This chapter examines how personality, gender, age and culture potentially relate to emotional intelligence. It shows that employees within the hospitality and tourism industry may be influenced by such factors that drive their emotional intelligence levels.

As expatriates' lack of motivation to work overseas and firms' ineffective screening and selection criteria for expatriates cause expatriation failures, identifying and recruiting candidates who are willing to accept future expatriate assignments has become an important strategic imperative among hospitality practitioners and educators. The purpose of this study is to identify antecedents of hospitality students' expatriation willingness and demonstrate how the antecedents develop expatriation willingness. From a sociocultural perspective based on job resources-demands theory and selfefficacy theory, we hypothesized international travel experience, intercultural social contact in daily life, and cultural intelligence (CQ) are positively related to expatriation willingness. We also hypothesized CQ to mediate the direct relationship between international travel experience and expatriation willingness and between daily intercultural social contact and expatriation willingness. Results of structural equation modeling of the data from 370 students supported all the hypotheses in this study. Theoretical and practical implications of the findings are discussed.

Areas that have gained in popularity in hospitality management programs across the country are diversity issues and online education. The purpose of this study was to measure change in attitudes toward and perceptions of diversity issues among hospitality students enrolled in an online diversity issues course. A sample of 79 students was obtained using an electronic pre-/postcourse survey methodology. Results suggest that online education may have had an impact on student attitudes and perceptions in the construct areas of (a) laws, legal, and ethical issues; (b) conceptual knowledge; and (c) procedural and conditional knowledge. Constructs that did not have a statistically significant difference were (a) checking personal perceptions and (b) awareness of diversity constructs.

Soft skills are typically referred to as the attributes exhibited or contained by an individual that display his/her ability to interact with others. Two types of soft skills that are often discussed within the hospitality industry are diversity awareness and emotional intelligence. Diversity may be explained or defined as a state of unlikeness, the conditions of being different, and all things that make us different. Areas where differences may exist include race, ethnicity, gender, sexual orientation, socio-economic status, age, physical abilities, religious beliefs, political affiliation and emotional reaction. Emotional intelligence (EI) has been defined as the ability to perceive, understand, regulate, and harness emotions in the self and others. How one deals with emotion is one characteristic that varies from culture to culture. Research has shown that EI may be a contributing factor in a moment of truth being considered a failure or success. The purpose of this study was to examine if undergraduate student EI scores change after completing a diversity issues course. Students completed the Assessing Emotions Scale on the first class day. At the conclusion of the 15-week course covering approximately 20 diversity issues concepts students completed the same EI assessment. Paired sampled t-testing was conducted to determine whether mean differences existed when comparing post and pre-course scores. Results of this study suggest that certain components of EI are significantly changed after taking the diversity issues course.

As a result of this presentation, listeners will be able to identify key components of camp development and design as well as discuss techniques for implementation.

Diversity or multiculturalism is a concept that includes words such as acceptance and respect. A movement toward diversity should include the examination of differences in a safe, cultivating, and constructive environment. One such environment is classrooms located on college and university campuses across the United States. The purpose of this study was to examine a cross-section of hospitality management students based on their ethnicity. A self-selected convenience sample of students were used with data being collected using a paper-and-pencil survey measuring attitudes and perceptions toward various diversity concepts. It was found that differences existed between the two ethnic groups around specific concepts of workplace equity.

Participants viewing this presentation will take away an overview of the FoodMASTER Summer Science Camp curriculum and the positive impact the camp had on camper attitudes towards nutrition and cooking.

The identification of competencies needed by hospitality managers has been investigated since the 1980's. In all of the competency research relating to hospitality management, essential competencies include skills that can be classified as soft skills, yet a comprehensive list of these soft skills has not been identified. The purpose of this project is to have industry professionals in human resources and educators who teach human resources, to rate the importance of soft skill competencies found in the literature. This study serves as the beginning of a comprehensive study of soft skills needed in entry-level hospitality management positions.

ObjectiveThe objective of this research was to assess the price difference between nutrient rich and less nutrient rich paired food items in grocery stores.MethodsAll grocery stores in Greenville, NC (N=13) were assessed using a modified Nutrition Environment Measures Survey (NEMS).Outcomes MeasuredAll foods (n=126) with a nutrient rich and a less nutrient rich version were assessed for price difference.ResultsOf 63 food item pairs assessed, less nutrient rich food items never cost more than the more nutrient rich counterpart. The majority (52.4%) of the food item pairs were found to have no difference in price.ConclusionsIn grocery stores, many nutrient rich options can be purchased without increasing food expenditures.Grant Funding Source: None

Diversity issues have been the cause of both pain and inspiration within the United States. One environment that has aided diversity movements are institutions of higher learning. The purpose of this pilot study was to examine characteristics of a survey used to measure students' perceptions toward various diversity issues pre- and post-course on multicultural/diversity issues in hospitality management. One hundred students were solicited for this study. The instrument measured perceptions toward 23 statements in four sections using a 5-point Likert-type scale. The statistical procedures employed for this study were descriptive statistics, exploratory factor analysis, and multivariate analysis of variance. It was found that the survey used for this study contained areas of concern, and adjustments to the survey may be needed to improve reliability. It was also found that students 'post-course self-assessments of their diversity awareness differed significantly from their pre-course assessments. The results of this pilot study could be used by various hospitality organizations looking to obtain a competitive advantage through their understanding and embracing of diversity issues as part of their corporate culture.

The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a compilation of programs aimed at using food as a tool to teach mathematics and science. In 2007-2008, a foods curriculum developed by professionals in nutrition and education was implemented in 10 3(rd)-grade classrooms in Appalachian Ohio; teachers in these classrooms implemented 45 hands-on foods activities that covered 10 food topics. Subjects included measurement; food safety; vegetables; fruits; milk and cheese; meat, poultry, and fish; eggs; fats; grains; and meal management. Students in four other classrooms served as the control group. Mainstream 3(rd)-grade students were targeted because of their receptiveness to the subject matter, science standards for upper elementary grades, and testing that the students would undergo in 4(th) grade. Teachers and students alike reported that the hands-on FoodMASTER curriculum experience was worthwhile and enjoyable. Our initial classroom observation indicated that the majority of students, girls and boys included, were very excited about the activities, became increasingly interested in the subject matter of food, and were able to conduct scientific observations.

Objective: To assess factors important to college baseball players regarding intention to cat a healthful diet within the Theory of Planned Behavior.Design: A survey based on the Theory of Planned Behavior was administered during he 2006 summer league season from 5 of the Northern Division teams of the Coastal Plain League.Participants: Male undergraduate college baseball players (mean [standard deviation (SD)] age 20.25 [1.12]).Phenomenon of Interest: prediction of behavioral intention to cat a healthful diet.Analysis: Regression analysis was used to assess how well the variables of the Theory of Planned Behavior predicted behavioral intention to cat a healthful diet.Results: Attitude, Subjective norms, and perceived behavior control variables accounted for 72% of the variance in behavioral intention to cat a healthful diet. Attitude had the greatest influence on intention (beta=.383 P<.001), followed by subjective norms (beta=.291, P<.001), and perceived behavioral control (beta=.269, P<.001). Athletes' daily schedule and their perception of the impact of a healthful diet on their focus and concentration had the biggest impact on intention to cat healthful food.Conclusions and implications: University athletic administration must emphasize providing access to healthful food, especially during the season, both at home and while traveling to games.

The identification of competencies needed by hospitality managers has been investigated since the 1980s. In all of the competency research related to hospitality management, essential competencies include skills that can be classified as soft skills, yet a comprehensive list of these soft skills has not been identified. The purpose of this project is to have industry professionals rate the importance of soft skill competencies found in literature, and then reduce this list of competencies by completing a factor analysis. This study serves as the beginning for a comprehensive study of soft skills needed in entry-level hospitality management positions.

The theory of reasoned action (TRA) served as the theoretical framework for this study. This study focused on the development and analysis of a proposed modified model of planned behavior (MMpB) to investigate the beef consumption habits of young adult college students. The participants were a convenience self-selected sample of young adult college students from a major southeastern and southwestern university. A self-report survey was administered to (N = 914) students in classrooms at both universities. Using cluster and discriminant analysis three distinct cluster groupings were found based on the behavior construct.

The FoodMASTER (Food Math and Science Teaching Enhancement Resource) initiative is a compilation of programs aimed at enhancing food, math, and science education for individuals of all ages and backgrounds. By engaging in this type of activity, both the university and elementary school students follow a certain set of procedures that promote the development of a high-quality food product. The college students also find themselves engaged in a mentorship-type relationship. The addition of the mentoring element to food product development also may enhance students' knowledge competencies and skills. This article describes how the project was designed and reports positive learning outcomes resulting from the cooperative learning experience.

We obtain closed-form expressions, in terms of the Faulhaber numbers, for the weak-field expansion coefficients of the two-loop Euler-Heisenberg effective Lagrangians in a magnetic or electric field. This follows from the observation that the magnetic worldline Green's function has a natural expansion in terms of the Faulhaber numbers.

We demonstrate, for what is believed to be the first time, the design of diamondlike photonic crystals made by holographic lithography based on five-beam interference. All five beams are launched from the same half-space, and the exposure can easily be realized by a single diffractive optical element. The photonic structure can be constructed through the translation of the interference pattern controlled by the phase shift of laser beams. The proposed holographic lithography is capable of creating series photonic crystals with large photonic bandgaps by adjusting the phase and the wave vector of interfering beams.

This paper simulates the photonic band structure in facecentered-orthorhombic and face-centered-tetragonal woodpile-type photonic crystals and shows the fabrication feasibility of these crystals with phase mask based holographic lithography.The experimental demonstration on SU-8 photoresist indicates that a single optical element can replace a complex optical setup for the holographic fabrication of woodpile-type photonic crystals.Photonic band gap calculation predicts the existence of full band gap in these crystals.Optimum band gap sizes are studied for crystals formed under various experimental conditions.

B. thuringiensis cells evolve from vegetative cells to sporulated cells during batch growth. As a result, the classical model based on an exponential binary fission and the Monod equation has intrinsic limitations to describe the biomass concentration. A new kinetic model accounting for the spore formation process is presented in this study. This model considers that only the cells without a spore are able to contribute to the cell growth. This model also incorporates the spore formation process using a spore formation step and a specific spore formation rate constant. Classical and new model predictions are compared with batch experimental data. Results demonstrate that the classical model is unable to predict the experimental data and this is particularly true from the middle of the transition stage on. In contrast, the new sporulation kinetic model is able to predict the experimental data more accurately for the complete time span of the batch culture.