Foodservice supervisors and employees have different perceptions of the usefulness of sources of ... more Foodservice supervisors and employees have different perceptions of the usefulness of sources of employee feedback. Supervisors tend to overestimate the usefulness of feedback to their employees and underestimate the impact of sources of feedback over which they do not have direct control. Supervisors must realize that feedback sources such as coworkers and the work itself are useful to employees and may affect employee performance. Frequent, specific feedback from the supervisor and linkage of formal rewards to performance are feedback strategies that could improve performance in foodservice.
Food safety remains a concern in commercial and institutional foodservice. Proper cooling of cook... more Food safety remains a concern in commercial and institutional foodservice. Proper cooling of cooked food products can significantly reduce the chance of outbreaks of foodborne illness, yet cooling often is done incorrectly. Further, equipment for optimal cooling frequently is not available in foodservice operations, and time and temperatures during the cooling process seldom are checked. The purpose of this study was to determine the impact of various cooling methods used in foodservice on the microbiological safety of meat products. Specific objectives include comparing four cooling methods for cooked turkey roasts artificially inoculated with Clostridium perfringens spores and six cooling methods for chili. In addition, this study documented time and temperature continuously during the cooling process to determine if food cooling standards are being met. Typical cooling methods failed to meet time standards. Turkeys cooled in whole roast form under typical foodservice refrigeratio...
The purposes of this study were to identify food-handling practices that contribute to cross cont... more The purposes of this study were to identify food-handling practices that contribute to cross contamination and toassess whether intervention strategies mitigated the occurrence of these practices. A convenience sample of sixteen retail foodservice operations from four sectors of industry participated in ...
Using a mailed questionnaire, we surveyed the directors of 41 approved preprofessional practice p... more Using a mailed questionnaire, we surveyed the directors of 41 approved preprofessional practice programs (AP4) listed in the Directory of Dietetic Programs 1990 and nine programs approved by The American Dietetic Association's Council on Education in December 1989 to determine the relative importance of admission criteria used to select students for AP4s. We compared the results of this study with those of an earlier survey of dietetic internship directors. The AP4 and dietetic internship directors gave significantly different importance ratings to elective courses in professional sciences and courses in the biological/physical sciences. Unlike dietetic internship directors, AP4 directors rated Graduate Record Examination (GRE) score highest (1.4 +/- 1.7 on a 10-point scale). AP4 directors' rating of grade point average (1.8 +/- 1.3) and professional courses (1.9 +/- 1.2) was similar to the internship directors' rating of these criteria (1.7 +/- 0.9 and 1.7 +/- 1.0, respectively). Results indicate that AP4 and internship directors seek similar qualities in students, but that GRE score is more important to AP4 directors. The AP4 directors' emphasis on GRE score may be explained, in part, by the fact that 76% (38 of 50) of these programs are affiliated with a university program, and of those 38 programs, 29 (88%) require graduate credit as a component of the AP4. These data are important to Plan IV/V faculty advisers because students may have misconceptions about differences in AP4 and internship selection criteria.
The purpose of this study was to determine the relationships among job characteristics, organizat... more The purpose of this study was to determine the relationships among job characteristics, organizational commitment, job satisfaction, and demographic variables for hospital foodservice employees. Questionnaires including 30 items on job characteristics, 15 items on organizational commitment, 6 items related to job satisfaction, and 7 demographic items were administered to 45 supervisory and 172 nonsupervisory employees of 11 randomly selected hospitals. The reliability for the total instruments, using Cronbach's alpha, was 0.87 and 0.89, respectively, for the supervisory and nonsupervisory employee questionnaires. Organizational commitment and job satisfaction were related positively, with an r2 of 0.38. For supervisors, job characteristics related positively (p = .019) to organizational commitment, with variety being the only significant individual characteristic. For nonsupervisory employees, the model was also significant (p = .0001), with variety and feedback being the only significant individual characteristics. For all employees, there was a positive relationship between job characteristics and job satisfaction, with variety and feedback being the significant individual characteristics. Age was the only demographic variable related to organizational commitment; older employees had higher commitment scores. Demographic variables were not related to job satisfaction. Supervisors had higher perceived variety, autonomy, feedback, dealing with others, and friendship opportunities scores and higher commitment and satisfaction scores than did nonsupervisory employees. The findings indicate that dietitians and foodservice managers may increase organizational commitment and job satisfaction by increasing the variety and feedback in employees' jobs.
Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a m... more Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compli...
... Journal of Hospitality & Tourism Research Magali O. Gamio and Jeannie Sneed Cross-Cultura... more ... Journal of Hospitality & Tourism Research Magali O. Gamio and Jeannie Sneed Cross-Cultural Training Practices and Needs in the Hotel Industry Published by: ... Page 2. CROSS-CULTURAL TRAINING PRACTICES AND NEEDS IN THE HOTEL INDUSTRY ...
Foodservice supervisors and employees have different perceptions of the usefulness of sources of ... more Foodservice supervisors and employees have different perceptions of the usefulness of sources of employee feedback. Supervisors tend to overestimate the usefulness of feedback to their employees and underestimate the impact of sources of feedback over which they do not have direct control. Supervisors must realize that feedback sources such as coworkers and the work itself are useful to employees and may affect employee performance. Frequent, specific feedback from the supervisor and linkage of formal rewards to performance are feedback strategies that could improve performance in foodservice.
Food safety remains a concern in commercial and institutional foodservice. Proper cooling of cook... more Food safety remains a concern in commercial and institutional foodservice. Proper cooling of cooked food products can significantly reduce the chance of outbreaks of foodborne illness, yet cooling often is done incorrectly. Further, equipment for optimal cooling frequently is not available in foodservice operations, and time and temperatures during the cooling process seldom are checked. The purpose of this study was to determine the impact of various cooling methods used in foodservice on the microbiological safety of meat products. Specific objectives include comparing four cooling methods for cooked turkey roasts artificially inoculated with Clostridium perfringens spores and six cooling methods for chili. In addition, this study documented time and temperature continuously during the cooling process to determine if food cooling standards are being met. Typical cooling methods failed to meet time standards. Turkeys cooled in whole roast form under typical foodservice refrigeratio...
The purposes of this study were to identify food-handling practices that contribute to cross cont... more The purposes of this study were to identify food-handling practices that contribute to cross contamination and toassess whether intervention strategies mitigated the occurrence of these practices. A convenience sample of sixteen retail foodservice operations from four sectors of industry participated in ...
Using a mailed questionnaire, we surveyed the directors of 41 approved preprofessional practice p... more Using a mailed questionnaire, we surveyed the directors of 41 approved preprofessional practice programs (AP4) listed in the Directory of Dietetic Programs 1990 and nine programs approved by The American Dietetic Association's Council on Education in December 1989 to determine the relative importance of admission criteria used to select students for AP4s. We compared the results of this study with those of an earlier survey of dietetic internship directors. The AP4 and dietetic internship directors gave significantly different importance ratings to elective courses in professional sciences and courses in the biological/physical sciences. Unlike dietetic internship directors, AP4 directors rated Graduate Record Examination (GRE) score highest (1.4 +/- 1.7 on a 10-point scale). AP4 directors' rating of grade point average (1.8 +/- 1.3) and professional courses (1.9 +/- 1.2) was similar to the internship directors' rating of these criteria (1.7 +/- 0.9 and 1.7 +/- 1.0, respectively). Results indicate that AP4 and internship directors seek similar qualities in students, but that GRE score is more important to AP4 directors. The AP4 directors' emphasis on GRE score may be explained, in part, by the fact that 76% (38 of 50) of these programs are affiliated with a university program, and of those 38 programs, 29 (88%) require graduate credit as a component of the AP4. These data are important to Plan IV/V faculty advisers because students may have misconceptions about differences in AP4 and internship selection criteria.
The purpose of this study was to determine the relationships among job characteristics, organizat... more The purpose of this study was to determine the relationships among job characteristics, organizational commitment, job satisfaction, and demographic variables for hospital foodservice employees. Questionnaires including 30 items on job characteristics, 15 items on organizational commitment, 6 items related to job satisfaction, and 7 demographic items were administered to 45 supervisory and 172 nonsupervisory employees of 11 randomly selected hospitals. The reliability for the total instruments, using Cronbach's alpha, was 0.87 and 0.89, respectively, for the supervisory and nonsupervisory employee questionnaires. Organizational commitment and job satisfaction were related positively, with an r2 of 0.38. For supervisors, job characteristics related positively (p = .019) to organizational commitment, with variety being the only significant individual characteristic. For nonsupervisory employees, the model was also significant (p = .0001), with variety and feedback being the only significant individual characteristics. For all employees, there was a positive relationship between job characteristics and job satisfaction, with variety and feedback being the significant individual characteristics. Age was the only demographic variable related to organizational commitment; older employees had higher commitment scores. Demographic variables were not related to job satisfaction. Supervisors had higher perceived variety, autonomy, feedback, dealing with others, and friendship opportunities scores and higher commitment and satisfaction scores than did nonsupervisory employees. The findings indicate that dietitians and foodservice managers may increase organizational commitment and job satisfaction by increasing the variety and feedback in employees' jobs.
Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a m... more Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compli...
... Journal of Hospitality & Tourism Research Magali O. Gamio and Jeannie Sneed Cross-Cultura... more ... Journal of Hospitality & Tourism Research Magali O. Gamio and Jeannie Sneed Cross-Cultural Training Practices and Needs in the Hotel Industry Published by: ... Page 2. CROSS-CULTURAL TRAINING PRACTICES AND NEEDS IN THE HOTEL INDUSTRY ...
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