Open Access. Powered by Scholars. Published by Universities.®

Education Commons

Open Access. Powered by Scholars. Published by Universities.®

Iowa State University

Series

Business

Motivation

Publication Year

Articles 1 - 2 of 2

Full-Text Articles in Education

Effectiveness Of Food Safety Managerial Training: Face-To-Face Or Computer-Based Delivery, Catherine Strohbehn, Susan W. Arendt, Ungku Fatimah Ungku Zainal Abidin, Janell R. Meyer Jan 2013

Effectiveness Of Food Safety Managerial Training: Face-To-Face Or Computer-Based Delivery, Catherine Strohbehn, Susan W. Arendt, Ungku Fatimah Ungku Zainal Abidin, Janell R. Meyer

Apparel, Events and Hospitality Management Publications

Because cases of foodborne illnesses are es􀆟mated to exceed 40 million each year, current and future managers of retail foodservices must understand their role in training employees about food safety and influencing the work culture to ensure knowledge is practiced. Two educational modules to aid managers in motivating employees and establishing a positive food safety culture were tested among industry managers: recognition and discipline and communication. The effectiveness of two delivery methods, face‐to‐face and computer ‐based training, was also assessed with knowledge based questions and attitude statements. Mixed findings from participants (mostly over 30 years of age ...


Educating Future Managers To Motivate Employees To Follow Food Safety Practices, Kevin R. Roberts, Susan W. Arendt, Catherine Strohbehn, Jason D. Ellis, Paola Paez Jan 2012

Educating Future Managers To Motivate Employees To Follow Food Safety Practices, Kevin R. Roberts, Susan W. Arendt, Catherine Strohbehn, Jason D. Ellis, Paola Paez

Apparel, Events and Hospitality Management Publications

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.