Undergraduate Hospitality Students Research Articles

Social support, computer self-efficacy, online learning engagement and satisfaction among undergraduate hospitality students

Social support, computer self-efficacy, online learning engagement and satisfaction among undergraduate hospitality students

A COMPARATIVE ANALYSIS OF THE CAREER PERCEPTIONS OF TOURISM AND HOSPITALITY STUDENTS BEFORE AND DURING THE COVID-19 PANDEMIC

This study determined and compared the career perceptions of Tourism and Hospitality undergraduate students, before and during the COVID-19 pandemic, in an emerging economy country, the approach is mixed methods and simple purposive random sampling technique. Responses from 212 students enrolled in the year 2022-II were obtained for the quantitative analysis. The Wilcoxon Mann-Whitney test showed that the null hypothesis is rejected since the overall career perception was p = 0.000000159 and "p" is less than 0.05, so there is a significant difference in the career perception of students before and during the pandemic. For the qualitative part, through the interview guide, the results revealed that students perceive that the situation of the tourism industry has been severely affected; their career opportunities were entirely uncertain. Finally, it is proposed to implement a career opportunities program that caters to the desires and needs of the students to help them adapt to current events.

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.

An interview study to explore the perceived usefulness of in-house training programs in tourism and hospitality education

COVID-19 has accelerated the adoption of online teaching and learning modes. It has also abruptly changed the traditional teaching and learning methods that originally relied on physical attendance, including student internships. In-house training programs were launched by the university to offer students an alternative to their regular internships. The study is designed to investigate how university students in tourism and hospitality education perceive the usefulness of their in-house training in absence of industry placements. An exploratory methodological approach was adopted by conducting 25 semi-structured in-depth interviews with student interns to understand their experiences during the in-house training. The empirical findings revealed that the in-house program, in its current state, is not to be considered a permanent alternative for tourism and hospitality undergraduate students. The article concludes by presenting implications for educators, policymakers, and education researchers derived from the academic and practical discussions based on the findings.

Linking Personality Traits and Most Valued Aspects in a Job to Reduce the Gap between Students´ Expectations and Company Value Propositions

ABSTRACT Minimizing the gap between students’ expectations and company value propositions is essential to improve the professional development of students, reduce turnover and foster organizational commitment, and so, career advisors have become key players to connect students with potential employers. This is especially relevant in this COVID-19 time when millions of jobs have been destroyed and there is a high level of uncertainty regarding what will happen in the future. Thus, the aim of this research is to investigate the relationship between students’ personality traits and their most valued aspects when looking for a job, to gain insights into how to maximize their matching. Data from 225 hospitality undergraduate students were analyzed regarding their personality traits and preferences. Results showed a positive relationship between the latter two, with personality traits shaped by work experience and gender. These insights contribute to extend career advisor tools to guide students toward the company most suitable for them.

The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey

This study aims to reveal the effect of food safety and hygiene lesson on the food safety knowledge level of the students studying in the tourism management department. The lesson has included hygiene, sanitation and food safety concepts, hygiene and sanitation in tourism businesses, personal hygiene, microbiological, physical and chemical degradation of foods, food safety systems. Questionnaire consisting of a total of forty questions on food and foodborne diseases, personnel hygiene, kitchen and equipment, contamination, temperature control, and food preservation was used as a data collection tool. The study was administered to tourism management and hospitality undergraduate students studying in Turkey. Students had the lowest range of food safety knowledge about temperature control and food preservation (20.6%-89.2%) on temperature control and food preservation before the food safety and hygiene lesson. In other groups, students showed a level of knowledge in the average 86.5%-92.8% range. The lesson showed a significant difference in all parts regarding the level of food safety knowledge. When evaluated in general, the present study showed that with a lesson like food safety and hygiene, deficiencies in food safety information can be overcome.

Hospitality graduates career pathways: an analysis of LinkedIn profiles

Hospitality graduates career pathways: an analysis of LinkedIn profiles

Factors Influencing Undergraduate Hospitality Students’ Intentions to Choose Careers in the Hospitality Industry

ABSTRACT There has been a tremendous increase in student enrollment on hospitality management programs in recent years. However, industry practitioners consistently complain about shortage of skilled staff in the hospitality industry. This study sought to examine factors that influence undergraduate hospitality students’ choice of careers in the hospitality industry in Ghana. A survey involving 1,341 undergraduate hospitality students in both traditional and technical universities across the country was undertaken. The results show that intention to operate one’s own hospitality business, interest in hospitality careers, having a personality fit for careers in the industry and peer influence were the best predictors of students’ choice of hospitality careers. It is recommended that educators should emphasize practical and entrepreneurial courses in the hospitality program in both traditional and technical universities.

ASSESSMENT OF CULINARY CLASS DEMONSTRATION METHODS ON STUDENTS’ PERFORMANCE: VIDEO VERSUS LIVE STREAMING

The temporarily close of educational institutions due to the Covid-19 lockout situation affected educators at every level of education to conduct classes online. This study explored whether the use of video demonstration significantly improves students' performance of learning culinary compared with control group counterparts who were exposed to the live streaming demonstration. In addition, students' perceptions of the instructions are assessed. A quasi-experimental study design was used for this study. The study sample consisted of 36 undergraduate Hospitality students enrolled in a culinary course. Sixteen students in the experimental group and 20 students in the control group were exposed to video and live streaming demonstrations, respectively. Both groups were tested about the same target content, ‘Understanding Vegetables and Basic Cuttings’. Students’ performance grades were computed and analyzed to compare students’ learning outcomes between the two groups. Students’ perceptions were assessed based on their opinions of instruction, their self-reported level of understanding of vegetables and basic cuttings, and their level of satisfaction. Results of independent samples t-tests showed; students in the experimental group had a significantly higher performance score and express positive perceptions of the instruction than the students in the control group. The findings from this study would shed light on the instructional strategy suitable for culinary students.

Undergraduate hospitality students’ perceptions of careers in the industry: The Ghanaian context

ABSTRACT The study examined undergraduate students’ perceptions about careers in the hospitality industry in Ghana. Students were sampled from traditional and technical public universities through a stratified random sampling technique. With a sample size of 1 341, exploratory factor analysis, t-test and one-way analysis of variance were employed to analyse the data. The findings show that career attractiveness, prestige and mobility and the nature of hospitality careers were the main constructs of students’ perceptions about careers in the hospitality industry. Also, undergraduate students were generally indifferent about careers in the industry. Specifically, students perceived careers in the industry to offer opportunities to meet new people, but this was also stressful. Implications for educators and industry practitioners are presented.

A Survey-Based Education Needs Analysis of Employment Support Programs for Hospitality Undergraduate Students

The purpose of this study was to analyze employment support programs that should be prioritized for hospitality undergraduate students in Korea, given the lack of such programs that are tailored to students’ majors. Using a questionnaire survey, we measured the differences between the perceived importance and the perceived current level of availability of employment support programs recognized by 384 students enrolled in hospitality-related courses. Both 2-year and 4-year majors recognized employment information support, certificate programs, career seminars, overseas training support, field practice programs, and overseas employment support as high-priority programs. Individual career counseling, mentoring, and industry–academic cooperation courses were the highest priority programs that should be applied to 2-year majors, but in the case of 4-year majors, these three programs were found to be relatively well supported by universities. Mock interviews, language programs, and employment-related courses were the top priority programs to support 4-year majors. However, 2-year majors perceived that mock interviews and language programs were of low importance, and there was little difference between the importance and current level of employment-related courses. It is necessary to develop support programs from the learner’s point of view by accurately grasping the needs for employment support programs.

Learning innovative entrepreneurship: Developing an influential curriculum for undergraduate hospitality students

In accordance with the increasing attention in entrepreneurship among tourism and hospitality, this study developed an innovative entrepreneurship curriculum specifically designed for undergraduate hospitality students. This study developed and evaluated creative module comprised of mentoring and creative problem solving (CPS) methods for undergraduate hospitality innovative entrepreneurship programs in Taiwan. A quasi-experimental design, with a sample of 122 students, estimated the causal impacts of educational intervention. Students in the experimental group participated in a mentoring and CPS-based course for a semester. The results showed that students who received the intervention significantly enhanced their innovative entrepreneurship as assessed by their GET2test scores. This study examined innovative entrepreneurship through qualitative and quantitative instruments. The findings support the positive impact of education on the entrepreneurial potential. Moreover, an innovative entrepreneurship cultivation model was drawn up that can provide the contributions of instructional content and learning progress that can help educators be well-prepared for the course and can predict students’ progress.

Callings and Satisfaction among Hospitality Students: The Mediation of Thriving and Moderation of Living a Calling

ABSTRACT The relationship between calling and academic and life satisfaction among hospitality undergraduate students was explored. One moderator of the calling-satisfaction relation (living one’s calling) and one mediator (thriving) was tested. Having a calling was found to positively impact thriving, academic satisfaction, and life satisfaction. Ultimately, the findings suggest that facilitating exploration of the topic, inspiration through identifying with the topic, and customization of courses to best suit the individual learning the topic and its various subsets is a winning combination for hospitality students.

AGE DIFFERENCES IN THE CHARACTERISTICS AND HABITS OF 2019 BIKE WEEK ATTENDEES IN DAYTONA BEACH, FLORIDA

Older adults are an important demographic group in the tourism sector, particularly in Florida. This study assessed age-group differences in the characteristics and habits of 2019 Daytona Bike Week attendees, as evidence indicates the average age of bike week visitors is rising. Aging Studies and Hospitality undergraduate students at Bethune-Cookman University interviewed 335 participants using Google Forms on their mobile phones. Results from chi-square tests indicate that there were significant differences between younger (20-39 years), middle-aged (40-59 years) and older adults (60+ years) in terms of gender and income, expenditures on accommodations, type of accommodations, nights spent, and first-time attendance. A greater percentage of older bike week attendees were male and higher income, and were less likely to be first-time attendees. Older adults also tended to spend more on accommodation and stayed longer, and were more likely to stay in Air BnBs, rental homes or a second home/condo compared with younger and middle-aged adults, but were less likely to stay in a hotel/motel or with friends/family. No significant differences were found in expenditures on food, alcohol, gas, entertainment or shopping. Findings suggest that older bike week attendees are important contributors to bike week tourism, particularly with respect to accommodations.

Internship and Self Efficacy: A Literature Review On Career Intentions Of Undergraduate Hospitality Students

There has been a gap between the manpower requirement and the supply of the same from the hospitality institutions and it is forecasted to become wider. This paper is an attempt to understand the reasons that affect the career choice and intention of Indian undergraduate hospitality students with regard to internship experiences and self efficacy. The main objective of this paper is to identify the variables and find the effect of the variables on the career intentions of the students. It will also examine the mediating effect of the variables on each other and with regard to their career intention through systemic review.

Did the Summer Internship Programs Meet the Hospitality Undergraduate students’ expectations?

Internships have become a key component in curricula at many institutions of higher education. In order to accord the students’ opportunity to attain hands on experience, the faculties of tourism and hotels introduced internship programmes in a number of both undergraduate and post graduate studies. This has been done to provide students with a smooth transition from the academic world to the working environment. This study attempts to investigate the expectations and perceptions of bachelor students in tourism and hotels colleges before the internship period. It also measures whether there are significant differences between the expectations and perceptions of the students according to the year of the study. The primary data collection was through online questionnaire which was distributed to a sample of (250) students that had an internship. It was found that there were significant differences on responses before and after internship porogram. Results also revealed that there were also differences demographic among interns regarding the yearof the study. This study concludes that many of the internship programs aspects need to be developed to make internships effective.

Open to Diversity! Investigating the Impact of Cultural Intelligence on Students’ Preference for Group Work

ABSTRACTAs society becomes more diverse, the factors that can help individuals prepare for a diverse work environment are receiving much attention. Cultural intelligence (CQ) – an individual’s ability to perform and reason correctly in culturally diverse situations – is found to result in positive performance and attitudinal outcomes for international businessmen, expatriates, and international students. However, CQ can also be beneficial to hospitality employees who have frequent interactions with people from different cultures. This study uses a sample of 264 undergraduate hospitality students and finds that CQ helps students be more open to diversity and, in turn, prefer to work in a group. This study sheds new light on hospitality education by demonstrating that an inclusive learning environment can be realized by increasing the CQ of all students.

Developing self-efficacy: does switching to a hospitality major matter?

ABSTRACTMany undergraduate hospitality students matriculated into this major from a previous major. The issue was that myriad of hospitality students chose this major because they were either undecided or unhappy with their current major. Some researchers suggest that happiness has a positive impact on confidence, and hospitality industry leaders touted confidence and/or self-efficacy as sought after soft skills. The purpose of this research was to examine the impact of students who switched into a HTM major due to the development of self-efficacy. A confirmatory factor analysis was utilized to examine the foundation of confidence for the maturation of self-efficacy when undergraduate students matriculated from a prior major to a HTM major. Also, students’ attitudes of those who switched into a HTM major were examined to test the development of self-efficacy. Findings suggested that undergraduate students who entered into hospitality majors from previous majors developed self-efficacy and improved soft skills.

Effect of creative problem-solving teaching on the sustainable service innovation literacy of undergraduate hospitality students

Effect of creative problem-solving teaching on the sustainable service innovation literacy of undergraduate hospitality students

The determinants of student satisfaction with internship programs in the hospitality industry: A case study in the USA

Internship programs have become an increasingly essential component for hospitality education. A successful internship program helps student interns to integrate their theoretical knowledge with practical experience gained through internship programs. The purpose of this study is to determine the factors affecting hospitality students’ satisfaction with their internship programs. This study employed an online questionnaire as the data-gathering instrument. A total of 100 undergraduate hospitality students who had participated in an internship program were surveyed. The structural equation modeling (SEM) was employed to analyze the data using AMOS Software. The results of the current study showed that feedback, autonomy, university supervisor support, academic preparedness, flexible working hours, student self-initiatives, location, and skills variety are imperative factors contributing towards internship satisfaction. The findings of the current study provide important practical implications for both university and internship host companies.