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Measuring dietetic students' perceptions of management skill competency gained during school food service practicum experience: A competing values framework method---A national study.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
書名/作者:	Measuring dietetic students' perceptions of management skill competency gained during school food service practicum experience: A competing values framework method---A national study.
作者:	Gankofskie, Beth Treat.
面頁冊數:	122 p.
附註:	Source: Dissertation Abstracts International, Volume: 72-09, Section: A, page: 3376.
Contained By:	Dissertation Abstracts International72-09A.
標題:	Business Administration, Management.
標題:	Education, Policy.
標題:	Education, Higher.
ISBN:	9781124699905
摘要、提要註:	The purpose of the study was to determine how coordinated dietetic program (CDP) senior students and program directors perceived students gain management skills, and competencies during school food service practicum experience. A self-assessment instrument, Competing Values Leadership Instrument (CVLI), was used to measure perceived management competencies and roles within in the Competing Values Framework (CVF), and a self-reported skills survey compared number and type of management skills of 192 students and 37 directors. It is important to fully understand if dietetic students are gaining the management skill competency needed for the changing school nutrition environment whether in the school food service practicum or in broader food service management. Results indicate students and program directors perceive their own management competencies to be developed in the same managerial roles for two areas, Control and Compete, with one exception on a subscale: Emphasizing, while there was a significant difference in the scales and subscale managerial roles for student and directors as reported in the roles of Collaborate and Create. Except on subscale Acknowledging and Anticipating, directors had perceived strengths in managerial competencies in the roles of Collaborate and Create that were significantly higher compared to the students. Students perceived they gain management skills from direct contact with managers and in work experience environments. Students perceived a need for actually performing management roles or observing them during a practicum experience. The outcome of this research should be used to review how dietetic students are gaining management competencies in a food service practicum and how this management framework can contribute to a dietetics education.
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3458272

Measuring dietetic students' perceptions of management skill competency gained during school food service practicum experience: A competing values framework method---A national study.
Gankofskie, Beth Treat.

Measuring dietetic students' perceptions of management skill competency gained during school food service practicum experience: A competing values framework method---A national study. - 122 p.

Source: Dissertation Abstracts International, Volume: 72-09, Section: A, page: 3376.

Thesis (Ph.D.)--Iowa State University, 2011.

The purpose of the study was to determine how coordinated dietetic program (CDP) senior students and program directors perceived students gain management skills, and competencies during school food service practicum experience. A self-assessment instrument, Competing Values Leadership Instrument (CVLI), was used to measure perceived management competencies and roles within in the Competing Values Framework (CVF), and a self-reported skills survey compared number and type of management skills of 192 students and 37 directors. It is important to fully understand if dietetic students are gaining the management skill competency needed for the changing school nutrition environment whether in the school food service practicum or in broader food service management. Results indicate students and program directors perceive their own management competencies to be developed in the same managerial roles for two areas, Control and Compete, with one exception on a subscale: Emphasizing, while there was a significant difference in the scales and subscale managerial roles for student and directors as reported in the roles of Collaborate and Create. Except on subscale Acknowledging and Anticipating, directors had perceived strengths in managerial competencies in the roles of Collaborate and Create that were significantly higher compared to the students. Students perceived they gain management skills from direct contact with managers and in work experience environments. Students perceived a need for actually performing management roles or observing them during a practicum experience. The outcome of this research should be used to review how dietetic students are gaining management competencies in a food service practicum and how this management framework can contribute to a dietetics education.

ISBN: 9781124699905Subjects--Topical Terms:

423062
Business Administration, Management.

Measuring dietetic students' perceptions of management skill competency gained during school food service practicum experience: A competing values framework method---A national study.
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