Instructor Guides for Training Food Service Supervisors in Long Term Care Facilities.

Institution	Eastern Iowa Community Coll. District, Davenport.
Titel	Instructor Guides for Training Food Service Supervisors in Long Term Care Facilities.
Quelle	(1991), (348 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Conflict Resolution; Dietetics; Food Service; Frail Elderly; Job Analysis; Long Term Care; Models; Nursing Homes; Nutrition; Occupational Home Economics; Postsecondary Education; Quality Control; State Curriculum Guides; Stress Management; Supervisory Training; Time Management; Vocational Education; Iowa + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Conflict solving; Konfliktlösung; Konfliktregelung; Ernährungslehre; Arbeitsanalyse; Analogiemodell; Sonderheim; Ernährung; Post-secondary education; Tertiäre Bildung; Qualitätskontrolle; Rahmenlehrplan; Stressmanagement; Stressbewältigung; Zeitmanagement; Ausbildung; Berufsbildung
Abstract	This final report describes a project to develop postsecondary teacher resource guides for supervisor courses in food service management, preparation and service of modified diets, and meal service in long-term care facilities in Iowa. Introductory material includes the following: project objective, a description of how the objective was met, the audience served, a list of reviewers who reviewed early copies of the guides, a statement of perceived benefits of the guides, and a recommendation that resource guides be developed for other courses in food service. The guide on meal services contains instructional units on food habits, gracious meal service, meal service adaptations, attractive tray presentation, food textures, tools of service, nourishment service, work simplification, and communication. The guide on food service management contains the following instructional units: organization; policies, procedures, and rules; job analysis, job description, and job specification; recruiting and selecting employees; performance evaluation; work simplification; safety programs; quality control; cost control; communication; leadership; motivation; delegation; decision making; conflict management; discipline, grievances, and labor unions; time management; and stress management. The guide on preparation and service of modified diets includes instructional units on the following: normal nutrition and routine diets, modifications in consistency, diabetic and calorie-controlled diets, low fat and low cholesterol diets, and care plans. In addition to objectives, suggested learning activities, and recommended audiovisual materials, the guides contain end-of-course objective tests. (CML)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC