Evaluating the effect of training on perceptions of internal occupational status

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As the hospitality community continues to grow into a leading national economical force, it is imperative that the industry investigate perceptions of occupational status and identify methods that positively change the negative perceptions of one of its most prevalent divisions, foodservice. Although there has been research in external perceptions of the hospitality industry, little has been done to evaluate internal perceptions of foodservice and what factors impact or change occupational status and self-esteem of employees. Subsequently, evaluating perceptions of internal occupational status has been an undeveloped area of research. In an attempt to address this issue, we have developed the Internal Occupational Status Questionnaire (IOSQ) and a methodology to evaluate the effect of training on the internal occupational status (IOS) perceptions of foodservice employees. This methodology employs a combination of the Minnesota Satisfaction Questionnaire and Rosenberg's self-esteem Scale. Responses were analyzed using repeated-measures MANOVA and ANOVA models. An example of the use of this methodology is provided through an evaluation of the effect of the Air Force Services Technical Training School's Initial Foodservice Training Program on perceived IOS of 196 US Air Force Services personnel. Empirical findings suggest that the training methods under study do not increase positive personnel feelings of occupational status or self-esteem.