Descriptor
| Food Service | 1 |
| Foods Instruction | 1 |
| Hospital Personnel | 1 |
| On the Job Training | 1 |
| Postsecondary Education | 1 |
| Program Effectiveness | 1 |
| Program Implementation | 1 |
| Quality Control | 1 |
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Author
| Wimsatt-Fraim, Teresa S. | 1 |
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| Dissertations/Theses -… | 1 |
| Tests/Questionnaires | 1 |
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Download full textWimsatt-Fraim, Teresa S. – 1992
A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…
Descriptors: Food Service, Foods Instruction, Hospital Personnel, On the Job Training
