Browse > Article

Development of the Prototype Curriculum of Foodservice Systems Management Education based on Competency-Based Education Principles  

Yoon, Ji-Young
Publication Information
Journal of the Korean Home Economics Association / v.40, no.10, 2002 , pp. 1-16 More about this Journal
Keywords
foodservice systems management competencies; competency-based education; prototype curriculum model;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kane, M. T. Estes, C. A, Colton, D. A, & Eltoft, C. S. (1990). Role delineation for dietetic practitioners: Empirical result. J Am Diet Assoc., 90, 1124-1133   PUBMED
2 Clymer, E. S. (1996). A model master of science curriculum for education of health professionals: Instructional alternatives, implementation and evaluation plan. Nova Southeaster University; Dissertation
3 Gilmore, C. J., Maillet, J. O, Mitchell, B. E. (1997). Determining educational preparation based on competencies of entry-level dietetic practitioners. J Am Diet Assoc., 97, 306-316   DOI   ScienceOn
4 Jeon, Y. O. (1984). Business and industry foodservice and dietitians' practice. Sook-myung women's university; Dissertation
5 Loyd, M. S., & Vaden, A. G. (1977). Practitioners identify competencies for entry-level generalist dietitians. J Am Diet Assoc., 71, 510-517   PUBMED
6 Park, M. H. (1984). Research of dietitians in quantity foodservice: Dietitians in Kyung-Buk area. Nutrition and Dietetics in Korea, 58,14-19
7 Robinson, W. F. (1965). Your role in the continuing development of dietetics. J Am Diet Assoc., 47, 89-95   PUBMED
8 Seal, M. J., Spears, M. C., Vaden, A. G., & Hoyt, D. P. (1983). Graduate education in food service systems management: Clarifying the focus. J Am Diet Assoc., 83, 661-667   PUBMED
9 Shanklin, C. W & Dowling, R. (1995). Opportunities in commercial foodservice-the members' perspective. J Am Diet Assoc., 95, 236-238   DOI   ScienceOn
10 Snyder, J. R, Schiller, M. R, & Smith, J. L. (1985). A comparison of career-entry administrative competencies with skills required in practice: Implications for continuing education. J Am Diet Assoc., 85, 934-938   PUBMED
11 Tompkins, J., Laslovich, M. J., & Creene, J. D. (1996). Developing a competency-based MPA curriculum. Journal of Public Administration Education, 2(2), 117-140
12 Yang, I. S. (1992). Development education program for food and nutrition department and employment guidance. Higher Education, 56, 90-101
13 Yates,S. C., Shanklin C. W., & Gorman, M. A. (1987). Competencies of foodservice directors/ managements required in health care operations. J Am Diet Assoc., 87, 1636-1643   PUBMED
14 Wyatt III, R L., & Looper, S. (1999). So you have to have a portfolio: A teacher's guide to preparation and presentation. Thousand Oak, CA: Corwin Press, Inc
15 Spears, M. C. (1995). Foodservice organization: A managerial and systems approach, Englewood Cliff, NJ: Prentice Hall
16 Brown, G. & Irby, B. J. (1997). The Principal Portfolio. Thousand Oak, CA: Corwin Press, Inc
17 Foodservice Systems Management Education Council (1997). Evaluation strategies for entry-level competencies. Proceedings of the ninth biennial conference of the foodservice systems management education council. St. Louis
18 Shanklin,C. W, & Beach, B. L. (1980). Implementation and evaluation of a competency-based dietetic program. J Am Diet Assoc., 77, 450-455   PUBMED
19 American Dietetic Association (1983). Role delineation and verification for entry-level positions in foodservice systems management. Chicago: American Dietetic Association
20 Seo, J. S. (1995). A study on the improvement of curriculum in the junior college for the dietitians in accordance with job analysis. Annual Bulletin of Seoul Health Junior College, 15, 9-27
21 Lee, Y. N. (1990). A study on the actual conditions of the group foodservice. Nutrition and Dietetics in Korea, 119, 10-15
22 American Dietetic Association (1997). Accreditation/ approval manual for dietetic education program, 4th ed.. Chicago: American Dietetic Association.
23 Seidman, R H. (1998). Re-engineering four years of college into three: The makings of a competency-based three year bachelor's degree. American Educational Research Association Annual Meeting
24 Newby, T. J., Stepich, D. A, Lehman, J. D.,& Russel, J. D. (1996). Instructional technology for teaching and learning: Designing instruction, integrating computers, and using media. Englewood Cliffs, NJ: Prentice-Hall
25 Yang, I. S. (1991). Expectation of dietitians' roles for changing foodservice industry Nutrition and Dietetics in Korea, 132, 12-23
26 Chambers, D. W., Gilmore, C. J., Maillet, J. O., & Mitchell, B. E. (1996). Another look at competency-based education in dietetics. JAm Diet Assoc., 96, 614-617   DOI   ScienceOn
27 Yang, I. S. (1995). Foodservice industry 2000. Nutrition and Dietetics in Korea, 171, 19-23
28 Baek, H. Y. (1993). Developing dietetic education program for public health center. Nutrition and Dietetics in Korea, 152, 16-25
29 Diamond, R M. (1998). Designing & assessing course & curricula: A practical guide. San Francisco, CA: Jossey-Bass Publishers
30 Kemp, J. E., Morrison, G. R., & Ross, S. M. (1998). Designing effective instruction Englewood Cliffs, NJ: Prentice Hall
31 Smith, P. L. & Regan, T. J. (1993). Instructional design. New York, NY: Macmillan Publishing Company
32 Linnekohl, S. C., & Roach, F. (1983). Professional experience of recent graduates. J Am Diet Assoc., 81, 555-559
33 Tessmer, M. (1993). Planning and conducting formative evaluation. London, UK: Kogan Page
34 Digh, E. W. & Dowdy, R. P. (1994). A survey of management tasks completed by clinical dietitians in the practice setting. J Am Diet Assoc., 94, 1381-1384   DOI   ScienceOn
35 Yang, I. S. (1996). Present and future of contract foodservice management in Korea. Nutrition and Dietetics in Korea, 177, 16-26
36 Boudreaux, L. J. & Shanklin, C. W. (1991). Factors influencing success of dietitians employed in business and industry. J Am Diet Assoc., 91, 1227-1232   PUBMED
37 Cha, J. A. (1997). Competencies requirement for dietitians in business and industry. Nutrition and Dietetics in Korea, 188, 2-13
38 Gregoire, M. B. (1992). Dietetic education research. In Monson E, ed. Research: Successful approaches. Chicago: American Dietetic Association
39 Holmes, R. W. (1982). Essential competencies for baccalaureate dietetic program. J Am Diet Assoc., 81, 573-579   PUBMED