Resumen de A Survey of the Control Process in Foodservice Laboratory Classes

Robert Harringon, Keith H Mandabach, Dawn VanLeeuwen, Wally Rande

• 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.