With competition in the gaming industry intensifying, customer satisfaction may hold the key to the long-term fi nancial success of a casino. The primary goal of this explora tory study was to develop and test a model for gaming cus tomer satisfaction. The model is based on four constructs: Experiential Affect/Atmosphere, Chance of Winning, Cus tomer Service, and Process. A regression analysis using three of the four constructs as independent variables explained 57% of the variance in slot machine customer satisfaction. There is a need for further research to identify the additional variables that affect gaming customer satisfaction.

A pilot study was conducted to identify eating patterns, food sources, and nutritional problems among a limited population of older homeless women located in a large urban area. Most of these women's food came from shelter meals, and their food intake was inadequate for most nutrients. The availability of fruits, vegetables, dairy products, and whole grains was very limited. Foods high in saturated fats and simple carbohydrates provided most of their caloric intake. Although some women were obese, most were found to have low BMI and mid-arm muscle mass area measurements indicating low body fat stores and potential muscle wasting.

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Food safety management poses a continual challenge for the commercial food service industry. Deficiencies in employee food safety knowledge and poor attitudes toward the importance of food safety can result in practices that increase the risk of foodborne illness. The purpose of this study was twofold: (1) to assess and compare the food safety knowledge and attitudes of employees in fine dining and quick service restaurants; and, (2) to validate a measurement instrument used in prior research about food safety management. In this study, quick service restaurant employees had a lower composite score on their overall knowl-difference between the two groups was found in their knowledge and attitudes toward the critical control points of cooling and reheating. However, significant differences between the two groups in the other three areas (cross-contamination, home practice and safe handling practice) were not found. The results of this study are potentially useful for researchers and managers involved with food safety training.

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