Cafeteria Personnel Responses to Culinary Training and School Salad Bars
Cafeteria Personnel Responses to Culinary Training and School Salad Bars
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DOI：
10.14485/hbpr.5.4.1
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发表时间：
2018-07-01
影响因子：
0.8
通讯作者：
Stewart, Mary Dunne
中科院分区：
文献类型：
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作者：
Bean, Melanie K.;Spalding, Bethany Brady;Stewart, Mary Dunne
我们调查了食堂工作人员对烹饪培训和沙拉吧的反应，这些学校为90%以上的少数民族学生提供服务。方法：我们采用了准实验设计，调查沙拉酒吧的看法之前和之后，他们的实施。食堂工作人员参加了厨师领导的烹饪培训，并完成了事后评估。经理们在安装沙拉吧之前和之后完成了调查。结果：我们有80%的响应率。管理人员（N = 16）对他们在增加水果和蔬菜供应方面的作用感到满意。自助餐厅的人员（N = 82）没有发现增加工作难度后，沙拉吧安装。更多的培训和人员配置可能会增强可持续性。结论：随着学校沙拉吧越来越受欢迎，并依赖自助餐厅工作人员实施，解决这些关键利益攸关方的关切可能会提高其可行性。
We examined cafeteria personnel's responses to culinary training and salad bars in schools serving >90% racial/ethnic minority students. Methods: We used a quasi-experimental design to survey perceptions of salad bars before and after their implementation. Cafeteria personnel participated in chef-led culinary training and completed post-assessments. Managers completed surveys before and after salad bars were installed. Results: We had a response rate of 80%. Managers (N = 16) were pleased with their role of increasing access to fruits and vegetables. Cafeteria personnel (N = 82) did not perceive increased job difficulty after salad bars were installed. More training and staffing might enhance sustainability. Conclusions: With the increasing popularity of school salad bars and reliance on cafeteria staff for their implementation, addressing these key stakeholders' concerns might enhance their feasibility.