In This Issue

• What Makes a Great Place to Work?
• Ten Tips for Transferring Classroom Training
• HX: The Hotel Experience

Final Free Webinar in 2015 Series 

T3 Conference

Regional Training Forums

HX: The Hotel Experience (formerly IHMRS)

We interrupt your regular programming with insightful and sometimes amusing posts from your peers.  Read and enjoy these recent posts to the member blogs on CHART's Home Page!

The Employee as the Customer

There’s been a lot of buzz over the last decade or so about “employee engagement” along with study after study showing the startling lack thereof. It’s no coincidence Mike Judge’s “Office Space” [1999] continues to be a cult classic. The creative geniuses oppressed by out-of-touch management who are too focused on rules still resonates with workers everywhere. Despite many companies’ best efforts to provide free lattes and foosball, recent studies show it’s just not working: nearly 70% of the American workforce report being “disengaged from their work.”  

The research is screaming out: employees don’t just want free stuff, they yearn to be connected to a larger mission and want to be appropriately and fairly recognized for their contributions. Additionally, employee engagement is directly influenced by whether or not managers walk the walk and talk the talk. According to Gallup research (and the movie Office Space), “…a manager's engagement -- or lack thereof -- affects his or her employees' engagement, creating a cascade effect.”

So, what does all of this mean for managers? Read More.                       

Ten Tips for Transferring Classroom Training
by Patrick Yearout, Director of Recruiting and Training, Ivars Restaurants                           

Although it doesn’t get as much attention as the rapidly growing field of e-learning these days, classroom instruction is still a very popular method of training in the hotel and restaurant industries.  According to the results from CHART’s 2015 Trends in Hospitality Training and Development Study, over 40% of the respondents said they use some form of in-person class when teaching topics such as guest service, financial management, new employee orientation, supervisory skills, HR compliance programs, and train-the-trainer skills.  

One of the big challenges with this type of instruction, of course, is to ensure that the knowledge, behaviors, and skills taught are effectively transferred to workplaces after the training session has concluded.  If this learning doesn’t make its way back to your hotels or restaurants to address performance gaps or make changes necessary to your operations, then all of the money spent to put on the class (including development time, printing training materials, travel reimbursements, room rental fees, and wages for the facilitator and the students) will have been wasted.  

A great deal of this transference responsibility will lie with the trainees who attend the class and their managers, but here are 10 steps that the trainer can take to help facilitate this process. Read More.