Survey of computer technology in foodservice management education.

The status of the utilization of the computer as a tool in teaching foodservice management concepts in undergraduate dietetic education programs was determined. A questionnaire was administered to directors of Plan IV, V, and coordinated (undergraduate) programs at universities approved or accredited by The American Dietetic Association. Statistical analysis of the 137 usable responses (57%) showed that computers were used as a teaching tool in 85% of the programs surveyed. The majority of programs (58%) utilized microcomputers with floppy disk systems. Teaching laboratories equipped with computers were available in 83% of the programs represented by the respondents. Concepts most often taught with computer assistance included menu and recipe analysis and food cost accounting techniques. Ninety-four percent of the dietetic educators surveyed reported a need for increased utilization of the computer as a tool in teaching foodservice management concepts. Most respondents (92%) indicated that foodservice management educators need additional training in using the computer as a tool.