The computer as a training/educational tool for the foodservice industry

The purposes of this study were to: (1) evaluate the effectiveness of computer-assisted instruction as a training method in the institutional sector of the foodservice industry; (2) assess undergraduate students' attitudes regarding use of the Internet as a source of information in selecting various kinds of equipment for a quantity foodservice operation; and (3) assess attitudes and usage of the WWW and E-mail among faculty teaching foodservice management and quantity foods preparation courses at four-year institutions of higher learning in the United States. Subjects were: (1) employees involved in daily preparation, service, and storage of food in hospital facilities; (2) college students preparing for careers in the foodservice industry; and (3) faculty who instruct college students who are preparing for foodservice management careers.; Six hospitals participating in the study were randomly selected from a list of hospitals in the north and east regions of Texas. Subjects included 102 hospital foodservice employees. Forty-nine employees participated in computer-assisted food safety and sanitation training, and 53 employees participated in traditional classroom lecture training. Results of this study indicated that the level of food safety and sanitation knowledge increased regardless of method of training, age of employee, or level of education.; Students (n = 150) were given an Internet research assignment to select equipment for a quantity foodservice kitchen. At the conclusion of the assignment, students completed an anonymous in-class questionnaire evaluating the usefulness of the Internet. Results of this study support increasing utilization of the Internet into the foodservice management curriculum. The majority of the respondents (n = 120, 80%) indicated that the Internet made learning fun, that combined with the plethora of information available, encourages utilization of this technological resource as a viable teaching tool by foodservice faculty.; Two hundred eighty-four survey instruments were mailed anonymously to foodservice faculty at 142 universities and colleges. Ninety-five (33%) instruments were returned for analysis. Respondents indicated that E-mail and the WWW were effective communication and research tools. Most faculty members (n = 65, 68%) do not have access to the WWW in the classroom; therefore, the WWW is used primarily for out-of-class assignments.