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International Approaches to Teaching Service Management within the Hospitality Curriculum

International Approaches to Teaching Service Management within the Hospitality Curriculum Topic Paper International Approaches to Teaching Service Management within the Hospitality Curriculum by Clayton W. Barrows, J.S. Perry Hobson, Tommy Andersson, John Cousins, and Eve Heinhuis ervice management is finally beginning to find concept is presented later. In discussing these funda­ The five programs discussed here, and their its way into hospitality management curricula mental differences, this article describes several approaches to teaching service management, pre­ S after being touted for several years in the busi­ methods of building principles of service manage­ sented in the framework of the three basic approaches ness literature. Educators in hospitality management ment into hospitality curricula by contrasting the just listed. programs are realizing how service quality drives different approaches adopted at five CHRIE member successful manufacturing and service sector compa­ institutions. Service Management as the Underlying Base nies. Hospitality educators are now stressing that Two of the five programs reviewed here, the many of the traditional management beliefs may not Service Management in Hospitality School of Economics at the University of Gothenburg be appropriate in today's service environment. Fur­ The question of where and how to introduce (Sweden) and the Hotel Management School thermore, they are realizing that students must be service http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Hospitality & Tourism Educator Taylor & Francis

International Approaches to Teaching Service Management within the Hospitality Curriculum

International Approaches to Teaching Service Management within the Hospitality Curriculum

Hospitality & Tourism Educator , Volume 7 (3): 3 – Jul 1, 1995

Abstract

Topic Paper International Approaches to Teaching Service Management within the Hospitality Curriculum by Clayton W. Barrows, J.S. Perry Hobson, Tommy Andersson, John Cousins, and Eve Heinhuis ervice management is finally beginning to find concept is presented later. In discussing these funda­ The five programs discussed here, and their its way into hospitality management curricula mental differences, this article describes several approaches to teaching service management, pre­ S after being touted for several years in the busi­ methods of building principles of service manage­ sented in the framework of the three basic approaches ness literature. Educators in hospitality management ment into hospitality curricula by contrasting the just listed. programs are realizing how service quality drives different approaches adopted at five CHRIE member successful manufacturing and service sector compa­ institutions. Service Management as the Underlying Base nies. Hospitality educators are now stressing that Two of the five programs reviewed here, the many of the traditional management beliefs may not Service Management in Hospitality School of Economics at the University of Gothenburg be appropriate in today's service environment. Fur­ The question of where and how to introduce (Sweden) and the Hotel Management School thermore, they are realizing that students must be service

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References (4)

Publisher
Taylor & Francis
Copyright
Copyright Taylor & Francis Group, LLC
ISSN
2329-8758
eISSN
2329-8782
DOI
10.1080/23298758.1995.10685670
Publisher site
See Article on Publisher Site

Abstract

Topic Paper International Approaches to Teaching Service Management within the Hospitality Curriculum by Clayton W. Barrows, J.S. Perry Hobson, Tommy Andersson, John Cousins, and Eve Heinhuis ervice management is finally beginning to find concept is presented later. In discussing these funda­ The five programs discussed here, and their its way into hospitality management curricula mental differences, this article describes several approaches to teaching service management, pre­ S after being touted for several years in the busi­ methods of building principles of service manage­ sented in the framework of the three basic approaches ness literature. Educators in hospitality management ment into hospitality curricula by contrasting the just listed. programs are realizing how service quality drives different approaches adopted at five CHRIE member successful manufacturing and service sector compa­ institutions. Service Management as the Underlying Base nies. Hospitality educators are now stressing that Two of the five programs reviewed here, the many of the traditional management beliefs may not Service Management in Hospitality School of Economics at the University of Gothenburg be appropriate in today's service environment. Fur­ The question of where and how to introduce (Sweden) and the Hotel Management School thermore, they are realizing that students must be service

Journal

Hospitality & Tourism EducatorTaylor & Francis

Published: Jul 1, 1995

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