Rebecca Gould

K-State's Distributed Learning Commons: Achieving Long-Term Sustainability Through Strategic Partnerships

Kansas State University (K-State) has adopted a distributed learning commons model characterized by physically disbursed tools and services, with a growing emphasis on virtual learning spaces. It has been shaped, since the commons opened in 2001, by a combination of factors, including advancing technology, evolving student- and faculty-use requirements, and significant ongoing economic constraints. In lean times for academic budgets, K-States experience serves to demonstrate how innovative resource leveraging among campus partners and continuous collaboration with users can produce flourishing environments that remain relevant to todays learners even when funds are scarce.

Collaborative Web-Based Project on Tourism and Marketing

Abstract Summarized in this article is a three-phased process for planning and implementing a web based project in marketing and tourism classes.

Formative Evaluation of a Video and Training Manual on Feeding Children with Special Needs

Abstract Special Foods for Special Kids (video and manual) was developed to educate child care providers who participate in the Child and Adult Care Food Program on feeding and nutrition issues (nutrient content, food preparation, social impact, and environmental considerations) for children with special needs.To evaluate the appropriateness of the training materials, a preliminary expert panel, modified Delphi panel, and focus groups were used. Composite scores given by the Delphi panel for content, readability, and format were 4.59 ± 0.61, 4.29 ± 1.0, and 4.41 ± 0.64, respectively, on a scale from 1 (strongly disagree) to 5 (strongly agree). Suggestions from the latter two evaluation strategies to improve the materials included adding a glossary of terms, a section on autism and a section on choking, statements on safety and sanitation issues, and an explanation of the format of answers (which were upside down). Multiple, formative evaluation methods were used among developers, experts, and users to ensure that these training materials were appropriate and applicable for the end user.

Computer power consumption and management: “Earth, wind, and fire: Sustainable energy for the 21 st century” research experience for undergraduates

There is a huge potential to save energy on computers and in university computer labs. With many computers sitting idle during nights and weekends when they are rarely used, power management techniques could have both monetary and energy savings. Through the use of a Watts Up? Pro ES power meter, the energy consumption of different computers and user activities was explored on the Kansas State University campus. Energy Star computers were found to be much more efficient for all activities, averaging 52% less energy use than the other computers tested. To implement energy management techniques (such as the use of Faronics PowerSave software), more studies need to be done on computer usage in the computer labs during the school year. This will allow for effective power management settings while balancing user convenience and energy savings.

Distance Courses for Dietetic Education: The Next Generation

Abstract Distance courses in dietetic education have progressed from text-based correspondence courses to packages of audio and video material for students interested in fulfilling college requirements or in gaining continuing education hours for dietetic registration. The current generation of distance courses relies more heavily on computer-based and telecommunication applications and is moving toward continued integration of both audio and video components. This presentation will illustrate how the World Wide Web offers many opportunities to transfer information to students unavailable for traditional classrooms. The distance dietetic education program at Kansas State University is in its second generation using lecture notes designed into an HTML framing format that allows maneuvering within the web. Lecture notes are linked to additional web-based resources and class exercises. Chat rooms and message boards enable students to discuss materials and bring up additional questions reclaiming an element of interaction lost in remote learning. Traditional paper and pencil exams and self-assessment formats are rapidly being replaced by on-line testing formats for immediate feedback. Evaluation of these courses to detect effective or not so effective learning experiences will be accomplished by student/peer review and student registration exam pass rates. The next generation of web-based courses are being developed with audio streaming to coincide with slides and lecture notes. The distance student will experience the same lecture given in a traditional classroom. Internet 2, available in the fall of 1999, provides opportunities for video streaming and live interaction with instructors. Distance education continues to serve a population unable to attend classes or workshops who are in need of continued learning opportunities to gain or maintain credentials.

The Influence of Leadership Style Upon Nursing Home Foodservice Productivity Measurements

Abstract Research was conducted to determine whether the effect of democratic supervisory styles on productivity shown in business studies could be demonstrated in nursing home foodservice. Surveys were mailed to 500 randomly selected nursing home foodservice directors in the northeastern US Three scales were used to assess leadership style: Specters Work Locus of Control, the Ohio Leader Opinion Questionnaire, and Burger and Coopers Desirability of Control. Preliminary and pilot studies verified terminology, productivity questions, use of scales, and common references to food and labor cost per patient day. Total response rate was 34%. Data were analyzed using frequencies, means, chi-square tests, and analysis of variance. The majority of the respondents were female (71%), over 35 years of age (76%), with an associate or bachelors degree (51%), and were certified dietary managers (49%) and/or foodservice managers (55%). Approximately 20% were registered dietitians. Facilities had an average census of 164 ± 87.8 with 173 ± 97.4 beds. The most frequently used productivity measurements were meals served per labor reported by 58% of the respondents, and meals produced per labor hours worked was listed by 37%. A mean of 6.03 ± 2.07 meals was served per labor hour. Mean food cost per patient day was

Insights on Team-Based Learning

4.44 ±

Hospitality Graduates' Employment Status and Job Satisfaction

2.21. Average labor cost per patient day was

Predicting congregate meal program participation: applying the extended theory of planned behavior

4.80 ±

An Assessment of Self-Selected versus Instructor-Assigned Teams in an Introductory Tourism Course

3.13. The mean hourly employee wage was