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ERIC Number: ED011100
Record Type: RIE
Publication Date: 1966
Pages: 121
Abstractor: N/A
Reference Count: 0
ISBN: N/A
ISSN: N/A
A TASK UNIT CONCEPT FOR ON-THE-JOB TRAINING IN FOOD SERVICE.
WELCH, JOHN
INDUSTRIAL TRAINING PROCEDURES ARE COMPARED WITH THOSE OF FOOD AND OTHER SERVICE INDUSTRIES TO ASCERTAIN RELEVANT TRAINING METHODS. HELPFUL PROCEDURES WERE--DESCRIBING EACH EMPLOYEE'S JOB BY LISTING HIS TASKS AND BREAKING DOWN EACH TASK INTO ITS SEPARATE OPERATIONS. THEN THE BEST METHOD OF TRAINING FOR EACH TASK CAN BE DETERMINED. A TIME AND FREQUENCY WHEN AN ASSIGNED WORKER WILL PERFORM EACH TASK, AND SUPERVISION TO SEE THAT THE TASKS ARE PERFORMED WILL RESULT IN A DECREASE IN MISUNDERSTANDINGS AND EMPLOYEE TURNOVER AND AN INCREASE IN EFFICIENCY AND MORALE. THE QUESTIONS OF WHAT, WHY, HOW, WHEN, WHO, AND WHERE MAY BE USED IN PUTTING THE TASK UNIT CONCEPT TO WORK. RESTAURANT ASSOCIATIONS CAN WORK ON PROBLEMS FOR THE BENEFIT OF MEMBERS. JOBS AT ALL LEVELS ARE ANALYZED--MANAGEMENT, SUPERVISION, PREPROCESSING, FOOD PROCESSING, ASSEMBLY, FOOD PRODUCTION, PACKAGING, DELIVERY, SERVICE, BILLING, SANITATION, COMMUNICATION, AND MAINTENANCE. THE METHOD OF DEVELOPING A TASK BREAKDOWN IS PRESENTED AND EXAMPLES ARE GIVEN. METHODS OF ADULT INSTRUCTION ARE SUGGESTED. APPENDIXES INCLUDE JOB DESCRIPTION SAMPLES, TRAINING SCHEDULES, A RESTAURANT CLEANING SCHEDULE, AND A TASK ANALYSIS FORM. (JA)
Publication Type: N/A
Education Level: N/A
Audience: N/A
Language: N/A
Sponsor: N/A
Authoring Institution: Missouri Univ., Columbia. Extension Div.
Identifiers: COLUMBIA