Bibliography: leaves 305-335. Investigates the rapid expansion, growth, and perceived quality and viability of tourism and hospitality management education. Argues that there are doubts as to whether tourism and hospitality management education is changing according to the needs of industry and the requirements of future managers. An analysis of tourism and hospitality programs in Australian colleges and universities is conducted. Results from the analysis support the proposition for a change of direction in graduate tourism and hospitality management education, and demonstrate a general agreement in terms of content and structure.

Thesis (MTech (Tourism and Hospitality Management))--Cape Peninsula University of Technology, 2017. / The hospitality industry is one of the most popular industries in Cape Town, where it plays a major role in the economy and offers many employment opportunities. Because of this, one might have thought that learners would be encouraged to pursue a career in the industry. But learners and Life Orientation teachers in black township schools do not know about the hospitality industry: Hospitality Studies is not offered as a subject and learners receive no career guidance about this industry. This study investigates the extent of knowledge among Grade 11 learners and LO teachers in black township high schools about the hospitality industry, with a focus on the extent to which these learners are guided towards pursuing a career in the industry. The study therefore examines the information given to Grade 11 learners about the hospitality industry and the information LO teachers have about the industry to equip them to guide learners. The aim of the study is to highlight the knowledge gap that exists amongst Grade 11 and LO teachers when it comes to the hospitality industry, with the ultimate object of enhancing awareness of the industry so that learners can make meaningful career choices informed by that awareness.

The purpose of this research was to determine the level of nutrition knowledge of students in four-year hospitality programs; their attitudes toward nutrition in general (general attitudes); and their attitudes toward its role in commercial foodservice (restaurant attitudes). Correlations between knowledge and attitudes and differences based on gender, age, college classification, and completion of a college nutrition course were also examined. Hospitality management majors in baccalaureate programs at three Texas universities completed 454 usable questionnaires. Although knowledge was not extensive, general and restaurant attitudes were positive. Knowledge was influenced by all factors except gender. General attitudes were influenced by gender, age, and classification. Only gender influenced restaurant attitudes. Knowledge was positively correlated with favorable attitudes.

This research studies and documents the effect of applying business marketing strategies to a small vocational program at a public community college in California. The intent of applying the business marketing strategies is to promote the growth of the program in the areas of: Student Enrollment, Number of Classes Offered, and Number of Degrees and Certificates Awarded. The aim of this research is to provide evidence to support the notion that promoting a vocational program in a public academic institution, using business marketing strategies would indeed produce favorable results as is it commonly does in the case of a commercial business that markets itself. The Hospitality & Restaurant Management (HRM) program at Mt. San Antonio College was the subject of this research. As a case-study, the HRM program was studied for a period spanning six years from 2000 to 2006 using a quantitative research methodology. A comparison was conducted to analyze the performance of the HRM program in terms of student enrollment, classes offered, degrees and certificates awarded for two periods. The first period (2000 to 2003) reflects a time when the HRM program did not actively employ any marketing strategies to promote itself. The second period (2003 to 2006) covers a period when several marketing strategies were employed. / Educational Studies / D.Ed. (Education Management)

Hundreds of universities, colleges and institutions graduate students yearly with some form of culinary education. To date, limited research has been conducted to examine the perceived value of formal culinary education on industry career success from the perspective of those who conduct the majority of the hiring of culinary positions. This dissertation examined the perceived value of formal education in culinary arts and its relationship with industry success from the perspective of Canadian professional chefs.... Though the population for this study was Canadian professional chefs who were members of the Canadian Culinary Federation, the results of this study may be useful to both current and future culinarians who are pursuing or contemplating pursuing formal culinary education in other countries, especially the United States....Institutions that provide formal culinary education will find this important as they come under increased scrutiny from stakeholders to demonstrate the value of the investment students make in terms of tuition and associated costs. / by Colin Philip Roche / Thesis (Ph.D.)--Florida Atlantic University, 2012. / Includes bibliography. / Electronic reproduction. Boca Raton, Fla., 2012. Mode of access: World Wide Web. / System requirements: Adobe Reader. / Mode of access: World Wide Web.

The introduction of Technical Vocational Education (TVE) has been marred by a myriad of challenges, and this has not spared universities. The incompetency of lecturers, the perceptions of both lecturers and students, the relationship between universities and the world of work as well as support strategies have been the most contested issues in TVE. The researcher used the mixed method design which is rooted in the post-positivist research paradigm that integrates concurrent procedures in the collection, analysis and interpretation of the data. Post-positivist research paradigm attempts to enhance one’s understanding of the way certain phenomena are and that objectivity is an ideal that can never be achieved. The sample of the study comprised two Heads of Department (HODs) from the universities under study, 18 lecturers for the interviews, 18 lecturers who responded to the questionnaire, 24 students formed the 4 focus groups for both universities with 6 students each. Two industrial personnel were also interviewed. Questionnaires were used to collect quantitative data while qualitative data were collected through interviews, focus group discussions, observations and document analysis. The researcher employed the Statistical Packages for Social Sciences (SPSS) to summarise, compile tables and graphs on quantitative data and qualitative data was analysed using content analysis through emerging themes. The study established that lecturers were not competent enough to deliver CT curriculum in universities and this was as a result of the type of training lecturers received which was no longer congruent with the technological advancement which have taken place in the textile industry. It was also instituted that universities were producing students who lacked the hands-on skills necessary for them to be acceptable in the world of work. There was a stern shortage of equipment and machinery in CT departments in universities. The machinery and equipment in the departments were too old and broken. Furthermore, the study established that there was no collaboration between universities and industries. Industrial personnel lamented that universities were not willing to put into consideration all the suggestions they gave them and that time for Work-Integrated Learning (WIL) or placement was too short for them to impart all the requisite skills to students. It was also established that students were discontented by the teaching methods that lecturers were using and the way they were being assessed. Students conveyed their desire for the industry to be involved in assessing them whilst they were in universities. Based on the above findings, the study concluded that lecturers were incapacitated to deliver CT due to the training they received in colleges and universities which was no longer congruent with the dynamics of technology. The study also concluded that the shortage of machinery and equipment also demotivated lecturers and incapacitated them. It was also concluded that the lack of collaboration between universities and industries posed serious challenges to both lecturers and students. The study recommends that the quality of the existing lecturing force must be improved mainly through extensive staff development training programmes.There is need for lecturers to be staff developed through training workshops in order to improve on competence. There should be collaboration among University management, lecturers and the industry during curriculum design, implementation and monitoring to improve their attachment and sense of ownership of CT programmes. To improve on students’ acquisition of skills, the study recommends that time for Work-Integrated Learning should be lengthened so that students leave the industry well equipped with relevant skills and knowledge.

This research studies and documents the effect of applying business marketing strategies to a small vocational program at a public community college in California. The intent of applying the business marketing strategies is to promote the growth of the program in the areas of: Student Enrollment, Number of Classes Offered, and Number of Degrees and Certificates Awarded. The aim of this research is to provide evidence to support the notion that promoting a vocational program in a public academic institution, using business marketing strategies would indeed produce favorable results as is it commonly does in the case of a commercial business that markets itself. The Hospitality & Restaurant Management (HRM) program at Mt. San Antonio College was the subject of this research. As a case-study, the HRM program was studied for a period spanning six years from 2000 to 2006 using a quantitative research methodology. A comparison was conducted to analyze the performance of the HRM program in terms of student enrollment, classes offered, degrees and certificates awarded for two periods. The first period (2000 to 2003) reflects a time when the HRM program did not actively employ any marketing strategies to promote itself. The second period (2003 to 2006) covers a period when several marketing strategies were employed. / Educational Studies / D.Ed. (Education Management)

Thesis (MTech (Tourism))--Cape Peninsula University of Technology, 2016. / This study investigated the role of ICT in the teaching, training and learning of hospitality students at The International Hotel School (IHS), and was conducted in the form of a case study based on the teaching, training and learning techniques used at the three campuses of The International Hotel School (IHS) in South Africa, and involved purposive and stratified random sampling. It was conducted over an 18 month period, using survey questionnaires, focus group discussions, and interviews. The researcher had, over a considerable period while in the classroom, observed a trend by students to increasingly use the internet to source information while studying, rather than spending time in a classroom being taught the required information. Based on observations of how students chose to learn, the researcher also deduced that there needed to be a shift from traditional face to face teaching and learning in a classroom environment, in order to accommodate the changing learning needs of students. The aim of the research was thus to define the role of ICT within hospitality studies at the IHS and gauge the impact of teaching, training and learning on the current hospitality curriculum, as well as the long- term initiatives within the hospitality field. A sub-objective was to enhance the learning process of students by making use of ICT to assist the learning process and make the learning material more interactive. This would assist both the student and the lecturer. The findings, based on the responses from students and academic staff at the Cape Town Campus of the IHS, and the interviews and focus group discussions with all IHS staff suggest the recognition for a move to the use of ICT’s in the formal educational process at the IHS. The results of the study lead to the recommendations for a change towards the role of ICT in the teaching and learning process.

This is what experts are saying: African American students need a "dynamic curriculum" in order to gain the competitive edge over their peers (Marshall, 1992). Top educators and industry executives at the 1993 Annual CHRIE Conference stated that "hospitality schools need to overhaul their curricula if they are to be more relevant in today’s market place" (Walkup, 1993). The purpose of the research project was to obtain information on how the curricula of HPBCUs with hospitality administration programs compared to ACPHA standards. The study sought information from those institutions of higher education and made comparisons based on ACPHA standards and expert reviewers. The study was aimed primarily at identifying the strengths and weaknesses of the HPBCUs’ curricula using the ACPHA standards as the foundation. A total of 11 HPBCUS were evaluated by 18 ACPHA reviewers. The reviewers compared the HPBCUs’ curricula to ACPHA standards using a Likert-type scale (4=Superior, 3=Satisfactory, 2=Unsatisfactory, 1=Poor). Each HPBCU curriculum was evaluated by two reviewers. Forty percent of the institutions received an approval rating for accreditation and 40% were deferred accreditation. The remaining 20% were denied the accreditation status. All accrediting decisions reflected curriculum only. It was recommended that the 11 HPBCUs follow ACPHA standards to ensure the quality of education being offered. It was also recommended that the HPBCUs’ curricula be revised to reflect areas of hospitality administration deemed necessary by ACPHA. / Master of Science

The purpose of this study is to examine hospitality and tourism students' attitudinal process shaping their intentions to work in the sustainable industry. The cognitive-affective-conative-attitude framework is used to examine students' intentions to work in the sustainable industry. This study proposes that intentions to work in the sustainable industry is as a result of students' satisfaction of and affective engagement with programs teaching sustainability courses. Sustainability knowledge, program perceptions and perceived value on sustainability education are identified as the factors impacting satisfaction and affective engagement. Four hundred sixty responses were collected from 14 institutions in the U.S. and Asia. A total of 342 responses were used to test the hypotheses. Factor analysis is used to identify the independent variables of the study, and multiple regression analysis is used to test the hypotheses. The results reveal that students´ satisfaction of programs teaching sustainability courses is as a result of their perceptions the program. Affective engagement with the programs teaching sustainability courses is as a result of their perceptions of the program and perceived value on sustainability education. The findings also provide evidence that affective engagement and program satisfaction are directly associated with intentions to work in the sustainable industry. Finally, the findings provide important implications to ensure sustainability is increasingly integrated into the hospitality and tourism curricula.