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Full-Text Articles in Education

Moral Education For Sustainable Development: Exploring Morally Challenging Business Situations Within The Global Supply Chain Context, Jung Ha-Brookshire, Laura Mcandrews, Jooyoun Kim, Charles Freeman Jr, Byoungho Jin, Pamela Norum, Melody L.A. Lehew, Elena E. Karpova, Lesya M. Hassall, Sara Marcketti Sep 2017

Moral Education For Sustainable Development: Exploring Morally Challenging Business Situations Within The Global Supply Chain Context, Jung Ha-Brookshire, Laura Mcandrews, Jooyoun Kim, Charles Freeman Jr, Byoungho Jin, Pamela Norum, Melody L.A. Lehew, Elena E. Karpova, Lesya M. Hassall, Sara Marcketti

Apparel, Events and Hospitality Management Publications

This study presents the need for moral development education of current and future professionals so they can help build sustainable companies and global supply chains. Grounded in Ha-Brookshire’s moral responsibility theory of corporate sustainability, the authors explored a set of real-life business situations where business professionals experienced morally challenging dilemmas. The study was conducted within the context of the textile and apparel (TA) industry because of the global and fragmented supply chain nature of the industry. The real-life business situations were interpreted using Kohlberg’s moral development stage theory. The results of in-depth individual interviews followed by three focus ...


Impacts Of Scheduling Recess Before Lunch In Elementary Schools: A Case Study Approach Of Plate Waste And Perceived Behaviors, Catherine H. Strohbehn, Garth W. Strohbehn, Lorraine Lanningham-Foster, Ruth E. Litchfield, Carrie Scheidel, Patti Delger Apr 2016

Impacts Of Scheduling Recess Before Lunch In Elementary Schools: A Case Study Approach Of Plate Waste And Perceived Behaviors, Catherine H. Strohbehn, Garth W. Strohbehn, Lorraine Lanningham-Foster, Ruth E. Litchfield, Carrie Scheidel, Patti Delger

Apparel, Events and Hospitality Management Publications

Purpose/Objectives Recess Before Lunch (RBL) for elementary students is considered a best practice related to increased nutrient intakes at lunch, decreased afternoon behavioral issues, and increased afternoon learning efficiency; however, school characteristics, such as amount of time for lunch, offer vs. serve, and scheduling factors can influence implementation. A qualitative study to examine impacts of RBL on plate waste and school stakeholders’ perceptions of third grade students’ behaviors in three school districts in one Midwest state was conducted. The results were used to develop a guide that includes tools and best practices to assist schools in determination of recess ...


What Does It Mean To Follow? An Exploration Of A Followership Profile In Hospitality And Tourism, Cynthia S. Deale, Donald G. Schoffstall, Eric Adam Brown Apr 2016

What Does It Mean To Follow? An Exploration Of A Followership Profile In Hospitality And Tourism, Cynthia S. Deale, Donald G. Schoffstall, Eric Adam Brown

Apparel, Events and Hospitality Management Publications

Although leadership has received considerable attention from many scholars, much less research has focused on those who follow leaders; yet, followers contribute much to the success of an organization. This study explored the followership profiles of stakeholders in hospitality and tourism education. The findings summarize the followership dimensions of a sample of hospitality students, educators, and industry professionals. For each of the five followership dimensions the mean scores for industry professionals were rated higher when compared with students and educators, with courage to participate in transformation being the highest rated among all three groups. Implications for hospitality education are presented.


A Mixed Methods Approach To Examining Food Allergy Accommodation Efforts In Colleges And Universities, Kelly N. Abdelmassih, Lakshman Rajagopal, Susan W. Arendt Jan 2016

A Mixed Methods Approach To Examining Food Allergy Accommodation Efforts In Colleges And Universities, Kelly N. Abdelmassih, Lakshman Rajagopal, Susan W. Arendt

Apparel, Events and Hospitality Management Publications

This study examined food allergy accommodation practices and policies in colleges and universities (CU) using a two-phase explanatory sequential mixed methods design. Seventy-six (22.2% response) foodservice professionals responded to a national survey; 11 of whom participated in follow-up interviews. Most (74%) questionnaire participants reported departmental level food allergy policies existed at their institutions while 34% of participants reported presence of institutional level policies. Differences in the likelihood of published policies existed according to institutional demographic characteristics (e.g. institution type, foodservice management type), however findings suggest variability in CU foodservice professionals’ approaches to accommodations, regardless of policy presence.


Food Defense Best Practices Reported By Public School Food Authorities In Seven Northern U.S. States, Catherine H. Strohbehn, Carol J. Klitzke Apr 2015

Food Defense Best Practices Reported By Public School Food Authorities In Seven Northern U.S. States, Catherine H. Strohbehn, Carol J. Klitzke

Apparel, Events and Hospitality Management Publications

Purpose/Objectives This study reported food defense planning, training and best practices implemented in public schools in Montana, Wyoming, South Dakota, North Dakota, Iowa, Minnesota, and Wisconsin. Methods An internet-administered survey was sent to 1,501 school food authorities or food service directors (FSDs) in public schools. Survey items included frequency of implementation of 31 food defense best practices adapted from the work of Yoon and Shanklin (2007) and Yoon (2007). Focus was on practices relating to employee management, utility security, facility security, and communication. Additional items requested information about food defense planning, food defense training, operational, and demographic characteristics ...


Registered Dietitians In School Nutrition Leadership: Motivational Aspects Of Job Selection And Job Satisfaction, Susan W. Arendt, Linnette J. Dodson Oct 2014

Registered Dietitians In School Nutrition Leadership: Motivational Aspects Of Job Selection And Job Satisfaction, Susan W. Arendt, Linnette J. Dodson

Apparel, Events and Hospitality Management Publications

Purpose/Objectives This study examined motivational aspects related to selecting school nutrition leadership as a career by registered dietitians (RDs). Motivational aspects were defined as valued characteristics which influence individuals’ desires for specific work environments. Aspects of job satisfaction were also explored. Methods An online questionnaire was distributed to all active members (n = 219) of the School Nutrition Services Dietetics Practice Group (SNSDPG) in the Southeast Food and Nutrition Service (FNS) US Department of Agriculture (USDA) region as well as state agency directors (n = 8). Questionnaires collected information on motivational aspects influencing RD selection of school nutrition as a career ...


Students׳ Willingness To Use Response And Engagement Technology In The Classroom, Eric A. Brown, Nicholas J. Thomas, Lisa Y. Thomas Jul 2014

Students׳ Willingness To Use Response And Engagement Technology In The Classroom, Eric A. Brown, Nicholas J. Thomas, Lisa Y. Thomas

Apparel, Events and Hospitality Management Publications

Increased use of student response and engagement systems in the collegiate classroom environment is a growing trend in hospitality education. However, faculties have expressed hesitance in adopting this technology due to apprehension of students. This purpose of this paper is to share the results of a survey given to undergraduate hospitality students at Iowa State University about their willingness and ability to use these systems. When analyzing the data from the 413 respondents, the results show students are in fact able and willing to use a classroom response and engagement system in order to increase engagement. In addition, students have ...


School Foodservice Employees' Perceptions Of Practice: Differences By Generational Age And Hours Worked, Catherine H. Strohbehn, Jinhyun Jun, Susan W. Arendt Apr 2014

School Foodservice Employees' Perceptions Of Practice: Differences By Generational Age And Hours Worked, Catherine H. Strohbehn, Jinhyun Jun, Susan W. Arendt

Apparel, Events and Hospitality Management Publications

Purpose/Objectives This study investigated the influences of school foodservice employees' age and average number of hours worked per week on perceived safe food handling practices, barriers, and motivators.

Methods A bilingual survey (English and Spanish) was developed to assess reported food safety practices, barriers, and motivators to follow safe food handling behaviors. Perceptions of frequency of following listed food handling practices, importance of barriers to following safe food handling, and importance of motivating factors that encouraged safe food handling were rated using a 5 point Likert type scale. Demographic questions were also included on the survey.

Results A total ...


Student Perceptions Of Dual-Listed Courses, Katia Balassiano, Kurt A. Rosentrater, Sara B. Marcketti Jan 2014

Student Perceptions Of Dual-Listed Courses, Katia Balassiano, Kurt A. Rosentrater, Sara B. Marcketti

Apparel, Events and Hospitality Management Publications

Academic departments regularly offer dual-listed courses in which one course has two course numbers, yet are taught in the same place, at the same time, by a single instructor, and in one department to undergraduate and graduate students. While universities discourage their use by subjecting such courses to more rigorous approval processes, academic departments often offer these courses to solve logistic and resource concerns. Little empirical research has examined students’ perceptions of dual listed courses. This pilot study presents quantitative and qualitative findings (n = 781) of a survey sent to students enrolled at a Midwestern, land-grant University. The findings reveal ...


The Role Of Museum Exhibits In Teaching Textile Science, Sonali Diddi, Sara Marcketti Jan 2014

The Role Of Museum Exhibits In Teaching Textile Science, Sonali Diddi, Sara Marcketti

Apparel, Events and Hospitality Management Publications

A constant challenge for family and consumer sciences (FCS) educators, particularly those in more scientific-based courses, is keeping students interested in course material and ensuring active participation (Ramey-Gassert, Walberg, & Walberg, 1994). The concept of learning outside of the traditional, formal classroom setting is an important component of FCS educational pedagogy. Methods of learning beyond the FCS classroom include visiting museums, accessing archives—both in person and virtually—and participating in field studies (Roehl, 2013).


Academic Engagement Of Hospitality Students, Donald G. Schoffstall, Susan W. Arendt, Eric A. Brown Jul 2013

Academic Engagement Of Hospitality Students, Donald G. Schoffstall, Susan W. Arendt, Eric A. Brown

Apparel, Events and Hospitality Management Publications

Student academic engagement has been researched over the years, drawing limited conclusions and suggestions for improvement. In this study, researchers utilized National Survey for Student Engagement data from a large Midwestern university to examine the academic engagement of hospitality management students and compared their engagement to business students. It was found that 50% of the participating hospitality students spent 11 h or more each week preparing for classes. For both groups, finances were reported as the biggest obstacle to academic progress. The research study provides an examination of hospitality students’ academic engagement. Suggestions are presented for hospitality educators.


Effectiveness Of Food Safety Managerial Training: Face-To-Face Or Computer-Based Delivery, Catherine Strohbehn, Susan W. Arendt, Ungku Fatimah Ungku Zainal Abidin, Janell R. Meyer Jan 2013

Effectiveness Of Food Safety Managerial Training: Face-To-Face Or Computer-Based Delivery, Catherine Strohbehn, Susan W. Arendt, Ungku Fatimah Ungku Zainal Abidin, Janell R. Meyer

Apparel, Events and Hospitality Management Publications

Because cases of foodborne illnesses are es􀆟mated to exceed 40 million each year, current and future managers of retail foodservices must understand their role in training employees about food safety and influencing the work culture to ensure knowledge is practiced. Two educational modules to aid managers in motivating employees and establishing a positive food safety culture were tested among industry managers: recognition and discipline and communication. The effectiveness of two delivery methods, face‐to‐face and computer ‐based training, was also assessed with knowledge based questions and attitude statements. Mixed findings from participants (mostly over 30 years of age ...


Educating Future Managers To Motivate Employees To Follow Food Safety Practices, Kevin R. Roberts, Susan W. Arendt, Catherine Strohbehn, Jason D. Ellis, Paola Paez Jan 2012

Educating Future Managers To Motivate Employees To Follow Food Safety Practices, Kevin R. Roberts, Susan W. Arendt, Catherine Strohbehn, Jason D. Ellis, Paola Paez

Apparel, Events and Hospitality Management Publications

Current and future foodservice managers’ perceptions about motivating employees to practice safe food handling were examined as a basis for developing recommendations to improve dietetics and hospitality educators’ pedagogy related to employee motivation. Perceptions about teaching and delivery methods also were explored. Four focus groups were conducted in Iowa and Kansas; two with future managers (students) and two with current managers. Five major themes emerged from the qualitative data analysis: communication, customization, operations, training methods/ materials, and human resources. Each motivator is discussed and suggestions are provided for enhancing teaching and learning in foodservice management programs.


Training: An Opportunity For People With Disabilities In School Foodservice Operations, Paola Paez, Susan W. Arendt, Catherine H. Strohbehn Apr 2011

Training: An Opportunity For People With Disabilities In School Foodservice Operations, Paola Paez, Susan W. Arendt, Catherine H. Strohbehn

Apparel, Events and Hospitality Management Publications

Purpose/Objectives This study assessed current training methods and topics used at public school foodservice operations as well as school foodservice representatives’ attitudes toward training employees with disabilities.

Methods A mixed method approach of data collection included two phases. Phase I used a more qualitative approach; interviews were conducted with three experienced school foodservice directors. Phase II used a more quantitative approach whereby an online questionnaire was developed based on interview results. The questionnaire was sent to all school foodservice representatives in Iowa (N = 363). Interview transcripts were analyzed manually and with Atlas.ti™, a qualitative software package. Questionnaire responses ...


The Efficacy Of Teaching Creativity: Assessment Of Student Creative Thinking Before And After Exercises, Elena E. Karpova, Sara B. Marcketti, Jessica Barker Jan 2011

The Efficacy Of Teaching Creativity: Assessment Of Student Creative Thinking Before And After Exercises, Elena E. Karpova, Sara B. Marcketti, Jessica Barker

Apparel, Events and Hospitality Management Publications

As the global environment becomes increasingly more turbulent and competitive, creativity becomes the focus when preparing current students and future citizens to deal with uncertainty and to adapt to continuous change both personally and professionally. The purpose of the study was to understand how student creative thinking could be increased in a university classroom. Creativity exercises that can be incorporated in various courses were developed. The exercises formed four learning modules: (a) what is creativity, (b) recognizing and identifying opportunities, (c) generating ideas, and (d) evaluating creative ideas. Four instructors administered the exercises in five courses. To evaluate effectiveness of ...


Leadership In Action: Student Leadership Development In An Event Management Course, Sara B. Marcketti, Susan W. Arendt, Mack C. Shelley Jan 2011

Leadership In Action: Student Leadership Development In An Event Management Course, Sara B. Marcketti, Susan W. Arendt, Mack C. Shelley

Apparel, Events and Hospitality Management Publications

The purpose of this paper was to examine the leadership practice scores and leadership behaviors of students before and after an event management course. A mixed methods approach was utilized. The Student- Leadership Practice Inventory (S-LPI) was administered to a sample of 184 students in three semesters of an event management course. Students completed the S-LPI at the beginning and at the end of the course. The students also wrote reflections of their leadership behaviors and learnings.

Results of the study showed that students’ mean leadership scores increased significantly for all practice areas between pre and post, with the largest ...


Comparison Of Cooperative And Noncooperative Purchasing In School Nutrition Programs, Beth W. Rice, Catherine H. Strohbehn, Mack C. Shelly, Susan W. Arendt, Mary Gregoire Oct 2010

Comparison Of Cooperative And Noncooperative Purchasing In School Nutrition Programs, Beth W. Rice, Catherine H. Strohbehn, Mack C. Shelly, Susan W. Arendt, Mary Gregoire

Apparel, Events and Hospitality Management Publications

Purpose/Objectives The purpose of this study was to compare food cost and public school foodservice directors’ satisfaction between districts participating in school foodservice cooperatives or group purchasing arrangements and districts purchasing independently. It also assessed the prevalence of purchasing cooperatives in school foodservice and various bid purchasing methods used in school foodservices to solicit and award competitive contracts for food.

Methods A random sample (N = 1,650) of school foodservice directors, stratified by United States Department of Agriculture (USDA) region, was surveyed electronically regarding satisfaction with current purchasing methods, food prices currently paid for selected items, and participation in ...


Student Choice As An Effective Learning Strategy, Sara B. Marcketti Mar 2010

Student Choice As An Effective Learning Strategy, Sara B. Marcketti

Apparel, Events and Hospitality Management Publications

Collaborative classrooms in which students participate in the design of class materials lead to greater engagement in course material, increased intrinsic motivation, and more immediate immersion in the learning process. Student-designed assignments are created to shift students from the role of "individual consumers of education to co-creators of a common life" in the classroom.


Empowering Student Leadership Beliefs: An Exploratory Study, Sara B. Marcketti, Sara J. Kadolph Jan 2010

Empowering Student Leadership Beliefs: An Exploratory Study, Sara B. Marcketti, Sara J. Kadolph

Apparel, Events and Hospitality Management Publications

Leadership beliefs contribute to behaviors and attitudes. The purposes for conducting this study were 1) to gain an understanding of undergraduate students’ leadership beliefs, 2) to implement three distinct leadership modules into an introductory textiles and clothing course, and 3) to assess the modules’ effectiveness in promoting empowering leadership beliefs. The study used quantitative and qualitative methods (n=76). Findings suggest undergraduates’ perceptions of leadership encompass trait and situational perspectives of leadership. The modules influenced students’ understanding of the varied definitions of leadership and empowered them to consider that the behaviors, beliefs, and attitudes of leadership were attainable.


An Educational Module For Enhancing Business Strategies For Web Sites Of Small Rural Firms: An Experience Economy Approach, Miyoung Jeong, Ann Marie Fiore, Linda S. Niehm Jun 2008

An Educational Module For Enhancing Business Strategies For Web Sites Of Small Rural Firms: An Experience Economy Approach, Miyoung Jeong, Ann Marie Fiore, Linda S. Niehm

Apparel, Events and Hospitality Management Publications

The project described here introduces an educational module for use by Extension professionals and business owners/operators. The module is designed to help small rural firms build a unique and experiential Web site consistent with their physical stores by implementing 4E strategies. The module presents strategies to enhance the Web site experience and includes an introduction to Pine and Gilmore's (1999) experience economy (4E) concepts and their application to Web site design for small rural retail and hospitality businesses. The module supports a step-by-step approach to assessing firms' experiential offerings and designing experience-rich Web sites.


Lessons Learned As A Faculty Advisor To A Student- Produced Event, Sara B. Marcketti Jun 2008

Lessons Learned As A Faculty Advisor To A Student- Produced Event, Sara B. Marcketti

Apparel, Events and Hospitality Management Publications

The curtain dropped on April 25, 2008, concluding my third year as faculty advisor to the Iowa State University Textiles and Clothing Fashion Show. This year marked perhaps our most successful event to date. Attendance increased 35 percent from the previous year and included 2,455 guests in Stephens Auditorium, filling all but the most remote corners.


How To Increase Response Rates When Surveying Hospitality Managers For Curriculum-Related Research: Lessons From Past Studies And Interviews With Lodging Professionals, Swathi Ravichandran, Susan W. Arendt Jan 2008

How To Increase Response Rates When Surveying Hospitality Managers For Curriculum-Related Research: Lessons From Past Studies And Interviews With Lodging Professionals, Swathi Ravichandran, Susan W. Arendt

Apparel, Events and Hospitality Management Publications

Continuous industry input is needed to keep hospitality management curricula current, relevant, and applicable. However, barriers including low response rates are reported when surveying hospitality professionals about competencies and skills essential for success. In response, this study sought to identify successful strategies used by researchers when surveying hospitality managers through mail surveys. Interviews conducted with lodging managers indicated potential strategies for increasing response rates when using online surveys. These strategies are currently absent in the literature. Interview results are presented.


How To Stay Sane As A Faculty Advisor To A Student-Run Event, Sara B. Marcketti Sep 2007

How To Stay Sane As A Faculty Advisor To A Student-Run Event, Sara B. Marcketti

Apparel, Events and Hospitality Management Publications

Serving as a faculty advisor to the student-planned, -promoted, and - produced annual fashion show resulted in some of my most proud professional moments – and some of the most wrenching stressors I’ve experienced to date.As mentioned in a previous Campus Events Professional, the Iowa State University Textiles and Clothing (TC) Annual Fashion Show is the most public event in the TC program and is attended by university administrators, faculty, alumni, industry executives, and family and friends.We have received media coverage for our event and actively seek to raise awareness of our show and program among national and international ...


Turning A Fashion Show Event Into An Event Planning Class, Sara B. Marcketti Aug 2007

Turning A Fashion Show Event Into An Event Planning Class, Sara B. Marcketti

Apparel, Events and Hospitality Management Publications

The Iowa State University Fashion Show is the most public event in the Textiles and Clothing (TC) Program. It is currently in its 26th year and is attended by over 1,800 guests, including Iowa State University’s president, local dignitaries, elected officials and minor celebrities, and industry executives and has an annual budget of $30,000. Every aspect, from the development of apparel designs to the planning and promotion of the runway show, is completed by undergraduate students.


Leadership Behaviors In Hospitality Management Students, Susan W. Arendt, Mary B. Gregoire Jan 2005

Leadership Behaviors In Hospitality Management Students, Susan W. Arendt, Mary B. Gregoire

Apparel, Events and Hospitality Management Publications

The importance of leadership in the hospitality field is recognized by industry professionals and educators. This study assessed self-reported leadership behaviors and leadership context of 345 undergraduate hospitality management students at eight universities in the United States. Students reported class and work as the context areas where they most frequently exhibited leadership behaviors. Mean leadership scores were higher for students who had held a position in a club, had leadership coursework, were junior or senior classification, or were female. No significant differences for mean leadership practice scores were seen based on age or having supervisory experience. Suggestions for integrating leadership ...


Benefits And Obstacles To Purchasing Food From Local Growers And Producers, Mary B. Gregoire, Catherine H. Strohbehn Oct 2002

Benefits And Obstacles To Purchasing Food From Local Growers And Producers, Mary B. Gregoire, Catherine H. Strohbehn

Apparel, Events and Hospitality Management Publications

Oftentimes, those who are responsible for purchasing food for school foodservice programs have a variety of vendors from whom they choose to purchase. One buying option that is receiving increased support from the U.S. Department of Agriculture (USDA) is the purchase of foods from local growers (those who grow food items on their farm and sell directly to consumers) and producers (those who produce a food item, such as pasta or ground beef, from locally grown or raised foods). Data for this study were collected from individuals responsible for managing school foodservice operations in four Midwestern states to determine ...


Innovations In School Food Purchasing, Catherine H. Strohbehn, Mary B. Gregorie Jan 2001

Innovations In School Food Purchasing, Catherine H. Strohbehn, Mary B. Gregorie

Apparel, Events and Hospitality Management Publications

There is much local interest in and government support for efforts to develop stronger links between schools and local growers and producers. Several successful programs have been developed that provide models for school foodservice direclors who are interested in this effort. Benefits and challenges do exist in Ihe developmenl of these new markets, both from the perspective of the school foodservice projessional and the producm. Discussions of the benefits, obstacles, and pilot, projects are included in this report.