Technique for in-service education
Employee training can help to increase effective group interaction, eliminate the gap between actual and desired abilities, introduce new ideas and skills, and improve attitude and productivity. It should be based on learner participation, concepts geared to the student's level, student motivat...
Gespeichert in:
| Veröffentlicht in: | Journal of the American Dietetic Association 1980-09, Vol.77 (3), p.303-306 |
|---|---|
| 1. Verfasser: | |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 306 |
|---|---|
| container_issue | 3 |
| container_start_page | 303 |
| container_title | Journal of the American Dietetic Association |
| container_volume | 77 |
| creator | Jernigan, A K |
| description | Employee training can help to increase effective group interaction, eliminate the gap between actual and desired abilities, introduce new ideas and skills, and improve attitude and productivity. It should be based on learner participation, concepts geared to the student's level, student motivation, management support and instructor capability. Objectives are set as specific steps to attainment of a goal. The process involves a teaching plan, teaching methods, and evaluation of progress. An example of such training is the introduction of a new tray-setting method for hospital food service, which includes procedure analysis, some modified diet information, slide presentation and demonstration, and practice. The results were greater accuracy, less time and effort consumed and greater job satisfaction. |
| doi_str_mv | 10.1016/S1094-7159(21)03521-2 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_75248950</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>75248950</sourcerecordid><originalsourceid>FETCH-LOGICAL-c275t-343a9502c306c5d5edb9b769ad91795a48c9408c087751a8cc40d6f7667d802b3</originalsourceid><addsrcrecordid>eNo9kEtLA0EQhAdRYoz-hEjwIHoY7Z73HCX4goCHJOdhdnZWV5JdnckK_ns3Dzw1TVV1NR8hY4Q7BFT3cwQrqEZpbxjeApcMKTsiQzTaUC41HJMhADBqGOOn5Cznz34FiTAgAy0QtIIhuVrE8NHU312cVG2a1A3NMf3UIU5i2QW_qdvmnJxUfpXjxWGOyPLpcTF9obO359fpw4wGpuWGcsG9lcACBxVkKWNZ2EIr60uL2kovTLACTACjtURvQhBQqkorpUsDrOAjcr2_-5Xa_p-8ces6h7ha-Sa2XXZaMmH6ht4o98aQ2pxTrNxXqtc-_ToEt2Xjdmzclo1j6HZsHOtz40NBV6xj-Z86wOj1y71e-db591Rnt5yjNQhKYG_if0z2Zcw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>75248950</pqid></control><display><type>article</type><title>Technique for in-service education</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Jernigan, A K</creator><creatorcontrib>Jernigan, A K ; Empresa de Assistencia Tecnica e Extensao Rural do Rio Grande do Norte, Natal (Brazil)</creatorcontrib><description>Employee training can help to increase effective group interaction, eliminate the gap between actual and desired abilities, introduce new ideas and skills, and improve attitude and productivity. It should be based on learner participation, concepts geared to the student's level, student motivation, management support and instructor capability. Objectives are set as specific steps to attainment of a goal. The process involves a teaching plan, teaching methods, and evaluation of progress. An example of such training is the introduction of a new tray-setting method for hospital food service, which includes procedure analysis, some modified diet information, slide presentation and demonstration, and practice. The results were greater accuracy, less time and effort consumed and greater job satisfaction.</description><identifier>ISSN: 0002-8223</identifier><identifier>EISSN: 1878-3570</identifier><identifier>DOI: 10.1016/S1094-7159(21)03521-2</identifier><identifier>PMID: 7410760</identifier><language>eng</language><publisher>United States</publisher><subject>Attitude ; Food Service, Hospital ; Goals ; Humans ; Inservice Training - methods ; Motivation ; Personnel Management</subject><ispartof>Journal of the American Dietetic Association, 1980-09, Vol.77 (3), p.303-306</ispartof><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c275t-343a9502c306c5d5edb9b769ad91795a48c9408c087751a8cc40d6f7667d802b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/7410760$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jernigan, A K</creatorcontrib><creatorcontrib>Empresa de Assistencia Tecnica e Extensao Rural do Rio Grande do Norte, Natal (Brazil)</creatorcontrib><title>Technique for in-service education</title><title>Journal of the American Dietetic Association</title><addtitle>J Am Diet Assoc</addtitle><description>Employee training can help to increase effective group interaction, eliminate the gap between actual and desired abilities, introduce new ideas and skills, and improve attitude and productivity. It should be based on learner participation, concepts geared to the student's level, student motivation, management support and instructor capability. Objectives are set as specific steps to attainment of a goal. The process involves a teaching plan, teaching methods, and evaluation of progress. An example of such training is the introduction of a new tray-setting method for hospital food service, which includes procedure analysis, some modified diet information, slide presentation and demonstration, and practice. The results were greater accuracy, less time and effort consumed and greater job satisfaction.</description><subject>Attitude</subject><subject>Food Service, Hospital</subject><subject>Goals</subject><subject>Humans</subject><subject>Inservice Training - methods</subject><subject>Motivation</subject><subject>Personnel Management</subject><issn>0002-8223</issn><issn>1878-3570</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1980</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo9kEtLA0EQhAdRYoz-hEjwIHoY7Z73HCX4goCHJOdhdnZWV5JdnckK_ns3Dzw1TVV1NR8hY4Q7BFT3cwQrqEZpbxjeApcMKTsiQzTaUC41HJMhADBqGOOn5Cznz34FiTAgAy0QtIIhuVrE8NHU312cVG2a1A3NMf3UIU5i2QW_qdvmnJxUfpXjxWGOyPLpcTF9obO359fpw4wGpuWGcsG9lcACBxVkKWNZ2EIr60uL2kovTLACTACjtURvQhBQqkorpUsDrOAjcr2_-5Xa_p-8ces6h7ha-Sa2XXZaMmH6ht4o98aQ2pxTrNxXqtc-_ToEt2Xjdmzclo1j6HZsHOtz40NBV6xj-Z86wOj1y71e-db591Rnt5yjNQhKYG_if0z2Zcw</recordid><startdate>198009</startdate><enddate>198009</enddate><creator>Jernigan, A K</creator><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>198009</creationdate><title>Technique for in-service education</title><author>Jernigan, A K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c275t-343a9502c306c5d5edb9b769ad91795a48c9408c087751a8cc40d6f7667d802b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1980</creationdate><topic>Attitude</topic><topic>Food Service, Hospital</topic><topic>Goals</topic><topic>Humans</topic><topic>Inservice Training - methods</topic><topic>Motivation</topic><topic>Personnel Management</topic><toplevel>online_resources</toplevel><creatorcontrib>Jernigan, A K</creatorcontrib><creatorcontrib>Empresa de Assistencia Tecnica e Extensao Rural do Rio Grande do Norte, Natal (Brazil)</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the American Dietetic Association</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jernigan, A K</au><aucorp>Empresa de Assistencia Tecnica e Extensao Rural do Rio Grande do Norte, Natal (Brazil)</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Technique for in-service education</atitle><jtitle>Journal of the American Dietetic Association</jtitle><addtitle>J Am Diet Assoc</addtitle><date>1980-09</date><risdate>1980</risdate><volume>77</volume><issue>3</issue><spage>303</spage><epage>306</epage><pages>303-306</pages><issn>0002-8223</issn><eissn>1878-3570</eissn><abstract>Employee training can help to increase effective group interaction, eliminate the gap between actual and desired abilities, introduce new ideas and skills, and improve attitude and productivity. It should be based on learner participation, concepts geared to the student's level, student motivation, management support and instructor capability. Objectives are set as specific steps to attainment of a goal. The process involves a teaching plan, teaching methods, and evaluation of progress. An example of such training is the introduction of a new tray-setting method for hospital food service, which includes procedure analysis, some modified diet information, slide presentation and demonstration, and practice. The results were greater accuracy, less time and effort consumed and greater job satisfaction.</abstract><cop>United States</cop><pmid>7410760</pmid><doi>10.1016/S1094-7159(21)03521-2</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0002-8223 |
| ispartof | Journal of the American Dietetic Association, 1980-09, Vol.77 (3), p.303-306 |
| issn | 0002-8223 1878-3570 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_75248950 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Attitude Food Service, Hospital Goals Humans Inservice Training - methods Motivation Personnel Management |
| title | Technique for in-service education |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T23%3A58%3A25IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Technique%20for%20in-service%20education&rft.jtitle=Journal%20of%20the%20American%20Dietetic%20Association&rft.au=Jernigan,%20A%20K&rft.aucorp=Empresa%20de%20Assistencia%20Tecnica%20e%20Extensao%20Rural%20do%20Rio%20Grande%20do%20Norte,%20Natal%20(Brazil)&rft.date=1980-09&rft.volume=77&rft.issue=3&rft.spage=303&rft.epage=306&rft.pages=303-306&rft.issn=0002-8223&rft.eissn=1878-3570&rft_id=info:doi/10.1016/S1094-7159(21)03521-2&rft_dat=%3Cproquest_cross%3E75248950%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=75248950&rft_id=info:pmid/7410760&rfr_iscdi=true |