How satisfying is real work? An analysis of student feedback on applied learning in a hospitality degree

Abstract

Using a case study approach, this study explores hospitality management students’ applied culinary and restaurant studies experiences before and after the commercialisation of a training restaurant in a New Zealand school of hospitality. Student feedback is used to examine the impact of commercialisation, and provide an understanding of the benefits and potential problems, particularly how students react in an authentic hospitality environment. The study finds that the acquisition of practical, social, and life skills is highly valued by hospitality students, but commercialisation of a training restaurant can result in the loss of some training opportunities.