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University of Massachusetts - Amherst
ScholarWorks@UMass Amherst
Masters Theses 1896 - February 2014 Dissertations and Theses
2010
Students’ Perceptions o !ecti"eness o
#ospita$ity %urricu$a and Their Preparedness
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University of Massachusetts, Amherst ) rah'an*ht+u'ass+edu
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Fo$$o, this and additiona$ ,ors at. http.//scho$ar,ors+u'ass+edu/theses
(ah'an) &'ran) Students’ Perceptions o !ecti"eness o #ospita$ity %urricu$a and
Their Preparedness + Masters Theses 1896 - February 2014 Paper 493+
http.//scho$ar,ors+u'ass+edu/theses/493
This pen 5ccess is brouht to you or ree and open access by the Dissertations and Theses at Scho$ar7ors*Mass 5'herst+ &t
has been accepted or inc$usion in Masters Theses 1896 - February 2014 by an authoried ad'inistrator o Scho$ar7ors*Mass
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STUDENTS’ PERCEPTIONS OF EFFECTIVENESS OF HOSPITALITY
CURRICULA AND THEIR PREPAREDNESS
A Thesis Presented
by
IMRAN RAHMAN
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Submitted to the Graduate School of the University of Massachusetts
Amherst in partial fulfillment
of the requirements for the degree of MASTER OF SCIENCE September,
2010
Hospitality and Tourism Management
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© Copyright by Imran
Rahman 2010 All Rights
Reserved
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STUDENTS’ PERCEPTIONS OF EFFECTIVENESS OF HOSPITALITY
CURRICULA AND THEIR PREPAREDNESS
A Thesis Presented
by
Imran Rahman
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Approved as to style and content by:
_________________________________________________
Miyoung Jeong, Chair
_________________________________________________
Haemoon Oh, Member
_________________________________________________
Atul Sheel, Member
__________________________________________
Haemoon Oh, Department Head
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Hospitality and Tourism Management
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ACKNOWLEDGEMENTS
I wish to thank my research advisor, Dr. Miyoung Jeong, for all of her guidance, help and
patience as I completed this project. I truly appreciate her passion for research and
motivation to guide her students in the best possible ways, which cannot be described in
words. I would also like to thank Dr. Haemoon Oh, for his patience, insightful thoughts,
and constructive criticism, which have immensely motivated me to progress through this
project. In addition, I would like to thank my friends and family for their constant support
in my educational pursuits, especially my parents for their support and confidence they
have shown towards my professional development. I could not have made it this far
without each one of you.
Sincerely,
Imran Rahman
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ABSTRACT
STUDENTS’ PERCEPTIONS OF EFFECTIVENESS OF HOSPITALITY
CURRICULA AND THEIR PREPAREDNESS
SEPTEMBER 2010
IMRAN RAHMAN, B.S., LOUISIANA STATE UNIVERSITY BATON ROUGE
M.S., UNIVERSITY OF MASSACHUSETTS AMHERST
Directed by: Professor Miyoung Jeong
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Curriculum assessment has been an important tool in measuring the effectiveness of the
curriculum to evaluate student learning and preparedness. This study develops a conceptual
framework, based on course offerings and descriptions of the Hospitality and Tourism
Management Program at the University of Massachusetts Amherst, to evaluate how the
curriculum contributes to students’ preparedness for their future career. Using an online
field survey, this study examines the skills that contribute to students’ preparedness.
Besides putting forward the strengths and weaknesses of the program, and identifying the
significant skill areas that contribute significantly to students’ preparedness, findings of this
study indicate that students are quite well prepared and overall satisfied with the program.
Results also highlight the importance of work experience as an integral part of the
curriculum in affecting students’ preparedness.
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TABLE OF CONTENTS
ACKNOWLEDGEMENTS iv
ABSTRACT v
LIST OF TABLES vii
LIST OF FIGURES viii
CHAPTER
1. INTRODUCTION 1
2. LITERATURE REVIEW 6
3. DESIGN AND METHODS 36
4. RESULTS 39
5. DISCUSSION 51
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APPENDICES
A. RANKING OF SKILL AREAS BY MEAN 57
B. SURVEY INSTRUMENT 59
BIBLIOGRAPHY 68
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LIST OF TABLES
Table
2-1.
The Structure of the Hospitality Industry.....................................................................
6
2-2.
Curriculum variables, skill areas courses and descriptions........................................
24
4-1. Respondents’ demographic profile…….…………..…………………………...…...40
4-2.
Ranking of Hospitality Functional Areas...................................................................
41
4-3.
Ranking of Hospitality Concentration/emphasis areas...............................................
42
4-4. Students’ overall evaluations of the HTM program..…………………..…………...43 4-
5. Results of multiple regression analysis – Generic skills.....................................…...44
4-6. Results of multiple regression analysis – Hospitality specific skills………..…...….46
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4-7. Results of t-test between group with work experience and group with no work
experience……………………………………….…………………………….….....50
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LIST OF FIGURES
FIGURE
2-1.
A framework for measuring students’ preparedness..................................................
31
2-2.
Breakdown of generic skills.......................................................................................
32
2-3.
Breakdown of fundamental curriculum related skills.................................................
33
2-4.
Breakdown of functional areas...……………............................................................34
2-5. Breakdown of concentration areas…………….…………………………................35 4-
1. Model for regression analysis of Hospitality specific skills...…….……….………..45
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CHAPTER 1
INTRODUCTION
Between 2004 and 2014, even in times of recession, the hospitality industry is expected
to add 17 percent in wage and salary employment (U.S. Bureau of Labor
Statistics, 2006-07). With turnaround of the 21st
century, the focus on the service industry
has been drawn dramatically. Several factors can be accounted for the increasing
emphasis on the service industry such as new technology enhancements, customers’
diverse needs, more choices available for customers, and skyrocketing competitionsamong companies. Consequently, it has become more challenging to keep with the
changing patterns of consumer needs and expectations. As one of the core segments of
the service industry, the hospitality industry has experienced the same challenges as
others in maintaining skilled and qualified workforce to cope with the current challenges
and cater to changing needs of today’s customers.
As an applied discipline, hospitality education has a close and strong linkage with its
industry in order to educate hospitality students by keeping abreast with the currentindustry trends (Goodman & Sprague, 1991). However, a shortage of skilled and
specialized labor has been an ongoing issue in the hospitality industry. A growing
demand of hospitality workers and a shortage of skilled and specialized labor can be
translated into a growing demand of hospitality educational programs to adequately
prepare the workforce to meet present and future demands in this enormous industry.
Reigel (1995) defines hospitality education as a multidisciplinary field, which brings the
perspectives of many disciplines, especially those found in social sciences to bear onparticular areas of application and practice in the hospitality and tourism industry.
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The diverse field requirements have given rise to different types of specialized programs
through which students learn their multidisciplinary skills in order to succeed in this
industry. Hospitality programs across the world can be uniquely administered based on
where they are housed. Many hospitality programs are housed on business, education,human ecology, or consumer science. The programs are also quite different in the type of
concentration areas they offer. As a result of these complications, it is very challenging to
come up with a consistent curriculum assessment and program ranking in this field,
which is very much evident in the existing hospitality literature.
Hospitality education has been a widely studied area and so is hospitality curriculum
assessment. As the hospitality industry is a service oriented area, most of the hospitality
programs put more weight on industry expectations and opinions. As a result, most of therelevant hospitality curriculum studies tend to focus on the employer’s perspective, with
very few focusing on the actual providers and recipients of the education. Often
employers (i.e. industry practitioners) lack the adequate knowledge to rationally assess
hospitality curricula. Students and faculty members, on the other hand, can rationally
assess the hospitality programs in regards to how well they contribute to students’
preparedness for their anticipated future hospitality career as students are participating in
learning as part of the curriculum and the faculty in delivering education to the student
and in developing the curricula to some extent.
It is often stressed that some level of industry involvement is important in hospitality
curriculum assessment as the hospitality education is heavily linked to the industry. The
viewpoints of educators solve this problem as industry experience is a prime requirement for
jobs in the hospitality academic world. In that aspect, the educators
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are in a better position to evaluate because they can interpret both sides of the coin: the
academics and the industry. Thus, curriculum assessment in hospitality education should
involve both the perspectives of the learners, and the knowledge providers who are
experts in both industry and academia. However, faculty members can also lack specificknowledge about the curriculum outside their teaching emphasis, and thus might not be
accurate judges of student preparedness outside their area of expertise. Moreover, their
level of judgment of student preparedness from their own area can be highly biased
because they are the ones who are delivering the learning to the students. Students, on the
other hand, can best judge their own level of preparedness because they are the ones who
are going through the process of learning being part of the curricula. Faculty can
therefore, judge certain generic and fundamental skills of the students but definitely not
the specific skills that are taught in the curriculum.
Purpose of Study
The purpose of this study is to analyze and assess how current hospitality programs help
a student prepare for his/her future career in the hospitality industry by evaluating the
hospitality curriculum. In other words, the study aims to find how the hospitality
curriculum contributes to students’ preparedness from their perspectives. In order to
achieve the study’s purpose, specific objectives are:
To analyze the effectiveness of the hospitality curriculum from the perspectives of
students’ perceptions of preparedness
To identify the generic, and curriculum specific skills that can be used for curriculum
assessment
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To develop a framework of curriculum variables to rate the level of student
preparedness.
To identify the areas and skills in which hospitality students are more and less prepared.
To identify the skills which significantly contribute to students’ preparedness.
To find the differences in students’ perceptions of their preparedness by their
demographic characteristics.
As such, the study addresses the following research questions:
How well do students feel the curriculum prepares them?
Which particular specialization areas do the students feel more and less prepared?
Which particular skill areas do the students feel more and less prepared?
What are factors that contribute most to student preparedness?
Are there any significant differences between groups of respondents in their
preparedness?
Significance of Study
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Many hospitality programs in the United States can use this study as a framework to
evaluate their hospitality curriculum. As such, this study will add greatly to the existing
hospitality education literature mainly in the areas of curriculum review and
development. Findings of this study would help hospitality administrators revisit its
curriculum to identify the dynamics and shortcomings of their curriculum. The strengths
and weaknesses of a curriculum can be analyzed making this study a framework of
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reference. Moreover, the study serves as a good base for researchers willing to work more
in the areas of hospitality curriculum re-development and hospitality program rankings to
some extent.
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CHAPTER 2
LITERATURE REVIEW
Industry Background
The hospitality industry is one of the largest industries in the world. About 90% of US
workforce is employed in the service sectors of which many are part of the various sectors
of the hospitality industry (Madanoglu, Moreo, & Leong, 2003).Millions of jobs, with
billions of dollars in economic contributions are generated either directly or indirectly by
the hospitality industry in the United States alone, which benefits large segments of society,as well as the federal, state, and local governments (Goeldner & Ritchie, 2009). The
hospitality industry is also one of the most diversified industries in the world because of the
wide number of different occupations and professions involved in it. The industry also
operates on regional, national, as well as global levels and involves different sectors of an
economy such as government, non-profit, and for profit. To understand the dynamics of
hospitality education, it is important to have a simplistic, yet, detailed viewpoint of the
hospitality industry. Several research works have defined and categorized the industry.
Table 2-1 shows a simplistic breakdown of the hospitality industry
Table 2-1. The structure of the hospitality industry
Free-Standing
Hospitality in
Hospitality in
Subsidized
Hospitality Businesses
Leisure Venues
Travel Venues
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Hospitality
Hotels
Casinos
Airports
Workplaces
Holiday Centers
Bingo Clubs
Rail Stations
Health care
Quasi Hotels
Night Clubs
Bus Stations
Education
Cruise Ships
Cinemas
Ferry Terminals
Military
Time-share
Theatres
Aeroplanes
Custodial
Bars
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Sports Stadia
Trains
Retailers
Restaurants
Theme Parks
Ferries
Attractions
Health Clubs
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(Source: Slattery, P. (2002) Finding the Hospitality Industry. Journal of Hospitality,
Leisure, Sport and Tourism Education).
The wide array of hospitality fields has contributed immensely to the growth of
hospitality education. According to the survey by Rappole in the early 1970s, there were
about 27 bachelor’s programs, 7 Master’s and 2 doctoral programs in the 4-year
institutions in the United States (Kent, et al., 1993). However, since 1992, the number of
each degree has dramatically changed: 142 bachelor’s programs, 26 Master’s programs,
and 12 doctoral programs (CHRIE, 1991). In these programs, various subjects are
covered as part of hospitality education such as finance, management, marketing,
accounting, and information systems, which ultimately help hospitality students prepare
for their future career to fit in each of the specialized fields in the hospitality industry.With more and more 2-year or 4-year institutions opting in for hospitality education,
assessing the hospitality curriculum has become a key issue as far as preparing a student
for a successful career in the hospitality industry.
Curriculum Assessment
“Curriculum Studies” is a very broad area within the field of education. Curriculum theory,curriculum planning, instructional program planning, educational materials development,
instructional strategy analysis, curriculum evaluation, educational objective utilization, etc.
are all part of curriculum studies. Many prominent researchers have tried to delimit the term
“Curriculum Studies” and provide a formal definition of the term (Johnson, 1967;Godland,
1969;Cremin, 1971; Berman, 1968; Dewey, 1966; Pinar,1975) but no formal definition has
been made as of now. Harris identified six main features of the overall education process: the
learner, the course of study, the materials of instruction, the teacher, the examinations, which
appraise the process of instruction, and
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the organizational structure, which coordinates these elements (McCullough, 1978).
Cremin (1971) suggests that these six features form the basis for curriculum discussion,
only the particular combinations and the players would change overtime.
Assessment is defined as the multidimensional process of appraising the learning that
occurs in the classroom before and after assignments are graded, with the feedback used
to improve teaching and, hence, student learning (Angelo & Cross 1993). According to
Palomba (1999), assessment can evaluate learning at several different levels such as the
student, the classroom, the curriculum, and the university. Assessment is viewed not as an
end in itself but more as a vehicle for educational improvement (Banta, et al., 1996).
Universities across the world have tried their hands at measuring students’ learning. In
addition, faculties, educational institutions, and educational organizations have becomemore deliberate in continuous curriculum assessment in recent years. For example, the
1966 food science education standards by the Institute of Food Technology prescribed a
food science knowledge base, the 1992 standards added requirements for statistics and
success skills, and the 2001 standards prescribed outcome-based measures of learning,
continuous curricular evaluation and improvement, and greater flexibility of curricular
design (Hartel, 2001).
Effectiveness, in simple words, refers to the extent something meets its stated goals.Effectiveness can be defined in a number of different ways based on the context and
subject area it is being used. Fields such as education, business, and science have adopted
different definitions of the term in their own context. UNESCO defines effectiveness as
an output of specific review or analyses that measure the quality of a specific educational
goal or the degree to which a higher education institution can be
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expected to achieve specific requirements (Vlãsceanuet al., 2004). For this study, the
UNESCO definition of education is considered.
Historically, a plethora of studies has been conducted to effectively measure the
educational experience. Menne (1967) categorized these measures of educational
experience into three basic approaches: objective, readily measured institutional
characteristic such as number of students, percentage of males, tuition, etc., student
perceptions, and observable behaviors. Astin and Holland (1961) appear to be the first to
use this approach, called the Environment Assessment Technique (EAT) and its
development has been reported in a series of studies by Astin, (e.g. 1962, 1963, and
1965). The second approach is done by Pace and Stern (1958). Pace and Stern appear to
have originated the student perceptions approach with the development of the CollegeCharacteristics Index (CCI) from which Pace (1963) developed his College and
University Environment Scales (CUES). Subsequently, Hutchins and his colleagues
(Hutchins, 1962; Hutchins & Wolins, 1963; Hutchins & Nonneman, 1966) developed the
Medical School Environment Inventory (MSEI), which specifically involves the study of
medical schools. Later on, Fanslow (1966) developed the College Environment Inventory
for Women (CEIW). The third approach, which is less common than the first two
measures specific observable student behaviors such as time, spent in study, number of
social activities per week, or attendance at a concert (Menne, 1967).
There several curriculum assessment techniques have become popular with different
programs. The construct of self-efficacy has become a promising assessment strategy for
some programs (Rishel & Majewski, 2009). Self-efficacy refers to the belief in one’s ability
to act effectively in particular situations (Rishel & Majewski, 2009).
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Several self efficacy scales have been developed to assess social work program outcomes.
The Technical Education Curriculum Assessment (TECA) was designed to guide the
judgment of the quality of technical education curricular materials. It consists of sets of
rubrics, which assess workplace competencies, technical accuracy, and the pedagogicalsoundness of technical education curricula. The TECA was developed and implemented
to assess the quality of 30 sets of curricular materials, which were part of the National
Science Foundation's Advanced Technology Education (ATE) Program (Keiser, Lawrenz,
& Appleton, 2004).
The Core Curriculum Assessment Program (CCAP), developed by the American
Assembly of Collegiate Schools Business Programs (AACSBP), is a frequent method
used by many business schools to evaluate student achievement in the businessenvironment. This method is also adapted and modified by many schools to better
undertake curriculum assessment according to the specific need of their program. For
example, the Business and Management Division of the Cardinal Stritch College in
Milwaukee, Wisconsin, used the comprehensive outcomes assessment program (COAP),
and the core curriculum assessment program (CCAP) to evaluate the division’s programs
and student achievement (Jonas& Weimer, 1995). This comprehensive instrument
addresses the Mission of the College, and is capable of operating in a Total Quality
Management mode.
Educators in Social Sciences have used several curriculum assessment designs when
undertaking curriculum assessment such as The Quasi-Experimental Design, Pre-post
Assessment, Portfolio Assessment, and Indirect Methods (Cappell & Kamens, 2002). The
quasi-experimental approach involves the Input-Environment-Output process. The
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Input characteristics involve students’ grades, courses, and other results in previous
academics such as in high school. Environment factors assess the educational
environment in general. Output factors normally deal with students’ performance in the
current academic setting. The Pre-post assessment technique measures the change from astudent's benchmark level of sociological knowledge and thinking to a final level after the
curriculum has been completed (Cappell & Kamens, 2002). Portfolio assessment can be
based on both test scores and concentrates on creative products in the likes of essays,
texts, or presentations including the analysis of data (Cappell & Kamens, 2002). Last but
not the least, indirect methods include the use of exit surveys, satisfaction surveys, and
focus groups all of which need to include self-reports of perceived abilities (Cappell &
Kamens, 2002). Research on student learning indicates that pedagogical techniques
influence how well students learn to apply concepts in practice (Michlitsch & Sidle,
2002). Such pedagogical techniques can involve many different sub techniques butcontent acquisition, application, and practice are thought to be most effective (Michlitsch
& Sidle, 2002).
Apart from standardized techniques, universities and departments also devise their own
ways to undertake curriculum assessment. Course catalogues are used to analyze the
sequence of courses generated by prerequisites using network, graph theory, or Event
Structure Analysis (Heise, 1989). Cluster analysis is also used to consolidate the coded
co-registration patterns and course sequencing paths, followed by each major fromtranscript data(Ratcliff, & Associates 1988). At the classroom level, many supplementary
forms of feedback can be collected from students, such as quick essays and surveys
evaluating a specific teaching tool or student learning levels (Cross, 1999).Course
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catalogues, course syllabi, transcripts, grades, essays, presentations, case studies, texts,
and surveys can all play a role in different curriculum assessment processes. Course
grades, although extensively used, are not considered useful indicators of student
performance or curriculum review. This is because students need to receive appropriateand focused feedback early in the course and often to improve their learning and the type
of assessment most likely to improve teaching and learning is that conducted by faculty
for answering questions that they themselves have formulated in response to issues or
problems in their own teaching (Angelo & Cross, 1993). Thus, better than course grades,
some form of criterion-referenced assessment products (Astin, 1991; Jacobs, 1992;
Palomba, 1999; Cappell & Kamens, 2002) are evaluated and aggregated for more
efficient curriculum assessment.
Other notable attempts by prominent researchers in evaluating effectiveness of the
curriculum include Ramsden and Entwistle’s (1981) relationship between approaches to
learning and perceived characteristics of the academic environment. Their study explored
the established relationship through a concurrent factor analysis of the scales of the
Approaches to Studying Inventory (ASI) (Entwistle et al., 1979) and the Course
Perceptions Questionnaire (Entwistle & Ramsden, 1983). Later, their study was
replicated by Meyer and Parsons (1989) on a large sample. In a subsequent study,
Trigwell and Prosser (1991a & 1991b) in an attempt to differentiate between the types of
learning outcomes derived from a course, found that a deeper approach to study wasmore strongly related to the complexity of students’ understanding of the aims of a course
of study than the assessment results.
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Apart from these procedures described above, many programs take part in needs
assessment. Classical needs assessments (NA) generally require identifying the
discrepancy between two conditions: the desired and present states (Altschuld & Witkin,
2000; Kaufman, 1988). In other words, Needs Assessment is a systematic process fordetermining goals, finding differences between goals and the status quo and establishing
priorities for action (Briggs & Ackerman, 1977). Thus, Needs Assessment formally
identifies the gaps between current results, outcomes, or products and required, desired, or
expected results, prioritizes these identified gaps for action usually through the
implementation of a new or existing curriculum or management process (English, et al.
1975). Needs Assessment have been a popular means to evaluate programs not only in
colleges and universities, but also in organizations, training institutes, and communities.
There are a wide number of proposed models (Gilbert, 1978; Burton & Merrill, 1988;
Hannum& Hansen, 1989;Darraugh, 1991; Rothwell & Kazanas, 1992; Arthur, 1993;
Gordon, 1994; Witkin & Altschuld, 1995; Rossett , 1997; Kaufman et al., 2003; Altschuld,
2010) used extensively in academia, industry and the community. Although Needs
Assessment has become a popular method for curriculum evaluation, the method has been
criticized for problems such as ‘Not Applicable’ ratings and missing data for one or both
of the scales used in data collection leading to highly varied item n's for calculating
discrepancy scores (Lee, Altschuld, & White, 2007).
Most of these studies seem to emphasize the overall educational experience or the
educational environment with very little emphasis on the student’s preparedness and the
curriculum. In addition, the standardized techniques are made for specific areas such as
majors, specializations, or gender which make them inappropriate for the use in the
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present study. The challenge for this study is to come up with a framework that
emphasizes a student’s level of preparedness in terms of the effectiveness of the
curriculum in Hospitality and Tourism Management. In that aspect, it is important to look
into relevant hospitality and tourism literature for existing relevant studies.
Curriculum Assessment: Relevant Hospitality Literature
Many hospitality programs have started to assess their curriculum in order to identify the
strengths and weaknesses of their programs. Curriculum assessment or outcome
assessment in hospitality programs are not new. Several studies have been done by
various researchers in different academic contexts related to hospitality curriculum.Curriculum review now increasingly involves regular industry contacts who make
classroom visits or participate in executive education programs (Lefever & Withiam,
1998). Over the course of time, a shift from major surveys and panel discussions has
undergone as a result of which industry and academics seem to be tied more closely
together than in the last 75 years (Lefever & Withiam, 1998). Over the years, hospitality
programs, especially in the U.S., have undergone significant changes in the structure of
their curricula.
In 1996, Formica (1996) published a study of tourism and hospitality education in Europe
and America that examined programs and future trends. Later research by Morrison and
O'Mahony (2003) supported Formica’s claim that there was an international movement
that supported the liberation of hospitality education from its vocational base to an
academic field of inquiry. Rappole (2000) stated that programs have shifted from a home-
economics focus towards a business-related one and Chathoth and Sharma (2007) noted
this as the likely reason behind the change in curricular structure of
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hospitality programs in the United States. Most programs in the 1980s and early 1990s
were geared towards developing the operational skills of the students, but during the
past decade, universities were focusing on both operational and management-related
courses as part of the curriculum (Chathoth& Sharma 2007; Rappole, 2000).
Curriculum assessment in the hospitality industry uses different methods and techniques.
“Needs Assessment” has been a common form of assessment used in the hospitality
industry which is increasingly used in hospitality academia as well. Keeping the
hospitality curricula rigorous, relevant, and current to the industry trends seems to be a
clear concern of the hospitality practitioners. Ashley et al., (1995) undertook a
curriculum review process at the University of Central Florida based on the concept “the
customer defines product attributes”. Their findings indicate that establishing theappropriate balance between industry specific knowledge and technical skills and topics
is the real challenge for the faculty of the hospitality program.
Hospitality curricula have been examined and analyzed from the perspectives of
educators, industry professionals, and students. As hospitality education is very closely
related to the hospitality industry, often a competency needs approach is used when
assessing the curriculum. However, research in graduate skills has focused on
management expectations and has been criticized for adopting a one-sided perspectivethat ignores graduate perceptions (Christou, 2000). Especially, several studies have been
undertaken to bridge the gap between curriculum content and industry perceptions of the
curriculum. Tas (1988) put forward a hospitality curriculum by identifying 36 skills
college graduates expected to possess from surveying general managers of 75 hotels.
Tas’s study was replicated later on by Baum (1991) in the UK, which found out the
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positioning of regulation and ethical standards as the main difference. Gursoy and
Swanger (2004) ranked hospitality subject areas according to the perceptions of
hospitality professionals, identified any gaps between the perceptions and the current
curriculum and suggested a model of curriculum for hospitality programs in accreditedcolleges of Business. Lefever and Withiam (1998) undertook a curriculum review to see
how the industry views hospitality education. Their findings indicate that while
hospitality practitioners think that graduates are motivated and have a solid, broad view
of the industry, they often do not have realistic expectations. In another instance, Horng
and Lu (2006) who analyzed the perceived level of requirement and the self-assessed
level of preparedness of F&B management professional competency of students and
explored possible correlations between the perceived level of requirement and the self-
assessed level of preparedness in F&B management professional competencies of
students. In another example, Li and Kivela (1998) went a step further and found several gaps between hotel managers and a student’s perceptions of the importance of skills
necessary for a successful hospitality career.
Generic skills framework has also been incorporated in the curriculum assessment
processes in hospitality education. Raybould and Wilkins (2006) used a generic skills
framework to show that there are significant gaps between industry expectations and
student perceptions of the skills that are most valuable to graduates entering the industry.
Their results suggest that students and academics are investing time and effort indeveloping conceptual and analytical skills that will not, at least immediately, be valued
by employers of hospitality graduates.
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Discrepancy of opinions between the different participants in the hospitality industry is
not rare as part of the needs assessment process. Purcell and Quinn (1996) suggested that
students have been criticized for having unrealistic expectations of the types of
responsibilities they may be given and consequently the types of skills they will beexpected to exercise on entering the industry. At the same time, the industry tends to
discount a student’s formal qualifications on the grounds of lack of experience and
frequently we hear the complaint that students are “overqualified but under experienced”
for even entry level management positions (Raybould & Wilkins, 2005).
Several needs assessment studies are also undertaken to identify discrepancies between
student expectations and preparedness. An example would be Knutson and Patton’s
(1992) survey of 251 juniors and seniors of Michigan State University about theirexpectations and career preparedness. Their findings show that students felt positive about
the different abilities and skills they require for a successful hospitality career but only
one in five students believed they were prepared for the big career for the future. This
study was replicated later on by Burbidge (1994) in Europe, which showed similar
findings.
Most studies involving needs assessment in the hospitality industry are conducted mainly to
analyze the industry expectations and students’ perceived level of preparedness with verylittle work that takes into account the expectations of hospitality educators.
Hospitality industry experience has been an important job requirement for hospitality
educators across the world. Thus, having been part of both the industry and the academics,
hospitality educators’ viewpoints about perceived student preparedness can be of more
significance than that of industry practitioners. In addition, the diverse and specialized
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nature of the hospitality industry might also prevent the industry practitioners to have
adequate knowledge of hospitality skills and competencies in all aspects of the industry.
For example, a restaurant manager might not identify the skills needed for housekeeping.
Besides needs assessment, Quasi-Experimental Design, Pre-post Assessment, Portfolio
Assessment, and Indirect Methods such as exit surveys and satisfaction surveys are also
seem prevalent in the hospitality curriculum assessment but a standardized curriculum
assessment practice seems to be lacking. In that aspect, we often see a “needs
assessment” curriculum assessment technique, which deals with perceptions. The basic
step for these studies has often been the identification of the required skills and
competencies. Thus, identification of skills and competencies has been an important
aspect of curriculum assessment in the hospitality industry.
Identification of skills and competencies
Competence is defined as the ability to use skills and knowledge effectively to achieve a
purpose (Borthwick, 1993). Many studies have identified key competencies and skills
needed in the hospitality industry. O’Neil and Onion (1994) put forward five general
competencies of high quality education: communication, problem solving, interpersonalrelationships, planning and strategic thinking, and visioning and evaluating. The
American Assembly of Collegiate Schools of Business (AACSB), as part of initiating
outcomes assessment, measured outcomes across 22 abilities, which were grouped into
goal and action management abilities, people management abilities, and analytical
reasoning abilities (Boyatzis, 1995). Chung-Herrera, Enz, and Lankau (2003) presented
an industry specific and future based leadership competency model. In the process, they
have identified and ranked 99 key hospitality work related competencies.
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Nelson and Dopson (2001) compared hotel managers, human resource specialists, and
hospitality alumni’s perceptions of competencies necessary for success in the hospitality
field. Chung (2000) laid out an effective plan for reforming the hotel management
curriculum of Korean universities based on required competencies of hotel employeesand career success in the hotel industry.
While most studies have taken into account a management competency model by
Sandwith (1993), little has been done about integrating generic skills in identifying
hospitality industry competencies (Raybould & Wilkins, 2006). Generic skills, alsoreferred to as ‘core skills’, 'key competencies', and 'employability skills' (Australian
Chamber of Commerce and Industry, 2002), are described as 'those transferable skills
which are essential for employability at some level' (Keams, 2001). Employers, who
generally do not want narrowly trained graduates, recognize the importance of generic
competencies (Harvey, et. al., 1997). Raybould and Wilkins (2005) integrated a generic
skill framework to rank important skill areas of hospitality graduates. Their study
adopted a model with nine generic skill groups similar to the employability skills
framework proposed in a study by Australian industry representative groups (Australian
Chamber of Commerce and Industry, 2002):
Oral Communication
Written Communication
Problem-Solving
Conceptual and Analytical skills
Information Management
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Teamwork and Leadership
Interpersonal Skills
Adaptability and Learning
Self-Management
The Mayer Committee (1992) identified seven key competencies as necessary for the
successful assimilation of individuals into the workforce (Mayer, 1992):
collecting, analyzing and organizing information;
communicating ideas and information;
planning and organizing activities;
working with others and in teams;
using numerical ideas and techniques;
problem solving;
using technology.
Warn and Trantar (2001) added leadership and critical reflective thinking as two
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other important generic outcomes of higher education to the Mayer framework in their
attempt to measure education quality. Critical reflective thinking is the capacity to learn
from others and from experience since it deals with ‘alternative ways of acting, creating and
speaking’ (Weinstein, 1991).Critical reflective thinking, an important indicator of quality inhigher education, refers to an ability to transcend preconceptions, prejudices and frames of
reference (Corder et al., 1999; Paul, 1987). Employers value critical reflective thinking
because it is required for innovation and change (Harvey et al., 1997). On the other hand, the
inclusion of leadership as a dimension was evident because higher
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education is about producing people who can lead, produce new knowledge, see new
problems, and imagine new ways of approaching old problems (Harvey & Knight, 1996).
The reasons the generic skills framework is integrated into our survey instrument are
that:
It focuses on broad learning outcomes for students rather than on the narrower
management activities or competencies (Raybould& Wilkins, 2006)
Its broad focus enables workers to hold and continually upgrade sets of generic skillsthat can be transferred across different dynamic employment settings in the new
millennium (Curtis & McKenzie, 2001).
It acknowledges the role of higher education in preparing students for life and lifelong
learning rather than simply for employment (Raybould& Wilkins, 2006). Most
competency related studies in hospitality have focused on examining
specific components of hospitality and tourism management careers. Mayo (2003)
identified and ranked relevant competencies needed by graduates of hospitality and
tourism programs. Her identification and ranking of the skills is as follows:
Demonstrate techniques to manage and improve revenue.
Exercise listening and communication skills, which include oral and written skills.
Demonstrate how to manage subordinates by developing training programs using
performance appraisals.
Know how to manage change.
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Know and demonstrate how to motivate people.
Demonstrate financial accounting processes.
Exemplify a passion for service to the industry.
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Able to plan and conduct team meetings so that all are treated equally.
Demonstrate food and beverage operations: principles of food preparation, production and
supervision of employees.
Demonstrate marketing skills.
Know and follow the legal issues related to all aspects of operation.
Mayo’s findings are in accord with the six major content areas developed by Umbreit(1992) which are leadership, human resource management, marketing, financial analysis,
total quality management, and communication skills. Additionally, Wood (2003)
undertook several comprehensive studies to compare hospitality management skills, which
are learned in educational and workplace settings. While most studies have identified
competencies and skills of hospitality graduates, few have been done to portray where
these skills are best learned and rank them accordingly. Wood has identified the
importance of the skills relevant to the learning environment. His study also proposed a
model of course evaluation for industry-required skills. Breiter and Clements (1996)
identified the typical post graduate students’ skill sets demanded by the industry, which
are then ranked by Wood (2003). The skills he identified in order of importance for an
educational setting are as follows:
Research Skills
Hospitality Law
Tourism Promotion
Computer Applications
Strategic Planning
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Development Planning
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Marketing
Forecasting & Budgeting
Operational Controls
Rooms Division Management
Sales Technique
Food& Beverage Management
Employee Training
Managerial Communication
Leadership
Employee Relations
Guest Services
Staffing
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The framework used in this study consists of skills or competencies developed from the
courses and a few generic competencies taken from past research. The framework that
has been established for the purpose of this study uses both generic skills/competencies
and hospitality specific ones. The broad categories of skill sets consist of generic skills
and hospitality related skills such as fundamental skills, functional area skills, and
students’ concentration area skills. In order to develop these skills (except the generic
skills), the courses have been analyzed thoroughly by looking at the course descriptions.
Then, these courses were grouped according to functional and concentration areas.
Functional areas, broadly categorized from the curriculum, consist of marketing, human
resource, finance, facilities and systems, and information technology. The concentration
areas are categorized by those offered by the Hospitality
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undergraduate program such as food and beverage, clubs, lodging, casino, events, and
tourism and travel. The courses offered under these categories are analyzed and key skills,
knowledge and competencies are developed as curriculum variables. Some general learning
techniques from the curriculum such as experimental learning and application, experiencebased learning and application, understanding current issues and practices in the hospitality
industry are categorized under fundamental curriculum related skills. Table 2-2.indicates a
detailed overview of these categories, courses, variables, and descriptions of our proposed
framework:
Table 2-2. Curriculum variables, skill areas courses and descriptions.
Factor
Courses
Variables
Descriptions
Dimension
Generic Skill Sets
Communication
Writing about
Listening Skills
Skills
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Food
Speaking Skills
Junior Year
Writing Skills
Writing Seminar
Presentation Skills
Conceptual Skills
Hospitality &
Demonstrate
Law as applied to
Tourism Law
knowledge of law
hotel, food service
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establishments, and the
travel industry;
bailment, contracts,
torts, regulations,
insurance, and
sanitation.
Convention Sales
Knowledge of sales
The use of personnel
Management,
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technique and
selling in the
Hotel Convention
concepts
hospitality and tourism
Sales Management
context. Understanding
operational and
marketing concepts
and enhancing
interpersonal
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communication and
sales skills.
Introduction to
Demonstrate a clear
Scope, components,
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Hospitality
understanding of the
development and
&Tourism
Hospitality Industry
future of the hospitality
Management
industry. Background
on industry structure;
overview of
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specialized areas
relating to the
management of food
service, lodging, and
travel operations.
Analytical Skills
Using numerical
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ideas and techniques
Forecasting &
Budgeting
Problem-Solving
skills
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Critical Reflective
thinking
Team Work
Working with others
Employee Relations
& Training
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Providing feedback &
motivate people
Leadership
Staffing
Planning skills
Managerial skills
Interpersonal
Self-Management
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Adaptability and
Learning
Exemplify a passion
for service to the
industry
Hospitality &
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Ethical Behavior
Tourism Ethics
Hospitality Specific skills
Fundamental curriculum related skills
Fundamental
Case Studies, lab
Experimental
Curriculum
work, research,
learning &
related skills
field trips,
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application
feasibility studies,
economic impact
studies, Seminar-
Portfolio
Assessments
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Internships,
Experience based
Practicum, Work
learning &application
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Experience,
Seminar –
industry
experience
Guest Lectures
Understand current
issues and practices
in the hospitality
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industry
Functional area skills
Marketing
Hospitality
Understand
Using the marketing
Marketing
marketing concepts &
mix, communication
Management;
apply hospitality
principles and
marketing
objectives, selling and
Service Marketing
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fundamentals.
merchandising,
in Hospitality and
advertising and
Tourism;
Understand and apply
promotion, analyzing
Hospitality
the communication
Hospitality
Promotion, sales, and
process, developing an
Merchandising
advertising
integrated marketing
techniques
communications
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program.
Human Resources
Personnel
Understand and apply
Functions of leadership
Management;
Human Resource
motivation, job design,
functions & Policies
recruitment, wage and
Advanced
salary administration,
Personnel
performance appraisal,
Management in
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training in health and
Hotels and
safety.
Operations
Seminar: Alternate
Understand
Marketing employment
Labor Resources;
employment potential
opportunities to older
of identified
workers, individuals
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Seminar: Labor
supported populations
with developmental
Relations
in the United States
disabilities,
Problems
and labor relations
disadvantaged youth,
minorities and
individuals with
physical disabilities
among others.
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Finance
Hospitality
Understand and apply
Use of accounting data
Managerial
accounting data
for decision making in
Accounting
hospitality industries,
including ratio
analysis, costing, profit
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analysis, and seasonal
forecasting
Advanced
Understand
Use of computers as a
Hospitality
Hospitality Financial
tool for analyzing
Finance
management
various financial
Management;
fundamentals
aspects of hospitality
Seminar:
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including real estate
organization
Hospitality Real
and apply them
Estate
Information
Hospitality
Demonstrate skillful
Basics of hardware and
Technology
Computer
use of IT for
software technology,
Applications
processing and
computer networks and
communicating
the Internet, and learn
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information in the
how to use Microsoft
hospitality industry.
office suite
applications.
Hospitality
Advanced
Develop & apply
Forecasting, service
Operations
Hospitality
analytical skills
mapping, measuring,
Facilities
related to the
monitoring, and
Management.
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hospitality industry
improving service
quality, service
delivery, standards and
work measurement,
location selection
methods and facility
Advanced Food
layouts.
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Service Systems
Demonstrate
Systematic control of
and
knowledge of lodging
hospitality spaces,
Administration;
and food service
engineering systems,
Seminar: Food
systems including
managing operations,
Service System;
PMS, POS, and
maximize physical
Hotel Systems
Revenue
value, develop
Management &
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knowledge of Property
Reservation systems.
Management, Revenue
Management and Point
of Sales Systems
Concentration area skills
Food &
Introductory Food
Demonstrate a clear
Problems procedures,
Restaurants
Production
understanding of the
maintenance, safety
Management;
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principles of food
training, regulatory
Advanced Food
fabrication,
requirements, food
Production
production, nutrition,
service sanitation
Management;
safety, quality,
certification, food
Food Services
services, purchasing,
quality, service, food
Management;
cost controls, and
products, commercial
Risk & Sanitation;
critical issues.
equipment, operation
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Menu & Food
of food marketing,
Production
selection of foods to
Management;
meet the food service
Critical Issues in
needs, knowledge of
Food service;
food service nutrition
Food Service
relating to customer
Nutrition;
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and operator needs and
Seminar:
requirements in food
Commercial Food
service operations, and
Service;
knowledge of
Seminar: Contract
commercial & contract
Food Service;
food service.
Food Service
Purchasing.
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Beverage
Identify types of
Identification, origin,
Management
beverages and
production, and
demonstrate
availability of
knowledge of
beverages. Emphasis
beverage
on the buying, pricing,
management
control, storage,
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promotion, and selling
of beverages in the
hospitality industry.
Events
Event
Develop event,
Project scheduling and
Management;
meetings, convention
planning and
Meeting,
& conference
programming an actual
Convention &
management skills
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event including its
Event
inception, site
Management;
selection, contract
Special Events
negotiations, selecting
and conference
suppliers, obtaining
planning
sponsorships, and
budgeting, developing
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goals, objectives, and
evaluation techniques
related to these events
Catering and
Learn and
Analysis and
banqueting
demonstrate catering
evaluation of food and
management
and banqueting
beverage systems in
functions and skills
catering operations.
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Emphasis on planning,
coordinating and
improving operations.
Plan and organize large
on-and-off-campus
activities.
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Lodging
Rooms Division
Understand the
Use of MBTI in hotel
Management;
different functional
settings, skills
Hotel
areas of hotels, &
development in
Management;
resorts such as front
employee selection,
Advanced Hotel
desk, housekeeping,
room sales forecasting,
Management
rooms division, guest
labor production,
Hotel Supervision;
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services and develop
employee staffing,
Hotel Operations;
managerial and
employee scheduling,
Seminar: Resort
supervisory skills
and departmental
Management.
budgeting and
diagnosing, analyzing
and providing
resolution of complex
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hotel business
situations, emphasizing
practical problem
solving skills and
strategic management.
Club
Club
Demonstrate in-depth
Club types,
Management;
club knowledge,
organization,
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Advanced Club
understanding the
committee
Management;
fundamentals of club
relationships career
Commercial
management and
planning, leadership
Recreation
applying those skills
and management,
recreation management
and programming,
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special event planning
and management, club
bylaws and rules, legal
issues, ethical issues,
facility design, special
enterprises within the
clubs, break even and
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financial analysis, club
feasibility and
marketing, research in
clubs, membership
services, CCM
certification and
promotion/public
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relations.
Casino
Gaming & Social
Understand both the
History and
Policy;
internal and the
development of
Casino
external casino
gaming and casino
Management;
environment
operations, the social,
Seminar: Gaming
psychological, cultural,
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& Casino
legal and economic
Management;
issues of gaming,
Casino Products,
marketing strategies,
Protection &
products, controls,
Probability
probability of cheating.
Develop and
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demonstrating casino
management
competencies
Tourism & Travel
Introduction to
Understand the
Social, economic, and
Travel & Tourism;
overall tourism
environmental
Tourism Policy &
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phenomenon and
dimensions of tourism,
Planning;
develop management
trends, operation and
Travel Agency
competencies in
management practices
and Tour
travel & tourism
of travel agencies and
Operation; Tour
tour operators, and
Operations
knowledge of
Management;
computerized
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Seminar: World
reservation systems
Wide Destinations
and tour development,
geography of tourist
demand, supply and
transportation, and
destinations.
Based on these identified skill sets and variables, the following conceptual
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framework has been developed:
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Generic skills
Fundamental Curriculum related
skills
Student
Preparedness
Functional Area
Specific Skills
Concentration Area
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Specific Skills
Figure 2-1.A framework for measuring students’ preparedness
Generic skills in the study’s framework consist mainly of the skill sets recognized by past
research as part of the literature review. The breakdown of the generic skills is shown in
Figure 2-2. Please refer to Table 2-2 for the generic skill variables.
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Communicati
Communicati
on
on skills
Conceptual
Conceptual
skills
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Teamwork
Teamwork
skills
Generic skills
Leadership
Leadership
skills
Analytical
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Analytical
skills
Interpersonal
Interpersonal
skills
skills
Figure 2-2.Key elements that belong to generic skills
Fundamental curriculum related skills have been divided into three variables
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based on the analysis of the courses offered in the curriculum. They are shown in Figure
2-3.:
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Experimental learning & application
Fundamental curriculum
related skills Experience-based learning & application
Understanding current issues & practices in the hospitality industry
Figure 2-3.Key elements that belong to fundamental curriculum related skills
As mentioned above, functional area specific skills are broken down into five broad
skill sets from the analysis of the courses offered in the curriculum. These five broad
areas are further broken down into a number of curriculum variables based on the
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analysis of the courses offered in the curriculum. The breakdown of functional area is
illustrated in Figure 2-4. Please refer to Table 2-2 for the functional area variables.
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Marketing
Informa tion
Finance
technology
Functional Areas
Hospitality Human
operations resources
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F igure 2-4: Breakdown of functional area
Similarly, concentration area specific skills are broken down into six broad areas from
the analysis of the c ourses offered in the curriculum. These five bro ad areas are further
broken down into a number of curriculum variables based on the analysis of the courses
offered in the cur riculum. Their breakdown is illustrated in Figur e 2-5. Please refer to
Table 2-2 for the concentration area variables.
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Lodging
To urism &
Food &
Travel
Beverage
Concentration Area
Skills
Club
Events
Casino
Fi gure 2-5: Breakdown of concentration area
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CHAPTER 3
DESIGN AND METHODS
This chapter covers study design, methods, and a study instrument. This study developed
a framework to measure students’ preparedness for their future career through diverse
skill sets both generic and curriculum specific. Moreover, the areas students are more
and less prepared were found out as part of this study.
Study Design
As an exploratory study, this study developed an online survey instrument and conducted
with the convenience sample (undergraduate students majoring in Hospitality and
Tourism Management at University of Massachusetts, Amherst) to identify their
preparedness in terms of the effectiveness of the curriculum. The curriculum variables(independent) were reviewed to identify the level of student preparedness (dependent
variable).This study developed one set of survey instrument that evaluated the perceived
level of student preparedness. Students were asked to rate their perceived level of
preparedness for generic and fundamental curriculum related skills, functional area skills,
and concentration area skills. Students evaluated their perceived level of preparedness
based on a 5-point scale (from 1 being poor and to 5 being excellent). The last section of
the survey consisted of demographic questions. The demographic variables are questions
such as gender, class status (junior, senior, or recent graduate), age, work experience,
current and entrance GPA to the program, and whether respondents transferred to theprogram. Other questions were measured with a 5-point Likert scale from 1: strongly
disagree to 5: strongly agree.
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The online survey instrument was prepared in the software program, called Qualtrics. A link
to complete the survey was emailed to all the target participants of this study. The survey was
forwarded to the Hospitality and Tourism Management Department and then was forwarded
to the target respondents by the Department. The total time line for the study was four weeks.Between two weeks’ time, a reminder was sent to the participants. Three weeks were allotted
between emailing the survey and beginning the data analysis. The Isenberg School of
Business’ Human Subject committee approved the survey instrument. As a token of
appreciation, three fandango.com movie tickets were awarded to the survey respondents by
the random drawing.
Study Sample
The study sample consisted of seniors, juniors and recent graduates of the Hospitality and
Tourism Management (HTM) Department at University of Massachusetts, Amherst
because they had better knowledge and experience with the curriculum. Moreover, they
were able to evaluate their preparedness better since they have taken more courses than
freshmen and sophomores, and they are closer to or just recently graduated in that they
inhabit the generic and hospitality specific skills to a greater extent.
Statistical Analysis
This study used SPSS (Statistical Package for Social Sciences) version 17, Microsoft Excel
and Qualtrics. Descriptive analysis was undertaken to obtain overall mean values and standard
deviations of all variables used in the study. Multiple regression analyses were conducted to
examine which skill sets were more influential to students’ overall preparedness. Reliability
test was carried out to check consistency of all skill set measurement items within each
predetermined skill set. t -tests were conducted to
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identify whether there were any differences in skill sets and perceptions by respondents’
demographic characteristics.
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CHAPTER 4
RESULTS
This chapter highlights the results of the data analysis. The survey instrument was
emailed to 381 target respondents. Over a span of three weeks, 101 completed responses
were collected and analyzed, resulting in a response rate of 26.5%.Out of 101
respondents, 55% are females and 45% are males. Categorizing them into the classstatus, 39% are juniors, 49% are seniors, and only 12% are recent graduates of the HTM
Department. Thirty-three percent of the respondents transferred from another institution
directly into the HTM Department. Eighty one percent of the respondents have some
level of industry work experience. Fifty seven percent of the respondents are currently
employed in the hospitality industry. About 16% of the respondents are working in the
managerial level mostly in front desk, housekeeping, sales departments, and in
restaurants. Twenty percent of the respondents were working as interns in qualified
internship positions in hotels, restaurants, management firms, or clubs. The rest of the
respondents was mostly holding part-time or full-time jobs in hotels, restaurants, bars, orseasonally operated clubs. A detailed summary of respondents’ demographic profile is
presented in Table 4-1.
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Table 4-1. Respondents’ demographic profile
Junior
Senior
Recent graduate
Total
(n=38)
(n=49)
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(n=14)
(n=101)
Gender
Male
13
34.21%
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24
48.98%
8
57.14%
45
44.55%
Female
25
65.79%
25
51.02%
6
42.86%
56
55.45%
Age
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19-21
34
89.47%
34
69.39%
1
7.14%
69
68.32%
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22-25
3
7.89%
13
26.53%
11
78.57%
27
26.73%
Above 25
1
2.63%
2
4.08%
2
14.29%
5
4.95%
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Concentration area
Casino Management
2
5.26%
2
4.08%
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1
7.14%
5
4.95%
Club Management
3
7.89%
2
4.08%
2
14.29%
7
6.93%
Food & Beverage
11
28.95%
14
28.57%
5
35.71%
30
29.70%
Management
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Lodging Management
12
31.58%
16
32.65%
6
42.86%
34
33.66%
Tourism, Convention,
10
26.32%
14
28.57%
0
0.00%
24
23.76%
& Event Management
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Current GPA
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2.00-2.5
5
13.16%
2
4.08%
0
0.00%
7
6.93%
2.51-3.0
11
28.95%
14
28.57%
4
28.57%
29
28.71%
3.01-3.5
13
34.21%
21
42.86%
9
64.29%
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43
42.57%
3.51-4.00
9
23.68%
12
24.49%
1
7.14%
22
21.78%
Entrance GPA
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2.00-2.5
2
5.26%
3
6.12%
1
7.14%
6
5.94%
2.51-3.0
11
28.95%
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14
28.57%
4
28.57%
29
28.71%
3.01-3.5
12
31.58%
23
46.94%
8
57.14%
43
42.57%
3.51-4.00
12
31.58%
9
18.37%
1
7.14%
22
21.78%
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Transfer Criteria
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Transfer student
15
39.47%
16
32.65%
3
21.43%
34
33.66%
Non-transfer student
23
60.53%
33
67.35%
11
78.57%
67
66.34%
Work Experience
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none
9
23.68%
9
18.37%
1
7.14%
19
18.81%
0-1 year
11
28.95%
7
14.29%
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8
57.14%
26
25.74%
1-2 years
6
15.79%
9
18.37%
2
14.29%
17
16.83%
2-3 years
6
15.79%
9
18.37%
2
14.29%
17
16.83%
3-4 years
3
7.89%
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8
16.33%
0
0.00%
11
10.89%
4-5 years
2
5.26%
3
6.12%
0
0.00%
5
4.95%
more than 5 years
1
2.63%
4
8.16%
1
7.14%
6
5.94%
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Current Work Status
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Working
18
47.37%
29
59.18%
10
71.43%
57
56.44%
Not working
19
50.00%
20
40.82%
4
28.57%
43
42.57%
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Descriptive Analysis
Respondents were asked to rank the functional areas of the hospitality management
program. A total of 95 respondents have been recorded for this question. The five different
functional areas are ranked in order of the level of student preparedness (1 = most prepared
and 5 = least prepared). The results are summarized in Table 4-2. As seen in Table,
hospitality operations were considered the most prepared areas followed by marketing,
information technology, human resource, and finance and accounting. . Rank 1 is equivalent
to 1 point and rank 5 is equivalent to 5 points. Thus, the area with the least score is rated thehighest in our ranking.
Table 4-2. Ranking of hospitality functional areas
Rank
Functional Area
Score*
1
Hospitality Operations
2.17
2
Marketing
2.67
3
Information Technology
3.21
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4
Human Resource
3.40
5
Finance & Accounting
3.55
*1 = most prepared and 5 = least prepared
A total of 96 responses ranked the concentration areas of the hospitality management
program. The five different concentration areas were ranked in order of the level of student
preparation (1 = most prepared and 5 = least prepared). The result is summarized in Table
4-3.Lodging management was rated the most prepared area followed by food and beverage
management, tourism and convention and events management, casino management, andclub management. Also, evident in Table 4-3 is
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the percentage of respondents concentrating in the area. Lodging Management had the
highest number of respondents, and Club Management was the least.
Table 4-3. Ranking of hospitality concentration/emphasis areas
Rank
Concentration Area
scores
Concentration of
respondents
1
Lodging Management
2.47
34%
2
Food & Beverage Management
2.49
30%
3
Tourism, Convention, & Event
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2.89
24%
Management
4
Casino Management
3.51
7%
5
Club Management
3.65
5%
Respondents were asked to rate their overall preparedness, quality, and satisfaction in the
hospitality program. With regard to students’ preparedness for their future career, a mean
score of students’ preparedness was 3.86, which indicates that most of students were
relatively well prepared for their future career. When asked about their level of satisfaction
with learning in the program, 46% were somewhat satisfied, 23% being very satisfied, and
24% were neither satisfied nor dissatisfied. The respondents were then asked to rate their
overall quality of education in the hospitality management program, 42% respondents rated
their quality of education as above average, 15% excellent, 33% average, and 9% werebelow average. When asked about value of the program, 21% strongly agreed that the
program was valuable, 41% agreed that the program was somewhat valuable, 9% somewhat
disagreed and 29% were indifferent. Respondents were also asked whether they were
willing to recommend the program to others. Forty percent of the respondents were
somewhat likely to recommend, 32% were
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very likely to recommend, 8% were somewhat unlikely, 1% were very unlikely, and 19%
were indifferent. Results are presented in Table 4-4.
Table 4-4. Students’ overall evaluations of the HTM program
Students’ overall evaluations
Mean (std)
n
Preparednessa
3.86 (±.76)
99
Satisfactionb
3.83 (±.91)
100
Qualitya
3.64 (±.86)
97
Valuec
3.74 (±.89)
100
Recommendationd
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3.94 (±.96)
100
a = (1 = poor, 2 = below average, 3 = average, 4 = above average, 5 = excellent)
b = (1 = very dissatisfied, 2 = somewhat dissatisfied, 3 = neutral, 4 = somewhat satisfied, 5 = very satisfied) c = (1 = strongly disagree, 2 =
somewhat disagree, 3 = neutral, 4 = somewhat agree, 5 = strongly agree)
d = (1 = very unlikely, 2 = somewhat unlikely, 3 = neutral, 4 = somewhat likely, 5 = very likely)
Overall, it can be concluded that the students in the hospitality management program of
this school had a good quality of education, were satisfied with the overall quality of
education they received and they thought their program was valuable. They were also
adequately prepared for their future career.
Results of Regression Analysis
Multiple regression analysis was done to identify the skills that significantly contribute to
student preparedness. Reliability test was performed and Cronbach’s alpha values were
ranged from .694 to .860 for generic skills and .467 to .885 for hospitality specific skills.
First step was to carry out multiple regression analysis for the generic skills to identify
key skills that affected students’ preparedness (see Table 4.5).
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The raw data score had been added for each generic skill set. The five categories of
generic skills were taken as independent variables and preparedness was set as the
dependent variable. As shown in Table 4-5,
Table 4-5: Results of multiple regression analysis – Generic skills
(Dependent variable: Students’ preparedness)
Independent variables
B
Std. Error
Beta
t-ratio
α
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Constant
1.832
.469
3.91
Communication skills
.065
.033
.251
1.98*
.809
Conceptual skills
-.034
.042
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-.108
.42
.694
Analytical skills
-.007
.035
-.027
.84
.817
Teamwork
.033
.042
.102
.44
.841
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Leadership skills
.016
.049
.049
.75
.844
Interpersonal skills
.059
.035
.232
.94
.860
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R2 = .21 F = (p < .001)
* p<.05
Results show that only communication skills are significant at a significance level
of .05. R2, which is a measure of how much variability in the outcome is accounted by the
predictors, was .212. This means these factors accounted for 21.2% of variation in
students’ preparedness. Thus, if students are more prepared in communication skills, they
are likely to be more ready for their future career. Cronbach’s alpha values ranged
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from .694 to .860.
The same procedure has been applied to the hospitality specific skills. Multiple regression
analysis was performed with students’ preparedness as the dependent variable,
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and 12skill sets as the independent variables. The 12skill sets involve fundamental
curriculum related, five functional areas and six concentration areas. The regression
model is presented in figure 4-1 and the results of regression of the hospitality skills are
shown in table 4-6:
Finance &
Accounting
Fundamental
Human
Curriculum
Resource
related skills
Functional area
Marketing
skills
Hospitality
Operations
Information
Technology Student
Preparedness
Events
Lodging
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Food &
Beverage
Concentration
area skills
Casino
Club
Tourism
Figure 4-1: Model for regression analysis of Hospitality specific skills.
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Table 4-6.Results of multiple regression analysis – Hospitality specific skills
(Dependent variable: Students’ preparedness)
Independent variables
B
Std. Error
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Fundamental Curriculum related
.060
.046
.161
1.303
.774
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Marketing
-.064
.063
-.123
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-1.011
.704
Human Resource
.211
.068
.439
3.104
**
.592
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Finance & Accounting
-.151
.053
-.364
-2.828
**
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.703
Information Technology
.153
.104
.163
1.469
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Operations Management
.035
.067
.068
.529
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.467
Food & Beverage
.205
.064
.415
3.205
**
.551
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Events
.039
.045
.131
.885
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.813
Lodging
.237
.119
.232
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1.989
*
Club
-.184
.111
-.264
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-1.651
Casino
-.050
.053
-.146
-.948
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.885
Tourism
-.156
.108
-.181
-1.446
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R2 = .41F = (p < .000)
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* p<.05;
** p<.01
Results show that human resource, finance & accounting, food and beverage, and
lodging are statistically significant at a significance level of .05. R2 for the analysis was .41,
which means these skills accounted for 41% of variation in students’
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preparedness. The positive beta value of human resource, food and beverage, and lodging
show that the variables are positively related. Thus, if students are more prepared in
human resource, food and beverage, and lodging skills, they are likely to be more
prepared for their future career. However, finance and accounting has a negativerelationship with students’ preparedness, indicating that, as students are more prepared in
this subject, their readiness level for the future career goes down. Reliability test has been
performed on some skill sets, and Cronbach’s alpha ranges from .467 to .885. Skill sets
such as IT, Lodging, Club, and Tourism have only one variable associated with each of
them. Therefore, it was not feasible to perform reliability test on them.
Results from t-tests
The independent samples t-tests were conducted to identify differences in students’
preparedness of each factor by their demographic characteristics. The first step involved
performing Levene’s test to see if the variances are different enough to assume whether
they are equal or not. If Levene’s test is significant at p <0.05, then we can conclude that
the variances are significantly different and thus the assumption of homogeneity of
variances has been violated in the analysis and if Levene’s test is insignificant (i.e. p>.05),
then the difference between the variances is zero and so the variances must be roughly
equal. Thus, variances for individual skills in the t-tests had been considered equal or not
equal according to Levene’s test criteria and accordingly the significance levels of those
skills were found.
As a result of t-test, students had different perceptions of preparedness in the identified skill
sets by gender, transfer students, and industry experience. No significant
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differences were found in any of the skills between juniors and seniors. There was a
significant difference in the preparedness level for listening skills between males (M=
3.67, std. = ±.879) and females (M= 4.11, std. = ±.888); t(99)=-2.492, p = .014. Thus,
females are significantly better prepared than males in listening skills. A significantdifference was also found regarding the believing that hospitality management is a good
course of study between males (M=3.67, std. = ±1.087) and females (M=4.09,
std=± .940); t(99)= -2.095, p= .039. Thus, females believe more strongly than males that
hospitality management is a good course of study. Between transfer students and non-
transfer students, there was a significant difference in the preparedness level for
demonstrating skillful use of IT for processing and communicating information in the
hospitality industry (p < .01). There was also a significant difference in the preparednesslevel for demonstrating catering and banqueting functions and skills between transfers
(M= 3.47, std. = ±.929) and non-transfers (M= 3.91, std. = ±.949); t(99)= -2.217, p = .029.
Thus, non-transfer students are significantly better prepared in demonstrating skillful use
of IT for processing and communicating information in the hospitality industry, and in
demonstrating catering and banqueting functions skills than transfer students in this
hospitality management program.
The last t-test was conducted to compare group means between students who have workexperience and students who do not have any work experience. As shown in Table 4-8, results
of t-test indicate that students and recent graduates with industry level work experience are
significantly better prepared in the generic skills such as listening, writing, speaking, ethical
behavior, and adaptability and learning than those with no industry experience. On the other
hand, those with no work experience are significantly better
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prepared in human resource, hospitality information technology, and hospitality law than
those with industry experience. In addition to these skills, a significant difference was
also found regarding overall satisfaction with learning between those with work
experience (M= 3.95, std.=± .842) and those with no work experience (M= 3.50, std. =±1.030); t(98)= 2.189, p= .031). Moreover, there was a significant difference regarding
the likelihood of recommending the hospitality program to others between those with
work experience (M= 4.12, std. = ±.875) and those with no work experience (M= 3.42,
std. = ±1.027); t(98)= 3.345, p= .001). Thus, those with work experience are significantly
more satisfied with learning than those with no work experience and are also more likely
to recommend this hospitality program to others.
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Table 4-7: Results of t-test between groups with work experience and without
work experience
Skill
Group
Mean (std.)
t
p
Listening
Work experience
4.05 (±.87)
2.77
.007
No work experience
3.50(±.91)
Writing
Work experience
3.81(±.83)
2.49
.014
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No work experience
3.35(±.80)
Speaking
Work experience
3.84(±.87)
2.14
.035
No work experience
3.42(±
.81)
Hospitality law
Work experience
3.56(±1.19)
-2.58
.011
No work experience
4.23(±.99)
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Adaptability & learning
Work experience
4.24(±.77)
2.28
.025
No work experience
3.85(±.73)
Ethical behavior
Work experience
4.32(±.79)
2.84
.006
No work experience
3.81(±.80)
Understand and apply human
Work Experience
3.61(±.84)
-2.24
.027
resource functions & policies
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no work experience
4.04(±.82)
Understand employment potential
Work experience
3.32(±.98)
-2.26
.026
of identified supported populations
No work experience
3.81(±.80)
and labor relations in the United
States
Demonstrate skillful use of IT for
Work experience
3.55(±.84)
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-2.47
.015
processing and communicating
No work experience
4.04(±.96)
information in the hospitality
industry
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CHAPTER 5
DISCUSSION
This chapter highlights key findings of this study by referring to the study’s objectives,
identifies the drawbacks and limitations of the study, and provides suggestions for future
research in this area.
The first objective of the study was to develop a model that would allow students to rate
their level of preparedness from their curriculum. The hospitality curriculum was looked
into details to come up with curriculum variables through which students can measure
their perceived level of preparedness. Each individual course description was looked into
from the course catalog to come up with skills that students learn from each of these
courses. While this method had worked for the purpose of this study, the skills students
learn from a course might not be accurately represented in the curriculum. A better
approach might be to consult the instructor and incorporate the instructor’s perspective to
develop the skills the students are learning in the course. If that turns out to be too time-
consuming, developing the curriculum variables from the course syllabus might also be a
better way. Thus, course descriptions were analyzed and appropriate curriculum variables
were developed. The concentration and functional areas were also developed accordingly
from the curriculum based on the courses offered in the curriculum. Generic skill
variables were developed from past research and course offerings in the hospitality
curriculum. Some fundamental curriculum related skills were also developed based on
the course offerings and descriptions. This fulfills the first objective of the research.
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The next objective of the research was to highlight the strengths and weaknesses of the
program. The curriculum variables were transformed into a user-friendly survey through
which students and recent graduates rated their perceived level of preparedness to work
in the industry. Based on the rating, the means of these skills were ranked in order ofimportance (see Appendix C). Generic skills such as teamwork, interpersonal, critical
reflective thinking, problem solving, planning, listening, and clear understanding of the
industry are rated quite highly by the respondents. Among hospitality specific skills,
events, sales, promotion, overall food related skills, and lodging management were rated
very highly by the responders. The skills in which students were least prepared involved
casino management, clubs, financial management, employment potential of identified
supported population, forecasting and budgeting, and using numbers. Very few
respondents are concentrating in casino management and club management, which
explains that they might not have exposed to various courses related to these areas andhence they are not well prepared in them. Based on the mean scores of each skill set
(Appendix A), the general trend that can be noticed is respondents are very well prepared
in skills that involve key management qualities such as interpersonal skills and people
skills. On the downside, skills that require dealing with numbers and analysis tend to be
those in which respondents are less prepared. Nevertheless, overall students were quite
well prepared in all of the skills offered in the curriculum, as the lowest mean was 3.19/5,
which was not very low. Thus, there was not any gray area in the curriculum in which
emphasis has to be given to ensure proper student learning.
Consistent with this objective it was necessary to carry out multiple regression to identify
which skill areas contribute significantly to student preparedness. In the end, four
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skill areas were found to be key predictors of students’ readiness or preparedness
including three hospitality specific skill area and one generic skill area. The skill area that
affected positively to student preparedness includes communication skills under the
generic skill category and human resource, food & beverage, and lodging under thehospitality specific skill areas. Interestingly, finance and accounting is found to be
negatively related to students’ preparedness.
The next objective was to carry out t-tests to examine any differences by students’
demographic characteristics in their preparedness for future career. A statistically
significant difference was found between respondents with and without work experience.
Respondents with work experience had rated their preparedness in many of the skills
significantly highly than those without work experience. An interesting point to note inthis case was that skills such as human resource skills, information technology, and
hospitality law were different between the two groups. Respondents with no work
experience were better prepared in these skills than those with work experience. On the
other hand, students and recent graduates with work experience were better prepared in
listening, writing, speaking, adaptability & learning, and ethical behavior than those with
no work experience.
Based on our research, it can be concluded that courses in the food and restaurantmanagement, human resource management, and lodging management and courses that
contribute to enhancing communication skills were key predictors of students’
preparedness in this hospitality management program. On the other hand, courses in
finance and accounting were contributing negatively to student preparedness. Maybe
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their perception of preparedness for these courses is not in accord with their actual
preparedness because students often get intimidated by dealing with numbers.
An interesting point to note from the t-tests was that work experience was making a big
difference in the way students perceive their level of preparedness. The logical
explanation from this would be that students were being able to apply the skills they learnt
from their curriculum to the real professional life in order to bolster their confidence and
enhance their perception of better preparation. This again highlights the importance of
internships, co-ops, summer jobs, externships, and part-time jobs in this field of
education.
Limitations of Study
As an exploratory study, the sample size would be acceptable. However, it might be a
good idea to apply this model to a large sample size. In addition, this model was being
tested in one school only. It is definitely a good idea to apply this research in different
schools to test the robustness of the model. More research sites can add more depth to the
study and can be crucial to testing the validity of the model. In that case, the model might
have to be adjusted according to the course offerings of the different schools.
It might not be possible to single out the curriculum as the only contributing factor to student
preparedness. There are many factors that contribute to student preparedness, as a result of
which, it is a challenging task to limit the other factors and
find out how curriculum alone contributes to student preparedness. Likewise, the R2
values in the multiple regression analysis have been quite low.
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The identified skill sets might not represent the curriculum effectively. Further testing
and validation might be necessary to assess the skill sets developed from the course
descriptions. It might not be a good representation of the actual materials taught in the
course. A better approach might be to consult the instructor and incorporate theinstructor’s perspective to develop the skills the students are learning in the course
There can be several skills lumped into one curriculum variable which might not entail a
specific and accurate response from the respondents. This might confuse the respondents,
which in turn might cause them to rate their perceived level of preparedness incorrectly.
Students can be biased in their opinions about the curriculum. For example, even thoughthey are adequately prepared they might not accurately rate their level of preparedness
because of their disliking of the instructor. Survey participants might base their inputs on
personal grudge and/or word of mouth.
Students can also rate a skill without even taking a course that teaches them that skill.
For example, introduction to hospitality management talks about casinos to some extent.
Therefore, students will rate casino management competencies based on their learning in
the introduction to hospitality management course if they have not taken the casinomanagement courses.
Suggestions
Hospitality education is still growing across the world. With the rise in demand for
hospitality education, the need to have a proper ranking system in this field is more
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than ever. Such a model can only be made after several phases of testing, and validation.
This model to measure curriculum effectiveness is in its elementary stage. Although the
objectives are successfully met for the purpose of this study, there are still lots more to
look into in the future. Keeping in mind all its limitations, the model can be developedfurther and improved to a completely new level. It might also be possible to rank
schools based on the improved version of the model and this is one interesting area to
look into for the future.
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APPENDIX A
RANKING OF SKILL AREAS BY MEAN
Skills
Type of skills
Mean
Working with others
Generic - teamwork
4.22
Ethical Behavior
Generic - interpersonal
4.19
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Passion for service to the industry
Generic - interpersonal
4.18
Adaptability and Learning
Generic - interpersonal
4.14
Critical Reflective thinking
Generic - analytical
4.03
Clear understanding of hospitality industry
Generic - conceptual
4.01
Self-Management
Generic - interpersonal
4.00
Providing feedback & motivating others
Generic - teamwork
4.00
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Employee Relations & Training
Generic - teamwork
3.96
Planning skill
Generic - leadership
3.95
Listening Skill
Generic - communication
3.91
Problem-Solving
Generic - analytical
3.88
event management skills
Concentration area skills - events
3.84
Understand the different functional areas of hotels, &
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resorts such as front desk, housekeeping, rooms
division, guest services and develop managerial and
supervisory skills
Concentration area skills - lodging
3.84
meetings and convention management skills
Concentration area skills - events
3.81
Demonstrate a clear understanding of the principles of
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food fabrication, production, nutrition, safety, quality,
services, purchasing, cost controls, and critical issues.
Concentration area skills - f&b
3.80
Understand and apply Hospitality Promotion, sales,
and advertising techniques
Functional area skills - marketing
3.78
Developing & applying analytical skills related to the
hospitality industry
Functional area skills - finance
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3.77
demonstrating catering and banqueting functions and
skills
Concentration area skills - events
3.76
Managerial skill
Generic - leadership
3.75
Presentation Skill
Generic - communication
3.74
Speaking Skill
Generic - communication
3.73
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Hospitality Law
Generic - conceptual
3.73
understanding and applying human resource functions
Functional area skills - human
policies
resource
3.72
Understand marketing concepts & Apply Hospitality
Marketing fundamentals.
Functional area skills - marketing
3.70
Writing Skill
Generic - communication
3.69
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Staffing
Generic - leadership
3.69
Experience based learning & application
Fundamental curriculum related
3.68
Demonstrating skillful use of IT for processing and
communicating information in the hospitality
Functional area skills -
industry.
information technology
3.67
Experimental learning & application
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Fundamental curriculum related
3.61
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Understanding current issues and practices in the
hospitality industry
Fundamental curriculum related
3.61
Understand the overall tourism phenomenon and
develop management competencies in travel &
Concentration area skills -
tourism
tourism, travel
3.58
Indentifying types of beverages and demonstrating
knowledge of beverage management
Concentration area skills - F&B
3.57
Demonstrating knowledge of lodging and food service
systems including PMS, POS, and Revenue
Functional area skills - hospitality
Management & Reservation systems.
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operations
3.57
Sales technique & concepts
Generic - conceptual
3.57
understanding and analyzing accounting data
Functional area skills - finance
3.53
Forecasting & Budgeting
Generic - analytical
3.50
Using numerical ideas & techniques
Generic - analytical
3.49
Demonstrate in-depth club knowledge, understanding
the fundamentals of club management and applying
those skills
Concentration area skills - club
3.45
Understand employment potential of identified
supported populations in the United States and labor
Functional area skills - human
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relations
resource
3.45
understanding both the internal and the external casino
environment
Concentration area skills - casino
3.40
Understand Hospitality Financial management
fundamentals including real estate and apply them
Functional area skills - finance
3.20
applying casino management competencies
Concentration area skills - casino
3.19
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APPENDIX B
SURVEY INSTRUMENT
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