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The current study explored older workers’ perceptions of the training they receive in foodservice establishments, including perceptions of training methods, pace, and the use of technology in training. Data for this study were collected through two focus groups of foodservice employees 55 and older, where participants responded to semi-structured questions about their training experiences. Analysis of the focus group data revealed three overarching themes: (1) need for better leadership, (2) training structure, and (3) pride and enjoyment at work. Respondents emphasized the importance of managerial support, were eager for continued training, perceived the greatest benefit to on-the-job training, and appreciated the use of technology in training but were frustrated with the short time allocated to learning new technologies. Recommendations are made for training practices endorsed by older workers that organizations could adopt to improve the retention and performance of older workers, who are increasingly becoming important to the hospitality industry.

Since 2000, there has been a 72% increase in the number of international students attending US institutions of higher education. The increase, specifically of international graduate students, has brought to light the writing challenges experienced by this population of students. This study explored specific writing challenges experienced by international graduate students and determined strategies to alleviate these challenges. Interviews were conducted with 15 international graduate students representing a variety of geographic backgrounds and disciplines. Responses revealed that writing challenges faced related to grammar and vocabulary, organization and flow of ideas, critical thinking, and plagiarism. Participants offered specific suggestions on how subject-matter faculty, friends, and peer mentors could assist in improving English-language writing skills. Implications for higher education institutions are discussed.