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The purpose of this study is to incorporate aspects of existing research to develop a model of hospitality students’ willingness to work with older adults. It evaluates whether the addition of multi-age perspective (MAP), a concept adapted from multi-cultural literature which addresses perceptions of different age groups, and separating attitudes into favorable and unfavorable constructs provide better predictive power than previous models.

A survey combining various measures suggested from the literature was conducted electronically with hospitality students from five US universities.

Factor analysis and structural equation modeling resulted in a model of the relationships between six latent constructs: contact quality, aging anxiety, MAP, unfavorable attitude, favorable attitude and willingness to work with older adults. While MAP and contact quality significantly influenced the respondents’ unfavorable and favorable attitudes, aging anxiety only affected their unfavorable attitude. Respondents’ MAP was the strongest antecedent for willingness to work with older adults, followed by favorable attitude and unfavorable attitude.

The research investigated the beliefs of hospitality students studying in the USA and may not be representative of all younger hospitality workers and those in other countries.

Incorporating MAP into both educational and business contexts through methods such as intergenerational service learning, leadership commitment to age-diversity and reverse mentoring will facilitate cooperation and improved relations among younger and older hospitality workers.

This study is the first to apply the construct of MAP to hospitality and to separate the constructs of the influence of unfavorable attitudes from that of favorable attitudes.

The purpose of this study is to determine which categories and indicators of quality are best suited to evaluating associate degree culinary arts programs (ADCAP).

The researchers surveyed a national sample of culinary educators and industry chefs in the USA. The instrument asked the participants to rate the importance levels of 50 potential quality indicators for ADCAP. The data were analyzed to determine the most important indicators as well as categories of indicators.

Data analysis revealed the five most important indicators of quality, based on mean scores, to be: sanitation of kitchen laboratories; industry experience of faculty; subject experience of faculty; required internship; and job placement rates. From these data, the researchers developed a list of 20 suggested quality indicators. The indicators were originally divided into eight categories. The majority of the suggested indicators came from the faculty, organization and administration, and facilities categories. However, factor analysis revealed that the list of indicators could more appropriately be divided into 13 categories.

The members of the American Culinary Federation surveyed may not be representative of all chefs in the USA.

The results provide a basis for educators, students, employers and other stakeholders of ADCAP to evaluate these programs and suggest future research to further evaluate ADCAP quality.

This paper applies multiple theories of evaluating quality in higher education to a type of program that has been under‐researched in the academic literature.

The purpose of this paper is to analyze the food safety knowledge and practices of catering employees in one city in the Southwestern United States.

The researchers administered a 20‐question food safety survey to catering employees and observed their actions while performing catering duties.

The paper finds that employees earned a mean score of 71.5 per cent on the 20‐question survey. They were most knowledgeable about personal hygiene, but did not practise proper hygiene during the catering functions. The most common food safety violations were not wearing gloves when required, not washing hands, not checking food temperatures, and not properly covering foods in warming and/or refrigeration units.

Lack of interest and concern about bad publicity prevented many caterers from participating in the study. The presence of observers during a catering event could have affected employees' performance.

The results showed need for improvement in both knowledge and practice of food safety and sanitation and significant differences in knowledge between English‐ and Spanish‐speaking respondents and employees of independent versus corporate operations.

The paper reveals that the US Food and Drug Administration has a goal of reducing the five risk factors of food‐borne illness by 25 percent by 2010. Catering operations face great challenges in minimizing these risks.

The purpose of this study is to investigate whether length of time spent in the USA impacts perceptions of international students studying in US schools regarding the service and food quality of on‐campus foodservice operations.

The researchers surveyed international students at one Southeastern and one Southwestern university in the USA regarding their perceptions of university foodservice, divided into six factors, i.e. service and sanitation, food dislikes, selection and taste, drinks, value, and crowding. A two‐way MANOVA test was performed using SPSS Version 17.0 to identify any significant differences between the six factors, time in the USA, and universities.

MANOVA testing indicated that there was a significant difference between length of time in the USA and the ratings of the service and sanitation factor. The group that had been in the USA for less than six months rated the service and sanitation factor higher than the group who had been in the USA for over a year.

Campus administrators and food service operators need to consider that the interaction and socialization provided by the on‐campus dining experience may be an important step of the adaption process for international students.

The study applies theoretical concepts regarding service quality and adaptation that have not been used previously to study international students and their on‐campus foodservice preferences.

Global warming has been a well recognized environmental issue in the United States for the past ten years, even though scientists had identified it as a potential problem years before in 1896. We find debate about the issue in the United States media coverage while controversy among the majority of scientists is rare. The role that media plays in constructing the norms and ideas in society is researched to understand how they socially construct global warming and other environmental issues. To identify if the U.S. Media presents a biased view of global warming, the following are discussed (1) the theoretical perspective of media and the environment; (2) scientific overview and history of global warming; (3) media coverage of global warming, and (4) research findings from the content analysis of three countries’ newspaper articles and two international scientific journals produced in 2000 with comparison of these countries economies, industries, and environments. In conclusion, our research demonstrates that the U.S. with differing industries, predominantly dominated by the fossil fuel industry, in comparison to New Zealand and Finland has a significant impact on the media coverage of global warming. The U.S’s media states that global warming is controversial and theoretical, yet the other two countries portray the story that is commonly found in the international scientific journals. Therefore, media, acting as one driving force, is providing citizens with piecemeal information that is necessary to assess the social, environmental and political conditions of the country and world.

For the islands of the Caribbean, tourism is more than an industry to be managed. Significantly, it is a socioeconomic phenomenon that if managed effectively can address some of the challenges facing the region. Tourism higher education plays a critical role in preparing graduates to shape an improved Caribbean tourism society and in performing research. Over the years, its tourism education has been framed by “Western models” that have not taken sufficient account of the Caribbean reality. The focus of this chapter is to define Caribbean education and to propose a tourism higher education strategy for the implementation in part of this education.

The emergence of dark kitchens in the restaurant industry is a contemporary phenomenon, arising most recently in the context of the so-called gig economy. This new business model flourished during the coronavirus disease 2019 (COVID-19) pandemic on a global scale. Despite dark kitchens' popularity, considerable negative publicity exists in the news related to poor working conditions. To highlight this new phenomenon, this paper explores the existing literature on worker exploitation in dark kitchens in the context of the gig economy.

A systematic literature review of hospitality and tourism databases generated 1,430 articles, of which 18 met the authors' inclusion criteria for the final analysis, and 1,030 anecdotal sources, of which 47 were included. Thematic analysis was used to identify the key themes and summarise the findings to be used for further studies.

The popularity of dark kitchens as a business model is premised on the fact that dark kitchens' dramatically reduces the operational cost and increases productivity. On the other hand, the working conditions and contractual agreements of the gig workers in dark kitchens raise several questions from operational, legal and ethical perspective. These poor working conditions create the conditions for worker exploitation and further damage the sector's image.

This study advocates that companies and managers are responsible for implementing and monitoring fair working conditions in dark kitchens. The existence of poor working conditions increases employee turnover and, overall, affects the industry's reputation.

This explorative study provides insights into the working conditions and contractual agreements in dark kitchens. Currently, there is no other study (empirical or conceptual) to shed light on the working practices. The authors hope this study will trigger further discussion and empirical research in this field.