Characteristics and Practices Influencing the Implementation of Hospital Foodservice Software
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The Department of Apparel, Education Studies, and Hospitality Management provides an interdisciplinary look into areas of aesthetics, leadership, event planning, entrepreneurship, and multi-channel retailing. It consists of four majors: Apparel, Merchandising, and Design; Event Management; Family and Consumer Education and Studies; and Hospitality Management.
History
The Department of Apparel, Education Studies, and Hospitality Management was founded in 2001 from the merging of the Department of Family and Consumer Sciences Education and Studies; the Department of Textiles and Clothing, and the Department of Hotel, Restaurant and Institutional Management.
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2001 - present
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- College of Human Sciences (parent college)
- Department of Family and Consumer Sciences Education and Studies (predecessor)
- Department of Hotel, Restaurant, and Institutional Management (predecessor)
- Department of Textiles and Clothing (predecessor)
- Trend Magazine (student organization)
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Abstract
The purpose of this research was to investigate the implementation of specialized hospital foodservice software into hospital foodservice departments through a multi-case study design. Five sites were included in the study, 27 employees involved in the implementation were interviewed. Findings included: identification of barriers and facilitators to implementing software, preferred methods of training, and necessary communication tools. Employees of the foodservice departments used technology and saw value in the use of technology.
Comments
This accepted article is published as Embry, A. and Arendt, S. Characteristics and practices influencing the implementation of hospital foodservice software. Journal of Foodservice Management & Education, 11(2), 17-23. Posted with permission.