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dc.titleOvercoming the Gender Bias in Training: An Empirical Approach in the Latin American Quick-Service Restaurant Industry
dc.contributor.authorAdhvaryu, Achyuta
dc.contributor.authorNyshadham, Anant
dc.contributor.authorTamayo, Jorge Andrés
dc.contributor.authorMolina, Teresa
dc.contributor.authorBhalotra, Sonia
dc.contributor.orgunitGender and Diversity Division
dc.contributor.orgunitDepartment of Research and Chief Economist
dc.coverageColombia
dc.date.available2026-04-10T00:04:00
dc.date.issue2026-04-10T00:04:00
dc.description.abstractUsing administrative and survey data from a large restaurant chain in Colombia, we documented gender differences in the managerial approaches most strongly associated with performance. Based on these findings, we designed two customized curricula: a relationship-based curriculum highlighting characteristics exemplified by high-performing female managers and a task- and metric-based curriculum emphasizing characteristics exemplified by high-performing male managers. Both curricula also included training on universally effective practices. We then implemented a randomized controlled trial in which stores were assigned to a control group, a relationship curriculum group, or a task and metric curriculum group. Managers assigned to the relationship-focused curriculum demonstrate significantly larger improvements on relationship-related questions than do those assigned to the task-focused curriculum, while the reverse is true for task-related questions. Importantly, these targeted gains do not come at the expense of general learning: managers in both treatment groups also demonstrate improvements in questions covering content common to both curricula. Follow-up data collection will measure treatment effects on store- and worker-level outcomes.
dc.format.extent39
dc.identifier.doihttp://dx.doi.org/10.18235/0014006
dc.identifier.urlhttps://publications.iadb.org/publications/english/document/Overcoming-the-Gender-Bias-in-Training-An-Empirical-Approach-in-the-Latin-American-Quick-Service-Restaurant-Industry.pdf
dc.language.isoen
dc.publisherInter-American Development Bank
dc.subjectGender
dc.subjectLabor Force
dc.subjectJob Training Program
dc.subjectProductivity
dc.subjectWomen
dc.subjectLabor Mobility
dc.subjectSkills
dc.subjectSmall Business
dc.subjectLeadership
dc.subjectIndustry
dc.subject.jelcodeL20 - Firm Objectives, Organization, and Behavior: General
dc.subject.jelcodeM50 - Personnel Economics: General
dc.subject.jelcodeJ24 - Human Capital • Skills • Occupational Choice • Labor Productivity
dc.subject.jelcodeL66 - Food • Beverages • Cosmetics • Tobacco • Wine and Spirits
dc.typeWorking Papers
idb.identifier.pubnumberIDB-WP-01792
idb.operationRG-T4299
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