Hospitality Programs' Perceptions About Contract and Institutional Foodservices Management

Abstract

Hospitality management programs at four-year colleges/ universities were surveyed about their perception of contract/institutional foodservices management. In spite of the tremendous job opportunities reported, this area appears to still be the lost "I" in HRIM (hotel, restaurant, and institutional management) programs, with the most common response being that only 1-15% of the students are placed in such careers. Over half of the programs, however, did perceive a need to leach more about contract foodservice. Most programs have faculty with adequate industry background to offer a course in contract/institutional foodservices management, but cite lack of financial resources and lack of student interest. The percentage of schools currently offering a course in contract/institutional foodservices management is 26%. Approximately 8% of the respondents intended to offer such a course within two years.