An exploratory study of food and beverage training in private clubs

Abstract

Training in the hospitality industry has received relatively little attention and what has been published has focused primarily upon training in hotels and restaurants. This paper presents an exploratory study of training of line‐level food and beverage employees in private clubs in the USA. Through a series of focus groups, club managers’ approaches to training are explored concentrating upon training subjects, methods used and challenges associated with the training process.

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