Current level of training programs: Implications for independent dining services in higher education

dc.creatorBennett, Samuel A
dc.date.available2011-02-18T22:44:27Z
dc.date.issued1989-05
dc.description.abstractThe purpose of this study was to determine the general characteristics of training programs in independent dining service departments within institutions of higher education. Additionally, the research questions addressed the relationships between the characteristics of training programs and the independent variables: the Carnegie Council's classification of institutions within the National Association of College and University Food Services; the dining service administrator's and assistant administrator's age, gender, and educational level; the institution's funding status; and the dining service departmental budget. The sampled population included 460 dining service administrators, from which 272 responses were received. Descriptive statistics were used to analyze and present the data obtained from the survey instruments. Chi-square statistical analyses were utilized to determine the significant relationships between the independent variables and the characteristics of training programs. The administrator's perceived importance of training differed among staff levels. Customer service, sanitation, and product quality training received the highest perceived values. Further, the administrators perceived an increase in the emphasis on training in the past five years, whereas the difficulty in training was not as pronounced. Although training was frequently included in job expectations of management, training was not as emphasized in the process of management evaluation. The number of available and actual training hours increased as the level of staff responsibility increased, as evidenced by a substantial increase in designated training positions. Frequently cited training sessions were: sanitation, full-time and student employees orientation, customer service, safety, product quality, equipment usage, and employee courtesy. Significant relationships were found between the categorization of the sample population using the Carnegie Council's Classification of Institutions of Higher Education, 1976, and the characteristics of training programs. Among others, the departmental budget was the most significantly related variable to the characteristics of training programs. The conclusions included the following: administrators recognized the growing importance, the value, and the increased emphasis on training, but inconsistently supported the training concept; the dining service departments with larger annual budgets showed a propensity toward training; training programs tended to concentrate toward technical aspects as well as management personnel; and minimal amounts of training were directed toward developing employee attitudes.
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346/18771en_US
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.rights.availabilityUnrestricted.
dc.subjectUniversities and colleges -- Food serviceen_US
dc.subjectFood service employees -- Training ofen_US
dc.subjectFood service -- Personnel managementen_US
dc.titleCurrent level of training programs: Implications for independent dining services in higher education
dc.typeDissertation
thesis.degree.departmentEducation
thesis.degree.grantorTexas Tech University
thesis.degree.levelDoctoral
thesis.degree.nameEd.D.

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