Purpose/Objectives: This study investigates the methods and strategies adopted by CNDs in southeastern U.S. schools to maintain efficient and safe school meal distribution during COVID-19 challenges. Methods: This exploratory sequential mixed methods study was guided by a conceptual resilience capacity model for assessing resilience capacity in…

Background: The Summer Food Service Program (SFSP) provides free and nutritious meals to children under age 18 during out-of-school times. During the COVID-19 pandemic, Maryland sponsors served over 9.5 million meals to children through an expanded version of the SFSP. This study aimed to explore and compare the factors that enabled 2 SFSP…

Purpose/Objectives: The objective of the present study was to determine school food procurement amounts (weight and cost) in two Mississippi school districts to illustrate the potential economic and agricultural impacts of purchasing local foods for use in school meals. Methods: School food procurement data from two school districts similar in…

For Native American students planning to attend college or university, an Indigenous-friendly campus environment and robust resources are central for their success as students and community members. But what does this look like? The authors reflect on their own experiences, and set out to answer this question by considering the variety of ways…

The total annual separation rate for the accommodations and food services industry for 2021 was 86.3%. Food service leaders care about high turnover intentions as it leads to increased turnover, negatively impacting service, and profitability. Grounded in job embeddedness theory, the purpose of this quantitative correlational study was to examine…

Involving students in school improvement can yield many benefits for students and promote meaningful change in educational practices and policies. In this qualitative study, we centered the voices of Mongolian adolescents by soliciting their suggestions for improving safety and support in their schools. Reflexive thematic analysis was used to…

The purpose of this study was to examine the level of knowledge and skills related to food decoration, and to identify consistent study activities for each academic year in the food service industry's student program through correspondence analysis. The population was 304 people. The results demonstrated a high level of knowledge and behavioral…

Purpose/Objectives: This study explores what school catering staff (nutrition program personnel) in the United Kingdom (UK) perceive to influence adolescents' food choices during the school day with observational research at school dining centers. Methods: Three middle schools in Wales, United Kingdom took part in the triangulated qualitative…

The purpose of the study was to explore frontline employee perceptions of the value of their training and how it affected their on-the-job performance. To support this purpose, there were three research questions: "What are quick serve frontline employee perceptions of the scope and value of the frontline employee certification course?"…

Purpose/Objectives: The purpose of this study was to identify the ways in which the COVID-19 pandemic affected foodservice operations within urban Kansas childcare centers. Methods: Three COVID-19-related questions were added to an online survey of Child and Adult Care Food Program (CACFP) participating childcare centers located throughout Kansas.…

Purpose/Objectives: The average Healthy Eating Index-2015 (HEI) score for children 2-17 years is 53.9/100, which needs improvement. HEI scores for dietary quality (DQ) directly and positively impact children's health, academic performance, and their future. Because school Child Nutrition Programs impact a large proportion of U.S. children, it is…

This article outlines a collaboration between staff from the Baltimore City Public School district Food and Nutrition Services and the Baltimore Museum of Industry. The Food for Thought project honors the frontline food service workers who nourished Baltimore students throughout the pandemic and inspires action to address food insecurity. A…

When students are food insecure, they often encounter adverse health, social, and academic outcomes, including harm to cognitive functions, mental health, and academic performance. Additionally, compared to food secure peers, students struggling with food insecurity are 43 percent less likely to graduate from college with a two- or four-year…

The U.S. Department of Agriculture (USDA) recently released an update to the nutrition standards schools must meet in the breakfasts and lunches served to more than 30 million children. The last time USDA fully updated school meal standards was in 2012. Research on the impact of those changes found that the nutritional quality of school meals…

The study aims to develop speech interaction skills in language learning of pre-service restaurant managers with focus on professional skills -- decision-making in conflict and non-conflict communication situations using business simulation games; to explore the effectiveness of GPTChat as a tool for the development of students' speech interaction…