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- W1969841046 abstract "Abstract People oriented toward individualism do not usually enjoy team encounters. Traditionally, the education and socialization of dietetics have fostered individualism. Dietitians (RD) need to seek out nondietetics professionals who are effective members of interdepartmental and institutional problem-solving groups to act as mentors. (Wolf, K.N., Schiller, M.S., J Am Diet Assoc.1997; 97:997-1102) Hospitality management educators can serve as these mentors. Dietetic education programs incorporate team building. However, student's team skills will improve by changing the approach of the dietitian instructors (RDI) teaching food courses. In the first foods course, students are placed in groups, but students often compete individually. If RDIs can complete team training in anticipation of teaching a food lab, their philosophical approach will shift from assigning students to groups to assigning them to teams. Students can assist each other in learning culinary skills and preparing production schedules. When product preparation begins, the student with the most culinary experience is designated the first student manager (SM). This responsibility rotates. The SM is responsible for reviewing RDI selected recipes and preparing production schedules. The SM determines who prepares each recipe, and how work is organized. Each team member prepares a different recipe using the SM's production schedule; only the SM will have copies of the recipes for reference. The RDI must refer team member's questions to the SM and answer them only if the SM cannot. Teams compare and contract finished products with the RDI leading the discussion insure students learn the course content. The RDI and the SM can complete a critique sheet to evaluate the SM's management skills, but the lab grade should strongly reflect team performance." @default.
- W1969841046 created "2016-06-24" @default.
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- W1969841046 date "1999-09-01" @default.
- W1969841046 modified "2023-09-27" @default.
- W1969841046 title "From Basic Food Groups to Structured Food Teams - Designating Student Managers in All Food Preparation Courses" @default.
- W1969841046 doi "https://doi.org/10.1016/s0002-8223(99)00685-9" @default.
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