Hospitality and Tourism Research From an FCS Perspective: A 10-Year Review

Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of food" (Collins, 2002). From casinos to cruise ships and from fa...

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Published inJournal of family and consumer sciences Vol. 112; no. 2; pp. 7 - 16
Main Authors Nigg, Jessica K, Arendt, Susan W
Format Journal Article
LanguageEnglish
Published Alexandria American Association of Family & Consumer Sciences 01.04.2020
Subjects
Consumer behavior
Customer services
Educational Environment
High School Students
Home economics education
Hospitality industry
Hospitality Occupations
Restaurants
Teaching
Teaching Methods
Tourism
Undergraduate Students
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Summary:Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of food" (Collins, 2002). From casinos to cruise ships and from fast food restaurants to college dining operations, hospitality organizations touch most people's lives. In general, hospitality and tourism management programs are designed to prepare students for managerial positions and provide a broad education focusing on knowledge and skills needed in this dynamic industry. FCS teachers in schools participated in a qualitative study in which teachers reported a lack of knowledge in several hospitality-related areas including, but not limited to, lab management, budgeting, food safety (food storage), and purchasing of food items for labs. Although FCS teachers have many content areas to cover, focusing efforts on improving knowledge regarding hospitality-focused content may be beneficial.
ISSN:1082-1651
2331-5369
DOI:10.14307/JFCSl12.2.7