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CURRICULUM VITA

AUDREY C. McCOOL, EdD, RD, LD,

Education:

Degrees: EdD in Higher Education (Post-Secondary Administration), minor in Business Administration (Management), Texas Tech University, Lubbock, Texas.

Post-graduate studies, Sociology, University of California, San Diego, California.

M.A. Sociology (Formal Organizations and Minority Group Relations), University of Illinois, Urbana, Illinois.

B.S. Foodservice Systems Management, University of Illinois, Urbana, Illinois. (Summa Cum Laude; Bronze Tablet)

Professional Certifications: Registered Dietitian; Licensed Dietitian - Texas License Number DT00139 Charter Fellow of the Academy of Nutrition and Dietetics since 1995 Certified by the Academy of Nutrition and Dietetics in the management of childhood and adolescent obesity, 2009 Completed CHRIE Certified Hospitality Educator course; received CHE certification, Fall 2004. Foodservice Management Professional certified by the National Restaurant

Association

Industry Internships: Selected as a faculty intern for Red Lobster Restaurants’ faculty internship program in regard to their operation of a multi-unit restaurant corporation (also included some presentations regarding Darden Restaurants’ overall operations),

Summer 2002

Selected as a faculty intern for CHRIE Internship Program in Foodservice Management, Summer, 1991; worked with Marriott Corporation and

ARAMARK

Academic Employment History:

University of Nevada, Las Vegas, Harrah College of Hotel Administration Professor, (Tenured) 1990 - 2010

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Associate Dean for Research, Fall 2000 - 2004; Professor and Chairperson, Food and Beverage Management Department, 1991-1993. Held Claudine Williams Distinguished Professor Chair, 2002 – 2004. Held Michael D. Rose Distinguished Professor Chair, 1990 – 1993. University of Central Florida, Orlando, Florida Associate Professor, Hospitality Management Program/Department (Tenured), 1984 - 1990 University of Maryland, College Park, Maryland

Assistant Professor, Department of Food, Nutrition and Institution Administration, 1982 - 1984. El Paso Community College, El Paso, Texas Division Chairperson, Allied Health Division (fourteen programs covering the full spectrum of allied health careers), 1980 - 1982 Texas Tech University, Lubbock, Texas Assistant Professor and Director, Coordinated Undergraduate Program in Dietetics (CUPD); Department of Food and Nutrition, 1977 - 1980

Other Employment History:

Adjunct Instructor, San Diego State University and Long Beach State University Sociology departments, San Diego and Long Beach, California

Prior to holding academic positions, held a variety of professional positions in university and health care food services management

Reserve officer in the United States Army Medical Specialist Corps, 1979 - Retirement, October 2000. Held the rank of Colonel (06) with latest position assignment as Individual Mobilization Augmentee to the Chief, Dietitian Branch, Army Medical Specialist Corps, USA Medical Command, Ft. Sam Houston, TX. Also served as reserve affairs coordinator for the Chief, Army Medical Specialist Corps, USA Medical Command, Ft. Sam Houston, TX.

Teaching Activities:

Developed and taught multiple undergraduate and graduate courses within the disciplines of nutrition/dietetics, business (management), and hospitality management (food, finance, accounting).

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Developed and managed multiple internship and field work (experiential) credit opportunities for students in varied environments ranging from hospitals to foodservice operations at special events.

Teaching Awards: Received the Sam and Mary Boyd Distinguished Professor Award for

Teaching, Harrah College of Hotel Administration, University of Nevada Las Vegas, 2002

Received the John Wiley and Sons Award for Innovation in Teaching,

award given annually by CHRIE (Hospitality Educators Association), 1998.

Selected as the “Ideal Rebel Faculty Member” for the University of

Nevada Las Vegas, Fall, 2000. Recognized by the Board of Regents, University and Community College

System of Nevada as an Outstanding Faculty Member, 1996-1997. Correspondence course in Inflight Foodservice Management selected as

the best new course in 1996 by the Correspondence Study Division, University of Nevada, Reno.

Received award for Excellence in Teaching in the College of Health and

Professional Studies, University of Central Florida, May 1990. Nominated for teacher of the year by the Hospitality Management

Department 1987 and 1988; ranked second in the College of Business for this award both years (University of Central Florida).

Professional Papers Presented: Thapa, J., Lyford, C., Belasco, E., McCool, B., McCool, A., Pence, B. & Carter, T. The

Effect of a Multi-tiered Model for Reducing Obesity Risk Factors: Attitude and Behavior Change in a Rural Community”, 2013 Southern Agricultural Economics Association Annual Meeting, February 2-5, 2013. http://ageconsearch.umn.edu/bitstream/143052/2/SAEAJanani%20Final%202013.pdf.

Lyford, C.P., McCool, B.N., Pence, B., McCool, A.C., & Carter, T. Working with the

local supermarket to bring cancer prevention information and encouragement to rural communities. Innovations in Cancer Prevention and Research Conference (CPRIT), October 25, 2012, Austin TX.

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Lyford, C.P., Belasco, E., McCool, B.N., McCool, A.C., Carter. T. & Pence, B. Health attitudes, knowledge and behavior in rural communities,” 2012 American Agricultural Economics Association meeting, Boston, August 12-14, 2012

McCool, B.N., McCool, A.C., Hensarling, N., Lyford, C.P., Pence, B., Belasco, E., &

Carter, T. Interventions to reduce cancer risk in rural West Texas communities. Texas Dietetic Association 2012 Food and Nutrition Conference, San Antonio TX, April 12-14, 2012.

McCool, B.N., Pence, B., Lyford, C.P., Hensarling, N., McCool, A.C., & Carter, T.

Working with the local supermarket to bring cancer prevention information and encouragement to rural communities. Texas Public Health Association annual conference, Arlington TX, March 21-23, 2012.

Lyford, C.P., McCool, B.N., McCool, A.C., Belasco, E., Pence, B., & Carter, T.

Working with the local supermarkets to bring cancer prevention information and encouragement to rural communities. CPRIT Innovations in Cancer Prevention and Research Conference, Austin TX, November 2011.

McCool, A.C., Belasco, E.J., Lyford, C.P. & McCool, B.N. Innovations in Technology Applications: Incorporating Interactive Tools to Reduce Childhood Obesity. Poster session to be presented at the annual conference of the American Dietetic Association, November 2010. McCool, A.C. & McCool, B.N. The Social Responsibility of the Foodservice Industry: The Need for Action Regarding the Obesity Crisis. Paper to be presented at the Harrah's Hospitality Research Summit, June 2010. McCool, B. & McCool, A. "Development of Parameters for Incorporating Security Studies Into Hospitality Education". Paper presented to the 2009 International CHRIE Annual Conference, San Francisco, CA. Mao, X., Feinstein, A.H., McCool, A.C., & Baloglu, S. (July 2007). IT usage and adoption in the restaurant industry. Paper presented at the annual CHRIE conference, Dallas, Texas. Johnson, L.J., Brandmeir, K., McCool, A.C., & Myung, E. (October 2006). Quality foodservice: A means of preventing unintentional weight loss. A paper presented at the annual EuroCHRIE Conference, Thessaloniki, Greece. Pace, D., Bungum, T.J., McCool, A.C., and Michelman, M. (March 2006). The race is on: A collaborative effort to decrease obesity in the Las Vegas valley. Poster session presented at the 2006 national convention and exposition of AAHPERD, Baltimore, MD.

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McCool, A.C., & Bai, J. (October 2005). Slow food moving fast: an inevitable change in the tourism and foodservice industry. Paper presented at the EuroCHRIE conference, Paris, France. One of 5 finalists for the best paper award at the 2005 EuroCHRIE conference Wang, Z., McCool, A.C., & Bai, B. (October 2005). Factors impacting U.S. travelers’ domestic airline selection: A post-9/11 perspective for change. Paper presented at the annual EuroCHRIE conference, Paris, France. Paper Received EuroCHRIE Conference Student Best Paper Award Feinstein, A.H., McCool, A.C., Cobanoglu, C. (March, 2004). 6th annual restaurant technology study: The growth of strategic IT investment. Paper presented at the annual Multi-Unit Restaurant Technology Conference, Las Vegas, Nevada. Feinstein, A.H., McCool, A.C., & Cobanoglu, C. (November, 2004). Technology: A strategic management tool underutilized by the restaurant industry. Paper presented at the Annual EuroCHRIE Congress, Ankara, Turkey. Johnson, L.J., McCool, A.C., & Champaner, E. (May, 2004). Improving the nutrition knowledge of homeless women with children. Poster session presented at the International Congress of Dietetics, Chicago, Illinois. Johnson, L.J. & McCool, A.C. (May, 2004). The nutritional status of older homeless women. Poster session presented at the International Congress of Dietetics, Chicago, Illinois. McCool, A.C., Chien, T.C., & Myung, E. (July, 2004). Can fresh fruit consumption be improved among elementary and middle school students?. Poster session presented at the American School Food Service Association Annual Conference, Indianapolis, Indiana. McCool, A.C., Myung, E., & Chien, T.C. (November, 2004). Modification of the form in which fresh fruit is served as a possible means of increasing the consumption of fruit offered to elementary and middle school students. Paper presented at the Annual EuroCHRIE Congress, Ankara, Turkey Wang, Z, Wen, I, McCool, A.C., & Nazarechuk, A. (January, 2004). Hospitality students’ perception of the value of experiential learning. Poster session presented at the 9th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Houston, Texas. Feinstein, A.H., McCool, A.C., & Cobanoglu, C. (March, 2003). Research report: Implementation, strategy, and measurement trends of restaurant IT. Research report presented at the 2003 Multi-Unit Restaurant Technology Conference, Las Vegas, Nevada.

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Johnson, L.J. & McCool, A.C. (October, 2001). Food intake and nutritional status of older homeless women. Poster session presentation at the annual conference of The American Dietetic Association, Chicago, IL.

McCool, A.C. (November, 1999). Maintaining health through nutrition. Presentation at

the University of Nevada Las Vegas mini-conference on aging. Ohls, J. & McCool, A.C. (March, 1996). Results of the evaluation of the elderly nutrition

program. A symposium presentation at the annual conference of The American Society on Aging., Anaheim, California.

Ponza, M., Posner, B., & McCool, A.C. (October 1995). Results of the elderly nutrition

program evaluation. A panel presentation for a major session of the annual conference of The American Dietetic Association, Chicago, Illinois.

McCool, A.C. (October, 1994). Tournaments of the 90's. A paper presented to the Club

Manager's Association of Arizona/Nevada, Las Vegas, Nevada. McCool, A.C. (October 1994). Graduate student consultants analyze hospital foodservice

operations. Poster session presentation at the Annual Conference of The American Dietetic Association, Orlando, Florida.

Holland, M. & McCool, A.C. (August 1993). Cross cultural cuisine: Long term trend or

short lived fad". Paper presented at the annual CHRIE Conference, Chicago, Illinois.

McCool, A.C. & Nazarechuk, A. (August, 1993). Real students -- real events -- real

learning. Paper presented at the annual CHRIE Conference, Chicago, Illinois. Gu, Z. & McCool, A.C. (November 1992). Financial conditions and performances: A

sector analysis. Paper presented at the Fifth Annual AHFME Research symposium, New York, New York.

McCool, A.C. and Cummings, L. (March 1992). The impact of aging in place: Are we

ready for the future?. Paper presented at Foodservice Systems Beyond the Year 2000, International foodservice Systems Conference, Jerusalem, Israel.

Cummings, L. & McCool, A.C. (March 1992). Marketing guidelines for environmental

claims to support future foodservice solid waste minimization. Paper presented at Foodservice Systems Beyond the Year 2000, International Foodservice Systems Conference, Jerusalem, Israel.

McCool, A.C. & Cummings, L. (March 1992). Tailoring nutrition services to the needs of

older persons. Paper presented at the XIth International Congress of Dietetics, Jerusalem, Israel.

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McCool, A.C., Milman, A., & Farsad, B. (July 1991). Computer skills for hospitality management graduates: Round two. Paper presented at the annual CHRIE conference, Houston, Texas. McCool, A.C. (April 1991). Indicators of poor nutritional status in older Americans.

Invited presentation at The Nutrition Screening Initiative Consensus Conference, Washington, DC.

McCool, A.C. (March, 1991). Employment factors motivating older persons to seek

employment. Paper presented at the annual conference of the American Society on Aging, New Orleans, Louisiana.

McCool, A.C. (March, 1991). Effective approaches to teaching financial management in graduate programs. Invited presentation for the Food Service Management Educators' Consortium Conference, Nashville, Tennessee. McCool, A.C., Milman, A. & Farsad, B. (November 1990). Computer skills of

hospitality management program graduates. Discussion session presented at the Third Annual AHFME Research Symposium, New York, New York.

McCool, A.C. (November 1990). Developing an attractive work environment for older

persons. A poster session presented at the Annual Meeting of The Gerontological Society of America.

McCool, A.C. (October 1990). Characteristics of an attractive work environment for

older persons. A poster session presented at the Annual Meeting of The American Dietetic Association.

McCool, A.C. (August 1990). Salute to education: Meeting industry's needs in the 90's

and the 21st century. Invited presentation at the Oregon Hospitality Educator's Summit, Portland, Oregon.

McCool, A.C. & Stevens, G. (September 1989). The work environment and employee

benefits as incentives for the older worker. Invited paper presented at The Future of Older Workers: An International Symposium, sponsored by the International Exchange Center on Gerontology, Tampa, Florida.

McCool, A.C. (July 1989). Older workers: Can they be motivated to seek employment in

the hospitality industry. A preliminary report regarding factors influencing older persons to retire or to work beyond the usual retirement age". Paper presented at the annual CHRIE meeting.

McCool, A.C. (October 1988). The employment of older persons in the foodservice

industry. Paper presented at the annual meeting of the American Dietetic Association.

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McCool, A.C. (July 1988). Older workers: Understanding, reaching, and using this important labor resource effectively in the hospitality industry. Paper presented at the annual CHRIE meeting.

McCool, A.C. (October 1986). A status assessment of participants in home delivered

meals. A poster session presented at the Annual Meeting of The American Dietetic Association.

McCool, A.C. (October 1986). An evaluation of the cost effectiveness of the

implementation of a computer system in a nursing home foodservice. A poster session presented at the Annual Meeting of the American Dietetic Association.

McCool, A.C. & Farsad, B. (August, 1986). What should hospitality management

students learn about computers: An empirical study. Paper presented at the annual CHRIE Conference.

McCool, A.C. (October 1985). Case studies: An effective tool for teaching managerial

accounting competencies." Poster session presented at the Annual Meeting of the American Dietetic Association.

McCool, A.C. (October 1985). Guidelines for the selection, justification and

implementation of computer systems. Poster Session presented at the Annual Meeting of the American Dietetic Association.

McCool, A.C. (October 1984). Overcoming obstacles to optimal gerontological nutrition

services. Paper presented at the Annual Meeting of the American Dietetic Association.

De La Garza, J. & McCool, A.C. (October 1984) Effects of rater training on the

occurrence of psychometric errors in employee performance evaluation. Poster session presented at the Annual Meeting of the American Dietetic Association.

Garand, M.M. & McCool, A.C. (October 1984). Incorporation of computer technology

into institutional foodservice operations. Poster session presented at the Annual Meeting of the American Dietetic Association.

McCool, A.C. (April 1984). Panel Member of a panel presentation entitled

“Reauthorization of the Older Americans Act--Impact on Nutritional Care," Invited presentation at the annual meeting of the Indiana Dietetic Association.

McCool, A.C. (March 1984). Legislation issues: Reauthorization of the Older Americans

Act. Invited paper presented at the annual legislative workshop, The American Dietetic Association.

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McCool, A.C. (August 1983). Minority students -- Are we providing them opportunities in hospitality management education? Paper presented at the Annual CHRIE conference.

McCool, A.C. (September 1983). Catalyst panel member, "Critical Issues In Nutritional

Care of the Elderly, Phase 2. Nutritional Services: Federal Government Involvement," Panel reacted to presentation by Dr. Lennie Marie Tolliver, Commissioner of the Administration on Aging, at the annual meeting of the American Dietetic Association.

Posner, B. & McCool, A.C. (October 1981). Selection of advanced food technologies in

nutrition programs for Older Americans. Paper presented at the annual meeting of The American Dietetic Association.

McCool, A.C. (1980). Strategies for nutrition education in the ambulatory care setting.

Paper presented at the annual meeting of the American Society of Allied Health Professions.

McCool, A.C. (1980). Relating health care to the traditional cultural values and practices

of Mexican-Americans. Paper presented at the annual meeting of the American Society of Allied Health Professions.

McCool, A.C. (1969). Differentials in food prices, quality of food products, and store

sanitation in a food store chain serving minority and low socio-economic areas. Unpublished Study presented to the 1969 Conference of the Pacific Sociological Association

Professional Workshops and Webinars Presented: “Creating Cost-Effective Customer Driven Nutrition Services: Part II”. Workshop

presented at the annual conference of the Meals on Wheels Association of America, August, 2014.

“Making Informed Decisions to Build Capacity and Sustainability in Your Program: The Role of Program Assessment and Strategic Planning.” Presentation given at the

annual conference of the Meals on Wheels Association of America, August, 2014.

“Cost Control in Your Food Service Operation”. A Meals on Wheels Association of America Nutrition Section Certificate Workshop presented at State of West Virginia Meals on Wheels conference, November 2012.

“Menu Planning for Customer Satisfaction”. ”. A Meals on Wheels Association of America Nutrition Section Certificate Workshop presented at State of West Virginia Meals on Wheels conference, November 2012

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“Managing Costs in OAA Nutrition Programs. Webinar presented for the State of Colorado Office on Aging, May 2012. “Evolving Food Trends.” A Meals on Wheels Association of America Nutrition Section

Certificate Program Workshop presented at the 2011 Meals on Wheels Association of America conference.

“Food Trends” A Meals on Wheels Association of American Nutrition Section Webinar presented June, 2011. "Evidence-Based Research: Translating Research Into Practice". Workshop presented at the annual conference of the Meals on Wheels for Western New York, Syracuse, New York, October, 2009. "Effective Cost Management for Today's Economy". Workshop presented at the annual conference of the Meals on Wheels Association of America, San Diego, California, September 2009. “Nutrition in Food Service”. (September, 2004). Workshop presented for the certificate program offered to Japanese Hospitality Management Students, Las Vegas, Nevada. (Hospitality Outreach Services program) “Food and Culture”. (July, 2004). Workshop presented as a part of the National Association of College and University Foodservice pre-conference certificate program, Las Vegas, Nevada. (Hospitality Outreach Services program) “Food and Beverage Costs and Analysis”. (July, 2004). Workshop presented as a part of the National Association of College and University Foodservice pre-conference certificate program, Las Vegas, Nevada. (Hospitality Outreach Services program) “Portion Control: The Key to Effective Yield Management”. (July, 2004). Workshop presented as a part of the National Association of College and University Foodservice pre-conference certificate program, Las Vegas, Nevada. (Hospitality Outreach Services program)“Food Safety: Focus on the Front of the House” (March, 2003). Food Safety for Military Club Managers Program, Las Vegas, Nevada. “ Self Managing Teams” (June, 2002). Workshop Presented as a part of the training program for managers of Native American gaming facilities presented by the International Gaming Institute, University of Nevada Las Vegas. “Hints and Helps for Teaching Food Service Math”. (July 2001). Workshop presented to

chef educators at the annual conference of the American Culinary Federation, Las Vegas, NV.

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“Dietary Supplements and Functional Foods”. (January, 2001). Workshop presented at Healthy Aging II, a conference sponsored by the University of Nevada Las Vegas’ Gerontology Certificate Program. “Dietary Supplements and Functional Foods”. (January, 2001). Workshop presented at

the Healthy Aging II Conference held at the University of Las Vegas Nevada. “Food and Beverage Cost Analysis and Control”. (April, 2000). Workshop presented as

a component of the Management Certificate Program offered through the Continuing Education Department, University of Nevada Las Vegas, Las Vegas, NV.

“Cost Management for the Catering Industry”. (January, 2000). Workshop presented for

attendees of the Catering Executives Conference, Las Vegas, NV “Curriculum Recommendations for High School Students Planning Hospitality Industry

Careers”. (January, 2000). Workshop presented to secondary education vocational education teachers, Hospitality Business Alliance Forum, Orlando, FL.

“Food Trends for the Millennium: Pleasing the Mature Guest”. (June, 1999). Joint

presentation with Dr. Leslie Cummings presented as a continuing education workshop in conjunction with the Las Vegas Hotel and Restaurant Show.

“Exploration of the Food Cultural History of Mexico”. (March, 1999). A workshop

presentation, including presentation of foods for a luncheon, provided to participants in a University of Nevada Las Vegas continuing education course for older persons regarding the culture of Mexico.

“Brother/Sisterhood Bonding Activities” An educational workshop focused on team

building presented to participants in the University of Nevada Las Vegas Panhellenic Leadership Conference, February 1999.

"Nutrition Screening Initiative: Saving Time, Money, and Lives". A Workshop

presented during the annual conference of the Washington and Oregon Dietetic Associations, Portland, OR, April 1992.

"Creating a Work Environment Attractive to Older Persons." A workshop

presented with Ms. Julie Netzer during the Annual Conference of the National Council on the Aging, Inc., Miami, FL, May 1991.

"Computer Applications in Diabetes." (May, 1988). A one day workshop presented to Michigan Organization of Diabetes Educators. "The Hospitality Industry." (June, 1988). A two week workshop to develop the skills of

hospitality industry managers. Sponsored by the Foreign Affairs Office and The

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Tourism Bureau of the City of Guilin, Guangxi, People's Republic of China. Presented to hospitality industry leaders in Guilin City, China.

"Making the Sale -- Learning and Using Effective Selling Techniques"; "Building

Business Through Customer Service"; and "Telemarketing." (April, 1987). A series of 3 each workshops presented to the Central Florida Women in Travel, jointly with Dr. Ady Milman.

"Justification of Computer Usage in Health Care Foodservices." (May, 1986). A

workshop presented to the Annual Meeting of the Minnesota Dietetic Association. "Changing Roles of the Dietitian/Nutritionist in Aging Programs." (June, 1985). A

workshop session presented to the East Central Florida Regional Planning Council Title IIIc Nutritionists and Dietitians Meeting.

"Implementation and Operation of a Regional Kitchen." (October, 1985). A workshop

presented at the South Eastern Association of Area Agencies on Aging Training Conference.

"Making Computers Work for You," (April, 1985). A workshop on Computer Systems

for Older Americans' Nutrition Programs presented to the Joint Meeting of the Ohio Association of Nutrition Service Providers and the Indiana Nutrition Directors Association.

"Foodservice Systems and Technologies," (May, 1981). Two day seminar presented

jointly with Dr. Barbara Posner to Nutrition Program Personnel, Elderly Nutrition Programs, states of Washington and Oregon.

"Food Technologies for the 80's," (September, 1980). A workshop presented jointly with

Ms. Johnnie Morgan at the Annual Meeting of the National Association of Meal Programs.

"Nuts and Bolts of Food Service Evaluation," (September, 1980). A workshop presented

at the Annual Meeting of the National Association of Meal Programs. Refereed Publications: McCool, B.N., Lyford, C.P.,Hensarling, N., Pence, B., McCool, A.C., Thapa, J., Belasco, E., &

Carter, T.M. (2013). Reducing Cancer Risk in Rural Communities Through Supermarket Interventions. Journal of Cancer Education, 17 May, 2013, DOI 10.1007/s13187-013-0478-9.

Lyford, C., Thapa, J., Belasco, E., McCool, B, McCool, A., and Pence, B. The Effect of a Multi-

tiered Model for Reducing Obesity Risk Factors: Attitude and Behavior Change in a Rural Community. International Food and Agribusiness Management Review . January 2013.

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Wang, H., Lyford, C., Belasco, E., McCool, B, McCool, A., and Pence, B. Assessing the Effects

of Demographic and Health Attitudes on Skin Cancer Prevention in Rural Communities. Submitted: the International Food and Agribusiness Management Review Journal. ( Submitted 2013).

McCool, B.N. & McCool, A.C. (2010). Incorporating Lessons Learned Into Tourism Industry Strategic Planning for Disaster Management. International Journal of Revenue Management, 4(3/4), 259-267.

McCool, A. & McCool, B. (2010). The foodservice industry's social responsibility regarding the

obesity epidemic, Part II: Ethics, the long-term value of CSR, and recommendations for actions. FIU Hospitality Review, 28(3), 21-47.

McCool, A. & McCool, B. (2010). The foodservice industry's social responsibility regarding the obesity epidemic, Part I: Parallels to other public health issues and potential legal implications. FIU Hospitality Review, 28(1), 1-19. Johnson, L.J., Myung, E., McCool, A.C., & Champaner, E.I. (2009). Nutrition education for homeless women – challenges and opportunities: A pilot study. Journal of Foodservice Business Research, 12:2, 155 - 169. McCool, B. & McCool, A. (2009). "Development of Parameters for Incorporating Security Studies Into Hospitality Education". Proceedings of the 2009 International CHRIE Annual Conference. Myung, E., Feinstein, A.H., & McCool, A.C. (2008). Using a discrete choice model to identify consumer meal preferences within a prix fixe menu. Journal of Hospitality & Tourism Research, 32:4, 491-504. White, J.V., Ayoob, K., Gregoire, J., McCool, A.C., et al. (2008). Coding practices and patterns of code use of registered dietitians. Journal of the American Dietetic Association, 108(4), 1242-1248. . Myung, E, McCool, A.C., & Feinstein, A.H. (2008). Understanding attributes affecting meal choice decisions in a bundling context. International Journal of Hospitality Management, 27, 119-125 . Lee, S.J. & McCool, A.C. (2006). Business travelers’ diet practices. Journal of Foodservice Business Research, 8(4), 3-19. McCool, A.C., Myung, E., & Chien, T.Z. (2006). Modification of the form in which fresh fruit is served as a possible means of increasing the consumption of fruit offered to elementary and middle school students. Journal of Foodservice Business Research, 8(2), 73-85.

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Johnson, L.J., Brandmeir, K., McCool, A.C., & Myung, E. (2006). Quality foodservice: A means of preventing unintentional weight loss. Proceedings of the Annual EuroCHRIE Congress. McCool, A.C. & Bai, B. (2005). Slow food moving fast: an inevitable change in the tourism and foodservice industry. Proceedings of the Annual EuroCHRIE Congress. Wang, Z., McCool, A.C., & Bai, B. (2005). Factors impacting U.S. travelers’ domestic airline selection: A post-9/11 perspective for change. Proceedings of the Annual EuroCHRIE Congress. Myung, E., Chien, T.Z., & McCool, A.C. (2004). Can fresh fruit consumption be improved among elementary and middle school students? Journal of Child Nutrition and Management, Issue 2, Fall. Feinstein, A.H., McCool, A.C., & Cobanoglu, C. (2004). Technology: A strategic management tool underutilized by the restaurant industry. Proceedings of the Annual EuroCHRIE Congress. McCool, A.C., Myung, E., & Chien, T.C. (2004). Modification of the form in which fresh fruit is served as a possible means of increasing the consumption of fruit offered to elementary and middle school students. Proceedings of the Annual EuroCHRIE Congress. Johnson, L.J. & McCool, A.C. (2003). Dietary intake and nutritional status of older adult homeless women: A pilot study. Journal of Nutrition for the Elderly. 23(1), 1-21. Malka, O. & McCool, A.C. (2003). Kosher airline food: A logistical challenge. FIU Hospitality Review, 21(1), 67-82. Millen, B.E., Ohls, J.C., Ponza, M., & McCool, A.C. (2002). Serving elders at risk: An

effective national framework for preventive nutrition intervention. Journal of the American Dietetic Association, 102(2), 234-240.

McCool, A.C., Huls, A., Peppones, M., & Schlenker, E. (2001). Nutrition for older

persons: A key to healthy aging. Topics in Clinical Nutrition,17(1), 52-71. McCool, A. C. (1997). Milestones: The heritage of Army dietetics. Journal of the American Dietetic Association. 97(10), 1080. Ponza, M., Ohls, J.C., Millen, B.E., McCool, A.C., et al. (1996). Serving elders at risk.

The Older Americans Act nutrition programs: National evaluation of the Elderly Nutrition Program 1993-1995.VOL I: Title III evaluation findings. Grant Award Contract No. 100-93-0033, Washington, D.C.: Administration on Aging, U.S.

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Department of Health and Human Services. Princeton, NJ: Mathematica Policy Research.

Ponza, M., Ohls, J.C., Millen, B.E., McCool, A.C., et al. (1996). Serving elders at risk.

The Older Americans Act nutrition programs: National evaluation of the Elderly Nutrition Program 1993-1995.VOL II: Title IV evaluation findings. Grant Award Contract No. 100-93-0033, Washington, D.C.: Administration on Aging, U.S. Department of Health and Human Services. Princeton, NJ: Mathematica Policy Research.

Ponza, M., Ohls, J.C., Millen, B.E., McCool, A.C., et al. (1996). Serving elders at risk.

The Older Americans Act nutrition programs: National evaluation of the Elderly Nutrition Program 1993-1995.VOL III: Methodology. Grant Award Contract No. 100-93-0033, Washington, D.C.: Administration on Aging, U.S. Department of Health and Human Services. Princeton, NJ: Mathematica Policy Research.

Ponza, M., Ohls, J.C., Millen, B.E., McCool, A.C., et al. (1996). Serving elders at risk.

The Older Americans Act nutrition programs: National evaluation of the Elderly Nutrition Program 1993-1995. Executive summary. Grant Award Contract No. 100-93-0033, Washington, D.C.: Administration on Aging, U.S. Department of Health and Human Services. Princeton, NJ: Mathematica Policy Research.

McCool, A.C. (1996). Pricing and cost management for the inflight foodservice industry.

The Bottomline,11(7), 14-19. McCool, A.C. & Regev, S. (1996). A guide to the 1996 edition of the Uniform System of

Accounts for Restaurants. The Bottomline, 11(3), 16-19. McCool, A. C. & Diaz, Patricia E. (1995). Management companies in the hospitality industry. In Robert A. Brymer (Ed.), Hospitality Management: An Introduction to the Industry (Chapter 13), Dubuque, Iowa: Kendall/Hunt Publishing Company. Gregoire, M.B, Greathouse, K.R., Lambert, C.U., McCool, A.C., et al. (1994). The glass

ceiling in hospitality education, part II. Hospitality & Tourism Educator, 6(3), 43-45.

Holland, M. & McCool, A.C. (1994). Cross cultural cuisine: Long term trend or short

lived fad. FIU Hospitality Review,12(1), 17-30. Gu, Z. & McCool, A.C. (1993/1994). Financial conditions and performances: A sector

analysis. The Journal of Hospitality Financial Management, 3(1), 1-14. Shoaf, L.R. & McCool, A.C. (1993). Health care reform: Impact on the nation's elderly.

Topics in Clinical Nutrition, 8(2), 1-8.

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McCool, A.C. (1993). Market feasibility. In M. Kahn, M. Olsen, and T. Var (Eds.), VNR's Encyclopedia of Hospitality and Tourism (pp. 15-26). New York: Van Nostrand Reinhold.

McCool, A.C., Milman, A., & Farsad, B. (1991). Computer skills for hospitality

management graduates, round two. The Journal of Hospitality Financial Management, 1(1), 31-54.

Polansky, D. & McCool, A.C. (1991). Effective cost control through integrated food and

beverage forecasting. The Bottomline, 5(6), 16-21, (Editorial Review Only). McCool, A.C. (1991). Contract foodservice management. In Robert Brymer (Ed.) Hospitality Management: An Introduction to the Industry, 6th Edition, Dubuque, Iowa: Kendall/Hunt Publishing Co. McCool, A.C. (1988). Older workers: Understanding, reaching, and using this important

labor resource effectively in the hospitality industry. Hospitality Education and Research Journal, 12(2), 365-376.

McCool, A.C. (1987). Expert systems: Are they useful tools for the hospitality industry.

International Journal of Hospitality Management. Special Issue: The Application of Information Technology In Hospitality Management. 6 (4), 191-198.

McCool, A.C. (1987). Computerized information management: Is it cost effective for diabetes care?. The Diabetes Educator, Journal of the American Association of Diabetes Educators, 13 (Special Issue), 193-197. McCool, A.C. and Farsad, B. (1987). Survey report: The computer skills IAHA members expect from hospitality management graduates. The Bottomline: Journal of the International Association of Hospitality Accountants, 11(6), 3-5,8 (Editorial Review Only). McCool, A.C. and Gu, Z. (Summer,1986). Hospitality Education and Research Journal

Index, Vol.1, No. 1 - Vol.10, No.1: Special Anniversary issue of the Journal. McCool, A.C. and Garand, M.M. (1986). Computer technology in institutional

foodservice. Journal of the American Dietetic Association,86(1), 48-56. McCool, Audrey C. (1986). Justification of a computerized management information

system. The Bottomline: Journal of the International Association of Hospitality Accountants,1(9), 4-7, 25, (Editorial Review Only).

Mathieu, M. & McCool, A.C. (1984). ADA takes proactive stance, testifies on Older

Americans Act reauthorization. Journal of the American Dietetic Association, 84(7), 822-835.

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McCool, A.C. (1984). Improving the admission and retention of Hispanic students: A dilemma for higher education. College Student Journal, 18(1), 28. McCool, A.C. (1984). Factors influencing Hispanic student retention within the community college. Community/Junior College,8, 19-37. Posner, B.M., Berman, I.C., McCool, A.C., Morgan, J., & Borman, C. (1983). Food

service and management strategies in nutrition programs for older Americans. Journal of the American Dietetic Association, 82(5), 5.

McCool, A.C. (1983). Controlling Foodservice Costs Using A Systems Approach. A

handbook prepared for the Administration on Aging, U.S. Department of H.H.S. through the Community Nutrition Institute Training Center, Washington, D.C.

McCool, A.C. and Posner, B.M. (Eds.). (1982). Foodservice Systems and Technologies in

Nutrition Services for Older Americans, Vol.1:Administrative Guidelines; and Vol.2:Management Strategies. Grant Award #90AR00 Washington, D.C.: Administration on Aging, Dept. of Health and Human Services, 1981, Chicago: The American Dietetic Association.

McCool, A.C. (1982). Equipment technologies. In A.C. McCool and B.M. Posner (Eds.)

Foodservice Systems and Technologies in Nutrition Services for Older Americans, Vols. 1 and 2 (Chapter IV). Washington, D.C.: Administration on Aging, Dept. of Health and Human Services, 1981; Chicago: The American Dietetic Association, 1982.

McCool, A.C. (1982). Meal packaging. In A.C. McCool and B.M. Posner (Eds.)

Foodservice Systems and Technologies in Nutrition Services for Older Americans, Vols. 1 and 2 (Chapter V). Washington, D.C.: Administration on Aging, Dept. of Health and Human Services, 1981; Chicago: The American Dietetic Association, 1982.

Downey, E., Irwin, E., Jasso, S., McCool, A. C., & Simons, H. (1982). Clinical Dietetic Staffing Kit. Chicago: The American Dietetic Association. Downey, E., McCool, A.C., Irwin, E., Jasso, S. and Simons, H. (1981). Identification of

clinical dietetic practitioners' time use for the provision of nutrition care. Journal of the American Dietetic Association, 79, 6.

Textbooks and Courses: McCool, A.C. (2001). Nutrition for the Elderly. A peer reviewed continuing education

course for health professionals accredited by The American Dietetic Association. San Marcos, CA: Nutrition Dimension, 1991, revised and reaccredited fall 1994 (2nd ed), fall, 1997 (3rd ed), winter 2000-2001 (4th ed).

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McCool, A.C. (1995). Inflight Foodservice Management. New York: John Wiley and

Sons, (426 pps). McCool, A.C. (1995). Instructors Manual to Accompany Inflight Foodservice Management. New York: John Wiley and Sons. McCool, A.C. (1996). Correspondence Course in Inflight Foodservice. Prepared for the

University of Nevada System, Correspondence Division, University of Nevada, Reno.

McCool, A.C., Smith, F., & Tucker, D. (1994). Dimensions of Noncommercial Foodservice Management. New York: Van Nostrand Reinhold, (384 pps). McCool, A.C. & Koh, G. (1994). Instructors Manual to Accompany Dimensions of Noncommercial Foodservice Management. New York: Van Nostrand Reinhold, (139 pps). Other Professional Publications: Feinstein, A.H. & McCool, AC. (March, 2006). Delivering Restaurant Efficiency. A report of the 8th Annual Restaurant Industry Technology Study. Randolph, NJ: Hospitality Technology, a subsidiary of Edgell Communications, 18 pps. Feinstein A.H., McCool A.C., & Cobanoglu C. (March, 2005). Driving Restaurant Productivity. A report of the 7th Annual Restaurant Industry Technology Study. Randolph, NJ: Hospitality Technology, a subsidiary of Edgell Communications, 28 pps. Feinstein, A.H., McCool, A.C., & Cobanoglu, C. (March 2004). 6th annual restaurant technology study: The growth of strategic IT investment. A report of the 6th Annual Restaurant Industry Technology Study. Randolph, NJ: Hospitality Technology, a subsidiary of Edgell Communications. 31 pages. Feinstein, A.H., McCool, A.C., & Cobanoglu, C. (March 2003). Implementation, Strategy, and Measurement Trends of Restaurant IT. A report of the 5th Annual Restaurant Industry Technology Study. Randolph, NJ: Hospitality Technology, a subsidiary of Edgell Communications. McCool, A. C. (2002). Food for thought. International Bowling Industry, 16(11), 16-17. McCool, A. C. (1994). Our customers. In AMSC enlisted newsletter, AMSC Enlisted Support Group, USA Medical Command, Ft. Sam Houston, TX, 10-14.

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McCool, A. C. (1994). The Nutrition Labeling and Education Act of 1990: What does it mean for the foodservice industry? In International Food Service Executives Association student chapter newsletter, Las Vegas: University of Nevada Las Vegas.

McCool, A.C. (1994). F&B management special events team. In the newsletter of the

William F. Harrah College of Hotel Administration, Las Vegas: University of Nevada Las Vegas.

McCool, A. C. (1994). Nutrition services for the elderly: Need, availability and

outcomes. Research project report prepared for the Gerontological Nutritionists, a practice group of The American Dietetic Association. Las Vegas: University of Nevada Las Vegas Publications.

McCool, A. C. (1994). Nutrition services for the elderly: Need, availability, and

outcomes. Executive summary. Research project report prepared for the Gerontological Nutritionists, a practice group of The American Dietetic Association. Las Vegas: University of Nevada Las Vegas Publications.

McCool, A. C. & Hayden, E. (Eds.). (1993). Proceedings of the 1991 and 1992 Annual

Conferences of the Society for the Advancement of Food Service Research. Las Vegas: University of Nevada Las Vegas Publications.

McCool, A. C. (1992). How faculty internships help students. Hosteur, 2(1), 17,19. McCool, A. C. (Ed.). (1992). Proceedings of the 1990 Annual Conference of the Society

for the Advancement of Food Service Research. Las Vegas: University of Nevada Las Vegas Publications.

McCool, A. C. (1991). Effective approaches for teaching financial management in

graduate programs. In L. Boudreaux, L. Jane and J. Sneed, (Eds.) Critical Issues for the 1990's: Dollars and Cents. Proceedings of the 16th Biennial Conference of the Foodservice Systems Management Education Council, pp 85-105.

McCool, A. C. and Andrew, W. R. (eds.). (1990). Proceedings of the Second Annual Research Symposium of the Association of Hospitality Financial Management Educators. College Station, PA: Penn State University Press. McCool, Audrey C. and Stevens, George E. (1990). The impact of employee benefits and

job outcomes on the employment of older persons in the service industries. Research project report submitted to the AARP Andrus Foundation. Orlando, FL, University of Central Florida Press.

McCool, Audrey C. (1990). Executive summary report: The impact of employee benefits

and job outcomes on the employment of older persons in the service industries. Orlando, FL, University of Central Florida Press.

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McCool, Audrey C. and Stevens, George. (1990). The work environment and employee

benefits as incentives for the older worker. In Harold L. Sheppard (Ed.) The Future of Older Workers (pp. 43-71). Compilation of papers presented at an International Symposium entitled "The Future of Older Workers", September, 1989. Tampa, FL: International Exchange Center on Gerontology, University of South Florida.

McCool, Audrey C. (1987). New strategies needed to keep business diners. Orlando Business Journal, 350, 4. McCool, Audrey C., (1985). Computerized case studies for managerial accounting:

Excellence through interaction. 1985 CHRIE Conference Proceedings. McCool, Audrey C. and Ashley, Robert. (1985). Final report: Consultation services

provided to the Mark's Street Central Kitchen by contract with Meals on Wheels. Orlando, FL: University of Central Florida.

McCool, Audrey C. and Ashley, Robert. (1985). Policy and procedures manual: Mark's Street Central Kitchen. Orlando Fl: University of Central Florida. McCool, Audrey C. (1985). Making computers work for you: Guidelines for the

selection, justification, and implementation of foodservice computer systems. Pamphlet developed for dietitians to use in their efforts to computerize foodservices in small health care institutions. Orlando, FL: University of Central Florida.

McCool, Audrey, (1985). Computers can save dietary dollars. Contemporary Long Term Care, 8(2), 49-50. McCool, Audrey C. (1983). Nutrition for Older Persons. A correspondence course

prepared for the Arizona Department of Health Services, Division of Family Health Services, Tempe, Arizona.

McCool, Audrey C. (1982). Organization and Management. A correspondence course

prepared for the Texas School Food Service Certification Program. Region XIX Educational Service Center, El Paso, Texas.

McCool, Audrey C. (1982). Basic Nutrition, A correspondence course prepared for the

Texas School Foodservice Certification Program. Region XIX Educational Service Center, El Paso, Texas.

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Other Research, Scholarly, or Creative Effort: “Contracting for the Purchase of Goods and Services”. An Issue Paper prepared for the

National Resource Library funded by the Administration on Aging, U.S. Department of Health and Human Services, Under Review – Drafted in 2014.

“Food Service Basics for Non-Food Service Program Managers and Staff”. An Issue Paper prepared for the National Resource Library funded by the Administration

on Aging, U.S. Department of Health and Human Services, Under Review – Drafted in 2014.

“Identifying the Cost of the Meal”. An Issue Paper prepared for the National Resource

Library funded by the Administration on Aging, U.S. Department of Health and Human Services, Under Review – Drafted in 2014.

Proprietary Program Evaluation Projects and Reports McCool, A.C. Benchmarking Operations and Innovations in Large Home Delivered Meal

Programs. Prepared for Meals on Wheels of San Francisco, 2013

McCool, A.C. Program Evaluation and Strategic Planning Report. Prepared for Meals on Wheels of San Francisco, 2014.

McCool, A.C. Assessment of Meal Production Capabilities and Program Operations for Project Open Hand. Prepared for Project Open Hand of San Francisco, 2014.

McCool, A.C. Review of Operations for Meals on Wheels of Collin County. Prepared

for Meals on Wheels of Collin County, 2014. Grants Received and Grants Requested but not Funded: Lyford, C.P., McCool, A.C., Belasco, E.J., & McCool, B.N. A Public-Private Partnership for Cancer Prevention in Rural Communities. Research grant proposal submitted to the Cancer Prevention and Research Institute of Texas, October, 2010. Two year project funded for $299,839. McCool, A.C., Lyford, C.P., McCool, B.N., & Belasco, E.J. Implementing a Comprehensive Community Program to Reduce Obesity Risk Factors Among High-Risk Rural Children. Research grant submitted to the Robert Wood Johnson Foundation, May 2010. Funding of $167,041 requested for a two year period. Proposal not funded. Lyford, C. P., McCool, A.C., Belasco, E.J., & McCool, B.N. A Supermarket-Based Intervention to Reduce Obesity in Rural Communities: A Pilot Study. Research grant proposal submitted to the National Institutes of Health, November 2009. Funding of $147,666 was requested for a two year period. Project not funded.

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Lyford, C.P., McCool, A.C., McCool, B.N., & Belasco, E.J. Developing an Effective Supermarket-Based Education and Training Program to Reduce Obesity in Rural and Hispanic Populations. Research grant proposal submitted to the United States Department of Agriculture, Agriculture and Food Research Initiative Competitive Grants Program, June 2009. Funding of $1,487,878 requested for a 4 year period. Proposal not funded. Revision underway for reapplication, June 2010. Cho, S. & Erdem, M. (Co-Principle Investigators); McCool, A.C., Flores, L.Y., & Groves J. (Project Investigators). Improving Food Safety Through Systematic Need-Based Training: A Focus on the Hispanic Workforce in Restaurants. Research grant proposal submitted to CSREES, United States Department of Agriculture, January 2007. Project funded for approximately $590,900 over a 3 year period. Bungum, T., Carruthers, C., McCool, A.C., Michelman, M., and Pace, D. A Pilot Program to Enhance Children’s Physical Fitness and the Nutritional Value of Their Food Intake. A UNLV Planning Initiative Proposal funded for 2005-2006 for $29,600. (wrote the grant proposal) Johnson, L., Kruskall, L., Floyd, M., and McCool, A. C. Preventing Unintentional Weight Loss Among Residents of Assisted Living Facilities. Proposal submitted to the United States Department of Agriculture in the amount of $290,000, December 2002; proposal not funded. Drafted grant proposal for a consortium of researchers from four different colleges within the University of Nevada Las Vegas. The proposal, entitled “The Physical Best Club: Creating a Youth Environment that Promotes Optimal Health was submitted to the National Institutes of Health for $450,000. The proposal was not funded. Wrote grant proposal to the State of Nevada Vitamin Funds Program entitled “Preventing Unintentional Weight Loss Among Residents of Assisted Living Facilities”. This project, designed as a pilot study for a proposal later submitted to the United States Department of Agriculture was funded for $90,750. Member of a consortium headed by Mathematica Policy Research, Inc. awarded a grant by the Administration on Aging, at the direction of Congress, to conduct a complete program evaluation of Nutrition Programs funded under the Older Americans Act. Value of this grant was $3,000,000.00. Position in the consortium was that of one of three consultants to the principal investigators for expertise in the operations and management of the food production and distribution systems of these programs as well as expertise in the nutritional needs of the elderly.

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Received grant from the Gerontological Nutritionists, a Dietetic Practice Group of The American Dietetic Association, to support a research project regarding the delivery and evaluation of nutrition services for older persons, 1991. Amount $6,000. Received College of Health and Professional Studies, University of Central Florida, research grant. Amount: $1,250. Project title: Nutritional Status, Nutritional Services, and the Health Status of the Elderly: Identification of a Cause and Effect Relationship -- a Literature Review Project, Summer 1990. Research proposal submitted to the Administration on Aging for funding under section 7.1 of the 1990 Discretionary Grants Program. Project title was "Training Corporate Officers, Public Officials, and Media Executives Regarding the Retention and Employment of Older Workers in the Service Industries" with a requested budget of $159,500. Project not funded, December 1990. Received AARP Andrus Foundation Grant jointly with Dr. George E. Stevens. Amount: $50,000. Project Title: The Impact of Employee Benefits and Job Outcomes on the Employment of Older Persons in the Service Industries," 1988. Received University of Central Florida Internal Research Grant. Amount: $10,000. Project Title: "Factors Influencing the Employment of Older Persons in the Service Industries." Received Instructional Development Grant, University of Central Florida. Amount: $2000 - Project title: "Hospitality Management Financial Problem Sets and Case Study." 1985-1986. Received grant, jointly with Robert Ashley, Meals-on-Wheels - to provide consultation service regarding central kitchen operations and cost management. Amount: $16,000. 1984-1985. Received Graduate College General Research Board Summer Research Award, University of Maryland. Amount: $3700. Project Title: "Evaluation of Knowledge and Application of Cost Effective Management Concepts by institutional Foodservice Managers." Received Administration on Aging, Dept. of Health and Human Services grant for the review of foodservice systems and technologies applicable to Title IIIc Meal Programs for the Elderly. Joint award with Barbara M. Posner under the auspices of the American Dietetic Association, 1979. Amount: $100,000.

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Research and Creative Activities Awards: EuroCHRIE Conference Student Best Paper Award presented to Zhuo Wang for the paper: “Factors impacting U.S. travelers’ domestic airline selection: A post- 9/11 perspective for change” I chaired Mr. Wang’s thesis committee. One of 5 finalists for the best paper award at the 2005 EuroCHRIE conference for the following paper: “Slow food moving fast: an inevitable change in the tourism and foodservice industry”. Paper with Billy Bai presented at the EuroCHRIE conference, Paris France, October 2005 Selected to hold the Williams Chair within the William F. Harrah College of Hotel Administration, University of Nevada Las Vegas for the academic years 2002- 2003 and 2003-2004. Award given to faculty person on the basis of overall contributions to the field of hospitality education and research. Received the John Wiley & Sons Award for Scholarship and Research, award sponsored

by John Wiley & Sons and given annually by CHRIE, 1997. Received the 1996 Sam and Mary Boyd Distinguished Professor Award for Research,

award given annually by the William F. Harrah College of Hotel Administration, University of Nevada Las Vegas.

Academic and Professional Service: Summary of Committee Assignments: (Only assignments while at the University of Nevada Las Vegas are listed) Harrah Research Center Research Grants Program Committee (Chair) University Curriculum Committee University Admissions Committee University Program Review Committee University Ad Hoc Work Load Policy Committee University Provost Search Committee University Search Committee for Dean of Sciences University Research Council College Promotion and Tenure Committee College Curriculum Committee College Graduate Faculty Qualifications Committee College Merit Committee (Chair) College Ad Hoc Curriculum Revision Committee College Ad Hoc Organization Structure Committee (Chair) College Curriculum Committee (Chair) College PhD Curriculum Review Committee College Ace Denken Selection Committee College Williams Chair Selection Committee

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College Boyd Award Selection Committee Department Promotion and Tenure Committee (Chair) Department Curriculum Committee Multiple College and Department Search Committees (Chair of most) Service to the Profession: Editorial Board member for: Journal of College and University Food Service Journal of Foodservice Business Research Associate Editor, Food and Beverage, Journal of Hospitality, Tourism and Leisure Science, 2000 – 2005. Reviewed articles for publication in the following journals: Journal of the American Dietetic Association Journal of Applied Gerontology Journal of Foodservice Business Research Journal of Nutrition for the Elderly Reviewed abstracts and papers submitted for poster session and presentation consideration for the annual meetings of: The American Dietetic Association The Council on Hotel, Restaurant, and Institutional Education (International CHRIE) EuroCHRIE Reviewed abstracts and papers for possible presentation at the Harrah College of Hotel Administration’s Hospitality Summit conferences (Chair of review of hospitality education papers) Reviewed multiple text books and other resource materials for educators. International CHRIE Positions: Chairperson, CHRIE Publications Council, 1993-1994 Treasurer and Member of Executive Board, 1989 - 1993 Chairperson, Finance Committee, 1989-1993 Finance committee member1993 – present Future Fund Committee 2000 - present Strategic Planning Committee member, 1990-1994 Chairperson, Hospitality Financial Management Educators special interest section, 1990-1991. Hospitality Educators’ Liaison to the National Restaurant Association and ex-

officio member of the National Restaurant Association Board of Directors, 1993-1996.

Advisor to the American Dietetic Association Office of Government Affairs regarding legislation and public policy pertinent to nutrition for older persons, 1982-1994.

Prepared summary paper regarding research, practice and public policy issues impacting on the nutritional status of older persons entitled "A Focus for the Future: Nutritional Concerns of Older Persons" which was used by the American Dietetic Association as a guideline document for the

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development of long range plans in the area of gerontological nutrition, 1990 - 1995.

Invited to attend, participate in discussion at 1991 U.S. Senate and U.S. DHHS- Administration on Aging workshops regarding the 1991 reauthorization of the Older Americans Act; prepared issue paper for use by the American Dietetic Association to implement legislative activities regarding the 1984 revision of the Older Americans Act, 1983-1984.

Healthy Aging (formerly the Gerontological Nutritionists) – A Practice Group of

the American Dietetic Association: Chairperson and chair-elect, Nominating Committee, 2000-2002 Chairperson, annual meeting activities, 1988-1991 Chairperson, Gerontological Nutritionists, 1982 Member of Executive Board, 1981-1986 Association of Hospitality Financial Management Educators: President, Vice President, and Executive Board member, 1991-1996; National Scholarship Committee member, International Association of Hospitality

Accountants, 1990-1995. Internship Advisory Committee member, U.S. Army Dietetic Internships, 1989-

1998. Executive Secretary for the Society for the Advancement of Food Service

Research, July 1991 - March 1993. Professional Association and Service Related Awards Received: Selected as the Outstanding Dietitian for the State of Nevada, 2001. Awarded “A” Designator status by the Army Medical Specialist Corp, fall 1997.

“A” Designator status given on the basis of leadership and professional contribution to the Corps and the field of medical specialty (dietetics). Designation is a review board decision.

Received the 1994 Sam and Mary Boyd Distinguished Professor Award for

Service, award given annually by the Harrah College of Hotel Administration, University of Nevada Las Vegas.

Received the CHRIE Stevenson Fletcher Achievement Award, July 1994.

Award given in recognition of leadership provided to CHRIE and the hospitality industry and for professional achievements in the hospitality field.

Received The American Dietetic Association Foundation Award for Excellence in

Community Dietetics, October 1990. (fourth person in the Association -- association membership > 70,000 -- to receive this award.)

Selected by the Gerontological Nutritionists, a Practice Group of the American

Dietetic Association, as their outstanding member for their initial outstanding member profile, 1990.