Andrew Hale Feinstein

Charting the Experiential Territory: Clarifying Definitions and Uses of Computer Simulation, Games, and Role Play

The literature around experiential learning is unclear regarding the similarities and differences among simulation, games, and role play. In order to appropriately evaluate instructional processes, definitional clarity is necessary. In this article, we provide a definitional foundation and classification scheme for the topics of computer simulation, role play, and games. The educational and training outcomes of each are discussed, providing readers the means to determine for themselves, the pedagogical appropriateness of simulation, games, or role play to a given situation.

An Assessment of the Effectiveness of Simulation as an Instructional System in Foodservice

This study explores the effectiveness of a Foodservice Instructional Simulation Technique (FIST) to educate foodservice managers in the dynamics of a foodservice operation. A FIST is presented that attempts to increase dynamic knowledge by immersing learners in an experiential learning environment created through a simulation model. Following the Interservice Procedures for Instructional Systems Design, an assessment instrument is then created that relies on the classifications within the cognitive domain of Bloom’s Taxonomy of Educational Objectives as a framework for differentiating cognitive abilities. Students of hospitality management (N = 243) are assessed using this instrument. Results indicate that the FIST significantly increased dynamic knowledge in participants of the study. Furthermore, participants who used the FIST showed a negative relationship between maturity—as identified by their age and managerial experience in foodservice—and gains in dynamic knowledge.

The Use of Simulation in Hospitality as an Analytic Tool and Instructional System: A Review of the Literature:

This review of the literature presents in-depth research pertaining to simulation modeling in the hospitality industry. The authors’intent is to expand the readers’knowledge about simulation modeling and to provide a more complete discussion of what is known about simulation theory in the hospitality literature. Furthermore, information is provided to assist decision makers, training professionals, and hospitality educators with theoretical and methodological suggestions specific to evaluating simulation’s effectiveness and to provide a framework for understanding the enormous contributions to the simulation literature that have been made during the past four decades. A chart of simulation, indicating definitions and applications, is provided. Two comprehensive tables describing and categorizing articles in this area are also provided. The research shows substantial use of simulation modeling in both hospitality operations and education. It further shows some major methodological shortcomings.

A hermeneutical approach to external validation of simulation models

Validation is the most important tool in evaluating the effectiveness of a simulation model. An integral subset of validation is external validation. Through a historical philosophical discussion and examples, the authors provide a road map to navigate approaches to this topic. The authors also provide methodology suggestions by reconciling foundational philosophical approaches and incorporating a hermeneutical perspective to increase the usability, validity, and generalizability of simulation models.

Evaluating the effect of training on perceptions of internal occupational status

Abstract As the hospitality community continues to grow into a leading national economical force, it is imperative that the industry investigate perceptions of occupational status and identify methods that positively change the negative perceptions of one of its most prevalent divisions, foodservice. Although there has been research in external perceptions of the hospitality industry, little has been done to evaluate internal perceptions of foodservice and what factors impact or change occupational status and self-esteem of employees. Subsequently, evaluating perceptions of internal occupational status has been an undeveloped area of research. In an attempt to address this issue, we have developed the Internal Occupational Status Questionnaire (IOSQ) and a methodology to evaluate the effect of training on the internal occupational status (IOS) perceptions of foodservice employees. This methodology employs a combination of the Minnesota Satisfaction Questionnaire and Rosenbergs self-esteem Scale. Responses were analyzed using repeated-measures MANOVA and ANOVA models. An example of the use of this methodology is provided through an evaluation of the effect of the Air Force Services Technical Training Schools Initial Foodservice Training Program on perceived IOS of 196 US Air Force Services personnel. Empirical findings suggest that the training methods under study do not increase positive personnel feelings of occupational status or self-esteem.

Exploring the Effects of Music Atmospherics on Menu Item Selection

ABSTRACT This study attempts to determine the effects of music genre and intensity on patrons ethnic menu item selection at a military dining facility in the Southwestern United States. The experiment was conducted during six two-hour lunch periods. Eight hundred and fifty eight responses were collected. A modified Mehrabian-Russell Model was used as the experimental design. Fixed effects multinomial logistic regression (MLR) was used to analyze the data. It was discovered that the presence of ethnic music has a significant effect on the selection of ethnic entrées. Specific levels of music intensity of an ethnic genre were also found to have a significant impact on ethnic menu item selection. Finally, several moderating variables-age, gender, and general likings for the ethnic meals-significantly affected the relationship between music genre and intensity on ethnic menu item selection.

Validating a food safety instrument: Measuring food safety knowledge and attitudes of restaurant employees

ABSTRACT Food safety management poses a continual challenge for the commercial food service industry. Deficiencies in employee food safety knowledge and poor attitudes toward the importance of food safety can result in practices that increase the risk of foodborne illness. The purpose of this study was twofold: (1) to assess and compare the food safety knowledge and attitudes of employees in fine dining and quick service restaurants; and, (2) to validate a measurement instrument used in prior research about food safety management. In this study, quick service restaurant employees had a lower composite score on their overall knowledge test than did fine dining employees. In addition, a significant difference between the two groups was found in their knowledge and attitudes toward the critical control points of cooling and reheating. However, significant differences between the two groups in the other three areas (cross-contamination, home practice and safe handling practice) were not found. The results of this study are potentially useful for researchers and managers involved with food safety training.