Business Commons^™

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.

Issues For Managing Tourism Information, Robert M. O'Halloran, Donald F. Holecek

Hospitality Review

The need for a high quality tourism database is well known. For example, planners and managers need high quality data for budgeting, forecasting, planning marketing and advertising strategies, and staffing. Thus the concepts of quality and need are intertwined to pose a problem to the tourism professional, be they private sector or public sector employees. One could argue that collaboration by public and private sector tourism professionals could provide the best sources and uses of high quality tourism data. This discussion proposes just such a collaboration and a detailed methodology for operationalizing this arrangement.

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 …

Marketing A Hospitality Program And Its Product, Jurgen Chopard

Hospitality Review

In his dialogue entitled - Marketing A Hospitality Program and Its Product - Jürgen Chopard, Dr. es Sciences (Economics) Director, Centre International de Glion, Glion, Switzerland, Dr. Chopard initially offers: “The recruitment of qualified personnel is extremely difficult in an industry with a poor image; where career paths are not well defined. The author discusses the employment of marketing management techniques to improve the positioning of hospitality education and create a more attractive perception of the hotel industry.”

As outlined in the above paragraph, Dr. Chopard vectors-in on marketing strategies from two standpoints; the educational side with its focus on …

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 …

Reference Points: Hotel Management Training In The United States And Europe , Bernard Gehri

Hospitality Review

Different cultures and historical precedents produce a broad range of influences on the training of hotel managers in Europe and the United States. The author isolates a certain number of facts the nature of which clarify an understanding of two attitudes which complement each other to the benefit of their common objective - efficient professional training.

Mentors: Helping Younger Managers Up The Hospitality Ladder, Howard Adler

Hospitality Review

Mentoring is a centuries-old concept. However, in the hospitality industry, with its fast pace and high pressures, mentors can be of benefit in the training of younger managers before burnout The author discusses both the problems and benefits of mentoring, and how the system can work in the industry.