Hospitality Students Research Articles

Smartphone addiction and its impact on quality of sleep and academic performance among nursing students. Institutional based cross-sectional study in Western Rajasthan (India).

To explore the smartphone addiction and its impact on quality of sleep and academic performance among the nursing students. . A descriptive cross-sectional study was conducted among the nursing students (n=160) in tertiary care teaching hospital in western Rajasthan (India) by using standardized Smartphone Addiction Scale Short Version (SAS-SV), the quality of sleep was assessed by standardized Pittsburg's Sleep Quality Index scale (PSQI) and academic performance was assessed by self -made Academic Performance Scale. In this study 38.1 % students were having moderate smartphone addiction. The smartphone addiction is directly associated with hours daily spend on smartphone (p < 0.001), time check smartphone after wake up in the morning (p < 0.001), and frequency of smartphone pickups in a day (p=0.003) of students. The quality of sleep is inversely associated with duration of smartphone use (p=0.004), hours daily spend on smartphone (p=0.002), time check smartphone after wake up in morning (p=0.010), of students The academic performance is significantly associated with hours daily spend on smartphone (p=0.003), time check smartphone after wake up in morning (p=0.001), and frequency of smartphone pickups in a day (p=0.015) of students. A high proportion of nursing students have moderate smartphone addiction. This addiction was associated with an increased risk of poor sleep quality and poor academic performance. Educational activities on the healthy use of smartphones are needed in the studied group.

The impact of clinical placement site, community clinic versus tertiary hospital, on midwifery students’ clinical learning experience in Sierra Leone: a cohort study

BackgroundIn midwifery education, the clinical learning experience (CLE) is a critical component to gaining competency and should comprise greater than 50% of a student’s education. Many studies have identified positive and negative factors affecting students’ CLE. However, few studies have directly compared the difference in CLE based on placement at a community clinic versus a tertiary hospital.MethodsThe aim of this study was to examine how clinical placement site, clinic or hospital, impacts students’ CLE in Sierra Leone. A once 34-question survey was given to midwifery students attending one of four public midwifery schools in Sierra Leone. Median scores were compared for survey items by placement site using Wilcoxon tests. The relationship between clinical placement and student’s experience were assessed using multilevel logistic regression.ResultsTwo-hundred students (hospitals students = 145 (72.5%); clinic students = 55 (27.5%) across Sierra Leone completed surveys. Most students (76%, n = 151) reported satisfaction with their clinical placement. Students placed at clinics were more satisfied with opportunities to practice/develop skills (p = 0.007) and more strongly agreed preceptors treated them with respect (p = 0.001), helped improve their skills (p = 0.001), provided a safe environment to ask questions (p = 0.002), and had stronger teaching/mentorship skills (p = 0.009) than hospital students. Students placed at hospitals had greater satisfaction in exposure to certain clinical opportunities including completing partographs (p < 0.001); perineal suturing (p < 0.001); drug calculations/administration (p < 0.001) and estimation of blood loss (p = 0.004) compared to clinic students. The odds of students spending more than 4 h per day in direct clinical care were 5.841 (95% CI: 2.187–15.602) times higher for clinic students versus hospital students. There was no difference between clinical placement sites in regards to number of births students attended (OR 0.903; 95% CI: 0.399, 2.047) or number of births students managed without a preceptor/clinician present (OR 0.729; 95% CI: 0.285, 1.867).ConclusionThe clinical placement site, hospital or clinic, impacts midwifery students’ CLE. Clinics offered students significantly greater attributes of a supportive learning environment and access to direct, hands-on opportunities for patient care. These findings may be helpful for schools when using limited resources to improve the quality of midwifery education.

The importance of context: How university entrepreneurial climates enhances entrepreneurship in tourism and hospitality graduates

Universities play a key role in shaping Tourism and Hospitality (T&H) students' entrepreneurial intentions (EI), referring to one's willingness and desire to consider the creation of a new venture as a career option. However, the importance of a university climate for entrepreneurship is often overlooked in enhancing entrepreneurial career aspirations in T&H students. Drawing on Social Cognitive Career Theory and Institutional Theory, this study examines the role of entrepreneurial climates within universities and the mechanism through which it can shape T&H students' entrepreneurial intentions. Using data from 190 T&H students in the final year of a tourism and hospitality program, the PLS-SEM results reveal that T&H students' entrepreneurial self-efficacy and outcome expectations play key sequential roles in translating entrepreneurial climates into greater EI. The findings highlight the importance of individual and contextual-level factors in the formation of EI among T&H students.

Gender Bias in the Hospitality Sector: Female and Male Jobs

The hospitality sector is still very traditional and male-dominated in terms of values, it is segregating and discriminatory according to gender, not only horizontally but also vertically, the wage differences between men and women are critical, and many of the jobs are stigmatized. Indeed, despite women representing most of the workforce in hospitality, such numerical dominance is not reflected in the leadership positions they occupy. Traditionally, men and women occupy different roles in the hospitality industry: women are more often assigned functions that are in line with their social roles and that represents an extension of their domestic tasks so that it is easier to find women in-room service or cleaning. Men, on the other hand, are more easily assigned physically demanding tasks, administrative and management functions, which require more skills and are therefore better paid.&#x0D; This study aims to examine the female and male social representation associated with the performance of certain roles in the hospitality sector, as perceived by tourism and hospitality students, to explore gender representations associated with different hierarchical positions and departments, and to understand some of the (in)equalities that continue to persist between men and women in hospitality.&#x0D; A quantitative cross-sectional study was performed to achieve the study goals. Our sample consists of 200 higher education students in tourism and hospitality. Based on Bem Sex Role Inventory short-form traits questionnaire, we applied an online questionnaire with the purpose of knowing the students’ gender representations of different professional activities in the hospitality industry.&#x0D; Within our results, we expect to describe the gender bias of the professional functions in the hospitality sector. On the other hand, we expect to understand possible gender differences between operational and leadership positions, and from different departments.&#x0D; The findings of this study will help the hotels to analyse their gender practices and policies. By giving voice to the stereotypes that foster gender inequalities in the hospitality sector, hotels can become aware of their gendered practices and policies that impact the recruitment process and the various roles and functions that are assigned to men and women.

Robots in Tourism and Hospitality: The Perception of Future Professionals

This research is aimed at analyzing the perception of future tourism professionals about the presence of robots in the hospitality industry. It was based on data obtained from undergraduate and master students in tourism and hospitality, through a questionnaire that sought to assess their perceptions regarding hospitality, novelty, culture, robot performance management in the tourism industry, and their willingness to work in a partially robotized environment in the future. The analysis of the perceptions of future tourism and hospitality professionals was performed based on a structural equation model and revealed that perceptions of novelty and performance management have a significantly positive impact on the willingness of participants to work in a partially robot environment in the future. When the intention to use robots in the future is included in the model, this positive effect decreases. The current existing research on the application of artificial intelligence in hospitality and tourism has, mainly, focused on the customer or the hotelier, making it important to understand how generations of future employees in hospitality and tourism view the use of this type of technology, anticipating any future less favorable situations.

Developing English Learning Material for the Hospitality Students

The purpose of the research is to understand the process of LPK ISI (Indonesia Institute of Technology) in developing English materials. This research focuses on hotel and cruise planning and research products. The method used in this research is research and development (Research and Development) by following of research models is ADDIE (Analysis, Design, Development, Implementation, and Evaluation). The procedure in this research the researcher analyses to know the students need what they need and want (teaching goals). After finishing the English course, Design the researcher designs as syllabus, lesson plans, English materials and assessments after that continues to the Development stage, the process is implemented in the classroom, which curriculum; after the learning ends, the researcher evaluates to understand to know the efficacious of the curriculum then, continue to revise the curriculum, the curriculum, which revises the newer for the next batch. Result of this research showed the process of developing English learning material on the students at the three batch until the researcher has done designed English material for the next batch and this research show the product of this research is a textbook, the title is English for Hospitality and Cruise Ship Program.

TEACHER'S COMMUNICATIVE LANGUAGE TEACHING (CLT) STRATEGIES IN IMPROVING THE SPEAKING ABILITY OF THE HOSPITALITY STUDENTS (A CASE STUDY AT SMKN 5 BARRU)

The descriptive study focused on investigating CLT strategies employed by the English teacher in hospitality classrooms to improve the hospitality students' speaking abilities. This research conducted a mixed method design with the quantitative analysis applied in small proportion only to measure the mean score of pre-test and post-test students speaking improvements. The participants in this study involved one teacher and one class from twelfth-grade (XII) students of hospitality at SMK N 5 Barru that consisted of 20 students. Observation with field notes and interviews were used as instruments for data collection. This research utilized Richards's (2006) three practices of mechanical practice, meaningful practice, and communicative practice as the basis in investigating the CLT strategies used by the teacher. The data were analyzed in three major steps such as data reduction, data display, and conclusion drawing proposed by Miles &amp; Huberman (1994). The findings indicated that the English teacher mostly used meaningful and communicative practices rather than mechanical practices. In applying CLT strategies to improve the hospitality students speaking abilities, the teacher mostly provided active discussion activities and worked in pairs or groups with the encouragement of integrating some additional tools such as the online platforms and applications. Moreover, cumulative score analysis from pre-test and post-test verified that the level of speaking proficiency in hospitality students demonstrated a 57.5% improvement, leading to the enhancement in their speaking score, which was classified as moderate categorization. The findings of this study concluded that CLT strategies that applied by the teacher helped improve the students speaking abilities gradually, as these applications also serve the purpose of engaging and captivating students in language learning by encouraging them with opportunities to utilize technological advancements in developing their language skills.

The influence of tourism and hospitality students’ perceived effectiveness of outcome-based education on their VUCA skills

The mismatch between supply and demand in the tourism and hospitality labor markets becomes increasingly serious in the past few years. The main reason for such a problem is that tourism and hospitality students are equipped with academic knowledge but lack VUCA skills. VUCA are the acronyms of volatility, uncertainty, complexity, and ambiguity. However, little research has explored the antecedent mechanism of tourism and hospitality students’ VUCA skills. Hence, the purpose of the present study is to clarify the leading factors that would enhance tourism and hospitality students’ perceived VUCA skills. This study collected data by distributing questionnaires to senior students majoring in tourism and hospitality management (THM) from five universities in China. The results show: First, students’ perceived the effectiveness of outcome-based education (PEOBE) has a significant effect on their perceived VUCA skills and self-concept including cognitive self-concept (CSC) and affective self-concept (ASC). Second, THM students’ CSC is positively related to their perceived VUCA skills. Finally, the relevance of ASC and students’ perceived VUCA skills was not significant. The present study further justified that PEOBE is the prepositive variable of THM students’ cognitive self-concept, supporting the linkage effect of “PEOBE → CSC → self-efficiency → perceived VUCA skills”. From the practical implications, this study focuses on OBE as the entry point to explore the antecedent mechanism of THM students’ perceived VUCA skills, supplying a basic formulation of educational reform policies for the administrative department of higher education around the world.

Skill Sets for Future Hospitality Jobs

Aim: This paper reviews the literature on latest jobs and skills requirement in hospitality industry. The purpose of this paper is to identify the future jobs and requirements of skill set for hospitality industry in the 4th Industrial revolution.&#x0D; Methodology: Literature were collected from various online and offline resources that related to future job requirements and skill requirements in Tourism and hospitality industry in the 4th Industrial revolution. A Critical analysis of the literature and investigation from different walks of life, namely academics, technological advancement, government, Industry was carried out.&#x0D; Results: After critically reviewing the literature it was found that trends of jobs are changing due to the intervention of technology. To survive in the Tourism and Hospitality Industry various set of skills are required. New paradigm shift in the hospitality industry is felt. This is the needed time to adjust in line with the technological inventions and be ready to adapt. Educational institutes should take proper initiatives for development of new sets of skill among their students. In future demands of robotics, artificial intelligence and automatic service are increasing. Employees should be ready with the new technological invention in the industry. &#x0D; Conclusion: Higher education institutes will adopt the holistic development of students through adoption of National Education Policy (NEP) 2020 and Science, Technology, Engineering and Mathematics (STEM) courses along with the arts and humanities for hospitality students. It will definitely help the students for getting new skills.

Job competency expectations for senior living foodservice employees: an analysis of online job postings

ABSTRACT As foodservice is a significant aspect of the burgeoning senior living industry in the United States, career opportunities are projected to abound for hospitality students and professionals. However, it is still unclear whether senior living employers require different job competencies for their frontline foodservice employees compared to those required by restaurants due to the unique characteristics of the industry. The purpose of the study is to identify job competencies for both entry-level and managerial foodservice positions in the senior living industry. Online job postings of the 23 largest senior living companies in the United States were analyzed. The study results indicated that job competencies required in senior living foodservice were largely similar to those of food & beverage employees in the hospitality industry. Soft skills and generic competencies such as communication/interpersonal skills, adaptability and flexibility, customer service, and conceptual/critical skills were deemed essential for both entry-level and managerial positions. For career advancement, hard skills, technical knowledge of foodservice, and leadership were emphasized for managerial positions. Interestingly, aptitude for working with older people was mentioned but not referred to as the knowledge of aging and disease as expected. This study fills the gap in the hospitality literature on job competencies by focusing on senior living as a utilitarian aspect of the hospitality continuum and offers practical implications for hospitality management academic programs, senior living operators, and other relevant stakeholders.

A Scoping Review of the Hospitality Industry and Tertiary Partnership to Prepare Work-ready Graduates

This paper is a literature review, aimed to provide a comprehensive understanding of the collaboration between the hospitality higher educational sector and the industry to prepare work-ready graduates. A scoping review of 111 research papers published between April 2000 and September 2021 in reputable hospitality and tourism journals was conducted. Research revealed different perceptions between industry employers, educators, and students about competencies required of entry-level hospitality employees. Previous studies confirmed the positive impact of the industry-university collaboration on enhancing hospitality graduates’ employability. The work-integrated model has been widely implemented to develop hospitality students’ skill sets. Thus, hospitality higher education institutions need to adapt to the constantly changing business environment and present graduates with sufficient industry knowledge and skills. This study adds to the current literature on hospitality competencies expected from tertiary education graduates and highlights the appropriate methods to ensure effective industry-academia partnership. Generally, hospitality students and educators place more value on industry knowledge and technical skills. Hospitality tertiary educators should, thus, seek industry inputs more proactively to redesign their education programs, and industry professionals should engage and offer more support to higher education institutions to raise the quality of potential candidates.

Investigating Hospitality Student’s Acceptance in Online Learning Platform: Utilising UTAUT Model

This conceptual paper aims to investigate the relationship between hospitality students’ acceptance of using online learning platforms during the pandemic of COVID-19 by utilizing the UTAUT Model. The spreading of COVID-19 has altered the landscape of world education, including the higher education system in Malaysia. All traditional classes need to be switched to online learning activities to ensure the spreading of this virus can be retained. Additionally, this enormous online movement has also allowed many educators to reconsider the purpose of education and their relationships with students. Furthermore, limited studies have investigated the challenges surrounding student acceptance and adoption of such systems and their consequences for teaching and learning, particularly among students in the hospitality and tourism fields. UTAUT is the most adopted model in investigating user acceptance of online technology, which in this conceptual paper focuses on hospitality students’ online learning. The UTAUT model was adopted and modified to fit the proposed research framework by incorporating all dimensions acting as the variable. Five theoretical propositions are suggested in the literature review. This study is added to the literature on digital technology and application adoption in hospitality students’ online learning environments.

A Study of Hospitality Students' Perception towards the Industry

A Study of Hospitality Students' Perception towards the Industry

A Study of Hospitality Students' Perception towards the Industry

A Study of Hospitality Students' Perception towards the Industry

Entrepreneurship Education in Hospitality and Tourism: Insights from Graduated Hospitality Students as Entrepreneurs

Entrepreneurship Education in Hospitality and Tourism: Insights from Graduated Hospitality Students as Entrepreneurs

Discovering the processes of undergraduate hospitality students' acceptance of facebook teaching interventions.

Technology drives innovation and reform in hospitality education, and Facebook has become a popular educational tool to facilitate students' classroom interactions. Understanding hospitality students' attitudes toward Facebook teaching interventions is important. Based on a survey of 289 undergraduate hospitality students, first, we expand the scope of the technology acceptance model (TAM) in this study, which integrates the two factors of social interaction and information exchange into the research structure. Second, this study also proposes a new moderated mediation model to account for the internal mechanism underlying Taiwanese undergraduate hospitality students' acceptance of Facebook teaching interventions in terms of perceived usefulness and ease of use. We illuminate the foundation of the application of Facebook media technology to teaching in hospitality higher education. The theoretical contributions and educational implications of this research are also discussed.

A model to establish a zero food waste competence scale for hospitality students

This research established a scale of zero food waste competence for hospitality students. The study explored three competencies: knowledge, attitude, and skill. The dimensions of the scale were developed through exploratory factor analysis with knowledge competencies, including the dimensions of food characteristics and preparation; attitude competencies, including the dimensions of surplus food preparation and personal zero waste; and skill competencies, including the dimensions of food choice and management skills, and improving menu skills. The results for the scale indicated good discriminant validity, convergent validity, and reliability. The second-order three-factor model was significantly better fit than other models.

Using goal-setting theory and expectancy theory to understand career goal implementation in the hospitality industry

Internships could influence the career goal-setting of tourism and hospitality students and their intention to stay in the industry, but there is a lack of studies examining these relationships. The purpose of this study was to assess how goal-setting among students in the hospitality education sector affects students' intention to stay in the hospitality industry. A survey instrument underpinned by Goal-setting theory and Vroom's expectancy theory was applied to examine students' goal-setting and implementation intentions prior to and after the internship. The findings confirmed that self-efficacy, goal commitment, feedback mechanism, and situational constraints, severally have predictive effects on the implementation intentions of students. In addition, industry knowledge and valence had predictive effects on implementation intention, but goal commitment and situational constraints did not record significant effects on implementation intentions after the internship. The implications of the study are discussed.

Exploring problem-based learning curricula in the metaverse: The hospitality students' perspective

As the metaverse has been introduced into the education sector, higher education institutions have further promoted metaverse platforms for implementing problem-based learning (PBL) to enhance students' competencies. This research explored hospitality students’ experiences of a PBL curriculum using grounded theory to understand the educational effect of PBL in the metaverse. The findings indicated that while participants were fascinated by the fact that the metaverse platform had novel features and functions with the creation of virtual space, they faced difficulties in using it due to linguistic and technical limitations in class. However, the participants actively participated in collaboration with the group members as their willingness to adhere to the lessons grew. Therefore, the core category was derived as “enhancing learning effectiveness through active participation in changing educational environments.” Based on the research results, this study provides theoretical and practical foundations to create innovative and effective PBL educational environments in the field of hospitality education.

What Happens to the Entrepreneurial Intentions of Gen Z in a Crony Capitalist Economy Amidst the COVID-19 Pandemic?

Despite years of research, scholars still have a limited understanding of the factors that lead individuals to start their own businesses. Drawing upon the crisis decision theory (CDT), the theory of planned behavior (TPB), the entrepreneurial event model (EEM), and previous research on entrepreneurial intentions (EIs), this study investigates the impact of a set of predictors (i.e., perceived crisis severity, entrepreneurial disposition, support from family/friends, university affiliation, gender, year of study, work experience, presence of a role model, and completion of an entrepreneurship class) on the outcome variable (i.e., EIs) of Generation Z in a highly tourism-dependent transitional economy. Pearson’s correlation and multiple regression were employed to analyze the data collected in May/June 2020 via a self-administered questionnaire from 300 tourism and hospitality students enrolled at five public universities in Croatia. The results indicate that entrepreneurial disposition, work experience, and gender are directly related to EI. The perceived crisis severity does not affect EI. These findings contribute to filling gaps in the existing research on entrepreneurship during major crises, on EIs of Gen Z, on the role of perceived crisis severity in EIs, and on the state of EIs in mono-industrial (i.e., dominated by one industry) crony capitalist ex-communist economies.