培养未来的餐饮服务经理：学生经营餐厅的运营与教育特点
Preparing Future Foodservice Managers: Operational and Educational Characteristics of Student-Operated Restaurants.
作者信息
Stokes Nathan, Patten Emily Vaterlaus, Vaterlaus John Mitchell, Tanner Makenna, Mathews Amanda
机构信息
Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT.
Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT.
出版信息
J Nutr Educ Behav. 2022 Jun;54(6):565-574. doi: 10.1016/j.jneb.2022.02.013. Epub 2022 May 5.
OBJECTIVE
To study operational, management, and educational experiences of student-operated restaurants (SOR) through the perspective of SOR managers across the US.
METHODS
Qualitative semistructured interviews were conducted with 19 SOR managers. Qualitative case study procedures were used for analysis.
RESULTS
Three themes emerged: (1) objectives and processes in SORs, (2) support received by SORs, and (3) individual experiences in SORs. Within these themes, participants described various methods and designs used to operate SORs. However, participants ultimately perceived that SORs were successful in helping students gain foodservice management skills and be better prepared to be future foodservice managers.
CONCLUSIONS AND IMPLICATIONS
Foodservice managers can connect nutrition principles to practice for consumers. Strong foodservice education through SORs can play a role in students being more competent and prepared for foodservice management careers. Findings provide ideas for foodservice educators as they initiate or refine the use of SORs.
目的
从美国各地学生经营餐厅（SOR）经理的角度，研究学生经营餐厅的运营、管理和教育经验。
方法
对19名SOR经理进行了定性半结构化访谈。采用定性案例研究程序进行分析。
结果
出现了三个主题：（1）SOR的目标和流程，（2）SOR获得的支持，（3）SOR中的个人经历。在这些主题中，参与者描述了用于经营SOR的各种方法和设计。然而，参与者最终认为SOR在帮助学生获得食品服务管理技能以及为未来成为食品服务经理做好更好准备方面是成功的。
结论与启示
食品服务经理可以将营养原则与为消费者提供的实践联系起来。通过SOR进行的强有力的食品服务教育可以在学生更胜任并为食品服务管理职业做好准备方面发挥作用。研究结果为食品服务教育工作者在启动或完善SOR的使用时提供了思路。
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