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Quality Personnel Selection: Using a Structured Interview Guide To Improve Selection of Managers

Hospitality and Tourism Services Program New Mexico State University

Lynne E. Baltzer

Department of Hotel, Restaurant, and Institution Management Iowa State University

The objectives of this study were to: (a) develop an interview guide for selection of fast-food restaurant swing managers that would be valid, reliable, and usable; and (b) determine the personal, situational, and business characteristics thatbestpredict swing manager performance. The developed instrument consisted of structured interview questions and preinterview performance review data; the instrument was tested in 16 Wisconsin fast-food restaurants overa 12-month period. The objectives of this study were successfully met; two statistically significant prediction equations were generated and used to compute revised selection scores. These revised scores were then correlated with managerial evaluation scores, yielding validity coefficients of .60 and .57 (p .001). Hospitality educators at all levels should emphasize the importance of oral communication skills.

Key Words: KEY WORDS: personnel selection • structured interviewing • human resources • fast-food restaurants.

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