Abstract
The purpose of this study was to investigate the perceived effectiveness of instructional techniques used when training management and non-supervisory employees in the food service industry. Surveys were sent to 716 training directors of the largest food service organizations in the United States as listed by Dun and Bradstreet. A 72.5 percent response rate was achieved with the use of two follow-up mailings. The results of the factor analysis produced an eight factor structure of effective approaches for training employees in the food service industry.
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