The roots of modern hospitality teachings are evident in the beginnings of family and consumer sciences (FCS). Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of…

Purpose: The purpose of this study is to develop a deeper understanding of the scope of talent development (TD) strategies and practices in tourism and hospitality industry contexts. Design/methodology/approach: Because the literature on talent management and TD in tourism and hospitality is limited and fragmented, an integrative literature review…

The decline in vocational coursetaking from 1982-1998 is relatively small compared to increases in academic coursetaking. The potential trade-off between academic and vocational coursetaking seems to have been mitigated by students taking more courses overall and fewer courses in the general curriculum. Further, the decline in vocational…

Changing occupational profiles in the hotel industry in France, Italy, and Spain were examined in case studies that included interviews with hotel managers, human resource managers, and individuals employed in hotel occupations identified as new or entailing new skills. The study focused on the following topics: (1) changes in the hotel industry…

A party of vocational educators from the United Kingdom (UK) traveled to the Federal Republic of Germany (FRG) to examine West German vocational education and training for the hotel and catering industry. During the study, the investigators examined the training with respect to regulations, the content of training, and the structure of the…