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Details for article 22 of 25 found articles
| Title: |
The Institutionalization of Culinary Education |
| Author: |
Harrington, Robert J. Mandabach, Keith H. Thibodeaux, William Vanleeuwen, Dawn |
| Appeared in: |
Journal of culinary science & technology |
| Paging: | Volume 4 (2006) nr. 4 pages 31-49 |
| Year: |
2006-11-07 |
| Contents: |
This study considers die content requirements in four-year U.S. culinary programs of public and private institutions. Hypotheses are presented using the tenets of institutional theory. Results provide support for the hypothesis that public institutions are more likely to create formalized structure for symbolic purposes. The concept of formal structures for symbolic purposes directs attention to the importance of external influences on structures not directly linked to production processes. This formalized structure appears to be the consequence of increases in institutional pressures resulting in less variance and greater sedimentation in degree content structure. Further, the results of the study indicate the culinary field of study is approaching the semi-institutionalization stage of development as a whole. A process of objectification, heterogeneous characteristics of adopters, high theorization activity, a moderate level of implementation variance, and a moderate level of structure failure rate typify this stage of institutionalization. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 22 of 25 found articles
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