Search

This research deepens theoretical and practical understanding of certified chefs by comparing chef professionals to chef educators. Using Blake and Mouton's managerial grid, we determined the extent to which categories of chefs value people compared to task. Data were collected from chef professionals and educators across the United States. Those who held certification in both areas simultaneously were also examined. The findings were that chef professionals and educators were focused more on concern for task than concern for people, whereas the opposite was true for chefs with both certifications. There was no statistically significant differences between individual groups. One interesting finding is that chefs have achieved a higher level of education compared to chefs a few decades ago. In-depth discussion, implications, and suggestions for future research are provided. [ABSTRACT FROM AUTHOR]

This study examined food safety knowledge of foodservice staff in food establishments at the universities in Jordan. A total of 520 foodservice respondents from 79 foodservice establishments located at 27 universities (34 campuses) were conveniently selected to participate in this cross sectional study. The participants completed a questionnaire composed of two parts; general characteristics and food safety knowledge. Results showed that respondents generally had insufficient food safety knowledge with mean score of 67.1%. Food safety aspect with the highest score was “personal hygiene” (74.9%), followed by "foodborne pathogens and related symptoms and illnesses" (74.3%) and "cross contamination prevention and sanitation" (71.9%) aspects while the aspects with the lowest score were "health problems that would affect food safety" (61.1%) and "safe storage, thawing, cooking and reheating of foods" (53.5%) aspects. The respondents had very poor knowledge on the fundamental information of HACCP system. There were significant ( P -value ˂0.05) association between food safety knowledge and respondents' gender, age, monthly salary, educational level, years of experience, and enrollment in food safety training. Logistic regression results showed that food workers had lower ( P -value ˂0.05) food safety knowledge compared to dietitians (OR 0.253). Also, respondents from external managed establishments or enrolled in food safety training were more likely to have more food safety knowledge (OR 2.5) than those from internal managed establishments or did not enroll in food safety training. This research revealed the importance of education and consistent training of food foodservice staff coupled with effective implementation of HACCP system in reducing the risk of food poisoning in foodservice establishments at the universities in Jordan. [ABSTRACT FROM AUTHOR]

This study surveyed 110 restaurant managerial staff in the United States to investigate their levels of food allergy knowledge, awareness, and preparedness in serving clients with food allergies. Mean food allergy knowledge score was 19.7 ± 4.6 of max 28. Most participants would modify recipes for clients with allergies (n = 85), but perceived customers should be responsible to request special meals (4.1 ± 0.9). Seventy-six participants have provided employee food allergy training. Participants identified that employee lack of commitment (3.9 ± 0.9) and time constrains (3.7 ± 1.0) were barriers to provide training. Restaurants should establish safe dining environment through well-planned food allergy policies and regular employee food allergy training. [ABSTRACT FROM PUBLISHER]

Though several studies have evaluated the association between food safety training and behavior, little has investigated different training components in association with food handlers' performance. Foodservice workers (N = 211) with at least two years' experience were willing to participate and were selected from major foodservice establishments in Ibadan, southwestern Nigeria, and completed a survey to evaluate the association between training, training area, duration, and refresher training and food safety knowledge and practices. We observed an association between training and knowledge (P = 0.000) as well as practices (P = 0.05) of food safety while different training areas contributed similarly to food handlers' knowledge (P = 0.17) and practices (P = 0.08). However, there was a significant decline in knowledge (P = 0.01) and practices (P = 0.001) with an increase in training duration. Furthermore, foodservice employees with refresher training demonstrated significantly higher knowledge (P = 0.000) and practice (P = 0.003) levels than those without, being about 45 and 14 times more likely to, respectively, improve their knowledge (OR = 45; 95%CI: 3.47-584.34) and practice (OR= 13.5; 95%CI: 2.01-90.69). Researchers should always consider varying training components before making assertions regarding effectiveness of training on foodservice workers' behaviour. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of food hygiene training of food handlers on sanitary-hygienic conditions in hospital kitchens, based on microbiological analysis of smears taken in hospital kitchens. The study was conducted in the 1995-2009 period at the Clinical Centre Niš, Serbia. The food hygiene training was conducted in February 2005, by an infection control officer. 1,076 smears in the central kitchen and 4,025 smears in distributive kitchens were taken from hands and work clothes, work surfaces, equipment, and kitchen utensils. Microbiological analysis of smears was carried out in an accredited laboratory of the Public Health Institute Niš (Serbia). A significantly lower percentage of smears with isolates of bacteria (p<0.001) taken from hands and work clothes, work surfaces, equipment and kitchen utensils in the central and distributive kitchens was observed in the period following the food safety education programme (2005-2009). The most commonly isolated bacteria was: Enterobacter spp., Acinetobacter spp., Citrobacter spp., and E. coli. Our results confirmed that food hygiene training improved hygiene and is also an important component for the prevention of nosocomial infection. [ABSTRACT FROM AUTHOR]

Abstract: The increasing incidence of food allergies is a major concern for all foodservice operators. The purpose of this study was to examine food allergy knowledge, attitudes, practices, and training among employees working in a university foodservice operation. Results from a paper-based questionnaire showed statistically significant differences in employee knowledge, attitudes, practices, training received, and perceived training needs between student and non-student employees. While training specific to food allergies was not provided, employees considered food allergy training to be important for handling food safely in their workplace. Attitudes toward food allergies had a significant influence on food allergy practices. Results from this study can be used by university foodservice operations to develop food allergy policies and procedures by taking into account the needs of their employees to protect food allergy sufferers in university foodservice operations and promote well-being. [Copyright &y& Elsevier]

Abstract: This is a systematic review conducted to identify and assess the methodological strategies used in training programmes designed to enhance food safety in food services. Fourteen original articles were selected from the Scopus, Scielo and Medline digital databases. The topics most dealt with in the educational programmes were personal hygiene, food safety and best practices. The resources most widely used during the training courses were interactive media, audiovisual materials, videos, lectures and recreational activities. In addition to being low cost, hand washing activities yield positive results in food safety. Employee training assessment is carried out by using questionnaires, analytical monitoring, a check list and the Likert scale. Hand washing is the most assessed item. The activities most widely accepted by the employees during training courses are interactive media and hands-on activities. These activities contribute toward the enhancement of employees’ skills and knowledge, and encourage changes in attitude and behaviour. [Copyright &y& Elsevier]

Objective. To evaluate the hygiene and sanitary conditions in the preparation and distribution of food in the 12 educative headquarters of the Apadrinamiento y Nutrición program of the Mamonal Foundation, that covers 1568 children with low economic resources. It also aims to diagnose a possible relation with foodborne toxi-infections. Materials and methods. Variables related to the hygiene and sanitary state of the educative centers, the staff who manpulates food and the microbial state of the food, were studied. The 3075 decree from the Colombian Health Ministry was used as the evaluation tool. Results. A sanitary concept for the education institutions was diagnosed: They are in a pending status.Conclusion. The bad higiene and sanitary conditions in the educative institutions studied can be the origin of toxi-infections.Therefore, immediate measurements must be taken to improve the conducts and habits food handlers have. [ABSTRACT FROM AUTHOR]

The impact of a food handler training (FHT) program was measured by comparing rates of total and critical violations from routine inspections of food service establishments before (2001-2004) and after (2005-2007) the implementation of an FHT program. A quasiexperimental design compared rates of inspection violations related and unrelated to the responsibilities of food handlers. A subset analysis focused on establishments in business for the entire time period. Violation rates decreased for total and critical food handler-related violations and in practically all individual categories of food handler-related violations. The rate of control violations, however, decreased even more (e.g., critical violations decreased by 4.9% in the food handler group and 24.7% in the control group). Results were similar in the subset analyses. Compared to the control group, no measurable benefit was seen from the FHT program. Improved training through the use of multiple teaching methods and process and qualitative evaluations are recommended. [ABSTRACT FROM AUTHOR]

In a 1996 article in Cornell Hotel and Restaurant Administration Quarterly, Michael Lynn introduced the idea that restaurant managers could increase their servers' tips, and thereby reduce turnover, by training the servers to engage in one or more of seven tip-enhancing behaviors. Since then, the list of tip-enhancing behaviors has expanded, and a manual was produced to help managers train their servers in the use of these techniques. However, empirical support for the effectiveness of these behaviors rests on only a few studies that typically involve only one or two servers at a single restaurant. This study involves an internet survey of 1,066 restaurant servers from across the United States. Results indicate that servers who more frequently engage in the tip-enhancing behaviors report larger tips relative to those of coworkers. These findings support the effectiveness of the behaviors at increasing tips for a variety of different servers working at many different restaurants. Thus, restaurant managers are encouraged to train their servers to engage in these behaviors. [ABSTRACT FROM AUTHOR]

In the aggregate, employees' organizational citizenship behaviors (OCBs) promote organizational performance in many ways and thereby gain significance as market competition gets fierce. The purpose of this study is to investigate how the leader-member exchange (LMX) relationships affect the service employee's OCBs. Following other research approaches, the structural equation model presented here hypothesizes the mediating roles of two forms of justice between LMX constructs and OCB constructs using the following constructs. The LMX forms are perceived contribution and affect, the justice constructs are interactional justice and distributive justice, and the OCB types are those directed toward supervisors and those directed at the organization. Based on an analysis of 293 responses collected from fifty-four full-service restaurants in a metropolitan city in South Korea, this study concludes that both forms of LMX significantly influence employees' perceptions of justice (that is, both interactional and distributive). Those perceptions, in turn, significantly affect the employees' tendency to engage in OCBs. [ABSTRACT FROM AUTHOR]

The unprecedented growth of the number people served by the foodservice industry raises the need for greater sanitary awareness for today's culinary professionals. Addressing this, a U.S. national study was conducted to measure the impact of food safety accreditation on health inspection scores. Although a positive connection was established between certified managers in charge and their enhanced knowledge of food safety, surprisingly, no statistically significant correlation was found between accreditation and improved health inspection scores. This indicates that training may not be transferring into improved sanitary practice in foodservice operations. Causes for this lack of transfer of training as well as strategies to improve future accreditation training efforts are suggested. [ABSTRACT FROM AUTHOR]

Employee food safety training is conducted to reduce food borne illnesses. This is particularly important with culinary employees. However, training alone cannot reduce the propensity for employees to produce non-contaminated foods. According to researchers, organizational behavior contributes to the reduction of food borne illness occurrences because it can help understand and improve the performance of employees. This study investigated the influence of the work environment and employee motivation on HACCP (Hazard Analysis Critical Control Points) based food safety training. Specifically, it explored if university food service employee satisfaction and self-perceived motivation are antecedents to the learning acquired during training. The results indicated that two components of employee satisfaction and training satisfaction predicted food safety post-training test scores of employees. [ABSTRACT FROM AUTHOR]

Explores the development of the British restaurant sector and its high drop-out rates. Growth in the value of the sector from 1988-1998; Statistics on the training aspects of catering students; Problems experienced by employees in the sector; Lessons for the industry about its training and personnel problems.

Training in the hospitality industry has received relatively little attention and what has been published has focused primarily upon training in hotels and restaurants. This paper presents an exploratory study of training of line-level food and beverage employees in private clubs in the USA. Through a series of focus groups, club managers' approaches to training are explored concentrating upon training subjects, methods used and challenges associated with the training process. Keywords Training, USA, Hospitality, Catering [ABSTRACT FROM AUTHOR]

Describes Program Transition, a training program created in restaurants in Philadelphia, Pennsylvania that could help ease labor shortage. Information on how the program started; Factors considered by general managers in their decisions regarding hiring, promotion and termination of employees; Substance of the training program.

Discusses employment in the food service industry. Details of the expansion of career and job opportunity in the industry; Discussion on recruitment policies and in-service support activities in food service; Information on career training programs.

Compares the personnel training in the industrial and food service industries. Work sequence followed by production workers and food service employees; Details of the task-unit concept of employee training; Discussion on work assignment.

The article offers comments on the need for food safety education based on U.S. standards for non-English speakers in the food service industry in view of the growing dependence of the industry on immigrants. It states that to meet the needs of the food industry, food safety educators must give attention to smaller language groups working in the industry. It is opined that with the growing number of Middle Eastern restaurants, the food safety training aids are needed for Arabic speakers.

Discusses the application of the task unit concept of employee training in the food service industry. Identification of tasks to be performed; Determination of when and who will perform the task.

Provides information on systems approach to employee training in the food service industry. Requirements of a system approach; Importance of education on employee training; Discussion on work experience and employee training.