Evaluating sources of employee feedback in foodservice.
Foodservice supervisors and employees have different perceptions of the usefulness of sources of employee feedback. Supervisors tend to overestimate the usefulness of feedback to their employees and underestimate the impact of sources of feedback over which they do not have direct control. Supervisors must realize that feedback sources such as coworkers and the work itself are useful to employees and may affect employee performance. Frequent, specific feedback from the supervisor and linkage of formal rewards to performance are feedback strategies that could improve performance in foodservice.
Sneed
J
J
Department of Foods and Nutrition, University of Georgia, Athens 30601.
D000328:Adult; D005246:Feedback; D005260:Female; D005522:Food Services; D005845:Georgia; D006801:Humans; D008297:Male; D008875:Middle Aged; D010559:Personnel Management / Q000379:methods*; D012574:Schools; D011795:Surveys and Questionnaires