Abstract
This research is seeking to discuss how Guanxi influence training effectiveness between mentor and mentee. Two steps methods were used, first steps, from mentee to mentor using questionnaire, there are 150 questionnaire sent out 87 come back, sent to the hotel and hospitality department students. Second steps, focus group interviews were conducted with 5 informants in semi-structured, in-depth format and lasted approximately 120 minutes. From mentor to mentee using focus group interview, there are 5 different chef de cuisine. They have the classes with these students and also the students were by group went to the restaurant for practical training. The result shows Guanxi influence trainees’ reaction to training, it changes in job-related behavior and performance that result from training.
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