The effects of cooperative training method on the performance of confucian heritage culture employees in food service industry
Abstract
The purpose of the present study was to investigate the effects of the cooperative training method on Confucian heritage culture employees in a college food service operation. An experiment was devised and carried out in food service setting in a large Midwestern university to test the effect of cooperative training on four variables, speed, self-efficacy, accuracy on setting an American formal table and satisfaction with training. Data were collected before and after the training from 23 subjects in the experimental group, and 22 subjects in the control group. Paired t test and two-sample t test were used to test the hypotheses. The testing results demonstrated cooperative training method significantly improved subject's speed and accuracy on setting an American formal table. In addition, better perceived satisfaction with learning climate and improved self-efficacy on speed was found in experimental group while there was no significant difference of satisfaction when comes to general training and overall self-efficacy. Findings from this study offer the food service industry a unique opportunity to effectively train these employees who have Confucian heritage culture background.
Degree
M.S.
Advisors
La Lopa, Purdue University.
Subject Area
Management
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