Effectiveness of a Training Program for Entry-Level Non-Supervisory School Food Service Personnel

Abstract

The effectiveness of a 6-hour basic skill-training program for entry-level, non-supervisory school food service personnel was evaluated. Knowledge gained after the training program was evaluated using a post-then-pre test instrument. A 5-point Likert scale with I being no knowledge and 5 being complete knowledge was used to measure knowledge gained. One month after the training program participants with less than 6-months food service experience and their supervisors rated the participants’ application of key concepts taught. A 5-point Likert scale with 1 being almost never and 5 being almost always was used. Data were obtained from 227 of the 284 who completed the training program and agreed to participate. Mean post-test ratings ranged from 4.5–5.0 for all knowledge statements. Mean gain scores ranged from 0.4 to 1.6. The gain scores were higher for all knowledge statements regardless of length of employment in food service. Mean ratings of the application of key concepts indicated that employees were using the skills taught on the job. All statements were rated 4.5 or higher by both employees and supervisors. When asked to rate how well the training program prepared participants for their position, 97.1% and 94.2% of the participants and supervisors, respectively, rated the training program as either good or excellent. Results indicated that training programs are important for all employees regardless of years of food service experience.