Training the Handicapped as a Resource for the Foodservice Industry

Abstract

This paper presents a training model in which undergraduates In food service management are trained through coursework and practical experience to work with the handicapped. The training curriculum emphasizes skill development in a supported work environment where the handicapped work with undergraduates under real work situations to prepare and serve meals. Techniques from applied behavior analysis are used to develop skills for future use in competitive employ ment. The training of the future managers is intended to assist the transition process bygiving the undergraduates an understanding of the handicapped as an employee resource. The program is based on the philosophy that through supported work the handicapped can playa vital role in overcoming the projected employmentneeds of the food service industry. Additionally, future managers are given an opportunity to train workers and become better prepared to develop the handicapped and effec tively evaluate their performance while they are competitively employed. Key Words: Handicapped, Training.