Demographic trends will have a significant impact on the foodservice labor force. With fewer teenagers available, the commercial sector (that is, fast-food restaurants) is experiencing acute labor shortages. This trend will impact the institutional sector as commercial and institutional employers compete fora similar labor pool. The older worker will be a valuable resource in light of a shrinking laborpool and increased competition. Stereotypes regarding the training, education, and develop ment of older workers are pervasive. To achieve financial success in their food service operations, employee training, education, and development programs are necessary. Therefore, managers will have to overcome stereotype barriers and develop effective training and educational programs for older employees. Age- related stereotypes regarding education, training, and development of the older worker are explored.
- Key Words: Older worker
ASJC Scopus subject areas
- Tourism, Leisure and Hospitality Management