Nettles M F, Gregoire M B, Partlow C G
National Foodservice Management Institute, University of Southern Mississippi, Hattiesburg 39406.
J Am Diet Assoc. 1993 Aug;93(8):877-80. doi: 10.1016/0002-8223(93)91525-u.
The objectives of this research were to identify professional and educational characteristics of graduates from master's degree programs in foodservice management; determine the relevance of specific concepts to present professional responsibilities; rate the quality of master's degree educational preparation; and determine whether competence was gained from sources other than the graduate program. Participants were 85 graduates of master's degree programs in foodservice management (1980 through 1988) from five universities. The research instrument contained three scales to assess 43 foodservice management concepts regarding relevance, educational preparation, and competence gained from other sources. Demographic information was also requested. The most commonly held present position was foodservice director. Graduates were most likely to be employed in health care facilities or colleges and universities. All concepts were rated as relevant to graduates' present professional responsibilities, and quality of educational preparation was rated satisfactory or better. Principal component analysis, using a varimax rotation, resulted in four factors, which were titled food production, management, organizational communication, and strategic thinking. Analysis of variance was conducted to determine whether differences existed in the factor scores on the basis of position title or graduate program attended. Foodservice directors rated the food production and management of organization factors more relevant to their present position than did clinical dietitians. Scores for quality of educational preparation for the four factors did not differ on the basis of graduate program attended.
本研究的目的是确定餐饮服务管理硕士学位项目毕业生的专业和教育特征；确定特定概念与当前专业职责的相关性；评估硕士学位教育准备的质量；并确定能力是否从研究生项目以外的来源获得。参与者是来自五所大学的85名餐饮服务管理硕士学位项目毕业生（1980年至1988年）。研究工具包含三个量表，用于评估43个餐饮服务管理概念在相关性、教育准备以及从其他来源获得的能力方面的情况。还要求提供人口统计学信息。最常见的当前职位是餐饮服务主管。毕业生最有可能受雇于医疗保健机构或学院和大学。所有概念都被评为与毕业生当前的专业职责相关，教育准备质量被评为满意或更好。使用方差最大化旋转的主成分分析产生了四个因素，分别命名为食品生产、管理、组织沟通和战略思维。进行方差分析以确定在职位头衔或就读的研究生项目基础上，因素得分是否存在差异。与临床营养师相比，餐饮服务主管认为食品生产和组织管理因素与他们当前的职位更相关。在四个因素的教育准备质量得分方面，根据就读的研究生项目没有差异。
