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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...

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Autores principales: Clark, Allison Ells, Woodbury, Brittany, Patten, Emily Vaterlaus, Stokes, Nathan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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