The use of technology in educational settings, whether in academia or industry, is becoming a more common and accepted method of course delivery. Just-in-time (JIT) education refers to Web-based education that students may access at any time and in any place and that is not confined to specific classrooms or time schedules. An instructional model is described that allows for the evaluation and comparison of JIT and traditional educational methods. The model is based on the theoretical concepts of JIT education, critical thinking, collaborative learning, and user acceptance of technology. The evaluative aspect of the model is presented through seven propositions that provide a platform for educational research in this area. The use of this model could assist hospitality education programs in developing and evaluating course offerings that incorporate the use of technology and the World Wide Web.

The customer in the foodservice encounter utilizes a decision-making process to make choices which result in a service outcome defined by both tangible and intangible products. The Customer Responsibility-Interaction Grid is proposed as a way to analyze customer involvement in service encounters. Training focus is also discussed

No abstract

Hot-and cold-boned (HB and CB, respectively) restructured beef roasts were cooked in either: a conduction oven, convection steamer, low temperature cook/hold over or low temperature controlled humidity cook/hold oven. CB roast cooked in the conduction oven had higher cooking yields and lower shear values than CB roasts prepared by convection and low temperature controlled humidity cook/hold oven. HB roasts, cooked in the conduction oven, also had slightly higher cooking yields than other methods. No differences for shear values were apparent for HB roasts cooked in the various ovens. A sensory panel indicated CB and HB roasts had a browned beefy flavor, were juicy and moderately blended with little aftertaste. Restructured roasts are satisfactory for food service/institutional use but differences in yield and tenderness due to cooking method should be recognized.

No abstract