STUDENT PERCEPTION OF LABORATORY EXPERIENCES IN QUANTITY FOOD PRODUCTION MANAGEMENT

Abstract

The purpose of this study was to assess students' perceptions of specific experiences in the quantity food production management laboratory course and to determine if these perceptions were significantly different between students whose experiences were under a two three-hour model and a one five-hour model per week.

The study involved 172 students who were enrolled in school during spring semester 1988. A survey instrument was used to assess students' perceptions of experiences in areas of manager assignment, production assignment, use and care of equipment and service. Mean scores for importance to career goals of all major content areas combined was 3.9 on a scale of 1 = not important to 5 = essential. Mean scores for competence of all major content areas combined was 4.2 on a scale of 1 = poor to 5 = outstanding. Significant differences were revealed between the models for importance to career goals of manager assignment and service, and in competence in care of equipment.

Keywords

Foodservice Management laboratory Course evaluation Food production

Get full access to this article

View all access options for this article.

References

Bloom

B. S.

Hastings

J. T.

Madaus

G. F.

(1971). Handbook on formative and summative evaluation of student learning. New York: McGraw-Hill Book Co

Borg

W. R.

Goll

M. D.

(1989). Educational research (5th ed.). New York: Longman, Inc

Fruin

M. F.

Lawler

M. R.

(1986). Perception of competency attainment in foodservice management: Academic plan IV vs. dietetic internship

Fruin

M. G.

Lawler

M. R.

(1987). Attainment in community dietetics: Plan IV vs. dietetic internship. Journal of the American Dietetic Association, 87 (8), 1025–1031

Gronlund

N. E.

(1985). Measurement and evaluation in teaching (5th ed.). New York: MacMillan Publishing Co

Katz

R. L.

(1974). Skills of an effective administrator. Harvard Business Review, 52 (2), 90–102

Reddout

M. M.

(1973). An integrated curriculum in clinical dietetics. Journal of the American Dietetic Association, 62 (4), 420–421

Scherile

B. S.

Roach

F. R.

Hoyt

D. P.

(1987). Evaluation of the coordinated undergraduate program in dietetics at Kansas State University. Journal of the American Dietetic Association, 87 (6), 785–89

Spears

M. C.

Vaden

A. G.

(1985). Foodservice organizations: A managerial and systems approach. New York: John Wiley & Sons

10.

SPSS Inc. (1988). SPSSX User's Guide (3rd ed.). Chicago: McGraw-Hill Book Co