Education Commons^™

Future Proofing: Changing Tourism Education To Change Business Practices, Maria Della Lucia Ph.D., Frederic Dimanche Ph.D.

TTRA Canada 2021 Conference

Introduction: This paper addresses the TTRA Canada conference sub-theme “Future-Proofing: Learning from Today to Build Back Tomorrow.” The pandemic has accelerated discussion about the socioeconomic and environmental impacts of tourism, social equity, workers’ dignity, as well as the long-term climate crisis. Tourism and the pandemic have led to a series of discussions about whether tourism can indeed be sustainable (e.g., Benjamin et al., 2020). The fact that the tourism industry has been the economic activity that was the most affected by the pandemic feeds this discussion (Della Lucia, Giudici, & Dimanche, 2021) . The sector has shown that it …

2021 School Of Culinary Arts And Food Technology, Spring Newsletter, Tu Dublin., James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. In this issue we also fondly remember Cathal Brugha Street, Dublin 2 (as the school now prepares to move to our new campus facilities …

Enacting A Culture Of Access In Our Conference Spaces, Adam Hubrig, Ruth Osorio, Neil Simpkins, Leslie R. Anglesey, Ellen Cecil-Lemkin, Margaret Fink, Janine Butler, Tonya Stremlau, Stephanie L. Kerschbaum, Brenda Jo Brueggemann, Anonymous, Cody A. Jackson, Christina V. Cedillo

Women's & Gender Studies Faculty Publications

The article offers information on periodical's rhetoric and writing studies conference held in September 2020. Topics discussed include prioritizing access in the service of love, justice, connection and liberation; proposing expansive frameworks for access in designing accessible writing classrooms and professional events; and major principles of definition of access, which reflect access's complexity and liberatory potential such as dynamic, relational and intersectional.

What Does It Mean To Follow? An Exploration Of A Followership Profile In Hospitality And Tourism, Cynthia S. Deale, Donald G. Schoffstall, Eric Adam Brown

Eric A. Brown

Although leadership has received considerable attention from many scholars, much less research has focused on those who follow leaders; yet, followers contribute much to the success of an organization. This study explored the followership profiles of stakeholders in hospitality and tourism education. The findings summarize the followership dimensions of a sample of hospitality students, educators, and industry professionals. For each of the five followership dimensions the mean scores for industry professionals were rated higher when compared with students and educators, with courage to participate in transformation being the highest rated among all three groups. Implications for hospitality education are presented.

Students׳ Willingness To Use Response And Engagement Technology In The Classroom, Eric A. Brown, Nicholas J. Thomas, Lisa Y. Thomas

Eric A. Brown

Increased use of student response and engagement systems in the collegiate classroom environment is a growing trend in hospitality education. However, faculties have expressed hesitance in adopting this technology due to apprehension of students. This purpose of this paper is to share the results of a survey given to undergraduate hospitality students at Iowa State University about their willingness and ability to use these systems. When analyzing the data from the 413 respondents, the results show students are in fact able and willing to use a classroom response and engagement system in order to increase engagement. In addition, students have …

Academic Engagement Of Hospitality Students, Donald G. Schoffstall, Susan W. Arendt, Eric A. Brown

Eric A. Brown

Student academic engagement has been researched over the years, drawing limited conclusions and suggestions for improvement. In this study, researchers utilized National Survey for Student Engagement data from a large Midwestern university to examine the academic engagement of hospitality management students and compared their engagement to business students. It was found that 50% of the participating hospitality students spent 11 h or more each week preparing for classes. For both groups, finances were reported as the biggest obstacle to academic progress. The research study provides an examination of hospitality students’ academic engagement. Suggestions are presented for hospitality educators.

Hospitality Management Graduates' Perceptions Of Career Factor Importance And Career Factor Experience And The Relation With Turnover Intentions, Eric A. Brown

Eric A. Brown

Previous researchers have shown hospitality management students have different expectations than experiences in a career in the hospitality industry. The purpose of this research was to determine the importance and experiences of career factors of hospitality management graduates and how they relate to turnover intentions. In particular, differences between those that stayed in the hospitality and those that left the hospitality industry were examined. Web-based questionnaires were distributed to hospitality management graduates from different four-year institutions. These questionnaires were designed to measure the perception of experience and perceptions of importance of 20 factors that could influence a hospitality management graduate's …

Principles And Practices Of Bar And Beverage Management, James Peter Murphy

Books/Book Chapters

Principles and Practices of Bar and Beverage Management is a comprehensive text and resource book designed to explain the latest developments and new complexities of managing modern bars - be they stand alone or part of larger institutions such as hotels and resorts.

Consumer expectations have changed, and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base, this text has been designed to support the bar and beverage skills …

Young Adult Development In Hospitality Management Schools Which Offer Craft Based Learning, John C. Niser

John C. Niser

This research set out to examine the role of craft based education in hospitality management schools from a developmental perceptive. The first exploratory study found that craft based learning could not be isolated from the total learning environment in which students were developing adult thinking skills. The second investigation examined students from the same institution in the light of young adult development literature. Relativistic thinking was identified as a general area of agreement in the literature but the underpinning structural unity of this thinking skill could possibly be challenged. In the first school I conducted my study, interviewees did not …

A Systematic Approach To Design Of Distance Graduate Management Programmes, Pauline Rodriguez

Doctoral

This study describes the systematic creation, application and evaluation of a
comprehensive framework for the design of distance graduate programmes, the goal of which is to inform decision-making for sustainable curricula that suit the growing demand for flexible learning options. A wide range of challenges face educators, and existing models appear to be insufficient to guide such endeavours. Successful distance learning is rooted in the values of the institution and requires a significant amount of organizational support, needs assessment of stakeholders, strategic planning, implementation and evaluation. This first international study of distance masters degree programmes in Tourism and Hospitality Management …

Beverage Ethics: Education For Alcohol Responsibility, Carl J. Pfaffenberg

Hospitality Review

The study looked at the processes in the development of an alcohol responsibility program for post-secondary students in the service management major at the University of Tennessee: he program has been certified by the State of Tennessee to satisfy the Alcohol Beverage Commission requirement for server training related to the handling and service of alcoholic beverages. A managerial viewpoint was adopted so as to provide the greatest benefit to service management graduate.

Hospitality Education: Prevalent Perceptions, Matt A. Casado

Hospitality Review

The composition of hospitality curricula has been debated by educators, alumni, and industry professionals for the last 30 years. Some higher education programs have emphasized the teaching of professional courses, while others have focused primarily on management. This study recalls highlights of curriculum research conducted since the late 1970s and provides current perceptions of alumni, lodging, and restaurant professionals on core, support, and advisor-approved electives.

Alternative Degree Program For Hospitality Educators, Dana V. Tesone, George Alexakis

Hospitality Review

Hospitality and tourism education programs are becoming increasingly popular, as is an increased demand for qualified faculty Tends suggest that an insufficient number of qualified candidates exist relative to the demand for new faculty appointments. The authors present a proposed model for newly developed doctoral programs in hospitality education and suggestions for administrators considering the development of terminal degree programs for hospitality educators.

Administering An International Hospitality Education Program, Karen Lieberman

Hospitality Review

Understanding the political structure of educations and applying principles of political action may help avoid the destruction of educations alliances formed between partners of divergent backgrounds. The author discusses how this form of analysis may also be of benefit in understanding the problem technically-oriented hospitality programs from abroad often have articulating with the academic administrations in most American universities.

Diversity In Education: Profiles Of Students At Fiu's School Of Hospitality Management, Elisa S. Moncarz, William G. O'Brien

Hospitality Review

The authors are conducting a study of career patterns for students enrolled in the Florida International University School of Hospitality Management. A preliminary ethnographic phase of the study was to profile a variety of student participants in order to identify potential factors which might affect career patterns. The result is a fascinating and diverse mosaic of ambitious young people and a wealth of insight for corporate recruiting.

Advances In Hospitality Education: Courseware, Audiographics, And Cyberspace, Michael L. Kasavana

Hospitality Review

Technology will play an increasingly larger role in the education of students within the hospitality curriculum. There are a significant number of emerging educational technologies aimed at changing the delivery of the entire curriculum. The development of technological platforms for multimedia instructional courseware, distance learning through audiographics, and virtual reality simulation are expected to alter and enhance the learning process while extending the boundaries of the traditional hospitality classroom.

Industry Education: The Merger Continues, Rob L. Heiman

Hospitality Review

In the discussion - Industry Education: The Merger Continues - by Rob Heiman Assistant Professor Hospitality Food Service Management at Kent State University, the author originally declares, “Integrating the process of an on-going catering and banquet function with that of selected behavioral academic objectives leads to an effective, practical course of instruction in catering and banquet management. Through an illustrated model, this article highlights such a merger while addressing a variety of related problems and concerns to the discipline of hospitality food service management education.”

The article stresses the importance of blending the theoretical; curriculum based learning process with that …

Developing The Ladder To Professionalism, Tom Baum, Patricia Reid

Hospitality Review

Developing The Ladder To Professionalism by Tom Baum, Manager, Curricula Development Unit and Patricia Reid, Training Advisor, Curricula Development Unit at the Council for Education, Recruitment and Training, State Agency for Hotels, Catering and Tourism in Dublin, Ireland: “Developments are currently in hand to promote increased professionalism in management within the hotel and catering industry in Ireland. The authors discuss the particular responsibility of educational agencies. Recent initiatives to provide a comprehensive and flexible career ladder encompassing craft training, in-service and “second-chance” education, as well as more conventional college-based initial management are reviewed, as are attempts by various industry associations …