Recruiting and developing technicians for hotel food service operations

Document Type



Master of Science (MS)


Hospitality Management

First Advisor's Name

Donald Greenaway

First Advisor's Committee Title

Committee Chair

Second Advisor's Name

Peter Martini

Third Advisor's Name

Norman Ringstrom


Food service, Personnel management, Food service employees

Date of Defense



The thesis which follows is a study of recruiting and developing skilled workers for Hotel Food Service Operations in the Miami area. The aim of the study is to bring to the attention of personnel management the role of recruiting and training in providing the skilled people needed for their operation in the short and long run as well.

The study was done as a case study of the medium and large size hotels which have a minimum of 250 units each in the Miami area. However, the study has been generalized where it is possible, and when data permitted.

The primary data was collected by the use of the questionnaire survey method composed of key questions about recruiting, training and sources of skilled people, turnover reasons, etc.

Eight tables have been constructed, analyzed and interpreted. A personal opinion was mentioned in the interpretation of each table's data.

It was found that personnel management should provide a better recruiting and developing procedures in order to attract more qualified people, particularly among the youngsters who are potential skilled workers for the future.

It was concluded that the quality of work life, the benefits, and the opportunities for advancement in the food and beverage operations play a significant role in an employee's decision to stay with a particular job, and to acquire the necessary skills.



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