Educating future managers on how to help motivate employees to follow food safety practices.

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Show simple item record Roberts, Kevin R. Arendt, Susan W. Strohbehn, Catherine Ellis, Jason D. Paez, Paola 2014-05-08T14:26:24Z 2014-05-08T14:26:24Z 2014-05-08
dc.description.abstract Current and future foodservice managers’ perceptions about motivating employees to practice safe food handling were examined as a basis for developing recommendations to improve dietetics and hospitality educators’ pedagogy related to employee motivation. Perceptions about teaching and delivery methods also were explored. Four focus groups were conducted in Iowa and Kansas; two with future managers (students) and two with current managers. Five major themes emerged from the qualitative data analysis: communication, customization, operations, training methods/materials, and human resources. Each motivator is discussed and suggestions are provided for enhancing teaching and learning in foodservice management programs. en_US
dc.language.iso en_US en_US
dc.rights Permission to archive granted by FSMEC, April 9, 2014. en_US
dc.subject Food safety en_US
dc.subject Foodservice en_US
dc.subject Education en_US
dc.subject Managers en_US
dc.subject Motivation en_US
dc.subject Teaching and training methods en_US
dc.title Educating future managers on how to help motivate employees to follow food safety practices. en_US
dc.type Article (publisher version) en_US 2012 en_US
dc.citation.epage 8 en_US
dc.citation.issue 1 en_US
dc.citation.jtitle Journal of Foodservice Management and Education en_US
dc.citation.spage 1 en_US
dc.citation.volume 6 en_US
dc.contributor.authoreid kevrob; jdellis en_US

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