Progress 09/15/04 to 09/14/08
Outputs
OUTPUTS: Food production employees (n = 368) from randomly selected restaurants within a 300-mile radius of Kansas State University participated in the longitudinal study. The research focused on the three behaviors of handwashing, use of thermometers, and proper handling of food and work surfaces because they are known to contribute significantly to the incidence of foodborne illnesses. Three data collection phases involved participants completing a survey assessing knowledge and beliefs about food safety and being observed during peak hours (i.e., a lunch or dinner shift) for compliance with the three food safety behaviors. When comparing if training all production employees in an operation or just training a shift manager in food safety made a difference in employees' knowledge and compliance, the results of the baseline data in Round 1 suggested there was no distinction. Attitudes were found to be a consistent predictor of intentions to perform the behaviors. Prior to Round 2 data collection, the researchers provided participants with four-hour ServSafe food safety training. Training improved knowledge and behavioral compliance, though there was still need for improvement. The foodservice employees identified barriers to food safety (e.g., lack of time, lack of equipment, and lack of incentive) during focus group interviews conducted following the training sessions. An intervention encouraging perceived control over and more positive attitudes about complying with the food safety practices was designed which included an employee food safety competition, providing thermometers to the operations, and posting reminder signs which focused on persuasive arguments for performing the behaviors. The researchers implemented the intervention program prior to Round 3 data collection. Among the few employees (n = 33) who completed all phases of the study, compliance with the behaviors was best after receiving both the intervention and training (compared to receiving training only or no treatment). When participants were divided into four treatment groups, including a group receiving ServSafe training (n = 94), the intervention (n = 83), a training/intervention combination (n = 51), or no treatment (n = 140), the ServSafe training or intervention alone was better than no treatment, but a training/intervention combination was most effective at increasing behavioral compliance and perceptions of control over the behaviors. Results indicate, when offered in conjunction with training, the simple, relatively inexpensive intervention offers significant benefits over food safety training alone. Foodservice managers may improve the food safety compliance rates of their foodservice employees by ensuring they receive ServSafe training and an intervention targeting their perceived barriers to food safety, including messages convincing employees of the importance of performing the behaviors. PARTICIPANTS: Restaurant employees in 31 restaurants in Kansas, Iowa, and Missouri within a 300-mile radius of the research institution. Team Members: Kevin Roberts, Amber Howells, Valerie Pilling, David Olds, Laura Brannon, Betsy Barrett, Carol Shanklin, and Woomi Phillips. Undergraduate assistants: Michele Galindo, Holly Campbell, Shane Frownfelter, Adam Horner, Luke Oplinger, and Julie Pierce. TARGET AUDIENCES: Managers and employees in retail and institutional foodservice, Food sanitarians, Extension professionals, Educators PROJECT MODIFICATIONS: Due to recruitment challenges, the researchers expanded the proposed 250-mile recruitment radius to 300 miles. The researchers encountered major challenges in terms of recruitment and retention. Proposed statistical analyses focused on within-subjects, repeated-measures analyses. While these analyses were pursued with employees retained through all three research phases (N = 33), alternate analyses (i.e., between subjects analyses) also were pursued to maximize participant inclusion in analysis.
Impacts
ServSafe training was provided to 144 food production employees in 19 restaurants in Kansas, Missouri and Iowa within 300-mile radius of Kansas State University. Posters that included persuasive and how-to messages related to handwashing, using thermometers, and proper handling of food and work surfaces were developed. The posters addressed 1) barriers to performing safe food handling practices identified by employees and 2) the behaviors that were observed to have the lowest compliance rates among employees' food safety practices. These posters were available both in English and Spanish; the messages emphasized the importance of performing the three targeted behaviors. The posters were found to increase employees' compliance with food safety practices alone or in combination with food safety training. Increasing employees' compliance with food safety practices will decrease the number of foodborne outbreaks and the associated annual costs of $6.5 to $34.9 billion.
Publications
- Roberts, K.R., Barrett, B.B., Howells, A.D., Shanklin, C.W., Pilling, V.K., and Brannon, L.A. (2008). Food safety training and foodservice employees knowledge and behavior. Food Protection Trends. 28(4): 252-260. Pilling, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Barrett, B.B., and Howells, A.D. (2008). Food safety training requirements and food handlers knowledge and behaviors. Food Protection Trends. 28(3): 192-200.
- Pilling, V.K., Brannon, L.A., Shanklin, C.W., Howells, A.D., and Roberts, K.R. (2008). Identifying specific beliefs to target to improve restaurant employees intentions for performing three important food safety behaviors. Journal of the American Dietetics Association. 108(6): 991-997.
- Howells, A.D., Roberts, K.R., Shanklin, C.W., Pilling, V.K., Brannon, L.A., and Barrett, E.B. (2008). Restaurant employees perceptions of barriers to three food safety practices. Journal of the American Dietetic Association. 108(8): 1345-1349.
- Pilling, V.K., Brannon, L.A., Roberts, K.R., Shanklin, C.W., and Howells, A.D. (2009) Using the theory of planned behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups. Journal of Foodservice Business Research. IN PRESS.
- Brannon, L.A., Pilling, V.K., Roberts, K.R., Shanklin, C.W., and Howells, A.D. (2009). Appreciation of food safety practices based on level of experience. Journal of Foodservice Business Research. IN PRESS.
- Pilling, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Barrett, B.B., and Howells, A.D. (2009). Training/intervention combination improves employees food safety compliance rates. International Journal of Contemporary Hospitality Management. IN PRESS.
|
Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: During year 3 of the project, knowledge, behavioral antecedents, and behavioral compliance rates for the three targeted behaviors: (1) Cross contamination [keeping food free of contamination by not allowing raw food to come in contact with ready-to-eat foods as well as cleaning and sanitizing all food contact surfaces (hands/gloves, countertops, cutting surfaces, equipment, dishes and utensils) between use, when switching from one food preparation task to another]; (2) Personal hygiene with emphasis on proper hand washing (with soap and hot water for 20 seconds) and drying (with air dryer or single use paper towels)] hands before work, before putting on gloves, when food preparation tasks are interrupted or changed, or whenever they become contaminated (by food, the bathroom, coughing, or touching body parts)]; (3) Time/Temperature abuse [using a thermometer to monitor temperature of foods at the completion of cooking (various temperatures) and reheating (to 165 degrees and
hot food equal to or greater than 135 degrees) to check that it is at the proper temperature] were collected from restaurant employees at the following time intervals: pre-training, post-training, and post-intervention. Restaurant employees were provided a 4-hour Serv-Safe training. A total of 525 employees (247 pre-training, 144 post-training, and 160 post intervention) participated in this study. Of these 369 participated in more than one phase of the study. Overall knowledge and compliance with behaviors improved significantly between pre-and post-training. When each practice was examined independently, only hand washing knowledge and behavior significantly improved. Results indicated that training can improve knowledge and behaviors, but knowledge alone does not always improve behaviors. Results of the knowledge and attitude measurements were used to identify intervention strategies. Posters that included both persuasive and instructional information were developed and reviewed by
content specialist in food safety. The posters were displayed in the restaurants, thermometers were provided to the food production employees, and incentive program was implemented where the employee with the best compliance in each restaurant won $20 and the establishment with best overall compliance won $100. Two weeks after the posters were initially displayed; observations of the three targeted behaviors were conducted. In addition, the effectiveness of two alternative food safety requirements were evaluated by comparing knowledge, behavior antecedents, and behavioral compliance rates between a group of food handlers from restaurants in which food safety training is mandatory for all food handlers and a group of food handlers from restaurants in which only shift managers must be knowledgeable about food safety. Mandating training for all food handlers improves compliance with some food safety behaviors: however, having shift managers knowledgeable about food safety appears to
contribute a similar amount to employees' knowledge, behavioral antecedents, and compliance with these three important food safety behaviors. Post-interventional data are currently being analyzed.
PARTICIPANTS: Restaurant employees in 31 restaurants in Kansas, Iowa, and Missouri within a 250-mile radius of the research institution. Team Members: Kevin Roberts, Amber Howells, Valerie Pilling, David Olds, Laura Brannon, Betsy Barrett, and Carol Shanklin
TARGET AUDIENCES: Managers and employees in retail and institutional foodservice; Food sanitarians; Extension professionals; Educators
PROJECT MODIFICATIONS: Intervention phase was modified based on results of post-training measurements. Rather than developing a new training program, posters were developed with persuasive and informational messages. Food thermometers were provided prior to the intervention observations.
Impacts
The Centers for Disease Control and Prevention has reported that in the U. S. annually approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths result from foodborne outbreaks, costing an estimated $6.5 to $34.9 billion. If these risks are to be mitigated, foodservice establishment must provide employees with food safety training and monitor proper food handling practices.
Publications
- Brannon, L. A., Tagler, M. J., & Eagly, A. H. (2007). The moderating role of attitude strength in selective exposure to information. Journal of Experimental Social Psychology. 43, 611-617. Brannon, L. A., Pilling, V. K., Roberts, K. R., Shanklin, C. W., & Howells, A. D. (2007 in press). Appreciation of food safety practices based on level of experience. Journal of Foodservice Business Research.
- Howells, A.D., Roberts, K.R., Shanklin, C.W., Pilling, V.K., Brannon, L.A. & Barrett, B.B. (2007 in press). Restaurant employees perceptions of barriers to three food safety practices. Journal of the American Dietetic Association. Pilling, V. K., & Brannon, L. A. (2007). Assessing college students attitudes toward responsible drinking messages to identify promising binge drinking intervention strategies. Health Communication. 22(3), 265-276.
- Pilling, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K., Barrett, B.B. & Howells, A.D. (2007 in press). Food safety training requirements and food handlers knowledge and behaviors. Food Protection Trends.
- Pilling, V.K., Brannon, L.A., Shanklin, C.W., Howells, A.D., & Roberts, K.R. (2007 in press). Identifying specific beliefs to target to improve restaurant employees intentions for performing three important food safety behaviors. Journal of the American Dietetic Association.
- Pilling, V. K., Brannon, L. A., Roberts, K. R., Shanklin, C. W., & Howells, A. D. (2007 in press). Using the Theory of Planned Behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups. Journal of Foodservice Business Research.
- Riggins, L., Barrett, B.B. (2007 in press). Benefits and barriers to following HACCP-based food safety programs in childcare. Journal of Food Protection.
- Roberts, K., Barrett, B.B., Howells, A.D., Shanklin, C.W., Pilling, V.K., & Brannon, L.A. (2007 in press). Food safety training and foodservice employees knowledge and behavior. Food Protection Trends.
- Yoon, E. and Shanklin, C.W. (2007). Food security practices in Kansas schools and healthcare facilities. Journal of the American Dietetic Association. 107: 325-329.
|
Progress 01/01/06 to 12/31/06
Outputs
During Year 3 of the project, data were collected prior to training (Phase 1) and after a food safety training program (Phase 2) that was modeled after ServSafe, a national food safety training program administered by the National Restaurant Association. Team members who were experienced and certified as ServSafe instructors conducted training sessions. Observational data were collected on employees' compliance with food safety guidelines for the following three food safety behaviors: handwashing, using thermometers, and sanitizing food surfaces pre and post training. Observational data were collected for 211 employees in 31 restaurants in Phase 1 and 92 employees in 18 restaurants in Phase 2. The restaurants were located in Kansas, Iowa, and Missouri within a 250-mile radius of the research institution. The differences in the number of employees observed and restaurants participating in Phase 1 and Phase 2 were due to the high employee turnover in participating
restaurants and restaurants deciding not to participate after the observations had been collected or following training, respectively. Employees' food safety knowledge was measured in both phases. Employees also completed a survey that assessed attitudes, subjective norms, perceived control, and intentions to perform the food safety behaviors for both phases. These measurement items were based on the Theory of Planned Behavior (TPB). Focus groups were conducted with 120 employees following the food safety training sessions to identify barriers to implementing the three targeted food safety practices and factors that would encourage them to comply with these practices. Attitudes were the strongest predictor for employees' intention to perform each food safety practice for both phases. Independent t-test revealed no differences in any of the TPB components between Phase 1 and Phase 2. Handwashing was the only observed food safety behavior that improved between Phase 1 and Phase 2. The
change was due more to an improvement in how employees washed their hands rather than when they washed their hands. When the means were compared for the composite scores for cross contamination, time and temperature abuse, and use of thermometers, knowledge increased significantly only for handwashing (p ≤ .001). When the behavioral compliance percentages were examined independently for each of the three behaviors, the in-compliance percentage for handwashing behavior was the only one that increased significantly (p ≤ .001) between pre- and post-training behaviors. Specific behaviors where a significant improvement was observed included washing hands at designated times to reduce cross contamination (p ≤ .001) and using the correct handwashing procedure (p ≤ .05). Other data are currently being analyzed. Results will be used to identify interventions to improve compliance with the three targeted food safety practices. The interventions will be implemented in
the 18 restaurants remaining in the study. Survey and observational data will be collected following the intervention.
Impacts
The Centers for Disease Control and Prevention has reported that in the U. S. annually approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths result from foodborne outbreaks, costing an estimated $6.5 to $34.9 billion. If these risks are to be mitigated, foodservice establishment must provide employees with food safety training and monitor proper food handling practices.
Publications
- Riggins, L, and Barrett B. (2006). Development of a HACCP based food safety program for childcare centers. Proceedings of the 11th Graduate Education and Research Conference in Hospitality and Tourism. January 5-7, 2006. Washington State University, Seattle, Washington.
- Roberts, K. R., Pilling, V. K., Brannon, L. A., Shanklin, C. W., Phillips, W. C., and Barrett, E. (2006). Influence of Food Safety Training on Students Appreciation of Food Safety Behaviors. USDA Food Safety Education Conference: Reaching At-Risk Audiences & Todays Other Food Safety Challenges, Denver, CO. Available at: http://www.fsis.usda.gov/PDF/Slides 092806 Kroberts.pdf.
- Seo, S.H., Cha, M., and Shanklin, C.W. (2006). Hospitality management students knowledge and attitudes about the elderly and their preference in working with or for the elderly. Journal of Hospitality & Tourism Education. 18(1):21-32.
- Seo, S.H. and Shanklin, C.W. (2006). (in press). Important Food and Service Quality Attributes of Dining Service in Continuing Care Retirement Communities. Journal of Foodservice Business Research. 8(4).
- Yoon, E. & Shanklin, C. W. Implementation of Food Biosecurity Management Plan against food terrorism in on-site foodservice operations. Proceedings of the 11th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism. January 5-7, 2006. Washington State University, Seattle, Washington.
- Asperin, A.E., Shanklin, C.W. and Back, K. (2006). Brand Personality Congruence, Satisfaction, and Brand Loyalty in the Casual Dining Restaurant Industry. Proceedings of the 11th Graduate Education and Research Conference in Hospitality and Tourism. January 5-7, 2006. Washington State University, Seattle, Washington.
- Barlett, C.P., and Brannon, L.A. (2006). If only The Role of Visual Imagery in Counterfactual Thinking. Imagination, Cognition, and Personality: Consciousness in Theory, Research, and Clinical Practice. 26(1/2),87-100.
- Brannon, L.A., Tagler, M.J., and Eagly, A.H. (2006). The Moderating Role of Attitude Strength in Selective Exposure to Information. Journal of Experimental Social Psychology. (in press).
- Fea, C.J., and Brannon, L.A. (2006). Self-objectification and Compliment type: Effects on Negative Mood. Body Image: An International Journal of Research, 3(2),183-188
- Hackworth, C.A., and Brannon, L. A. (2006). Understanding and Managing Others: The Impact of Social Intelligence Upon Social Influence. Communication Research Reports, 23(3),1-8.
- Hui-chung, H., Lee, K-I, and Shanklin, C.W.(2006). Evaluation of the Free School Breakfast Program. Journal of Child Nutrition and Management. 30(1). Available at: http://docs.schoolnutrition.org/newsroom/jcnm/06spring/huang/index.as p
- Ok, C., Back, K.J. and Shanklin, C.W. (2006). Dimensional Roles of Justice on Post-recovery Overall Satisfaction and Behavioral Intentions: Tests of Casual Dining Experiences. Journal of Food Service Business Research. 8 (3):3-22.
- Ok, C., Back, K.J. and Shanklin, C.W. (2006). (in press). Mixed findings on the service recovery paradox. Service Industry Journal. 27(8).
- Ok, C., Back, K., and Shanklin, C. W. (2006). Service recovery paradox: Implications from an experimental study in a restaurant setting. Journal of Hospitality & Leisure Marketing, 14(3),15-32.
- Pilling, V.K. and Brannon, L.A. (2006).(in press). Assessing College Students Attitude Toward Responsible Drinking Messages to Identify Promising Binge Drinking Intervention strategies. Health Communication.
- Pilling, V.K., Brannon, L.A., Roberts, K.R., Phillips, W., Shanklin, C. W., and Barrett, E. B. (2006). Implications of theory of planned behavior for workplace safety interventions. Annual Meeting of the American Psychological Association, New Orleans, LA.
- Pilling, V.K., Brannon, L.A., Roberts, K.R., Phillips, W., Shanklin, C.W., and Barrett, E. B. (2006). Theory of planned behavior belief elicitations: Surveys vs. focus groups. Annual Meeting of the Association for Psychological Science, New York City, NY.
- Pilling, V.K., Brannon, L.A., Phillips, W., Barrett, E B., Roberts, K R., and Shanklin, C. W. (2006). Type of experience influences restaurant employees appreciation of food safety. Annual Meeting of the Midwestern Psychological Association, Chicago, IL.
- Riggins, L. and Barrett B. (2006). HACCP Based Programs in Childcare. USDA Food Safety Education Conference: Reaching At-Risk Audiences & Todays Other Food Safety Challenges, Denver CO.
|
Progress 01/01/05 to 12/31/05
Outputs
During year 2 of the project, students with restaurant experiences and current restaurant employees were asked in focus groups to describe some good things that could result from implementing or following the three targeted behaviors: (1) Cross contamination [keeping food free of contamination by not allowing raw food to come into contact with ready-to-eat foods as well as cleaning and sanitizing all food contact surfaces (hands/gloves, countertops, cutting surfaces, equipment, dishes and utensils) between use, when switching from one food preparation task to another]; (2) Personal hygiene with emphasis on proper hand washing [hand washing (with soap and hot water for 20 seconds) and drying (with air dryer or single use paper towels) hands before work, before putting on gloves, when food preparation tasks are interrupted or changed, or whenever they become contaminated (by food, the bathroom, coughing, or touching body parts)]; (3) Time/Temperature abuse using a
thermometer to monitor the temperature of foods at the completion of cooking (various temperatures) and reheating (to 165 degrees and hot food >135 degrees) to check that it is at the proper temperature. They were also asked to identify some negative consequences that could result from implementing these practices and what made it difficult for them or other employees to follow or implement the three targeted behaviors. The participants listed the benefits and things that would make it easier for them to perform these practices. They also identified a list of people that they thought would approve or disapprove as to whether they followed the three practices. The following common barriers were identified: time constraints, inadequate knowledge, lack of understanding the consequences for not following proper practices for the three target behaviors. Influential others were identified that would encourage employees to follow the correct food safety practices. Results were used to
develop and validate instruments to measure knowledge and attitudes. The knowledge survey measures employees awareness of what specific behaviors related to what they are suppose to do. In addition, observations sheets were developed and validated to determine actual food safety practices in restaurants. The instruments are currently being administered prior to observing the employees in the randomly selected restaurants in Kansas, Missouri and Iowa. Food safety training will be provided to employees at these restaurants during this evaluation period followed by evaluation of knowledge, attitudes, and behaviors.
Impacts
The Centers for Disease Control and Prevention has reported that in the U. S. annually approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths result from foodborne outbreaks, costing an estimated $6.5 to $34.9 billion. If these risks are to be mitigated, foodservice establishment must provide employees with food safety training and monitor proper food handling practices.
Publications
- Brannon, L.A. & Brock, T.C. (2005). (In Press). Measuring the prototypicality of product categories and exemplars: Implications of schema correspondence theory. In. L.R. Kahle & C.H. Kim (Eds). Creating images and the psychology of marketing communication. Hillsdale, NJ: Lawrence Erlbaum Associates, Inc.
- Fea, C. J. (2005). Self-objectification and compliment type: Effect on body shame, appearance anxiety, and negative mood. Kansas State University. Unpublished thesis.
- Freyenberger, JA, Barrett, EB (2005). Assessment of student learning outcomes - a developmental process. Journal of the American Dietetic Association, 105(8), A45.
- Gopalan, N. (2005). Increasing appreciation of family caregiver's stress as a function of attachment style and message appeal. Kansas State University, Unpublished thesis.
- Gopalan, N. & Brannon, L.A. (2005). (In Press). Increasing family members' appreciation of family caregivers' stress. Journal of Psychology: Interdisciplinary and Applied.
- McCabe, A.E. (2005) A general framework for modifying health-relevant behavior: Reducing Undergraduate binge drinking by appealing to commitment and reciprocity. Kansas State University, Unpublished dissertation.
- Olds, D., Fung, D. and Shanklin, C.W. (2005) Semi-Quantitative Evaluation of Protein Residues in Foods Using the FLASH Rapid Cleaning Validation Method. Journal of Rapid Methods and Automation in Microbiology. 13: 135-141.
- Pease, M.E., Brannon, L.A. & Pilling, V.K. 2005. (In Press). Increasing selective exposure to Health messages by targeting person versus behavior schemas. Health Communications.
- Pilling, VK, Phillips, WC, Roberts, KR, Brannon, LA, Shanklin, CW, Barrett, EB (2005). Student's perceptions of barriers to three food safety practices. Journal of the American Dietetic Association, 105(8), A-13.
- Riggins L, Roberts K, Barrett B, (2005). Status of prerequisite and HACCP program implementation in college and university foodservice. Journal of Foodservice Management and Education. 1(1). Online at http://www.fsmec.org/journal_current.html
- Roberts K, Barrett B, Sneed J, (2005). Health department sanitarians perception of food safety practices in restaurants. Food Protection Trends. 25(9), 694-700.
|
Progress 01/01/04 to 12/31/04
Outputs
During year 1 of the project that began September 30, 2004, the research team is developing and validating the data collection instruments to measure knowledge, attitudes including barriers to applying food safety practices in restaurants, and behaviors. A database of restaurants located within a 300-mile radius of Kansas State University in Kansas, Missouri and Iowa that are licensed by their respective state health agency is being developed. The restaurants in the database will serve as the sampling frame for the random selection of the restaurants for data collection. The three targeted behaviors that will be evaluated are: (1) Cross contamination [keeping food free of contamination by not allowing raw food to come into contact with ready-to-eat foods as well as cleaning and sanitizing all food contact surfaces (hands/gloves, countertops, cutting surfaces, equipment, dishes and utensils) between use, when switching from one food preparation task to another]; (2)
Personal hygiene with emphasis on proper hand washing [hand washing (with soap and hot water for 20 seconds) and drying (with air dryer or single use paper towels) hands before work, before putting on gloves, when food preparation tasks are interrupted or changed, or whenever they become contaminated (by food, the bathroom, coughing, or touching body parts)]; (3) Time/Temperature Abuse [ using a thermometer to monitor the temperature of foods at the completion of cooking (various temperatures) and reheating (to 165 degrees and hot food >135 degrees) to check that it is at the proper temperature]. During the first Advisory Committee meeting these behaviors were confirmed as the most critical ones to monitor to reduce risks of foodborne illnesses that occur in restaurants. To date a pilot instrument to assess food safety beliefs and barriers has been administered to hospitality students with food service experience. Results of this administration will be used to refine and simply the
instrument. Focused interviews will be conducted with restaurant employees to refine the instruments. A pilot study will then be conducted to assess the reliability and validity of the instruments. Phase 1 of the training will be implemented during this initial year.
Impacts
The Centers for Disease Control and Prevention has reported that in the U. S. annually approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths result from foodborne outbreaks, costing an estimated $6.5 to $34.9 billion. If these risks are to be mitigated, foodservice establishment must provide employees take a food safety training and monitor proper food handling practices.
Publications
- Theses and Dissertations: Bryant, Toni J. (2004) Development of a Foodsafety Educational Program on CD-ROM for 4th, 5th, and 6th Grade Children. Unpublished thesis. Kansas State University, Manhattan, KS. (Barrett, B. Major Professor)
- Estepa, Amelia. (2004). Development of an Instrument to Measure Service Quality and Customer Satisfaction in a University Foodservice. Unpublished thesis. Kansas State University, Manhattan, KS. (Shanklin, C.W. Major Professor)
- Huang, Hui-chun. (2004). Factors Affecting Service Quality Perception And Residents Behavioral Intention To Utilize Foodservice In Assisted Living Facilities. Unpublished dissertation. Kansas State University, Manhattan, KS. (Shanklin, C.W. Major Professor)
- Ok, Chihyung. (2004). The Effectiveness Of Service Recovery And Its Role In Building Long-Term Relationships With Customers In A Restaurant Setting. Unpublished dissertation. Kansas State University, Manhattan, KS. (Shanklin, C.W. Major Professor)
- Pilling, V. K. (2004). Attempting to reduce college students binge drinking behavior: Tailoring to others, the behavior, and personality. Unpublished Masters thesis. Kansas State University, Manhattan, KS. (Brannon, L. Major Professor)
- Seo, S.H. (2004). The Role of Relationship Quality on the Behavioral Intentions with the Dining Service. Unpublished dissertation. Kansas State University, Manhattan, KS. (Shanklin, C.W. Major Professor)
- Stirtz, K. (2004). Food Handling Practices and Barriers to Improving These Practices in Independent Living Older Adults in Kansas. Unpublished thesis. Kansas State University, Manhattan, KS. (Shanklin, C.W. Major Professor)
- Cha, M., Seo, S.H. and Shanklin, C.W. (2004). Dietetics and Nutrition Stduents Knowledge, Atttitudes, and Intentions to Provide Services to the Elderly. Journal of American Dietetics Association. 104: A39.
- Estepa, A.A.V., Shanklin, C.W., and Back, K-J. Market Segmentation Influence on Service Quality and Customer Satisfaction in a Midwestern University. Proceedings 9th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism. IX: 293-2006. January 6-8, 2004. University of Houston, Houston, TX
- Huang, H-C. and Shanklin, C.W. Factors Affecting Service Quality Perception and Residents Behavioral Intention to Utilize Foodservice in Assisted Living Facilities. Proceedings 9th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism. IX: 305-309. January 6-8, 2004. University of Houston, Houston, TX
- Lee, K.E., Shanklin, C.W., and Huang, J. (2004). Qualitative investigation of assisted living residents foodservice experience. Journal of Community Nutrition. 6(1): 42-47, 2004.
- McCabe, A. E., & Brannon, L. A. (2004). An examination of racial subtypes versus subgroups. Current Research in Social Psychology, 9(8), 109-123.
- McCabe, A. E., & Brannon, L. A. (2004). Effect of shifting standards on evaluations of white subtype members. Journal of Social Psychology,144(1), 91-92.
- McCabe, A. E., & Brannon, L. A. (2004). Application of conversational norms to the interpretation of survey results as a function of participants need-for-cognition. Journal of Psychology: Interdisciplinary and Applied, 138(1), 91-94.
- Ok, C., Back, K-J, and Shanklin, C.W. 2004. The Updating Role of Service Recovery Efforts on Customers Overall Satisfaction and Behavioral Intentions. Proceedings of Advances in Hospitality and Tourism Research. Proceedings 9th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism. IX: 597-607. January 6-8, 2004. University of Houston, Houston, TX .
- Seo, S.H, and Shanklin, C.W. (2004). Importance And Performance Level Of Food And Service Quality Atttributes For Elderly. Journal of American Dietetics Association. 104: A41.
- Seo, S.H, and Shanklin, C.W. (2004). Importance And Performance Level Of Food And Service Quality Atttributes For Elderly. Journal of American Dietetics Association. 104: A41.
- Shanklin, C.W., Seo, S.H, and Generali, H. (2004). Benchmarking Customer Satisfaction in a Continuing Care Retirement Community. Journal of American Dietetics Association. 104: A10.
- Spaw, M., Williams, K. A., & Brannon, L. A. (2004). Summary lecture versus web-based method for instruction of site planning for protectedenvironment structures. NACTA (North American Colleges and Teachers of Agriculture) Journal, 48(4), 45-50.
|
|