The use of practical teaching restaurants as experiential learning resources is widely practised in UK institutions offering hospitality management programmes at undergraduate degree level. Surveys the extent to which students are permitted to make management decisions in such teaching restaurants. While some institutions give students considerable freedom to manage their restaurants, others give little opportunity to experience a realistic work environment. The use of computerized management information systems (MIS) to support decision making is widespread, but there are still many unpursued opportunities open to institutions. Concludes that unless students are given the opportunity to manage their teaching restaurants and also are provided with the information systems to help guide their decisions, teaching restaurants are not fulfilling their potential as an experiential learning resource.
This paper outlines the methodological issues involved in the research of sexuality discrimination within the context of the hospitality industry. It draws upon a recently conducted study of sexuality discrimination among a small number of gay men in the hospitality industry. The theoretical and practical perspectives of a qualitative, interactionist methodology are explored; the philosophical issues of informed consent and confidentiality are outlined and set against the practicalities of conducting research in an aspect of life which is kept within the private sphere. The ethical issues associated with this are assessed and the paper provides an insight into the conduct and application of research in an area which has largely been ignored by hospitality researchers.
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