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An investigation of multicultural training practices in the restaurant industry: the training cycle approach

Changuk Lee (Department of Park, Recreation and Tourism, Clemson University, South Carolina, USA)
Kye‐Sung Chon (Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Texas, USA)

International Journal of Contemporary Hospitality Management

ISSN: 0959-6119

Article publication date: 1 April 2000

Abstract

The restaurant industry is dealing with diversity in terms of its workforce, international customers and multinational business operations. Acknowledging diversity through multicultural training is beginning to appear in some restaurant companies. This study investigates how franchised restaurants utilize multicultural training programs from a training cycle approach. The findings indicate that high employee turnover rates are the primary reason that the majority of companies do not have a cultural diversity training program. Companies with a diversity training program report that such training is successful in improving interpersonal cross‐cultural skills.

Keywords

Citation

Lee, C. and Chon, K. (2000), "An investigation of multicultural training practices in the restaurant industry: the training cycle approach", International Journal of Contemporary Hospitality Management, Vol. 12 No. 2, pp. 126-134. https://doi.org/10.1108/09596110010309934

Publisher

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MCB UP Ltd

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