Exploring the training needs of older workers in the foodservice industry

Ravichandran, Swathi; Cichy, Kelly E.; Powers, Monica; Kirby, Kara

doi:10.1016/j.ijhm.2014.10.003

Cited by 24 publications

(16 citation statements)

References 39 publications

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“…Furthermore, according to literature, for the satisfaction of participants to be guaranteed, it is extremely important that it is developed individually and, when possible, together with the individual to be trained 30,31 . It is essential that current training methods and teaching strategies are understood, and that the perception of older workers about each of these is known 30,32 . On the other hand, although the participants of this study were highly satisfied with the material used, a lower score was attributed to the revision exercises item (8.6), which serves as a basis for the future improvement of training, especially in relation to that topic.…”

Section: Resultsmentioning

confidence: 99%

Analysis of a training program for older workers in the use of technology: difficulties and satisfaction

Raymundo

Castro

2019

Rev. bras. geriatr. gerontol.

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Objective: To analyze the potential of individualized training in the use of technology in the work environment as well as the satisfaction of workers with such training. Method: A quantitative, descriptive, interventional and longitudinal study was performed. Workers aged 50 and over, who performed any type of work activity and who had difficulties using technology participated. The following instruments were used for data collection: a socioeconomic questionnaire, a questionnaire about the technology used in the work environment and difficulties with its use and a scale to evaluate user satisfaction with training. The training sessions used the Client-Centered Practice approach. The data were analyzed by means of descriptive statistics and compared using the McNemar test. Results: A total of 30 workers participated in the study (15 men and 15 women), who were aged between 50 and 75 years and had a mean age of 63.3 years (±7.89). The participants had the most difficulty using computers, cell phones, the internet, email and recording and playback devices. After the training, participants exhibited significantly less difficulty in using cell phones (p-value<0.01), computers (p-value<0.01), copiers (p-value=0.03), the internet (p-value=0.04), e-mail (p-value=0.02) and recording and playback devices (p-value=0.04). They were satisfied with the training program, the instructor and with their own performance. Conclusion: The results of the present study indicate the potential of individualized training focused on the needs and interests of older workers so that they can perform work activities involving technology with autonomy and independence.

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Section: Resultsmentioning

confidence: 99%

Analysis of a training program for older workers in the use of technology: difficulties and satisfaction

Raymundo

Castro

2019

Rev. bras. geriatr. gerontol.

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“…This can be explained by the industry's emphasis on a bottom‐line focus on the avoidance of costly injuries rather than costly insurance claim payouts 117 . The documented benefits of food service industry training have shown that proper training will reduce turnover, increase the quality of work, and result in higher profits 118 . However, training typically occurs “on‐the‐job” and both the design and delivery methods need to be improved.…”

Section: Discussionmentioning

confidence: 99%

The health of restaurant work: A historical and social context to the occupational health of food service

Lippert

Rosing

Tendick-Matesanz³

2020

American J Industrial Med

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The United States currently has over one million restaurants, making food service one of the largest workforces and industry sectors in the nation's economy. Historically, concern for the health of early restaurant workers was tied largely to the hygiene of the food and thus the wellbeing of the customer rather than the individuals preparing the food. The landscape of occupational illness and injury that resulted is fraught with some of the starkest health disparities in wages, discrimination, benefits, injuries, and illness seen among US laborers. These disparities have consistently been associated with social class and economic position. Conditions identified during the early years of restaurant work, before the introduction of occupational safety and health protections, persist today largely due to tipped wages, dependence on customer discretion, and the management structure. Research and intervention efforts to control occupational health hazards should be directed toward the socioeconomic and structural roots of health problems among food service workers in the United States. Such efforts have important implications for enhancing worker protections, improving wages, and restructuring working conditions for restaurant and food service workers.They also suggest opportunities for occupational health practitioners and researchers to contribute to system-level change analysis to address centuries-old occupational health challenges still facing one of the largest sectors of workers in the country. K E Y W O R D Sfood service, kitchen, occupational health, restaurant, service industry, United States

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“…Training & development opportunities, even when provided in a small quantity, exert positive effects (Armstrong-Stassen and Schlosser, 2008;Ravichandran et al 2015). Nevertheless, the purpose of participating in training & development possibilities varies.…”

Section: Training and Development Optionsmentioning

confidence: 99%

How to manage senior employees? Theories and current fields of research in an organizational context

Kosowski¹

2019

SiM WZ UW

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The greying of the workforce is a globally discussed phenomenon. It gained importance for organizations, policy-makers and scholars alike. This article offers an overview of applied theories and fields of research pertaining to the discussion on senior employees in the workforce. It presents current managerial practices for senior employees and assesses factors for the employability of senior employees in an organization. Design/methodology: The paper is based on a review of recent academic articles published in peer-reviewed journals. Keywords and elimination criteria are explained in the corresponding section. Findings: The article incorporates studies on senior employees from various disciplines in the field of organizational research. It portrays leading streams of thought on the employability of senior workers (e.g. depreciation/conservation model, standard economic theory and human capital theory). Moreover, it elaborates organizational factors which affect the employability of this cohort (e.g. motivators and demotivators for senior employees) Research limitations/implications: The article discusses the field of organizational research and related factors. Therefore, it is limited to studies concerning the field of organizational research. Economic, social or individual influences also constitute an important topic which should be investigated and discussed. Originality/value: The article presents the first review of theories and fields of research on senior employees in organizations and connects job and organizational factors which influence the employment situation of senior employees in an organization. The review encourages a dialogue regarding senior employees from various disciplines.

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Exploring the training needs of older workers in the foodservice industry

Cited by 24 publications

References 39 publications

Analysis of a training program for older workers in the use of technology: difficulties and satisfaction

Analysis of a training program for older workers in the use of technology: difficulties and satisfaction

The health of restaurant work: A historical and social context to the occupational health of food service

How to manage senior employees? Theories and current fields of research in an organizational context

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