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The training experiences of restaura...

McTyre, Carmela A.

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The training experiences of restaurant managers in a Midwest, urban-based metropolitan area: A phenomenological study.

Record Type:	Electronic resources : Monograph/item
Title/Author:	The training experiences of restaurant managers in a Midwest, urban-based metropolitan area: A phenomenological study./
Author:	McTyre, Carmela A.
Description:	148 p.
Notes:	Source: Dissertation Abstracts International, Volume: 75-09(E), Section: A.
Contained By:	Dissertation Abstracts International75-09A(E).
Subject:	Business Administration, Management. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3621381
ISBN:	9781303924248

The training experiences of restaurant managers in a Midwest, urban-based metropolitan area: A phenomenological study.
McTyre, Carmela A.

The training experiences of restaurant managers in a Midwest, urban-based metropolitan area: A phenomenological study. - 148 p.

Source: Dissertation Abstracts International, Volume: 75-09(E), Section: A.

Thesis (Ph.D.)--Capella University, 2014.

This dissertation explored the training experiences of hospitality managers in one segment of the field: the restaurant. Through this examination it was sought to determine the most influential ways of training and how those training experiences influenced how restaurant managers trained others. Most noted in those training activities were on-the-job, job shadowing and mentoring. The use of computer-aided simulation included in this examination but its use was found primarily in academic or corporate settings. The recommendations from the study consisted of probing further into the phenomena presented by the managers including the self-study activities, the generational influences, and a further look at the structured and unstructured training experiences of the managers. It is hoped that this study will serve as an important step toward furthering the understanding of how restaurant managers are trained and help improve on this experience. Additionally, this study exemplified the fact that self-motivation is at the heart of learning from any training experience. And an important element in the learning experience is the individual's ability to learn from mistakes. All of the participants in this study, regardless of whether they had structured or unstructured training experiences, clearly displayed classic qualities of Kolb's experiential learning process; that is, through reflection upon their experiences they came to a deeper understanding about the role of being a manager, and then they actively applied this learning. The result was that they understood their experiences well enough to pass on what they learned when they trained others. In this sense, the results of this study provide a contribution to the organizational management literature as much as it does to the adult education literature.

ISBN: 9781303924248Subjects--Topical Terms:

626628
Business Administration, Management.

The training experiences of restaurant managers in a Midwest, urban-based metropolitan area: A phenomenological study.
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100 1 $a McTyre, Carmela A. $3 3169344
245 1 4 $a The training experiences of restaurant managers in a Midwest, urban-based metropolitan area: A phenomenological study.
300 $a 148 p.
500 $a Source: Dissertation Abstracts International, Volume: 75-09(E), Section: A.
500 $a Adviser: John Grillo.
502 $a Thesis (Ph.D.)--Capella University, 2014.
520 $a This dissertation explored the training experiences of hospitality managers in one segment of the field: the restaurant. Through this examination it was sought to determine the most influential ways of training and how those training experiences influenced how restaurant managers trained others. Most noted in those training activities were on-the-job, job shadowing and mentoring. The use of computer-aided simulation included in this examination but its use was found primarily in academic or corporate settings. The recommendations from the study consisted of probing further into the phenomena presented by the managers including the self-study activities, the generational influences, and a further look at the structured and unstructured training experiences of the managers. It is hoped that this study will serve as an important step toward furthering the understanding of how restaurant managers are trained and help improve on this experience. Additionally, this study exemplified the fact that self-motivation is at the heart of learning from any training experience. And an important element in the learning experience is the individual's ability to learn from mistakes. All of the participants in this study, regardless of whether they had structured or unstructured training experiences, clearly displayed classic qualities of Kolb's experiential learning process; that is, through reflection upon their experiences they came to a deeper understanding about the role of being a manager, and then they actively applied this learning. The result was that they understood their experiences well enough to pass on what they learned when they trained others. In this sense, the results of this study provide a contribution to the organizational management literature as much as it does to the adult education literature.
590 $a School code: 1351.
650 4 $a Business Administration, Management. $3 626628
650 4 $a Education, Vocational. $3 1017499
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710 2 $a Capella University. $b School of Business and Technology. $3 1673949
773 0 $t Dissertation Abstracts International $g 75-09A(E).
790 $a 1351
791 $a Ph.D.
792 $a 2014
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3621381