Foodservice Management Educators’ Perspectives on Nutrition and Menu Planning in Student-Operated Restaurants

Mathews, Amanda; Patten, Emily Vaterlaus; Stokes, Nathan

doi:10.1016/j.jneb.2020.11.016

Cited by 6 publications

(3 citation statements)

References 20 publications

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“…Others indicated that a greater emphasis on nutrition would be a significant affordance to their education. Mathews et al [19] explored how SOR managers integrate nutrition principles into their programs and found that nutrition principles are taught in some programs but are not typically emphasized as a major component. Mitchell et al [35] found that nutritional competency is important for hospitality students, but its place is often undervalued in education.…”

Section: Discussionmentioning

confidence: 99%

“…Previous research has explored different aspects of SORs including the customer experience, the educational experience through the perspective of SOR managers, and the application of nutrition principles by SOR managers [17][18][19]. However, to date, no research has been conducted to examine the viewpoints of students within these programs.…”

Section: Introductionmentioning

confidence: 99%

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Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study

Clark,

Woodbury,

Patten

et al. 2023

Nutrients

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As there is a rapid increase in the consumption of food outside the home, it is essential that future foodservice managers are well prepared for their critical role in menu creation and nutrition care planning in a variety of foodservice establishments. Student-operated restaurants (SORs) are one method of experiential learning used to educate future foodservice managers. This study aimed to explore the students’ perceptions of their SOR experience and the extent to which nutrition concepts were incorporated in their program. This is a research area that has not been explored previously. For this study, a total of eighteen students from four universities were recruited via email to participate in interviews. Results from the qualitative thematic analysis of interview data revealed the following three overarching themes related to students’ SOR experience: (1) Interpersonal Relationships and Mentoring, (2) Assessment of Immediate Experience, and (3) Moving Forward, Added Value, and Growth. Regarding nutrition, while some students felt that nutrition principles were effectively addressed during their SOR experience, other students acknowledged a lack of nutritional emphasis in their SOR and expressed a desire for a greater application of the nutritional principles learned in other classes. The SOR experience described by students was rich as they developed a variety of relationships and skills.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study

Clark,

Woodbury,

Patten

et al. 2023

Nutrients

Self Cite

View full text Add to dashboard Cite

show abstract

“…This involves the production and processing of foods from breakfast to dinner for the community across a variety of institutions. There is growing recognition of the importance of providing good quality and nutrient-rich food in institutional settings [ 23 , 24 ], and also an understanding that dietary preferences and needs vary and include vegetarians, vegans, and a wide range of other nutritional conditions, such as food allergies [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study

Harris

Carins

Rundle‐Thiele

2021

IJERPH

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Breakfast is considered an important meal, especially for people who are about to commence a long or demanding workday, and for roles that may involve physical tasks and a requirement to remain alert and vigilant in potentially high-risk situations. This study looks at breakfast consumption influences within two workplace institutional settings, namely military and mining. Semi-structured interviews were conducted with military personnel (n = 12) and mining employees (n = 12) to understand their breakfast consumption behaviour at work and at home, and the associated behavioural influences. The interview questions were framed by social cognitive theory. Overall, cognitive and environmental influences were the most prominent influences on breakfast consumption, less evident were behavioural influences. A negative stereotype of workplace institutional food services emerged as one of the most significant barriers to breakfast consumption for those already at work. Considerations of environmental influences on behaviour may need to be broadened beyond physical barriers and social influences, to include perceptions of the behavioural environment. Programs that aim to increase breakfast consumption must create areas where their employees want to go. Food systems need to ensure nutritious, quality, and appealing food is available. Interventions need to increase participants’ knowledge, improve their attitudes, and create positive expectations for breakfast.

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Student Behavior Analysis System in Smart Campus Based on Data Mining Algorithm

Wang¹,

Mansour²

2023

Lecture Notes on Data Engineering and Communications Technologies

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Foodservice Management Educators’ Perspectives on Nutrition and Menu Planning in Student-Operated Restaurants

Cited by 6 publications

References 20 publications

Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study

Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study

Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study

Student Behavior Analysis System in Smart Campus Based on Data Mining Algorithm

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