Investigating antecedents of green training transfer among wellness resort employees in India

Abstract

Purpose The present study aims to understand the behavioral outcomes of green training by considering an integrative approach of work environment and behavior of wellness resort employees in India. Design/methodology/approach The study follows the Stimuli-Organism-Behavior-Consequence (SOBC) theoretical approach. A cross-sectional study was conducted among 452 wellness resort employees in India. The data were analyzed using structural equation modeling. Findings The findings show that after completion of green training, the opportunity to perform, supervisory support and peer support act as strong predictors of commitment and self-efficacy of the employee. The findings show a strong association of commitment and self-efficacy with green training transfer intention, and transfer intention with green training transfer. The study also found the moderating effects of green training frequency among the Organism-Behavior-Consequence variables of the present study. Practical implications The wellness resorts need to figure out the factors that support the green training practices among the employees to enhance their pro-environmental behaviors. Understanding the influencing role of training frequency on training effectiveness, organizations must focus on training at fixed intervals, which can reinforce the skills learned and ensure the effective training transfer. A periodic check after the training can unravel the possible issues of training transfer and overall organizational effectiveness. It may conduct thorough surveys or one-one meetings to ensure the training transfer. Originality/value The study contributes to both academia and practice with a holistic SOBC model approach to understand the nature of green training transfer among employees in the wellness resorts in a developing country context with cultural ties. The study also stands among the pioneers that explores the relevance of green training transfer in the hospitality industry.

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