Parham E S, Benes B A
School of Family, Consumer, and Nutrition Sciences, Northern Illinois University, DeKalb 60115, USA.
J Am Diet Assoc. 1997 Mar;97(3):262-5. doi: 10.1016/S0002-8223(97)00069-2.
To determine the development needs of foodservice management (FSM) faculty originally prepared in other fields.
Application of qualitative research methodologies to description and comparison of the perspective of three groups: faculty themselves, leaders in foodservice industry, and educators in advanced-degree programs.
Purposive sampling of organization directories was used to recruit faculty members for two surveys (142 and 62 respondents) and four focus groups; 15 representatives from industry, professional organizations, and education (through an advisory committee); and 11 foodservice administration advanced-degree programs (through survey and study of program catalogs).
Faculty competencies needed were compared from the three perspectives.
Descriptive statistics plus chi 2 determinations were used to make comparisons.
All three sources identified needs that could be classified into one of three groups: acquisition of theory, mastery of applications, and personal qualities. Theoretical groundwork needed included food science/quantity food production, financial and personnel management, marketing, customer satisfaction, and use of computer and other technologies. Although only 44% of faculty respondents had advanced degrees in FSM, their graduate study in other areas was applicable in meeting many of the competencies. Almost all faculty had some FSM industry experience-a high priority from all perspectives.
Most faculty were involved in development activities and reported success in acquiring knowledge and application competence. The faculty members' lack of identification with FSM and their feelings of isolation were more problematic.
确定最初在其他领域接受培训的食品服务管理（FSM）教员的发展需求。
运用定性研究方法来描述和比较三组人员的观点：教员自身、食品服务行业领导者以及高等学位项目的教育工作者。
通过对组织名录进行目的抽样，招募教员参与两项调查（分别有142名和62名受访者）以及四个焦点小组；从行业、专业组织和教育领域选取15名代表（通过一个咨询委员会）；以及11个食品服务管理高等学位项目（通过对项目目录的调查和研究）。
从三个角度比较所需的教员能力。
采用描述性统计以及卡方检验进行比较。
所有三个信息来源都确定了可归类为以下三组之一的需求：理论知识的获取、应用能力的掌握以及个人素质。所需的理论基础包括食品科学/批量食品生产、财务和人员管理、市场营销、客户满意度以及计算机和其他技术的应用。尽管只有44%的教员受访者拥有FSM专业的高等学位，但他们在其他领域的研究生学习适用于满足许多能力要求。几乎所有教员都有一些FSM行业经验——从所有角度来看这都是高度优先的事项。
大多数教员都参与了发展活动，并报告在获取知识和应用能力方面取得了成功。教员对FSM缺乏认同感以及他们的孤立感是更成问题的方面。
