{"id":{"repo_id":"unlv","oai_identifier":"oai:oasis.library.unlv.edu:rtds-2342"},"canonical_url":"https://search.dev.ndltd.org/etd/unlv/oai:oasis.library.unlv.edu:rtds-2342","repository":{"repo_id":"unlv","name":"University of Nevada - Las Vegas","base_url":"https://oasis.library.unlv.edu/do/oai/"},"display":{"title":"An investigation on the impact of training on employees' perceptions of occupational status and self-esteem in the foodservice industry","abstract":"As the hospitality community continues to grow into a leading national economical force, it is imperative that the industry investigates perceptions of occupational status and find methods that positively change the negative perceptions of one of its most prevalent divisions, foodservice (Aarnio, 1999). Evaluating perceptions of internal occupational status has been an undeveloped link in this area of research. In order to address internal occupational status, this study looks at the impact of initial foodservice training on the perceptions of newcomers to the career field moderated by specific demographic variables. Examining how training changes perceptions of occupational status and self-esteem may help to keep quality employees in the foodservice industry. Additionally, it may take on the larger task of helping to change society's own antiquated image of the industry. The study was statistically analyzed using Repeated-Measures Multivariate Analysis of Variance (MANOVA), and Repeated-Measures Analysis of Variance (ANOVA) models. (Abstract shortened by UMI.).","abstract_html":"As the hospitality community continues to grow into a leading national economical force, it is imperative that the industry investigates perceptions of occupational status and find methods that positively change the negative perceptions of one of its most prevalent divisions, foodservice (Aarnio, 1999). Evaluating perceptions of internal occupational status has been an undeveloped link in this area of research. In order to address internal occupational status, this study looks at the impact of initial foodservice training on the perceptions of newcomers to the career field moderated by specific demographic variables. Examining how training changes perceptions of occupational status and self-esteem may help to keep quality employees in the foodservice industry. Additionally, it may take on the larger task of helping to change society's own antiquated image of the industry. The study was statistically analyzed using Repeated-Measures Multivariate Analysis of Variance (MANOVA), and Repeated-Measures Analysis of Variance (ANOVA) models. (Abstract shortened by UMI.).","abstract_has_math":false,"creators":["Washington, Keithen Adell"],"institution":"University of Nevada, Las Vegas","degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Hotel Administration","degree_department":null,"school":null,"contributors":["Andrew Feinstein"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2001,"date_issued":"2001-01-01T08:00:00Z","date_published":"2001-01-01T08:00:00Z","updated_at":"2026-07-24T05:25:26Z","subjects":[],"languages":["English"],"rights":["IN COPYRIGHT. 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In order to address internal occupational status, this study looks at the impact of initial foodservice training on the perceptions of newcomers to the career field moderated by specific demographic variables. Examining how training changes perceptions of occupational status and self-esteem may help to keep quality employees in the foodservice industry. Additionally, it may take on the larger task of helping to change society's own antiquated image of the industry. The study was statistically analyzed using Repeated-Measures Multivariate Analysis of Variance (MANOVA), and Repeated-Measures Analysis of Variance (ANOVA) models. (Abstract shortened by UMI.)."]},{"key":"dc:format","label":"Dc Format","values":["pdf"]},{"key":"dc:title","label":"Title","values":["An investigation on the impact of training on employees' perceptions of occupational status and self-esteem in the foodservice industry"]}]}],"canonical_facts":{"dc:contributor":["Andrew Feinstein"],"dc:creator":["Washington, Keithen Adell"],"dc:description.abstract":["As the hospitality community continues to grow into a leading national economical force, it is imperative that the industry investigates perceptions of occupational status and find methods that positively change the negative perceptions of one of its most prevalent divisions, foodservice (Aarnio, 1999). Evaluating perceptions of internal occupational status has been an undeveloped link in this area of research. In order to address internal occupational status, this study looks at the impact of initial foodservice training on the perceptions of newcomers to the career field moderated by specific demographic variables. Examining how training changes perceptions of occupational status and self-esteem may help to keep quality employees in the foodservice industry. Additionally, it may take on the larger task of helping to change society's own antiquated image of the industry. The study was statistically analyzed using Repeated-Measures Multivariate Analysis of Variance (MANOVA), and Repeated-Measures Analysis of Variance (ANOVA) models. (Abstract shortened by UMI.)."],"dc:format":["pdf"],"dc:identifier":["10.25669/rxjh-cbrd","https://oasis.library.unlv.edu/rtds/1343","https://oasis.library.unlv.edu/context/rtds/article/2342/viewcontent/uc.pdf"],"dc:language":["English"],"dc:publisher":["University of Nevada, Las Vegas"],"dc:rights":["IN COPYRIGHT. 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