| 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.; 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. |
