Managing foodservice training. I. A model for curriculum development
1979
Gines, Deon J. | Schweitzer, John R.
A system for developing a training program for employees in an institutional setting is presented. A rationale for training, methods of deciding and planning what and whom to train, suitable instructional tools, and the dietitian's role in incorporating training into the larger management context are discussed. The following steps in a suggested model for curriculum development are explained: 1) assess needs; 2) determine objectives; 3) design training methods; 4) develop the program design; 5) implement the program; and 6) evaluate the program.
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