You'll find that the writers in this present volume provide numerous ideas based upon factual information to help maximize the use of limited resources and to move forward in pursuit of goals and objectives. Two articles focus on management and operational concerns. Our lead article by Raymond Schmidgall and Bruce Haskell reviews common foodservice operating ratios and addresses their usefulness and frequency of use. An article by Robert Woods and Joe Perdue presents information about alternative training methods and the extent to which they are perceived as useful for attaining different types of training objectives. Akio Sasaki focuses on nutritional issues relevant to university students in the United States and Japan.
Nutrition is of significant importance to college and university foodservice managers.
This article presents methodology and results that address these questions. Two articles address student employees. One, by Rachel Gray, Brian Niehoff, and Judy Miller, provides information about job satisfaction factors that may relate to turnover. The second, written by Nicole Britton and Susan Hubbard, considers students seeking postgraduate employment opportunities in university student union operations. With experience as a campus foodservice director, a hospitality faculty member, and a hospitality departmental administrator, Dr. Ryan is especially qualified to discuss the relationship between university foodservices, hospitality educators, and students.