Abstract
The purpose of this study was to determine the extent to which computers are being utilized as a tool in teaching foodservice management concepts in four-year undergraduate hospitality programs. A questionnaire was administered to 78 four- year programs with membership in the Council on Hotel, Restaurant, and Institu tional Education, with a response rate of 58% (N=45). Concepts most often taught with computer-assistance were budgeting, accounting, menu and recipe analysis, and inventory control. Hospitality educators reported a need for increased utilization of the computer in teaching foodservice management concepts (98%), but indicated a strong need for additional training in the use of the computer as an instructional tool (96%).
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