@article{oai:tenshi.repo.nii.ac.jp:00000049,
 author = {YOSHIDA, Mayumi and 吉田, 真弓 and 岡部, 哲子 and OKABE, Tetsuko and 黒川, 正博 and 山部, 秀子 and YOSHIDA, Mayumi and 吉田, 真弓 and 岡部, 哲子 and OKABE, Tetsuko and クロカワ, マサヒロ and ヤマベ, シュウコ and YOSHIDA, Mayumi and 吉田, 真弓 and 岡部, 哲子 and OKABE, Tetsuko and KUROKAWA, Masahiro and YAMABE, Shuko},
 journal = {天使大学紀要, Bulletin of Tenshi College},
 month = {Mar},
 note = {P(論文), The "Foodservice Management Practicum Facility", which incorporates the HACCP system and matches the needs of the new curriculum, was recently completed. After completing a semester of Foodservice Management Practicum I, the contents of practical training for quantity cooking and meal services were reviewed, and in order to improve the curriculum, an evaluation of facility usage and the practical training system were conducted. 1. The facility was designed according to the "Quantity Cooking Sanitation Manual", and although the practicality of the facility was mostly favorable, minor adjustments, such as clarifying work areas in the main kitchen, are required. 2. By experiencing the work of both dietitians and cooks, students were able to appreciate both professions. This is an instructionally effective technique. 3. The results of bacteriological examinations showed that cutting boards, knives and sinks were not sufficiently cleaned. It will be necessary to more thoroughly guide and educate students about sanitary management. 4. With the current practical training system, students can perform the work of dietitians only twice, and as a result, it will be necessary to reorganize and reevaluate the practical training system so that students can more frequently experience a wider range of dietitian responsibilities.},
 pages = {73--89},
 title = {給食管理実習Iに関する検討 : 施設設備、大量調理・供食サービス実習を中心として},
 volume = {3},
 year = {2003},
 yomi = {ヨシダ, マユミ and オカベ, テツコ and クロカワ, マサヒロ and ヤマベ, シュウコ and ヨシダ, マユミ and オカベ, テツコ and ヨシダ, マユミ and オカベ, テツコ}
}