Dietetic Educators’ Perceived Barriers to Technology Integration in Foodservice Management Courses

A wealth of literature has discussed technology integration in education. However, few studies have examined technology integration and barriers in foodservice management courses. This study aimed to investigate types of technology, perceived barriers to technology integration, and level of confidence in integrating technology among foodservice management educators in the dietetics program prior to COVID-19 pandemic. A total of 41 faculty members teaching foodservice management courses completed an online survey. Data was analyzed using descriptive and simple regression analysis. The results showed that the technology integration in foodservice management courses was infrequent. Technology was mostly limited to using PowerPoint to prepare lectures. The biggest barriers to technology integration were lack of time to redesign courses, budgetary constraints and lack of skills/ knowledge. The participants have moderate level of confidence in technology integration. They would attempt to solve problems related to technology integration independently. Recommendations to remove barriers and increase foodservice educators' confidence in integrating technology were discussed.