Categorization of skills and job description information

Categorization of skills and job description information for dietitians Foodservice employees by Wdorker oriented Job Analysis Methodology.

Cha JA IS Yang, Yu TY.

Department of Food and Nutritiona, Kijeon Wonmen Junior College, in Seoul, Korea.
Department of Food and Nutrition, Yonsei University, Seoul, Korea.
Department of Industrial Psychology and Organzational, Kwangwoon University, Seoul, Korea.

The characteristics of jobs and skills of employees in 285 dietitians food were studied by worker-oriented analysis methodology posts. The objectives of this study were the following: a) determining the knowledge, skills, abilities and other characteristics (KASO) needed for dietitians in two types of groups catering employee (self-managed vs. contracted), b ) classify items KASO by factor analysis and c) provide information on jobs and job descriptions for dietitians employed in food. The analysis questionnaire consisted of questions concerning articles KASO 134. The questionnaire was sent to 250 dietitians who are members of the Korean Association Dietetic Practice Group of self-managed food (group A) and 250 dietitians who work in catering companies under contract (Group B). Completed questionnaires were received from 285 dietitians (121 self-managed, 164 contracts), with response rates of 57%. Statistical analysis of data was performed using SPSS software / win and the SAS / win packages. The results of this study can be summarized as follows. 1) For the factor analysis, KASO 134 items have been grouped into 6 categories: the first menu dietary tasks concerning the management and administrative work regarding the merchant, "" dietary primary tasks pertaining to procurement and purchasing of food and supplies of food and control of production and services, "" Primary tasks regarding dietary facility, sanitation and safety control "," secondary tasks concerning dietetic nutrition education and research ' 'secondary dietary tasks concerning the management of food service operations and human attributes. "2) Analysis of the total scores (mean scores level in the frequency, intensity and entry requirements of KASO points in 6 categories), group A the highest priority placed on showed "the attributes of man", "procurement and the purchase of food and supplies and the production of flour And Control Service , "" menu management and administration with regard to the merchants of work ", while the group B showed the highest priority placed on the attributes of man", "restore operation, management '.