Problems Associated with OJT
As noted earlier, this training method is quite effective when properly planned
and executed. Problems can occur, however, when managers try to take short
cuts. Some of these problems are as follows:
* Poor choice of trainer. Whether a manager, supervisor, or coworker is delivering
OJT, it is important to choose the individual wisely. The person selected
to conduct the training should be patient, have adequate job
knowledge, be a good communicator, and have an outgoing personality. Be
sure the individual you have selected wants to train others; you’d be surprised
how many do not.
* Lack of trainer preparation. Allow the trainer time to prepare a timetable
for instruction and to assemble and set up any needed materials or supplies.
No responsible trainer wants to hear: “Hi, this is our new employee,
Lisa. You’ll be training her tonight during dinner rush.”
* Poor choice of place and time. OJT means on the job, so it is normal to attempt
to conduct training during regular business hours. This presents a
challenge to hospitality business managers because regular business hours
usually mean customers and guests need to be served at the same time the
OJT is taking place. Management should ensure adequate labor is scheduled
so that the trainer and trainee can have their training session without constant
interruptions.
Job rotation or cross-training is another effective training method that is
widely used in hospitality operations. To cross-train employees in a variety of
jobs, supervisors will often move the trainee from job to job. Each move is normally
preceded by OJT.