STUDENT PERCEPTION OF LABORATORY EXPERIENCES IN QUANTITY FOOD PRODUCTION MANAGEMENT

Abstract

The purpose of this study was to assess students' perceptions of specific experiences in the quantity food production management laboratory course and to determine if these perceptions were significantly different between students whose experiences were under a two three-hour model and a one five-hour model per week. The study involved 172 students who were enrolled in school during spring semester 1988. A survey instrument was used to assess students' perceptions of experiences in areas of manager assignment, production assignment, use and care of equipment and service. Mean scores for importance to career goals of all major content areas combined was 3.9 on a scale of 1 = not important to 5 = essential. Mean scores for competence of all major content areas combined was 4.2 on a scale of 1 = poor to 5 = outstanding. Significant differences were revealed between the models for importance to career goals of manager assignment and service, and in competence in care of equipment.

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