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Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives

Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives Topic Paper Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives by Esther Dkei,i, Dori Finley, and Rose Tindall Postel and Sprague, 1991; Partlow, 1993; Umbreit, 1992, food and beverage managers comes from a balance any large hospitality firms recruit anywhere from 30% to 90% of their management train­ 1993). Other researchers have stated that curricula of education, training, and experience (Sneed and Mees from hospitality schools. According need to emphasize human resource management, White, 1993; Current Issue Report, 1992). service marketing, financial analysis, law, strategic The question from the standpoint of hospitality to the Council on Hotel, Restaurant and Institutional educators, industry, and students is, "What does this Education (CHRIE), as of 1993 there were 525 planning, and second language skills, especially balance ofeducation and training include?" How do postsecondary community colleges and vocational Spanish (Cichy, Sciarini, Cook, Patton, 1991; Shaw, these three groups rate the importance of selected schools offering culinary arts training; over 170 four­ 1990). In addition, graduate education may be the competency statements and how should these com­ year hotel and restaurant management programs; and preferred degree ofhospitality management candi­ petencies be taught? Both Tas (1988) and Baum more than 700 programs oHering http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Hospitality & Tourism Educator Taylor & Francis

Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives

Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives

Hospitality & Tourism Educator , Volume 6 (4): 4 – Oct 1, 1994

Abstract

Topic Paper Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives by Esther Dkei,i, Dori Finley, and Rose Tindall Postel and Sprague, 1991; Partlow, 1993; Umbreit, 1992, food and beverage managers comes from a balance any large hospitality firms recruit anywhere from 30% to 90% of their management train­ 1993). Other researchers have stated that curricula of education, training, and experience (Sneed and Mees from hospitality schools. According need to emphasize human resource management, White, 1993; Current Issue Report, 1992). service marketing, financial analysis, law, strategic The question from the standpoint of hospitality to the Council on Hotel, Restaurant and Institutional educators, industry, and students is, "What does this Education (CHRIE), as of 1993 there were 525 planning, and second language skills, especially balance ofeducation and training include?" How do postsecondary community colleges and vocational Spanish (Cichy, Sciarini, Cook, Patton, 1991; Shaw, these three groups rate the importance of selected schools offering culinary arts training; over 170 four­ 1990). In addition, graduate education may be the competency statements and how should these com­ year hotel and restaurant management programs; and preferred degree ofhospitality management candi­ petencies be taught? Both Tas (1988) and Baum more than 700 programs oHering

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References (10)

Publisher
Taylor & Francis
Copyright
Copyright Taylor & Francis Group, LLC
ISSN
2329-8758
eISSN
2329-8782
DOI
10.1080/23298758.1994.10685615
Publisher site
See Article on Publisher Site

Abstract

Topic Paper Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives by Esther Dkei,i, Dori Finley, and Rose Tindall Postel and Sprague, 1991; Partlow, 1993; Umbreit, 1992, food and beverage managers comes from a balance any large hospitality firms recruit anywhere from 30% to 90% of their management train­ 1993). Other researchers have stated that curricula of education, training, and experience (Sneed and Mees from hospitality schools. According need to emphasize human resource management, White, 1993; Current Issue Report, 1992). service marketing, financial analysis, law, strategic The question from the standpoint of hospitality to the Council on Hotel, Restaurant and Institutional educators, industry, and students is, "What does this Education (CHRIE), as of 1993 there were 525 planning, and second language skills, especially balance ofeducation and training include?" How do postsecondary community colleges and vocational Spanish (Cichy, Sciarini, Cook, Patton, 1991; Shaw, these three groups rate the importance of selected schools offering culinary arts training; over 170 four­ 1990). In addition, graduate education may be the competency statements and how should these com­ year hotel and restaurant management programs; and preferred degree ofhospitality management candi­ petencies be taught? Both Tas (1988) and Baum more than 700 programs oHering

Journal

Hospitality & Tourism EducatorTaylor & Francis

Published: Oct 1, 1994

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