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Call number: LD2668 .T4 1937 S95

Call number: LD2668 .T4 1964 B87 / Master of Science

This study involved the development and implementation of a model for providing structured on-the-job training (SOJT) in a healthcare foodservice operation. The model was developed to provide a structured method for conducting SOJT Events, the process when an incumbent employee trainer teaches another employee to perform his/her job. The model was composed of four components, each serving to support the Event. An SOJT Event Process established a series of steps to follow when conducting SOJT. A Training Manual and Training Checksheet were Support Documents used to assure the consistency of each Event and to document standard procedures. Trainers were prepared to conduct Events during the Trainer Preparation Workshop. Finally, the last component was the SOJT Event Performance Support System, a set of guidelines devised to create the support network necessary for Events to be carried out in the work setting. The model was implemented as each Trainer was scheduled to conduct two SOJT Events over a three month period. It was tested by measuring Trainee knowledge, performance and assessment of the SOJT Events. Other employees, who had been trained with unstructured training in the past served as control groups. Subjective observations of the applicability and acceptability of the model among employees were also noted. The model was successful in producing knowledge gains among Trainees. Trainees who were recipients of SOJT assigned higher assessment scores to SOJT than control group employees assigned to unstructured on-the job training. There was no difference in performance among employees trained using structured or unstructured on-the-job training. Employees that were directly involved in the SOJT Events were positive about supporting the model. Modifications for the model and the components are suggested. It was concluded that the model components that were developed and the use of a consultant with experience in training and instructional design are necessary for implementation of structured on-the-job training in foodservice operations. / Graduation date: 1992

Foodservice systems management (FSM) has had impact on the role of dietitians, not only in the United States (US), but also in Korea. The purpose of the study was: (1) to delineate and identify the acceptable FSM competencies for Korean dietitians (KDs), (2) to identify factors which influenced the Korean dietitians' usage of the competencies, and (3) to compare the Korean dietetic practitioners' (KDPs) perceived importance and educational preparation of the competencies to Korean dietetic educators (KDEs). The study was completed with two parts: (1) ten expert panel surveys to develop a comprehensive list of 47 FSM competencies, and (2) Korean dietetic practitioner (n=484, 65% response) and KDE (n=39, 63% response) mail surveys using 47 FSM competencies. Chi-square analysis results suggested that type of dietetic practice area, years of dietetic experience, and education level were significantly related to the KDPs' usage and perception of the competencies (p < .10). Perceived importance and educational preparation of FSM competencies between KDPs and KDEs were compared using a t-test. There was no significant difference in perceived importance of FSM competencies between KDPs and KDEs. Both groups rated FSM competencies as very important or important for KDs' current and future practice. In terms of FSM educational preparation, KDE rated significantly higher than KDPs (p < .10). The findings of this study will be useful for Korean dietitians to identify deficits in the competencies, and to guide the selection of appropriate experience and/or continuing education for a future foodservice systems management practice. In addition, this study can be used to develop effective FSM education programs for KDs. It is also believed that information from this study will promote FSM education programs in the US to expand into international curriculum. As a study outcome, prototype curriculum of FSM education was developed for use by Korean dietetics education programs. / Graduation date: 2000

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.

No description available.

Photocopy of typescript. / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries