This paper is the first part of a two phase exploratory study of research in the food service in
dustry. In this first phase an analysis of the nature of a limited sample of research relative to
the food service industry is undertaken. Findings reveal that the vast majority of research ac
tivities to not focus on topics that are perceived to be of critical importance to the industry.
Insight is provided into problems that continue to plague research efforts in the food service
industry. The second phase of the study, to be published in a subsequent issue of the Journal of
Hospitality Education and Research, will comprehend a considerably broader sample and seek
to confirm and elaborate on these initial findings. A greater awareness of food service research
issues should help to encourage industry and academic leaders to address these problems.
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2.
Aldrich, P.1966 "How to Succeed in Losing Quality Without Really Trying ," Food Service Research Digest.
3.
Allington, J.K.1978 "A Short Method to Ensure Nutritional Adequacy of Food Served to Nursing Home Residents," University of Wisconsin.
4.
Bell, G.D.1971 "A Quantitative Technique for The Design and Layout of A Fixed Menu Food Service Kitchen," Perdue University.
5.
Benedict, J.M.1969 "Subjective Evaluation of an Experimental Training Program for Food Service Personnel," M.A. Thesis, Iowa State University .
6.
Bernatsky, M.1960 "Trouble-Shooting Food and Beverage Operations," The Cornell Hotel and Restaurant Administration Quarterly, 1:(1)
7.
Bourn, A.C.1981 "Absenteeism Among Hospital Food Service Workers," Va. Poly. Tech. and State Univ.
8.
Brown, V.D.1979 "Energy Conservation in Nursing Home Food Service Management ," Va. Poly. Tech. and State Univ.
9.
Buchanan, R.D.1968 "A Study to Determine Guidelines, Rationale, and Appropriate Format of Managerial Staff Meetings in a Given Parameter," Northern Illinois University.
10.
Carnell, R.A.1978 "Training From the Trainees' Point of View," Training, 15:(8)
11.
Christensen, S.W.1969 "Quality Control — A Food Service Management Evaluation Tool," University of Wisconsin.
12.
Colucci, A.L.1972 "A Study of the Application of Work Simplification Techniques to Quantity Food Service Preparation," Perdue University .
13.
Copeland, M.1962 "Sandwiches in Time and Motion," Food Service Research Digest.
14.
Day, M.1971 "Management Attitudes of Dietitians," Colorado State University.
15.
Dwyer, S.J., et al. 1977 "Identification of Major Areas of Energy Utilization Within The Food Processing/Foodservice Industry," University of Missouri.
16.
Edwards, P.J.1978 "Evaluation of the Effectiveness of a Formal Training Program for Part-time Central Tray Service Employees on Turnover, Absenteeism, and Tardiness," University of Missouri.
17.
Elliott, T.1967 "The Case Against Management," Fast Food Magazine.
18.
Flack, K.E.1967 " Modern Concepts of Food and Materials Handling and Food Systems Design," 16th Conference, Society for Advancement of Food Service Research .
19.
Food Service Research Digest1966 "Fire Safety for Restaurants and Eating Establishments."
20.
Friese, J.C.1963 "Institutional Food Service Efficiency Through Proper Equipment and Design," 8th Conference, Society for Advancement of Food Service Research
21.
Heuston, D.A.1962 "Dialogue Technique for Waitiess Training," M.A. Thesis Michigan State University.
22.
Hopkins, D.E.1977 "Organizational Identification, Job Satisfaction, Work Values, and Job Performance of Non Managerial School Food Service Personnel ," Kansas State University.
23.
Jauch, L.R.; Osborn, R.N.; Martin, T.N.1980 "Structured Content Analysis of Cases: A Complementary Method for Organizational Research," Academy of Management Review, Vol. 5, No. 4, pp. 5:(4)517-526.
24.
Kazarian, E.1966 "How To Chart Your Way to Efficient Kitchens," College and University Business.
25.
Kotschevar, L.H.1967 "Can A Computer Plan A Kitchen?" School and College.
26.
Laney, M.G.1976 "The Development and Effects of an Energy Conservation Manual Used as a Handbook for Training on the Attitudes and Cognitive Knowledge of Food Service Employees," Perdue University.
27.
Lund, D.H.1977 "Administration of the Special Milk Program and Milk Waste in 24 Schools in Iowa," Iowa State University.
28.
MacLennan, H.A.1968 "Ready Foods, the Application of Mass Production to A La Carte Food Service Using Prepared-to-order Food," Cornell University.
29.
Maize, II,R.S.1970 "Selected Hospital Administrative Staff and Dietary Middle Managers' Perceptions of Managerial Style and Determination of Job Satisfaction Among Dietary Firstline Supervisors," OhioState University.
30.
McAllister, J.E.1963 "National Sanitation Foundation Food Equipment Standards," 8th Conference, Society for Advancement of Food Service Research .
31.
McProud, L.M.1977 "Energy Management in Production of Entrees in Hospital Food Service Systems," University of Wisconsin.
32.
Mayo, C.1980 " A Study of Variables That Affect Productivity in School Food Service," Va. Poly. Tech. and State Univ.
33.
Molzahn, G.M.1973 "Consumption of Utilities in the Machine Washing of Permanent Tableware ," Iowa State University.
34.
Morton, W.1965 "Marketing ... The Key to Successful Management," The Cornell Hotel and Restaurant Administration Quarterly, 6:(3).
35.
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36.
National Restaurant Association 1981Project on Restaurant Energy Performance , Pennsylvania State University.
37.
National Science Foundation 1977 "R & D Industry," NSF 79-325.
38.
Patterson, R.F.1972 "Factors Related to Job Satisfaction in Unskilled Food Service Employees," University of Maryland.
39.
Reynolds, E.S.1962 "The Study of Financial Management by Executive in the Service Industries," M.A. Thesis, Cornell University.
40.
Ruf, K.L.1975 "Identification of Components of Productivity and Some Factors Affecting Term in 24 Hospital Food Service Systems," University of Wisconsin.
41.
Sanzone, P.H.1970 "The Effect of Management Practices and Policies on Labor Turnover in the Food Service Industry," Eastern Kentucky University.
42.
Schneider, N.F. and Bangs, F.O.1962Commercial Kitchens, American Gas Association , New York.
43.
Smith, N.E.1972 "Development of Standard Time for Work Modules Used in Quality Food Production," University of Tennessee.
44.
Stone, P.K.1980 "Factors Affecting Career Choice and Career Satisfaction of Dietitians in the Early Establishment Career Stage," Kansas State University.
45.
Stone, P.K., et al. 1981 "Correlates of Career Motivation and Satisfaction ," Journal of the American Dietetic Association, 29.
46.
Stumpf, G.L.1962 " The Application of Industrial Engineering Techniques to Food Production and Service in Hospitals," 6th Conference, Society for Advancement of Food Service Research
47.
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48.
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49.
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50.
U.S. Dept. of H.E.W.1961 "Food Service Industry Training Programs and Facilities."
51.
Welch, J.M.1967 "A Systems Approach to the Mechanisms of Learning," 16th Conference, Society for Advancement of Food Service Research
52.
Welch, J.M. and Werner, C.1962 "Restaurant and Training," The Cornell Hotel and Restaurant Administration Quarterly, 3:(1).
53.
Whyte, B.C.1967 "Motivation and Productivity in Middle Management," 16th Conference, Society for Advancement of Food Service Research .
54.
Whyte, W.F.1948Human Relations in the Restaurant Industry, McGraw-Hill, New York.
55.
Wolnez, G.J.1966 "Turn a Safety Engineer Loose in Your Kitchen," Food Service Research Digest.
56.
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57.
Zehnder, L.E.1966 "Attitudes and Behavior Changes in the Food Service Industry ," Ph.D. Dissertation, Michigan State University.
58.
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