Status of training programs and perceived labor problems in four types of noncommercial foodservice operations.
Training is essential for the effective delivery of quality foodservice products. A well-developed training program is ongoing, comprehensive, planned in advance, and performance based. Such programs facilitate performance and may be beneficial to develop employees and reduce employee turnover rates. The purpose of this study was to investigate the kinds of training programs that are being developed and delivered to employees in noncommercial foodservice operations. A survey instrument was mailed nationally to foodservice directors and administrators in health care and educational foodservice operations requesting information about training programs used for their nonsupervisory foodservice employees. Information regarding perceived existence of potential labor problems was also collected. Relationships between training programs and perception of labor problems were investigated. Training appears to be conducted in some form within the four types of noncommercial foodservice operations investigated. The most severely perceived labor problems among nonsupervisory employees include low motivation, lack of skills, and poor promotability.
Department of Nutrition and Food Management, College of Home Economics, Oregon State University, Corvallis 97331.
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Cluskey
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Messersmith
D000041:Absenteeism; D002322:Career Mobility; D016009:Chi-Square Distribution; D004493:Education; D004526:Efficiency; D005522:Food Services; D006801:Humans; D009013:Morale; D009042:Motivation; D010559:Personnel Management; D010560:Personnel Selection; D010563:Personnel Turnover; D011795:Surveys and Questionnaires; D000078329:Workforce