Pub Date : 2020-04-02DOI: 10.1080/10963758.2019.1654889
Sanna-Mari Renfors, Linda Veliverronena, Ilze Grinfelde
ABSTRACT This article presents an example of developing tourism curriculum content in regional cooperation to support the growth and competitiveness of international tourism in the Central Baltic Area. The whole area should be developed as a common tourism destination, but lack of suitable skills and availability of skilled workforce hinders the development. The necessary skills and knowledge were identified by considering the context and potential applications of skills and knowledge. The data were collected in Latvia and Finland by interviewing the tourism stakeholders (n = 76). The analysis resulted in five categories of skills and knowledge: product and experience development, multi-channel sales and marketing communication, multi-sectorality and cooperation, managing business operations, cultural awareness and internationalization. It can be concluded that the stakeholders identified mostly operational level skills and knowledge required by the SMEs. They did not deem important the skills and knowledge at the strategic level to facilitate management and development of destinations.
{"title":"Developing Tourism Curriculum Content to Support International Tourism Growth and Competitiveness: An Example from the Central Baltic Area","authors":"Sanna-Mari Renfors, Linda Veliverronena, Ilze Grinfelde","doi":"10.1080/10963758.2019.1654889","DOIUrl":"https://doi.org/10.1080/10963758.2019.1654889","url":null,"abstract":"ABSTRACT This article presents an example of developing tourism curriculum content in regional cooperation to support the growth and competitiveness of international tourism in the Central Baltic Area. The whole area should be developed as a common tourism destination, but lack of suitable skills and availability of skilled workforce hinders the development. The necessary skills and knowledge were identified by considering the context and potential applications of skills and knowledge. The data were collected in Latvia and Finland by interviewing the tourism stakeholders (n = 76). The analysis resulted in five categories of skills and knowledge: product and experience development, multi-channel sales and marketing communication, multi-sectorality and cooperation, managing business operations, cultural awareness and internationalization. It can be concluded that the stakeholders identified mostly operational level skills and knowledge required by the SMEs. They did not deem important the skills and knowledge at the strategic level to facilitate management and development of destinations.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"1 1","pages":"124 - 132"},"PeriodicalIF":2.9,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82866472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-02DOI: 10.1080/10963758.2019.1654887
Y. Poria, A. Reichel
ABSTRACT This exploratory qualitative study aims at highlighting how hotel and tourism management (HTM) students present their academic degree, and the reasons for their choice. Semi-structured interviews were conducted with 24 participants. A judgmental theoretical sampling technique utilized to provide a voice for seniors and graduates. Findings indicated that for jobs in hospitality, participants presented themselves as students/graduates of the Department of HTM; for jobs in non-tourist and hospitality organizations, participants present themselves as management/business administration students/graduates; and in casual encounters, as “management students specializing in tourism” or “management and tourism students.” The diverse presentations seem to respond to public perceptions that hotel management does not require academic education and the academic abilities of those studying HTM is questionable. Conceptualization and discussion are based on equity theory, impression management, academic prestige, social-signaling theory, philosophy of language, and the notion of embarrassment. Managerial implications are suggested.
{"title":"How Do Hotel and Tourism Management Students and Graduates Present Their Academic Degree?","authors":"Y. Poria, A. Reichel","doi":"10.1080/10963758.2019.1654887","DOIUrl":"https://doi.org/10.1080/10963758.2019.1654887","url":null,"abstract":"ABSTRACT This exploratory qualitative study aims at highlighting how hotel and tourism management (HTM) students present their academic degree, and the reasons for their choice. Semi-structured interviews were conducted with 24 participants. A judgmental theoretical sampling technique utilized to provide a voice for seniors and graduates. Findings indicated that for jobs in hospitality, participants presented themselves as students/graduates of the Department of HTM; for jobs in non-tourist and hospitality organizations, participants present themselves as management/business administration students/graduates; and in casual encounters, as “management students specializing in tourism” or “management and tourism students.” The diverse presentations seem to respond to public perceptions that hotel management does not require academic education and the academic abilities of those studying HTM is questionable. Conceptualization and discussion are based on equity theory, impression management, academic prestige, social-signaling theory, philosophy of language, and the notion of embarrassment. Managerial implications are suggested.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"41 1","pages":"102 - 111"},"PeriodicalIF":2.9,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90974923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-02DOI: 10.1080/10963758.2019.1654893
Soyoung Boo, Soon-Ho Kim
ABSTRACT This study reports the findings of an investigation into the relationship between hospitality industry certification and course performance among undergraduate students. By analyzing the course performance of undergraduate students who enrolled in a hospitality course from Fall 2016 to Fall 2018 across the seven semesters, the study establishes a positive association between getting certified and course performance. Specifically, temporal differences in passing the certification exam revealed that earlier exam takers showed higher course performance than later exam takers. Significant differences in course performance across academic status were also found. Regression results showed that class attendance is a strong predictor of course performance. Overall findings revealed a consistent pattern across multiple semesters. The pedagogical implications of these findings are discussed, along with suggestions on how to maximize the academic and motivational benefits of industry certification programs in classes.
{"title":"The Relationship between Hospitality Industry Certification and Course Performance across Multiple Semesters","authors":"Soyoung Boo, Soon-Ho Kim","doi":"10.1080/10963758.2019.1654893","DOIUrl":"https://doi.org/10.1080/10963758.2019.1654893","url":null,"abstract":"ABSTRACT This study reports the findings of an investigation into the relationship between hospitality industry certification and course performance among undergraduate students. By analyzing the course performance of undergraduate students who enrolled in a hospitality course from Fall 2016 to Fall 2018 across the seven semesters, the study establishes a positive association between getting certified and course performance. Specifically, temporal differences in passing the certification exam revealed that earlier exam takers showed higher course performance than later exam takers. Significant differences in course performance across academic status were also found. Regression results showed that class attendance is a strong predictor of course performance. Overall findings revealed a consistent pattern across multiple semesters. The pedagogical implications of these findings are discussed, along with suggestions on how to maximize the academic and motivational benefits of industry certification programs in classes.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"12 1","pages":"112 - 123"},"PeriodicalIF":2.9,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78103512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-25DOI: 10.1080/10963758.2020.1726770
C. Kline, S. Benjamin, Kelsey M Wagner, Michelle E. Dineen
ABSTRACT Pangolins are the most trafficked mammal in the world. Their scales, made of keratin, are desired for medicinal and decorative reasons. Their meat is considered a delicacy because of their endangered status and is therefore offered at upscale restaurants. The demand is especially high in China and Vietnam, where pangolin meat is ordered to celebrate a business deal or to impress an important client. All eight species of pangolins are listed as either critically endangered, endangered, or vulnerable by the International Union for Conservation of Nature. Changing the demand dynamics concerning pangolins requires a shift in consumer values, as well as a shift in opportunity for local communities. The emergence and future impact of the Millennial generation may represent the new values necessary to halt the extirpation of pangolins. This study is about inspiring and mobilizing students to consider ways of abating wildlife trafficking, particularly through efforts related to tourism.
{"title":"Tourism as a Demand Reduction Strategy for Pangolin Trafficking: Inspiring an Ethic of Care among College Students","authors":"C. Kline, S. Benjamin, Kelsey M Wagner, Michelle E. Dineen","doi":"10.1080/10963758.2020.1726770","DOIUrl":"https://doi.org/10.1080/10963758.2020.1726770","url":null,"abstract":"ABSTRACT Pangolins are the most trafficked mammal in the world. Their scales, made of keratin, are desired for medicinal and decorative reasons. Their meat is considered a delicacy because of their endangered status and is therefore offered at upscale restaurants. The demand is especially high in China and Vietnam, where pangolin meat is ordered to celebrate a business deal or to impress an important client. All eight species of pangolins are listed as either critically endangered, endangered, or vulnerable by the International Union for Conservation of Nature. Changing the demand dynamics concerning pangolins requires a shift in consumer values, as well as a shift in opportunity for local communities. The emergence and future impact of the Millennial generation may represent the new values necessary to halt the extirpation of pangolins. This study is about inspiring and mobilizing students to consider ways of abating wildlife trafficking, particularly through efforts related to tourism.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"11 1","pages":"199 - 209"},"PeriodicalIF":2.9,"publicationDate":"2020-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83576328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-05DOI: 10.1080/10963758.2020.1726767
Joseph M. La Lopa, Zilan Gong
ABSTRACT It is widely known that the hospitality industry is rife with sexual harassment of especially female employees, yet every year hospitality programs send out thousands of students to complete internships making them vulnerable to sexual harassment, which is a violation of their Title IX rights. The purpose of this descriptive study was to be the first to survey US hospitality students to see if they experienced sexual harassment during a recently completed internship. The majority of the 297 respondents did not experience sexual harassment but a sufficient number experienced sexist and sexual hostility mostly from male managers, coworkers, and customers. The majority of respondents were not informed as to the inappropriate sexual behaviors they may encounter during their internship; over half were given no training by the internship coordinator or employer on what to do if harassed. It is clear that more needs to be done by internship coordinators and employers to protect student interns Title IX rights.
{"title":"Sexual Harassment of Hospitality Interns","authors":"Joseph M. La Lopa, Zilan Gong","doi":"10.1080/10963758.2020.1726767","DOIUrl":"https://doi.org/10.1080/10963758.2020.1726767","url":null,"abstract":"ABSTRACT It is widely known that the hospitality industry is rife with sexual harassment of especially female employees, yet every year hospitality programs send out thousands of students to complete internships making them vulnerable to sexual harassment, which is a violation of their Title IX rights. The purpose of this descriptive study was to be the first to survey US hospitality students to see if they experienced sexual harassment during a recently completed internship. The majority of the 297 respondents did not experience sexual harassment but a sufficient number experienced sexist and sexual hostility mostly from male managers, coworkers, and customers. The majority of respondents were not informed as to the inappropriate sexual behaviors they may encounter during their internship; over half were given no training by the internship coordinator or employer on what to do if harassed. It is clear that more needs to be done by internship coordinators and employers to protect student interns Title IX rights.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"33 1","pages":"101 - 88"},"PeriodicalIF":2.9,"publicationDate":"2020-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81125048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-02-28DOI: 10.1080/10963758.2020.1726771
L. Zizka, P. Varga
ABSTRACT Currently, higher education (HE) institutions include sustainability concepts into their programs. Previous literature examined the opportunities and challenges of integrating sustainability at an institutional, curricular, and instrumental level. We administered the Sulitest (sustainability literacy test) and a survey to first semester students at one international hospitality management school in Switzerland. While our students scored slightly higher than the Swiss average, the lowest scores recorded derived from the category knowledge – role to play, individual & systemic change. The survey demonstrated students’ high interest and strong support of sustainability in their academic and professional careers. Over 67% of respondents rated sustainability for their professional lives as extremely important. HE institutions have the opportunity to teach sustainability concepts that resonate with students. While research promotes embedding sustainability in all courses, our results show that students’ sustainability knowledge can improve in one intensive course. Further studies must be conducted to confirm retention and engagement.
{"title":"Teaching Sustainability in Higher Education Institutions: Assessing Hospitality Students’ Sustainability Literacy","authors":"L. Zizka, P. Varga","doi":"10.1080/10963758.2020.1726771","DOIUrl":"https://doi.org/10.1080/10963758.2020.1726771","url":null,"abstract":"ABSTRACT Currently, higher education (HE) institutions include sustainability concepts into their programs. Previous literature examined the opportunities and challenges of integrating sustainability at an institutional, curricular, and instrumental level. We administered the Sulitest (sustainability literacy test) and a survey to first semester students at one international hospitality management school in Switzerland. While our students scored slightly higher than the Swiss average, the lowest scores recorded derived from the category knowledge – role to play, individual & systemic change. The survey demonstrated students’ high interest and strong support of sustainability in their academic and professional careers. Over 67% of respondents rated sustainability for their professional lives as extremely important. HE institutions have the opportunity to teach sustainability concepts that resonate with students. While research promotes embedding sustainability in all courses, our results show that students’ sustainability knowledge can improve in one intensive course. Further studies must be conducted to confirm retention and engagement.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"203 1","pages":"242 - 257"},"PeriodicalIF":2.9,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75082248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-02-25DOI: 10.1080/10963758.2020.1727342
Haoai Zhao, Alan Ewert
ABSTRACT The purpose of this study was to examine the level of understanding and perceptions of climate change using the variables of major, gender, and class level with a sample of undergraduate college students. Using a Likert-type questionnaire, data were collected from a randomly selected sample in a Midwest college in the United States. The study found that students in the tourism major were similar in their understanding and perceptions of climate change when compared to non-tourism majors. Males and females differed in their overall climate change knowledge and perceptions regarding climate change. In addition, class level (year 1–4) had a significant impact on students’ climate change perceptions and understanding of climate change knowledge. These and other findings from the study have important implications for tourism education and curriculum development relative to climate change issues, particularly at the post-secondary and college levels.
{"title":"College Students’ Knowledge and Perceptions of Tourism Climate Change Impacts: Do Major, Grade and Gender Matter?","authors":"Haoai Zhao, Alan Ewert","doi":"10.1080/10963758.2020.1727342","DOIUrl":"https://doi.org/10.1080/10963758.2020.1727342","url":null,"abstract":"ABSTRACT The purpose of this study was to examine the level of understanding and perceptions of climate change using the variables of major, gender, and class level with a sample of undergraduate college students. Using a Likert-type questionnaire, data were collected from a randomly selected sample in a Midwest college in the United States. The study found that students in the tourism major were similar in their understanding and perceptions of climate change when compared to non-tourism majors. Males and females differed in their overall climate change knowledge and perceptions regarding climate change. In addition, class level (year 1–4) had a significant impact on students’ climate change perceptions and understanding of climate change knowledge. These and other findings from the study have important implications for tourism education and curriculum development relative to climate change issues, particularly at the post-secondary and college levels.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"2 1","pages":"258 - 269"},"PeriodicalIF":2.9,"publicationDate":"2020-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74586896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-02-25DOI: 10.1080/10963758.2020.1729771
C. Deale, Seung-Hyun Lee, Stephanie Bae
ABSTRACT The peer review process is an important part of the academic research process; yet, little is known about the perceptions of the process held by those who participate in it, including within the hospitality and tourism discipline. This study surveyed hospitality and tourism scholars to determine their views of the peer review process. Most of those surveyed were involved in the peer review process in several roles; valued a truly double-blind, timely review process; and overall did not think that the review process in the hospitality and tourism discipline is unethical or deteriorating. However, while the survey results indicated that hospitality and tourism scholars had relatively positive views of the peer review process in their field, they felt that the process could be improved.
{"title":"Perceptions of the Peer Review Process in Hospitality and Tourism","authors":"C. Deale, Seung-Hyun Lee, Stephanie Bae","doi":"10.1080/10963758.2020.1729771","DOIUrl":"https://doi.org/10.1080/10963758.2020.1729771","url":null,"abstract":"ABSTRACT The peer review process is an important part of the academic research process; yet, little is known about the perceptions of the process held by those who participate in it, including within the hospitality and tourism discipline. This study surveyed hospitality and tourism scholars to determine their views of the peer review process. Most of those surveyed were involved in the peer review process in several roles; valued a truly double-blind, timely review process; and overall did not think that the review process in the hospitality and tourism discipline is unethical or deteriorating. However, while the survey results indicated that hospitality and tourism scholars had relatively positive views of the peer review process in their field, they felt that the process could be improved.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"40 1","pages":"288 - 298"},"PeriodicalIF":2.9,"publicationDate":"2020-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86216295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-02-24DOI: 10.1080/10963758.2020.1730860
Soyoung Boo, Soon-Ho Kim
ABSTRACT This study aimed at advancing the literature in the field of career indecision by enhancing the understanding of the association between career indecision and strategies for coping with career indecision. Based on an online survey given to 321 undergraduate students enrolled in hospitality courses, the results provided categories of difficulties and perceived effective strategies for coping with career indecision. Students had greater difficulty in the category Lack of readiness followed by Inconsistent information, and then Lack of information. Also, Productive coping strategies were perceived as most effective, followed by Support-seeking coping strategies and then Nonproductive coping strategies. Furthermore, some categories of difficulty and coping strategies were perceived differently by gender, decision status, perceived decisional difficulties, and decisional distress. Findings from this study have implications not only for future theoretical work on career indecision but also for career counseling regarding career indecision.
{"title":"Career Indecision and Coping Strategies among Undergraduate Students","authors":"Soyoung Boo, Soon-Ho Kim","doi":"10.1080/10963758.2020.1730860","DOIUrl":"https://doi.org/10.1080/10963758.2020.1730860","url":null,"abstract":"ABSTRACT This study aimed at advancing the literature in the field of career indecision by enhancing the understanding of the association between career indecision and strategies for coping with career indecision. Based on an online survey given to 321 undergraduate students enrolled in hospitality courses, the results provided categories of difficulties and perceived effective strategies for coping with career indecision. Students had greater difficulty in the category Lack of readiness followed by Inconsistent information, and then Lack of information. Also, Productive coping strategies were perceived as most effective, followed by Support-seeking coping strategies and then Nonproductive coping strategies. Furthermore, some categories of difficulty and coping strategies were perceived differently by gender, decision status, perceived decisional difficulties, and decisional distress. Findings from this study have implications not only for future theoretical work on career indecision but also for career counseling regarding career indecision.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"31 1","pages":"63 - 76"},"PeriodicalIF":2.9,"publicationDate":"2020-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76555646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-02-20DOI: 10.1080/10963758.2020.1726768
A. Patiar, S. Kensbock, P. Benckendorff, R. Robinson, S. Richardson, Y. Wang, A. Lee
ABSTRACT This study examines hospitality management students’ expectations and acquisition of knowledge and skills through the use of a Virtual Field Trip (VFT) platform. In total 135 students in Australia responded to pre- and post- open-ended questionnaires. The pre-questionnaire sought students’ expectations of knowledge and skill acquisition, whereas the post-questionnaire sought their perceptions of actual acquisition of knowledge and skill after engagement with the VFT. The empirical material was thematically analyzed using the textual analysis program Leximancer, facilitating an iterative process moving between codes and participants’ responses. Concept maps were generated thus visualizing thematic relationships. Findings reveal VFT provides a technology-enhanced solution to practice-based knowledge and employability skill acquisition that is successful in supporting assessment tasks and enhancing learning outcomes. Students also reported improvements in their knowledge about the functioning of hotels and an increase in their abilities to operationalize food and beverage systems after using the VFT. Hence, VFT can be an effective technological learning tool for the acquisition of knowledge and skills in hospitality and other fields.
{"title":"Hospitality Students’ Acquisition of Knowledge and Skills through a Virtual Field Trip Experience","authors":"A. Patiar, S. Kensbock, P. Benckendorff, R. Robinson, S. Richardson, Y. Wang, A. Lee","doi":"10.1080/10963758.2020.1726768","DOIUrl":"https://doi.org/10.1080/10963758.2020.1726768","url":null,"abstract":"ABSTRACT This study examines hospitality management students’ expectations and acquisition of knowledge and skills through the use of a Virtual Field Trip (VFT) platform. In total 135 students in Australia responded to pre- and post- open-ended questionnaires. The pre-questionnaire sought students’ expectations of knowledge and skill acquisition, whereas the post-questionnaire sought their perceptions of actual acquisition of knowledge and skill after engagement with the VFT. The empirical material was thematically analyzed using the textual analysis program Leximancer, facilitating an iterative process moving between codes and participants’ responses. Concept maps were generated thus visualizing thematic relationships. Findings reveal VFT provides a technology-enhanced solution to practice-based knowledge and employability skill acquisition that is successful in supporting assessment tasks and enhancing learning outcomes. Students also reported improvements in their knowledge about the functioning of hotels and an increase in their abilities to operationalize food and beverage systems after using the VFT. Hence, VFT can be an effective technological learning tool for the acquisition of knowledge and skills in hospitality and other fields.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"3 1","pages":"14 - 28"},"PeriodicalIF":2.9,"publicationDate":"2020-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81496164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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