TABLE 1. Demographic characteristics of participants (N = 169) Characteristic Gender (n = 169) Female Male Major (n = 168) Hotel, Restaurant, and Institution Management Other Classification status (n = 168) Freshman Sophomore Junior Senior Other Age (n = 168) 18–19 years 20–21 years 22–25 years 26–30 years 31–40 years Foodservice work experience (n = 168) Yes No Trained on topics (n = 169) Proper handwashing Preventing cross contamination Temperature danger zone Training locations Work Class Other Not Trained % 66.0 34.0 71.0 29.0 16.0 17.5 34.0 32.0 0.5 25.5 41.0 28.5 3.0 2.0 83.0 17.0 87.0 77.0 76.0 49.5 65.5 7.0 13.0 Note: The total is greater than 100% for both a “trained on topics” and “training locations,” as multiple responses were selected by some. FIGURE 2. Hypothesized model for role of supervision in employee motivation incentives were provided for participation. A total of 169 (100% response rate from students in class on the day of data collection) returned completed questionnaires. Quantitative data analysis for demographic variables was performed using SPSS (version 14.0, Chicago, IL). Data coding and entry were done according to procedures recommended by Dillman (7). Descriptive statistics (including means, standard deviations, and frequencies) were calculated for all closed-ended items on the questionnaire. Responses from the second section of the questionnaire were sorted (coded) and then categorized (themed) by four individuals with expertise in research and food safety. This is consistent with procedures recommended by Taylor and Bogdan (34). Theming among the different research- OCTOBER 2008 | FOOD PROTECTION TRENDS 707