Increasingly, commercial food equipment manufacturers are producing products that operate using electronic touch controls and microprocessors to assist in the production of food. The purpose of this study is to determine if impediments of the transfer of information in the care, maintenance and most importantly use and operation of technologically advanced food service equipment exist. And, if in fact they do, what can be done to eliminate these impediments. It is the opinion of the author that there may lie an inherent rift between the advancement of technology on food service equipment and either the training that accompanies such equipment or skill level of today s food service worker. A 13 question survey instrument has been developed and administered via telephone interview to 50 respondents of which 46 participated resulting in a 92% response rate. The 46 respondents were selected from business reply cards that were included in electronically controlled food service equipment that they had purchased. This alleviated the possibility that any of the respondents were not familiar with this type of equipment and guaranteed that their answers were to be germane to the study. Data and statistical analysis have been collated by Minitab, a statistical analysis program, and its outcome can be found in the Findings and Analysis section of this study. From the sample of 46 participants, the survey showed that the average respondent was: 30 to 34 years of age, has had some college, in a middle management position, has been involved in the food service industry for 11 to 15 years, operates an ethnic theme restaurant, operates cooking equipment that has electronic touch controls, has had some form of training on the equipment with electronic touch controls, were trained at the place of business and were predominantly self-trained. The study recommends that operators of commercial food service equipment that has electronic touch controls be familiar with them and the current methods of training for them as these advancements are likely to become more complex as the equipment industry progresses.

Library of Congress Subject Headings

Food service--Equipment and supplies; Restaurants--Equipment and supplies

Publication Date


Document Type


Department, Program, or Center

School of Food, Hotel and Tourism Management (CAST)


Marecki, Richard


Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TX912 .M44 1996


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