The relationship between training coursework and methods of training utilized by independent restaurant managers

Christine Lynn, Purdue University

Abstract

The literature suggested that restaurant managers who have not been taught how to train and who have never experienced formal, systematic training will be unable to formally train their employees and will rely on less effective, informal training strategies (Meyer & Schroeder, 1989). The purpose of this study was to (1) determine the extent and type of train-the-trainer education restaurant managers have received, (2) identify the type of training restaurant managers received in their hospitality careers, (3) ascertain the existing attitudes and beliefs about training held by restaurant managers, (4) describe the training methods used by restaurant managers to train employees, and (5) examine the relationships between the training methods managers use to train their employees and their previous training, education, and attitudes about training. This information is of interest to curriculum designers in university restaurant and hotel management programs. A structured telephone interview instrument was developed, pilot-tested, and administered to the managers of 50 randomly selected restaurants from a population of 7,185 independent restaurants that have annual sales of $1,000,000 or more. Additional manager input was encouraged during the telephone interviews and analyzed using the constant comparative method of qualitative data analysis. The response rate was 86\%. The major findings included: (1) Correlations between training attitudes held by restaurant managers and previous training coursework were low. (2) Relationships between the methods of training utilized by managers and previous training coursework appeared to be very weak ranging from r =.10 to.21. (3) There was a moderate, statistically significant relationship (r =.50) between the training experienced by managers and the methods used in training their employees. (4) Experience, gender, location, type of restaurant, and education level had little relationship with the type of training strategies utilized. (5) The profile of the independent restaurant managers in this study was consistent with the traditional industry profile: promoted from the ranks and trained for management by managers who were promoted from the ranks.

Degree

Ph.D.

Advisors

Greenan, Purdue University.

Subject Area

Curricula|Teaching|Adult education|Continuing education|Inservice training

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