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As the hospitality community continues to grow into a leading national economical force, it is imperative that the industry investigates perceptions of occupational status and find methods that positively change the negative perceptions of one of its most prevalent divisions, foodservice (Aarnio, 1999). The historically influenced negative connotation of foodservice has persisted in deterring quality employees and managers from potential careers within the industry. Although there has been research in the areas of perceptions in the hospitality industry there is little done on foodservice and what impacts or changes the perceptions of its occupational status directly relating to self-esteem. Additionally, previous research on occupational status has basically followed the standard philosophy of comparing one occupation to another based on a ranking scale regardless of methodology; socioeconomic, categorical, or prestige concept. Subsequently, evaluating perceptions of internal occupational status has been an undeveloped link in this area of research. In order to address internal occupational status, this study looks at the impact of initial foodservice training on the perceptions of newcomers to the career field moderated by specific demographic variables. Examining how training changes perceptions of occupational status and self-esteem may help to keep quality employees in the foodservice industry. Additionally, it may take on the larger task of helping to change society's own antiquated image of the industry. The study was statistically analyzed using Repeated-Measures Multivariate Analysis of Variance (MANOVA), and Repeated-Measures Analysis of Variance (ANOVA) models.
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