Abstract
The training of essential skills to an employee is pertinent to the success of an organization, and yet training is useless if the targeted skills are not transferred to the work place. The Sacramento Natural Foods Co-op sought assistance in further developing their training program to increase the implementation of training concepts. Grossman & Salas (2011) proposed a model to focus on the most prevalent moderators to training, employee characteristics, training design, and workplace environment. Through the application of this model, the Co-op’s current training design was reviewed. It was found that while the training program touches on each area there are specific recommendations for improvement. Through changes to the interactive components of the training design, and consistent extended follow-up and feedback, the rate of transfer is expected to increase.