Table 2

Characteristics of the qualitative subsample

Participant (restaurant unit)Certification exam resultExam score differenceChange in wine check averageChange in wine mix
Pre-test to post-testTraining start to 60 days post-trainingTraining start to 60 days post-training
ID60 (Unit 3)Pass+6 points−$9.85−11.1%
ID54 (Unit 2)Pass+10 points+ $6.04+6.9%
ID68 (Unit 4)Pass+36 points+ $6.13+2.4%
ID87 (Unit 6)Pass+36 points−$2.49−2.6%
ID64 (Unit 3)Pass with Merit+18 points−$6.49−5.2%
ID57 (Unit 2)Pass with Merit+26 points+ $1.74+0.1%
ID52 (Unit 1)Pass with Merit+56 points−$10.36−14.7%
ID69 (Unit 4)Pass with Distinction+30 points−$4.37−3.1%
ID86 (Unit 6)Fail+12 points+ $1.26+2.8%
ID73 (Unit 4)aFail+18 points+ $1.12−0.1%
ID50 (Unit 1)aFail+20 points+ $3.29+4.1%
ID77 (Unit 5)bFail+34 points−$2.65−2.2%

Note(s): aParticipant self-reported motivation to transfer was 1 SD below the mean; bParticipant self-reported motivation to transfer was 2 SD below the mean

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