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Foodservice employee attitudes towar...

Liu, Hsiu-Hui.

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Foodservice employee attitudes toward computer-based training in southeastern Idaho.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Foodservice employee attitudes toward computer-based training in southeastern Idaho./
作者:	Liu, Hsiu-Hui.
面頁冊數:	178 p.
附註:	Source: Dissertation Abstracts International, Volume: 67-03, Section: A, page: 1008.
Contained By:	Dissertation Abstracts International67-03A.
標題:	Business Administration, Management. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3209109
ISBN:	9780542574559

Foodservice employee attitudes toward computer-based training in southeastern Idaho.
Liu, Hsiu-Hui.

Foodservice employee attitudes toward computer-based training in southeastern Idaho. - 178 p.

Source: Dissertation Abstracts International, Volume: 67-03, Section: A, page: 1008.

Thesis (Ed.D.)--Idaho State University, 2006.

The purpose of the study was to identify preferences among foodservice employees for traditional classroom or computer-based training (CBT) based upon age, gender, and educational level; examine how employee preferences toward traditional classroom training or CBT differ in two franchise restaurant types, fast food restaurants and full service restaurants; explore learning preferences among foodservice employees toward using traditional classroom training or CBT; and analyze the possible relationships between age, gender, educational level, type of restaurant, and learning style in the attitudes toward CBT among foodservice employees in Southeastern Idaho.

ISBN: 9780542574559Subjects--Topical Terms:

626628
Business Administration, Management.

Foodservice employee attitudes toward computer-based training in southeastern Idaho.
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500 $a Adviser: Robert Croker.
502 $a Thesis (Ed.D.)--Idaho State University, 2006.
520 $a The purpose of the study was to identify preferences among foodservice employees for traditional classroom or computer-based training (CBT) based upon age, gender, and educational level; examine how employee preferences toward traditional classroom training or CBT differ in two franchise restaurant types, fast food restaurants and full service restaurants; explore learning preferences among foodservice employees toward using traditional classroom training or CBT; and analyze the possible relationships between age, gender, educational level, type of restaurant, and learning style in the attitudes toward CBT among foodservice employees in Southeastern Idaho.
520 $a A self-reporting inventory was designed to collect data. Results of this study showed that older employees were less comfortable with CBT than younger employees, females were less comfortable with CBT than males, and employees in full service restaurants were also less comfortable than those in fast food restaurants. Employees with a diverger learning style more often preferred traditional classroom training than CBT. As to the attitudes among foodservice employees toward CBT, the results revealed that female and older employees, employees with lower education levels, employees in full service restaurants and employees with a diverger or an assimilator learning style had more negative attitudes toward CBT in terms of format, presentation, confidence, learning motivation, and usefulness of CBT. These findings might contribute to a better understanding of employee preferences for different training methods, employee attitudes toward CBT and examine CBT usage and programs.
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