Nonprofit organizations which are guided by volunteer boards generally do not apply business practices to decisions which have long range consequences for their organization or even for the industry they represent. The purpose of this study was to apply feasibility study guidelines to a decision facing the American Culinary Federation to expand its scope of accrediting activities to include culinary arts programs at the secondary level. A Task Force was assembled and guided through three meetings using methods of brainstorming, problem stating, analysis, and feedback mechanisms (both internally and externally). The study was concluded prior to final recommendations by the Task Force. However, by studying survey results and having multiple voices participate during its deliberations, the Task Force designed a pilot process based on consumer needs and identified constraints.

Library of Congress Subject Headings

American Culinary Federation--Decision making; Nonprofit organizations--Decision making; Cooking schools--Accreditation; Cooking--Study and teaching (Secondary)--Standards

Publication Date


Document Type


Department, Program, or Center

School of Food, Hotel and Tourism Management (CAST)


Judith, M.

Advisor/Committee Member

Marecki, Richard


Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TX667 .P483 1997


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