Document Type

Article

Publication Date

2013

Journal or Book Title

Journal of Foodservice Management & Education

Volume

7

Issue

1

First Page

7

Last Page

19

Abstract

Because cases of foodborne illnesses are es􀆟mated to exceed 40 million each year, current and future managers of retail foodservices must understand their role in training employees about food safety and influencing the work culture to ensure knowledge is practiced. Two educational modules to aid managers in motivating employees and establishing a positive food safety culture were tested among industry managers: recognition and discipline and communication. The effectiveness of two delivery methods, face‐to‐face and computer ‐based training, was also assessed with knowledge based questions and attitude statements. Mixed findings from participants (mostly over 30 years of age) regarding effectiveness of delivery method illustrate there is no “one best way” to providing training to managers.

Comments

This article is from Journal of Foodservice Management & Education 7 (2013): 7. Posted with permission.

Copyright Owner

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

Language

en

File Format

application/pdf

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