Abstract
The food service/restaurant component of the hospitality curriculum was examined in 33 ACPHA accredited schools and 11 other “top schools.” This study measured the number of food courses, the use of food laboratories, food service/restaurant concentration offerings in the hospitality programs, and the availability of course(s) in fine dining. The fine dining or full-service segment of the restaurant industry has experienced steady growth for over 25 years and is predicted to increase in alignment with the rising discretionary income of the Baby Boomer generation. Hospitality programs may consider expanding their curriculum to offer an elective course in fine dining to facilitate career opportunities for their graduates in this segment of the restaurant industry.
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