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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.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	A comparison of nutrition topics and teaching methods in hospitality management programs in the United States and international schools./
Author:	Chen, Fei.
Description:	100 p.
Notes:	Major Professor: Daniel A. Gmenneiser.
Contained By:	Masters Abstracts International35-06.
Subject:	Education, Curriculum and Instruction. -
Online resource:	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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008 110512s1997 eng d
020 $a 0591509857
035 $a (UnM)AAI1385969
035 $a AAI1385969
040 $a UnM $c UnM
100 1 $a Chen, Fei. $3 1262702
245 1 0 $a A comparison of nutrition topics and teaching methods in hospitality management programs in the United States and international schools.
300 $a 100 p.
500 $a Major Professor: Daniel A. Gmenneiser.
500 $a Source: Masters Abstracts International, Volume: 35-06, page: 1580.
502 $a Thesis (M.S.)--University of North Texas, 1997.
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.
590 $a School code: 0158.
650 4 $a Education, Curriculum and Instruction. $3 576301
650 4 $a Education, Home Economics. $3 1020169
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0278
690 $a 0570
690 $a 0727
710 2 0 $a University of North Texas. $3 1017396
773 0 $t Masters Abstracts International $g 35-06.
790 $a 0158
790 1 0 $a Gmenneiser, Daniel A., $e advisor
791 $a M.S.
792 $a 1997
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1385969