Date of Award
Doctor of Philosophy
Family and Consumer Sciences Education and Studies
Frances M. Smith
This study investigated the learning styles of unit and district level restaurant managers. Also, aspects of current management development programs implemented in the foodservice industry were examined. Kolb's Experiential Learning Theory had been selected as the basis for the study;Two questionnaires were administered, Learning Style Questionnaire for unit and district level restaurant managers and Program Analysis Questionnaire for management development program directors in the foodservice industry. The sample consisted of 14 program directors, 118 unit level managers, and 45 district level managers;Descriptive statistical analyses were calculated for all variables. Learning styles were determined by using the scoring procedures of the Learning Style Inventory. The relationships between selected demographic variables and learning style scores were examined using Pearson correlation;The most commonly taught topics in management development programs included personnel management and food and beverage management. The most frequently used instructional methods were films/slides/videos, lectures, role plays, and seminar/group discussion. Characteristics of management development programs for unit level managers and for district level managers were almost identical;The majority of the unit and district level managers have a convergent learning style. No significant difference was found between learning styles of unit level and district level managers;The design of management development programs for each managerial level with different emphases and the utilization of a variety of instruction methods based on participants preference were recommended.
Digital Repository @ Iowa State University, http://lib.dr.iastate.edu/
Cathy Hui-Chun Hsu
Hsu, Cathy Hui-Chun, "Restaurant managers learning styles: implications for management development programs " (1989). Retrospective Theses and Dissertations. 9195.