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Training

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Mirsberger, Gerald E.

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Education Level

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The Four Crucial Phases of Evaluation

Mirsberger, Gerald E. – Training, 1974

Descriptors: Evaluation Criteria, Evaluation Methods, Formative Evaluation, Interviews

Bases for Vocational Education for Food Service Industry Employees.

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Iowa State Univ. of Science and Technology, Ames. – 1969

As a preliminary step in establishing bases for food service training programs, data were collected from a sample of institutions including 4,496 restaurants, 158 hospitals, 436 nursing homes, and 343 custodial homes. A second phase involved developing inventories of attitudes toward food service employment and administering them to high school…

Descriptors: Attitude Measures, Control Groups, Educational Experiments, Educational Planning