The educational effectiveness of using the HACCP system in a foodservice management training facility

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  • 給食経営管理実習室使用によるHACCPシステムの教育効果
  • キュウショク ケイエイ カンリ ジッシュウシツ シヨウ ニ ヨル HACCP システム ノ キョウイク コウカ

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In this study, students who took "Foodservice Management Practicum I" in the 2007 and 2008 academic years were surveyed in an effort to evaluate the effectiveness of implementing a HACCP system in the foodservice management facilities. They were asked to answer questions regarding their understanding of the HACCP system and results were then analyzed to determine the educational effectiveness of learning the HACCP system. Results showed that students demonstrated a great understanding of all areas of the course they had taken, especially "nutrition and food management" and "nutritional education and evaluation." The students in 2007 demonstrated a better understanding of those subjects than students in 2008. As a whole, the students demonstrated remarkably good understanding of the HACCP system through the practicum,and those in 2008 performed especially well. Out of the individual categories of the HACCP system management practicum, the students in 2008 demonstrated especially good understanding of the following: "purchasing and cost management," "production (cooking) and quality management," and "hygiene and safety management. "To summarize, results of this study confirmed that, in both academic years 2007 and 2008, practical use of the HACCP system in the training facilities effectively led to a deeper understanding of issues in foodservice management.

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