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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
Direct linkWood, Susanne – National Centre for Vocational Education Research (NCVER), 2004
Fully on-the-job training, the majority of which is conducted in the workplace as part of the normal experience of the employee, is perceived to offer benefits to apprentices/ trainees, employers and registered training organisations. This report finds fully on-the-job training is viewed by learners and registered training organisations as a good…
Descriptors: On the Job Training, Education Work Relationship, Workplace Literacy, Training Objectives
