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…

The federal government spends about $10 billion each year to provide meals to over 30 million students through the National School Lunch and Breakfast Programs. However, a 2007 study estimated that of this amount, $860 million (8.6 percent) in school year 2005-2006 was paid improperly because of errors in the number of meals counted and claimed…

The role of farming previously dedicated mainly to food production changed with an increasing recognition of the multifunctionality of agriculture and rural areas. It seems obvious to expect that farmers and rural actors adapt themselves to these new conditions, which are innovative and redefine their job. In many regions farmers can increase…

We reviewed twelve studies that used the constant time delay (CTD) procedure to teach chained tasks to individuals with developmental disabilities from years 1996-2006. Variables analyzed include types of tasks that have been taught with the procedure, how effective CTD has been in teaching participants, and whether researchers have investigated…

This report is the successor to "Help Wanted: Projections of Jobs and Education Demand through 2018," in which researchers examined the connections between educational attainment and educational demand in the labor market. In this report, the authors update the jobs projected to be available through 2020, using a macro-micro modeling…

This paper focuses on how people working in the Swedish food production industry engage in in-service training by means of computer-mediated communication. The empirical material consists of archived chat log files from a course concerning quality assurance and food safety hazards control in the preparation and handling of foodstuff. Drawing on…

The toll of HIV/AIDS and drug abuse on economically disadvantaged women of color in the United States is a public health problem of epidemic proportions. Malnutrition, believed to be pervasive in this population, exacerbates the devastating health effects of addiction and HIV. This study documented dietary deficiencies in this population and…

It is not enough for students to acquire knowledge about how food is produced and processed; they must also come to understand the biological and environmental contexts in which food production, processing, and transportation take place. Through diagramming, students begin to understand that our food system has a series of interacting parts and…

This article reports that students are likely to see a sharp increase in the cost of on-campus meal plans this fall, as rising food prices have sent some college food-service operations into deficits and have forced many to get creative with their fixed budgets. As the cost of food has soared, many dining halls have focused more on reducing…

The primary goal of the Summer Food Service Program (SFSP) is to provide nutritious meals to children in low-income areas when school is not in session. This issue of "Nourishing News" focuses on SFSPs. The articles contained in this issue are: (1) Is Your Summer Food Program Financially Fit? (Jean Zaske); (2) Keeping the…

Over the past few years, several food recalls, such as for beef and peanut products, have affected schools. It is especially important that recalls affecting schools be carried out efficiently and effectively because young children have a higher risk of complications from food-borne illnesses. GAO was asked to determine how federal agencies (1)…

Purpose: The purpose of this paper is to argue that it is important to focus on the apprentices' collaborative learning processes when addressing issues of learning transfer. Design/methodology/approach: The claims about the importance of addressing processes of collaborative activities and learning in relation to learning transfer are based on…

Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-science majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific concepts, which would normally be discussed in a typical introductory chemistry course, in the…

This article profiles Cashton (Wisconsin) Public Schools Superintendent Brad Saron. Saron has always had a passion for technology. He has brought his personal passion for technology to bear in his job as superintendent of the 584-student Cashton Public Schools. As a principal and then as superintendent, he introduced iPod Touches, iPads, wireless…

Public colleges and universities today are more than institutions of academic study. They play a role in the economic and social life of their communities by engaging in partnerships aimed at enhancing their scope and brand image. This paper suggests these partnered activities do more than just manage costs and replace state support during…