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
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27376 |
| Date | 13 February 1992 |
| Creators | Cluskey, Mary M. |
| Contributors | Messersmith, Ann M. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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