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The purpose of this paper is to explore the use of automated inventory management systems (IMS) and identify the stage of technology adoption for restaurants in Aruba. A case study analysis involving twelve members of the Aruba Gastronomic Association was conducted using a qualitative research design to gather information on approaches currently used as well as the reasons and perceptions managers/owners have for using or not using automated systems in their facilities. This is the first study conducted using the Aruba restaurant market. Therefore, the application of two technology adoption models was used to integrate critical factors relevant to the study. Major findings indicated the use of an automated IMS in restaurants is limited, thus underscoring the lack of adoption of technology in this area. The results also indicated that two major reasons that restaurants are not adopting IMS technology are budgetary constraints and service support. This study is imperative for two reasons: (1) the results of this study can be used as a comparison for future IMS adoption, not only for Aruba's restaurant industry but also for other Caribbean destinations and the U.S., (2) this study also provides insight into the additional training and support help needed in hospitality technology services. [ABSTRACT FROM AUTHOR]

This study aims to develop and evaluate the effectiveness of a theory of planned behavior (TPB)-based education program using Facebook to promote Alabama grown fruits and vegetables consumption among college students. The participants’ knowledge about Alabama grown fruits and vegetables and intentions to purchase locally grown fruits and vegetables before and after the educational implementation period were compared. The results showed a significant improvement in both knowledge and intentions, confirming the effectiveness of TPB-based nutrition education utilizing social media. Particularly, education focused on using local food would not only help improve students’ long-term eating habits but also reduce environmental impacts by encouraging the consumption of locally sourced foods. [ABSTRACT FROM AUTHOR]