Search

Oregon wineries have become increasingly reliant on tasting-room employees to increase wine distribution. Properly training tasting-room employees is essential to increasing sales of wine at wineries. In this study, the researchers explore the methods, techniques, and practices employed to train Oregon tasting-room employees. The results indicate managers perceive product knowledge as the most common form of training needed for tasting-room employees to succeed. Sales incentives were not consistent in the findings of the training programs. Three out of every four managers responded that job shadowing was the most popular form of training in their tasting rooms. [ABSTRACT FROM PUBLISHER]

Training is one human resource development practice found in most organizations, however, studies showed that little attention is given to the importance of training evaluation in real life practices. This study is an exploration of the practices and perceptions of hotel managers in training evaluation using Kirkpatrick's and Phillips's models. In-depth interviews were conducted with six hotel managers and paper-based questionnaires were sent out to managers of hotels with more than 30 rooms in a Midwestern state. The findings indicated that hotel managers viewed training evaluation activities as important and observation was rated the most important and the most frequently employed method for managers in evaluating training. The study's findings contribute to the literature by providing researchers with more insights into how hotel managers evaluate their training and what they believed a practical process should possess. It also gives researchers a brief understanding of the perceptions of managers from different hotel sizes. [ABSTRACT FROM AUTHOR]