Abstract
Students registered in the Tourism Department undergraduate program at the College of Arts and Social Sciences (CASS) of Sultan Qaboos University (SQU) study 12 specialization requirements courses (36 credit hours) in one of the department specializations (Tourism Management - Hospitality Management) for 4 semesters. The Hospitality Management specialization study plan comprises two practical courses “Food Production” and “Service in Hospitality”. Both courses have a weekly 50-minute theoretical (In-class) foundation part complemented by a weekly 4-hour practical application part. Over the years, the location for the two courses practical application part has been a major concern, commercial properties as a training location or catering facilities on SQU premises? many questions were posed seeking to determine which location better enhances students learning experience and helps the accomplishment of courses objectives and learning outcomes. The current study aims to evaluate the teaching and learning experience of the two practical Hospitality Management Specialization courses: “Food Production” and “Service in Hospitality”. End of practical application reports of students enrolled in the “Food Production” course in Fall 2018 and Fall 2019 were analyzed. A survey was distributed to Spring 2020 “Service in Hospitality” course students. Then finally, interviews with the two courses instructors were conducted in Spring 2020. Students’ evaluations and responses were straight forward while instructors’ comments were thorough, correlating the investigated courses to the other study plan courses showing their wholistic effect on the program sustainability. The study outcomes are important in evaluating the practical courses status leading to an enhanced teaching and learning experience and is a step towards the undergraduate program study plan reformulation and update. Keywords: tourism, hospitality, practical courses, study plan, education, training, Oman
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