Dietetics and foodservice personnel are ready for team problem solving.
OBJECTIVE
To determine the readiness of dietetics and foodservice personnel for contributing to team problem solving.


METHODS
A descriptive, correlation study in which a five-part questionnaire was designed to collect data.


METHODS
Dietetics and foodservice personnel (n = 632) in eight hospital settings; 321 subjects (51%) volunteered to participate.


METHODS
Statistical data to summarize demographic information and two-way analysis of variance with a Scheffe post hoc analysis was used to investigate differences between dietetics and foodservice personnel on each of the subscales.


RESULTS
In general, all respondents were somewhat oriented toward group problem solving and were confident in their problem-solving skills. Problem-solving expertise within the organization decreased for the respondents as the problem moved from their direct work areas to the organization level. Dietitians displayed higher self-efficacy in contributing to problem-solving teams than did foodservice personnel, indicating a 75% chance that they would contribute whereas all other respondents indicated a 50% chance of contributing.


CONCLUSIONS
The results of this study generate optimism for involving all dietetics and foodservice personnel in team problem solving. However, training activities are needed for both foodservice personnel and dietetics professionals.
Wolf
K N
KN
Medical Dietetics Division, Ohio State University, Columbus 43210-1234, USA.
Schiller
M R
MR
D000704:Analysis of Variance; D003299:Cooperative Behavior; D004046:Dietetics / Q000379:methods*; D005521:Food Service, Hospital / Q000458:organization & administration*; D006126:Group Processes; D006801:Humans; D007206:Individuality; D009820:Ohio; D010348:Patient Care Team; D011340:Problem Solving; D012649:Self Concept; D011795:Surveys and Questionnaires