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Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study
As there is a rapid increase in the consumption of food outside the home, it is essential that future foodservice managers are well prepared for their critical role in menu creation and nutrition care planning in a variety of foodservice establishments. Student-operated restaurants (SORs) are one me...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180586/ https://www.ncbi.nlm.nih.gov/pubmed/37432364 http://dx.doi.org/10.3390/nu15092186 |
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author | Clark, Allison Ells Woodbury, Brittany Patten, Emily Vaterlaus Stokes, Nathan |
author_facet | Clark, Allison Ells Woodbury, Brittany Patten, Emily Vaterlaus Stokes, Nathan |
author_sort | Clark, Allison Ells |
collection | PubMed |
description | As there is a rapid increase in the consumption of food outside the home, it is essential that future foodservice managers are well prepared for their critical role in menu creation and nutrition care planning in a variety of foodservice establishments. Student-operated restaurants (SORs) are one method of experiential learning used to educate future foodservice managers. This study aimed to explore the students’ perceptions of their SOR experience and the extent to which nutrition concepts were incorporated in their program. This is a research area that has not been explored previously. For this study, a total of eighteen students from four universities were recruited via email to participate in interviews. Results from the qualitative thematic analysis of interview data revealed the following three overarching themes related to students’ SOR experience: (1) Interpersonal Relationships and Mentoring, (2) Assessment of Immediate Experience, and (3) Moving Forward, Added Value, and Growth. Regarding nutrition, while some students felt that nutrition principles were effectively addressed during their SOR experience, other students acknowledged a lack of nutritional emphasis in their SOR and expressed a desire for a greater application of the nutritional principles learned in other classes. The SOR experience described by students was rich as they developed a variety of relationships and skills. |
format | Online Article Text |
id | pubmed-10180586 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-101805862023-05-13 Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study Clark, Allison Ells Woodbury, Brittany Patten, Emily Vaterlaus Stokes, Nathan Nutrients Article As there is a rapid increase in the consumption of food outside the home, it is essential that future foodservice managers are well prepared for their critical role in menu creation and nutrition care planning in a variety of foodservice establishments. Student-operated restaurants (SORs) are one method of experiential learning used to educate future foodservice managers. This study aimed to explore the students’ perceptions of their SOR experience and the extent to which nutrition concepts were incorporated in their program. This is a research area that has not been explored previously. For this study, a total of eighteen students from four universities were recruited via email to participate in interviews. Results from the qualitative thematic analysis of interview data revealed the following three overarching themes related to students’ SOR experience: (1) Interpersonal Relationships and Mentoring, (2) Assessment of Immediate Experience, and (3) Moving Forward, Added Value, and Growth. Regarding nutrition, while some students felt that nutrition principles were effectively addressed during their SOR experience, other students acknowledged a lack of nutritional emphasis in their SOR and expressed a desire for a greater application of the nutritional principles learned in other classes. The SOR experience described by students was rich as they developed a variety of relationships and skills. MDPI 2023-05-04 /pmc/articles/PMC10180586/ /pubmed/37432364 http://dx.doi.org/10.3390/nu15092186 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Clark, Allison Ells Woodbury, Brittany Patten, Emily Vaterlaus Stokes, Nathan Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study |
title | Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study |
title_full | Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study |
title_fullStr | Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study |
title_full_unstemmed | Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study |
title_short | Students’ Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study |
title_sort | students’ perceptions of their student-operated restaurant experience: a qualitative study |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180586/ https://www.ncbi.nlm.nih.gov/pubmed/37432364 http://dx.doi.org/10.3390/nu15092186 |
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