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Doctor of Philosophy / Department of Hospitality Management and Dietetics / Deborah Canter / Chihyung Ok / As the number of older adults increases so does the demand for housing and personal care needs. The continuing care retirement community is unique from other senior care facilities as it provides a continuum of housing and care that caters towards an individual’s need. Foodservice is often utilized to attract older adults into retirement facilities. Such service would give residents additional opportunities to socialize with service workers as well as other patrons of the restaurant. Yet, few studies have focused on the roles of food and dining service on resident’s satisfaction with foodservice and their quality of life. Study 1 examined the relationships between residents’ perception of individual customer orientation of service employee dimensions: technical skills, social skills, motivation, and decision-making authority, with relational benefits, satisfaction and subsequent behavioral outcomes: repurchase intention and word-of-mouth. Study 2 explored the moderating effects of resident’s activity involvement and food involvement on the relationships between rapport, dining-need satisfaction and resident’s quality of life. To achieve the objectives of these studies, 412 continuing care retirement community residents from five facilities completed a self-report questionnaire. Of these, 354 were used in study 1 and study 2. Findings of the structural equation modeling (Study 1) suggested that resident’s perception of foodservice employee’s technical skills, social skills and motivation were important determinants of confidence and social benefits that led to residents’ overall satisfaction with foodservice. Satisfied resident-consumer is likely to engage in word-of-mouth and repurchase intention. Results of hierarchical multiple regressions (Study 2) revealed that perceived rapport and resident’s dining-need satisfaction are positively related to resident’s quality of life. This study also found that activity involvement and food involvement moderated the relationships between rapport and dining-need satisfaction with quality of life respectively. That is, the more involved resident has an improved quality of life.

Doctor of Philosophy / Department of Hospitality Management and Dietetics / Carol W. Shanklin / This study used two operational research components to explore strategies to decrease waste in university dining facilities. Component one assessed students’ beliefs and behaviors toward food waste in a selected dining center. The relationships between students’ food waste behavior, sustainability beliefs, and demographics were evaluated with the use of a self-administered survey and continual food waste monitoring. This study also assessed whether simple prompt-type message interventions had an impact or if the addition of more personally relevant feedback-based data elicited a greater change in consumer beliefs and behaviors On average, more than 57 grams of edible food was left on each tray. Food waste behaviors were not influenced by demographic factors. Individuals with higher levels of food waste beliefs also disposed of less edible food items. The simple prompt-type messages stimulated a 15% reduction in food waste. The addition of more personalized feedback-based messages did not stimulate a change above that of the prompt message. These findings indicate that simply making university students aware of the topic of food waste may be useful in improving their behaviors. Component two evaluated the operational feasibility of implementing tray free dining at Kansas State University Dining Services. Telephone interviews with managers of university dining facilities involved in tray free dining were conducted to identify best practices. Focus groups of students were used with a written survey to gain insight into their perceptions of tray free dining. Benefits included: decreased waste, reduced chemical, resource, and food costs, and improved student satisfaction. Managers identified complaints and dining room cleanliness as negative outcomes. Student involvement, education, and communication were strongly recommended by both managers and students. This research supports the recommendation to consider the implementation of tray free dining at Van Zile. Decreased costs, improved satisfaction, and positive public perception are likely positive outcomes.

Doctor of Philosophy / Department of Hospitality Management and Dietetics / Elizabeth Barrett / Water is essential for many aspects of daily life including restaurant operations and is necessary for generation and service of properly produced, safe food. However, water is becoming more scarce and expensive due to climate change, infrastructure needs, governmental budget constraints, and shifting water sources. The purpose of this study was to develop benchmarks for water usage and costs for casual dining restaurants (CDRs) in Kansas and identify demographics that may impact water usage and costs. The population for the study was the 952 CDRs in Kansas. Stratified random sampling selected 60 restaurants from five Kansas demographic regions. Data were collected from the local municipal water utilities, Kansas Department of Revenue, Google’s Place Page, and through telephone or on-site interviews with a manager. Results for 221 of 300 (74%) CDRs that responded indicated that on average 1,766 gallons of water were used each day per restaurant, 12.79 per gallons per day for each seat, 68 gallons per employee, and 0.73 gallons per interior square foot. These results were as much as 69% lower than those from a 2000 study conducted by Dziegielewski et al. Significant demographics that impacted water consumption were season of year, population (F= 9.763, p≤.001), menu (F= 2.921, p≤.035), type of ownership (F= 56.565, p≤.000), water source (F= 10.751, p≤.032), irrigation (F= 46.514, p≤.001) and days open (F= 6.085, p≤.000). A stepwise linear regression model (F= 33.676, p≤.000) found ownership (β= -.329, p ≤ 0.000), irrigation (β= -.290, p ≤ 0.000), and population (β= -.176, p ≤ 0.003) impacted water consumption. For water costs, CDRs paid an average of $6.54 per 1,000 gallons of water consumed and had mean annual expenses of $5,026 on revenues of $2,554,254 which was the equivalent of a water cost percent of 0.42. Demographics that impacted water costs were season of year, region (F = 3.167, p≤ 0.015), and water source (F = 4.692, p≤ 0.032). However, a stepwise linear regression model (F= 4.485, p ≤ 0.036) found only water source (β= -.152, p ≤ 0.036) was an indicator of the percentage of revenues related to cost of water. This study did identify benchmarks for water consumption and water costs that can be used in the future by restaurateurs. The primary limitations of the study were that results can only be generalized to casual dining restaurants in Kansas. Future studies can be conducted with different types of restaurants in Kansas and with CDRs in other areas.

The presented thesis examines dining practices associated with ancient funerary rites, and representations of meals that decorated Roman tombs. Evidence for dining, and its significance in mortuary rites, comes from various sources: from pagan, Christian and Jewish literary examples that describe funerary and commemorative events, and archaeological material of food remains and dining installations at the cemeteries, to pictures of meals depicted on different media: cinerary urns and altars, gravestones, frescoes, mosaics and sarcophagi. The aim of this thesis is to investigate available sources, focusing mainly on pictorial representations of late Roman and early Christian dining in order to assess the purpose of decorating the tombs with convivial images. The thesis begins with a discussion of how the Roman catacombs were used by early Christians, and how they were perceived by the post-sixteenth-century explorers and researchers. As our understanding of the development of the subterranean cemeteries has changed over the past centuries, so has our view of the late ancient societies and their funerary practices. Chapter 1 investigates both written and archaeological evidence for Roman funerary meals (silicernium and novemdiale) and commemorative rites during several festivals for the dead (e.g. parentalia0or0rosalia) performed by families and members of collegia. This Chapter also presents the development of the funerary Eucharist, and discusses evidence for early Christian funerary prayer. Chapter 2 focuses on memorials decorated with diners reclining on klinai, which were intended to represent the status of the deceased. Chapter 3 discusses painted collective meal scenes represented on stibadia, which are differentiated according to their interpretation: Elysian picnic scenes, images representing status of the deceased, or refrigeria (commemorative events) held by family and collegia. This section also includes an investigation into early Christian convivial images, which portray biblical stories and refrigeria. Chapter 4 presents convivial images from the catacomb of SS. Pietro e Marcellino, which provide evidence of a group of foreigners who migrated to Rome. Chapter 5, the final chapter, presents collective meal scenes on sarcophagi, which depict mythological events and picnic scenes reflecting elite villa life style. However, a small group of early Christian examples were also designed to portray honorary meals. In conclusion, the thesis provides evidence for shared funerary practices amongst different religious communities in the Roman world. Additionally, in the majority of cases the dining scenes focus on the representations of the deceased (their status or profession) rather than any particular religious affiliation; while both pagan and Christian images of refrigeria were designed to strengthen, or substituted for, actual commemorative rites.

abstract: Background In the United States (US), first-year university students typically live on campus and purchase a meal plan. In general, meal plans allow the student a set number of meals per week or semester, or unlimited meals. Understanding how students’ use their meal plan, and barriers and facilitators to meal plan use, may help decrease nutrition-related issues. Methods First-year students’ meal plan and residence information was provided by a large, public, southwestern university for the 2015-2016 academic year. A subset of students (n=619) self-reported their food security status. Logistic generalized estimating equations (GEEs) were used to determine if meal plan purchase and use were associated with food insecurity. Linear GEEs were used to examine several potential reasons for lower meal plan use. Logistic and Linear GEEs were used to determine similarities in meal plan purchase and use for a total of 599 roommate pairs (n=1186 students), and 557 floormates. Results Students did not use all of the meals available to them; 7% of students did not use their meal plan for an entire month. After controlling for socioeconomic factors, compared to students on unlimited meal plans, students on the cheapest meal plan were more likely to report food insecurity (OR=2.2, 95% CI=1.2, 4.1). In Fall, 26% of students on unlimited meal plans reported food insecurity. Students on the 180 meals/semester meal plan who used fewer meals were more likely to report food insecurity (OR=0.9, 95% CI=0.8, 1.0); after gender stratification this was only evident for males. Students’ meal plan use was lower if the student worked a job (β=-1.3, 95% CI=-2.3, -0.3) and higher when their roommate used their meal plan frequently (β=0.09, 99% CI=0.04, 0.14). Roommates on the same meal plan (OR=1.56, 99% CI=1.28, 1.89) were more likely to use their meals together. Discussion This study suggests that determining why students are not using their meal plan may be key to minimizing the prevalence of food insecurity on college campuses, and that strategic roommate assignments may result in students’ using their meal plan more frequently. Students’ meal plan information provides objective insights into students’ university transition. / Dissertation/Thesis / Doctoral Dissertation Exercise and Nutritional Sciences 2019

abstract: This dissertation examines travelers’ innovation adoption and repurchase behaviors in the sharing economy. The central question is to what extent the tourism industry embraces service innovations in the sharing economy. Predicated upon behavioral reasoning theory, this research makes a contribution to the tourism study and diffusion of innovation literature, by exploring the influence of travelers’ reasonings in the innovation decision process. The dissertation follows a two-study format. The analysis contextualizes reasons for and against adoption, by incorporating appropriate constructs relevant to service innovations in social dining services (Study 1) and ride-sharing services (Study 2). An exploratory mixed methods approach is taken in both studies. The survey data and the semi-structured interviews are used to identify the context-specific reasons for and against adoption. And, a series of statistical analyses are employed to examine how reasonings influence intentions to adopt social dining services (Study 1) and intentions to repurchase ride-sharing services for the next trip (Study 2). The main results suggest that both reasons for and reasons against adoption have countervailing influences in the psychological processing, supporting the validity of the research models. The findings also reveal that different psychological paths in travelers’ adoption and repurchase intentions. In Study 1, the trustworthiness of service providers attenuates the reasons against adoption and enhances the likelihood of adopting social dining services in the pre-adoption stage. In Study 2, attitude strength functions as an additional construct, which mediates travelers’ attitudes and ultimately intentions to repurchase ride-sharing services for the next trip in the post-adoption stage. By developing and testing a framework comprising a set of consumers’ beliefs, reasonings for adoption and resistance, attitudes towards adoption, and behavioral responses to the sharing economy, the insights gleaned from this research allow practical recommendations to be made for service providers, platform providers, and policy makers in the tourism industry. / Dissertation/Thesis / Doctoral Dissertation Community Resources and Development 2019

Pottery is a kind of craft which requires retentive training. The only way to achieve each technique is to practice in repetition till the skill has been absorbed into the hands and body of the practitioner. The most obvious problematic achievement in pottery skill is ‘wheel throwing’ technique. With the long history in straight forward training, one needs to free the mind and allow oneself be a ‘copy machine’ in order to learn the technique properly. The paradox of traditional practice of having mastered the skill, but could not break through, is one of typical obstruction to many crafters. ‘Flood’ as theme for investigation in clay was an attempt to set up a method in order to find the ‘breaking through’ in term of ‘thinking’ and ‘making’ for traditional pottery practitioner to be relevant in the pace of contemporary surrounding. The investigation was planned to de‐familiarize my perception over my tradition and practice, and it was an eye‐opening to how I positioned myself personally and professionally to the discipline, the society and the world.

The interaction between culture and consumption of immigrants is an important research area in a number of fields including consumer behaviour, marketing, and ethnic studies. This article offers a specific look at issues related to the impact of acculturation on dining-out behaviour of Chinese immigrants living in the Greater Toronto Area in Canada, and the influence of individual factor of acculturation process (i.e., ethnic identification, length of residence, and age at immigration). This study focused on the similarities and comparisons between recent Chinese immigrants who have been in Canada for ten years or less and established Chinese immigrants who have been in Canada for more than ten years, in terms of their dining-out behaviour in the Greater Toronto Area. There were two samples, the recent Chinese immigrants and the established Chinese immigrants in this study. Snowball sampling was applied to recruit the total 30 participants (15 of each sample). The author started to recruit from two participants of each sample among her friends and relatives and asked the interviewers to recommend another two qualified participants. Semi-structures, in-depth interviews were employed in this study to explore the impact of culture, levels of acculturation, ethnic identity, situational factors of ethnic identification and dining-out behaviour. The interviews were audio-recorded by permission and conducted in the participant’s preferable language (in English or in Mandarin Chinese). Data analysis was guided by several previous conclusions and model in the literatures and conducted in both qualitative (coding) and quantitative (SPSS) methods. The findings resulted in some major conclusions. In terms of similarities, it is found that recent Chinese immigrants and established Chinese immigrants obtained restaurants information mostly from friends and relatives. They also searched on internet for other’s reviews, menus, and printable coupons. Secondly, result showed that Chinese immigrants perceived that because they have a long history of food, Chinese people are more willing to try different types of food when immigrated to Canada. Thirdly, situational factors such as peer influences played more significant role on dining-out decision making and self ethnic identifications than parental influences. In terms of differences, data indicated that among Chinese immigrants living in the Greater Toronto Area, recent Chinese immigrants had stronger ethnic identity to their original culture, and dined out more frequently than the established Chinese immigrants. Future, the result suggested that the highest level of Chinese ethnic food purchasing behaviour were reported by highest ethnic identifiers (ones who identified themselves as more Chinese). However, there was another important factor that influenced the levels of acculturation in dining-out behaviour more greatly than the length of immigration: the age at immigration. The study found that Chinese immigrants who immigrated at early age had the highest level of acculturation and identified themselves as more Canadian, while ones who immigrated at late life had the lowest level of acculturation and identifies themselves as more Chinese. The findings reflected the impact of culture and consumer acculturation in dining-out among Chinese immigrants in the Greater Toronto Area and could potentially contribute to the marketing implications to both ethnic and mainstream restaurant marketers. This study also gives some future thoughts on the exploration of more variables at individual differences, as well as other perspectives of research conducting such as from psychological or economic perspective.

Discourses surrounding the idea of the Freshman 15 are prevalent within the press and popular media. While college weight gain and eating and exercise practices have been attended to through the collection of survey data, to date no one has linked these trends to wider social and economic processes or contextualized them within the lives of college students. This thesis provides a description of the ways in which 22 college women came to anticipate and experience weight gain during their freshman year of college, as well as the practices they adopted that contributed to weight changes. I analyze this interview data through a discussion of the concept of risk, personal responsibility, and ideas about the female body, while pointing to broader political economic pressures that are changing the ways in which universities provide dining and recreation services to students.