomy education at higher education level in Turkey were reached by…