In this paper, we describe an innovative design for a multidisciplinary service-learning course on supply chain management in the industrial distribution program housed in the College of Engineering at a large research university in Texas. The purpose of this course was to increase students' technical expertise and build a mindset and skills…

This Research and Development study developed and validated a localized Science, Technology, Engineering, and Mathematics (STEM) Competencies for Food and Beverage Services (FBS) level II trainees. Twenty-five (25) FBS NC II trainees from General Santos National School of Arts and Trades participated in the study; 72% were female, 28% were aged…

The COVID-19 pandemic not only affected the health of millions of people across the country, but the accompanying disruption to economic life had impacts on the financial wellbeing of many households. This has been compounded by an ensuing cost of living crisis, with energy bills and food prices rising rapidly. This briefing, analysing survey…

Background: School breakfast is an important nutritional component of a student's day. Many schools operate a school breakfast program, but high schools have low rates of participation. This study aimed to investigate the economic impact on school food service, of expanding the school breakfast program to increase participation in high schools.…

Learners preparing to work in the food service industry should be equipped with food service terminology to enhance their communicative potential. The purpose of this study was to create a Food Service Word List (FSWL) to assist L2 learners of English in English for Specific Purposes classrooms. The Food Service Corpus (FSC) with a size of…

Objective: To describe norovirus outbreaks at colleges and universities. Participants: None. Conducted September 2016 to March 2018. Methods: College and university norovirus outbreaks reported to the US National Outbreak Reporting System (NORS, 2009-2016) or published and indexed by EMBASE, PubMed, and Web of Science (1985-2017) were analyzed.…

Developing healthy eating habits in childhood may support future healthy food choices. With most children spending some time outside of the home, child care facilities have the opportunity to positively influence children's eating habits. The purpose of this paper is to review recent research regarding foods served in child care settings and…

The federal government has a long history of investing in programs for feeding children, starting with federal aid for school lunch programs in the 1930s. Today, federal child nutrition programs support food served to children in schools and a variety of other institutional settings. The child nutrition programs support meals and snacks served to…

Context: International scholarship and policy tend to depict national structures governing Vocational Education and Training (VET) as uniform and devoid of internal differences. This macro perspective neglects the numerous processes at the meso and micro level that shape the structure and content of VET. This article focusses on professional…

Even before the COVID-19 crisis and its deep economic effects, over a million New Yorkers struggled with food insecurity--particularly in low-income communities of color. Because many families with children rely on meal programs provided to students during the school year, rates of food insecurity tend to increase sharply during the summer months.…

Purpose: This study aimed to investigate the influence of the perceived quality by students regarding their experiences in vocational schools in tourism, hospitality and food service on cognitive and affective responses (satisfaction, self-efficacy expectations and self-regulation strategies of motivation for learning - SRSML) and commitment…

In 2002 the Council of the Great City Schools and its members set out to develop performance measures that could be used to improve business operations in urban public school districts. The Council launched the Performance Measurement and Benchmarking Project to achieve these objectives. The purposes of the project were to: (1) Establish a common…

Although children frequently engage in creative activities (in which they make foods and objects by hand), the development and scope of children's thinking about handmade items is largely unexplored. In the present studies, we examined whether 4- to 12-year-old children at a local children's museum (54% girls, 46% boys; 51% White, 11% Asian/Asian…

All school districts have children attending who have special dietary needs due to a disability or a food allergy or intolerance. In order for these children to attend school, their dietary needs must be addressed since they are unable to eat meals prepared for the general student population. There is federal legislation which provides guidance…

Research shows that, despite the population growth rate of Latino/Hispanic communities across the U.S., they remain largely under-represented in professional and leadership roles across the country (Cruz & Blancero, 2016, p. 500). This underrepresentation is compounded when intersected with the gender wage gap. A study conducted by the…