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ERIC Number: ED035772
Record Type: RIE
Publication Date: 1969-Dec
Pages: 112
Abstractor: N/A
Reference Count: 0
ISBN: N/A
ISSN: N/A
Personnel Training and Employment Needs of Hospital Food Services in Tennessee.
Peay, Moiselle
Personnel training and employment needs in connection with food service were studied through interviews with hospital administrators and food service managers in 25 selected Tennessee hospitals. Mentioned most often by managers as important were the areas of communications and human relations for all job classifications except food preparation, food service, and food sanitation workers; for these workers, the area of sanitation and personal hygiene was considered more important. Other high ranking areas were: (1) for managerial personnel--management principles, human nutrition and food science, and personnel administration, (2) for supervisory personnel--principles of quantity food preparation and service, use and care of equipment, and sanitary and safety standards, (3) for clerical personnel--general principles of food inventory control, food issue, and stock room operation, basic mathematics, and menu and diet terminology, (4) for food preparation workers--food preparation for special diets, use of standardized recipes, and principles of quantity food preparation and service, (5) for food service workers--food display and service, human relations, and communications, (6) for food sanitation workers--use and care of equipment and safety. Positions considered to be most difficult to fill were those of food preparation and food sanitation workers. This M.S. thesis was submitted to The University of Tennessee. (JK)
Publication Type: N/A
Education Level: N/A
Audience: N/A
Language: N/A
Sponsor: N/A
Authoring Institution: N/A
Identifiers: Tennessee