Curriculum at Food and Beverage Program Research Paper by Nicky

Curriculum at Food and Beverage Program
This paper discusses a curriculum validation for the Food and Beverage (F&B) Curriculum in a Bachelors of Science degree program.
# 147002 | 3,763 words | 14 sources | APA | 2010 | US
Published on Feb 01, 2011 in Education (Curriculum) , Education (Higher) , Business (Human Resources) , Tourism (General)


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Description:

In this article, the writer assesses if the new Food and Beverage curriculum, which is scheduled to be implemented at a mid-western flagship university's hospitality program, will appropriately meet the needs of the industry for which it is preparing graduates. The writer provides insight on the learning objectives of the Food and Beverage Curriculum regarding their level of importance as identified employability skills. The study is based on a new curriculum rolling out for the Food and Beverage (F&B) Curriculum in the subject university's bachelor of science degree program. The writer discusses that the program is staged to split into multi-track system whereby F&B is separated from Rooms/Lodging and Event/Meeting Planning in the coming semesters. Prior to the program roll out, it was deemed important to check the validity of the learning objectives or terminal objectives of the new program.

Outline:
Introduction
Purpose of the Study
Research Objectives
Review and Discussion
Conclusion

From the Paper:

"Making the transition from higher education to the workforce can be difficult. One reason for this difficulty is due to the fact that graduates are not prepared to be accountable for what industry demands. They assume the workplace will resemble the same structure experienced at higher education institutions, and when it does not, they often become dissatisfied with their jobs. A bigger reason for graduates not making a smooth transition into the workplace is because they are not equipped with the proper employability skills needed for employment success. Research has indicated a plethora of skills are needed in many industries in general, including the hospitality industry in particular. In this regard, Jayawardena and Nettleford emphasize that ..."

Sample of Sources Used:

  • Bassoppo-Moyo, T. C., Bassoppo-Moyo, S. & Dube, G. (2002). Managerial perceptions in the application of information technology in the public and private sector in Zimbabwe. International Journal of Instructional Media, 29(3), 289-291.
  • Gibson, J. W., Tesone, D. V. & Buchalski, R. M. (2000). The leader as mentor. Journal of Leadership Studies, 7(3), 56.
  • Griffin, P., Gillis, S. & Calvitto, L. (2007). Standards-referenced assessment for vocational education and training in schools. Australian Journal of Education, 51(1), 19-20.
  • Jafari, J. (2000). Encyclopedia of tourism. London: Routledge.
  • Jayawardena, C. & Nettleford, R. (2002). Tourism and hospitality education and training in the Caribbean. Kingston, Jamaica: University Press of the West Indies.

Cite this Research Paper:

APA Format

Curriculum at Food and Beverage Program (2011, February 01) Retrieved February 20, 2020, from https://www.academon.com/research-paper/curriculum-at-food-and-beverage-program-147002/

MLA Format

"Curriculum at Food and Beverage Program" 01 February 2011. Web. 20 February. 2020. <https://www.academon.com/research-paper/curriculum-at-food-and-beverage-program-147002/>

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