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The nature and status of training in...

Southern Illinois University at Carbondale., Workforce Education and Development.

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The nature and status of training in university-level food service enterprises.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The nature and status of training in university-level food service enterprises./
作者:	Horn, Jody.
面頁冊數:	133 p.
附註:	Adviser: John S. Washburn.
Contained By:	Dissertation Abstracts International68-09A.
標題:	Education, Vocational. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3278127
ISBN:	9780549222217

The nature and status of training in university-level food service enterprises.
Horn, Jody.

The nature and status of training in university-level food service enterprises. - 133 p.

Adviser: John S. Washburn.

Thesis (Ph.D.)--Southern Illinois University at Carbondale, 2007.

Like other businesses, colleges and universities are becoming more and more competitive. Students searching for the best overall institution may examine all aspects of a university including the food service as a part of their assessment of their potential college experience. Consequently, college and university food services are competing for business just as restaurants or other food service operations do. The purpose of this study was to examine the nature and status of training in university-level food service enterprises. The study analyzed and described training in university-level food service enterprises focusing on the training content, benefits and methods or delivery alternatives in those enterprises as reported by selected representatives of the National Association of College and University Food Services (NACUFS). The study was conducted in two phases. The first phase consisted of a 14-item questionnaire developed to identify the nature and status of training in university-level food service enterprises. The survey instrument for this study was developed by the researcher as there were no existing instruments available. In addition to this quantitative assessment, this study also included a qualitative component. The qualitative portion of this research consisted of follow up interviews with both non-respondents to the emailed survey and those who answered the first question of the survey indicating they did not provide training for their employees. The survey also asked whether the participants were part of a self-operated food service enterprise or one managed by a contract company so these two variables could be compared. Both self-operated and contracted food service enterprises value and provide training for their employees. Three topics were found to be significantly different between the two groups. These included food equipment training (z = -2.09, p < .05), safety training (z = -2.34, p < .05), and integrity or honesty training (z = -2.07, p < .05). One variable was found to be significantly different between the two groups regarding methods used to provide training for hourly employees, that being seminars or conferences (z = -2.36, p < .05). Interestingly, the participants were neutral regarding the effectiveness of computer training which is a rapidly growing method of training and one that has had wide success among other industries as well as many food-related areas. Recommendations include further studies to compare more variables and relationships in this area; the development of a training assessment tool for periodic assessment of training levels in university food service enterprises; the development and addition of more computer based training for this food service area; and perhaps some type of pre-hiring training-type information to help those entering the food service field better understand the reality and demands of this occupation.

ISBN: 9780549222217Subjects--Topical Terms:

1017499
Education, Vocational.

The nature and status of training in university-level food service enterprises.
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502 $a Thesis (Ph.D.)--Southern Illinois University at Carbondale, 2007.
520 $a Like other businesses, colleges and universities are becoming more and more competitive. Students searching for the best overall institution may examine all aspects of a university including the food service as a part of their assessment of their potential college experience. Consequently, college and university food services are competing for business just as restaurants or other food service operations do. The purpose of this study was to examine the nature and status of training in university-level food service enterprises. The study analyzed and described training in university-level food service enterprises focusing on the training content, benefits and methods or delivery alternatives in those enterprises as reported by selected representatives of the National Association of College and University Food Services (NACUFS). The study was conducted in two phases. The first phase consisted of a 14-item questionnaire developed to identify the nature and status of training in university-level food service enterprises. The survey instrument for this study was developed by the researcher as there were no existing instruments available. In addition to this quantitative assessment, this study also included a qualitative component. The qualitative portion of this research consisted of follow up interviews with both non-respondents to the emailed survey and those who answered the first question of the survey indicating they did not provide training for their employees. The survey also asked whether the participants were part of a self-operated food service enterprise or one managed by a contract company so these two variables could be compared. Both self-operated and contracted food service enterprises value and provide training for their employees. Three topics were found to be significantly different between the two groups. These included food equipment training (z = -2.09, p < .05), safety training (z = -2.34, p < .05), and integrity or honesty training (z = -2.07, p < .05). One variable was found to be significantly different between the two groups regarding methods used to provide training for hourly employees, that being seminars or conferences (z = -2.36, p < .05). Interestingly, the participants were neutral regarding the effectiveness of computer training which is a rapidly growing method of training and one that has had wide success among other industries as well as many food-related areas. Recommendations include further studies to compare more variables and relationships in this area; the development of a training assessment tool for periodic assessment of training levels in university food service enterprises; the development and addition of more computer based training for this food service area; and perhaps some type of pre-hiring training-type information to help those entering the food service field better understand the reality and demands of this occupation.
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