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Direct linkWachenheim, Cheryl – Journal of Food Science Education, 2021
A situated learning exercise was employed to teach food safety content in agribusiness management classes at Renmin University in China. Pedagogical objectives included proficiency at identification and assessment of food safety risk factors, source causation factors, and risk mitigation strategies. Identified themes emerging from student ex-post…
Descriptors: Foreign Countries, Food Service, Food Standards, Safety
Ko, Wen-Hwa; Lu, Min-Yen – International Journal of Sustainability in Higher Education, 2022
Purpose: This study aims to examine Taiwanese hospitality students' self-reported professional competence in surplus food management and assess the usefulness of their university training in this area. Using the importance-performance analysis (IPA) method, it is possible to obtain a clearer understanding of the priority order of the items that…
Descriptors: Foreign Countries, Hospitality Occupations, Competence, Food Service
Ahmed, Selena; Byker Shanks, Carmen; Lewis, Martin; Leitch, Alicia; Spencer, Caitlin; Smith, Erin M.; Hess, Dani – International Journal of Sustainability in Higher Education, 2018
Purpose: Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to generating food waste while serving as models in championing sustainability solutions. An experiential learning project was implemented as part of two university courses in a…
Descriptors: Food, Wastes, Sustainability, Higher Education
Fahrer, Robert F.; And Others – 1976
In an attempt to begin assessing perceived needs of Washington State University students living in this institution's residence halls, the Department of Residence Living sought the responses to a 106-question survey. The general residential living areas assessed were: Personal Development; Residence Hall and General University Social and…
Descriptors: College Students, Dormitories, Food Service, Higher Education
Rogalla, Edward V. – 1992
Research was conducted to determine areas of strengths and weaknesses of the Food Service/Hospitality Management program of Ferris State University (Michigan). The study examined graduates' perceptions of the preparation they received and of the adequacy of their preparation for the hospitality industry. A literature review focused on strategies…
Descriptors: Associate Degrees, Bachelors Degrees, College Graduates, Communication Skills
Download full textTreat, Kathryn R.; And Others – 1995
The "Building Bridges" Leadership/Mentor Project developed a model leadership intern experience with emphasis on minority group involvement. It had four goals: to foster an environment in which cultural diversity was understood and valued; to increase work force participation of minority groups; to provide opportunities for leadership…
Descriptors: Agricultural Education, Career Awareness, Demonstration Programs, Extension Education
Owens, Heather, Ed.; Thompson, Carole, Ed. – 2001
This document contains papers from a Pennsylvania conference on adult and continuing education research. The following papers are included: "Violence against Women: Looking behind the Mask of Incarcerated Batterers" (Irene C. Baird); "Refocusing Faculty Development: The View from an Adult Learning Perspective" (Patricia A.…
Descriptors: Acquired Immune Deficiency Syndrome, Adult Education, Adult Learning, Adult Literacy
