Purpose: This study aims to explore how Watkins and Marsick's learning organization framework was enacted in the practices, structures and policies of non-chain US restaurants. Design/methodology/approach: Data from this multiple-site case study were collected from 52 employees in three full-service restaurants from the dimensions of the learning…

Objective: Identify parental and children's determinants of children's use of and time spent in fast-food (FF) and full-service (FS) restaurants. Design: Analysis of cross-sectional data. Setting: Parents were interviewed by phone; children were interviewed in their homes. Participants: Parents and children ages 9-11 or 13-15 from 312 families…

Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful…

Objective: Compare the macronutrient content of children's meals sold by fast-food restaurants (FFR) and non-fast-food restaurants (NFF). Design: All restaurants within the designated city limits were surveyed. Non-fast-food children's meals were purchased, weighed, and analyzed using nutrition software. All fast-food children's meals were…

The study aims to develop speech interaction skills in language learning of pre-service restaurant managers with focus on professional skills -- decision-making in conflict and non-conflict communication situations using business simulation games; to explore the effectiveness of GPTChat as a tool for the development of students' speech interaction…

Purpose: This paper aims to report on a study that used the practice theory lens to understand how Chinese ethnic culture influences restaurant workers' learning through engagement in everyday work practices. Design/methodology/approach: A multiple case study approach was used. Data were collected from semi-structured interviews and site…

Batangas Province is known as one of the most popular tourist destinations in the Philippines. It is home to many beaches, diving spots and varied tourist attractions. This makes Batangas a haven for hotels, restaurant, and tour services as it is frequently visited by local and foreign entities. This also makes the demand for higher quality of…

Purpose: The purpose of this paper asks how workplace learning environments change as firm size increases, and how employees respond to this. In doing so, it looks beyond an exclusive focus on formal training and incorporates more informal, work-based learning processes. Design/methodology/approach: The study uses a comparative, qualitative…

Although for-profit colleges and universities have had a long history in the United States, they have garnered significant attention only in the last decade. In the early 20th century, career colleges existed primarily in urban areas to provide training for specific trades or professions--plumbing, restaurant management, art and design,…

The current study investigated the effects of task-clarification, and manager verbal and graphic feedback on employee busing times at a pizza restaurant. Using an ABC design, task-clarification was provided in a memo, which described the process, priority, and goal time of busing. The busing time decreased slightly, from an average of 315 seconds…

This study evaluated behavioral skills training (BST), in a multiple baseline across behaviors design, for teaching four job skills to an 18-year-old student diagnosed with autism spectrum disorder. The job skills were taught in the natural environment of a fully functioning restaurant. Following BST the four skills maintained at six months after…

Presents arguments supporting a social model of learning linked to situated learning and cultural capital. Critiques training methods used in cultural industries (arts, publishing, broadcasting, design, fashion, restaurants). Uses case study evidence to demonstrates inadequacies of formal training in this sector. (Contains 49 references.) (SK)

Once the COVID-19 pandemic occurred in the United States, social distancing measures that included closing sport facilities, recreational facilities, schools, restaurants, entertainment venues, and so on were put in place to decrease the spread of the virus. This posed a unique challenge for physical education (PE) instructors as they were left to…

Computer-based video instruction (CBVI) was used to teach verbal responses to questions presented by cashiers and purchasing skills in fast food restaurants. A multiple probe design across participants was used to evaluate the effectiveness of CBVI. Instruction occurred through simulations of three fast food restaurants on the computer using video…

Functional assessments and assessment-based interventions were conducted with an 8-year-old boy with disabilities and severe problem behavior in the context of two family routines: using the home bathroom and dining in a fast-food restaurant. A multiple baseline design demonstrated the effectiveness of the intervention package as implemented by…