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Browsing Hospitality Management and Dietetics by Title

Browsing Hospitality Management and Dietetics by Title

Now showing items 6-25 of 31

Dimensional roles of justice on post-recovery overall satisfaction and behavioral intentions: Tests of casual dining experiences

Ok, Chihyung; Back, Ki-Joon; Shanklin, Carol W. (2006)

This study examined dimensional roles of justice on post-recovery overall satisfaction (OS), revisit intention (RI), and word-of-mouth intention (WOM). A 2x2x2 factorial design using experimental scenarios was used to test ...
Efficacy of cooling beef taco meat and steamed rice in United States school foodservice operations

Olds, David A.; Roberts, Kevin R.; Sauer, Kevin L.; Sneed, Jeannie; Shanklin, Carol W. (2013)

Food is frequently cooked, cooled and reheated for service at a later time in schools and other foodservice operations in the United States [US]. Inadequate cooling of food has been associated with foodborne illness. The ...
Factors Influencing Customer Satisfaction or Dissatisfaction in the Restaurant Business Using AnswerTree Methodology

Hwang, Jinsoo; Zhao, Jinlin (2010)

In the restaurant business, customer satisfaction can be linked directly to restaurant sales; thus, it is important to identify which perceived quality factors more strongly affect customer satisfaction or dissatisfaction. ...
Food Safety Knowledge and Behaviors of Women, Infant, and Children (WIC) Program Participants in the United States

Kwon, Junehee; Wilson, Amber N.S.; Bednar, Carolyn; Kennon, Lisa (2008)

Although the incidence of foodborne illnesses has declined, thousands of cases are still reported in the United States. In conjunction with industry efforts to reduce foodborne pathogens, consumers play an important role ...
Food safety practices lacking in independent ethnic restaurants

Roberts, Kevin R.; Kwon, Junehee; Shanklin, Carol W.; Liu, Pei; Yen, Wen-Shen (2011)

This study compared compliance with the Food Code between ethnic and non-ethnic restaurants and identified specific food safety practices needing improvement. Frequencies for 275 individual Kansas Food Code violations and ...
Food safety training and foodservice employees' knowledge and behavior.

Roberts, Kevin R.; Barrett, Betsy B.; Howells, Amber D.; Shanklin, Carol W.; Pilling, Valerie K.; Brannon, Laura A. (International Association for Food Protection, 2008)

Statistics show that 59% of foodborne illnesses are traced to restaurant operations. Food safety training has been identified as a way to assure public health, yet evidence supporting the effectiveness of training has been ...
Food safety training needs assessment for independent ethnic restaurants: review of health inspection data in Kansas

Kwon, Junehee; Roberts, Kevin R.; Shanklin, Carol W.; Liu, Pei; Yen, Wen S.F. (International Association for Food Protection, 2010)

Each year, commercial foodservice operations in the United States serve over 70 billion meals/snacks. The majority of foodborne disease outbreaks have been attributed to commercial foodservice establishments, and independent ...
Food safety training requirements and food handlers' knowledge and behaviors

Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Roberts, Kevin R.; Barrett, Betsy B.; Howells, Amber D. (International Association for Food Protection, 2008)

Very little research has evaluated how different types of food safety training requirements in foodservice establishments affect food handlers' performance. Foodservice employees (n = 242) from randomly selected restaurants ...
Generalizing survey results from student samples: Implications from service recovery research

Ok, Chihyung; Shanklin, Carol W.; Back, Ki-Joon (2008)

Using college students as research subjects in consumer research may or may not be appropriate. This paper discusses external validity of research findings using student subjects as surrogates for consumers in experimental, ...
The growing importance of food and culinary knowledge and skills in dietetics practice

Canter, Deborah D.; Moorachian, Mary Etta; Boyce, Janice (2007)

Do food and nutrition professionals have adequate competence in the food and culinary sciences to comfortably and confidently translate clinical recommendations into practical applications? Knowledge of food is critical ...
Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviors

Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Howells, Amber D.; Roberts, Kevin R. (2008)

Current national food safety training programs appear ineffective at improving food safety practices in foodservice operations, given the substantial number of Americans affected by foodborne illnesses after eating in ...
Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74[degrees]C.

Olds, D.A.; Mendonca, A.F.; Sneed, J.; Bisha, B. (2006)

The influence of four food service cooling methods (CM) on growth of Clostridium perfringens ATCC 10388 in cooked turkey roasts was evaluated. Raw whole turkey roasts were inoculated with C. perfringens spores (~4.23 log ...
Intervention improves restaurant employees' food safety compliance rates

Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Roberts, Kevin R.; Barrett, Betsy B.; Howells, Amber D. (2009)

Abstract: Purpose – This paper aims to evaluate the relative effectiveness of four-hour ServSafe® food safety training, a theory-based intervention targeting food service employees' perceived barriers to implementing food ...
An investigation of college and university foodservice administrators' perceptions of food waste reduction activities and food waste disposal methods

Kwon, Sockju; Bednar, Carolyn; Kwon, Junehee; Bush, Rose (2010)

This study was designed to investigate foodservice administrators’ perceptions regarding food waste management (FWM) in college and university foodservice operations. Research methods included focus groups and a national ...
Labor productivity standards in Texas school foodservice operations

Sherrin, A. Rachelle; Bednar, Carolyn; Kwon, Junehee (2009)

Purpose of this research was to investigate utilization of labor productivity standards and variables that affect productivity in Texas school foodservice operations. A questionnaire was developed, validated, and pilot ...
Management matters

Gould, Rebecca A.; Canter, Deborah D. (2008)

Fewer than 50% of registered dietitians (RDs) supervise personnel and 76% have no budget authority. Because higher salaries are tied to increasing levels of authority and responsibility, RDs must seek management and ...
Mixed findings on service recovery paradox: An illustration from An experimental study

Ok, Chihyung; Back, Ki-Joon; Shanklin, Carol W. (2007)

The purpose of this study was to test the service recovery paradox and double deviation on customers' overall satisfaction considering definitional and methodological issues. This study employed a scenario experimentation ...
Modeling roles of service recovery strategy: A relationship-focused view

Ok, Chihyung; Shanklin, Carol W.; Back, Ki-Joon (2005)

This study proposed and tested a theoretical model consisting of antecedents and consequences of recovery satisfaction using scenario experimentation with three dimensions of justice manipulated at two levels each (2x2x2 ...
Predicting congregate meal program participation: applying the extended theory of planned behavior

Lee, Kuei-I; Gould, Rebecca A. (2012)

Authorized under Title III-C of Older Americans Act, congregate meal programs provides individuals 60 years of age and older nutritious meals in senior centers. Declining participation in recent years underscores the need ...
Restaurant employees' perceptions of barriers to three food safety practices

Howells, Amber D.; Roberts, Kevin R.; Shanklin, Carol W.; Pilling, Valerie K.; Brannon, Laura A.; Barrett, Betsy B. (2008)

Limited research has been conducted to assess employees' perceptions of barriers to implementing food safety practices. Focus groups were conducted with two groups of restaurant employees to identify perceived barriers ...

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