Progress 09/01/07 to 08/31/11
Outputs
OUTPUTS: The specific objectives of this project were to: 1) develop and test a theoretical model to explain foodservice employees' motivation for following safe food handling practices, 2) determine employees' perceptions of how managers/supervisors impact their performance related to food safety practices, 3) develop a set of training modules on supervision and leadership development for foodservice managers to improve their skills and abilities to motivate foodservice employees to follow good food handling practices in their operations, with content based on results of the theoretical model developed, 4) implement and evaluate the training modules developed with retail frontline foodservice supervisors/managers and future managers studying foodservice management, and 5) disseminate training modules through USDA Extension and the Iowa State University food safety website. We have met all proposed objectives. In September 2007, a news release about the grant was posted to the ISU food safety website (http://www.extension.iastate. edu/FoodSafety/). The first year we collected preliminary data from commercial and noncommercial foodservice employees in Iowa and Nebraska. This resulted in 210 usable questionnaires. Both Spanish and English versions of the questionnaire were used. In year two, we tested the proposed model of employee motivation by distributing questionnaires to 517 foodservice employees nationally. Employee focus groups were conducted throughout Iowa; the focus groups were conducted based on age ranges to avoid generational differences and included 32 employees. Following employee focus groups, 4 supervisor focus groups were conducted in Iowa and Kansas with a total of 36 supervisors. Based on findings from the employee and supervisor focus groups, two educational pieces were developed immediately. These included a glove use animation for retail foodservice employees and a glove publication for supervisors. In-depth interviews were completed with four upper level managers and findings were compared with those from employee and supervisor focus groups. A comprehensive analysis was done using all data, qualitative and quantitative. Based on this comprehensive analysis, two areas were targeted for the supervisor's educational modules: 1)Communication and 2)Recognition and Discipline. The modules focus on motivating employees to follow safe food handling practices through communication or recognition and discipline. Each training module incorporates various learning methods and tools such as case studies, standard operating procedures or best practices, and an interactive audio/visual presentation. A press release on December 8, 2009 promoted the project. In year three, we developed a pre-post test assessment and pilot tested it with future managers. A 4-step evaluation process was used for the modules: Communication Module and Recognition and Discipline Module. During the fourth year, we completed the module review process, made modifications to modules as needed, disseminated the modules to future and current managers, posted the modules on the web, publicized availability of the modules, and presented and published findings. PARTICIPANTS: Susan W. Arendt (PI), Served as lead on all documentation related to the project including: ISU Human Subjects forms, expense approval. Served as primary contact for subcontractor, consultant and for others interested in the project. Conducted interviews with the media. Hired and trained graduate assistants. Guided and monitored graduate assistants' and grant coordinator's work. Led project team meetings. Analyzed and interpreted data. Served as moderator for focus groups. Took leadership role as first or second author on manuscripts. Presented work at meetings and conferences. Catherine Strohbehn (Co-PI), Served as liaison with Iowa Food Safety Task Force and ISU Families and Extension. Assisted with interviewing, hiring, and training graduate assistants. Served as moderator for focus groups. Analyzed and interpreted data throughout the project. Assisted with questionnaire development, administration, and analysis. Led development of Extension Glove Publication and Flash Animation. Facilitated distribution of Glove Publication to retail foodservices by state health inspectors and to FDA inspectors. Promoted materials at SNA and NRA. Assisted with training module development. Was an intrigue part of rolling out the modules to managers. Contributed to the development of manuscripts. Co-presented project findings at professional conferences. Janell Meyer (Grant Coordinator), Handled all administrative duties. Overall management of project files. Coordinated focus groups. Assisted with data analysis. Reviewed and edited documents. Coordinated modules roll out to managers. Served as primary contact for graphic/web designer. Sent out press releases. Contributed to publications and presentations. Graduate Assistants, Assisted with data collection and analysis. Assisted with manuscripts, presentations and posters. Jason Ellis (Subcontractor), Served as liaison between project team and Nebraska Extension personnel. Assisted with questionnaire development and distribution. Assisted with data analysis. Contributed as author on publications. Kevin Roberts, served as liaison between project team and Kansas State University. Conducted Kansas based focus groups. Assisted with data collection and analysis. Facilitated testing of modules at Kansas State University. Contributed as author on publications. Partner Organizations: ISU Families Extension, ISU Dietetic Internship Program, Mercy Medical Center, University of Nebraska - Lincoln, Kansas State University, Iowa Food Safety Task Force. Collaborators and contacts: Other faculty in ISU's Department of Apparel, Educational Studies and Hospitality Management Training. Various commercial and noncommercial foodservice operations throughout the United States (unable to give specific names due to confidentiality requirements).Collaborators and contacts: University of Costa Rica Training or professional development: The core research team members attended pre-conference workshops at the Food Safety Education Conference. The graduate student obtained training on Atlas.ti software. The grant coordinator completed her Sponsored Programs Education and Certification Sessions, training offered at ISU. TARGET AUDIENCES: Target audiences:The modules are targeted toward foodservice supervisors/managers in retail foodservice operations. It is expected that the supervisors/managers have basic food safety knowledge so that they can use the new knowledge from the training module to motivate their employees to follow safe food handling practices. Efforts:Formal classroom presentations were given to more than 125 hospitality management and dietetic students. Manager training on campus with the module toolkit occurred in October of 2010. 41 foodservice supervisors/managers (18 Commercial, 22 Non-commercial and one representative from the IRA) from around Iowa participated. Additionally, information was disseminated at the National Restaurant Association Annual Meeting in May, 2011. PROJECT MODIFICATIONS: A no cost extension of one year was granted. The extension did not change the scope of the work. All phases of the project have been completed.
Impacts
The major outcome of this project was the development of Your Motivational Toolkit which is posted at http://www.extension.iastate.edu/foodsafety/toolkit/. The toolkit web site has had 3283 visits and 64,331 downloads during the period December 2010 through July 2011. The project started with an initial news release which resulted in media interviews and industry requests for information. A questionnaire was developed and pilot tested. The identified constructs of internal motivation fit with those from the preliminary model's six constructs: establish policy, expect accountability, serve as role model, control rewards & punishment, provide training, and provide resources. Due to feedback received, six questions were added to the questionnaire to address internal motivation. Pilot testing of these additional internal motivation questions was done. Based on results of this second pilot test, the final questionnaire for testing of the proposed model was modified. Researchers attended trade shows, including National Restaurant Association and the School Nutrition Association Annual Conference, to collect data using this final questionnaire. Additional trade show commitments were secured for remaining data collection. Upon completion of data collection, additional model testing was done. As a result of this phase of the study, a valid and reliable questionnaire was developed that can be used to assess employee motivation. Of the 406 returned final questionnaires, 311 were usable (60%). The four factor model (Factor 1: Communication, Factor 2: Rewards/Punishment, Factor 3: Internal Motivators, and Factor 4: Resources) produced reliability coefficients within acceptable range (Cronbach's alphas: .91-.97). These results were then used to determine which supervisor training modules to develop. The glove animation was developed in English and Spanish versions. Evaluation of this animation indicates it is a useful and valuable tool. Through the Iowa Food Safety Task Force, 2000 glove publications were distributed to state health inspectors and DIA inspectors for dissemination to retail foodservices. The Glove Publication and Animation were both promoted in a Team Nutrition DVD for school foodservice directors in the state of Iowa. Two training modules, incorporating multiple components (presentation on DVD, assessments, checklists, case studies and standard operating procedures/best practices) and targeting individuals with varied learning strategies were developed as the final product of this research. All materials developed are available at the ISU food safety website. Throughout the project, results have been disseminated at conferences and meetings thus impacting over 500 conference/meeting participants. Multiple stakeholder groups have been target through dissemination at the Food Safety Education Conference in March, 2010; FSMEC, March 2011; NACUFS, March 2011; NRA, May, 2011; SNA July, 2011, and ICHRIE, July 2011.
Publications
- Arendt, S., Ellis, J., Roberts, K., Paez, P., and Strohbehn, C. (2012). Conducting qualitative research in foodservice organizations: Challenges and strategies. International Journal of Contemporary Hospitality Management Special Issue: How Can We Address Contemporary Hospitality Research Issues Through Qualitative Research.(in press)
- Arendt, S., Ellis, J., Strohbehn, C., and Paez, P. (2011). Development and use of an instrument to measure retail foodservice employees' motivation for following food safety practices. Journal of Foodservice Business Research,14, 68-85.
- Arendt, S., Strohbehn, C., and Meyer, J. (2010). Motivators for foodservice employees to handle food safely: A tested model. Food Safety Education Conference, Atlanta, GA. March, 2010. Peer Reviewed Presentation. Available at: http://www.fsis.usda.gov/News & Events/2010 FSE Conference Presentations/index.asp#top
- Arendt, S., Strohbehn, C., and Meyer, J. (2010). Your Motivational Toolkit-Communication and Recognition & Discipline. Available at: http://www.extension.iastate.edu/foodsafety/toolkit/.
- Ellis, J., Arendt, S., Strohbehn, C., Meyer, J., and Paez, P. (2010). Varying influences of motivation factors on employees' likelihood to perform safe food handling practices because of demographic differences. Journal of Food Protection, 73, 2065-2071.
- Meyer, J., Arendt, S., and Strohbehn, C. (2011). Motivating staff to keep food safe. Dietary Manager Magazine, April 2011, 30-33.
- Roberts, K., Arendt, S., Strohbehn, C., Ellis, J., and Paez, P. (2011). Educating future managers on how to help motivate employees to follow food safety practices. International Council on Hotel, Restaurant, and Institutional Education. Denver, CO. July, 2011.
- Roberts, K., Arendt, S., Strohbehn, C., Ellis, J., and Paez, P. (2012). Educating future managers on how to help motivate employees to follow food safety practices. Journal of Foodservice Management and Education.(in press)
- Strohbehn, C., Arendt, S., Meyer, J., and Paez, P. (2009). Glove Use - Why, When, What. English and Spanish versions. Available at: http://www.extension.iastate.edu/foodsafety/presentations/gloves.cfm.
- Strohbehn, C., Meyer, J., Arendt, S., Paez, P., and Ellis, J. (2009). What managers need to know: Glove use in retail foodservice establishments, Iowa State University Extension Publication, PM 2070.
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Progress 09/01/09 to 08/31/10
Outputs
OUTPUTS: The objectives for the third year were: Continue Module Development, Pretest Educational Modules for Supervisors/Managers and Dietetics/Hospitality Management Students and then Implement and Evaluate the Training Modules. The following steps were identified to achieve this objective: 1. Develop and validate pre-post knowledge and attitudes questionnaire (Completed December, 2009) 2. Review by knowledgeable colleagues (Completed April, 2010). 3. Interviews with supervisors/managers and dietetics/hospitality management students to evaluate cognitive and motivational qualities (Completed June, 2010). 4. Small pilot study with supervisors/managers in commercial and non-commercial foodservice operations (Completed July, 2010). 5. Experts performed a final check of the training modules to verify content and process.(Completed August, 2010) 6. Provide training modules to university hospitality/dietetics students and retail foodservice supervisors/ managers (Started August, 2010). We developed a pre-post test assessment and pilot tested it with future managers. A 4-step evaluation process was used for the two modules: Communication Module and Recognition and Discipline Modules. Modules were developed based on earlier work from this project. First, four colleagues evaluated the modules. Second, two supervisors and two dietetics/hospitality management students reviewed the modules and were interviewed to obtain verbal feedback about the modules. Third, a small pilot test was completed with two noncommercial foodservice managers and two commercial foodservice managers. Fourth, and finally, experts; two experts who are not involved in the study, two foodservice managers and two dietetics/hospitality educators, reviewed the modules and provided feedback. At each step, results were discussed by the team and modifications were made to enhance content and delivery. PARTICIPANTS: Susan W. Arendt (PI), Served as lead on all documentation related to project including: ISU Human Subjects approvals, expense approvals, UNL subcontract termination, consultant bills, and assistantship hours. Served as primary contact for consultant. Took lead role on development of knowledge and attitude pre-post assessment; worked with ISU Office of Distance Education and Technology to develop the instrument on-line. Conducted interviews with students and foodservice supervisors. throughout the state. Presented at Food Safety Education Conference. Served as primary contact for others interested in the project. Guided and monitored graduate assistants' and grant coordinator's work. Led project team meetings. Took second author role on second manuscript (currently in press) and lead role on third manuscript (currently in preparation phase). Catherine Strohbehn (Co-PI), led the development of the standard operating procedures and best practices section of the training modules. Assisted with interpretation of data received during 4-phase evaluation process. Liasoned with Iowa Food Safety Task Force and ISU Families and Extension. Attended NRA. Contributed to development of second manuscript. Contributed to project meetings. Janell Meyer (Grant Coordinator), Handled all administrative duties including module component revisions and printing, scheduling meetings and travel, and purchasing. Overall management of project files. Reviewed and edited all documents including module components. Served as primary contact for graphic designer. Paola Paez (Graduate Assistant), Assisted with all data entry and analysis. Assisted with manuscripts. Developed slides for Food Safety Education Conference presentation. Contributed to project meetings. Changes were made to project personnel. The subcontract was terminated with University of Nebraska-Lincoln effective November 30, 2009. The work identified for the subcontractor was done at ISU. Partner Organizations: ISU Families Extension, ISU Dietetic Internship Program, Mercy Medical Center, University of Nebraska - Lincoln, Kansas State University, Iowa Food Safety Task Force. Collaborators and contacts: Other faculty in ISU's Department of Apparel, Educational Studies and Hospitality Management Training or professional development: Core research team members attended pre-conference workshops at the Food Safety Education Conference. The grant coordinator completed her Sponsored Programs Education and Certification Sessions, a free training offered at ISU. TARGET AUDIENCES: The modules are targeted towards foodservice supervisors/managers in retail foodservice operations. It is expected that the supervisors/managers will have basic food safety knowledge so that they can use the new knowledge from the training module to motivate their employees to follow safe food handling practices. Efforts: Formal classroom presentations were given to hospitality management and dietetic students as well as practitioners. Additionally, information was disseminated at the National Restaurant Association Annual Meeting in May, 2010. PROJECT MODIFICATIONS: A no cost extension of one year was granted. The extension does not change the scope of the work. Final phases of the project will be completed in the upcoming year.
Impacts
A final product is the major outcome from this phase of the work. Two training modules, incorporating multiple components (presentation on DVD, assessments, checklists, case studies and standard operating procedures/best practices) and targeting individuals with varied learning strategies were developed. Results from earlier phases of this project were disseminated at the Food Safety Education Conference in March, 2010; approximately 30 conference goers attended the presentation.
Publications
- Arendt, S., Strohbehn, C., and Meyer, J. (2010). Motivators for Foodservice Employees to Handle Food Safely: A Tested Model. Food Safety Education Conference, Atlanta, GA. March, 2010. Peer Reviewed Presentation. Available at: http://www.fsis.usda.gov/News_&_Events/2010_FSE_Conference_ Presentations/index.asp#top
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Progress 09/01/08 to 08/31/09
Outputs
OUTPUTS: The objective for the second year was: Develop Educational Modules for Supervisors/Managers and Dietetics/Hospitality Management Students. The following steps were identified to achieve this objective: 1.Test the proposed model of employee motivation (Completed July, 2009) 2. Determine content of educational materials, based on the theoretical model (April, 2009) 3. Conduct focus groups with foodservice employees to determine perceptions of role of supervisor (Completed November, 2008) 4. Conduct focus groups of front line foodservice supervisors/managers to verify content and determine delivery preferences (Completed April, 2009) 5. Conduct interviews with upper level management to verify content and determine delivery preferences (Completed May, 2009) 6. Develop educational modules content and strategies (Started August, 2009) We tested the proposed model of employee motivation by distributing questionnaires to 517 foodservice employees nationally. Employee focus groups were conducted throughout Iowa; the focus groups were conducted based on age ranges to avoid generational differences and included thirty-two focus group participants. Following employee focus groups, four front line supervisor focus groups were conducted in Iowa and Kansas with a total of thirty-six focus group participants. Based on findings from the employee and supervisor focus groups, two educational pieces were developed immediately. These included a glove use animation for retail foodservice employees and a glove publication for supervisors. Indepth interviews were completed with four upper level managers and findings were compared with those from employee and supervisor focus groups. A comprehensive analysis was done using all data, qualitative and quantitative, collected for this project. Based on this full analysis, two topic areas where targeted for the supervisor educational modules: Communication and Rewards and Discipline. To date, researchers have aggressively worked on developing two training modules. One module will focus on communication as a means to motivate employees and the other will focus on rewards and discipline as a means to motivate employees to follow safe food handling practices. Each training module will incorporate various learning tools such as case studies, standard operating procedures or best practices, and an interactive audio/visual presentation. A 4-step evaluation process is planned and scheduling for this has started. Modules will be revised based on feedback received at each step of the evaluation process. Results of the work to date have been disseminated through several venues including: ISU food safety website, NRA Annual Meeting, and PD Meeting. A press release came out 12/8/2009 promoting the project. PARTICIPANTS: Susan W. Arendt (PI), Served as lead on all documentation related to project including: ISU Human Subjects forms, expense approval, UNL subcontract, consultant bills, assistantship hours. Served as primary contact for subcontractor and consultant. Hired graduate assistant for Fall 2008 through Spring 2010. Analyzed and interpreted data from questionnaires. Served as moderator for four employee focus groups held throughout the state. Participated in PD Meeting in July and presented poster. Verified transcribed audiotapes of focus groups. Analyzed and interpreted data from focus groups. Served as primary contact for others interested in the project. Guided and monitored graduate assistant's and grant coordinator's work. Led project team meetings. Took leadership role on first manuscript. Catherine Strohbehn (Co-PI), Analyzed and interpreted data from focus groups. Assisted with focus group data collection. Served as moderator and assistant moderator for focus groups. Provided input into questionnaire administration protocol and analysis. Led development of Extension Publication: Glove Use in Retail Foodservice Establishments. Led development of Flash Animation posted on ISU Food Safety Project web site Glove use for retail food handlers (English and Spanish versions). Liasoned with Iowa Food Safety Task Force for distribution of Glove Publication to retail foodservices by state health inspectors and provide at regional meeting of FDA inspectors. Attended NRA and SNA shows to promote Glove Publication and Animation. Contributed to development of first manuscript. Janell Meyer (Grant Coordinator), Handled all administrative duties including questionnaire revisions and printing, scheduling meetings and travel, and purchasing. Overall management of project files. Recruited participants and assisted at focus groups. Coordinated all focus groups. Assisted with qualitative data analysis. Reviewed and edited all documents including manuscripts and Glove Publication. Paola Paez (Graduate Assistant), Assisted with focus group participant recruitment. Served as assistant moderator for three focus groups. Transcribed employee focus group audio tapes. Entered data and analyzed for final questionnaire development. Translated Yuck photos from English to Spanish. Analyzed focus groups using Atlasti, qualitative software. Ran frequencies of focus groups demographics. Assisted with manuscript. Developed poster for USDA meeting. Jason Ellis (Subcontractor), Served as liaison between project team and Nebraska extension personnel. Provided constructive feedback on pilot questionnaire and final questionnaire during development stages. Distributed and collected final questionnaires at Nebraska locations. Assisted with focus group analysis. Participated in team meetings. Partner Organizations:ISU Families Extension, University of Nebraska - Lincoln, Kansas State University, Iowa Food Safety Task Force. Collaborators and contacts:ISU department of Human Development and Family Studies, Other faculty in AESHM. Training/professional development: Atlasti software professional development for graduate student, Undergraduate training with glove use flash animation. TARGET AUDIENCES: Retail foodservice employees both English and Spanish speaking as well as low literacy groups, retail foodservice managers and supervisors, indirectly consumers are able to view information from food safety project web page. Efforts: Formal classroom presentations to dietetic and hospitality management students and practitioners, development and posting of the glove use flash animation on the food safety project web site , glove publication and flash animation awareness at NRA and SNA conferences 2009. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Of the 406 returned questionnaires, 311 were usable ( 60%). The four factor model (Factor 1: Communication, Factor 2: Rewards/Punishment, Factor 3: Internal Motivators, and Factor 4: Resources) produced reliability coefficients within acceptable range (Cronbach's alphas: .91-.97). These results were then used to help determine which supervisor training modules to develop. The glove animation was developed in English and Spanish versions. Evaluation of this animation indicates it is a useful and valuable tool. Two thousand glove publications have been distributed to state health inspectors and DIA inspectors through the Iowa Food Safety Task Force. The Glove Publication and Animation were both promoted in a Team Nutrition DVD for school foodservice directors in the state of Iowa. The animation and glove publication are publically available at the ISU food safety website.
Publications
- Strohbehn, C., Meyer, J., Arendt, S., Paez, P., and Ellis, J.(2009). What managers need to know: Glove use in retail foodservice establishments, Iowa State University Extension Publication, PM 2070.
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Progress 09/01/07 to 08/31/08
Outputs
OUTPUTS: The objective for the first year was: Develop and test a theoretical model to explain foodservice employees' motivation for following safe food handling practices. The following steps were identified to achieve this objective:1.Refine theoretical model of motivation developed through pilot test (Completed October, 2007) 2.Develop measurement scales to test theoretical model (Completed November, 2007) 3.Test the measurement scales to determine validity and reliability (Completed March, 2008) 4.Test the proposed model of employee motivation (Began May, 2008) We conducted preliminary data collection at 11 commercial and noncommercial foodservice operations and 14 food safety training classes in Iowa and Nebraska to test the measurement scales. This resulted in 210 total usable questionnaires (goal was 200 questionnaires). Both Spanish and English versions of the questionnaire were used. News release about grant was posted to ISU food safety website (http://www.extension.iastate. edu/FoodSafety/) in September 2007. PARTICIPANTS: Susan W. Arendt (PI): Served as lead on all documentation related to project including: ISU Human Subjects forms, expense approval, UNL subcontract, consultant bills, graduate assistantship work hours. Acted as liaison between project team and AESHM Chair at ISU. Served as primary contact for subcontractor and consultant; Interviewed, hired, trained graduate assistant for Spring 2008; Developed pilot questionnaire and final questionnaire; Participated in data collection at NRA trade show; Analyzed and interpreted data from pilot tests; Served as primary contact for others interested in the project; Conducted interviews with media; Conducted second pilot for questionnaire after external motivator questions were added; Contributed to meeting with consultant on August 8th for strategy development for focus group recruitment, show rate, and execution success; Guided and monitored graduate assistant's work; Led project team meetings (held at least monthly). Acted as lead for annual report Catherine Strohbehn (Co-PI): Contacted multiple organizations and individuals for data collection sites and trade show opportunities; Provided constructive feedback on pilot questionnaire and final questionnaire during development stages; Conducted data collection at NRA and SNA trade shows; Conducted interviews with media; Interviewed, hired, trained graduate assistant for Spring 2008; Analyzed and interpreted data from pilot tests; Contributed to monthly project meetings; Contributed to meeting with consultant on August 8th for strategy development for focus group recruitment, show rate, and execution success. Jason Ellis (Subcontractor): Served as liaison between project team and Nebraska extension personnel; Completed all necessary paperwork related to project (ie. Human Subjects for ULN); Provided constructive feedback on pilot questionnaire and final questionnaire during development stages; Analyzed and interpreted data from pilot tests; Contacted organizations and individuals for data collection in Nebraska; Conducted data collection in Nebraska for pilot questionnaire; Participated in monthly team meetings and traveled to Iowa for collaborative "in person" meeting held in May. Janell Meyer (Grant Coordinator): Handled all administrative duties including questionnaire revisions and printing, scheduling meetings and travel, purchasing; Overall management of project files including data files, Human Subjects files, completed questionnaires, budget/expenses, and meeting minutes. Contributed to monthly project meetings; Recruited sites for pilot data collection in Iowa; Conducted pilot data collection at sites in Iowa Siti Fatimah Mohamad (Graduate Assistant): Data entry and analysis for pilot tests for employee questionnaire; Developed Food Safety article library for use by all team members; Researched qualitative software programs; Assisted with questionnaire printing and other administrative duties as needed TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The initial news release resulted in media interviews and industry requests for information (i.e. Food Quality Magazine and Target Corporation). Data analysis of pilot data revealed questionnaire reliability (cronbach alpha =.85 -.92 for the constructs identified). The identified constructs of internal motivation fit with those from the preliminary model (six constructs: establish policy, expect accountability, serve as role model, control rewards & punishment, provide training, and provide resources). Due to feedback received, six questions were added to the questionnaire to address external motivation. Pilot testing of these additional external motivation questions was done with 52 foodservice workers at one location. Based on results of this pilot test, the final questionnaire to test the proposed model was modified. To date, researchers have attended several trade shows, including National Restaurant Association and the School Nutrition Association Annual Conference to collect data using this final questionnaire. Over 50% of the 300 questionnaire goal has been collected. Additional trade show commitments have been secured for remaining data collection. Upon completion of this data collection, additional model testing will be done. As a result of this phase of the study, a valid and reliable questionnaire has been developed and can be used to determine employee motivation. This questionnaire could be used as an assessment tool in foodservice operations and guide training needs of employees and supervisors in retail foodservice.
Publications
- No publications reported this period
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