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Compliance To Dietary Guidelines In Elementary School Food Service, Martha Anne Henry
Compliance To Dietary Guidelines In Elementary School Food Service, Martha Anne Henry
Masters Theses
The purpose of this study was to determine compliance to the Dietary Guidelines for Americans and to Recommend Dietary Allowances in Tennessee elementary school lunch programs and to determine training practices as they are related to nutrition. Fifty six of the 145 school food service supervisors in Tennessee participated in the study, a response rate 39%.
A four-part questionnaire was developed for all school food service supervisors in the state of Tennessee. The first three parts of the questionnaire consisted of items about types of food products used in cooking, the school food service supervisors' participation in training, and demographic …
Influence Of Organizational Culture On Job Satisfaction, Organizational Commitment, Turnover, Absenteeism, And Productivity In Hospital Foodservice, Nancy M. Gilbert
Influence Of Organizational Culture On Job Satisfaction, Organizational Commitment, Turnover, Absenteeism, And Productivity In Hospital Foodservice, Nancy M. Gilbert
Masters Theses
The study was designed to determine the type of organizational culture (bureaucratic, innovative, or supportive), and to determine the relationships among organizational culture, affective outcomes (job satisfaction and organizational commitment), and behavioral outcomes (turnover, absenteeism, and productivity) in hospital foodservice operations in Canada and the United States. The sample included 436 foodservice employees from ten hospitals in eastern Canada and nine hospitals in East Tennessee. Two research instruments were used for data collection. The historical data instrument obtained information to calculate productivity, turnover, and absenteeism for each hospital. The four-part instrument for employees included a 24-item organizational culture index to …
Development Of Financial Management Competencies For Entry-Level And Advanced-Level Dietetic Practice: A Survey Of Hospital Foodservice Directors/Chief Dietitians, Elisabeth M. Cochrane
Development Of Financial Management Competencies For Entry-Level And Advanced-Level Dietetic Practice: A Survey Of Hospital Foodservice Directors/Chief Dietitians, Elisabeth M. Cochrane
Masters Theses
Purpose: The purpose of this study was to identify competencies related to financial management for entry- and advanced-level dietitians practicing in the area of foodservice systems management. Specifically, this study:
1. Developed a comprehensive list of financial management competencies for entry- and advanced-level dietitians.
2. Determined the importance of financial management competencies for entry- and advanced-level dietetic practice as perceived by hospital foodservice directors/chief dietitians.
3. Identified underlying financial management factors for entry- and advanced-level dietitians.
4. Determined whether foodservice directors/chief dietitians who are Registered Dietitians (RDs) support specialty certification in foodservice management.