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Journal of Hospitality & Tourism Research
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Qualitative Study of Transfer of Training of Student Employees in a Service Industry

Claudia Mariana Rodríguez

Susan Gregory

Eastern Michigan University

It is estimated that organizations spend $200 billion annually on their workforce training. The focus of this qualitative exploratory study was to use Baldwin and Ford’s transfer of training model to explore which elements in the model would be perceived as most relevant by student front-line employees for transfer of training, which requires the transfer of information from trainer to trainee. Three focus groups made up of student workers from several dining service units on a university campus were used. Data were coded and analyzed according to the transfer of training model. Results in the three groups were similar. Three categories appeared recurrently and were perceived as relevant by the participants: on the job training, social support, and training content. Participants showed positive attitudes toward training, which was perceived as necessary. A relationship between the findings and the characteristics of Generation Y is suggested.

Key Words: transfer • training • foodservice • perceptions • qualitative

Journal of Hospitality & Tourism Research, Vol. 29, No. 1, 42-66 (2005)
DOI: 10.1177/1096348004270753
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 Human Resource Development ReviewHome page
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[Abstract] [PDF]