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Clinical nutrition managers' responsibilities and professional development strategiesWitte, Sandra Sue 09 April 1992 (has links)
Dietetic professionals integrate knowledge and
expertise in food, nutrition, management and people and
apply their skills in a variety of settings. As the changing
scene in health care has necessitated enhanced management of
resources, the clinical nutrition manager (CNM) has emerged
as a dietetic professional in hospitals applying sound
management practices to the area of clinical nutrition
services. The purpose of this study was to provide
information about the position of clinical nutrition manager
and about the professional development strategies used by
incumbents.
The research design had two phases. The purpose of the
first phase was to develop a job description for the
position of clinical nutrition manager, including
duties/activities and job specifications for education,
experience and professional credentialing. The purpose of
the second phase was to verify the accuracy of the job
description, determine educational and experiential resources used to develop the required skills and knowledge
for performing the duties/activities, and collect other
descriptive data about the position.
The result was a job description for a Clinical
Nutrition Manager with 46 duties/activities assigned to the
position and job specifications for work experience and
academic preparation. Chi square analysis was used to test
the association of the performance of a duty/activity with
amount of time allotted to the position; number of personnel
supervised; and type of personnel supervised. Results
indicated that type of personnel supervised had the most
significant association. One sample chi square analysis
indicated that entry-level education and entry-level
experience were the less likely resources to be used for
development of skills and knowledge. For more than 50% of
the duties/activities, the number of resources used was
significantly related to the perceived level of importance.
There was no significant finding for an association between
timing of career decision to become a CNM and career
development strategies intentionally selected. Findings also
indicated that perceived competence improves with increasing
number of years in the position and is not affected by
having an advanced degree. / Graduation date: 1992
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Functional responsibilities of college and university foodservice directorsAdams, Cherree Kay January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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Assessment of foodservice managers' awareness of food tampering hazards and evaluation of a food tampering risk reduction program for managers of foodservice facilitiesLook, Victoria E. 29 April 1993 (has links)
Food tampering in foodservice facilities, especially
with self-serve foods, can result in consumer illness or
injury and adversely affect the foodservice organization.
This study explored foodservice managers' awareness and
perceptions of risk and evaluated a Hazard Analysis Critical
Control Point (HACCP)-based program of food tampering hazard
reduction developed for managers.
The study had two phases, descriptive and experimental.
The purpose of phase one was to determine food tampering
awareness and opinions, to obtain descriptive information
about foodservice managers and their facilities, and to
identify the population for phase two. The purpose of phase
two was to evaluate an educational workbook, which had been
developed by the researcher, using a post-test for the
experimental and control samples. One thousand foodservice
managers in commercial and non-commercial foodservices were contacted by mailed questionnaires in phase one; 376 continued on to phase two, one-half received both a food
tampering risk reduction self-instructional workbook and a
post-test; 238 completed the study.
The post-test included a food tampering hazard
inspection form used to evaluate facilities. The managers'
changes in opinions and actions to reduce food tampering
hazards and their understanding of a HACCP-based program
were identified and comparisons made through chi square
analyses. More non-commercial foodservice managers than
commercial managers had college degrees, but there was no
significant association between education level and food
tampering concern. Managers with self-serve foods reported
greater concern than those without; managers aware of food
tampering reported greater concern. Managers who had
received the self-instructional workbook had greater ability
to identify food tampering hazards through floor plan
evaluation. No significant changes in food tampering
concern or intent to take action to reduce risk were found
after the post-test. However, increased awareness led to a
trend of increased concern. It was concluded that the
questionnaire and post-test both had educational effects on
the participants.
The workbook and the inspection form are suggested as
an educational program to increase awareness and concern for
food tampering and the intent to reduce food tampering
hazards by foodservice managers. / Graduation date: 1993
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Association for Retarded Citizen's deliworks cafeteria /Malo, Suzanne M. January 1990 (has links)
Thesis (M.S.)--Rochester Institute of Technology, 1990. / Typescript. Includes bibliographical references (leaf 34).
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A case study of an executive development program /Albanese, Robert. January 1962 (has links)
Thesis (Ph. D.)--Ohio State University, 1962. / Includes vita. Includes bibliographical references (leaves 112-117). Available online via OhioLINK's ETD Center.
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Model vir ervaringsleer in voedseldiensbestuurVoigt, 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.
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Criteria based academic and vocational predictor elements for student selection in the National Diploma of Food Service Management programmeKoen, Pauline Anne January 1996 (has links)
Dissertation submitted in compliance with the requirements for the Masters Diploma in Technology: Food and Nutrition, Technikon Natal, 1996. / As tertiary institutions, technikons are in the fortunate position that there is a demand for their educational programmes among prospective students, and an equally positive demand for technikon diplomates from the relevant industries who require skilled manpower. Unfortunately resources are limited and thus technikons cannot admit all the applicants who apply for the various courses. For this reason it has become essential to select only those candidates who are most likely to complete the educational training programmes, and fit successfully into the job market. When the value and nature of technikon education are compared to those of a university education, it seems appropriate that their respective students should possess different qualities and abilities, which should be accommodated in the selection criteria governing enrolment. / M
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Food and beverage managementAllam, Youssri Hussein 01 March 1978 (has links)
Abstract and faculty adviser information are not available for this thesis.
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Strategy, environmental scanning, and their effect upon performance: an exploratory study of the food service industryWest, Joseph John January 1988 (has links)
The major purpose of this study was to examine the relationship of strategy and environmental scanning to performance. Porter’s (1980) strategic typology was utilized to classify foodservice firms by strategic orientation; and, an analysis of variance was performed to determine the differences in their performance. Environmental scanning engaged in by the firms was measured utilizing a modified multimethod - multitrait scale developed by Hambrick (1979). A final analysis conducted in this study was the comparison of environmental sectors scanned by high and low performing firms of each strategic group to determine their relationship with the performance variables. The three performance variables used in this study were: (a) Return on Sales, (b) Return on Assets, and (c) Growth in Unit Sales.
All foodservice firms surveyed were either independent corporations or strategic business units of larger corporations whose major source of revenue was the foodservice industry. The study was nationwide with 18 national, 32 regional, and 15 local foodservice companies participating. The data was collected from fiscal year 1982 through fiscal year 1986 from both private and public sources.
Strategy and environmental scanning were found to have substantial influence on both Return on Sales and Return on Assets. High performing firms in both differentiation and low cost strategies were found to engage in significantly greater amounts of environmental scanning than low performing firms in those two strategic groups. Focus strategy underperformed all other strategic groups in all performance measures. / Ph. D.
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Satisfaction with and the importance of food service management companies performance in hospitals as compared to elements found in management proposalsRary, Janice M. January 1982 (has links)
Approximately 20% of all hospitals in the United States utilize management contracts for the food service operation, and other hospital administrators are contemplating their use. Despite the rapid growth of contracting within hospital food service, very little is known about the performance of contractors.
This research was designed to produce new information about food service contracting in hospitals. A comparative content analysis of proposals from three food service management companies was conducted. It revealed that all proposals included the same basic categories of information, but the extent of detail provided in proposals varied.
A survey was sent to 909 hospital administrators that had been identified as utilizing food service contracts. Responses to the survey provided descriptive data about the hospitals and their food service contracts. Responses also measured the levels of satisfaction/dissatisfaction and importance/unimportance experienced by hospital administrators with their food service contracts.
Eight independent variables were tested to determine their influence on satisfaction and importance. They were:
1.) location of the hospital
2.) size
3.) length of present contract
4.) number of years using present contractor
5.) name of contractor
6.) length of previous contracts
7.) number of previous contractors
8.) total number of years contracted out
One parameter of size caused significant differences in the levels of satisfaction and importance. The other variables did not cause significant differences in satisfaction or importance. / Master of Science
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