Improving U.S. Navy Foodservice Management Training. Part 2: Recommendations for Improving On-Site Training Ashore and Afloat
Final technical rept. 1981-1984
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
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Two major training systems were implemented at an Enlisted Dining Facility afloat and one ashore in an effort to improve U.S. Navy foodservice management training. First, a videotape training center was established at both sites, complete with series of several relevant videotapes. Production of original tapes on topics unique to the Navy was also initiated. Results indicated a high degree of acceptance of this training approach, which reduces the need for personnel to leave the EDF to obtain training. However, this technique can only supplement rather than replace other types of training like on the job training and lectures. Secondly, a customer feedback system was developed and implemented at each site. With this system, EDF managers can elicit feedback from their customers as to the strengths and weaknesses of their operations. They can also report findings back to the customers to show that they care about customer satisfaction. In addition to these major innovations, techniques for increasing worker and manager motivation were assessed. A profile of the factors important to effective food service management was also developed. Keywords Educational training Industrial training, Surveys, State of the art, Questionnaires, Trainees.
- Humanities and History
- Food, Food Service and Nutrition