Relevance of competencies to graduate education and experience in foodservice management
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 edu...
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| Veröffentlicht in: | Journal of the American Dietetic Association 1993-08, Vol.93 (8), p.877-880 |
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| container_title | Journal of the American Dietetic Association |
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| creator | Nettles, Mary Frances Gregoire, Mary B Partlow, Charles G |
| description | 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. |
| doi_str_mv | 10.1016/0002-8223(93)91525-U |
| format | Article |
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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.</description><identifier>ISSN: 0002-8223</identifier><identifier>ISSN: 2212-2672</identifier><identifier>EISSN: 1878-3570</identifier><identifier>EISSN: 2212-2680</identifier><identifier>DOI: 10.1016/0002-8223(93)91525-U</identifier><identifier>PMID: 8335867</identifier><identifier>CODEN: JADAAE</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>Air. Soil. Water. Waste. 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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.</description><subject>Air. Soil. Water. Waste. Feeding</subject><subject>Analysis of Variance</subject><subject>Biological and medical sciences</subject><subject>CHEF D'ENTREPRISE</subject><subject>Communication</subject><subject>Data Interpretation, Statistical</subject><subject>Dietetics - education</subject><subject>Dietetics - standards</subject><subject>Dietitians</subject><subject>Education</subject><subject>Education, Graduate - standards</subject><subject>ENSEIGNEMENT SUPERIEUR</subject><subject>ENSENANZA SUPERIOR</subject><subject>Environment. Living conditions</subject><subject>Food Handling</subject><subject>Food service industry</subject><subject>Food Services</subject><subject>GERENTES</subject><subject>Graduate studies</subject><subject>Graduate work</subject><subject>Humans</subject><subject>MAIN D'OEUVRE QUALIFIEE</subject><subject>MANO DE OBRA CALIFICADA</subject><subject>Medical sciences</subject><subject>ORGANISATION DU TRAVAIL</subject><subject>ORGANIZACION DEL TRABAJO</subject><subject>Professional Competence</subject><subject>Professional development</subject><subject>Public health. Hygiene</subject><subject>Public health. Hygiene-occupational medicine</subject><subject>RESTAURATION COLLECTIVE</subject><subject>SERVICIOS DE ALIMENTACION</subject><subject>Social research</subject><subject>Study and teaching</subject><subject>Surveys and Questionnaires</subject><subject>Universities and colleges</subject><issn>0002-8223</issn><issn>2212-2672</issn><issn>1878-3570</issn><issn>2212-2680</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90mFr1DAYB_AiyjynX0AUiohMsJqkTZu-EcbQKRwI6oHvwnPJk5LRJrckPbZvv5x3HEyGaSCkz-9pU_4tileUfKSEtp8IIawSjNVnff2-p5zxavWoWFDRiarmHXlcLI7kafEsxqu8JZySk-JE1DUXbbco_vzEEbfgFJbelMpPG0zolMVYJl8OAfQMCUvUs4JkvSvB6RJvNhgs7pqsK433OmLY2rydwMGAE7r0vHhiYIz44rCeFquvX35ffKuWPy6_X5wvK9VwnqpWqabtDWMNWzMQbQO067qa624Nghqj6VoQVLRDpXUrBOHMcJ2HaRtkuK5Pi3f7526Cv54xJjnZqHAcwaGfo-y44LxmfYZv_oFXfg4un00yKhrect5m9GGPBhhRWmd8CqAGdBhg9A6NzbfPadOTmrEu8-oBni-Nk1UP-bN7PpOEN2mAOUYpLpf3aLOnKvgYAxq5CXaCcCspkbv85S5cuQtX9nnu8per3Pb68JXzekJ9bDoEnutvD3WICkYTcvQ2Hll-O2tFk9nLPTPgJQwhk9WvvmE1pyIXP--LmHPdWgwyqr9_g7YBVZLa2_8f8g41mtME</recordid><startdate>199308</startdate><enddate>199308</enddate><creator>Nettles, Mary Frances</creator><creator>Gregoire, Mary B</creator><creator>Partlow, Charles G</creator><general>Elsevier Inc</general><general>Elsevier</general><general>Elsevier Science Publishers</general><general>Elsevier Limited</general><scope>FBQ</scope><scope>IQODW</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>8GL</scope><scope>7QP</scope><scope>7TS</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>7X8</scope></search><sort><creationdate>199308</creationdate><title>Relevance of competencies to graduate education and experience in foodservice management</title><author>Nettles, Mary Frances ; Gregoire, Mary B ; Partlow, Charles G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c455t-6cc469f2242b2a864a177735d7ba81ffd1b80ec17ecdd688052f5ddddf64e2eb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>Air. Soil. Water. Waste. Feeding</topic><topic>Analysis of Variance</topic><topic>Biological and medical sciences</topic><topic>CHEF D'ENTREPRISE</topic><topic>Communication</topic><topic>Data Interpretation, Statistical</topic><topic>Dietetics - education</topic><topic>Dietetics - standards</topic><topic>Dietitians</topic><topic>Education</topic><topic>Education, Graduate - standards</topic><topic>ENSEIGNEMENT SUPERIEUR</topic><topic>ENSENANZA SUPERIOR</topic><topic>Environment. Living conditions</topic><topic>Food Handling</topic><topic>Food service industry</topic><topic>Food Services</topic><topic>GERENTES</topic><topic>Graduate studies</topic><topic>Graduate work</topic><topic>Humans</topic><topic>MAIN D'OEUVRE QUALIFIEE</topic><topic>MANO DE OBRA CALIFICADA</topic><topic>Medical sciences</topic><topic>ORGANISATION DU TRAVAIL</topic><topic>ORGANIZACION DEL TRABAJO</topic><topic>Professional Competence</topic><topic>Professional development</topic><topic>Public health. Hygiene</topic><topic>Public health. Hygiene-occupational medicine</topic><topic>RESTAURATION COLLECTIVE</topic><topic>SERVICIOS DE ALIMENTACION</topic><topic>Social research</topic><topic>Study and teaching</topic><topic>Surveys and Questionnaires</topic><topic>Universities and colleges</topic><toplevel>online_resources</toplevel><creatorcontrib>Nettles, Mary Frances</creatorcontrib><creatorcontrib>Gregoire, Mary B</creatorcontrib><creatorcontrib>Partlow, Charles G</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale In Context: High School</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Physical Education Index</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</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>Nettles, Mary Frances</au><au>Gregoire, Mary B</au><au>Partlow, Charles G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relevance of competencies to graduate education and experience in foodservice management</atitle><jtitle>Journal of the American Dietetic Association</jtitle><addtitle>J Am Diet Assoc</addtitle><date>1993-08</date><risdate>1993</risdate><volume>93</volume><issue>8</issue><spage>877</spage><epage>880</epage><pages>877-880</pages><issn>0002-8223</issn><issn>2212-2672</issn><eissn>1878-3570</eissn><eissn>2212-2680</eissn><coden>JADAAE</coden><abstract>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.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><pmid>8335867</pmid><doi>10.1016/0002-8223(93)91525-U</doi><tpages>4</tpages></addata></record> |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Air. Soil. Water. Waste. Feeding Analysis of Variance Biological and medical sciences CHEF D'ENTREPRISE Communication Data Interpretation, Statistical Dietetics - education Dietetics - standards Dietitians Education Education, Graduate - standards ENSEIGNEMENT SUPERIEUR ENSENANZA SUPERIOR Environment. Living conditions Food Handling Food service industry Food Services GERENTES Graduate studies Graduate work Humans MAIN D'OEUVRE QUALIFIEE MANO DE OBRA CALIFICADA Medical sciences ORGANISATION DU TRAVAIL ORGANIZACION DEL TRABAJO Professional Competence Professional development Public health. Hygiene Public health. Hygiene-occupational medicine RESTAURATION COLLECTIVE SERVICIOS DE ALIMENTACION Social research Study and teaching Surveys and Questionnaires Universities and colleges |
| title | Relevance of competencies to graduate education and experience in foodservice management |
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