Journal or Book Title
Journal of Foodservice Management & Education
Because cases of foodborne illnesses are esmated 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.
Foodservice Systems Management Education Council and The National Association of College & University Food Services
Strohbehn, Catherine; Arendt, Susan W.; Ungku Zainal Abidin, Ungku Fatimah; and Meyer, Janell R., "Effectiveness of Food Safety Managerial Training: Face-to-Face or Computer-Based Delivery" (2013). Apparel, Events and Hospitality Management Publications. 46.