19821001: Student Affairs, 1957-1981

These items include materials from the office of Student Affairs at Marshall University from 1957-1981. Items were received in 1982 and include notable materials from staff meetings, the WV Board of Regents, food and dining services, and student health services. Please download the finding aid for a full list of contents

Food and Dining in Etruscan Funerary Ritual: Foreign Influence and Cultural Exchange

The late eighth to early fifth centuries BC were a time of cultural growth in Etruria, fueled by a growing economy and active maritime trade. This time is generally considered to be the time when the Greeks imported much of their culture to the Etruscans and gave Etruscan culture its distinct Hellenistic cast. Since excavations have been carried out on only a very few Etruscan settlements, this influence is instead most noticeable in burials where foreign elements have been found, including imported dining wares and painted banquet scenes with plenty of Greek elements. The presence of these elements has in the past been interpreted as the Etruscans allowing facets of Greek civilization to overtake their own. However, as Bruno D’Agostino states, “...in the ancient Mediterranean world the moment of death is the occasion on which the community tends to make explicit its own system of values...” and funerary images are the society’s own descript ion of itself. Thus, as shown by their own burials, the Etruscans absorbed cultural elements from Greece and the Near East and adapted them for use with their own traditions

Malaysia as a culinary tourism destination: international tourist's perspective

This study was conducted to determine Malaysia’s current food image and food attribute satisfaction from international tourists’ points of view and subsequently assess their overall satisfaction with the eating experience and behavioral intention. The results indicated that Malaysia possesses clear images of ‘core food value’, ‘Malaysian food specialty’, and ‘Malaysian food uniqueness’ but is rather unclear on the images of ‘food and dining atmosphere’ and ‘features of Malaysian food’. Tourists’ satisfaction with ‘quality and value of food’ and ‘accessibility convenience’ were relatively higher than ‘dining atmosphere’ and ‘culinary tourism products’. Regression analyses revealed that food images and food attributes’ satisfaction significantly predicted tourists’ overall satisfaction, and the overall satisfaction revealed a significant relationship with tourists’ behavioral intentions. Implications for managers who are involved in food tourism are posited

Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh

This study was conducted to determine Malaysia’s current food image and food attribute satisfaction from international tourists’ points of view and subsequently assess their overall satisfaction with the eating experience and behavioral intention. The results indicated that Malaysia possesses clear images of ‘core food value’, ‘Malaysian food specialty’, and ‘Malaysian food uniqueness’ but is rather unclear on the images of ‘food and dining atmosphere’ and ‘features of Malaysian food’. Tourists’ satisfaction with ‘quality and value of food’ and ‘accessibility convenience’ were relatively higher than ‘dining atmosphere’ and ‘culinary tourism products’. Regression analyses revealed that food images and food attributes’ satisfaction significantly predicted tourists’ overall satisfaction, and the overall satisfaction revealed a significant relationship with tourists’ behavioral intentions. Implications for managers who are involved in food tourism are posited

Students Leading Effort to Measure Sustainability at RWU

With sustainability embraced as a university mission and campus culture, students are tracking and evaluating how Roger Williams University measures up in making greater strides toward sustainability from energy conservation to teaching concepts

A Technical and Behavioural Energy Efficiency Assessment of McGill Cafeteria Operations at Bishop Mountain Hall and Royal Victoria College

McGill Food and Dining Services (MFDS) have, over the past three years, progressed as a leader in sustainable practices at McGill University. Increased expectations for sustainable management have pushed Executive Chef Oliver deVolpi to assess energy efficiency at the Bishop Mountain Hall (BMH) and Royal Victoria College (RVC) cafeterias. This project aims to determine which technical and behavioural modifications should be made in the Royal Victoria College (RVC) and Bishop Mountain Hall (BMH) cafeterias in order to increase energy efficiency. Two key aspects determining energy consumption were addressed: the required energy input of the appliances and the frequency and manner of appliance usage. The technical approach assessed the sustainability of energy sources, including natural gas, electricity, and steam. The behavioural approach identified necessary improvements in mealtimes, the operation and availability of appliances, and staff practices. Using this data and appliance specification data, priority lists of suggested appliance replacements were made

Chinese International Students at RIT: A digital book representing Chinese international students’ lives at Rochester Institute of Technology

This thesis work is a digital book presenting Chinese international students’ lives at Rochester Institute of Technology (RIT). The book introduces detailed information about Chinese students who are presently attending RIT. There are five main topics discussed in the book: finding housing around the campus, commuting and transportation, food and dining, education and academics at RIT, and extracurricular activities for Chinese international students at RIT. The book content is developed based on the research of RIT Chinese students. It is designed for those who are interested in as well as those who are considering attending RIT. Instead of another traditional printed book or brochure, a digital interactive media design was developed. It is easier to distribute as compared to a printed book. The book is a combination of multimedia Including text, audio, video, animation, and interactivity. The book also explores cross-field design, which integrates graphic design, motion graphics, interactive design, and digital video

FACEBOOK EWOM MARKETING STRATEGY: A SOCIAL SUPPORT THEORY PERSPECTIVE

Today, social media is a major communication medium for online users. Along the use of social media, electronic word-of-mouth (EWOM) is a common user behavior. To understating the Facebook marketing and form marketing strategy has become an increasingly important issue. Facebook ranks at top one social medium where the posts on food and dining ranks at top 5 topics. To understand the EWOM behavior, this study investigates that positive and negative EWOM over Facebook. Both social exchange theory and social support theory are applied in our study. The results suggest that trust and social support are the major reason that influence customer satisfaction and dissatisfaction of Facebook, which in turn influence the positive and negative EWOM intention respectively. The theoretical contribution of our study lies in the application of two social theories in online context. The empirical contribution is to provide our findings to e-retailers to create positive EWOM meanwhile to avoid negative EWOM. The results of our study benefits e-retailers to build up positive reputations and form marketing strategy for business growth

Faba bean as a novel brewing adjunct:consumer evaluation

The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological nitrogen fixation. Faba bean is, therefore, distinguished from species such as spring barley (Hordeum vulgare L.), which require large amounts of synthetic nitrogen fertiliser. Consumer analysis of beer produced with faba bean as an adjunct compared with barley malt beers has not previously been assessed. This study evaluated the potential of beers brewed using 30% (w/w) dehulled bean (kernel) flour as an adjunct to malted barley, using a series of quantitative sensory tests. The first, a blind acceptance test with inferred preference, found no statistically significant difference in the taste score of the bean kernel flour adjunct beer when compared with conventional beer. In the second acceptance test, the knowledge that the beer was produced using beans did not affect the overall consumer impression of the beer, regardless of how this information was presented. These results suggest that the use of faba beans in brewing does not impact negatively on the taste or acceptability of the resultant bee