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Students' Perceptions of Their Student-Operated Restaurant Experience: A Qualitative Study.

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Student-operated restaurants (SORs) offer valuable experiential learning for future foodservice managers, enhancing interpersonal skills and professional growth. However, the integration of nutrition concepts in SOR programs requires further development for comprehensive training.

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Area of Science:

  • Foodservice Management Education
  • Nutrition Care Planning
  • Experiential Learning

Background:

  • Increasing demand for dining out necessitates skilled foodservice managers.
  • Student-operated restaurants (SORs) are an educational model for training these professionals.
  • The role of nutrition in SORs is an under-researched area.

Purpose of the Study:

  • To explore student perceptions of their SOR experience.
  • To assess the incorporation of nutrition concepts within SOR programs.
  • To identify areas for improvement in foodservice management education.

Main Methods:

  • Qualitative thematic analysis of interview data.
  • Recruitment of eighteen students from four universities.
  • Exploration of student experiences in SORs.

Main Results:

  • Three key themes emerged: Interpersonal Relationships and Mentoring, Assessment of Immediate Experience, and Moving Forward, Added Value, and Growth.
  • Students reported significant development in relationships and skills.
  • Mixed perceptions on nutrition integration, with some desiring more emphasis.

Conclusions:

  • SORs provide a rich environment for developing essential foodservice management skills.
  • There is a need to enhance the integration of nutrition principles in SOR curricula.
  • Future foodservice managers require robust training in both operational and nutritional aspects.