Learning Resources

Abstract: After its first application nearly 40 years ago, responsibility center budgeting/responsibility center management (RCB/RCM) is now in place at nearly 70 major North American universities. An unstudied fact is that despite its popularity RCB/RCM is rarely deployed to its fullest extent. Instead, it usually exists in parallel with conventional planning and budget models. This study asks why, instead of fully implementing RCB/RCM, universities have chosen to apply it partially. The study finds multiple explanations. On the revenue side, some universities hold back a portion of income to create funds that are used to underwrite institution-wide strategies or subsidize mission-central academic programs that cannot be fiscally sustained under RCB/RCM. In other cases, revenue is held back to fund shared “public utility” services, while in still others the practice of holding back revenue for allocation by some other means is due to difficulty in drawing a functional line between the “academic” and the “non-academic.” On the cost side, some universities have limited the application of RCB/RCM in order to limit market behavior and forestall “fragmentation” (Burke 2007). The study points to several problems in both the practice and theory of RCB/RCM. For example, models meant in theory to complement RCB/RCM may in practice compete with it or promote monopolistic behavior.

Abstract: We live at a time when increasing numbers of Americans consume food prepared away from home. This trend, along with poor dietary choices and lack of access to healthy, sustainably sourced food, contributes to a reduced quality of life and the onset of preventable disease.
The Culinary Arts and Sustainable Food Systems curriculum recently approved by the Kalamazoo Valley Community College trustees reflects the college’s belief that best practices in urban agriculture, the latest developments in culinary and food production research and technology, and the transformative power of education will improve the health and well-being of our citizens and help sustain our communities. The college believes that culinary and food professionals can serve as positive change agents in society.

Abstract: Strategic partnerships are a smart fiscal and educational move for higher education institutions. Many of the nation’s community colleges have long explored symbiotic arrangements that benefit student, community, and school. This article examines three schools’ interactions with their host communities and explores how partnerships help deliver on their role as a true community amenity—from providing their students with state-of-the-art learning environments and working with industry leaders to enhance curricula to reaching a geographically disadvantaged demographic of potential students. Partnership opportunities are broad and plentiful and are often only limited by an institution’s imagination.

Abstract: The Tennessee Promise has become a cornerstone of Tennessee’s higher education initiatives and has propelled the state to the forefront as a national leader in supporting higher education opportunities for high school graduates. Through a state-established endowment, the funding for the first two years of community or technical college is available to all high school graduates. The program combines student timeliness in complying with requirements and completing service activities, community mentors and involvement, high school counseling and marketing, and college engagement. This article provides an explanation of the Promise program and an overview of its implementation at two distinct Tennessee community colleges.