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ABSTRACT
To assess the validity of a study that identified six dimensions of perceived training quality in instructor-led training settings, 207 restaurant trainees from two food and beverage classes completed the survey instrument developed in the original research. Factor analysis of the new data also produced six training quality determinants; five were in common with the research being evaluated. The six factors revealed in the current study were credibility, organization, courtesy, relevance, interactivity, and climate.