Through my interview I learned that his organization is a casino business based in St. Charles, MO. While the overall business has several thousand employees, he oversees the food service human resources section of the casino that employs around 300 employees. There are about 100 cooks in the main kitchen at a time and the work schedule goes over a 24-hour period. The areas of the casino that the culinary department has to service is the employee dining room, buffets, and catering events that take place in rooms at the venue. The organizational structure of this company uses a liaison in each of the departments to follow through with the functions of human resources and uphold the values and goals of the organization. Through this department …show more content…
With my interviewees organization they seemed to take the approach of shadowing a peer to learn skills when they were not busy with other tasks. While this effectively passes down skills through the culinary department and helps with advancing in their careers, a web based training tool can also be used to help in training processes. With Restaurant Reason LLC, this tool can provide online resources to let managers send out notices and training modules that can teach the staff every important notice about the menu, and even important information that is happening each shift that can catch up the next crew member (M2 Presswire, 2016)Research has found that if information is broken up into section and presented with visual images, more information is retained (Noe, 2011). The different modules that can be sent out by the culinary department HR liaison is a way to allow the employees to retain more of the information needed to benefit the department. If a concern is brought up that e learning is not as effective as in person training or in person meetings, research has found that e learning can provide a more flexible way of learning and result in a higher information retention. A California State University Northridge study reported that online learners had higher testing rates of 20% as compared to traditional learners who learned without the convenience of computer (Strother, 2002) Also, with this tool my interviewee can spend more time leading the culinary department and strengthening the quality for the customer, but also sending out training materials for his employees who want to advance in their career without taking time out of his busy schedule and give them this information in