Training Program Planning Delivery and Effectiveness in the Food Service Industry-Using A company as an Example

• Main Authors: Kai-Yu Lin, 林楷諭
• Other Authors: I-Fei Chen
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/yghjmw

碩士 === 淡江大學 === 管理科學學系企業經營碩士在職專班 === 104 === During the past few years, wholesale, retail, accommodation and food service businesses have been outpacing the growth of the whole industrial structure in Taiwan. The food service industry is clearly outperforming others. Within the bibliography Iwill research food service educational training, Talent Quality-management System (TTQS) and service qualities. In terms of research methodology, my research will utilize real questionnaires to analyze the perceived results of educational training. In the case studies, my research will analyze the four key aspects as they related to the degree of employee satisfaction in the planning and the contents of educational training. The four aspects include course content, course forms, classroom environments and teachers'' arrangement. Additionally, I will further analyze the affect of variances in employee backgrounds and how it relates to differences of training plans, not only to understand the employees degree of satisfaction from the training sessions but also assess the variances between different employees education level, relevant experience, salary, age and job titles. It becomes evident from the analysis that certain differences in peoples backgrounds impacts their satisfaction of the training that they receive. This in-depth analysis is intended to be a foundation for adapting certain aspects of training to improve training in the fast growing food service industry.