An experimental study on the value of training an employee in a food service department

• Other Authors: Hartsfield, Wanda Caldwell (authoraut)
• Format: Others
• Language: English; English
• Published: Florida State University
• Subjects: Food service employees > Training of; Home economics
• Online Access: http://purl.flvc.org/fsu/fd/FSU_ahq1000

The purpose of this study is to review principles involved in instituting employee training programs, to study training methods and procedures, and to demonstrate the value of training an employee in a food service unit. The first section of the study deals with the preparation necessary for a training program; the second section involves the methods and procedures used for training employees, the principles of training, and the evaluation of training. The third section of the study is concerned with the value of training a food service employee. === Typescript. === "December, 1949." === "Submitted to the Graduate Council of Florida State University in partial fulfillment of the requirements for the degree of Master of Science under Plan II." === Advisor: Helen E. Underwood, Professor Directing Paper. === Includes bibliographical references.