Food and beverage service training in hospitality schools—An overview through the eyes of students, faculty, and industry professionals
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Abstract
This study aims to evaluate and contrast the training that current food and beverage (F&B) service students received at their hospitality schools with the usefulness of such training and its effects on the hotel business. The study also aims to examine how the F&B service students’ acquired skills are perceived by industry professionals after the new graduates enter the job. Students majoring in the F&B service department of hotel management at the undergraduate level served as the study’s subjects. This article employs a survey approach in order to determine what and how hospitality schools could best educate F&B service students for success in the profession. The viewpoints of students, instructors from hospitality schools, and hotel managers are presented in this study. The findings showed that there are discrepancies in perceptions of the efficacy of the current training programs. Additionally, suggestions are sought to improve training programs. In order to assure success and sustainable growth, educators and hotels should focus on the essential competencies of the F&B service professionals. The report offers proof of the strengths and weaknesses of the F&B service education process at catering institutions. The results have significant ramifications for programs that teach F&B service as well as other hospitality-related subjects in schools.
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References
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Prof. Hung-Che Wu
Nanfang College Guangzhou, China
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