Preparing Future Foodservice Managers: Operational and Educational Characteristics of Student-Operated Restaurants

Abstract

Objective: To study operational, management, and educational experiences of student-operated restaurants (SOR) through the perspective of SOR managers across the US.

Methods: Qualitative semistructured interviews were conducted with 19 SOR managers. Qualitative case study procedures were used for analysis.

Results: Three themes emerged: (1) objectives and processes in SORs, (2) support received by SORs, and (3) individual experiences in SORs. Within these themes, participants described various methods and designs used to operate SORs. However, participants ultimately perceived that SORs were successful in helping students gain foodservice management skills and be better prepared to be future foodservice managers.

Conclusions and implications: Foodservice managers can connect nutrition principles to practice for consumers. Strong foodservice education through SORs can play a role in students being more competent and prepared for foodservice management careers. Findings provide ideas for foodservice educators as they initiate or refine the use of SORs.

Keywords: experiential learning; foodservice management; foodservice management education; qualitative; student-operated restaurant.