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A comparison of nutrition topics and...

Chen, Fei.

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A comparison of nutrition topics and teaching methods in hospitality management programs in the United States and international schools.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	A comparison of nutrition topics and teaching methods in hospitality management programs in the United States and international schools./
作者:	Chen, Fei.
面頁冊數:	100 p.
附註:	Major Professor: Daniel A. Gmenneiser.
Contained By:	Masters Abstracts International35-06.
標題:	Education, Curriculum and Instruction. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1385969
ISBN:	0591509857

A comparison of nutrition topics and teaching methods in hospitality management programs in the United States and international schools.
Chen, Fei.

A comparison of nutrition topics and teaching methods in hospitality management programs in the United States and international schools. - 100 p.

Major Professor: Daniel A. Gmenneiser.

Thesis (M.S.)--University of North Texas, 1997.

One hundred forty-nine hospitality and culinary programs located in the U.S. and 49 hospitality and culinary programs located in other countries were examined to identify the differences of nutrition topics taught and teaching methods/resources used in undergraduate hospitality management and culinary programs.

ISBN: 0591509857Subjects--Topical Terms:

576301
Education, Curriculum and Instruction.

A comparison of nutrition topics and teaching methods in hospitality management programs in the United States and international schools.
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520 $a One hundred forty-nine hospitality and culinary programs located in the U.S. and 49 hospitality and culinary programs located in other countries were examined to identify the differences of nutrition topics taught and teaching methods/resources used in undergraduate hospitality management and culinary programs.
520 $a Both U.S. and international respondents reported using lecture, textbook, and class activities as the main teaching methods. U.S. schools indicated the need for computer software and audio-visuals to better teach nutrition topics. Field trips and internships were minimally used by international schools. For both groups, additional teaching resources were needed to teach the topics of recipe development and modification to improve nutritional value and nutritional aspects of preparation methods.
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