Progress 10/01/99 to 09/30/04
Outputs
Completed Study leading to continued publications and suggestions for further study including a focus on: reasons restaurants close? Publications listed below made for a very successful project and we anticipate at least 2 more refereed articles as a result of the project. This segment of research into independent restaurants in New Mexico has lead to a study of Why Restaurants fail in Las Cruces, NM. In addition the research that was part of this project have lead to variety of articles on community partnerships, culinary education, the use of technology in foodservice, and sanitation. 2)I am currently publishing three to four articles a year in Trails & Treasures: The REDTT Extension publication. Soon to complete a refereed journal article on why restaurants fail in rural New Mexico as well as a study of added value restaurants products (tee shirts, hats, etc). This study has produced a variety of refereed articles in culinary education, technology use in
restaurants, community partnerships. 3) Community Partnerships and Development: The Court Youth Center Community Development Project: HUD HSIAC Grant--submitted June of 1999, accepted September 1999 and funded $380,000 January 2000 for two years. I continue as administrator of this grant and advise others on grant writing. I am a grant reviewer for HUD in this area and regularly speak at their conferences, teleconferences and events on the topics of institutionalizing community development and service learning. Two refereed service-learning articles in press. 4) Culinary Education: Research has focused on the history of and the use of technology systems in culinary labs. Current research continues on history and methods of teaching culinary labs. Currently internally funded. I have been the lead researcher on three papers that have been published or have been accepted in this area. Currently lead researcher on a study examining the costs of culinary laboratory classes and regularly
present at academic and industry conferences. I wrote two grants to support our culinary labs and my research in this area. 5) Foodservice Management: Hospitality Industry Technology-internally was funded. I was the lead researcher on three projects examining the use of technology in foodservice management. Continued on going work as resource for restaurant managers and operators.
Impacts
1) Receive over 20 emails a week for advice on restaurant operation in New Mexico. 2) Food Allergy research lead to National Restaurant Association implementing food allergy component in Serv Safe Training and current study on food allergy training in New Mexico.. 3) Foodservice laboratory study contributed to funding for $50,000 from Darden restaurants and $150,000 from Marriott Corp.
Publications
- Mandabach, K. H., Harrington, R., Revelas, D., and VanLeeuwen, D. (2002). Culinary Education and Computer Technology: A Longitudal Study, Journal of Hospitality and Tourism Education, V14 (2), p. 9-15. Recipient of the International Emerald Research Readabitlity Award.
- Mandabach, K. H., Bloomquist, P. VanLeeuwen, D., and Rande, W. (2002). Food Allergies in the Hospitality Curriculum: One Bite Can Be Deadly. Journal of Hospitality and Tourism Education, V14 (1), p 33-39. Recipient of two International Emerald Research Awards for readability and practicality.
- VanLeeuwen, D. and Mandabach, K. H. (2002). A Note on the Reliability of Ranked Items, Journal of Sociological Methods & Research, V4 (1), p 87-105.
- Mandabach, K. H., Revalas, D., and Cole, R. P. (2002). Lessons from the Depression: American Culinary Arts Program 1927-1941, Praxis The Journal of Applied Hospitality Management, 5(1), 68-85.
- Mandabach, K. H.. VanLeeuwen, D. and Bloomquist, P. (2001). Hospitality Technology Education: Student Successes in Mastering the Hidden Curriculum. Journal of Hospitality and Tourism Education, 13(1), 49-56.
- Mandabach, K. H., Harrington, R., and VanLeeuwen, D. (2000-2001). Computer Technology in the Heart of the House: Differences in Expectations and Perceptions of Usage Between Chefs and Managers. Praxis: The Journal of Applied Hospitality Management. 3(1),60-77.
- Mandabach, K. H., Revalas, D., Blanch, G. F., VanLeeuwen, D., and Cole, R. P. (2003). Who is in Charge: Restaurant Managers or POS Systems? Journal of Foodservice Business Research: New Frontiers in Foodservice Management Research.6(3).
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Progress 01/01/03 to 12/31/03
Outputs
1) This segment of research into independent restaurants in New Mexico has lead to a study of Why Restaurants fail in Las Cruces, NM. In addition the research that was part of this project have lead to variety of articles on community partnerships, culinary education, the use of technology in foodservice, and sanitation. 2)I am currently publishing three to four articles a year in Trails & Treasures: The REDTT Extension publication. Soon to complete a refereed journal article on why restaurants fail in rural New Mexico as well as a study of added value restaurants products (tee shirts, hats, etc). This study has produced a variety of refereed articles in culinary education, technology use in restaurants, community partnerships. 3) Community Partnerships and Development: The Court Youth Center Community Development Project: HUD HSIAC Grant--submitted June of 1999, accepted September 1999 and funded $380,000 January 2000 for two years. I continue as administrator of
this grant and advise others on grant writing. I am a grant reviewer for HUD in this area and regularly speak at their conferences, teleconferences and events on the topics of institutionalizing community development and service learning. Two refereed service-learning articles in press. 4) Culinary Education: Research has focused on the history of and the use of technology systems in culinary labs. Current research continues on history and methods of teaching culinary labs. Currently internally funded. I have been the lead researcher on three papers that have been published or have been accepted in this area. Currently lead researcher on a study examining the costs of culinary laboratory classes and regularly present at academic and industry conferences. I wrote two grants to support our culinary labs and my research in this area. 5) Foodservice Management: Hospitality Industry Technology-internally was funded. I was the lead researcher on three projects examining the use of
technology in foodservice management. Have published two articles and have another soon to publish. 6) Foodservice Management: Health Practices in Restaurants--Completed a study of hospitality educator perceptions about teaching food allergies. USDA Grant Proposal submitted June 2000. Not funded. Assisted Martha Archuleta Gold Standard (cont) Sanitation Program with USDA funding. Developed project to research on food allergy training in collaboration with Dr. W. Rande of NAU, P. Bloomquist of NMSU and Dr. D. VanLeeuwen of NMSU. Will complete and publish a follow up study this fall. 7) Foodservice Management: Reasons for Stopping on the Highway: The Role of Food in the Truck Drivers Decision Process. I am the lead researcher on this project comparing driver and travel center manager perceptions of driver dining preferences and reasons for stopping. The results of this project are appearing in the current issue of Praxis. 8) Beverage Management: Delivering Exceptional Service to Your
Bar's Customers. My role on this project is assisting lead researcher with gathering qualitative data.
Impacts
1) Receive over 24 emails a week for advice on restaurant operation in New Mexico. 2) Food Allergy research lead to National Restaurant Association implementing food allergy component in Serv Safe Training. 3) Foodservice laboratory study contributed to funding for $50,000 from Darden restaurants and $150,000 from Marriott Corp.
Publications
- No publications reported this period
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Progress 01/01/02 to 12/31/02
Outputs
I am currently completing the study of independent restaurants in New Mexico and am in the process of writing up the results. As a result of the preliminary results of my research, all of my other research projects have been developed beginning with community partnerships, service learning, sanitation and food safety, improving service, travel center marketing, improving the quality of the use of technology in food and beverage service, improving food and beverage service, how to reach the growing senior dining market and improving opportunities for ownership and management for Hispanics and other non-advantaged groups in New Mexico. I have presented the results of this research throughout the nation and plan to publish a specific paper in refereed journal by 2004.
Impacts
Tourism and its restaurant component is the number 2 economic contributor to the economy in New Mexico. It is hoped that the research will improve the economic environment of New Mexicans.
Publications
- Mandabach, Keith., Bloomquist, Priscilla, VanLeeuwen, Dawn, and Rande, Wallace. 2002. It Only Takes One Bite: Teaching Food Allergies in the Hospitality Curriculuim. Journal of Hospitality and Tourism Education V14(3).
- VanLeeuwen, Dawn and Mandabach, Keith H. 2002. A Note on Readability of Ranked Items. Journal of Sociological Methods & Research.
- Mandabach, Keith, Harrington, Robert, Revelas, Damon, and VanLeeuwen, Dawn. 2002. A Longitudal Technology Use in Culinary Laboratory Classes. Journal of Hospitality and Tourism Education, V14(2).
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Progress 01/01/01 to 12/31/01
Outputs
I am currently completing the study of independent restaurants in New Mexico and am in the process of writing up the results. As a result of the preliminary results of my research, all of my other research projects have been developed beginning with community partnerships, service learning, sanitation and food safety, improving service, travel center marketing, improving the quality of the use of technology in food and beverage service, improving food and beverage service, how to reach the growing senior dining market and improving opportunities for ownership and management for Hispanics and other non-advantaged groups in New Mexico. I have presented the results of the is research throughout the nation and plan to publish a specific paper in refereed journal by 2004.
Impacts
Tourism and its restaurant component is the number 2 economic contributor to the economy in New Mexico. It is hoped that the research will improve the participation of Hispanics in the ownership and management of restaurants in New Mexico and the US.
Publications
- Mandabach, K., Harrington, R., and D. VanLeeuwen. 2001. "Computer Technology in the Heart of the House: Differences in Expectations and Perceptions of Chefs and Managers." PRAXIS, The Journal of Applied Hospitality Management. V 3(1), 60-78.
- Mandabach, K.H. 2001. "Los Arcos Steak and Seafood-Truth or Consequences, NM" Trails and Treasures, Rural Economic Development Through Tourism Project, New Mexico State University Cooperative Extension Service, V9 (1), 14.
- Mandabach, K.H. 2001. "Chopes of La Union" Trails and Treasures, Rural Economic Development Through Tourism Project, New Mexico State University Cooperative Extension Service, V8 (4), 20-21.
- Mandabach, K.H. 2001. "The Owl Cafe" Trails and Treasures, Rural Economic Development Through Tourism Project, New Mexico State University Cooperative Extension Service, V9 (2), 22.
- Mandabach, K., VanLeeuwen, D., and P. Bloomquist. 2001. "Hospitality Technology Education: Student Successes in Mastering the Hidden Curriculum." Journal of Hospitality and Tourism Education. V13 (1), 49-56
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Progress 01/01/00 to 12/31/00
Outputs
I completed-developed the research protocol and interviewed subjects in six independent restaurants in New Mexico. I formulated a matrix of critical factors for success of New Mexico Independent Restaurants including: sanitation-cleanliness of the restaurant, training-strength of culinary and service staff, uniqueness of facility, marketing (both internal and external), use of indigenous agricultural products of New Mexico, food service management of production system including food quality, timeliness and service quality. Currently the results for these restaurants are being compiled for publication in the Rural Economic Through Tourism Magazine.
Impacts
Received HUD Grant to develop a training center for the culinary arts for $382,000 that utilized information developed from the research on this grant. Applied for (asked to reapply this year) a grant to improve sanitation in New Mexico Restaurants. Have received over 400 requests for information on developing an independent restaurant in New Mexico since project was begun.
Publications
- Mandabach, Keith H. (2000). " Chopes of La Union: Best Practices of Restaurants in Rural New Mexico. Trails and Treasures, Rural Economic Development Through Tourism Project, New Mexico State University Cooperative Extension Service, December 2000.
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Progress 01/01/99 to 12/31/99
Outputs
The researcher is completing the first three steps of the project. developing objectives, detailing methodology, adapting critical incident protocol and testing it. Step 1. Developing objectives: compare best practices of restaurants in order to achieve the projects overall goal of providing useful information by developing models of operation for existing and potential restaurant operators to meet the needs of the study and meet the objectives. Completing adapting a critical incident technique interview protocol that illuminates and describes effective and efficient management of commercial food service and production, the marketing efforts of independent operators and behavioral patterns of successful independent operators. The psychographic profile of the successful operator's motivations and goals will also be examined as well as the operators perceptions of an efficient effective food service operation Step 2. Procedure and methodolgy: the project uses the
qualitative case study critical incident technique. The investigator, based on criteria including stability, history of the operation of at least five years, and the operations stature in the community will rate Southern New Mexican restaurants for inclusion in the study based on data collected by the researcher. The major sources of data for the evaluation of the restaurants for the study will come from the Rural Economic Development Through Tourism project person responsible for the region the restaurant is located in and from tax revenue information. Step 3. Adapting critical incident protocol: a critical incident model is being readied for testing on two pilot properties. The complete results of the study will be presented and published as a refereed study at an industry conference and also packaged into folders and booklets for dissemination by the AES publications group.
Impacts
Restaurant association members and affiliated industry partners were presented information about the project. Researcher was requested to head a Hud University Partnership grant application team to develop a culinary arts training center for Southern New Mexico.
Publications
- No publications reported this period
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