... Sisson a * & Deborah A. Lown b pages 312-323. ... J Am Diet Assoc. , 90: 13871393. [... more ... Sisson a * & Deborah A. Lown b pages 312-323. ... J Am Diet Assoc. , 90: 13871393. [PubMed], [Web of Science ®] View all references 88. Silliman, K and Wood, SL. 2001. Evidence of nutritional inadequacy of meals served to homeless populations in rural northern California. ...
ABSTRACT To meet the needs of the rapidly changing hospitality industry educators must continuall... more ABSTRACT To meet the needs of the rapidly changing hospitality industry educators must continually investigate which competencies are essential for graduates to possess and revise the curriculum to meet these needs. The purpose of this study was to determine the essential competencies and to determine whether differences exist between competencies needed by managers in lodging, food and beverage, and meeting and event management. Of the competencies deemed essential, 86% were soft competencies. Between functional work areas, no difference in importance was found for 76% of the competencies. The results indicate that programs should stress teaching hospitality students soft competencies in favor of hard competencies.
Food-oriented markets, such as food innovation districts (FIDs), have been touted as potential me... more Food-oriented markets, such as food innovation districts (FIDs), have been touted as potential methods to address complex societal issues involving the environment, poverty, and health. On this front the Grand Rapids Downtown Market (DTM) was created in 2013, envisioned as a vibrant public space for local food, entrepreneurship, community health, and jobs. An innovative, collective response to the interconnected and urgent problems of poverty, access, health, diet, and environment, the DTM can serve as a case study through which the value and necessity of a wicked problems framework become apparent. Wicked problems literature demonstrates that collaborative and iterative processes are essential to effective and inclusive transformational change of food systems, while also emphasizing that there can be no final, ideal solution. On the other hand, as an FID intentionally located in a low-income neighborhood, the DTM has been subject to criticism about top-down, expensive, and exclusionary practices aimed at gentrification. In the end, this analysis suggests that while FIDs can address local problems resulting from dominant food systems and practices, they can also function as a gentrifying force. Efforts more directly aimed at bottom-up, participatory engagement are essential to making collectively systemic, equitable changes in current food systems and practices. Emphasizing the need for bridge institutions, we argue that it is essential to value actively a wider array of knowledge cultures.
... Sisson a * & Deborah A. Lown b pages 312-323. ... J Am Diet Assoc. , 90: 13871393. [... more ... Sisson a * & Deborah A. Lown b pages 312-323. ... J Am Diet Assoc. , 90: 13871393. [PubMed], [Web of Science ®] View all references 88. Silliman, K and Wood, SL. 2001. Evidence of nutritional inadequacy of meals served to homeless populations in rural northern California. ...
ABSTRACT To meet the needs of the rapidly changing hospitality industry educators must continuall... more ABSTRACT To meet the needs of the rapidly changing hospitality industry educators must continually investigate which competencies are essential for graduates to possess and revise the curriculum to meet these needs. The purpose of this study was to determine the essential competencies and to determine whether differences exist between competencies needed by managers in lodging, food and beverage, and meeting and event management. Of the competencies deemed essential, 86% were soft competencies. Between functional work areas, no difference in importance was found for 76% of the competencies. The results indicate that programs should stress teaching hospitality students soft competencies in favor of hard competencies.
Food-oriented markets, such as food innovation districts (FIDs), have been touted as potential me... more Food-oriented markets, such as food innovation districts (FIDs), have been touted as potential methods to address complex societal issues involving the environment, poverty, and health. On this front the Grand Rapids Downtown Market (DTM) was created in 2013, envisioned as a vibrant public space for local food, entrepreneurship, community health, and jobs. An innovative, collective response to the interconnected and urgent problems of poverty, access, health, diet, and environment, the DTM can serve as a case study through which the value and necessity of a wicked problems framework become apparent. Wicked problems literature demonstrates that collaborative and iterative processes are essential to effective and inclusive transformational change of food systems, while also emphasizing that there can be no final, ideal solution. On the other hand, as an FID intentionally located in a low-income neighborhood, the DTM has been subject to criticism about top-down, expensive, and exclusionary practices aimed at gentrification. In the end, this analysis suggests that while FIDs can address local problems resulting from dominant food systems and practices, they can also function as a gentrifying force. Efforts more directly aimed at bottom-up, participatory engagement are essential to making collectively systemic, equitable changes in current food systems and practices. Emphasizing the need for bridge institutions, we argue that it is essential to value actively a wider array of knowledge cultures.
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