Appraisal of School Lunch Programs. II. Changes in Management Practices after In-Service Training

1953 ◽  
Vol 29 (11) ◽  
pp. 1113-1117 ◽  
Author(s):  
Jessie Craig Obert ◽  
Mary Brown Patton
Author(s):  
Kijpokin Kasemsap

This chapter introduces the practices of Total Quality Management (TQM) in multinational corporations, thus explaining the history, overview, concept, and the various components of TQM. TQM practices and organizational culture, TQM practices and organizational performance (in terms of quality data and reporting, supplier quality management, product and service design, and process management), and the practical application of total quality management in service and manufacturing sectors are discussed. This calls for a change on the part of organization stakeholders to adopt these new practices through an effective in-service training for managers and staff to adequately put these principles into practice and by adopting an effective utilization of human resources to initialize and maintain the attempts to create a dynamic quality system. The chapter argues that applying total quality management practices in multinational corporations will significantly enhance organizational performance and achieve business goals in the global business environment.


2020 ◽  
pp. 105984052092850
Author(s):  
Natoshia Askelson ◽  
Grace Ryan ◽  
Patrick Brady ◽  
Cristian L. Meier ◽  
Patti Delger ◽  
...  

The National School Lunch Program provides nutritious and inexpensive lunches, but low participation and food waste are challenges in many schools. Interventions aim to improve participation in the program, but little is known about how students’ perceptions affect their participation. This study explored how middle school students in a rural state perceive school food service staff, food served, and lunchroom atmosphere. An online survey was administered to middle school students at six schools participating in a larger lunchroom intervention. Mean perception scores were calculated for all measures. Multilevel logistic regression was used to examine the relationship between perceptions and consumption. Overall perceptions of staff, food, and atmosphere were positive, and students classified as school lunch eaters had more positive perceptions in all three areas than noneaters. Interventions to increase participation in school lunch programs and promote consumption of healthy food items should address multiple factors that contribute to school lunch participation.


2020 ◽  
Vol 90 (9) ◽  
pp. 718-723
Author(s):  
Carmen Byker Shanks ◽  
Katie Bark ◽  
Molly Stenberg ◽  
Janet Gamble ◽  
Courtney Parks

2018 ◽  
Vol 60 (5) ◽  
pp. 52
Author(s):  
Adekunle Olaifa ◽  
Romona D. Govender ◽  
Andrew J. Ross

Background: Healthcare generates a large amount of healthcare waste (HCW), which is complex to manage because of its variety and potential to create health and safety hazards if improperly handled. It is essential that healthcare workers have appropriate knowledge of and adhere to proper disposal methods for each category of HCW.Aim: The aim of this study was to assess the knowledge, attitudes and practices of staff working at a district hospital about HCW management, and measure associations between these variables. Setting: The setting for this study was a district hospital in KwaZulu-Natal province.Methods: This was an observational descriptive study among 241 professional and non-professional staff. Data were collected using a questionnaire and analysed using the Statistical Package for the Social Sciences.Results: Knowledge of HCW management was generally inadequate, with 42.7% of the participants scoring ‘poor’ overall. Just over half of the participants reported a good attitude towards the appropriate disposal of HCW but only 53.9% demonstrated good HCW management practices. There was a significant (p 0.05) relationship between knowledge and practice and between attitudes and practices (p 0.05).Conclusion: Appropriate training and supervision in HCW management as well as relevant and ongoing in-service training is needed to ensure appropriate knowledge, attitudes and safe practice among all members of staff. As poor practices have been reported on a number of occasions from different hospitals in South Africa, relevant training must also be introduced or improved at undergraduate level.


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