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THE IMPACT OF A COMPETENCY-BASED FOO...

BRYSON, NAOMI SMITH.

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THE IMPACT OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM ON SELECTED GRADUATES.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	THE IMPACT OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM ON SELECTED GRADUATES./
作者:	BRYSON, NAOMI SMITH.
面頁冊數:	198 p.
附註:	Source: Dissertation Abstracts International, Volume: 43-02, Section: A, page: 0430.
Contained By:	Dissertation Abstracts International43-02A.
標題:	Education, Vocational. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=8216134

THE IMPACT OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM ON SELECTED GRADUATES.
BRYSON, NAOMI SMITH.

THE IMPACT OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM ON SELECTED GRADUATES. - 198 p.

Source: Dissertation Abstracts International, Volume: 43-02, Section: A, page: 0430.

Thesis (Educat.D.)--Wayne State University, 1982.

The purpose of this study was to design, implement and evaluate a competency-based Food Management program. The design focused on competencies, terminal performance objectives and objective-referenced test items needed at the high school level to prepare students for entry-level employment in food service; components in detailed lesson plans; and evaluative criteria to improve the quality and consistency of the components. The implementation of the program concentrated on revisions and recommendations which were drawn from a self-critique. The evaluation focused on the tasks included in the students' training which were demanded by employers and utilized by employees in entry-level jobs.Subjects--Topical Terms:

1017499
Education, Vocational.

THE IMPACT OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM ON SELECTED GRADUATES.
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245 1 4 $a THE IMPACT OF A COMPETENCY-BASED FOOD MANAGEMENT PROGRAM ON SELECTED GRADUATES.
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500 $a Source: Dissertation Abstracts International, Volume: 43-02, Section: A, page: 0430.
502 $a Thesis (Educat.D.)--Wayne State University, 1982.
520 $a The purpose of this study was to design, implement and evaluate a competency-based Food Management program. The design focused on competencies, terminal performance objectives and objective-referenced test items needed at the high school level to prepare students for entry-level employment in food service; components in detailed lesson plans; and evaluative criteria to improve the quality and consistency of the components. The implementation of the program concentrated on revisions and recommendations which were drawn from a self-critique. The evaluation focused on the tasks included in the students' training which were demanded by employers and utilized by employees in entry-level jobs.
520 $a The scope of the study was restricted to high school graduates from Mackenzie High School of the Detroit Public School System who were: (1) enrolled in the 1979-80 Food Management program that included at least one year of CBE instructional experiences; and (2) taught for at least one year in the Food Management program prior to the implementation of CBE. Past, current, and potential employers of CBE and non-CBE graduates were included in the populations.
520 $a The first step used to solve the basic problems of the study was to design a competency-based Food Management program with 5 major components: competencies, performance objectives, objective-referenced tests, learning activities, follow-up and evaluation. The program was implemented with students at Mackenzie High School.
520 $a Five formative and summative instruments were designed, selected and modified to assess the relevancy of the program, the adequacy and consistency of the CBE components, effectiveness of instructional materials, actual entry-level food service jobs, and actual student needs for entry jobs.
520 $a All identified populations were surveyed in face-to-face contacts and the data was recorded and analyzed. Data on the findings is presented in Chapter IV followed by conclusions and recommendations in Chapter V. The final section presents implications for future research.
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