03309nas a2200169   4500008004100000245011600041210006900157260000900226490000700235520275000242653001402992100002003006700001903026700001803045700001603063856006003079       2002                        eng d00aSchool Foodservice Directors' Attitudes and Perceived Challenges to Implementing Food Safety and HACCP Programs0 aSchool Foodservice Directors Attitudes and Perceived Challenges   c20020 v263 aFood safety is an important part of providing school children with acceptable, safe, and nutritious meals. There is evidence that improvements are needed in the area of food safety in schools, and that few schools have implemented Hazard Analysis Critical Control Point (HACCP) programs. The purposes of this study were to determine the attitudes of school foodservice directors toward food safety and the use of HACCP programs in school foodservice and to identify the challenges to implementing food safety and HACCP programs.A focus group was conducted to generate a list of challenges to implementing food safety and HACCP programs. As a result, a three-part written questionnaire was developed. For Part 1, school foodservice directors' attitudes toward food safety and HACCP programs were determined. For Part 2, the challenges to implementing food safety and HACCP were investigated. For Part 3, demographic information about directors and their districts was collected. Questionnaires were mailed to a randomly selected national sample of 800 district school foodservice directors. A total of 461 questionnaires were returned for a response rate of 58%. 
Factor analysis was conducted on 11 attitude and 19 challenge statements to determine any underlying factors. The significant factors that emerged for the attitude scale were HACCP disadvantages, certification advantages, and certification disadvantages. Three significant factors emerged for the challenges scale: resource management, employee motivation, and employee confidence. Multiple regression analysis was used to determine relationships among variables. 
The school foodservice directors responding to the questionnaire either did not perceive the challenges identified by the focus group as problematic in their district, or they were unsure if these challenges impacted their district. In general, the directors had a positive attitude about food safety and the use of HACCP programs in their districts. However, the majority (70%) of directors did not have a HACCP program in place, and many were unsure of what HACCP was or how to apply it in their operations. In response to an open-ended question about how food safety could be improved in their district, 29% of the directors indicated that they needed more time and 22% indicated that more money was needed for training. Other areas mentioned included improved employee attitudes and incentives, facilities/equipment modifications, increased staffing, and more training. 
It is apparent that school foodservice directors need assistance in developing and implementing HACCP programs. Mentoring of younger school foodservice directors and providing HACCP resource materials would support HACCP implementation. 
10aMarketing1 aGiampaoli, Joan1 aSneed, Jeannie1 aCluskey, Mary1 aKoenig, Hal  uhttp://docs.schoolnutrition.org/newsroom/jcnm/02spring/00498nas a2200145   4500008004100000245005100041210005100092260002100143653001400164653003200178100001700210700001500227700001600242856009400258       1999                        eng d00aStrategic Value of Technology and Brand Equity0 aStrategic Value of Technology and Brand Equity  aNew Jerseyc199910aMarketing10aStrategy & Entrepreneurship1 aGobeli, Dave1 aMishra, C.1 aKoenig, Hal  uhttps://dev.business.oregonstate.edu/biblio/strategic-value-technology-and-brand-equity-001192nas a2200169   4500008004100000245003200041210003200073260000900105300001000114490000700124520073900131653001400870100002100884700002300905700001600928856007800944       1994                        eng d00aService Quality Measurement0 aService Quality Measurement  c1994  a34-410 v143 aExtending the research on service quality in health care, the authors examine the efficacy of four models for measuring service quality and conclude that SERVPERF methods are superior to SERVQUAL methods. Their study found that dental patients' assessments of overall service quality were strongly influenced by assessments of provider performance. Furthermore, an examination into the causal order between perceptions of overall service quality and patient satisfaction reveals such strong reciprocal influences that it's impossible to conclude that one empirically precedes the other. Finally, the authors found that purchase intentions are influenced by both patient satisfaction and patient assessments of overall service quality.10aMarketing1 aMcAlexander, Jim1 aKaldenburg, Dennis1 aKoenig, Hal  uhttps://dev.business.oregonstate.edu/biblio/service-quality-measurement-000477nas a2200145   4500008004100000245006000041210005800101260000900159300001000168490000600178653001400184100001600198700002000214856009700234       1993                        eng d00aShopping for Trouble:  Experiences of Compulsive Buyers0 aShopping for Trouble Experiences of Compulsive Buyers  c1993  a24-290 v510aMarketing1 aKoenig, Hal1 aFriese, Susanne  uhttps://dev.business.oregonstate.edu/biblio/shopping-trouble-experiences-compulsive-buyers-002025nas a2200169   4500008004100000245007600041210006900117260000900186300000900195490000700204520146400211653001501675653001401690100001601704700002201720856011301742       1991                        eng d00aThe Silent Customers:  Measuring Customer Satisfaction in Nursing Homes0 aSilent Customers Measuring Customer Satisfaction in Nursing Home  c1991  a2-130 v113 aThis article presents a research which focuses on customer satisfaction in the health care industry, which has recently shown a heightened awareness of and new interest in quality issues. The research was conducted within a regulated business sector and nursing homes. The purpose of our research is to assist an administrator in such an effort by developing a customer satisfaction survey that could be used by nursing home administrators to measure, on an ongoing basis, the satisfaction of both the nursing home residents and the family members, appointed custodians and concerns friends (FCFs). Focus groups were used to identify quality/satisfaction dimensions from the perspective of nursing home residents and FCFs, these are a cost efficient way to solicit information from participants. Using the participants' statements, we developed statements related to the six dimensions. Four of the dimensions pertain to groups in the home: nurses and aides, administrators, dietary, and housekeeping. The fifth dimension is the amount of empathy exhibited by the staff and the final dimension pertains to a variety of issues related to the home environment. As a result of the licensing power of the state, the ultimate consumers (residents) and FCFs are commonly overlooked. Often nursing home administrators become so caught up in trying to satisfy the state that the satisfaction of the ultimate customers goes unmeasured and in many instances is ignored.10aAccounting10aMarketing1 aKoenig, Hal1 aKleinsorge, Ilene  uhttps://dev.business.oregonstate.edu/biblio/silent-customers-measuring-customer-satisfaction-nursing-homes-0