The present study looks into the effect of cognitive training techniques on happiness with learning in the environment of culinary and beverage (F&B) service training programmes, an essential domain of research within the wider discipline of computational science as well as AI as it relates to learning tools additionally techniques. Using an approach that is quasi-experimental with pre- & post-test categories, the study addresses recent college graduates undertaking vocational education in the F&B fields at famous Taiwanese hotels. Over the course of seven weeks of instruction, new workers were split into both control and experimental groups in order to contrast the intellectual apprenticeship method with traditional instructional approaches. The cognitive artisan paradigm emphasises guidance for learning and has been hypothesised to improve contentment & learning results in feasible, skill-based training. The findings show that when the cognitive training approach is used, learning satisfaction increases significantly, beating the standard based on lectures training. The significance of the mentor-apprentice interaction in measuring pupil fulfilment is a remarkable conclusion of this study, implying that relationships in cognitive training play a vital part in the learning process. This study adds to our knowledge of effective training approaches, giving important conclusions for the establishment and continuing enhancement of worker education programmes in the hotel industry. Furthermore, it provides concrete ideas for improving prospective methods of instruction, notably within F&B hospitality training programmes, by integrating mentoring & hands-on training frameworks. © 2023 IEEE.
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