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Essay / Research Paper Abstract
Donald Kirkpatrick developed a four level goals based model of training. This 6 page paper uses the model to assess the training given by a fast food chain to its’ shop floor employees looking at each of the levels of training and assessing how it meets of fails the stages in Kirkpatrick’s model. The bibliography cites 5 sources.
Page Count:
6 pages (~225 words per page)
File: TS14_TEKirkMcD.rtf
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Unformatted sample text from the term paper:
levels jobs there is the need to stay alert and know of changes in professional practice, as such undergoing processional training is not only advisable but a condition of the
membership for professional bodies. For less skilled work training, both initial and on the job, may be a way of ensuring that safety standards are met, that there is efficiency
and uniformity and that the task is undertaken in a manner satisfactory to the employer. One of the best established training models is that of Kirkpatrick (1959). This is
an older model, but it may be seen as being just applicable today as it was when it was first developed. The Kirkpatrick model is goals based, with an evolutionary
approach, this can be condensed down into four levels at which evaluation takes place; reaction, learning, behaviour and results (Kirkpatrick, 1959). By looking at how this applies to a well
known organization the model can be useful in assessing the way training takes place and identifying any potential shortfalls. For this we will look at the well known fast food
chain McDonalds and the way crew members are trained. A Crewmember for this company will be trained in different jobs, from cooking
the hamburgers on the grill, toasting the buns and putting the dressings on the buns to serving customers at the till. The combining of tasks is achieved by a high
level of cross training. Crewmembers are started off on the easier tasks whilst they become acclimatised to the environment. Jobs such as dressing the buns ready for the burgers to
be put on them or getting drinks ready are the initial jobs. The design of each individual job in the restaurant may
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