Reflecting on changes in operational training in UK hospitality management degree programmes

Author:

Alexander Matthew

Abstract

PurposeThe aim of this conceptual paper is to assess the continued relevance of operations based training within hospitality management higher education programmes. The paper explores the purpose of a hospitality management degree programme and how this might have impacted upon curriculum development and the student learning experience.Design/methodology/approachThe paper attempts to draw together writing on some of the key issues surrounding operations based training including balancing preparedness for industry with providing a true higher education experience and the growing clamour for a more liberal approach to hospitality education.FindingsThe paper identifies and discusses two UK programmes that have made significant changes to their operations provision.Originality/valueThe paper further explores issues around the debate into the hospitality curriculum adding a valuable dimension concerning operational training.

Publisher

Emerald

Subject

Tourism, Leisure and Hospitality Management

Reference26 articles.

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2. Airey, D. and Tribe, J. (2000), “Education for hospitality”, in Lashley, C. and Morrison, A. (Eds), In Search of Hospitality, Butterworth Heinemann, Oxford, pp. 272‐92.

3. Baker, M., Cattet, A. and Riley, M. (1995), “Practical food and beverage training in the UK: a study of facilities and a debate on its relevance”, International Journal of Contemporary Hospitality Management, Vol. 7 No. 5, pp. 21‐4.

4. Boud, D. and Symes, C. (2000), “Work based learning”, in Symes, C. and McIntyre, J. (Eds), Working Knowledge: The New Vocationalism and Higher Education, SRHE/Open University Press, Buckingham.

5. Brotherton, B. (1999), “Towards a definitive view of the nature of hospitality and hospitality management”, International Journal of Contemporary Hospitality Management, Vol. 11 No. 4, pp. 165‐73.

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