Master of Science (MS)
First Committee Member
Number of Pages
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.
American; Assessing; Boy; Camp; Menus; Nutritional; Quality; Scouts
University of Nevada, Las Vegas
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Ramin, Gregory Scott, "Assessing the nutritional quality of Boy Scouts of America Camp menus" (2004). UNLV Retrospective Theses & Dissertations. 1742.