Award Date

1-1-2004

Degree Type

Thesis

Degree Name

Master of Science (MS)

Department

Hotel Administration

First Committee Member

Audrey McCool

Number of Pages

128

Abstract

This case study focused on one Boy Scout Council to determine whether the type of foodservice personnel employed affects the nutritional quality of the menus. The study compared a contract foodservice management team to the members of the Council hired foodservice and administrative management team. The data were collected through a combination of written surveys, follow-up personal and telephone interviews, and nutritional analysis of the menus that the Foodservice Directors provided; Findings and conclusion. The hypothesis for this paper stated that the nutritional content of Boy Scout Camp menus from a selected Boy Scouts of America Council will vary according to the ownership of the foodservice delivery system. It was determined that this hypothesis should be rejected as there were no conclusive differences in the nutritional value of menus served by the two approaches to management of the foodservices.

Keywords

American; Assessing; Boy; Camp; Menus; Nutritional; Quality; Scouts

Controlled Subject

Recreation; Nutrition

File Format

pdf

File Size

2897.92 KB

Degree Grantor

University of Nevada, Las Vegas

Language

English

Permissions

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Identifier

https://doi.org/10.25669/5qu5-cqpy


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