http://hdl.handle.net/2097/568 Search the Channel search http://krex.ksu.edu/dspace/simple-search http://hdl.handle.net/2097/2076 Title: Management matters<br/><br/>Authors: Gould, Rebecca A.; Canter, Deborah D.<br/><br/>Abstract: Fewer than 50% of registered dietitians (RDs) supervise personnel and 76% have no budget authority. Because higher salaries are tied to increasing levels of authority and responsibility, RDs must seek management and leadership roles to enjoy the increased remuneration tied to such positions. Advanced-level practice in any area of dietetics demands powerful communication abilities, proficiency in budgeting and finance, comfort with technology, higher-order decision-making/problem-solving skills, and well-honed human resource management capabilities, all foundational to competent management practice. As RDs envision the future of the dietetics profession, practitioners must evaluate management competence in both hard and soft skills. Just as research is needed to support evidence-based clinical practice, the same is needed to support management practice across the profession. Dietetics educators and preceptors should be as enthusiastic about management practice as they are clinical practice when educating and mentoring future professionals. Such encouragement and support can mean that new RDs and dietetic technicians, registered, will understand what it takes to advance to higher levels of responsibility, authority, and subsequent enhanced remuneration. In the ever-changing social, legal, ethical, political, economic, technological, and ecological environments of work, food and nutrition professionals who are willing to step forward and assume the risks and responsibilities of management also will share in the rewards, and propel the profession to new heights of recognition and respect. Mon, 09 Nov 2009 22:09:35 GMT http://hdl.handle.net/2097/1918 Title: Intervention improves restaurant employees' food safety compliance rates<br/><br/>Authors: Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Roberts, Kevin R.; Barrett, Betsy B.; Howells, Amber D.<br/><br/>Abstract: Abstract: Purpose – This paper aims to evaluate the relative effectiveness of four-hour ServSafe® food safety training, a theory-based intervention targeting food service employees' perceived barriers to implementing food safety practices, and a combination of the two treatments. Dependent measures include behavioral compliance with and perceptions of control over performing hand washing, use of thermometers, and handling of work surfaces. Design/methodology/approach – Four groups are compared: employees receiving only ServSafe® training, intervention alone, training and intervention, and no treatment. Employees complete a questionnaire assessing perceived barriers to practicing the targeted behaviors. Then, employees are observed in the production area for behavioral compliance. Findings – Training or intervention alone is better than no treatment, but the training/intervention combination is most effective at improving employees' compliance with and perceptions of control over performing the behaviors. Research limitations/implications – Research is limited to restaurant employees in three states within the USA, in only 31 of the 1,298 restaurants originally contacted. Future research should identify barriers of other types of food service employees and evaluate the effectiveness of these and other intervention strategies. Practical implications – ServSafe® training can be enhanced with a simple intervention targeting food service employees' perceived barriers to food safety. Providing knowledge and addressing barriers are both important steps to improving food safety in restaurants. Originality/value – No previous research has used the theory of planned behavior to develop an intervention targeting food service employees' perceived barriers to implementing food safety practices. Research also has not attempted to improve the effectiveness of ServSafe® food safety training by adding an intervention. Wed, 21 Oct 2009 20:27:27 GMT http://hdl.handle.net/2097/1917 Title: Appreciation of food safety practices based on level of experience<br/><br/>Authors: Brannon, Laura A.; Pilling, Valerie K.; Roberts, Kevin R.; Shanklin, Carol W.; Howells, Amber D.<br/><br/>Abstract: This study sought to determine if no experience, basic experience, or well-informed experience (defined as basic experience and formal food safety training) in a foodservice operation wouldinfluence attitudes, subjective norms, and perceived behavioral control toward three important behaviors that can help preventfoodborne illness (handwashing, using thermometers, and sanitizing work surfaces). Results suggest that formal training increasesrespondent's appreciation of the importance of these food safety practices. Those with formal food safety training identified more attitude, subjective norm, and perceived behavioral control constructs than participants with basic experience or no experience in foodservice. Factors that help and impede employees in following proper food safety practices were identified. Foodservice operators and sanitarians can utilize these results to employ strategies toaddress the barriers preventing employees from applying food safety. Wed, 21 Oct 2009 20:25:22 GMT http://hdl.handle.net/2097/1916 Title: Using the theory of planned behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups<br/><br/>Authors: Pilling, Valerie K.; Brannon, Laura A.; Roberts, Kevin R.; Shanklin, Carol W.; Howells, Amber D.<br/><br/>Abstract: Within the framework of the Theory of Planned Behavior (Ajzen, 1991), this study compared the relative usefulness of utilizing a focus group or survey methodology when eliciting restaurant employees’ beliefs about performing three important food safety behaviors (handwashing, using thermometers, and cleaning and sanitizing work surfaces). Restaurant employees completed both a survey and focus group interview assessing their beliefs about food safety. Results obtained through surveys were observed to be comparable to focus groups, suggesting researchers employ the less expensive and less time-consuming survey methodology. The strengths and weaknesses of each method are discussed. Specific salient beliefs (e.g., advantages, barriers, etc.) about the behaviors offer implications for workplace food safety interventions and training. Wed, 21 Oct 2009 15:11:34 GMT