The purpose of this research was to compare two instructional
programs of inservice training on Personal Hygiene for hospital foodservice
employees for knowledge retention and cost effectiveness.
The two instructional methods used were lecture discussion with a
script and transparencies and the individual instruction with cassette
tape and slides.
The...
The purpose of the research project was to teach the management
of perpetual and periodic inventory systems to university students in
the field of food systems management through the use of a microcomputer
software program developed for this purpose. The objective
of the study was to determine the classroom simulation's...
The primary purpose of this study was for three select
groups to critically appraise the Personal Hygiene for
Foodservice Workers sound/slide system. These three groups
(Media Specialists, Content Experts and the Learners) were
identified in a literature search as being those individuals
most directly responsible for evaluating the worth of...