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Human capital challenges in the food and beverage service industry of Canada

Human capital challenges in the food and beverage service industry of Canada PurposeChallenged by a clear shortfall of available employees to be long-term members of the food service industry, this paper aims to establish reasons for the shortage of available employees and curate a number of strategies to improve the situation.Design/methodology/approachThis paper draws on the perspectives of many industry stakeholders. These professionals collaborated to identify a number of contributing factors to the shortage of employees in the Canadian food and beverage industry. Corresponding solutions were assessed, prioritized and categorized by groups responsible for taking action.FindingsThere are many strategies that can be implemented in both the short and long term that can increase the draw for potential employees to join this industry.Practical implicationsIndustry members, educators and government policymakers can all play a role in improving the worker shortage in the food service industry. The recommendations range from industry collaboration to redefinition of jobs and to redistribution of wages.Originality/valueThe co-authors of this paper include the President and CEO of Ontario Restaurant, Hotel and Motel Association and educators with strong industry experiences gained in the positions of food and beverage director, restaurant manager and executive chef. Given the diverse experiences of the author team, this paper creates a more holistic view of the recommendations to consider for this industry to see positive change. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Worldwide Hospitality and Tourism Themes Emerald Publishing

Human capital challenges in the food and beverage service industry of Canada

Human capital challenges in the food and beverage service industry of Canada

Purpose – Challenged by a clear shortfall of available employees to be long-term members of the food service industry, this paper aims to establish reasons for the shortage of available employees and curate a number of strategies to improve the situation. Design/methodology/approach – This paper draws on the perspectives of many industry stakeholders. These professionals collaborated to identify a number of contributing factors to the shortage of employees in the Canadian food and beverage industry. Corresponding solutions were assessed, prioritized and categorized by groups responsible for taking action. Findings – There are many strategies that can be implemented in both the short and long term that can increase the draw for potential employees to join this industry. Practical implications – Industry members, educators and government policymakers can all play a role in improving the worker shortage in the food service industry. The recommendations range from industry collaboration to redefinition of jobs and to redistribution of wages. Originality/value – The co-authors of this paper include the President and CEO of Ontario Restaurant, Hotel and Motel Association and educators with strong industry experiences gained in the positions of food and beverage director, restaurant manager and executive chef. Given the diverse experiences of the author team, this paper creates a more holistic view of the recommendations to consider for this industry to see Worldwide Hospitality and positive change. Tourism Themes Keywords Canada, Trends, Training, Human capital, Challenges, Innovative solutions, pp. 411-423 Food and beverage service industry © Emerald Publishing Limited 1755-4217 Paper type General review DOI 10.1108/WHATT-04-2017-0017 A shortage of Canadian food service employees WHATT Service management authors have put forth convincing arguments that human capital is 9,4 directly influenced by management policies, practices,...
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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
1755-4217
DOI
10.1108/WHATT-04-2017-0017
Publisher site
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Abstract

PurposeChallenged by a clear shortfall of available employees to be long-term members of the food service industry, this paper aims to establish reasons for the shortage of available employees and curate a number of strategies to improve the situation.Design/methodology/approachThis paper draws on the perspectives of many industry stakeholders. These professionals collaborated to identify a number of contributing factors to the shortage of employees in the Canadian food and beverage industry. Corresponding solutions were assessed, prioritized and categorized by groups responsible for taking action.FindingsThere are many strategies that can be implemented in both the short and long term that can increase the draw for potential employees to join this industry.Practical implicationsIndustry members, educators and government policymakers can all play a role in improving the worker shortage in the food service industry. The recommendations range from industry collaboration to redefinition of jobs and to redistribution of wages.Originality/valueThe co-authors of this paper include the President and CEO of Ontario Restaurant, Hotel and Motel Association and educators with strong industry experiences gained in the positions of food and beverage director, restaurant manager and executive chef. Given the diverse experiences of the author team, this paper creates a more holistic view of the recommendations to consider for this industry to see positive change.

Journal

Worldwide Hospitality and Tourism ThemesEmerald Publishing

Published: Aug 14, 2017

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