Document Type

Article

Publication Date

2012

Journal or Book Title

Journal of Foodservice Management & Education

Volume

6

Issue

1

First Page

1

Last Page

8

Abstract

Current and future foodservice managers’ perceptions about motivating employees to practice safe food handling were examined as a basis for developing recommendations to improve dietetics and hospitality educators’ pedagogy related to employee motivation. Perceptions about teaching and delivery methods also were explored. Four focus groups were conducted in Iowa and Kansas; two with future managers (students) and two with current managers. Five major themes emerged from the qualitative data analysis: communication, customization, operations, training methods/ materials, and human resources. Each motivator is discussed and suggestions are provided for enhancing teaching and learning in foodservice management programs.

Comments

This article is from Journal of Foodservice Management & Education 6 (2012): 1. Posted with permission.

Copyright Owner

Foodservice Systems Management Education Council and The National Association of College & University Food Services

Language

en

Date Available

2014-11-14

File Format

application/pdf

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