A Survey of the Control Process in Foodservice Laboratory Classes.

This article considers the utilization of general control processes within public or private community college, technical school and university programs. Specific areas examined in this study include sources of revenues, the budgeting process, cost tracking procedures, purchasing procedures, and accountability for results. The study utilizes survey responses from administrators and educators to examine foodservice education laboratory control processes and test for differences in control methods used by various types of organizations. Organizational theorists have tong postulated about how the academic and managerial communities affect each other. Researchers have questioned whether academics act as impartial sources of empirical principles taught to practitioners or if the interests of industry shape and define scholarly endeavors through the control of resources.