Unlocking the Potential of Microlearning in Restaurant and Bar Staff Training

Sandra Vasconcelos (), Daniel Azevedo () and Leonardo Pistori ()
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Sandra Vasconcelos: UNIAG, ESHT, Polytechnic of Porto
Daniel Azevedo: CITUR, ESHT, Polytechnic of Porto
Leonardo Pistori: Faculdade de Ciências da Nutrição E Alimentação da Universidade Do Porto (FCNAUP)

Chapter 17 in Management, Tourism, and Smart Technologies, Vol 2, 2026, pp 211-222 from Springer

Abstract: Abstract In the restaurant and catering industries, staff training is crucial to maintain a competitive advantage and provide quality service. However, given the unique characteristics of these industries, namely the high staff turnover rates and the need to keep up with ever-changing market standards and demands, this is increasingly becoming a challenge. Reflecting on the potential of microlearning as an alternative for training front-of-house and bar workers within the restaurant and catering industries, this paper sets out to test an experimental training microcapsule aiming to prepare bar staff to execute a signature cocktail. Drawing from practice, researchers take on a design-based approach, outlining the capsule’s overall planning, design and implementation, as well as collecting feedback from practitioners and stakeholders, to establish the affordances of this method within this scope, pinpointing areas of improvement, which can support the development of further training capsules. Despite the limited sample, the data suggest that microlearning is a feasible and promising alternative to traditional training approaches, supporting its use particularly when training staff to perform practical, context-based tasks that require regular updating.

Keywords: Catering; Microlearning; Restaurant; Training; Upskilling (search for similar items in EconPapers)
Date: 2026
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-032-24600-4_17

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DOI: 10.1007/978-3-032-24600-4_17

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