Abstract
This paper presents findings from the second wave in a longitudinal study of juniors/seniors in the School of Hotel, Restaurant and Institutional Management at Michigan State University. Findings indicate: (1) a shift in the hierarchical ranking of the factors considered and the influences on the students' choice of a company for which to work aftergraduation, (2) apprehensions about working in the hospitality industry which center on perceived personal inadequacies and quality-of-life issues, (3) a "push-pull" theory about reasons why students believe they might leave their first company, and (4) differences in attitudes between hotel students and food service students.
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