A Survey of the Control Process in Foodservice Laboratory Classes

• Robert J Harrington ^[1] ; Keith H Mandabach ^[2] ; Dawn VanLeeuwen ^[2] ; Wally Rande ^[3]
  1. [1] Nicholls State University

     Nicholls State University

     Estados Unidos

     
  2. [2] New Mexico State University

     New Mexico State University

     Estados Unidos

     
  3. [3] Northern Arizona University

     Northern Arizona University

     Estados Unidos

     

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• Localización: Journal of hospitality and tourism education, ISSN 1096-3758, Vol. 16, Nº. 1, 2004, págs. 47-55
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This study reviews control process techniques used by foodservice administrators and educators in the operation of foodservice laboratories. Sources of funding, purchasing procedures, cost controls, budget processes and results accountability were investigated. Results of the study indicate that many foodservice industry control processes are utilized in the operation of educational foodservice laboratories. Control process techniques varied significantly between public or private and 2-year or 4-year institutions. Future research considering institutional pressure impacts, control processes outside the scope of the current study, and the transferability of best practices in educational foodservice operations are suggested.