Sparkman A F, Briley M E, Gillham M B
J Am Diet Assoc. 1984 Dec;84(12):1475-8.
The objective of this research project was to develop a useful, validated training manual to be used by supervisors in small foodservice operations and government-funded nutrition programs that do not have access to the services of a registered dietitian. The accuracy of the content was critiqued by an expert panel. The pilot phase was conducted at one congregate dining site to assess and revise problems involving evaluation design. The model phase evaluated the trainer's ability to use the manual and the worker's knowledge and performance as a result of training. Foodservice workers' scores after training were significantly higher than scores before training (p less than .01). Performance evaluations 4 weeks after training showed a significant positive change in work behavior (p less than .001) over evaluations before training. At 8 weeks a return to pretraining behavior was observed. The project showed that regular in-service training sessions conducted in short segments that are inexpensive and continuous would be valuable in any foodservice operation with limited access to dietitians. Benefits from such training include improved efficiency of food preparation and service, better quality of products produced, increased cost-effectiveness, and higher employee morale.
本研究项目的目标是编写一本实用且经过验证的培训手册，供小型餐饮服务企业和政府资助的营养项目中的主管使用，这些企业和项目无法获得注册营养师的服务。内容的准确性由一个专家小组进行了评判。试点阶段在一个集体用餐场所进行，以评估和修订涉及评估设计的问题。模型阶段评估了培训师使用手册的能力以及培训后员工的知识和表现。培训后餐饮服务员工的得分显著高于培训前（p小于0.01）。培训4周后的绩效评估显示，工作行为较培训前的评估有显著的积极变化（p小于0.001）。在8周时，观察到行为恢复到培训前的状态。该项目表明，以短片段、低成本且持续进行的定期在职培训课程，对于任何难以获得营养师服务的餐饮服务企业都将是有价值的。这种培训的益处包括提高食品制备和服务的效率、提高所生产产品的质量、提高成本效益以及提升员工士气。
