Friday, May 29, 2009
Five Minute University
For those who are old enough to remember earlier Saturday Night Live episodes, there was a character named Father Guido Sarducci who made regular guest appearances. He also used to do the campus tour with his one-man act and one of his most popular acts was the Five Minute University. If looking for a chuckle this afternoon check out the video at: http://www.youtube.com/watch?v=kO8x8eoU3L
Thursday, May 28, 2009
My Daughter is Not a Piece of Ass
I was very happy the day my oldest daughter informed me she was going to be a cashier/hostess for a local ethnic restaurant not too long ago. It was, and still remains, one of our favorite places to eat in town. So, I was delighted she would work for darn near family friends in the biz. As time went on she appeared less likely to want to go to her job although it seemed simple enough with her key tasks of seating guests, collecting payment, and grabbing to go orders from the kitchen. Not too demanding of a job in exchange for $7 an hour.
One day, upon answering the question, "So, how did your shift go?" after I picked her up from work I learned part of the overall problem. The problem was the cooks in the back of the house who created what amounted to a hostile work environment with their sexual commentary and faux advances on my daughter when all she was doing was picking up the carry out orders for customers. The problem was also the occasional male customer who thought it would be a good time to hit on a single, attractive, female cashier. My daughter.
So, the message for today is one that I spoke to a while ago on the post. While we cannot entirely control the unwanted sexual advances of the general public we can and must put an end to sexual harasssment in the foodservice industry. As it turns out it, leads to turnover and EEOC lawsuits among those who were harassed. In short, my daughter was not some piece of ass for the cooks in the back of the house; she was doing her job as cashier/hostess by getting a carryout order for some hungry customers wanting to pay for their food and enjoy it at home. I am also glad that she, like so many females, did not placate the ignorant cooks and "play along as if no big deal" only making matters worse.
Fortunately, my daughter was not totally turned off to the industry like countless other females who have been harassed in our testerone-driven foodservice industry, she has taken a job in a senior citizen home as a server in the resident dining room. She is not likely to be harassed by the residents for obvious reasons. Nor will she be harassed by others in the back of the house because they have a strong selection process and HR department that will not condone that behavior on the part of males or females. I wish there were more in our industry that could stake the same claim, perhaps many would stop whining about high industry turnover and the lack of females in upper management.
One day, upon answering the question, "So, how did your shift go?" after I picked her up from work I learned part of the overall problem. The problem was the cooks in the back of the house who created what amounted to a hostile work environment with their sexual commentary and faux advances on my daughter when all she was doing was picking up the carry out orders for customers. The problem was also the occasional male customer who thought it would be a good time to hit on a single, attractive, female cashier. My daughter.
So, the message for today is one that I spoke to a while ago on the post. While we cannot entirely control the unwanted sexual advances of the general public we can and must put an end to sexual harasssment in the foodservice industry. As it turns out it, leads to turnover and EEOC lawsuits among those who were harassed. In short, my daughter was not some piece of ass for the cooks in the back of the house; she was doing her job as cashier/hostess by getting a carryout order for some hungry customers wanting to pay for their food and enjoy it at home. I am also glad that she, like so many females, did not placate the ignorant cooks and "play along as if no big deal" only making matters worse.
Fortunately, my daughter was not totally turned off to the industry like countless other females who have been harassed in our testerone-driven foodservice industry, she has taken a job in a senior citizen home as a server in the resident dining room. She is not likely to be harassed by the residents for obvious reasons. Nor will she be harassed by others in the back of the house because they have a strong selection process and HR department that will not condone that behavior on the part of males or females. I wish there were more in our industry that could stake the same claim, perhaps many would stop whining about high industry turnover and the lack of females in upper management.
Wednesday, May 27, 2009
GROW YOUR OWN MENU: Gardening for Food Service Pros
If you are in the Santa Monica, CA area or would like to travel there in June contact Ryan Hoffman at 310-277-492 or ryan@growyourmenu.com, about a June 15, 22 & 20 workshop, from 9 am to 1 pm on gardening for foodservice pros. The description of the sessions is:
A failing global economy and an undeniable health crisis are forcing many people to seek innovative ways to save money and eat better. By learning to grow their own food product, food service professionals have a unique opportunity to attract customers by increasing the quality of their menus and decreasing the cost. From city rooftops, surrounding grounds and landscape to the sunny walls of their facilities, Grow Your Own Menu teaches the necessary skills to facilitate an edible garden and factor in food cost analysis.
For more information visit: www.growyourmenu.com
A failing global economy and an undeniable health crisis are forcing many people to seek innovative ways to save money and eat better. By learning to grow their own food product, food service professionals have a unique opportunity to attract customers by increasing the quality of their menus and decreasing the cost. From city rooftops, surrounding grounds and landscape to the sunny walls of their facilities, Grow Your Own Menu teaches the necessary skills to facilitate an edible garden and factor in food cost analysis.
For more information visit: www.growyourmenu.com
Tuesday, May 26, 2009
In-N-Out Burger a Highly Recommended Summer Read
In a former post I had made mention of the newly released book on the In-N-Out Burger chain. Now that I have read it from cover to cover I wholeheartedly recommend it for those teaching any aspect of foodservice management. The genius of the book is how the author weaves in the history of the rise of the franchised restaurant chain alongside the humble beginning of In-In-Out Burger at its first location in Baldwin Park, California, and the events that unfolded to make the chain the enigma it remains today with almost a cult-like following.
The core business values of the chain are truly what separates it from the rest. Take for example the chain's perception of the grill cooks. That position is not looked upon, as it is by others, as a low wage hamburger-flipping job. Rather, it is regarded as the altar upon which the entire In-N-Out business is built and the reason it is regarded as one of the most highly skilled, highly paid positions in the store. The chains growth is also a function of retaining and promoting dedicated employees. The chain adheres to this principle so well that it scaled back its growth strategy at one point because it was not able to put seasoned employees and managers into the new stores. I know of far too many chains "that got ahead of their skis" and gone from the American foodservice scene.
All in all this may be one of the best books I have read on a business that belongs to our industry. I have become such a fan that I believe the book is a must read for all culinary and hospitality students because it profiles what it takes to be successful in the foodservice industry and ways to avoid the traps that have sunk so many others along the way. Please be sure to share your sentiments on the book attached to this post or send it to me at lalopam@purdue.edu and I will post it to the blog.
The core business values of the chain are truly what separates it from the rest. Take for example the chain's perception of the grill cooks. That position is not looked upon, as it is by others, as a low wage hamburger-flipping job. Rather, it is regarded as the altar upon which the entire In-N-Out business is built and the reason it is regarded as one of the most highly skilled, highly paid positions in the store. The chains growth is also a function of retaining and promoting dedicated employees. The chain adheres to this principle so well that it scaled back its growth strategy at one point because it was not able to put seasoned employees and managers into the new stores. I know of far too many chains "that got ahead of their skis" and gone from the American foodservice scene.
All in all this may be one of the best books I have read on a business that belongs to our industry. I have become such a fan that I believe the book is a must read for all culinary and hospitality students because it profiles what it takes to be successful in the foodservice industry and ways to avoid the traps that have sunk so many others along the way. Please be sure to share your sentiments on the book attached to this post or send it to me at lalopam@purdue.edu and I will post it to the blog.
Thursday, May 21, 2009
Salute to Excellence?
Perhaps some of you have been to the Salute to Excellence in the past where the best of the best in our industry are celebrated on Saturday of the NRA show. This year had some interesting twists and would like to share them in this post.
The day began at the Hyatt Regency McCormick Place, which was different because the event is usually held all day at the Chicago Hilon and Towers. It opened with a very nice breakfast where students worked with mentors from the Women's Foodservice Forum to develop their "elevator speech" to be able to communicate something about themselves and their aspirations in foodservice while at their tables. They were given about 20 minutes to do so and then some volunteered to share their speeches and were quite impressive.
We then were treated to two hours of breakout sessions geared for faculty and students. The sessions for faculty started with a conversation about milennials and what that means for those who educate or employ them, which is a challenge as many of you may well know. The second session was a researcher from the NRAEF who gave a brilliant statistical analysis about the performance of the industry over the past 30 years and made projections into the future as to where the industry is heading. As you know, we are in the worst recession for the foodservice industry on record but things are expected to pick up by year's end. We also learned once again that those who have the lowest price points are doing better than those who are not, which is why we are seeing casual dining and higher offer value priced meals.
We then re-convened for a very nice plated lunch (chicken, of course) and then adjourned to the show which was easy for faculty and students to do as the Hyatt is connected to McCormick Place.
The most unusual twist to the show was the dinner at the Chicago Hilton and Towers. Typically the event starts with light hors d'oeuvres and an open bar and this year was no exception. The real twist was at dinner service. Typically there is a 3 course meal that is executed well by the staff at the Chicago Hilton and Towers and once dinner is over the group adjourns to the adjacent ballroom for a closing dessert reception. Not so this year.
Once the opening reception ended, we seated ourselves to our assigned tables. In front of us all we found a plexi-glass, three-tiered (like stair steps) platter (about 12" x 16") at our places. On the lower first tier was a slice of crusty bread, some olives, and two variations of hummus (perhaps a teaspoon each). On the second tier was about 2 oz of lamb, potatoes, and assorted vegetables. The third tier had some couscous and tabouli (each about a teaspoon each). And all the food was COLD. When some started to pick at their platters a member of our table said to stop as THAT WAS OUR THREE COURSE DINNER! It was not an unusual starter.
On the plus side, it made dinner service a breeze as the platters were pre-set and the staff only had to take them away when guests had finished their meal. On the other hand, those who had been to dinner before, especially given the pricetag to attend, were not amused at all due to the meager portion size. I myself LOVE lamb, but not when it is fatty and cut into cubes and cold. As we were dealing with dinner the honorees were trotted out one across the stage and honored in non-stop fashion to cut down on the time for the dinner.
Of concern to me at dinner was that the staff poured wine for everyone at the event. The problem being the majority of students present at dinner were not of age and whether they were or not they should have had to produce their identification to prove they were 21 or older before being served. Such was not the case.
Even more unusual, a charger was placed in front of us and then a martini glass containing a very tasty chocolate dessert was sent on top of it. Then racks of cupcakes and small desserts (built into tall slender 2 oz. shot glasses) were placed at different parts of the table similar to family style dinner service. We all looked at each other in amazement as dessert has never been served during the Salute to Excellence.
In place of the closing dessert reception was a two-hour open bar with a live band and large dance floor. The food for the reception was "sliders" and all the fixins. Many of those who attended the dinner were happy about this closing party while many were not amused at all and went home early.
There was alot to be learned from this event and much to be shared with you in this blog and my students when they return in the fall. I guess the moral being that change is good, especially when one could start and finish War and Peace during dinners past because they seemed to go on forever so the idea of streamlining service was a good one. On the other hand, the change may have been too radical and wound up creating guests that were deeply mystified and displeased given the pricetag of this historical event.
If you were there and I did not see you please add your commentary to this post.
The day began at the Hyatt Regency McCormick Place, which was different because the event is usually held all day at the Chicago Hilon and Towers. It opened with a very nice breakfast where students worked with mentors from the Women's Foodservice Forum to develop their "elevator speech" to be able to communicate something about themselves and their aspirations in foodservice while at their tables. They were given about 20 minutes to do so and then some volunteered to share their speeches and were quite impressive.
We then were treated to two hours of breakout sessions geared for faculty and students. The sessions for faculty started with a conversation about milennials and what that means for those who educate or employ them, which is a challenge as many of you may well know. The second session was a researcher from the NRAEF who gave a brilliant statistical analysis about the performance of the industry over the past 30 years and made projections into the future as to where the industry is heading. As you know, we are in the worst recession for the foodservice industry on record but things are expected to pick up by year's end. We also learned once again that those who have the lowest price points are doing better than those who are not, which is why we are seeing casual dining and higher offer value priced meals.
We then re-convened for a very nice plated lunch (chicken, of course) and then adjourned to the show which was easy for faculty and students to do as the Hyatt is connected to McCormick Place.
The most unusual twist to the show was the dinner at the Chicago Hilton and Towers. Typically the event starts with light hors d'oeuvres and an open bar and this year was no exception. The real twist was at dinner service. Typically there is a 3 course meal that is executed well by the staff at the Chicago Hilton and Towers and once dinner is over the group adjourns to the adjacent ballroom for a closing dessert reception. Not so this year.
Once the opening reception ended, we seated ourselves to our assigned tables. In front of us all we found a plexi-glass, three-tiered (like stair steps) platter (about 12" x 16") at our places. On the lower first tier was a slice of crusty bread, some olives, and two variations of hummus (perhaps a teaspoon each). On the second tier was about 2 oz of lamb, potatoes, and assorted vegetables. The third tier had some couscous and tabouli (each about a teaspoon each). And all the food was COLD. When some started to pick at their platters a member of our table said to stop as THAT WAS OUR THREE COURSE DINNER! It was not an unusual starter.
On the plus side, it made dinner service a breeze as the platters were pre-set and the staff only had to take them away when guests had finished their meal. On the other hand, those who had been to dinner before, especially given the pricetag to attend, were not amused at all due to the meager portion size. I myself LOVE lamb, but not when it is fatty and cut into cubes and cold. As we were dealing with dinner the honorees were trotted out one across the stage and honored in non-stop fashion to cut down on the time for the dinner.
Of concern to me at dinner was that the staff poured wine for everyone at the event. The problem being the majority of students present at dinner were not of age and whether they were or not they should have had to produce their identification to prove they were 21 or older before being served. Such was not the case.
Even more unusual, a charger was placed in front of us and then a martini glass containing a very tasty chocolate dessert was sent on top of it. Then racks of cupcakes and small desserts (built into tall slender 2 oz. shot glasses) were placed at different parts of the table similar to family style dinner service. We all looked at each other in amazement as dessert has never been served during the Salute to Excellence.
In place of the closing dessert reception was a two-hour open bar with a live band and large dance floor. The food for the reception was "sliders" and all the fixins. Many of those who attended the dinner were happy about this closing party while many were not amused at all and went home early.
There was alot to be learned from this event and much to be shared with you in this blog and my students when they return in the fall. I guess the moral being that change is good, especially when one could start and finish War and Peace during dinners past because they seemed to go on forever so the idea of streamlining service was a good one. On the other hand, the change may have been too radical and wound up creating guests that were deeply mystified and displeased given the pricetag of this historical event.
If you were there and I did not see you please add your commentary to this post.
Tuesday, May 19, 2009
Using Sustainability Principles to Conserve Human Resources
I gave a noon time presentation with Rich Ghiselli, the new department head in the HTM program at Purdue, today on using sustainability principles to conserve human resources. Restaurant operators and owners are using sustainability principles of reduce, reuse, recyle (I like to add respect) to conserve use of energy, food, etc., by doing things like install compact flourescent bulbs in the restaurant but have not connected those to their human resources. In our presentation we gave the statistics on labor, wages, and cost of turnover then we walked managers through the steps they can take to reduce turnover and it was interesting to those who attended. I believe the presentation will be available for purchase (as an audio) through National Restaurant Association, and I will load my powerpoint presentation by the end of the week as a pdf file for members to download from members area.
The show was the slowest I have seen it today. Not even the area high school or post-secondary culinary and hospitality students are walking through today like they normally do, which is a big day for Purde at our booth to recruit students.
More to follow from show once I get back and get rested.
The show was the slowest I have seen it today. Not even the area high school or post-secondary culinary and hospitality students are walking through today like they normally do, which is a big day for Purde at our booth to recruit students.
More to follow from show once I get back and get rested.
Monday, May 18, 2009
Fresh. Flavor. Hi-Tech. Green. Asian
Sorry for getting behind on the blog while attending the restaurant show in Chicago. There has really been a noteworthy shift on those companies that represent the future. The words in this blog title also pretty much summarize the main themes of products at this year's conference. Although attendance and the number of booths have dropped consideraby the show does have a lot of high quality exhibitors and attendees interested in the themes stated in the blog title.
I look forward to sharing what I have learned since my arrival to Chicago last Friday at the show upon my return to Purdue on Tuesday. There are lots of things I would like to share with those who unfortunately could not attend.
I look forward to sharing what I have learned since my arrival to Chicago last Friday at the show upon my return to Purdue on Tuesday. There are lots of things I would like to share with those who unfortunately could not attend.
Wednesday, May 13, 2009
Attendance Matters
I was at a presentation the other day on teaching and the speaker came to the subject of attendance. He asked us how it could be there is an attendance holiday in higher education? After all, attendance is taken every day for students attending K-12 education and then when students are in their careers their employer definitely tracks attendance. But for some reason far too many professors have no attendance policies in their classes.
That was when it hit me and I came off the fence on this issue. In my sales class there is a strict attendance policy because we do all the work that is needed to be done to put together a sales organization that sells a tangible product to the marketplace and does about $16,000 in revenues every semester. On the other hand, I have no formal attendance policy in my HR class but there is an assignment due for virtually every class meeting so not attending means students lose points on the worksheet, case study, guest speaker, and so forth.
Either way, from now on there will be a strict attendance policy in all my classes starting in the fall. I am going to work to advocate that my department do the same for all the classes taught in our curriculum. I urge you to do the same. There should be no attendance holiday for students -- the world does not work that way. Perhaps Woody Allen said it best, "Eighty percent of success is showing up!"
That was when it hit me and I came off the fence on this issue. In my sales class there is a strict attendance policy because we do all the work that is needed to be done to put together a sales organization that sells a tangible product to the marketplace and does about $16,000 in revenues every semester. On the other hand, I have no formal attendance policy in my HR class but there is an assignment due for virtually every class meeting so not attending means students lose points on the worksheet, case study, guest speaker, and so forth.
Either way, from now on there will be a strict attendance policy in all my classes starting in the fall. I am going to work to advocate that my department do the same for all the classes taught in our curriculum. I urge you to do the same. There should be no attendance holiday for students -- the world does not work that way. Perhaps Woody Allen said it best, "Eighty percent of success is showing up!"
Tuesday, May 12, 2009
Excellent Online Research Resource for Students
There are many instances where an instructor requires students to gather information about a particular company for a particular assignment as part of a particular course. Students may also do their own research on potential internship, job opportunities, etc. In either case, there is a great online resource to satisfy student-centered information searches through QSR Magazine, which is a publication dedicated to quick-service and fast-casual restaurant news and information. If going to the restaurant show in Chicago, QSR always has a booth so stop in and chat with the reps and pick up an issue. Either way, the online version is found at: http://www.qsrmagazine.com/
For students wanting to do information searches, the third column has a drop down box that allows visitors to "select a chain." If click on that icon, a complete list of restaurants that fall into the category of quick-service and fast-casual appears and you can scroll down to get news and information specific to that business.
See you at the Show!
For students wanting to do information searches, the third column has a drop down box that allows visitors to "select a chain." If click on that icon, a complete list of restaurants that fall into the category of quick-service and fast-casual appears and you can scroll down to get news and information specific to that business.
See you at the Show!
Friday, May 8, 2009
Take Mom to Dinner
Relax and take mom out to dinner this Mother's Day. You can take the time and energy saved from preparing a home cooked meal and spend it fawning over your mom instead. Your beloved mom will thank you and we all know that area restaurants can use the cash!Happy Mother's Day to all you moms out there from all of us at FELC!
Thursday, May 7, 2009
Hotel Sales Blitz
I may have had a previous post on a hotel sales blitz and am doing one right now with 5 students for the Chicago Hyatt Regency. A hotel that has over 2,000 rooms that has hosted many historical events such as when Obama took the call from McCain to congratulate him on winning the election while staying in the presidential suite.
The hotel sales blitz is a great way for students to learn about the hospitality industry. We checked in last night and were treated to dinner in Pronto Mammas, a small Italian restaurant. We awoke this morning to a continental breakfast and tour of the hotel. The morning also consisted of surprise visits from associates and managers from operations and sales that told the students about themselves and their job at the hotel. Meanwhile, the students have a script and call sheets to call previous customers to update their contact information and solicit future business. A sitdown luncheon was provided for the students with an alum and a sales manager present to talk about hotel management.
The blitz will end today at 4 pm after the sales staff have had a chance to wrap up the accomplishments of the day and give prizes to those who did a great job on things like most calls, best lead, and so forth. When all is said and done, however, everyone walks away a winner!
If ever considered doing a blitz do so now. Hotels are eager to get extra help to reach out to their customers in this recession and prospect for the business that will come when the economy climbs its way out of the recession. It is also a great way for students to learn about sales and get hands-on experience. I am happy to assist those wanting to plan such a field trip to maximize the success for all concerned so send me an e-mail if interested to mlalopa@fooded.org
I also want to give a shout out to my son, Phoenix, who turned 11 years-old today; I will be joining him shortly at home for cake, ice cream and presents!
The hotel sales blitz is a great way for students to learn about the hospitality industry. We checked in last night and were treated to dinner in Pronto Mammas, a small Italian restaurant. We awoke this morning to a continental breakfast and tour of the hotel. The morning also consisted of surprise visits from associates and managers from operations and sales that told the students about themselves and their job at the hotel. Meanwhile, the students have a script and call sheets to call previous customers to update their contact information and solicit future business. A sitdown luncheon was provided for the students with an alum and a sales manager present to talk about hotel management.
The blitz will end today at 4 pm after the sales staff have had a chance to wrap up the accomplishments of the day and give prizes to those who did a great job on things like most calls, best lead, and so forth. When all is said and done, however, everyone walks away a winner!
If ever considered doing a blitz do so now. Hotels are eager to get extra help to reach out to their customers in this recession and prospect for the business that will come when the economy climbs its way out of the recession. It is also a great way for students to learn about sales and get hands-on experience. I am happy to assist those wanting to plan such a field trip to maximize the success for all concerned so send me an e-mail if interested to mlalopa@fooded.org
I also want to give a shout out to my son, Phoenix, who turned 11 years-old today; I will be joining him shortly at home for cake, ice cream and presents!
Wednesday, May 6, 2009
Why is There a Long Line at KFC?!
Well, Oprah Winfrey is an excellent individual! I learned about her current offer yesterday after I went to KFC to try the new grilled chicken. I could not believe my eyes; there was a line of people out the door and the drive thru was stacked up to the curb with vehicles as well. I was thinking that people must really want to try the new grilled chicken but that was wrong! Oprah is buying us grilled chicken between Cinco de Mayo and May 19 (but not Mother's Day.Act fast because the window of opportunity to download the coupon may be fast at hand so get your coupon and enjoy grilled chicken at KFC, courtesy of Oprah, go the following website and print off your coupon: http://www.unthinkkfc.com/
Monday, May 4, 2009
Cafeteria Simulation Game
Here is a fun game you could have students play for fun or as a reward for good behavior, getting done early, and so forth. You might even enjoy playing it yourself. Sometimes you may need to be patient as the game downloads right away and sometimes it seems like forever. You will also need to read the rules of the game to figure out how to fill orders and serve them before getting started. In any case it is fun to play and you earn points to see who does the best job of cooking and serving food to the hungry customers before they get angry; which never happens in real life does it???
The link to play the game is: http://www.arcadeflaz.info/play-198-H_K_Cafe.html
Good luck and let the games begin!
The link to play the game is: http://www.arcadeflaz.info/play-198-H_K_Cafe.html
Good luck and let the games begin!
Saturday, May 2, 2009
Why Don't Students Like School?
This post is based loosely on a book review done by Christopher Chabris in the Wall Street Journal (4/27/09, p. A13) about a new book by Daniel Willingham entitled, Why Don't Students Like School?, published by Jossey-Bass. I have ordered the book to read myself and will follow up later on my own book review but wanted to call it to your attention as an essential summer read. Reason being, the book does not advocate some of the teaching methods many of us may use in our classrooms and laboratories based on recent research findings on the way in which the brain functions.
The author, Willingham, built his book around nine questions that a teacher might want to have answered by a cognitive scientist, such as the question that is the title to the book. He then answers each question by citing empirical studies and suggesting ways for teachers to improve their practice to be more effective educators.
One of the key reasons given by the author in response to why student's do not like school is that teachers require students to think abstractly, which according to research is not something our brains are designed to be good at or enjoy doing. Apparently our brains are wired to take on a task that is just difficult enough to capture our attention but not so difficult that we give up in frustration. This insight actually gave further validity to Mihaly Csikszentmihalyi's Flow Theory, I learned as a doctoral student which suggests that when the skill of the individual is in sync with the level of the challenge, the individual is in a state of flow and so engaged that, among other things, they lose all sense of time. When the challenge is beyond the skill level of the individual s(he) becomes anxious and when it is below the skill level s(he) becomes bored. Thus, Willingham suggests that the challenge for teachers is to design lessons and exercises that will maximize interest and attention and make students like school more than they do.
Is "drilling" and old fashioned teaching method? Apparently not. Based on the book reviewers article, "research shows that practice not only makes a skill perfect but also makes it permanent, automatic and transferable to new situations, enabling more complex work that relies on the basics."
Willingham also rejects the trendy notion that each person has a unique learning style. The reason is that no research study has found consistent evidence supporting a theory describing such a difference, indeed research suggests that children are more alike than different in terms of how they think and learn!
The only negative comment Chabris had about the book was that there should have been less graphics/pictures; he stated that "the space would be better spent on more of Mr. Willingham's brilliant analysis of how we really learn and his keen insight about how we ought to teach."
I cannot wait to read this book. For more information about the author and his work, visit: http://www.danielwillingham.com/
The author, Willingham, built his book around nine questions that a teacher might want to have answered by a cognitive scientist, such as the question that is the title to the book. He then answers each question by citing empirical studies and suggesting ways for teachers to improve their practice to be more effective educators.
One of the key reasons given by the author in response to why student's do not like school is that teachers require students to think abstractly, which according to research is not something our brains are designed to be good at or enjoy doing. Apparently our brains are wired to take on a task that is just difficult enough to capture our attention but not so difficult that we give up in frustration. This insight actually gave further validity to Mihaly Csikszentmihalyi's Flow Theory, I learned as a doctoral student which suggests that when the skill of the individual is in sync with the level of the challenge, the individual is in a state of flow and so engaged that, among other things, they lose all sense of time. When the challenge is beyond the skill level of the individual s(he) becomes anxious and when it is below the skill level s(he) becomes bored. Thus, Willingham suggests that the challenge for teachers is to design lessons and exercises that will maximize interest and attention and make students like school more than they do.
Is "drilling" and old fashioned teaching method? Apparently not. Based on the book reviewers article, "research shows that practice not only makes a skill perfect but also makes it permanent, automatic and transferable to new situations, enabling more complex work that relies on the basics."
Willingham also rejects the trendy notion that each person has a unique learning style. The reason is that no research study has found consistent evidence supporting a theory describing such a difference, indeed research suggests that children are more alike than different in terms of how they think and learn!
The only negative comment Chabris had about the book was that there should have been less graphics/pictures; he stated that "the space would be better spent on more of Mr. Willingham's brilliant analysis of how we really learn and his keen insight about how we ought to teach."
I cannot wait to read this book. For more information about the author and his work, visit: http://www.danielwillingham.com/
Subscribe to:
Posts (Atom)