Abstract
This study considers differences in control processes and degree content requirements in foodservice and culinary programs. Hypotheses utilize an integrated framework of resource dependence, institutional and efficiency perspectives. Results provide support for the contention that private institutions are more likely to establish processes that have tendencies toward market or efficiency considerations while public institutions are more likely to create processes with a more institutionalized structure. Significant differences in degree content were found in culinary specific and general education requirements between public and private institutions offering 4-year culinary degrees. Hypothesized differences between 2-year and 4-year institutions received little support.
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