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Articles 1 - 3 of 3
Full-Text Articles in Business
Future Of Culinary Education, Marie Antoinette Madrid
Future Of Culinary Education, Marie Antoinette Madrid
Hospitality Graduate Student Scholarship
Culinary arts school have been created to supplement the hospitality industry’s workforce need. However, in recent years with decline in enrollment and the increased number of successful chefs that do not have a culinary background poses the question of the relevance of culinary art schools. This research paper attempts to identify the significance of formal culinary education in the industry or if simply the information taught requires an update according to the recommendations of culinary professionals. The framework consists of secondary research and findings will clarify and reinforce the need for culinary art schools and the improvement of their curriculum.
Hybrid Graduate Education: Assessing Student Comfort With Technology Interventions, Martin Sivula
Hybrid Graduate Education: Assessing Student Comfort With Technology Interventions, Martin Sivula
Technology
This pilot study examines a cohort of fourteen, doctoral, graduate students over the last year and one-half of their hybrid (both face-to-face and on-line) program. This study’s purpose was to determine their level of comfort with the new technologies (Web 2.0 software) both before and after intended learning interventions. Several theoretical models concerning technology users’ preferences, attitudes, tasks, Task-Technology Fit (TTF), and student engagement provided frameworks for a conceptual model for the eventual course design, assignments, and learning interventions (Hersey & Blanchard, 1977; Davis, 1986; Davis et al., 1989; Goodhue & Thompson, 1995; Zigurs & Buckland, 1998; Kearsley & Shneiderman, …
Obesity, Educational Attainment, And State Economic Welfare, Martin W. Sivula Ph.D.
Obesity, Educational Attainment, And State Economic Welfare, Martin W. Sivula Ph.D.
MBA Faculty Conference Papers & Journal Articles
For the first time in history, estimates of the overweight people in the world rival estimates of those malnourished. The World Health Organization (WHO, 2002) ranked obesity among the top 10 risks to human health worldwide. In the early 1960s, nearly half of the Americans were overweight and 13% were obese. Today some 64% of U.S. adults are overweight and 30.5% are obese. Even more alarming, twice as many U.S. children are overweight than were twenty years ago, a 66% increase. Non-communicable diseases impose a heavy economic burden on already strained health systems. Health is a key determinant of development …