Training Cycle Approach

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International Journal of Contemporary Hospitality Management Emerald Article: An investigation of multicultural training practices in the restaurant industry: the training cycle approach Changuk Lee, Kye-Sung Chon

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To cite this document: Changuk Lee, Kye-Sung Chon, (2000),"An investigation of multicultural training practices in the restaurant industry: the training cycle approach", International Journal of Contemporary Hospitality Management, Vol. 12 Iss: 2 pp. 126 - 134 Permanent link to this document: http://dx.doi.org/10.1108/09596110010309934 Downloaded on: 09-12-2012 References: This document contains references to 28 other documents Citations: This document has been cited by 11 other documents To copy this document: permissions@emeraldinsight.com This document has been downloaded 4335 times since 2005. *

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Changuk Lee, Kye-Sung Chon, (2000),"An investigation of multicultural training practices in the restaurant industry: the training cycle approach", International Journal of Contemporary Hospitality Management, Vol. 12 Iss: 2 pp. 126 - 134 http://dx.doi.org/10.1108/09596110010309934 Changuk Lee, Kye-Sung Chon, (2000),"An investigation of multicultural training practices in the restaurant industry: the training cycle approach", International Journal of Contemporary Hospitality Management, Vol. 12 Iss: 2 pp. 126 - 134 http://dx.doi.org/10.1108/09596110010309934 Changuk Lee, Kye-Sung Chon, (2000),"An investigation of multicultural training practices in the restaurant industry: the training cycle approach", International Journal of Contemporary Hospitality Management, Vol. 12 Iss: 2 pp. 126 - 134 http://dx.doi.org/10.1108/09596110010309934

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An investigation of multicultural training practices in the restaurant industry: the training cycle approach Changuk Lee Department of Park, Recreation and Tourism, Clemson University, South Carolina, USA Kye-Sung Chon Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Texas, USA

Keywords

Diversity, Trainig techniques, Management, Restaurant industry

Introduction
The workforce is undergoing several changes including an increase in female and nonwhite employees. These changes have become the buzzwords among human resources managers and researchers in the hospitality industry. The shift in the workforce is evident in the hospitality industry: about 60 percent of the line-level personnel are ethnic minorities, including African-Americans, Hispanic and AsianAmericans (Andorka, 1997). It is projected that roughly 40 percent of all net additions to the labor force in the USA between 1986 and 2000 will be non-white, half of them first generation immigrants, mostly from Asian and Latin American countries (Fullerton, 1987). The National Restaurant Association (1988) predicted that Asian and Hispanic immigrants would fill more than 20...
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