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Factors Considered in Evaluating Staff Performance

Department of Food Science, Michigan State University, East Lansing 48823

ABSTRACT

I compliment the Association for arranging this symposium to give not only visible but substantial evidence of the importance of teaching. I think, too, there is another reason to recognize the importance of teaching in this program since the society meets on a university campus and a land-grant institution, such as the University of Minnesota. I would like to acknowledge with appreciation the contribution made by the University of Minnesota to the education of one of the top teachers in our department.

I consider teaching very important, and I trust that the combination of objective and subjective evaluations that I am presenting will be of interest and hopefully of insight to representatives of other institutions. The comments I am going to make will relate to teaching evaluations, primarily in the annual merit review, although contributions in research and public assistance to the food industries and other allied groups in the total evaluation of faculty are considered.

¹ Present address: Chairman, Department of Food Science and Technology, University of California, Davis 95616.