The purpose of this study is to review principles involved in instituting employee training programs, to study training methods and procedures, and to demonstrate the value of training an employee in a food service unit. The first section of the study deals with the preparation necessary for a training program; the second section involves the methods and procedures used for training employees, the principles of training, and the evaluation of training. The third section of the study is concerned with the value of training a food service employee. / Typescript. / "December, 1949." / "Submitted to the Graduate Council of Florida State University in partial fulfillment of the requirements for the degree of Master of Science under Plan II." / Advisor: Helen E. Underwood, Professor Directing Paper. / Includes bibliographical references.

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Grandy's Country Cookin' Inc. is a chain of restaurants specializing in fried chicken dinners. standardized instructional films were needed to teach employees Grandy's operational procedures. The producer was commissioned to make five films to provide visual job descriptions for new employees and managers. These fast-paced films depict actual job situations: "Chicken Cutting," "Breakfast Preparation," "Customer Relations," "System of Operation," and "Drive-Thru Relations," "System of Operation," and "Drive-Thru Service." An accompanying production book describes the making of Grandy's Training. The book examines the background against which the project was proposed, details the problems and procedures of production, and describes the experience of dealing with a client at a professional level.