Introduction

There is a new phenomenon in today’s society; different technologies are expanding from the educational arena to the non-educational environment such as Starbucks coffee shop. In today’s technological world, it is imperative that organizations have the different technologies in place in order to have a competitive edge and have a workforce that is knowledgeable about the technologies and have the necessary skills to use them. The objective of this blog is to provide readers with the different technologies Starbucks is currently using for training, how Starbucks manages those different technologies, how Starbucks addresses concerns such as implementing web 2.0 tools, and what upgrades or changes are necessary to provide better technology integration for adult learning opportunities.

Monday, November 7, 2011

Technologies Currently in Use

Technologies Currently In Use

Starbucks does an excellent job at using social media to educate its consumers about products and promotions.  There are several technologies that are accessible to different viewers and users, and they are as follows: Twitter, Online Community, Facebook, YouTube, Yahoo, and entertainment (Starbucks Corporation, 2011).  For instance, Twitter is an excellent technology for Starbucks, because it gives the customers the opportunity to follow the company’s every public move, if they like to, which is very beneficial.

            Training technology currently used by Starbucks varies by position, but typically includes a combination of computer- assisted, self-guided modules and in-person trainings that are facilitated by a learning coach in conjunction with management. For example, baristas must complete a 24-hour certification course called Barista 100. After this time, Starbucks encourages employees to continue their professional development through the “store portal, an intranet service for Starbucks [that] provides information such as recipes, tips, and news about the company; all things that benefit a barista’s coffee education” (Evans & Hansen, 2010, p. 9).

No comments:

Post a Comment