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This paper investigates the relationships among training programs, characteristics of organizational situations, and training transfer in the family restaurant. Research findings are as follows. The relations between the quality of trainers and training transfer, between trainees’ motive for learning and training transfer, and between the contents of training and training transfer were statistically significant. The adjusting effect of the superior’s support appeared in the relation between the quality level of management education and training transfer and between service education and training transfer. In addition, according to the result of testing the adjusting effect of continuous learning culture, training transfer was found higher when the quality level of service education was high.
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