On Review: Adult Training in Food Service:INSTRUCTORS GUIDE: ACCELERATED ADULT TRAINING PROGRAM FOR THE QUANTITY FOOD SERVICE INDUSTRIES, John M. Welch, Ph.D., University of Missouri Extension Division, Columbia, Missouri, 1963. Pp. 44. No price given
Abstract
On ReviewAdult Training in Food ServiceINSTRUCTORS GUIDE: ACCELERATED ADULT TRAINING PROGRAM FOR THE QUANTITY FOOD SERVICE INDUSTRIES, John M. Welch, Ph.D., University of Missouri Extension Division, Columbia, Missouri, 1963. Pp. 44. No price given SAGE Publications, Inc.1963DOI: 10.1177/001088046300400212 Leslie E.Bond U.S.N. Ret'd This instructor's guide is focused upon the training of unskilled personnel in basic quantity food preparation methods during a 78 clock-hour course. The curriculum presentation, laboratory outline, lesson-plan concept, and the format will be familiar to anyone who has been involved in the training of enlisted personnel following World War II. The only thing missing is the perennial training film. As stated, the principles delineated may be used in other vocational areas, not solely in quantity food preparation. The methods outlined have proven effective for the military in cramming a great many closely related facts into a vast number of people in the shortest possible time. And there is no apparent rea- son why properly trained instructors can't perform equally effectively for the food service industry during this critical time of skilled worker shortage. True, the military does have disciplinary control over trainees (fear of force motivation). Dr. Welch might well add a "carrot-on-the-stick" approach for