Graduate education in food service systems management: clarifying the focus
Seal, M.J.; Spears, M.C.; Vaden, A.G.; Hoyt, D.P.
Journal of the American Dietetic Association 83(6): 661-667
1983
ISSN/ISBN: 0002-8223 PMID: 6643879 Document Number: 205467
Administrators of dietetic services and educators in foodservice systems management identified levels of education and degree of experience needed to develop competencies in foodservice systems management. Master's level competencies that emerged from the analysis provide a framework for design and evaluation of graduate programs. Also, the differentiation of bachelor's and master's level competencies should assist in clarifying appropriate program focuses. The data on experience levels indicate performance areas for which the educational institution is primarily responsible and those for which responsibility should be shared by educators and employers. (author)