Relationship of extensiveness of food service training in Illinois hospitals and education of food service management personnel
Davis, Lola Behm
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The purpose of this study was to learn how size of hospital and educational background of food service directors and supervisors influence extensiveness of training of food service workers. A weighted quantitative scale was developed to measure extensiveness of training. An open-end questionnaire was used to gather information on factors related to training in food service. A second questionnaire designed to measure the importance or desirability of various factors of food service training was administered to six food service administrators who served as judges. Factors weighted in order of importance were included in the final questionnaire. Sixty large and eighty-two small hospitals participated in the study. Statistical analysis of the data revealed that the average educational background of food service supervisors of large and small Illinois hospitals is the completion of high school (twelve grades). Directors of 54 percent of small Illinois hospitals and 62 percent of large Illinois hospitals have A.D.A. membership. Directors of 23 percent of small Illinois hospitals and 30 percent of large Illinois hospitals have restaurant management background. The average degree completed by food service directors of large Illinois hospitals was a bachelor’s degree, while directors of small Illinois hospitals completed only a high school diploma and had some college. Large Illinois hospitals showed indications of more extensive training than small Illinois hospitals. On-the-job training was more prevalent than off-the-job training in both large and small Illinois hospital food services. There was no significant correlation between extensiveness of food service training in Illinois hospitals and educational background of food service directors as supervisors.