KMID : 1012320060090020131
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Nutritional Sciences 2006 Volume.9 No. 2 p.131 ~ p.138
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Development of Head-cook¡¯s Education and Training Curriculum by Analyzing Job Characteristics and Competencies in Contract Foodservice Management Company
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Cha Jin-A
Park Moon-Kyung Shin Jeong-Hoon Yang Il-Sun
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Abstract
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The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as ¡¯basic foodservice operation duties¡¯ ¡¯personal characteristics¡¯ ¡¯managing of expanded duties-menu, customer and business¡¯. This result suggested the education and training program for head-cook in CFMC should be composed of ¡¯basic foodservice operation duties¡¯ on ¡¯bulk preparation¡¯, ¡¯procurement, inventory management¡¯, ¡¯facility and equipment management¡¯, and ¡¯sanitation and safety management¡¯, ¡¯personal characteristics¡¯ on ¡¯personality management¡¯ and ¡¯moral duties¡¯, and ¡¯managing of expanded duties-menu, customer and business¡¯ on ¡¯menu management¡¯, ¡¯customer service management¡¯, ¡¯cost management¡¯, and ¡¯administrative ability¡¯. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.
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KEYWORD
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Job analysis, Contract foodservice management company (CFMC), Head-cook, KASO (knowledge, abilities, skills and other characteristics)
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