Book Description

Extract. The study was to obtain curriculum development data for food service education programs below the baccalaureate level. Tasks related to job functions of service, production, sanitation/safety, menu planning, procurement, supervision, and management were studied for five job categories of full-time personnel: middle-level service, upper-level service, middle-level production, upper-level production, and manager. Questionnaires, personal interviews, and a task list were used to obtain information from managers and employees in restaurants, hospitals, nursing homes, colleges/universities, and schools. Data from 339 of a possible 525 tasks lists are analyzed and presented in tabular form for each job category, classified by establishment type, to show the percent of personnel performing the tasks, relation of task patterns to job category and establishment type, and frequency of performance. A detailed summary presents: Tasks for the job categories and establishments were identified, commonality and uniqueness in their performance was demonstrated, and probable changes in task combinations were shown.