An exploratory study of food and beverage training in private clubs

Abstract

Training in the hospitality industry has received relatively little attention and what has been published has focused primarily upon training in hotels and restaurants. This paper presents an exploratory study of training of line-level food and beverage employees in private clubs in the USA. Through a series of focus groups, club managers' approaches to training are explored concentrating upon training subjects, methods used and challenges associated with the training process.

Qualitative Study of Transfer of Training of Student Employees in a Service Industry

“…Despite the large number of publications in the hospitality industry, there are few research studies concerning training and, specifically in the food service industry, having front-line employees, or operative staff, as their main objective (Barrows, 2000;Lashley & Watson, 1999).…”

The management of food safety—the role of food hygiene training in the UK service sector

“…Much has been written about training in the general business field, but surprisingly little has been written specifically on training in the food industry, and much of what has been written is rather specific in nature and has been limited to discussions of single segments-primarily hotels and restaurants (Barrows, 2000).…”

Closing the Gap between Education and Industry: Skills' and Competencies' Requirements for Food Service Internships in Switzerland

“…Therefore, the experiences gained by interns in the work place are of great importance to them in gaining permanent employment. Barrows (2000) remarked that training F&B employees presents some unique challenges, compared to the training of employees in other departments, mainly due to time constraints and continual pressures to serve customers. Indeed, two of the most important activities in caring for customers found by Brophy and Kiley (2002) were maintaining good relations and resolving individual complaints.…”