scholarly journals Experiential learning through industrial placement in hospitality education: The meat in the sandwich

2020 ◽  
Author(s):  
Evangelos Christou ◽  
Chryssoula Chatzigeorgiou
Keyword(s):  
Experiential Learning ◽  
Work Experience ◽  
Practical Experience ◽  
Hospitality Management ◽  
Hospitality Education ◽  
Qualitative And Quantitative ◽  
Tourism Education ◽  
Period Data ◽  
Tourism And Hospitality ◽  
Management Students

The element of training is taken into account seriously by universities providing tourism education degrees, hence the development of “sandwich” undergraduate courses that incorporate a period of industrial placement aiming at the blending of theory with practical experience through experiential learning. The survey presented here was conducted in Greece and is objective was to evaluate the outcome of the supervised work experience by examining the views of undergraduate tourism and hospitality management students who completed their industrial placement period. Data were obtained through personal interviews and were of both qualitative and quantitative nature. The tentative results of the research, as described in this exploratory study, indicate some areas for concern and allows for conclusions to be drawn in relation to further improving and enhancing experiential learning.

scholarly journals A freegan pop-up café: Embedding critical hospitalities into the curriculum

2020 ◽  
Vol 10 (1) ◽  
pp. 87-106 ◽  
Author(s):  
Pau Obrador
Keyword(s):  
Critical Reflection ◽  
Management Education ◽  
Hospitality Management ◽  
Ethical Values ◽  
Pedagogical Innovation ◽  
Tourism Management ◽  
Tourism Education ◽  
Tourism And Hospitality ◽  
Management Students ◽  
Vocational Courses

Abstract This article suggests the importance of opening tourism and hospitality management education to critical perspectives and practices. Critical developments on hospitality have had a limited impact on higher education curricula, which retain a strong vocational orientation. This article presents a student-led pedagogical innovation that enacts hospitality as a critical tool. The activity involved the organization of a pop-up café using freegan principles. Surplus food was transformed into nutritious meals that were distributed on campus on a pay-as-you-feel basis. The innovation drew on Tribe's philosophical practitioner, which vindicates the practical value of adding critical reflection to vocational courses. This article reflects on the pedagogical value of embedding critical hospitalities into vocational curricula. The experience raised relevant questions on the interplay of hospitality and criticality, the ethical values of tourism education and the educational needs of tourism management students more generally.

The advancement of hospitality and tourism education in Malaysia

2020 ◽  
Vol 12 (2) ◽  
pp. 145-153
Author(s):  
Abdul Murad Ahmad ◽  
Kashif Hussain ◽  
Erdogan Ekiz ◽  
Thienming Tang
Keyword(s):  
Design Methodology ◽  
Research Question ◽  
Research Approach ◽  
Content Type ◽  
Hospitality Education ◽  
Foreign Companies ◽  
Tourism Education ◽  
Hospitality And Tourism ◽  
Tourism And Hospitality ◽  
Hospitality And Tourism Education

Purpose The purpose of this paper is to explore some of the ways in which hospitality and tourism education in Malaysia is working with the Malaysian Industry 4.0 framework. Design/methodology/approach A qualitative research approach was used to conduct 30 interviews with respondents working for academic institutions and local or foreign companies. Findings The analysis of data helped to identify themes relating to current foreign partnerships within this area of industry. Originality/value Through the resolution of this research question, specific recommendations for policymakers and stakeholders are made, which, if implemented, may facilitate further improvements in tourism and hospitality education in support of industry in Malaysia.

Competency assessment and learning results in tourism internships: is gender a relevant factor?

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Raquel Ferreras-Garcia ◽  
Jordi Sales-Zaguirre ◽  
Enric Serradell-López
Keyword(s):  
Gender Differences ◽  
Learning Process ◽  
Hospitality Management ◽  
Competency Assessment ◽  
Content Type ◽  
Hospitality Education ◽  
Mobility Service ◽  
Entrepreneurial Spirit ◽  
Development Goals ◽  
Tourism And Hospitality

PurposeThe aim of this article is to provide evidence about how the acquisition of competencies through internships influence student learning process results, and about whether learning process results are affected by the gender differences, by considering two sustainable development goals (SDGs) of the 2030 United Nations’ Agenda: Gender Equality (SDG 5) and Quality Education (SDG 4).Design/methodology/approachThe study was carried out on a sample of 273 interns and their supervisors on the bachelor’s degree program in Tourism and Hospitality Management at the School of Tourism and Hospitality Management Sant Ignasi who carried out curricular internships during the 2016–2020 academic years. The university internship and mobility service sends supervisors a questionnaire, the purpose of which is to rate how well students have acquired the competencies and achieved the learning process results during their internship. The supervisors complete and return the questionnaire once the student has completed the internship.FindingsThe findings confirm that learning results appear to be positively influenced by certain competencies, especially personal ones such as orientation toward achievement and initiative and entrepreneurial spirit. Other results show the effect of the gender differences, as female students obtain better learning results than male students. Supervisors’ gender also seems to affect results.Practical implicationsThe research will help improve the design of internship-based programs of study.Originality/valueThe analysis provides an innovative research and contributes knowledge on the relation between competencies and learning results in the tourism and hospitality education sector in the field of internships and on the role of the gender dimension.

scholarly journals Theory and practice of training specialists in the sphere of tourism in the Republic of Belarus

2013 ◽  
Vol 2 (43) ◽  
pp. 60-67
Author(s):  
G. Shchuka
Keyword(s):  
Professional Education ◽  
Professional Competence ◽  
Practical Experience ◽  
Theory And Practice ◽  
Practical Training ◽  
Methodological Framework ◽  
Tourism Education ◽  
The Republic ◽  
Tourism And Hospitality ◽  
Definition Of

The article examines available in the Republic of Belarus theoretical and methodological framework and practical experience training of tourism. Analyzes the research portfolio of Belarusian scientists, characterized specialty “Tourism and hospitality”: the definition of professional competence of specialist tourism and hospitality, timing and content of theoretical and practical training, distinguishing specializations, examined the implementation of the principle stupnevosti in higher tourism education of the country, the continuity of professional education in tourism . Key words: professional tourist education, training, tourism.

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