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.
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