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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Audio-visual presentation of four motion economy principles for food service workers

Swigert, Elizabeth Ann January 2011 (has links)
Digitized by Kansas State University Libraries
2

An evaluation of the Manhattan High School vocational training course in institutional food service

Swoyer, Martha Elizabeth. January 1937 (has links)
Call number: LD2668 .T4 1937 S95
3

Metric system conversion for hospital dietary departments

Mih, Mew Y January 2010 (has links)
Digitized by Kansas Correctional Industries
4

The entry-level generalist dietitian : expectations of the hospital dietetic practitioner

Loyd, Marilyn S January 2011 (has links)
Digitized by Kansas Correctional Industries
5

Development and evaluation of a self instructional module on the use of the critical incident technique

Dameron, Julieanne. January 1979 (has links)
Call number: LD2668 .T4 1979 D34 / Master of Science
6

Model vir ervaringsleer in voedseldiensbestuur

Voigt, Rianne Ruth January 1999 (has links)
Thesis (MTech(Teacher Education))--Cape Technikon, Cape Town, 1999 / The food service management industry is aware of the importance of an effective experiential learning programme. The technikons try to meet the demands of the food service management industry through involvement of mentors and students. This study undertakes to examine/investigate the deficiencies and problems concerning the experiential learning components of the food service management course, as it is evident that this forms an integral part of the food service management diploma. Although the food service managers is aware of the experiential learning programme, no formal information such as: an employers'/mentors' manual; orientation of other procedures of the technikons or industry; comprehensive evaluating procedures; coordinators' visits and debriefing procedures, is explained or sent to the industry or student. The researcher's involvement with experiential learning and specifically the administration of the experiential learning programme, led to the hypothesis that there is a need for a formal structured experiential learning programme to clear up the confusion and uncertainty regarding the involvement of the student and employer/mentor. As starting point a situation analysis was done to compare the South African perspectives of experiential learning. This information was gathered to place the food service management experiential learning programme in perspective for technikons, students and the food service management industry. The second section deals with a comparative study of the international procedure of experiential learning as currently done in the United States of America (USA), the United Kingdom (UK) and South Africa (SA). What follows next is a comparative study, testing the literature against the reality, as it is experienced in tertiary institutions in the USA, UK and SA. Details of this are expounded in chapter 40f this study. Findings are reported and recommendations regarding the application of an . efficient, productive, structured experiential leaming programme for the course: Food Service Management, are noted in chapter 5. In the last section an explanation is given of the following proposed manuals: • Tutorial Manual • Student Manual • Employer/Mentor Manual • Coordinator Manual during student visits • Debriefing Manual These proposed manuals should be used to satisfy the needs of all involved: employers, technikons and students.
7

A nutrition education kit for food service training programs

Malone, Debra 01 January 1995 (has links)
No description available.

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