1. List some training experiences in which you have participated that you did not enjoy. Why did you not like them? How did they hinder your learning experience? What training principles noted in this chapter did they violate?

2. Select a common operating problem such as excessive dish breakage in a restaurant or low scores upon inspection of guest room bath areas and hotels.

a. Indicate the steps that you would use to develop a task breakdown the address the problem.

b. Explain how you would develop a training lesson for the topic.