Coordinating the Hospitality Internship

Downey, James F.; DeVeau, Linsley T.

doi:10.1177/001088048702800214

Cited by 19 publications

(8 citation statements)

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“…This corresponded to the findings of the hospitality management literature (Casado, 1991;Downey & Deveau, 1987, 1988 which showed that hospitality educators, recruiters, and students considered practical experience and internships important requirements for hospitality management students.…”

Section: Journal Of Culinary Science and Technologysupporting

confidence: 85%

“…The study could also be repeated to gain the insights of other stakeholder groups, such as culinary students and alumni. Future research could also replicate hospitality management education studies (Downey & Deveau, 1987, 1988 regarding the importance and structure of work experience and internship requirements.…”

Section: Limitations Future Research and Conclusionmentioning

confidence: 99%

“…Downey and DeVeau (1987) surveyed educators and found that most hospitality programs require students to complete 500-550 hours of internship. However, their subsequent (1988) survey of industry recruiters showed that over 60% said that a hospitality internship should be 1500-2000 hours in order for students to be fully immersed in the field.…”

Section: Literature Reviewmentioning

confidence: 99%

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A Suggested Curriculum for Associate Degree Culinary Arts Programs

Hertzman

2008

J. of Culinary Sc. & Tech.

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The curriculum is the foundation of any academic program.Associate degree culinary arts programs (ADCAPs) are a relatively new segment of higher education, thus very little academic literature exists about these programs. This study applies mixed methodology to determine a suggested curriculum for ADCAP. The researcher compares current curriculum requirements derived from content analysis of degree worksheets to the opinions of culinary educators and industry chefs regarding the importance of teaching specific professional and general education subjects obtained through a survey using Dillman's (2000) Tailored Design Method. The resulting 67 semester credits suggested curriculum includes 49 credits of professional courses and 18 credits of general education courses, as well as work experience and internship requirements.

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Section: Journal Of Culinary Science and Technologysupporting

confidence: 85%

Section: Limitations Future Research and Conclusionmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

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A Suggested Curriculum for Associate Degree Culinary Arts Programs

Hertzman

2008

J. of Culinary Sc. & Tech.

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“…Various studies (Petrillose and Montgomery, 1998;Gabris and Mitchell, 1989;Downey and De Veau, 1987) outline the value and variety of the benefits enjoyed by those students participating in internships, including a better understanding and knowledge of the tasks and practices performed by industry professionals, improved self-confidence, enhanced employment and professional growth opportunities, the ability to network within the industry by creating personal contacts, exposure to management activities, and the development of skills relevant to their particular career choice. Furthermore, internships provide an opportunity for students to apply classroom theories to practical issues in the actual business setting, and most importantly to evaluate whether their career choice is compatible with their interests and personality.…”

Section: Introductionmentioning

confidence: 99%

Hospitality internships in Cyprus: a genuine academic experience or a continuing frustration?

Zopiatis

2007

International Journal of Contemporary Hospitality Management

118

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Purpose -The primary purpose of the research study conducted was to investigate hospitality internships and improve such practices within the distinct environment of the hospitality industry of Cyprus by acquiring new knowledge, related to and of value to its primary stakeholders. Design/methodology/approach -The unique characteristics of the three groups under investigation necessitated the utilization of different research methods and techniques -an approach known as methodological triangulation. Findings -While the findings reliably measure the Cyprus-specific environment, the author argues that the particular strategies produced can effectively be implemented in other countries. Practical implications -By comparing and contrasting the views and expectations of all stakeholders involved, the author recommends specific strategies for improving the quality and enhancing the value of internship practices for hospitality students. Originality/value -The paper is of value to all hospitality stakeholders, since it can serve as a guide for the provision of a pedagogically sound internship experience to students.

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“…Research has indicated that students completing internship programs are better prepared for employment (Van Hoff, 2000) and more marketable than their peers who have no internship experience (Petrillose andMontgomery, 1997/ 1998;Roush, Dickson and LeBruot, 1996;Talbott, 1996;Downey and DeVeau, 1987). Industry-experienced graduates enter the workforce with less anxiety, higher perceived self-efficacy and increased skill confidence (Herrick, 1987).…”

Section: A Survey Of Lodging Executives' Views On Internship Programsmentioning

confidence: 99%