Seal M J, Spears M C, Vaden A G, Hoyt D P
J Am Diet Assoc. 1983 Dec;83(6):661-7.
Administrators of dietetic services and educators in food service systems management identified levels of education and degree of experience needed to develop competencies in food service systems management. Master's level competencies that emerged from the analysis provide a framework for design and evaluation of graduate programs. Also, the differentiation of bachelor's and master's level competencies should assist in clarifying appropriate program focuses. The data on experience levels indicate performance areas for which the educational institution is primarily responsible and those for which responsibility should be shared by educators and employers.
饮食服务管理人员和食品服务系统管理领域的教育工作者确定了食品服务系统管理能力培养所需的教育水平和经验程度。分析得出的硕士水平能力为研究生课程的设计和评估提供了一个框架。此外，学士和硕士水平能力的区分应有助于明确各课程的合适重点。关于经验水平的数据表明了教育机构主要负责的绩效领域以及教育工作者和雇主应共同负责的领域。
