The aim of this research is to establish students’ perceptions of the international hospitality industry and, specifically, to establish the likelihood of the student seeking employment in the industry after graduating, the region/country where the student intends seeking employment, the...

Explores developments in tourism education to date, drawing on wider theoretical perspectives including the “McDonaldization” and the “Disneyization” of society. The article raises critical questions that tourism stakeholders need to acknowledge if tourism, both as an industry and as a...

This study aims to find out the ethical beliefs of hospitality and tourism students in Hong Kong by using a questionnaire with 21 ethical statements. From the 402 valid questionnaires received, four major dimensions were identified by factor analysis. The highest level of tolerance, or in other...

The quality of hospitality education is a topical issue. It is being increasingly realised that the education level of tourism employees impacts on the quality of a country’s tourism industry. As the most tourism‐oriented region globally, the Caribbean is slowly awakening to the realisation...

Describes a research study into the use of practical food and beverage facilities – the teaching restaurant and production kitchen – in undergraduate degree courses in hospitality management. Discusses the priority placed on the possession and use of these facilities and their relevance.

Presents the findings of a survey of graduates who received the higher national diploma in hotel, catering and institutional management at Norwich in 1984. With the benefit of ten years′ experienced hindsight they identify the skills that they feel they gained and those that they felt were not...