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A comparative analysis of the views ...

Cichy, John Donald.

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A comparative analysis of the views of restaurant management industry professionals in the Grand Rapids metropolitan area of Michigan regarding selected entry-level restaurant management competencies.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	A comparative analysis of the views of restaurant management industry professionals in the Grand Rapids metropolitan area of Michigan regarding selected entry-level restaurant management competencies./
作者:	Cichy, John Donald.
面頁冊數:	146 p.
附註:	Source: Dissertation Abstracts International, Volume: 52-06, Section: A, page: 1994.
Contained By:	Dissertation Abstracts International52-06A.
標題:	Education, Business. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9134105

A comparative analysis of the views of restaurant management industry professionals in the Grand Rapids metropolitan area of Michigan regarding selected entry-level restaurant management competencies.
Cichy, John Donald.

A comparative analysis of the views of restaurant management industry professionals in the Grand Rapids metropolitan area of Michigan regarding selected entry-level restaurant management competencies. - 146 p.

Source: Dissertation Abstracts International, Volume: 52-06, Section: A, page: 1994.

Thesis (Ph.D.)--Michigan State University, 1991.

Purpose. To determine the extent to which current metropolitan Grand Rapids, Michigan, restaurant management professionals in the fast-food and full-service restaurant industry segments agree whether eight human, five conceptual and thirty-six technical skills should be taught to students enrolled in undergraduate restaurant management programs.Subjects--Topical Terms:

1017515
Education, Business.

A comparative analysis of the views of restaurant management industry professionals in the Grand Rapids metropolitan area of Michigan regarding selected entry-level restaurant management competencies.
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245 1 0 $a A comparative analysis of the views of restaurant management industry professionals in the Grand Rapids metropolitan area of Michigan regarding selected entry-level restaurant management competencies.
300 $a 146 p.
500 $a Source: Dissertation Abstracts International, Volume: 52-06, Section: A, page: 1994.
502 $a Thesis (Ph.D.)--Michigan State University, 1991.
520 $a Purpose. To determine the extent to which current metropolitan Grand Rapids, Michigan, restaurant management professionals in the fast-food and full-service restaurant industry segments agree whether eight human, five conceptual and thirty-six technical skills should be taught to students enrolled in undergraduate restaurant management programs.
520 $a Method of research. Questionnaires were sent to restaurant managers in the metropolitan area of Grand Rapids, Michigan, as identified in the Ameritech Pages Plus, Grand Rapids Area Yellow Pages. The study included 196 fast-food and 216 full-service restauranteurs. Forty (20.4%) of the fast-food and sixty-three (29.2%) of the full-service restauranteurs returned their questionnaires.
520 $a Summary. (1) Fast-food and full-service restaurant management professionals agree that 5 conceptual and 36 technical competencies should be "Learned In College" by graduates of bachelors degree restaurant management programs. (2) Fast-food and full-service restaurant management professionals disagree whether: human competencies should be "Learned In College" or taught "On The Job" to trainees who are graduates of bachelors degree granting restaurant management programs. The fast-food professionals believe these skills should be "Learned In College" by students. The full-service restauranteurs appear to believe that no significant difference exists between the ranking classification of "Learned In College" vs. "On The Job".
520 $a Recommendations. (1) Restaurant management curricula should emphasize both technical and conceptual skills mastery for students working toward a bachelors degree. (2) Restaurant management educational programs which emphasize placement of graduates into fast-food management training positions might well emphasize the human, conceptual and technical competencies as skills to be "Learned In College". (3) Restaurant management programs should monitor the changing restaurant industry demands for new skills and abilities by: (A) Repeating this study every three to five years. (B) Doing a follow-up survey of graduates to verify the appropriateness of the "Learned In College" competencies cited in this study.
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