The effects of shiftwork can be complex and nonuniform. This study was conducted to determine the dietary patterns, behavioral/health perceptions, and nutrition knowledge of smoking and nonsmoking foodservice shiftworkers. Data were collected with the use of a questionnaire and food frequency list. Seventy- seven participants were used in the study: 41 smokers and 36 nonsmokers. These participants were employees of the Virginia Polytechnic Institute and State University foodservice system. Each was employed on a full- time basis and was considered to be bluecollar status. The smoking foodservice shiftworkers perceived a higher number of diagnosed medical conditions than the nonsmokers. They also consumed significantly less food than the nonsmokers in five of the six food/drink groups as indicated on the food frequency list. No significant differences were determined between smokers and nonsmokers for nutrition knowledge, food type selection- (sweets, fast foods, convenience foods/beverages, and cafeteria served foods), restfulness/relaxation, overall health perception, and organizational lifestyle. The need for smoker cessation education and for information regarding nutrition and health practices was identified by this study. Further investigation into each of the various aspects of this study is warranted. / Master of Science / Bibliography: leaves 69-72.

Little attention has been paid in the literature to participant perception of, and attitudes toward, program and service quality in the congregate meals program. Based upon the scarcity of knowledge in this area, managers and participants in the Title III C meals program in Montgomery County, Maryland were surveyed to explore how differences in perception of program and service quality affect participant acceptance and evaluation of the program. A nutrition monitoring instrument was designed for managers at 14 meal sites to assess major components of the food service operation. A survey addressing participant perception of meal quality, meal acceptance, program administration and management, and food service personnel was designed and administered to 264 participants. The two surveys contained 17 identical or similar questions to identify any perceptual differences. Several social variables such as age, educational level, sex, marital status, living arrangement and acquisition of information about the program were found to significantly influence participant response to certain questions. Significant differences in perception between managers and participants were found in response to questions regarding availability of nutrition education lessons, need for therapeutic diets, adequacy of program transportation, temperatures at which food was served, and the degree to which substitutions were made for posted menu items. The results of this research will be used to make suggestions for program planning and evaluation, as well as to aid in continuous quality assurance. / Master of Science

The purpose of this study was to develop an Institution Administration program to be taught at the undergraduate level at the Virginia Polytechnic Institute. Institution administration programs in other land-grant colleges and universities were studied and recommendations for such programs were obtained from directors of approved dietetic internships. An institution administration program comprised of a course in institution management and organization and a course in institution administration experience was developed. The program developed was in agreement with institution administration programs offered in other colleges and universities end recommended by directors of internships. The two courses making up the institution administration program were taught at the Virginia Polytechnic Institute fall quarter, 1960 end winter quarter, 1961. At the termination of winter quarter, 1961, the program was evaluated for effectiveness and recommendations for further development of the program were made. / Master of Science

A descriptive survey was sent to 434 food service and lodging companies May, June, and August of 1983. The objective of this survey was to investigate and assess current cash management practices. A response rate of 21.89% was received. After the surveys were returned, results were analyzed in two ways: by frequency distribution tables and hypotheses testing. The frequency distribution tables described the results of the data. Hypotheses testing described the relationship between the independent variables, which are; the percent of assets held as cash, dollar value of net corporate assets, and level of revenue, and the dependent variables, which are prescriptive cash management techniques. Survey results concluded that the larger the firm, as measured by asset base and level of revenue, the more sophisticated its cash management practices. Larger firms, as measured by asset base and level of revenue, more often follow prescriptive cash management practices than smaller firms. Based on the conclusions of the Survey of Cash Management, it is recommended that small firms follow theoretical cash management practices. / M.S.

Five areas of hospital foodservice management, including; Inpatient Services, Cafeteria Services, Special Foodservices, Out-of-Hospital Services and Consolidation of Services, were studied to determine the impact of the 1983 Medicare Prospective Payment System. Ten Kentucky hospital foodservice directors were surveyed by phone. The Prospective Payment System had an impact on all areas of foodservice management, especially in the Inpatient Services. Foodservice directors developed cost containment and revenue generating programs in response to the DRG's. Note: The author has requested that her vita be removed from this Electronic Theses and Dissertation. / Master of Science

A three-day food intake was recorded for 100 elderly patients who were subsequently interviewed to determine the relationship of income level, educational level completed, and sex of the person with the nutrient intakes of these patients. Three-day caloric and nutrient intakes were recorded and compared to the 1974 Reconmended Daily Allowances (RDA). Mean intake for a three-day period of seven nutrients showed patient averages met at least 100 percent of the RDA for all nutrients except calcium. The females had a mean intake of ninety-six percent of the RDA for calcium. The patients with the lower incomes had dietary patterns that were less adequate than the patterns for those with higher incomes, and these patients ate more carbohydrate and less protein than did the patients with higher income. Nutrient intake was increased for the patients as their level of education increased. There were no significant differences in the nutrient intakes between sexes. The males had a higher nutrient intake and had a higher percentage of protein in their diets than did the females, however, the differences were slight. It was concluded from the above results that certain beneficial changes in the study menu could be made. Especially important areas such as calcium and fat intake may need modification at some time in the future as more light is shed on these areas. / Master of Science

This exploratory and descriptive study examined the information needs, sources and uses of Chief Financial Officers in the Hospitality Industry, for strategic capital investment decision making. The amount of environmental scanning currently being conducted for use in the strategic capital investment decision making process was also investigated. A survey questionnaire was used to gather information from 200 Chief Financial Officers. 46 questionnaires were returned, resulting in a response rate of 23.00%. Content analysis and statistical analysis were used to analyze the the data collected. Content analysis of publications cited was used to identify which areas of the environment were emphasized as most important to Chief Financial Officers for strategic capital investment decision making. The economic sector clearly dominated the literature, though there does appear to be a need for more adequate information concerning all segments of the external environment (Social, Technological, Political, and Economic). Finance executives were found to rely much more on external documentary sources of strategic information, than on internal or personal sources. Newspapers and trade journals were perceived to be the most important sources of external strategic information, and were also the most frequently cited sources. Based on the results of the statistical analysis conducted, there is a relationship between the size and complexity of an organization, and the amount of information needed by decision makers in the organization. In organizations without an environmental scanning function, it was found that the marketing and research & development functions were more involved in environmental scanning; and in organizations with neither an environmental scanning nor a research & development function, the accounting function was more involved in environmental scanning. / M.S.

The purpose of this study was to determine the practicality of quick-frozen, fresh and canned vegetables in quantity feeding operations of a college residence hall cafeteria.

Hundreds of universities, colleges and institutions graduate students yearly with some form of culinary education. To date, limited research has been conducted to examine the perceived value of formal culinary education on industry career success from the perspective of those who conduct the majority of the hiring of culinary positions. This dissertation examined the perceived value of formal education in culinary arts and its relationship with industry success from the perspective of Canadian professional chefs.... Though the population for this study was Canadian professional chefs who were members of the Canadian Culinary Federation, the results of this study may be useful to both current and future culinarians who are pursuing or contemplating pursuing formal culinary education in other countries, especially the United States....Institutions that provide formal culinary education will find this important as they come under increased scrutiny from stakeholders to demonstrate the value of the investment students make in terms of tuition and associated costs. / by Colin Philip Roche / Thesis (Ph.D.)--Florida Atlantic University, 2012. / Includes bibliography. / Electronic reproduction. Boca Raton, Fla., 2012. Mode of access: World Wide Web. / System requirements: Adobe Reader. / Mode of access: World Wide Web.

Doctor of Philosophy / Department of Hotel, Restaurant, Institution Management and Dietetics / Carol W. Shanklin / Protection motivation theory (PMT) was used in this study to investigate food service directors' food bioterrorism risk perception and their intentions to implement a food defense management plan in their operations. A cross sectional study using the self administered survey was conducted to test hypotheses. All measurement items for the construct of interests were assessed using a 7-point Likert type scales. Questionnaires were mailed in March 2007 to a national sample of 2,200 randomly selected on-site food service directors employed in school districts and healthcare operations. A total 449 usable completed questionnaires were received. Descriptive statistics were performed to investigate directors' perceptions, motivations and intentions independently. Before testing the actual hypotheses, confirmatory factor analysis was conducted to assess reliability and construct validity of the measurement model. Food service directors perceived that the result of a food terrorist attack would be severe but the chances it would occur in their operations is limited. They agreed that implementation of a food defense management plan would be effective to address food terrorism issue in their operations. They were highly motivated to protect the operation from an attack and to avoid the risk of terrorism and intended to implement a food defense plan in their operation. Based on the hypotheses testing, results revealed that motivation to protect the operation against food bioterrorism is higher when directors perceived a higher level of risk (severity and vulnerability), rated the effectiveness of a food defense management plan in protecting the operation high, and perceived that their operations were able to implement it. In turn, high level of motivation to protect the operation led to higher level of implementation intention. Results of the study can be used to design communication resources developed to enhance food service directors' intention to implement a food defense management plan. Educational and informational resources related to intentional food contamination and its defense should emphasize response efficacy and possibility perception.