Effectiveness of Three Foodservice Equipment Training Interventions for Food and Nutrition Students-Reference-Cited by-同舟云学术

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Effectiveness of Three Foodservice Equipment Training Interventions for Food and Nutrition Students

Published:2019-08-26 Issue:6 Volume:18 Page:491-506
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Frieson Tiffany C.¹,Miner Katie R.¹,Haggerty Robert²,Brown Katie N.³

Affiliation:

1. University of Idaho, Margaret Ritchie School of Family and Consumer Sciences, Moscow, ID, USA

2. University of Idaho, International Programs, Moscow, ID, USA

3. Utah State University, Department of Nutrition, Dietetics and Food Sciences, Logan, UT, USA

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2019.1657336

Reference14 articles.

1. ACEND Accreditation Standards for Nutrition and Dietetics Coordinated Programs. (2016). Accreditation council for education in nutrition and dietetics. Retrieved from http://www.eatright.org/ACEND

2. Organisational Applications of Social Cognitive Theory

3. EVALUATING THE EFFECTIVENESS OF TWO INSTRUCTIONAL TECHNIQUES FOR TEACHING FOOD SAFETY PRINCIPLES TO QUICK SERVICE EMPLOYEES

4. Assessment of the methodological strategies adopted by food safety training programmes for food service workers: A systematic review

5. National Restaurant Association, Manage My Restaurant. (n.d.). Training staff on kitchen equipment. Retrieved from http://www.restaurant.org/Manage-My-Restaurant/Workforce-Management/Training-and-Onboarding/Training-staff-on-kitchen-equipment

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