The purpose of this study is to investigate current issues with regard to the usage of training techniques, tools, and technology in the foodservice industry. In addition to this, the study seeks to gain an understanding of strengths and weaknesses associated with current training techniques, tools, program implementations, and solutions to training problems. Also investigated were recommendations for improved training by those who are involved in or directly conduct training as a profession. Specifically, this study examines issues related to diversity in the workforce by surveying trainers, training directors, human resource directors, and vice presidents in the foodservice industry. The study’s results suggest that current training programs continue to be traditional in format and lack the diversity needed to improve the quality of communication and overall effectiveness.
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