Answer to Question 1
D
Answer to Question 2
Evaluation is necessary to determine whether training in the kitchen has improved team
members' knowledge, skills, attitudes, and job performance related to total quality. Evaluation
of training is part of the cycle of the training process. Without it, the chef supervisor is unable to
determine if he or she has been simply spinning wheels. Evaluating is the final step before
reviewing and renewing training objectives and before starting the process again. Training is a
dynamic process. Its elements cannot be left for long without the possibility of their becoming
stagnant, outdated, inaccurate, or even harmful to the total quality efforts of the organization.
Additionally, team members do not always learn precisely what the training was intended to
teach them. Evaluating the impact of training on kitchen team job performance involves certain
basic questions:
Did training make a difference?
Is the team member able to perform the skills presented during the training
session?
How has training affected team attitudes?
Were interpersonal skills improved?
Were the resulting changes in team members worth the investment in
training?
Did team members provide suggestions for improving the training sessions?
Did training correct identified problems?
Were deficiencies related to method of training, content, format, and delivery
identified?
What recommendations are there for improvement?
Protostomic versus Deuterostomic development
How to use L’Hospital’s Rule to find the limit of a function (Part 1)
How to convert between imperial and metric units (Part 2)
Development of the Heart
Development of the Integumentary System
part