The Relationship of Design, Implementation, Monitoring and Evaluation in Training and Development towards Employee Performance in Food and Beverage Industry

By Ramli, Afdzal Aizat; Anuar, Farah Liyana Mohd Khairul et al. | Global Business and Management Research: An International Journal, April 2018 | Go to article overview

The Relationship of Design, Implementation, Monitoring and Evaluation in Training and Development towards Employee Performance in Food and Beverage Industry


Ramli, Afdzal Aizat, Anuar, Farah Liyana Mohd Khairul, Rosli, Izzaidah, Jamalidan, Siti Aisyah, Global Business and Management Research: An International Journal


Introduction

Background of Study

The food and beverage (F&B) industry is unique and it one of the important business elements to the society. It a platform whereby multiple levels of people join together and drive the economic growth by transforming raw materials into consumable items and which ended with satisfaction. Hence, one of the value chains of F&B is restaurant. Restaurant can best be defined as a business medium that prepares and serves food and drinks to customers in exchange for money. It provide place for people to dine in, take away or even for delivery. Vary in terms of appearance and offerings, such as cuisines and service models ranging from inexpensive fast food restaurants and cafeterias to mid-priced family restaurants, and to high-priced luxury establishments. As part of the stakeholder in the industry, employee plays vital roles in transforming raw goods into consumable product and services related with field. With the advance technologies that move along with industry, it creates need that encourages and motivates employee to update their selves from time to time in order to cope with the dynamic of industry. Therefore, the platform does not only comply for technology demands, but it also need to fulfill with several of quality assurances and management add values certifications. For instances, the restaurant may invest in new machines or systems for the kitchen's purpose, new system software for payment services and add value certification and standard, such as Halal and HACCP (Hazard Analysis Critical Point Program).

On the other hand, customer demands need to be taken into consideration as part of the industry's stakeholder as well. Therefore, customers need to be served with a good experience by serving them with good quality products and services. This aligned with lots of philosophical positioned for customer, such as "the customer is always right", or "the customer is King" and for that reason, this industry encourage employees to "always provide service with a smile" (Rafaeli et al., 2012).

Problem Statement

To secure the performance of the human capital especially for F&B, the industry should provide a platform that encourage for learning process. In details, it is a continuous process by identifying, measuring and developing the performance of individuals and teams and aligning the performance with the strategic goals set by organization. Nevertheless, it involve a never ending process of setting goals and objectives, observing performance, and giving and receiving ongoing coaching and feedback. Hence, it is suggested that the tool of improving performance can be achieved by training and development.

Throughout training and development as a tool of learning, it put an add value to enrich and improve the job, gain competitive advantage and seek for career growth, whereby it directly lead to organizational performance (Niazi, 2011). It seem that training and development is very critical to the organization because once worker are equipped with requisite skills, and they are bound to produce good quality goods and retain quality service by reducing waste and cost, which lead to increase productivity and reducing or minimizing supervision (Vinesh, 2014).

Therefore, this study intends to investigate the attribution of training and development components towards employee performance in F&B industry by replicating the research model done by Mensah (2016). The finding of this study is to ensure employee is able to perform well in his or her job whereby it lead to job satisfaction and retain the employee as well.

Research Questions

This study intent to examine the relationship of four variables in training and development towards employee performance in F&B industry by following the research questions below;

1) What is the relationship between training and development components (design, implementation, monitoring and evaluation) towards employee performance? …

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